Harry Potter pumpkin pie diet recipe. How to make pumpkin pie? How to Choose a Good Pumpkin for Pie

Delicate, fragrant and uplifting, pumpkin pie is a delicacy that is only available in the fall, so don’t miss the opportunity to treat yourself and your loved ones to it. Of course, pumpkin can be stored for a long time, and you can cook a variety of dishes from it even in winter, but in the fall it is still fresher and juicier. You don’t have to look far for recipes for the most delicious pumpkin pies - they are waiting for you on the pages of the online magazine “The Fair Half”.

The taste of baked goods with pumpkin is predominantly sweet, but it is perfectly complemented and emphasized by a variety of herbs and spices - for example, cinnamon, cloves, nutmeg, ginger and even allspice. The pumpkin you choose for the filling must be ripe.

The degree of ripeness is determined by the state of the pulp: if it is dense and colored a rich orange color, then your choice is correct. First you need to cut it into slices, bake it in the oven, then separate the pulp from the skin and use it in preparing the pie filling. There is another way - boil pieces of pulp in a small amount of water and turn them into puree.

What kind of dough can you use to bake pumpkin pies? Since they must be open, the ideal option is shortcrust pastry, from which the bases for tartlets or “basket” type cakes are prepared.

And now we present a selection of recipes for the most delicious pumpkin pies.

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"

My whole family is in love with the world of Harry Potter. I proudly wear my Slytherin scarf and my boyfriend is a die-hard Gryffindor fan.

Sometimes it hurts to wish that among the gray everyday life there would be a small place for magic. Unfortunately, those around me are unlikely to understand if I start running around the city in a robe and shouting spells. In the very first gateway, brothers in white coats swaddle me.

If you wish, it is quite possible to find a way to bring a piece of magic into everyday life. The easiest way is to repeat food recipes from Harry Potter. Basically, JK Rowling referred to traditional English cuisine in her books. Let's throw a party similar to the festive feast at Hogwarts.

Ingredients
from 350 ml of unfiltered beer;
4 tbsp. l. salted butter;
¾ tbsp. brown sugar;
¼ tbsp. whipped cream with a high percentage of fat content;
1 tsp vanillin.

Cooking method
Harry Potter and his friends love low-alcohol drinks. Butterbeer appears most often in books and films. I suggest starting an excursion into Hogwarts cooking with him.

First of all, let's prepare the toffee filling. It will come out in abundance. In a water bath or in a saucepan with a thick bottom, you need to melt the butter. After this, add granulated sugar in a thin stream and stir vigorously until the crystals are completely dissolved.

Bring to a boil, process for 4-5 minutes over low heat until the mixture begins to change color. Remove from heat, add cream and vanillin, thoroughly beating the mixture with a mixer. Refrigerate. Store the filler in a closed jar for no more than 2 weeks.

Now it's time to tackle the low-alcohol drink itself. For one serving you will need 350 ml of beer and 3-4 tbsp. toffee filler. To make a hot drink, place the mixture of ingredients over low heat and bring to a boil. Use a blender to make cold beer. By the way, Hermione prefers to add a little grated ginger to her glass.

Ingredients
500 g minced beef;
2 small hot peppers;
1 clove of garlic;
½ tbsp. chopped onion;
½ tbsp. grated carrots;
½ tbsp. frozen peas;
2 tbsp. mashed potatoes;
100 g tomato paste;
½ tbsp. grated hard cheese;
salt, ground pepper, other spices as desired;
paprika for decoration.

Cooking method
In a small saucepan, lightly heat the tomato paste, add salt, ground pepper and seasonings. Pour the sauce into a plate and set aside. Fry the minced meat in a frying pan until brownish. Place the meat in a bowl and let cool slightly. In the same pan, place the chopped chili pepper, garlic, carrots and onions. Fry for 5-10 minutes until the vegetables soften.

Defrost the peas. Mix the vegetables, minced meat and tomato sauce thoroughly and place in a buttered mold. Cover with a thick layer of mashed potatoes, sprinkle with grated cheese and garnish with paprika. Bake in an oven preheated to 180 degrees for 15-20 minutes (until the cheese turns brownish). Before serving, let the pie rest for a quarter of an hour.

Ingredients
½ tbsp. chocolate drops;
200 g toffee;
100 g coconut flakes;
1 package of “Straw” cookies.

Cooking method
In a water bath, melt the chocolate drops into the glaze, add toffee, stir until smooth. Add coconut flakes. Dip cookies into the resulting substance and place them in bulk on a plate. Let cool. The sticks should be embossed.

