The Boy Who Lived, has become an integral part of our lives. One read all seven books and was outraged by the inaccuracies in the films, another bought a magic wand in a souvenir shop and cast curses and spells that only initiates understood, and the third dreamed of Nimbus 2000 and an invisibility cloak under which one could hide from all adversity. But there is not a single person who would remain indifferent to “Potteriana”.

In this story, a true fan admires everything: the strength of spirit and friendship, the courage and devotion of the characters, the twisted plot and small details, without which the books would not be so exciting. Besides everything else, we, devoted fans of the saga on the one hand, and culinary experts on the other, also admire school menu. Let’s admit, we prepared everything on the list, and now I want to receive the owl with the treasured letter even more!

Pumpkin pie

Ingredients

• 1 stack wheat flour
• 3 eggs
• 1 tbsp. l. butter
• 1 chip salt
• 0.5 stack. minced pumpkin

Preparation

1. Combine flour and eggs. Add salt and pumpkin. Mix.
2. Melt the butter. Pour into the dough. Mix it well. Leave for 3 hours in a warm place.
3. Line the bottom of the mold. Transfer the dough into the mold. Bake for 10–15 minutes at 180°C.

If you want the pie to be more flavorful, add 2 tbsp to the dough. l. orange or lemon zest. Fans of the saga will appreciate it!

Creamy fudge

Ingredients

• 0.5 stack. condensed milk
• 3 tbsp. l. brown sugar
• 1 chip salt
• 100 g dark chocolate
• 2 tbsp. l. butter
• 1/2 cup molasses

Preparation

1. Mix condensed milk, salt and sugar in a separate container.
2. Melt the chocolate in a steam bath. When it has cooled slightly, add the butter and molasses. Stir until smooth.
3. Combine both masses. Distribute among the molds. Place in the refrigerator. When the fudge has cooled, cut into pieces and enjoy.

Mrs. Weasley I always served many different dishes for dinner. When Harry stayed at his best friend's house, molasses was often on the table. Try it and see how delicious this sweetness is.

Macaroons

Ingredients

• 100 g almonds
• 200 g wheat flour
• 1 chip salt
• 100 g powdered sugar
• 125 g margarine
• 2 egg yolks
• 1 drop almond oil
• 300 ml boiling water

Preparation

1. Pour boiling water over the almonds. Wait 10 minutes. Drain the water. Peel off the skin. Dry and grind.
2. Mix flour and chopped almonds. Add salt, powdered sugar, margarine, almond butter and yolks to these dry ingredients. Knead the dough. Roll it into a ball. Wrap in foil. Leave in the refrigerator for 30 minutes.
3. Divide the dough into portions. Roll it out. Cut out cookies into any shape.
4. Line a baking sheet with parchment. Place the liver on top. Bake for 12 minutes at 180°C.

Real wizards need to eat well both before classes and before the next feat. Get ready Hogwarts goodies for yourself and your children. Let the world of fairy tales with the deepest meaning fill your life. And even when a lot of time passes, and the heroes of the film are no longer so young, to the question: “After so many years?” - you will answer: “Always!”

Harry Potter and his best recipes for magical dishes

On cool autumn days, when it often rains and the gray sky makes you feel melancholy, sometimes you really want to have a magic wand at hand, with the wave of which everything could suddenly be transformed... But why not become a little wizards yourself and have a holiday?

I don’t know about you, but when I think about magic, Harry Potter and Hogwarts immediately come to mind. Harry and his classmates regularly eat traditional English breakfasts (orange juice, oatmeal, scrambled eggs and bacon, sausages, tea, toast and marmalade), and also come for five o'clock tea with Hagrid.

But if we really want a holiday, then how can we not remember Mrs. Weasley with her fantastically delicious food and, of course, Madame Rosmerta’s pub in Hogsmeade “The Three Broomsticks” - the most popular meeting place for Hogwarts students and teachers, famous for its butterbeer and mead.

Despite the host of classic English dishes, it must be admitted that the diet of Harry and his friends lacks fish, vegetables and fruits. However, the magic of everything else more than compensates for these shortcomings.

1. Mrs. Weasley's Lemon Meringue Pie

Mrs. Weasley's kitchen is filled with delicious treats around the clock. Molly is always happy to give advice and treats, and feed all visitors to the Burrow. That's why we present you this pie.

Ingredients

1 pack of whole wheat crackers

1 can of condensed milk

1/2 cup lemon juice

3 egg whites

6 teaspoons white sugar

3 egg yolks

Instructions:

Step 1: Preheat oven to 260ºC

Step 2: Take a medium bowl and whisk together the condensed milk, egg yolks and lemon juice. Then pour this mixture onto the crackers previously placed in the baking pan.

Step 3: Beat the egg whites in a glass or metal bowl with the sugar until very stiff.

Step 4: Place the whites evenly on top of the cracker crust and place in the preheated oven.

Step 5: Once the meringue is golden brown, remove the pie. Refrigerate.

Step 6: Enjoy!

2 Quidditch Player's Pie

Quidditch Player's Pie is a variation of the famous potato casserole eaten in the Great Hall, especially before the final Quidditch matches. This dish was chosen as the pre-game meal, apparently because it was very nutritious. to be part of the dinner prelims, In the "Chamber of Secrets", Harry enjoys this delicious dish before he is left after class with Professor Gilderoy Lockhart.

450-650 g lean ground beef

1 packet dry onion soup mix

1-3/4 cups water

1 tablespoon flour

1/2 cup milk

300g frozen peas and carrots (optional)

Enough mashed potatoes to put on top

Enough shredded cheddar cheese to sprinkle on top

Instructions:

Step 1: Preheat the oven to 180 degrees. Brown the beef in a large skillet until browned.

Step 2: After this, remove from heat, strain and set aside.

Step 3: Using the same pan, add water and stir into the onion soup, cover and cook for 5 minutes.

Step 4: Whisk the flour and milk in a small bowl, then add to the pan.

Step 5: Cook this mixture until you get a sauce.

Step 6: Add cooked beef and vegetables (optional), stirring until smooth.

