Post by Marie Ann Nightstar on Aug 17, 2008 19:17:43 GMT -5
This area is where I'll have some of the information that would be in the 'pamphlets'
Body sugaring instructions:
(or if you want to make your own potion:)
Body sugaring potion:
1 cup sugar
Half of lemon- squeezed for juice
1/4 cup honey
A drizzle of molasses
cornstarch
tongue depressor/popsicle stick, etc to spread it on
Cotton strips to rip the sugaring off.
Mix lemon, sugar & honey in bowl. Microwave 2-3 min. (Bubbles into smooth consistency.)
let cool a bit.
A little bit than warm = best time to use. (microwave 20 sec as needed)
Clean & dry area you wish to sugar. Dust area w/cornstarch= draws out oil. Spread thin layer on leg. Cover with strip of fabric. rub strip opposite of hair growth, 3 x usually.
Grab fabric end and pull FAST against the direction of hair growth. HURTS, but after a while it won't hurt as much. Reheat as needed. Stores for a long time.
Wizarding Recipes
Kitchen HygieneThere are a few things that you should do before you start cooking.
Make sure all worspaces are clean & that all utensils have been recently washed.
Wear an apron
Tye back long hair, and if needed wear a net
Wash your hands.
Take off all jewellery.
Wear short sleeve tops.
Wear gloves if you have nail polish on - you don't want it getting into the food.
Most importantly ~ follow the instructions!
Cooking Terms
A vital part of cooking is being able to read & understand recipes. Many recipes contain terms that are commonly known to experienced cooks. For those of us that may just be starting out these cooking terms can can be confusing & disatorous if we do not know their meaning.
Baste: To moisten food with melted butter, pan drippings, marinades or other liquid to add more flavour & juices.
Beat: A rapid movement to combine ingredients using a fork, spoon or wire whisk.
Blend: To combine ingredients until just mixed.
Bone: To remove all meat from the bone before cooking.
Cream: To beat ingredients together to a smooth consistency.
Dash: A small amount of seasoning, less than 1/8 teaspoon.
Dredge: To coat foods with flour or other dry ingredients.
Fold: To incorporate several ingredients by careful & gantle turning with a spatula.
Julienne: To cut foods into long thin strips much like matchsticks.
Mince: To cut into very fine pieces.
Parboil: To cook partially.
Puree: To process foods to a smooth mixture.
Saute: To fry quickly in a small amount of fat, stirring almost consistently.
Score: To cut slits partway through the outer surface if foods.
Stir Fry: To cook meat &/or vegetables with a constant stirring motion in a small amount of oil in a wok or shillet over high heat.
Recipes
Butterbeer
Ingredients
1lb Caster Sugar
1/4 pint milk
1/8lb butter
1/4 large tin condensed milk
Directions
Heat the milk. Dissolve the sugar in it, & add the butter & condensed milk.
Boil gently for approximatly 35 minutes.
Beat
Add either milk or water until a drinkable consistency & flavour is reached. *Watch you don't burn yourself!*
Chocolate Frogs
Ingredients
one 12 ounce bag of chocolate chips or one 12 ounce bar of cooking chocolate broken into pieces.
one teaspoonful of grated chocolate
bag of small candy eyes
Equipment
cauldron ~ should be lept for cooking only (where a cauldron is used, if you are at home you should use a pot or microwave)
grater
wooden spoon
chocolate frog mould
Directions
Wash & dry utensils & your hands. Always remember basic kitchen hygiene. Prepare ingredients.
Light a fire under your cauldron using Bluebell Flames.
Place chocolate into your cauldron to melt & stir continually until the chocolate has completely melted. (If using a Muggle microwave, heat on high power for 2 minutes, then stir, continue stirring at 15 second intervals until the chocolate has completely melted)
Remove cauldron from the heat & add grated chocolate, stir until smooth.
Fill moulds with chocolate, reserve approximatly 1 tablespoonful for use later.
Place moulds in refrigerator for about 2 hours until firm. Once firm remove the frogs from the moulds.
Place candy eyes onto frogs using reserved chocolate.
Store at room temperature or in refrigerator.
Clean up all your things. Useful spells to use are;
Scourgify, which you can use to clean all your utensils, cauldron & worktop. Point your wand at the item & say 'SUR-ji-fy!'. Once you have done this point your wand at the things & say 'pack!', your things will be automatically packed into your trunk. A way to move your cauldron is to point your wand at it & say 'Locomotor cauldron!' & direct it to the desired area.
Cockroach Clusters
Ingredients
25g Rice Krispies or Rice Snaps
75g good-quality white cooking chocolate
2 packets Thornton's Mr Tickle's chocolate fudge cubes (other fudge or toffee would do)
18 paper cup cake casings
Directions
Break up the chocolate & melt it in a bowl over a saucepan of boiling water.
Remove from the heat & add the Krispies/Snaps
Mix well until coated, leave to cool for a couple of minutes then stir in the fudge.
