Archive for the Category » Recipes «

Frosting-filled chocolate cauldron cakes

Thursday, July 18th, 2013 | Author: Heather

All right guys, I’m sorry for the delay with this post but things have been BUSY inside the Pensieve! But hopefully the simplicity and deliciousness of this recipe will make up for it.

All you’ll need to do is make some chocolate cake from scratch or from a mix and pour the batter into cupcake tins. Bake the trays. Take them out when they’re done and let them sit for a while to cool. When cool, cut a little chunk of the cake from the top of the cupcake.

Bake the trays. Take them out when they’re done and let them sit for a while to cool. When cool, cut a little chunk of the cake from the top of the cupcake.

Now it’s time to make the frosting.

You can use canned frosting but if you’ve never made your own before I highly suggest it. It’s super simple. All you need is a cup of margarine, a tablespoon of milk, vanilla extract to taste, and as much powdered sugar as you need to make a spreadable consistency. Combine with a hand mixer. Divide your frosting into four separate bowls. In one bowl, add a couple drops of yellow food coloring, in the next red, the next blue, and the next green. Mix with a spoon. Now you have your House colors!

To complete them, just place a dab of frosting into the hole you cut out of your cupcake. Frost the rest of the cupcake and enjoy. Now you’re ready for any wizarding affairs but promise you won’t try and slip anyone a love potion.


Mrs. Weasley’s Thick Onion Soup

Saturday, June 15th, 2013 | Author: Heather

I think it can be unanimously agreed upon that when we think onion soup, we think Mrs. Weasley. It’s a good dish that just seems to suit the Burrow. At it’s core, onion soup is very much a peasant soup, made of rough roots straight from the ground. It’s wholesome, it’s warm, unassuming, and perfect after a night battling dark wizards or convincing potions professors to come out of retirement. So to go along with episode 39, I give you Mrs. Weasley’s thick onion soup.

To start you’ll need to chop some onions. Lots and lots of onions. If you think you have too many onions cut, slice up one more. These cook down a lot. I wound up using every onion I could find but one. Around 8 in total. Cut off the ends before you start chopping them if you don’t want to cry like you did when Dobby died.

Lots and lots of onions.

Seriously just a lot of onions

Next mince one section of a garlic clove. Mincing just means cutting something into really, really small pieces. Like this.

Pour a good dose of olive oil into a pot or pan. I prefer to use a big cast iron pot because it acts like a frying pan but you can make soup in it. Fill your dish of choice with the onions and garlic.

Let these cook on the stove, stirring occasionally for about half an hour. Add olive oil as needed. After about 15 minutes throw in a tablespoon of water. Add a couple of pinches of sugar and a dash of salt. You’ll want the onions to cook until they start to go all brown and sort of stringy and stick to the pan a little. They’ll also start to smell really good. That’s because you’re releasing all of the sugars in the onions and bringing out the flavors. When the onions are ready, congratulate yourself! You just made a ton of caramelized onions!

Also note how much they’ve shrunk. Really, do not worry about having too many onions.

Now remove the onions from heat. If you need to transfer them into a soup pot, now’s your time. Next comes the broth-y part. This is a little complicated: you open cans of broth and poor them over the onions. Scary, I know. But it actually sort of is difficult to get the proportions right. You should be using a 1:1 ratio of chicken broth to beef broth. That means that for every can or cup or flagon or whatever of chicken you use, you use the same amount of the beef. So I used 2 cans of chicken broth and 2 cans of beef. But you may have to just eyeball it depending on the amount of onions you have and the size of your pot. You can of course use vegetable broth or a vegan broth of your own choosing. Throw in half a can of water as well.

I’m really bad at seasoning things so I’m going to leave you on your own for that. I threw in a bay leaf, a bit of dried basil, and some salt. But get creative! It’s your time to shine.

Set it on a low heat and let it simmer. It looks like soup now!

You could theoretically keep this soup going for weeks but I would suggest serving it after half an hour to a couple of hours. Or whenever your family starts to gather ravenously in the kitchen.

Right before you’re about to serve, take some thick cut bread and place it on baking sheet covered in aluminum foil. Store-bought Italian or French will do fine. Butter the bread and sprinkle with garlic powder. Cover in grated cheese. Traditionally it’s Gruyere but I’ve heard of people using cheddar, gouda, asiago, or Swiss. It really doesn’t matter. I use mozzarella because it’s a favorite in this house. Pop these little guys in the oven and bake at 350F for a few minutes until the cheese is gooey and the bread golden-brown.

Now ladle the soup into bowls. Sprinkle more cheese over the top of the soup and place your giant cheese croutons on top of that.

If you have a little sister who is opposed to onions, then just pile bread on a plate for her.

Serve to the assembled wizard hordes and in true Mrs. Weasley fashion insist that everyone eat three bowls.

I hope you enjoyed this post and, as always, if anyone tries their hand at this recipe, please tell me how it went!


NEW! A blog series that let’s you eat your Harry Potter feelings

Friday, June 07th, 2013 | Author: Heather

Well Pensievers! The hiatus is over, I’m back on the hosting team full-time, and we are nearing The End. And as if all that weren’t enough, I bring you a new series of blog posts: Cooking with the Half-Blood Prince. Harry Potter and the Half-Blood Chef. Hearty Pastries and the Helping of Brie? (Oh boy. Please feel free to suggest names!)

Anyway, what I’ll be doing is that for every podcast we publish, I’ll create a recipe or meal inspired by the chapters covered. This week, I drew on Madam Rosmerta’s finest oak-matured mead. The very kind that beat the Durselys around their heads and necks. For those of you who don’t know, mead is a drink made from fermenting honey. It’s alcoholic and I’m not 21 so I made my own drink inspired by it. So without further ado, Madam Rosmerta’s Drinkable Honey Sundae!

What you’ll need:

-A tall glass
-Cream soda or root beer or cola
-Vanilla ice cream
-Whipped cream

1.) Pour a glass about half full with the dark soda of your choice.

2.) Add one large scoop of vanilla ice cream on top of the soda so it sort of floats.

3.) Add whipped cream on top of ice cream. (I say the more whipped cream the better!)

4.) Drizzle honey over the top and enjoy!

This is a great treat for a summer day. It’s very sweet and super cool but makes you warm inside while still being a legal beverage for all. Tell me what you think of you try this and check back next week for a new recipe!