Food Recipes

INGREDIENTS:
1x20g pack of fresh basil
1x500g packet fresh gnocchi
1x300g tub bolognese sauce
1x300g tub four cheese sauce
3oz (75g) grated mozzarella
2 tablespoons fresh, grated Parmigiano Reggiano
Whole nutmeg
Salt and freshly milled black pepper
*** You will also need an oblong (8in x 6in x 1.5 in/ 20cm x 15cm x 4cm)or square medium sized baking dish.
Preheat the oven to gas mark 4, 350F (180C). The only preparation work you’re going to do is start by chopping the basil leaves – leaving aside 4 nice small sprigs for a garnish – and boil the gnocchi. To do this bring a large pan of water up to boiling point, add some salt and tip in the gnocchi. Cook them for about 3 minutes: as they’re cooking they rise to the surface, and at that point you hike them out into a bowl, using a draining spoon.
After that spread half the Bolognese sauce over the base of the baking dish and follow that with half the cheese sauce. Next add all the cooked gnocchi in a layer and season with salt and pepper. Now sprinkle in the chopped basil, plus half the mozzarella, followed by the rest of the Bolognese sauce and then the remainder of the cheese sauce.
Top with the remaining grated mozzarella, a few gratings of nutmeg, and finally the grated Parmigiano Reggiano. Bake in the oven on a high shelf for 30-35 minutes, or until the top is brown and bubbling. Leave it to settle out of the oven for 10 minutes before serving, and garnish each portion with a small basil sprig. A green salad is a good accompaniment.

BATTER INGREDIENTS: Plain flour - 150 g (5 oz), Caster sugar - 1 tsp, Dried yeast - 2 tsp (or 15 g fresh yeast), Milk - 150 ml, hand-hot (warm if using fresh yeast), Water - 150 ml less 4 tbsp, hand-hot (warm if using fresh yeast).
DOUGH INGREDIENTS: Plain flour - 300 g (11 oz), Butter - 50 g (2 oz), diced, Eggs - 2 beaten, Caster sugar - 75 g (3 oz), Sultanas - 175 g (6 oz), Cut mixed peel - 50 g (2 oz).
EGG GLAZE INGREDIENTS: Egg - 1, Caster sugar - 1 tsp, Water - 1 tbsp, Sugar lumps - 40g (1* oz), crushed.
COOKING: 1. Place the batter ingredients in a large bowl. Beat with a wooden spoon until smooth, then leave in a warm place until frothy for about 20 minutes.
2. For the dough, place the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
3. Add the rubbed in mixture, eggs, sugar, sultanas and mixed peel to the batter. Beat well for about 10 minutes.
4. Cover and leave to rise for about 1 hour, or until the dough has doubled in size and will spring back when lightly pressed.
5. Pre-heat oven to 220C / 425F / Gas 7 and lightly butter 2 baking sheets.
6. Beat the dough well for a few minutes. Place tablespoonsful of the dough on the baking sheets Cover and leave in a warm place for 30 minutes until doubled in size.
7. Place the egg, sugar and water in a bowl and beat until well mixed.
8. Uncover the buns and brush with the egg glaze and sprinkle with crushed sugar. Bake for 15 to 20 minutes. Leave to cool on a wire rack.

1 lb. of Caster Sugar
1/4 pint milk
1/8 lb. butter
1/4 large tin condensed milk

Heat the milk. Dissolve sugar in it and butter and condensed milk.
Boil gently for approximately 35 minutes.
Beat.
Add either milk or water until drinkable consistency and flavor is reached.

Root Beer
Butter
Coffee Cream
Butterscotch (chips, sauce or both!)

Pour the root beer/cream soda in a cup. Place the buter and butterscotch in a small bowl. Put the bowl of butter and butterscotch in the microwave and melt it.
Then put the root beer in the microwave, but not for too long because you want it to be moderately warm or it won't be fizzy and it won't be fizzy anymore!
Pour some melted butter and butterscotch in the rootbeer, but not too much! Then pour some cream (coffee cream) in. Then stir it all up. It may take a few times to make it to your liking!

2/3 cup tea
1/3 cup cream or milk
1 1/2 tbsp. sugar
Very small amount of pure vanilla extract (1/4 tsp. or less)
Stir together and enjoy.
***Some people do not find the taste of the 'butterbeer' appealing, or it is not their idea that they had imagined when reading about butterbeer, so here are some suggestions of add-ins to make the flavor closer to your own idea:
Hot cocoa powder
Coffee
Malt drink powder, such as Horlicks***

8 oz. ginger ale or cream soda (seems to work better)
2-3 tablespoons of butterscotch syrup
Mix in a tall glass and serve over ice.