Ingredients
For filling:
500 g pumpkin marc;
4 tbsp. softened butter 73% fat;
1-2 medium cloves of garlic;
½ tbsp. grated cheese;
pepper on the tip of a knife;
a pinch of salt.

For the test:
0.5 kg flour;
250 g butter;
100 ml heavy cream;
2-3 chicken eggs;
salt.

Cooking method
Preheat the oven to 200 degrees. Line a flat baking sheet with parchment paper. Mix the pumpkin pomace with softened butter to a puree consistency, add the cheese and garlic, passed through a masher. Season with salt (preferably sea salt) and ground pepper to taste.

Knead the dough and place it in the refrigerator for half an hour. Roll out the layer and cut out circles with a diameter of 10-15 cm from it. Place the filling on the blanks and secure the edges according to the cheburek principle. To prevent the contents from leaking, it is better to play it safe and seal the envelopes twice overlapping. Bake for 25-30 minutes, wait another quarter of an hour before serving.

Ingredients
½ medium sized pumpkin;
1 large red apple;
1 lemon;
1 ginger shoot, 2-2.5 cm in size.

Cooking method

In Harry Potter, dishes are prepared using magic. Muggles like you and me will have to act in much less magical ways. To obtain delicious pumpkin juice, we cannot do without a knife and special equipment.

Peel the pumpkin and apple, remove the seeds and core. Pass through a juicer along with lemon. Chop the ginger root quite finely. Throw it into a saucepan with juice and let it sit for 1-2 hours. During this time, the beneficial substances from ginger will be transferred into the drink. Before serving, strain through cheesecloth. If you like, you can add mint and cinnamon. The yield of the drink is 2-3 servings.

Ingredients
For the base:
150 g of premium wheat flour;
75 g butter;
½ tsp. salt;
2-3 tbsp. l. clean water.

For filling:
25 g butter;
zest and juice of half a lemon;
340 g molasses;
1 tsp. rosemary;
1 ¼ tbsp. white breadcrumbs;
70 g almond flour;
1 chicken egg.

Cooking method
Harry Potter's favorite dessert is incredibly easy to make. You need to preheat the oven to 180 degrees and generously grease a shallow pie tin.

Grind the softened butter thoroughly with flour using a blender, gradually introducing cold water. Distribute the dough evenly along the sides of the mold and bake it for 20-30 minutes. Wait until the base turns golden brown.

Without wasting a second, start preparing the filling. Place the butter in a deep saucepan and place over moderate heat. Bring to a boil, add the remaining ingredients except the egg. Mix vigorously until smooth. Remove from the heat and let cool slightly (40-50 degrees is a completely acceptable temperature), only then add the egg. Otherwise the protein will coagulate.

Spread the sweet mixture evenly over the base. Bake for another 20-30 minutes. Test the doneness of our molasses pie by piercing it with a toothpick. You can remove the dish from the mold after it has cooled to room temperature. Cut into pieces and serve with ice cream or whipped cream.

Ingredients
For the test:
350 g flour;
1 tbsp. granulated sugar;
1 tsp table salt;
225 g butter;
½ tbsp. cold water;
1 egg to brush the pie.

For filling:
1.5 kg of beef or lamb;
salt;
freshly ground allspice;
4 tbsp butter;
4 finely chopped garlic cloves;
2 large red onions;
2 medium carrots;
2 stalks of celery;
10 large champignons;
2 tbsp. l. wheat flour;
1 tsp rosemary;
600 ml strong beer;
250 g grated hard cheese;
3-4 tbsp. l. apple cider vinegar.

Cooking method
Knead the dough according to the standard procedure, using ingredients at room temperature. When pouring water, be careful - different brands of flour absorb different amounts of moisture. Vary the volume depending on the appearance of the dough. It should be dense and elastic. Place the workpiece in the refrigerator for about half an hour.

Preheat the oven to 180-190 degrees in advance. Melt the butter in a skillet with a removable handle set over medium heat. Add chopped onion and garlic. Brown for 10-15 minutes. Add coarsely grated carrots, chopped celery and mushrooms. Sprinkle with flour and add salt. Cook, stirring, for another 15 minutes.

Salt and pepper the meat. Add pieces of beef or lamb to the vegetables, lightly fry, add rosemary, pour in beer. The drink should cover the future filling by approximately 1-1.5 cm. Remove from heat and place in the oven for 1.5 hours. Remove the stew, stir and cook until fully cooked (another 30-40 minutes). The moisture will almost completely evaporate, and the filling will cook well.

Divide the filling into gratin cups, sprinkle generously with grated cheese and season with vinegar. Remove the dough from the refrigerator. Roll out a thin layer and cut out circles to fit the molds. Cover the filling with the dough and tuck the edges in like a blanket. Brush the surface with egg. Bake for 20-30 minutes at 180 degrees. You will end up with 8-10 shepherd's pies. They should be served hot.