Step 7: Grease a baking dish and place this mixture on the bottom.

Step 8: Place an even layer on top of the minced meat.

Step 9: Bake in the oven at 180C degrees for about 20 minutes.

Step 10: Sprinkle with cheddar cheese.

Step 11: Place back in oven until cheese is melted.

Step 12: Enjoy!

3. Love potion

Ron Weasley in the book "Harry Potter and the Half-Blood Prince" declares to Harry Potter his feelings for Romilda Vane, while under the influence of a love potion.

Ron: "It's not a joke, I'm in love with her!"

Harry: "Okay, okay, you're in love with her. But have you ever even talked to her?"

Ron: "No. Can you introduce me?"

A love potion makes a person fall in love with the person who offered him the drink. Attention: this potion cannot induce true love. However, you can try making it yourself with this recipe.

Ingredients

300 g jar of pink lemonade concentrate

1 cup raspberry or strawberry sorbet

Whipped cream (optional)

Instructions:

Step 1: In a pitcher, mix pink lemonade concentrate with the recommended amount of water.

Step 2: In a separate pitcher, combine the sorbet with 1 cup of the lemonade mixture.

Step 3: Add 7-Up and stir until smooth.

Step 4: Top with whipped cream. (optional)

Step 5: Enjoy!

4. Hagrid's Messy Cupcakes

What Hagrid eats would horrify Mrs. Weasley. But we can’t help but give credit - Hagrid, although not a great cook, always does everything from the heart!

Ingredients

Semi-finished French Vanilla cakes

1 can cream cheese for frosting

1 package of round chocolate covered cookies

Instructions:

Step 1: Bake the vanilla mixture according to package directions - you should have about 20 cupcakes.

Step 2: While the cupcakes are baking, remove the cookies from the package and crumble them. Place it in a bowl and set aside. Step 3: Once the cupcakes have cooled, frost them with the desired thickness of frosting.

Step 4: Now it's time to get dirty. Sprinkle the crumbled cookies on top and refrigerate until the frosting hardens.

Step 5: Enjoy!

5 Nimbus broom

Remember how Harry was given a broom to play Quidditch? Prepare this dish that will be the envy of all players!

Ingredients:

12 slices mozzarella cheese

12 salty sticks

12 green onions

Instructions:

Step 1: Fold the cheese pieces in half. Then use a knife to cut the cheese to make a broom.

Step 2: Wrap a piece of cheese around a salty stick so that the “brush” is on the bottom.

Step 3: Secure the cheese on a salty stick with the power of green onions, tying it around the cheese.

Step 4: Enjoy!)))))))))))

Harry Potter and the Philosopher's Stone. Ch. 7. Sorting Hat

“...Albus Dumbledore rose. He looked at the students and beamed, opening his arms wide to greet them, as if there was no greater pleasure in his life than to see them all gathered together in this hall.

Welcome! - he exclaimed. - Welcome to the start of the new school year at Hogwarts! Before the banquet begins, I would like to say a few words. And my words will be like this: Tyutya! Reva! Rwaklya! Tsap! Thank you! Dumbledore sat down. Everyone shouted and clapped happily. But Harry didn't know whether to laugh or not.

Is he a little bit of that? - He turned to Percy hesitantly.

Togo? - Percy asked absentmindedly. - He is a genius! He is the best magician in the world! But he, quite rightly, is a little bit of that. Should I give you some potatoes?

Harry gasped in surprise - it turned out that the tables had been laden with food for a long time. He had never seen so many delicious dishes together: roast beef, fried chicken, pork and veal chops, sausages, bacon, steak, fried potatoes, boiled potatoes, french fries, Yorkshire pudding, peas, carrots, gravy, ketchup and, for some incomprehensible reason, mint candies.

In general, the Dursleys did not starve Harry, but still he never ate as much as he would have liked. Besides, Dudley always took away everything Harry showed interest in, even if it made Dudley sick. Harry filled his plate to the brim with a little of everything (except the lollipops) and began to eat.

The food was amazingly delicious. When everyone had eaten, the remnants of food evaporated from the plates, and the dishes began to shine clean again.

A moment later dessert appeared - a huge amount of ice cream of every kind imaginable, apple pies, treacle cakes, chocolate eclairs, jam donuts, truffles, strawberries, jelly, rice pudding... While Harry stuffed his mouth with treacle cake, the conversation turned to relatives.”

Yorkshire pudding

This pudding is a traditional English food that Harry likes just as much as cake.

You will need: Eggs - 3 pcs., Milk - 300 ml, Flour - 125 g, Salt - half a teaspoon, Black pepper - to taste, Vegetable oil - depends on the molds in which you will bake

Preparation: The first thing you need to do is take all the pudding ingredients out of the refrigerator about an hour or two in advance. By the time you start preparing the text, it is very important that their temperature is the same. Another important point that must be completed is to set the oven to preheat to 230 degrees 20 minutes in advance.

Having fulfilled these two conditions, you can safely get to work. The dough for Yorkshire pudding is mixed as follows. Combine flour and milk, ensuring that there is not a single lump in this mixture. Then, using a mixer, beat the eggs, then add them to the milk and flour mixture. Mix everything well (a mixer will help you), add salt, pepper, and... that's it.

The pudding dough is ready. Now, pour 1 tbsp into each ramekin in which you will bake the Yorkshire pudding. vegetable oil. If your shapes are larger than traditional ones, then the amount of oil should be increased. So, after you have poured the oil into the molds, put them in the oven for 10 minutes. It is very important that the oil is very hot. When the oil reaches the desired temperature, pour the batter into each mold. You need to fill the molds three-quarters full because the puddings will rise a lot during baking. After filling out the forms, place the puddings in the oven for about half an hour.

The finished Yorkshire pudding should have a very beautiful golden color. The pudding should be served hot, straight from the oven. It is at this moment that it has a wonderful crispy crust and tender crumb.

Treacle Cake

Indeed, you can “stuff your mouth” with this cake, it is so tasty and tender. Harry Potter does just that...