1 cup butterscotch schnapps
7 cups cream soda (almost one 2 liter bottle)

Carefully mix just before serving, adding the schnapps to the soda then stirring gently to mix well, or the fizz will dissipate too soon.

You can also find butterscotch flavoring near the vanilla flavoring in the baking section of the grocery store, but it is more difficult to find, and actually the flavoring is 35% alcohol where the schnapps is only 15% alcohol by volume, so if you're making large quantities of butterbeer, I recommend just to buy the schnapps. There is not much alcohol content in the butterbeer mixture, just enough to make a house-elf tipsy and to give it the warm, buttery aftertaste to the fizzy cream soda.

Froth some milk using the stove or a cappucino machine, add Butterscotch Schnapps, to taste.

1 cup (250 mL) milk
¼ cup (50 mL) butterscotch chips
20 miniature marshmallows

Pour the milk into a microwave-safe measuring cup. Microwave on high for about 2 minutes, or until hot but not boiling (watch this carefully so it doesn’t boil out of the cup).
Place the butterscotch chips in a blender. Pour in the hot milk, let sit for about 30 seconds to melt the chips, then slam the cover on the blender and let ’er rip! Blend for at least 20 to 30 seconds on high, until very frothy. Put the marshmallows into a large mug and pour the hot Butterbeer over. Stir once and serve.

Ingredients:
1 cup (8 oz) club soda or cream soda
½ cup (4 oz) butterscotch syrup (ice cream topping)
½ tablespoon butter
Directions:
Step 1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.
Step 2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.
Step 3: Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!

2 1/2 cups of milk
2 tablespoons of brown sugar
1 tablespoon of vanilla
1 level teaspoon of butter
Heat milk in a small saucepan over medium-high heat. Add the rest of the ingredients. Blend with a small handmixer if you have one, to make it frothy. Try a whisk if you don't have an electric handmixer. Bring the mixture almost to boiling, but not quite. Pour into mugs and serve!

2 1/2 cups of milk
1/2 cup of butterscotch chips

Heat milk in a small saucepan over medium-high heat. Add the rest of the ingredients. Blend with a small handmixer if you have one, to make it frothy. Try a whisk if you don't have an electric handmixer. Bring the mixture almost to boiling, but not quite. Pour into mugs and serve!

1 ounce butterscotch syrup
1 ounce caramel sauce
2 ounces espresso or 6 ounces brewed coffee
fill with hot milk

1 servings
2 minutes 2 mins prep

Melt caramel with hot espresso or coffee. Heat or steam milk and stir. Enjoy your latte!

Ingredients:
tastycakes or homemade cupcakes
cotton candy
licorice string
Directions:
Scoop out center of the cupcake. Put cotton candy into center. Add licorice string for handle.

2 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup softened butter or margarine
1 cup milk
1 teaspoon vanilla extract
3 eggs
3/4 teaspoon cinnamon
1/8 teaspoon ginger

21 servings 21/small cakes
35 minutes 10 mins prep
Preheat oven to 350 degrees. Mix eggs, sugar, butter,cinnamon, ginger, and vanilla in large mixing bowl on whip for 2 min. Mix other solid ingredients and milk in gradually in the large mixing bowl. Put batter in muffin tins (DO NOT FILL TO HIGH THESE CAKES SHOULD BE SEMI-FLAT) Bake 25 minutes. Decorate with sprinkles and frosting if desired. These cakes go well with honey.

INGREDIENTS:
100g caster sugar
100g butter
2 medium-sized eggs
100g self-raising flour
a few drops vanilla essence
25g cocoa powder
1 tbsp milk

To decorate:
2 x 300g packs milk chocolate cake covering
175g icing sugar
You will also need 20 paper cases

PREPARATION:
1. Preheat the oven to 180C/350F/gas mark 4.
2. Cream the sugar and butter until light and fluffy.
3. Crack in one egg at a time, adding 1 tbsp flour to prevent the egg separating.
4. Add the rest of the flour, a few drops of vanilla essence and whizz until pale.
5. Put two-thirds of the mix into a separate bowl.
6. Add the cocoa and milk to the remaining third and mix thoroughly.
7. Return the cocoa mix to the rest of the cake mixture and stir in slightly; this will give a marbled effect when cooked.
8. Stand the paper cases in a bun tray and add a heaped teaspoon of mixture to each.
9. Place in the oven and cook for about 10 minutes until golden and the top bounces back when prodded. Remove and leave until cold.
10. If the cakes have risen into peaks, cut off the top to leave a flat surface.
11. Break the chocolate into a heat-proof bowl and place over a pan of hot water until it has melted.
12. Cover each cake with the chocolate topping and leave to set.
13. Make up the glacé icing and place in the piping bag with a line nozzle. (If you don't have an icing set, drizzle the spiral on using a teaspoon.)
14. Starting in the centre, pipe a spiral on one cake at a time with the chocolate topping. Drag a cocktail stick across this like spokes on a wheel to create a cobweb effect.