Ingredients
For the cupcake:
1 tbsp. premium wheat flour with the addition of baking powder;
1 tbsp. fine cocoa powder;
1 ¼ tbsp. brown sugar;
1 tsp vanilla extract;
80 g butter;
½ tbsp. milk;
1 egg.

For the gravy:
1 tbsp. brown sugar;
2 tbsp. l. cocoa powder;
1 ¼ tbsp. boiling water

Cooking method
I don’t argue that you can make many things from Harry Potter with your own hands. For example, fans knit their own scarves, embroider emblems on clothes, and cut out magic wands. However, if you want to hit your friends in the heart, then invite them to try the delicious cauldrons.

Prepare the oven in advance by preheating it to 180 degrees. In a large bowl, combine flour, cocoa powder and granulated sugar. Drizzle vanilla extract over mixture. Add butter, milk and well beaten egg. Bring to a homogeneous consistency. Place in ceramic cups, filling them approximately 1/2 full.

To prepare the gravy in a separate bowl, first mix the dry ingredients and lastly dissolve them with boiling water. Pour the mixture into the molds, covering the dough by 1 cm. Place the edible cauldrons in the oven for 45 minutes. Eat without removing from the molds.

Ingredients
750 ml whiskey;
5-6 cinnamon sticks;
30 g ordinary syrup;
4-5 dried chili peppers.

Cooking method
Pour the whiskey into a jar. Add cinnamon and syrup. Cover with a lid and place in a cool, dark place for 5 days. After the above period, add chili pepper, mix well and leave for another 2 days. Strain the drink through cheesecloth and pour into a beautiful bottle. Store in an airtight container for no more than 6 months.

Ingredients
½ tbsp. apple juice;
¼ tbsp. candied ginger;
1 tbsp. dried mangoes;
½ tbsp. dried blueberries;
¾ tbsp. dried currants;
¾ tbsp. dried apricots;
½ tbsp. dried cranberries;
½ tbsp. white sugar;
200 g butter;
½ tbsp. brown sugar;
zest of 1 lemon;
zest of 1 orange;
1 tsp. ground cinnamon;
¾ tbsp. Roma;
2 tbsp. l. milk;
¼ tsp. ground pepper;
¼ tsp. ground cloves;
1 tsp baking powder (baking powder);
1 ¼ tbsp. wheat flour;
½ tbsp. roasted walnuts;
2 eggs.

Cooking method
Believe it or not, Haggrid himself told me the secret of making stone cakes. This is a relatively simple recipe from Harry Potter. Don't let the strange name fool you, traditional English pastries won't harm your teeth. When fresh, it is incredibly tasty and soft.

In a large bowl, combine candied ginger, dried fruit, orange zest, and lemon zest. Pour in rum and leave to soak overnight. The next morning, transfer the mixture to a saucepan. Add sugar, softened butter, apple juice, milk and spices. Bring to a boil over moderate heat. Reduce the speed a little and cook for 5-10 minutes. Then let it cool.

Sift dry ingredients into dried fruit mixture. Separately, beat the eggs and, stirring constantly, add them to the dough. At the very end, add the roasted nuts. Bake in an oven preheated to 170-180 degrees for 1-1.5 hours. Check for doneness as described for the treacle tart. Remove from pan once completely cooled.

Bon appetit!

Who among us did not envy Harry Potter, Ron and Hermione when they ate magical sweets on the Hogwarts Express? Probably everyone wanted to know what the same “butterbeer” that was served at the Three Broomsticks tasted like? Of course, we won’t give you a recipe for Bertie Botts sweets with the taste of earwax, but you can easily prepare some of the dishes that appeared in the books without the use of magic, because these are recipes of classic English cuisine.

Yorkshire pudding

Remember Harry Potter's first dinner at Hogwarts? On the table were “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 unknown reason, mints.” " We invite you to take a closer look at Yorkshire pudding - a traditional English dish, crispy on the outside and soft on the inside. The recipe captivates with its simplicity: in a bowl you need to thoroughly mix three eggs, 1/4 teaspoon of salt, 285 ml of milk and 115 grams of flour. The resulting mass should rest for about half an hour. While this is happening, preheat the oven to 220 degrees. Place the molds in it for a couple of minutes to warm them up. After this, add a tablespoon of vegetable oil to each hole and place the molds in the oven for another five minutes. Then fill the holes with dough and bake the puddings for 15 minutes until golden brown. The recipe makes 12 servings.