You will need: 225 g flour with baking powder, 1/2 tsp. baking powder, 1 tsp. spice mixtures. 100 g softened butter, 75 g powdered sugar, 5 tbsp. l. black molasses, 150 ml sour cream, 100 g sultanas, sifted powdered sugar for decoration

Preparation: Preheat the oven to 160°C. Use a square pan with a side of 18 cm. Grease the pan with butter and line with parchment paper. Mix flour, spices, butter, powdered sugar, black molasses, sour cream and sultanas into a homogeneous mass. Transfer the mixture to the prepared pan and level the surface.

Bake for about 1 hour 15 minutes, until a warm knife removed from the middle of the cake comes out clean. Transfer to a wire rack; to let the cake cool. Serve sprinkled with powdered sugar.

Harry Potter and the Philosopher's Stone. Chapter 10. Halloween

“...Halloween came unnoticed. Waking up in the morning, the children smelled the smell of baking pumpkin wafting through the corridors. Thousands of live bats flapped their wings under the ceiling and on the walls, forming garlands, while thousands more hung in low clouds above the tables, causing the flames of the candles in the pumpkins to flutter and fill the Hall with a wavering, mysterious light.

Fabulous dishes appeared unexpectedly on golden plates, just as they did at the banquet in honor of the beginning of the school year. Harry was just stuffing his mouth with baked potatoes when Professor Squirrel burst into the hall, his face twisted in horror, his turban askew. Everyone present watched as he ran up to Professor Dumbledore’s chair, leaned exhaustedly against the table and squeezed out with difficulty:

The troll is in the dungeon - thought you should know.”

Baked Potato with Pumpkin

What's Halloween without baked pumpkin? And Harry always loves baked potatoes - both on weekdays and on holidays, just like pumpkin.

You will need: Potatoes - 500 g, Pumpkin - 500 g, Ham - 125 g, Milk - 375 ml, Onion - 1 head, Vegetable oil - 1 tbsp. l., Egg - 3 pieces, Bread crumbs - 150 g, Cheddar cheese - 200 g, Salt - to taste, Ground black pepper - to taste

Preparation: Cook the potatoes and pumpkin separately, without bringing them to full readiness. Cut into cubes. Lightly fry finely chopped onion and ham in vegetable oil over medium heat. Mix the ham and onions with the pumpkin and potatoes and place in a baking dish. Mix grated cheddar (100 g) with milk, eggs and breadcrumbs. Pour the cheese mixture over the potatoes and pumpkin. Sprinkle 100g grated cheddar on top. Bake in the oven at 180 degrees until golden brown (about 35-40 minutes).

Harry Potter And The Chamber of secrets. Chapter 3 Haven

“...I'm very glad you came, Harry dear,” said Mrs. Wesley. - Come in, eat something from the road. She turned and walked into the house, and Harry looked fearfully at Ron and, receiving an encouraging nod from him, followed her.

The kitchen was small and rather shabby. In the middle there was a planed wooden table and chairs. Harry sat down on the edge of one of them and began to look around. He had never been to a witch's house before. On the wall opposite there hung a clock with one hand and no numbers at all. Instead, along the edge there were inscriptions: “Time to put on tea,” “Time to feed the chickens,” “Late again.”

On the mantelpiece, three rows of books were crowded with titles like “Magic twist for everyone”, “Magic baking”, “Feast in one minute - miracles!”….

Mrs. Wesley was bustling around. She prepared breakfast with deft, albeit somewhat careless, movements and after each sausage thrown into the frying pan, she cast angry glances at her sons. At regular intervals, an audible grumbling was heard from her - “I don’t know where your head was” and “I would never believe it.”

Scrambled eggs with sausages

The homeliest, simplest and most traditional English breakfast dish. Harry doesn't give up on him either.

Preparation: Place canned beans in tomato in a frying pan and heat, adding a little butter. Fry two pieces of thinly sliced ​​bacon and one or two large sausages until crispy in a frying pan or grill. Fry a few fresh or canned champignons and tomatoes in butter or grill them. Fry two slices of toaster bread in the melted butter that remains after the bacon; fry a fried egg from two fresh eggs in the same lard or vegetable oil. Place all the prepared foods on a large plate, placing the scrambled eggs in the center, sausages and bacon next to them, and vegetables and toast around the edges. Serve ketchup and juice.

Cauldron scones from the Hogwarts Express

In the Harry Potter books, these are exactly the buns that could be bought on the Hogwarts Express from the sweets seller.

You will need: 2 tbsp flour, 1.5 tbsp sugar, 3 1/2 tsp baking powder (baking powder), 1 tsp salt, 1/2 tbsp soft butter, 1 tbsp milk, 1 tsp vanilla extract, 3 eggs, 3/4 tsp cinnamon, 1/8 tsp ginger

Preparation: Preheat oven to 200 degrees C. Mix eggs, sugar, butter, cinnamon and vanilla extract in a large bowl. Add remaining ingredients and milk. Pour the batter into the muffin tins, but do not overfill them as the cakes should be semi-flat! Bake for 25 minutes.

Harry Potter And The Chamber of secrets. Ch. 12 All-Essence

“...Other gifts brought much more joy. Hagrid sent over a voluminous jar of treacle toffees, which Harry heated over the fire before putting them in his mouth; Ron gave him a book called Flying with the Cannons, a collection of interesting stories about his favorite Quidditch team, and Hermione bought Harry a luxurious eagle feather. In the last package from Mrs. Wesley, Harry found another self-knitted sweater and a large plum pie. Harry read the affectionate card from her, feeling a fresh surge of guilt, and thought about Mr. Weasley's car (which no one had seen since the fall on the Whomping Willow) and about the latest series of violations of all sorts of rules that he and Ron had been up to. Not a single living creature, even one who thought with horror about the upcoming reception of the All-Essence, could not enjoy the Christmas feast at Hogwarts. The Great Hall appeared in all its brilliant splendor. Here, as always, stood a dozen frost-covered fir trees, a cheerful crosshair of fluffy garlands of mistletoe and holly hung over them, and enchanted snowflakes, warm and dry, fell from the ceiling. Dumbledore conducted, and everyone sang their favorite Christmas songs in a friendly choir. The chorus boomed louder with each subsequent cup of eggnog - a drink like eggnog with rum.”