PREP/COOK INFORMATION:
Prep time: 1 hour
Serves: 18

Your favorite devils food cake recipe, made into cupcakes
black string licorice

Bake your cupcakes according to the instructions, without using paper cup liners. Slice off the top of the crown of each cupcake so that when it is turned upside down, it sits flat. This gives you more of a cauldron shape than a cupcake shape. Cut the black string licorice into small pieces and poke them into the cupcakes as cauldron handles.

Rock cakes will become as "hard as rock" if not eaten immediately after baking.
Makes 3 dozen cookies

Ingredients:
3 eggs
1/4 cup of milk
1 cup butter (softened)
3 Cups flour
1 1/2 teaspoon of baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup sugar
1 cup dried currants

Preperation:
Preheat oven to 350 degrees

Beat eggs with milk. Add softned butter and beat. Combine flower, baking powder, salt, nutmeg amd sugar in sepertae bowl. Add flour mixture to egg, milk and butter mixture, and mix until crumbly. Stir in currants. Drop spoonfulls of dough on greased cookie sheet about 2 inches about. Bake until golden brown - about 15 minutes.

Ingredients
200g/7oz chestnuts
55g/2oz white bread
2 rosemary sprigs
2 tbsp olive oil
6 chipolatas
6 slices Parma ham

Method
1. Wrap the chipolatas in Parma ham.
2. Heat the oil in a medium pan and fry the chipolatas for 6-8 minutes.
3. Place the chestnuts in a mini food processor and blend to a purée.
4. Place the bread and rosemary in a food processor and blend together to form fine breadcrumbs.
5. Mix the chestnut purée and breadcrumbs together in a large bowl.
6. Heat the oil in a medium pan.
7. Pan-fry the chestnut mixture for 3-4 minutes or until golden.
8. Remove from the heat and serve the chestnut crumb on top of the chipolatas.

12 ounces chocolate chips
1 cup raisins
2 cups thin pretzel sticks, broken into 1 inch pieces
1/4 cup chocolate sprinkles

30-35 pieces
8 minutes 5 mins prep
In a microwave safe bowl heat chocolate until JUST melted. Remove and stir in the raisins and pretzel pieces. Drop by T's onto waxed paper and sprinkle with chocolate sprinkes. Let stand until firm.

25g Rice Krispies or Rice Snaps
75g good-quality white cooking chocolate
2 packets Thorntons Mr Tickle's chocolate fudge cubes (other fudge or toffee would do)
You will also need 18 paper cases

PREPARATION:
1. Break up the chocolate and melt it in a bowl over a saucepan of boiling water.
2. Remove from the heat and add the Krispies or Snaps.
3. Mix well until coated, leave to cool for a couple of minutes then stir in the fudge.
4. Put a heaped teaspoonful into each paper case and leave to harden.

PREP/COOK INFORMATION:
Prep time: 15 minutes
Serves: 18

Simply follow the directions on the back of a Rice Krispies Cereal® box to make Rice Krispies Treats. Shape them into little cockroaches and dip into melted chocolate; let cool.

dark chocolate
dry chow mein noodles

Melt your chocolate until smooth. Stir in noodles until the mixture is thick enough to hold together. Spoon bite-sized clusters onto wax paper and let harden in the refrigerator. If you want longer-lasting candy, melt 1 stick cooking paraffin per 12 oz of chocolate before adding the noodles. These can be frozen, just thaw before serving.

Use the Pop Rocks™ left over from your Bewitching Brew to make these surprise snacks! Simply make your favorite cupcake recipe, or purchase Pillsbury® cake mix and follow the directions. After your cupcakes have baked and cooled, frost and sprinkle with Pop Rocks.™ When eaten, the candies will react with saliva to crackle and pop in the mouths of your guests! For fun, make up a spell before serving your guests. They’ll be delighted with these tasty treats, even if they know the secret!