Put a heaped teaspoonful into each paper case & leave to harden.
Prep/Cook Information
Prep time: 15 minutes
Serves: 18
Hogwarts Trifles
Ingredients
2 large swiss roll cakes
1 x 330ml carton of Tropicana Tropics (or similar fruit drink)
4 large bananas
175 grams of black &/or green seedless grapes
1 x 500 grams pots of thick & creamy strawberry yoghurt
sugar-coated chocolate chips ~ for decorating
Equipment
knife (children MUST have an adult present when using these)
tablespoon
20 clear plastic bowls
Directions
Wash & dry utensils & your hands. Always use basic kitchen hygiene like tying long hair back. Collect ingredients.
Cut each swiss roll into 10 slices & place in each bowl.
Peel bananas & slice them thinly.
Wash & half grapes.
Divide the bananas & grapes between the bowls
Pour 2 tablespoons of Tropicana into each bowl & leave to be absorbed for 2 minutes
Pour 2 tablespoons of yoghurt over each trifle & leave in refrigerator until ready.
Just before serving sprinkle with chocolate chips.
Clean & put away all your things
Bouillabaisse ~ for those who are ignorant of the ins & outs of French cuisine, Bouillabaisse is a highly-flavoured fish stew/soup from Preovence in France.
Serves: 8-10
Ingredients
(g= grams; ml= milliliters; L=liters)
280g thinly-sliced onions
140g thinly-sliced leeks
142ml olive oil
2L water
1kg fish heads, bones & trimmings
1.5kg chopped ripe tomatoes
1/2 teaspoon dried, shopped fennel seeds
1 teaspoon finely shopped garlic
8cm strip of fresh orange peel
1 teaspoon dried thyme
salt & pepper to taste
2 1kg lobsters, cut up & craked
2.5kg white fish (choose from halibut, red snapper, bass, haddock, hake, cod & rockfish)
1 eel (optional)
1kg live mussells (optional)
1kg quarted sea scallops (optional)
Directions
Fry onions & leeks in the oil over a low heat for 5 minutes (until tender but not brown).
Add the fish trimmings, tomatoes, herbs & seasonings & cook uncovered for 30 minutes.
Then strain the soup through a large sieve, pressins solids with the back of a spoon to squoosh out all the juices.
Boil the stock over a high heat.
Add the lobster & boil for 5 minutes. Add the fish & eel, & boil for another 5 minutes. Add the mussels & scallops & boil for 5 more minutes. Then eat
Body sugaring instructions:
(or if you want to make your own potion:)
Body sugaring potion:
1 cup sugar
Half of lemon- squeezed for juice
1/4 cup honey
A drizzle of molasses
cornstarch
tongue depressor/popsicle stick, etc to spread it on
Cotton strips to rip the sugaring off.
Mix lemon, sugar & honey in bowl. Microwave 2-3 min. (Bubbles into smooth consistency.)
let cool a bit.
A little bit than warm = best time to use. (microwave 20 sec as needed)
Clean & dry area you wish to sugar. Dust area w/cornstarch= draws out oil. Spread thin layer on leg. Cover with strip of fabric. rub strip opposite of hair growth, 3 x usually.
Grab fabric end and pull FAST against the direction of hair growth. HURTS, but after a while it won't hurt as much. Reheat as needed. Stores for a long time.
Wizarding Recipes
Kitchen HygieneThere are a few things that you should do before you start cooking.
Make sure all worspaces are clean & that all utensils have been recently washed.
Wear an apron
Tye back long hair, and if needed wear a net
Wash your hands.
Take off all jewellery.
Wear short sleeve tops.
Wear gloves if you have nail polish on - you don't want it getting into the food.
Most importantly ~ follow the instructions!
Cooking Terms
A vital part of cooking is being able to read & understand recipes. Many recipes contain terms that are commonly known to experienced cooks. For those of us that may just be starting out these cooking terms can can be confusing & disatorous if we do not know their meaning.
Baste: To moisten food with melted butter, pan drippings, marinades or other liquid to add more flavour & juices.
Beat: A rapid movement to combine ingredients using a fork, spoon or wire whisk.
Blend: To combine ingredients until just mixed.
Bone: To remove all meat from the bone before cooking.
Cream: To beat ingredients together to a smooth consistency.
Dash: A small amount of seasoning, less than 1/8 teaspoon.
Dredge: To coat foods with flour or other dry ingredients.
Fold: To incorporate several ingredients by careful & gantle turning with a spatula.
Julienne: To cut foods into long thin strips much like matchsticks.
Mince: To cut into very fine pieces.
Parboil: To cook partially.
Puree: To process foods to a smooth mixture.
Saute: To fry quickly in a small amount of fat, stirring almost consistently.
Score: To cut slits partway through the outer surface if foods.