Eggnog is a magical drink

The favorite Christmas drink of the British, as you know, is Eggnog or eggnog. And at Hogwarts, even young magicians drink it with rum. And Harry Potter, of course.

Preparation: Beat 1 egg yolk, add 1 tbsp. a spoonful of sugar, a little salt, 2 tbsp. spoons of rum and 2/3 cup of milk. Mix all this, strain and combine with beaten egg white. Stir again before serving.

Harry looked at the table and froze in amazement. The plates on the table were filled to the brim with food. Harry had never seen so many of his favorite dishes on one table: roast beef, roast chicken, pork and lamb chops, sausages, bacon and steaks, boiled, baked and fried potatoes, Yorkshire pudding, peas, carrots, meat gravy, ketchup and who knows how. and why are there mint candies here?

"Harry Potter and the Philosopher's Stone"

Studying at a wizarding school is much more interesting than studying at an ordinary Muggle school - any child will tell you this. And for my part, I absolutely agree with this. Only as an adult, I am much more envious of the Hogwarts menu than the lesson schedule :) As you may remember from mine, young wizards are fed in full accordance with British culinary traditions. And I have already confessed my love for British cuisine more than once - and I am ready to do it again and again. Perhaps it’s time to introduce you to a couple more sources of this love. And again - using examples from the literary world beloved by many.

In fact, the photographs illustrating this post have been in my bins for a long time, but I never got around to writing another literary and culinary story based on them. Over time, I stopped liking both the photographs themselves and the way the dishes depicted in them were prepared (I think today my tartlets would look more interesting and certainly neater). And I realized that just a little more - and I definitely won’t show them to anyone of my own free will :) Therefore, before the level of self-criticism reaches a fatal level, I hasten to tell you about two wonderful representatives of traditional British cuisine. In any case, they deserve to be known to you, no matter how this story is illustrated.

Shepherd's Pie

“And you, Potter, will help Professor Lockhart answer letters from fans.”
- Not this! Can't I also clean the silver in the Hall of Honor? There was desperation in Harry's voice.
- Of course not. - Professor McGonagall raised her eyebrows in surprise. “Professor Lockhart asked you to help him.” Exactly at eight, and don't be late!
The mood was ruined. Harry and Ron entered the Great Hall with their heads down, Hermione followed them, her face clearly read: “You shouldn’t have broken the school rules!” Even shepherd's pie didn't give Harry the satisfaction he expected.

"Harry Potter And The Chamber of secrets"

I really sympathize with Harry, because this is one of my favorite British “pies”. As usual, the “pie” here is not quite a pie in our usual sense. To put it in plain language, it is a potato casserole with meat - to greatly simplify it. Traditionally, such pies were prepared from the remnants of yesterday's roast and the accompanying side dish, that is, in essence, they were a way of “disposing” of uneaten food. But this in no way makes shepherd's pie a second-class dish! At least for me. Usually I cook it on its own, without being tied to leftover meat - from fresh minced meat.

The meat, by the way, can be beef, but then the result will no longer be shepherd's pie, but cottage pie, which does not change the essence and does not make it much worse. However, I still prefer the option with lamb - with it the pie immediately takes on a new form level. And also, in this particular dish, I never regret black pepper. And I really like the result.

Ingredients:
2 tbsp. l. vegetable oil
1 onion (peel and finely chop)
1 carrot (peel and finely chop)
1 stalk of celery (cut in small pieces)
1 tbsp. l. fresh thyme (leaves only)
450 g “yesterday’s” baked lamb (chop finely) or the same amount of fried minced lamb*
150 ml red wine
150 ml of meat or vegetable broth (or meat juice remaining after baking that same “yesterday’s” lamb)
2 tbsp. l. tomato paste
Salt
Freshly ground black pepper
700 g peeled raw potatoes
25 g butter
90 ml milk
1 tbsp. l. fresh parsley (chop finely)
Fresh herbs for serving

*As I already said, traditional shepherd's pie is made from cold baked lamb, but it can also be prepared from fresh minced lamb. To do this, you must first fry it in a dry frying pan over high heat. And then follow the basic recipe.

Preparation:

1. Heat the vegetable oil in a large saucepan, add the onion, carrots and celery and cook for 8-10 minutes over medium heat until the vegetables are soft and starting to brown.
2. Add thyme, mix it with vegetables and heat them together for a short time.
3. Add meat, wine, broth and tomato paste. Season to taste with salt and pepper and cook over low heat for 25-30 minutes until much of the liquid has evaporated and the mixture has thickened. Remove from heat, cool slightly and, if necessary, adjust the taste with salt and pepper.

4. While the meat component is being prepared, boil the potatoes in salted water until tender. Drain the water, add butter, milk and parsley. Mash until smooth, adding a little extra milk if necessary.
5. Place the meat filling on the bottom of the baking dish. Spread the mashed potatoes evenly on top so that it completely covers the meat.

6. Place in the oven, preheated to 200 ºC, and bake for 25-30 minutes until the potatoes are browned.

And then put it on plates!

It must be said that Rowling's shepherd's pie has the same bad luck as many other dishes. Something constantly prevents the heroes from fully enjoying the wonderful treat - either all sorts of plot collisions, or their own bad mood (as a rule, caused by these same collisions).

“It was terribly unfair,” Hermione began to console, sitting down next to Harry and helping herself to some shepherd’s pie. “Your potion was certainly no worse than Goyle’s.” When he poured it into the flask, it broke into pieces and his robe caught fire.
“Well, yes,” said Harry, without looking up from his plate, “Since when has Snape been fair to me?”
The question remained unanswered. All three knew that the strongest mutual hostility between Snape and Harry began from the moment Harry first crossed the threshold of Hogwarts.
“I thought he’d soften up a little this year,” Hermione said, bewildered. “Because... well, you know...” She looked around; both to the right and to the left of them there were several empty chairs, and no one walked past the table. - Now that he is in the Order...
- What's the difference? “The toadstool changed the spots…” Ron said thoughtfully. “I always thought that Dumbledore didn’t have everything at home if he trusted Snape.” Where is the evidence that he really stopped working for You-Know-Who?
“I think Dumbledore has enough evidence, even if he doesn’t share it with you, Ron,” Hermione said sharply.
“You know what, shut up, both of you,” Harry said tiredly as Ron opened his mouth to answer. Hermione and Ron froze with offended faces. - I'm tired of listening to you. You are always fighting with each other, you have no strength anymore.
And without finishing the shepherd's pie, he jerked his bag over his shoulder and walked away from them.

