Hello, dear readers, and welcome to another edition of From the Kitchen! This month, we had the extreme pleasure of visiting a very special kitchen and spending some time with none other than the famous Molly Weasley! Having only heard rumors, this reporter was incredibly excited to visit The Burrow, and I was not in the least bit disappointed! The room was as wonderfully mismatched and delightfully chaotic as I was led to believe, and Mrs. Weasley commanded the place with practiced precision and poise. As she was truly the master of the house, we were eager to learn all we could from her.
When we asked Mrs. Weasley how she decided what to cook for every meal, she was quick to answer. "I've got a few favourites that I always fall back on. It can be difficult to find meals that make enough food and don't take all day to prepare. I have other things to do, you know." She was gracious enough to provide us with two of her go-to recipes in the hope that our Daily Prophet family might have the same success she had. "Try experimenting a bit," she advised as she handed us the well-worn recipe cards. "They'll mean so much more to your family if you make them your own!"
Mac & Cheese
Note from Molly: This is quick and easy comfort food. Takes twenty minutes to prep and thirty to cook. Only makes four servings, so you will need to double (or triple) if the whole family is over.
Ingredients:
• 8 ounces uncooked elbow macaroni
• 2 cups shredded sharp Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 cups milk
• 1/4 cup butter
• 2 1/2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 cup bread crumbs
• 1 pinch paprika
Step 1
Cook macaroni according to the package directions. Drain.
Step 2
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in a large casserole dish, and pour the sauce over the macaroni. Stir well.
Step 3
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Step 4
Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
Homemade Chocolate Fudge
Note from Molly: This is one of Arthur's favorites, though it is often gone by the time he gets home from work! Do not let the fact this makes sixty pieces fool you - you would be surprised by how quickly they are eaten!
Ingredients:
• 2 cups white sugar
• 1/2 cup cocoa
• 1 cup milk
• 4 tablespoons butter
• 1 teaspoon vanilla extract
Step 1
Grease an 8x8 inch square baking pan. Set aside.
Step 2
Combine sugar, cocoa, and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
Step 3
Place a thermometer in pan and cook until temperature reaches 238 degrees F (114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
Step 4
Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
Step 5
Pour into prepared pan and let cool. Cut into about 60 squares.