1 can Ginger Ale
1 can Orange Juice from concentrate
1 can Pineapple Juice from concentrate
1 tub any flavor Sherbet
Combine the juice; stir; spoon in sherbet.
For added decoration, fill a Bundt pan with water, add cherries or other such fruit and freeze. Use that instead of the sherbet.

orange juice
lemonade
two scoops of vanilla ice cream
handful of crushed ice
Blend until smooth and, well, fluffy

one bottle of grape soda
one bottle of pineapple soda
one bottle ginger ale
two scoops chocolate or vanilla ice cream
three or less (or more if you really want to sugar rush) of sugar
two ice cubes
Add the ice cream first and let it soften enough to mash down into the glass
Pour the soda over it, alternating which one you're pouring
Mix up the sugar, but make sure it won't make the soda fizz over the top
Add the ice cubes
Stir!

1-12 ounce bag chocolate chips or 12 ounce bar chocolate, broken into pieces
1 teaspoon grated chocolate
1 plastic mold for bit size chocolate frogs
Small candy eyes
Directions:
Place chocolate in a microwave-safe bowl. Microwave chocolate on high power for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and grate 1 teaspoon additional chocolate over the melted chocolate; stir until smooth. Fill mold with melted chocolate, reserving about 1 tablespoon melted chocolate. Refrigerate mold until chocolate is firm, about 2 hours. Remove frogs from mold. "Glue" eyes onto the frogs with the remaining melted chocolate.
Store at room temperature or in a refrigerator. Makes 12-14 chocolate frogs.

Ingredients:
1/2 cup light cream or evaporated milk
3/4 cup firmly packed brown sugar
1/4 teaspoon salt
4 ounces of unsweetened chocolate
1/3 cup molasses
Directions:
Step1: In a large bowl, mix cream, brown sugar and salt together.
Step2: In a saucepan, melt the chocolate and butter together. Remove from heat and add molasses.
Step3: Add the chocolate and cream mixtures together. Pour mixture into a pan and let cool.
Step4: Cut into squares after cool and serve. Enjoy!

INGREDIENTS:
100g (4oz) butter
3 tbsp golden syrup
350g self-raising flour
1-2 tsp ground ginger
100g caster sugar
1 egg, beaten

To decorate:
yellow fondant icing
red fondant icing
black writing icing (or make glacé icing)
apricot jam
You will also need a gingerbread-man cutter

PREPARATION:
1. Preheat the oven to 180C/350F/gas mark 4.
2. Melt the butter and syrup together in a saucepan over a gentle heat.
3. Place flour, ginger and sugar in a mixing bowl. Add the melted butter and syrup, stir in slightly and then add the egg.
4. Knead until smooth and then leave for 15 minutes to cool.
5. Roll out to a thickness of 6mm and cut out your Ginger Harrys.
6. Place on a lightly greased baking sheet and cook in the centre of the oven for about 8 minutes, or until golden. Remove and leave to cool.
7. To make the red and yellow striped jumpers: Dust your worktop and rolling pin with icing sugar and roll both fondants into rectangles about 3mm thick. Using the cutter, cut out 12 jumper shapes (from the neck to the waist) in each colour. Any scraps can be kneaded into a ball and re-rolled.
8. Place a red and yellow fondant jumper on top of each other, cut off the arms and then cut the trunk into three horizontally.
9. Taking two biscuits at a time, spread a very thin amount of jam on the arms and trunk.
10. Starting at the neck, place a red stripe on one biscuit and yellow on the other. Alternate the stripes, using red arms on the biscuit with two yellow stripes and vice versa. Repeat for the other biscuits.
11. Using black writing icing, pipe on the eyes (or a pair of spectacles if you think you're up to it).

Cook's Tip: If the cuttings are difficult to roll out a second time, warm them in the microwave for about 10 seconds, knead them into a ball and try again.

PREP/COOK INFORMATION:
Prep time: 40 minutes
Cook time: 10 minutes
Serves: 24

1 shot Peppermint Schnapps.. Light on fire. Drink.

2 oz. Stoli Vanilla
2 oz. Orange Juice
1 oz. Sprite
1/2 oz. Amaretto
1/2 oz. Kahlua
1/2 oz. Plum Brandy
splash Chambord
splash Grenadine
splash Cream

"Looks innocent, tastes innocent, will kill you."

