-Recipes-

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Hello and welcome to the main feature of the Culinary Section, containing tantalising recipes that the house elves here at Hogwarts will allow you to cook in the kitchens or you attempt at home in the holidays! I am Lilia Le Fay, a temporary stand-in for the culinary writer. To those who are wondering what happened to our previous chef, Tabitha Langdale, unfortunately she had to leave Hogwarts for Muggle-life reasons. We are therefore on the look out for a new culinary writer, so if you’re interested check out the form after the recipes.

This week another set of delicious recipes will be presented, kindly given to me by the House Elves from our Hogwarts Kitchens. I am very grateful to them, as am I to our wonderful Puff writer Jamie Pevensie, who showed me the way down to the kitchens and introduced me to them.

We are bypassing a starter this time, as the House Elf providers of these recipes state that the main course and dessert are enough. For the main we have a gorgeous soup and bread course, themed on a recipe of wizarding war hero Fleur Delacour’s, invented at Shell Cottage and the favourite dish of her son, Louis Weasley:

Main Course – Fleur’s Cream of Brie Soup with French Baguette

Ingredients:

 

Cream of Brie soup:

  Pepper

  Salt

  1/2 cup Whole Milk ((or Half-and-Half))

  4 cups Chicken Stock

  12oz Brie Cheese with the rind ((Cubed) (3/4 lb.))

  2-3 Stalks Celery ((Diced Finely))

  1/4 cup All-Purpose Flour

  1/4 cup Butter

  1 Small Onion ((Diced Finely))

French Baguette:

  1 tablespoon Water

  1 Egg Yolk

  1 1/2 teaspoon Bread Machine Yeast

  1 teaspoon Salt

  1 tablespoon White Sugar

  2 1/2 cups Bread Flour

  1 cup Water

Directions:

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Cream of Brie soup:

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Step 1

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Melt the butter over medium heat in a large saucepan

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Step 2

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Add the onions and celery and sweat the onions (onions become translucent).

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Step 3

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Whisk in flour while continuously stirring, cook for 3 minutes.

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Step 4

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Whisk in chicken stock gradually.

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Step 5

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Let soup simmer for 10-15 minutes until celery is tender.

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Step 6

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Gently stir in brie cheese and allow it to melt for around 5 minutes.

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Step 7

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Poor soup into a blender (fill only to half full at a time). Hold top down with potholder as soup is hot. Puree until smooth and pour into a clean pot.

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Step 8

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Heat the soup to almost simmering on medium-low heat.

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Step 9

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Stir in the milk or half-and-half.

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Step 10

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Season with salt and pepper to taste.

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French Baguette:

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Step 1

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Place flour, sugar, salt and yeast into a bowl (if using electric mixer use a dough hook or if by hand, use a wooden spoon).

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Step 2

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Add 1 cup water slowly and stir.

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Step 3

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When dough forms a ball, take it out of bowl and knead it for 5 minutes.

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Step 4

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Lightly oil a bowl, put dough back in and toss to coat (this keeps crust from forming on bread when it rises).

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Step 5

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Let it rise in a warm place for 45 minutes or doubled in size.

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Step 6

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Divide dough in half and on a lightly floured surface, roll dough into an 8 X 12 inch rectangle.

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Step 7

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Roll up the dough and place it on a cookie sheet.

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Step 8

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Cut deep slashes every 3 inches in the bread (or use Sectumempra spell). Make sure you do not cut all the way through the dough.

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Step 9

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Cover with a clean dishtowel and let rise in a warm place for about 45 minutes or until doubled in size.

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Step 10

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Beat together egg yolk and 1 Tablespoon of water. Brush over the bread. Bake at 375 F for 20-25 minutes until golden brown.

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For the dessert, we have some gorgeous cauldron-themed pop cakes that can be consumed as a snack or a light pudding after a filling portion of Cream of Brie soup:

Dessert – Cauldron Cake Pops:

Ingredients:

  Lollipop Sticks

  1 box Yellow Cake Mix

  1 Buttercream Frosting

  1 Black Chocolate Melts

  1 Black Decorating Icing

  1 Orange Decorating Icing

  1 Green Decorating Icing

  1 Red Decorating Icing

  1 Nerds

  1 Mixing Bowl

  1 Baking Sheet

  1 Wax Paper

Directions:

1) Cakes:

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Step 1

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Bake yellow cake (you can follow the instructions in the back of the ‘Mundane Cookbook’ in the Hogwarts Library or another Muggle cookery book or incorporate your own twist for however you’d like this to end up).

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Step 2

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Crumb the yellow cake into your mixing bowl by separating it into four pieces with a knife. Pick up two pieces and rub together to create little cake crumbs (similar to grating cheese). Break up the larger pieces with your fingers.

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Step 3

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Using a ratio of 1 box cake to 1 tub of frosting, take frosting and mix into cake until it becomes a single consistency.

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2) Cake Balls:

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Step 1

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Roll into little balls and place on wax paper. These don’t have to be perfect as they can be remolded later—just work on getting them into a circular shape.

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Step 2

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Place cake balls in freezer for approx. 40 minutes to rest.

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3) Cake Pops:

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Step 1

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Take lollipop sticks and dip them into chocolate melts, then stick them ¾ of the way into the cakeballs after the 40 minute period is up. The chocolate will act as the glue/adhesive to ensure things stay together.

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Step 2

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Once finished, place cake pops in the freezer for another five minutes to settle.

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Step 3

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Take cake pops and dip them straight down into melted chocolate, and place them directly back onto the wax paper. Don’t worry about flattening the top side of the pops—this will be the top of the cauldron.

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4) Decoration:

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Step 1

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Let them cool for a few moments to harden, and grab your red frosting. Paint flames onto the bottom of the cauldron near the stick all the way around, and place a bit of orange frosting on top of them to simulate a burning flame.

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Step 2

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Take black frosting and draw circles on either side of your cakepop to create little cauldron-handles (feel free to google images of a cauldron to reference). Take green frosting and squeeze across the flat top surface of your cakepop. If you have some of those little green candies (known as nerds) then they can be sprinkled atop to give a brewing and bubbling affect. Then you’re done!

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And there we have it – our recipes for this week. Both having been made for Jamie and I when we visited the kitchens, it can be assured they are both gorgeous to taste and look at. Remember, the house elves are happy for you to cook down there as long as you’re polite and clean up after yourself, and will give you tips on cooking these dishes. Join us next issue for more tantalising recipes, including one for Madame Rosemerta’s Mulled Mead!

Interested in becoming the next culinary writer? Simply fill in a form here and you'll be in the running!

LINK TO FORM: <a href="https://docs.google.com/forms/d/1JseNS8JjTI8KbX2bsTY9JtQW67_y5b2FUrk1Izo_nyI/viewform" target=" target="_blank"">Application Form</a>

-Put together by Lilia Le Fay

-Recipes provided by the House Elves of the Hogwarts Kitchens

(Muggle Net)