Mrs. Weasley's Lemon Pie

Mrs. Weasley always fed the residents and guests of the Burrow to the fullest. One of her signature dishes is lemon pie. To prepare it, mix a can of condensed milk, three egg yolks and half a glass of lemon juice in a bowl. Pour the resulting mixture into a baking dish, into which you first place a pack of crackers made from wholemeal wheat flour. In another container, beat (preferably with a mixer) the egg whites mixed with six teaspoons of sugar until thick. Checking their readiness is simple: turn the bowl over and make sure that the mass sticks to the bottom. Spread the egg whites onto the crust and place it in an oven preheated to 260 degrees. As soon as the cake acquires a golden color, it can be removed. Mrs. Weasley's dessert must be eaten chilled.

Butterbeer

The Harry Potter characters enjoyed drinking butterbeer while going for a walk in Hogsmeade. To enjoy the Three Broomsticks' most popular drink, pour half a liter of cherry lemonade (or ale for an alcoholic version) into a saucepan, add a whisper of ginger, nutmeg and ground cloves. Heat the resulting mixture over low heat. Whisk two yolks and 60 grams of sugar in a bowl, then slowly add the mixture to the pan. Stirring constantly, bring the drink until it thickens. Remove from heat, add one tablespoon of butter and pour into glasses.

Pumpkin cookies

Pumpkin cookies are one of the most popular treats in the wizarding world. You can buy it at the Sweet Kingdom or make it yourself. Cut the pumpkin (about 250 grams), peeled from skin and seeds, into cubes and cook in salted water for 15 minutes. Using a mixer, beat 150 grams of softened butter, 200 grams of sugar and one egg. Drain the water from the pan with the pumpkin and puree the vegetable in a blender. Combine the puree with the butter mixture, add 20 grams of vanilla sugar. Mix two cups of flour (about 350 grams) with 1/2 teaspoon of baking powder and sift. Add one teaspoon of cinnamon, 1/2 teaspoon each of nutmeg and ginger, and 1/3 teaspoon of ground cloves to the flour. Combine all this with the pumpkin-butter mixture and stir. Line a baking tray with baking paper and grease it with vegetable oil. Place the dough on a baking sheet using a spoon and place in an oven preheated to 200 degrees for 25-30 minutes.

Shepherd's Pie

Shepherd's pie appears several times in the Harry Potter books. True, in the Russian translation it is called either “kidney pie” or “potato casserole with meat.” Shepherd's pie was once eaten only by the poor, and today it is one of the classic dishes of British cuisine. To prepare it, cut a peeled onion (in cubes), two carrots (in strips), 700 grams of potatoes (in cubes) and one clove of garlic. Boil the potatoes in salted water and mash them into a puree. Add 1.5 tablespoons of butter, one teaspoon of ground coriander and salt. Add the egg to the cooled mixture and stir. Cover the pan with a towel and set aside. In a frying pan, fry onions, carrots and garlic in butter. Add 500 grams of minced lamb and fry for about seven minutes, breaking up any lumps. Drain excess oil from the frying pan and add flour (0.5 tablespoon) pre-fried until golden brown in a dry frying pan. Pour 300 ml of meat broth into the frying pan, bring the dish to a boil, reduce the heat and simmer for another 10 minutes, adding a handful of green peas. Place the minced meat in a baking dish, put a layer of mashed potatoes on top using a cooking bag, cover everything with grated Parmesan (about 100 grams) and bake in an oven preheated to 190 degrees for 50–60 minutes.

Hagrid's Stone Cupcakes

Hagrid, although he didn’t know how to cook, did everything from the heart. His “Rock Cakes,” by the way, are a classic British dessert, so named not because of their hardness, but because of their appearance, because they resemble fragments of rocks. To understand what the giant forester treated the children to in his hut, melt 100 grams of butter in a frying pan, add two glasses of oatmeal and fry them until golden brown. Transfer the resulting mass into a bowl, adding four tablespoons of flour, five tablespoons of sugar, a glass of chopped dried fruits (any) and a glass of chopped nuts (any). Pour three beaten eggs into the oat mixture and leave the mixture for 15 minutes. Spoon the dough onto a baking tray lined with baking paper or with wet hands and place the cookies in an oven preheated to 180 degrees for 15 minutes.

pumpkin juice

Pumpkin juice is one of the favorite drinks of wizards. Its advertising even took up an entire spread in the program released for the Quidditch World Cup. Take two cups of pumpkin pulp and squeeze the juice out of it (using a juicer or gauze). Mix the resulting liquid in a blender with two glasses of apple juice, half a glass of pineapple juice and a teaspoon of honey. Add cinnamon, ginger and nutmeg if desired. Drink the juice chilled.

The text was originally published on the Little Fellow website. We publish it with the permission of the editor.