"Harry Potter and the Order of the Phoenix"

I hope you have better luck - eat your shepherd's pie in a good mood and enjoy!

Well, having had your fill of this wonderful British pie, you can move on to dessert. And not just any dish, but Harry’s favorite sweet dish.

TREASURE TART

Rowling's treacle pie first appears in the first book, during the first welcome dinner at Hogwarts:

When everyone had eaten as much as they could, the remnants of food disappeared, leaving the plates completely clean, as they were at the beginning of the dinner. A moment later the desserts arrived. Mountains of ice cream of every kind imaginable, apple pies, treacle pies, chocolate eclairs and jam donuts, trifle, strawberries, jelly, rice pudding...

It would be easy to get lost among the described diversity, but Harry immediately identified his favorite.

— It was a great treat, wasn’t it? - Harry heard Ron mutter, hidden from him by the heavy curtains.<...>
Harry was about to ask if Ron had tried the treacle pie, but before he could, he fell asleep as soon as his head hit the pillow.

As a result, treacle pie became one of the most frequently mentioned dishes throughout the epic.

He got up. And Kreacher immediately jumped up to him.
— The owner didn’t finish the soup. Perhaps the owner prefers a delicious stew or the treacle pie that the owner loves so much?
"Harry Potter and the Deathly Hallows"

Like the vast majority of food served at Hogwarts (including desserts), treacle pie is a traditional British treat. So in Rowling’s homeland, everyone or almost everyone is familiar with him. It is shaped like a tart: a crispy dough base and a thick layer of delicate filling. Of course, today there are different variations of the recipe, but the essence remains approximately the same.

Some recipes - the simplest ones - limit the filling to just two components (molasses and bread crumbs), sometimes embellishing them with some flavoring like lemon zest. I present a slightly more complex and interesting option. In addition, the appearance of the tart can also be different: its surface is sometimes left open, and sometimes covered with a mesh of dough, in the manner of a Linzer pie.

I ended up with a less than textbook interpretation of this classic British dessert, although the basics remained the same. It all started with the book “Desserts” by Gordon Ramsay, in which I had long noticed small tartlets with treacle - almost classic in composition, but with a little surprise inside. It must be said that the average treacle pie is, of course, tasty, but still quite simple and... predictable, so to speak. Therefore, I liked the idea of ​​diversifying the flavor palette with a drop of jam at the bottom. As well as the portioned version - as opposed to the standard large pie.

In general, I prepared tartlets according to Ramsay's recipe. But the taste didn’t surprise me again. I wanted to complement it with something light and, preferably, not very sweet, but rather with sourness. Treacle tart is most often served with custard, ice cream or whipped cream. The first two options only aggravate the already overwhelming sweetness, so I grabbed the last one as a saving grace. And to add the desired sour note, I added lime juice to the cream.

So, instead of an old-fashioned treacle pie, I ended up with...

Little treacle tarts, advanced version

Ingredients:
Tart base:
125 g butter (soften)
90 g sugar
Vanilla pod (cut and scrape out seeds)
1 large egg
250 g flour
1/8 tsp. salt
Filling:
300 g light molasses (golden syrup)*
85 g fresh white bread crumbs
60 g ground almonds
1 large egg (beat)
150 ml heavy cream
4 tbsp. l. Milina or apricot jam (heat slightly)
Decoration (no exact proportions):
Whipped cream
Mascarpone (optional)
Powdered sugar
Lime juice
Lime zest

*I have already written about golden syrup many times, for example here:
Unfortunately, in this case it is important to use this “exotic” ingredient: what would a treacle pie be without the right treacle! From point of view technologies You can use corn syrup or even maple syrup and the texture will be about the same. But from the point of view taste you will get a completely different pie.
True, I have a desire someday, when I have my own kitchen again, to experiment and try to achieve a similar taste effect with products that are more accessible in Russia. But I can’t recommend any replacements yet.

To make these mini pies, I used the same pan as for the 12 mini pies, mini muffins or mini tarts. The cakes in it turn out to be much smaller than the standard tartlet size - keep this in mind when choosing molds from the assortment you have.

Preparation:

1. Place molasses, bread crumbs, ground almonds, cream and egg in the bowl of a food processor fitted with blades. Process until the mixture is smooth. If you don’t have a food processor, you can, of course, just mix all the ingredients, but we’re looking at the ideal option here.
2. Speaking of ideal - transfer the mixture into a bowl, cover with film and put it in the refrigerator for 24 hours. In principle, you can skip this step, but the result will be better.
While the filling is cooling, prepare the dough. Again, you can do it by hand, but it’s better in a mixer.

3. Grind the soft butter and sugar into a smooth, creamy mass, but without beating until fluffy. Scrape the seeds from the vanilla pod and add to this mixture.
4. Add the egg, mix at low speed, periodically scraping the sides of the bowl.
5. Add flour and salt and turn the mixer back on to the lowest speed. We stop it as soon as the dough begins to come together, while still remaining lumpy.
6. Crumple the dough into a ball, place it on the table and flatten it into a flat cake. Wrap in cling film and put in the refrigerator for at least half an hour.
7. Immediately before use, remove the dough from the refrigerator and knead it slightly. At the same time, it should not heat up, but only become uniform in temperature so that it does not break when rolling.