Stir Fry: To cook meat &/or vegetables with a constant stirring motion in a small amount of oil in a wok or shillet over high heat.
Recipes
Butterbeer
Ingredients
1lb Caster Sugar
1/4 pint milk
1/8lb butter
1/4 large tin condensed milk
Directions
Heat the milk. Dissolve the sugar in it, & add the butter & condensed milk.
Boil gently for approximatly 35 minutes.
Beat
Add either milk or water until a drinkable consistency & flavour is reached. *Watch you don't burn yourself!*
Chocolate Frogs
Ingredients
one 12 ounce bag of chocolate chips or one 12 ounce bar of cooking chocolate broken into pieces.
one teaspoonful of grated chocolate
bag of small candy eyes
Equipment
cauldron ~ should be lept for cooking only (where a cauldron is used, if you are at home you should use a pot or microwave)
grater
wooden spoon
chocolate frog mould
Directions
Wash & dry utensils & your hands. Always remember basic kitchen hygiene. Prepare ingredients.
Light a fire under your cauldron using Bluebell Flames.
Place chocolate into your cauldron to melt & stir continually until the chocolate has completely melted. (If using a Muggle microwave, heat on high power for 2 minutes, then stir, continue stirring at 15 second intervals until the chocolate has completely melted)
Remove cauldron from the heat & add grated chocolate, stir until smooth.
Fill moulds with chocolate, reserve approximatly 1 tablespoonful for use later.
Place moulds in refrigerator for about 2 hours until firm. Once firm remove the frogs from the moulds.
Place candy eyes onto frogs using reserved chocolate.
Store at room temperature or in refrigerator.
Clean up all your things. Useful spells to use are;
Scourgify, which you can use to clean all your utensils, cauldron & worktop. Point your wand at the item & say 'SUR-ji-fy!'. Once you have done this point your wand at the things & say 'pack!', your things will be automatically packed into your trunk. A way to move your cauldron is to point your wand at it & say 'Locomotor cauldron!' & direct it to the desired area.
Cockroach Clusters
Ingredients
25g Rice Krispies or Rice Snaps
75g good-quality white cooking chocolate
2 packets Thornton's Mr Tickle's chocolate fudge cubes (other fudge or toffee would do)
18 paper cup cake casings
Directions
Break up the chocolate & melt it in a bowl over a saucepan of boiling water.
Remove from the heat & add the Krispies/Snaps
Mix well until coated, leave to cool for a couple of minutes then stir in the fudge.
Put a heaped teaspoonful into each paper case & leave to harden.
Prep/Cook Information
Prep time: 15 minutes
Serves: 18
Hogwarts Trifles
Ingredients
2 large swiss roll cakes
1 x 330ml carton of Tropicana Tropics (or similar fruit drink)
4 large bananas
175 grams of black &/or green seedless grapes
1 x 500 grams pots of thick & creamy strawberry yoghurt
sugar-coated chocolate chips ~ for decorating
Equipment
knife (children MUST have an adult present when using these)
tablespoon
20 clear plastic bowls
Directions
Wash & dry utensils & your hands. Always use basic kitchen hygiene like tying long hair back. Collect ingredients.
Cut each swiss roll into 10 slices & place in each bowl.
Peel bananas & slice them thinly.
Wash & half grapes.
Divide the bananas & grapes between the bowls
Pour 2 tablespoons of Tropicana into each bowl & leave to be absorbed for 2 minutes
Pour 2 tablespoons of yoghurt over each trifle & leave in refrigerator until ready.
Just before serving sprinkle with chocolate chips.
Clean & put away all your things
Bouillabaisse ~ for those who are ignorant of the ins & outs of French cuisine, Bouillabaisse is a highly-flavoured fish stew/soup from Preovence in France.
Serves: 8-10
Ingredients
(g= grams; ml= milliliters; L=liters)
280g thinly-sliced onions
140g thinly-sliced leeks
142ml olive oil
2L water
1kg fish heads, bones & trimmings
1.5kg chopped ripe tomatoes
1/2 teaspoon dried, shopped fennel seeds
1 teaspoon finely shopped garlic
8cm strip of fresh orange peel
1 teaspoon dried thyme
salt & pepper to taste
2 1kg lobsters, cut up & craked
2.5kg white fish (choose from halibut, red snapper, bass, haddock, hake, cod & rockfish)
1 eel (optional)
1kg live mussells (optional)
1kg quarted sea scallops (optional)
Directions
Fry onions & leeks in the oil over a low heat for 5 minutes (until tender but not brown).
Add the fish trimmings, tomatoes, herbs & seasonings & cook uncovered for 30 minutes.
Then strain the soup through a large sieve, pressins solids with the back of a spoon to squoosh out all the juices.
Boil the stock over a high heat.
Add the lobster & boil for 5 minutes. Add the fish & eel, & boil for another 5 minutes. Add the mussels & scallops & boil for 5 more minutes. Then eat