Any type of orange juice (blends like strawberry-banana is great for it.)
Marachino cherries
Put several cherries into the juice and pour in some of the cherry juice from the jar and let it settle at the bottom. Use a spoon to fish out the cherries. It looks sort of like a Gryffindor color striped drink. Don't stir if you want to keep the colors.

ice, vodka, Campari, soda, citrus
Pour soda & vodka together & stir. Add ice. Pour Campari on top & let bleed into the soda/vodka mix (don't stir!). Top with slices of citrus if that is to your liking (lemons or grapefruit work best.)

hot cocoa
shot each of raspberry syrup
shot of orange syrup

INGREDIENTS:
25g Rice Krispies or Rice Snaps
75g good-quality milk chocolate
8 tbsp icing sugar
2 x Nestlé Giant Smarties
black writing icing
You will also need clingfilm

PREPARATION:
1. Cut pieces of clingfilm to measure about 12cm square.
2. Break up the chocolate and melt it in a bowl over a saucepan of boiling water.
3. Remove from the heat and add the Krispies or Snaps.
4. Mix well until coated then leave to cool for a couple of minutes.
5. Put a heaped teaspoonful on to each clingfilm square, shape it into a sphere, twist the ends together to secure and then leave in the fridge to harden.
6. Put the icing sugar into a bowl and add enough hot water to make a thick paste.
7. Remove the clingfilm from the chocolate Krispies and coat completely with the icing.
8. Stick a Smartie on to the 'eyeball', and add a large dot of writing icing as the pupil.

PREP/COOK INFORMATION:
Prep time: 40 minutes
Serves: 24

1 can Red Bull or similar (you can use the SoBe Adrenaline, but keep in mind that it tastes like pear, not lemon-lime)
1/2 tbsp Grenadine
generous splash of orange juice
mix together

1 can Pepsi
1 can Mt. Dew

cream, ice, banana liqueur, Cointreau, vodka, yellow food coloring
In one glass mix the cream, vodka, ice and yellow food colouring well. Pour liqueur in, then top with a thin layer of Cointreau.

Ingredients:
2 cups of pumpkin, chopped up into chunks
2 cups of apple juice
½ cup of pineapple juice
1 teaspoon of honey (more or less to your liking
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)
Directions:
Step 1: Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.
Step 2: Pour the pumpkin juice, apple juice and pineapple juice into a blender.
Step 3: Add the honey (we recommend you start with 1 teaspoon, as you can add some later!) to the juices and blend thoroughly.
Step 4: Add your spices (to taste). This might take some experimentation to get right.
Step 5: Chill your pumpkin juice or serve iced and enjoy!

Ingredients:
2 cups of pumpkin, chopped into chunks
2 cups apple juice
1/2 cup pineapple juice
1 teaspoon honey (more or less to your liking)
Directions:
Step1: Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.
Step2: Pour the pumpkin juice, apple juice and pineapple juice into a blender.
Step3: Add honey (recommended that you start with 1 teaspoon as you can add some later) to juices and blend thoroughly.
Step4: Chill pumpkin juice or serve iced and enjoy!

1/2 cup regular iced tea mix powder
1 cup orange breakfast drink mix, like Tang
1 1/2 cups white sugar
4 teaspoons pumpkin pie spice

15-20 glasses
5 minutes 5 mins prep

Measure all ingredients into a clean dry jar. Stir or shake well. To serve: 2-3 heaping t's with 1 mug hot water. Serve hot or chilled.

Bake your Halloween jack o'lantern in the oven.
(watch the face distort and shrink - it's fun!)
Strain your pumpkin, saving the juice separately from the strained pumpkin.
Serve your chilled pumpkin juice to your guests!

This takes a good hour or two, depending on the size of your jack o'lantern, so keep checking your pumpkin as it is baking. Use a cookie sheet underneath so you can easily take the hot mushy pumpkin out of the oven and to catch any drippings. If your pumpkin was not carved, cut it in half before baking, otherwise it could explode and make a GIGANTIC mess! You will see that the juice separates from the pumpkin flesh as it starts to bake, so spoon off this juice periodically and save it so it doesn't leak all over your oven. Once your pumpkin flesh has baked long enough to be good and soft, remove from the oven and let it cool. Scoop the pumpkin flesh from the skin into a strainer with a container underneath. Use a spoon to squeeze out the juice from the pumpkin, so you have as "solid" a puree as possible, which you should save for your Pumpkin Pasties, pumpkin bread, or your favorite pie recipe.

Vanilla frozen yogurt
Orange/Strawberry juice
Frozen strawberries
Vanilla Vodka
(blend in a blender)
lime garnish
top with frozen cool whip