8. Roll out the dough very thin (about 2 mm thick) on a lightly floured surface. Ideally, you want to get a layer slightly larger than the mini-pie pan. If it doesn’t work out (as in my photo), it’s okay, you can do everything described below for each notch separately.
9. Transfer the dough onto a rolling pin and cover the mold with it. Let stand for 15-20 minutes at room temperature so that the dough sinks into the grooves under its own weight. Then we press it completely, forming the bottom and walls of the tartlets - this is best done with a small lump of the same dough. We roll it over the shape with a rolling pin to mark the boundaries of the tartlets, but do not remove the excess dough at this stage, but bake it with it - this will avoid deformation of the dough.
10. Preheat the oven to 180 ºC.
11. From a pastry bag or simply with a spoon, squeeze out/place a little jam into the center of each tartlet, slightly warmed beforehand for a more fluid texture.
12. Fill the tartlets with filling, not reaching the edges a little.
13. Place in the oven and bake for 10 minutes, then lower the temperature to 150 ºC and bake for another 10 minutes. Remove from the oven, remove excess dough from the pan and bake for another 10-15 minutes. The filling should be completely set, and the dough should acquire a pleasant golden color. In principle, you can bake the tarts completely, and only then cut off the excess dough, but at this stage it will be more fragile, so there is a chance of damaging the tartlets themselves.
14. Remove from the oven, let stand for 10-15 minutes, then carefully remove the cakes from the pan and transfer to a wire rack until completely cooled.

15. I don’t have exact proportions for the cream - I suggest trying it and finding the ideal option according to your taste. You can use just whipped cream, or you can add a little mascarpone to it, as in. One way or another, you need to whip the cream to stiff peaks, adding powdered sugar towards the end in accordance with the desired sweetness. At the very end, squeeze lime juice into the cream and beat a little more for homogeneity. Taste it and, if everything suits you, move on to the final stage - decoration.

16. Transfer the cream into a pastry bag with a star tip and squeeze a beautiful hat onto each cake. Sprinkle with lime zest, grated on the smallest grater you have in the house (I used a microplane for spices).

Now all that remains is to boil the kettle - well, or ask the house elf about it :)

Incision:

To get a classic treacle tart, you just need to do everything the same (minus the jam and cream) with a large tart tin (preferably one with a removable bottom). And increase the baking time accordingly: for a tart with a diameter of 21 cm this is approximately 15 minutes at 180 ºC, then 15 minutes at 150 ºC and another 15-20 minutes after removing excess dough. Then cool in pan for at least 30 minutes.

With this, I say goodbye to Harry Potter recipes for a while, but I will definitely return to them. Fortunately, the Hogwarts menu cannot be called meager :)

The rain was still drumming hard on the tall, dark windows. From another strike of thunder, the glass rattled and a flash flashed on the stormy ceiling, illuminating the golden plates, which disappeared for a moment with the remnants of the first courses and immediately returned with desserts.
“Treacle pie, Hermione!” “Ron deliberately waved it over the dish so that the tempting smell reached Hermione’s nostrils. - And here, look, raisin pudding! Chocolate cake!
But Hermione's response reminded him so much of Professor McGonagall that Ron gave up.

"Harry Potter and the Goblet of Fire"

“On her tray were bags of round jelly beans, exploding chewing gum, chocolate frogs, butter cauldrons, licorice sticks and other sweets from the wizarding world.

“I’ll take everything,” he said. Harry».

This is roughly how eleven-year-old Harry James Potter's acquaintance with the new realities of the new world began. The way to the reader's heart, like to the heart of a man, is through the stomach. And here the author of the seven-volume saga about the young wizard immediately struck the right tone. It was not for nothing that the ancients believed that even the dead did not completely die until they tasted the food of the afterlife. The same goes for the magical world. To become completely at home there, you must definitely try the offered treats. Yes, some pinch off a piece and take a sip, just to “respect the owner.” Little Harry, as you can see, is not one of those. He takes everything at once. And then he shares it with his friends.

Until you taste magic food, it is impossible to get into a wizard school - this is an axiom. Six of the seven novels necessarily go through the train stage. And on the train there is always a cart with food. In extreme cases, a stranger who later turned out to be a teacher. And, characteristically, the defense against the dark arts teacher: “Take it. This is chocolate. Eat it, it will become easier,” says the future professor Lupine to our hero, exhausted from his encounter with dementors, soul-stealing creatures.

Even when Harry and his friend are smuggled to their school in a car stolen and upgraded to the level of an airplane, food remains an indispensable attribute: “Again, sandwiches... Mom always forgets that I don’t like smoked beef,” he said sadly. Ron" And then he eats his grief with another chocolate frog.

The impression is insidious. It seems that Harry and his friends, gorging themselves on chocolate along the way, are rushing into a world where there is a Sweet Kingdom store. Right next to the school. In the village of Hogsmeade. True, you can only get there if you have permission signed by your parents. Yes, there are constant sweets, toffees, sugary soda and candied nuts. Yes, chocolate, cakes, marzipans, strawberry cream, some special waffles, and even the once-mentioned “Russian caramel”, which different translators see either as ordinary candies or creamy toffee.

It seems that it is sweets that open the way to the magical world. It seems that young magicians deliberately stuff themselves with food harmful to their teeth and stomach... and freeze in anticipation of the punishing hand of urticaria and diathesis.

Photo: www.globallookpress.com

English for beginners

Behind all this childish surroundings, you can easily overlook real English cuisine. And no matter what they say, she still exists.

Or not? Here is the most heartfelt description of the holiday feast: “Harry has never seen so many of his favorite dishes on one table. Roast beef, roast chicken, pork and mutton chops, beef and kidney pie, sausages, bacon, steaks, boiled potatoes, roast potatoes, chips, Yorkshire pudding, peas, carrots, gravy, ketchup..."

It is unclear who is being fed - humans or livestock. Only those who are very hungry can name potatoes, peas and carrots among their favorite foods. Normal people will say that these are not dishes, but products. What is boiled and fed to pigs. The rest of the culinary abundance is also unlikely to be able to declare itself: “I am a typically English dish, the pride of Great Britain!”

Indeed. Chickens are fried everywhere. Lamb and pork chops are present in every cuisine in the world, except those where pork is not recommended or prohibited. Sausages and chips have become a symbol of fast and bad food. Steaks? In South America it is the food of the poor. In Northern - too, with the exception of some special “three-decker steaks with corn, tomato sauce, strawberry jam, a slice of watermelon and avocado chips.” Well, where is that “good old England”?

Perhaps Yorkshire pudding will speak up in its defence. Or beef and kidney pie. It sounds beautiful, patriotic, and promises something harsh but exotic. But those who want to enjoy Yorkshire pudding are taking a big risk. Its composition is as harsh as the local nature. Flour, salt, egg, lard. You can mix it in a glass and try to swallow it. You can knead and bake in the oven as required by the recipe. The taste is unlikely to change.

With pie it's a little more complicated. It’s not for nothing that the English “meat pie” is put in quotation marks. This is not so much a dish as a way to utilize meat products. Small pieces of beef, washed kidneys, seasoned with salt and pepper, as well as all sorts of scraps and scraps were put together. Covered with a layer of dough. And they baked it.

English meat pie. Photo: Shutterstock.com/Joe Gough

The best thing is for breakfast

Overall, a heartbreaking sight. There is hope though. The best thing that has been said about English cuisine belongs to the writer Somerset Maugham. “Is British food bad? Nonsense! You just need to eat breakfast three times a day!”

Harry Potter agrees with the classic. Or rather, his comrade Ron Weasley. Sausages smoked on alder, peas, beans in tomato sauce, smoked sardines, scrambled eggs, sausages, fried champignons, smoked trout backs, bacon, fried eggs, toast, butter, with your choice of honey, jam or marmalade... This That's not all - fried tomatoes with cheese or, conversely, fried cheese with tomatoes. Pumpkin and pumpkin porridge. And even chicken legs in chocolate sauce.

Donuts, tomato and pumpkin juice, baked celery, onion soup, rice porridge... This is a normal English breakfast. Which can and even should open their day to any agent 007. Or a novice wizard.

“I’ve never eaten so well before,” said Harry.

“Hmmm... hmmmmm...” said Ron and wiped his mouth with his sleeve. “I can’t eat another bite.”

Harry Potter's Favorite Pancakes

Photo: Shutterstock.com/NADKI

Ingredients:

• Pumpkin - 0.5 kg
• Milk - 1 glass
• Flour - 1.5 cups
• Egg - 1 pc.
• Salt - a pinch
• Vegetable oil - for frying
• Berries, nuts - for decoration

How to cook:

1. Peel the pumpkin from the skin and seeds and grate it.
2. Add milk, flour, egg and salt to the resulting mass.
3. Mix everything well.
4. Bake pumpkin pancakes and decorate them with berries and nuts.

“Live” ham tartlets

Photo: Shutterstock.com / Elena Shashkina

Ingredients:

• Ham – 300 g
• Sweet pepper (different colors) - 5 pcs.
• Tomatoes - 5 pcs.
• Champignons - 5 tbsp. l.
• Greens - 70 g
• Eggs - 3 pcs.
• Olives - 50 g
• Mayonnaise (or sour cream) - for dressing

How to cook:

1. Chop vegetables, herbs, ham, hard-boiled eggs and fried champignons.
2. Place the resulting mixture into tartlets. Season with mayonnaise.
3. To make regular tartlets “alive”, you can put two “eyes” made from egg white and half an olive on the salad.

Sweet cocktail "Hermione"

Photo: Shutterstock.com / Dima Sobko

Ingredients:

• Milk - 1 l
• Ice cream – 200 g
• Rosehip syrup - 3 tbsp. l.
• Banana - 2 pcs.
• Ginger cookies - 2-3 pcs.

How to cook:

1. Pour milk into a blender, add ice cream and rosehip syrup.
2. Peel and break the banana into pieces. Add to blender.
3. Place the broken cookies (you can do without them).
4. Beat the cocktail well in a blender.

Magic balls snitch

Photo: Shutterstock.com / Malivan_Iuliia

Ingredients:

• Cottage cheese – 200 g
• Egg - 1 pc.
• Sugar - 2 tbsp. l.
• Soda - 0.5 tsp.
• Flour - 100 g
• Salt - a pinch
• Vegetable oil - for deep frying

How to cook:

1. Grind cottage cheese with egg.
2. Add salt, sugar, soda, then flour and stir everything well.
3. Pour vegetable oil into a saucepan and heat it up.
4. Take a teaspoon of curd mass and drop it into boiling oil. There should be a lot of oil so that the balls float freely in it.
5. Fry the curd balls until golden brown. Place on a paper napkin to drain excess fat.

We continue our acquaintance with culinary recipes, which are based on books beloved by many... And today I would like to pay attention to the works of JK Rowling, which tell about the adventures of Harry Potter and his friends.

By the way, this year marks 20 years since the publication of the first part of the series - Harry Potter and the Philosopher's Stone (1995), as well as 15 years - Harry Potter and the Goblet of Fire (2000), 10 years - Harry Potter and the Half-Blood Prince" (2005)…

But stories that lift the curtain on the wonderful world of sorcerers are still popular among readers all over the world... Perhaps due to the fact that the writer used in her book completely real names of streets, cities, towns in “good old England”, as if speaking between the lines : “What if you search; walk along these streets, maybe you’ll find something so magical.” Or because she didn’t forget to talk about such “little things” in the life of wizards, such as traditional breakfasts, dinners, Christmas feasts, Mrs. Weasley’s cozy and warm dinners...

Why don’t we become a little wizards ourselves and try to cook the dishes that Harry and his friends like so much?

… Harry gasped in surprise - it turned out that the tables had been laden with food for a long time. He had never seen so many delicious dishes together: roast beef, fried chicken, pork and veal chops, sausages, bacon, steak, fried potatoes, boiled potatoes, french fries, Yorkshire pudding, peas, carrots, gravy, ketchup and, for some incomprehensible reason, mint candies.

In general, the Dursleys did not starve Harry, but still he never ate as much as he would have liked. Besides, Dudley always took away everything Harry showed interest in, even if it made Dudley sick. Harry filled his plate to the brim with a little of everything (except the lollipops) and began to eat.

The food was amazingly delicious. When everyone had eaten, the remnants of food evaporated from the plates, and the dishes began to shine clean again.

...A moment later dessert appeared - a huge amount of ice cream of every kind imaginable, apple pies, treacle cakes, chocolate eclairs, jam donuts, truffles, strawberries, jelly, rice pudding... While Harry stuffed his mouth with treacle cake, conversation came to talk about my relatives... (“Harry Potter and the Philosopher’s Stone.” Chapter 7. – “The Sorting Hat”

Yorkshire pudding

So, the recipe for a traditional English dish that Harry likes no less than cake:

Eggs – 3 pcs.;

Milk – 300 ml;

Salt - half a teaspoon;

Black pepper - to taste;

Vegetable oil - depends on the molds in which you will bake.

About an hour or two in advance, remove the ingredients from the refrigerator. By the time the dough is prepared, it is important that they are at the same temperature. In addition, in advance (about 20 minutes), preheat the oven to 230˚C.

Having fulfilled these two conditions, you can safely get to work. The dough for Yorkshire pudding is mixed as follows. Combine flour and milk, ensuring that there are no lumps in this mixture. Then use a mixer to beat the eggs, then add them to the milk and flour mixture. Mix everything well, add salt and pepper. The pudding dough is ready. Now pour 1 tbsp into each mold in which you will bake the pudding. l vegetable oil. If your shapes are larger than traditional ones, then the amount of oil should be increased.

So, after you have poured the oil into the molds, put them in the oven for 10 minutes. It is very important that the oil is very hot. When the oil reaches the desired temperature, pour the batter into each mold. You need to fill the molds three-quarters full because the puddings will rise a lot during baking. The finished Yorkshire pudding should have a beautiful golden color. Serve the dish hot - at this moment it has a wonderful crispy crust and tender crumb.

Treacle Cake

Indeed, you can “stuff your mouth” with this cake, it is so tasty and tender. Harry Potter does just that...

225 g flour with baking powder;

½ tsp. baking powder;

1 tsp. spice mixtures;

100 g softened butter;

75 g powdered sugar;

5 tbsp. l. black molasses*;

150 ml sour cream;

100 g raisins;

powdered sugar for decoration;

* Black molasses (molasses) is used in cooking as a sweet syrup and is considered an excellent sugar substitute, as it contains many useful minerals and vitamins. It is obtained as a by-product in the production of beet and cane sugar. Making molasses at home is quite problematic, but in recipes it can be replaced with the following composition: 5 parts honey, 1 part brown sugar. Melt all this in a water bath to a liquid consistency.

Preheat the oven to 160˚C. Grease the pan with butter and line with parchment paper. Mix flour, spices, butter, powdered sugar, molasses, sour cream and sultanas into a homogeneous mass. Transfer the mixture to the prepared pan and level the surface. Bake for about 1 hour 15 minutes, until a warm knife removed from the middle of the cake comes out clean. Transfer to a wire rack to cool the cake. Serve sprinkled with powdered sugar.

...Halloween came unnoticed. Waking up in the morning, the children smelled the smell of baking pumpkin wafting through the corridors. Thousands of live bats flapped their wings under the ceiling and on the walls, forming garlands, while thousands more hung in low clouds above the tables, causing the flames of the candles in the pumpkin to flutter and fill the Hall with a swaying mysterious light... (“Harry Potter and the Philosopher’s Stone” G. 10)

Baked Potato with Pumpkin

Potatoes – 500 g;

Pumpkin – 500 g;

Ham – 125 g;

Milk – 375 ml;

Onion – 1 head;

Vegetable oil – 1 tbsp. l.;

Egg – 3 pcs.;

Breadcrumbs – 150 g;

Hard cheese – 200 g;

Salt and ground black pepper - to taste.

Cook the potatoes and pumpkin separately, without bringing them to full readiness. Cut into cubes. Lightly fry finely chopped onion and ham in vegetable oil over medium heat. Mix ham and onions with pumpkin and potatoes, place in a baking dish. Mix grated cheese (100g) with milk, eggs and breadcrumbs. Pour this mixture over the potatoes and pumpkin. Sprinkle remaining grated cheese on top. Bake in the oven at 180˚ C until golden brown (about 30-40 minutes).

...I'm very glad you came, Harry dear,” said Mrs. Weasley. - Come in, eat something from the road. She turned and walked into the house, and Harry looked fearfully at Ron and, receiving an encouraging nod from him, followed her.

The kitchen was small and rather shabby. In the middle there was a planed wooden table and chairs. Harry sat down on the edge of one of them and began to look around. He had never been to a witch's house before. On the wall opposite there hung a clock with one hand and no numbers at all. Instead, along the edge there were inscriptions: “Time to put on tea,” “Time to feed the chickens,” “Late again.”

On the mantelpiece, three rows of books were crowded with titles like “Magic twist for everyone”, “Magic baking”, “Feast in one minute - miracles!”….

Mrs. Weasley was bustling around. She prepared breakfast with deft, albeit somewhat careless, movements and after each sausage thrown into the frying pan, she cast angry glances at her sons. At regular intervals, a distinct grumbling was heard from her side - “I don’t know where your head was” and “I would never believe it... (“Harry Potter and the Chamber of Secrets.” Chapter 3 “Refuge”).

Scrambled eggs with sausages

The homeliest, simplest and most traditional English breakfast dish. Harry doesn't give up on him either.

Preparation:Place canned beans in tomato in a frying pan and heat, adding a little butter. Fry two pieces of thinly sliced ​​bacon and one or two large sausages until crispy in a frying pan or grill. Fry a few fresh or canned champignons and tomatoes in butter or grill them. Fry two slices of toaster bread in the melted butter that remains after the bacon; fry a fried egg from two fresh eggs in the same lard or vegetable oil. Place all the prepared foods on a large plate, placing the scrambled eggs in the center, sausages and bacon next to them, and vegetables and toast around the edges. Serve ketchup and juice.

Cauldron scones from the Hogwarts Express

In the Harry Potter books, these are exactly the buns that could be bought on the Hogwarts Express from the sweets seller.