Unofficial Harry Potter Cookbook:

From Acid Pops to Butterbeer - Awesome Collection of Magical Recipes for Muggles & Wizards

(Unofficial Cookbook)

By: Mara Mortem

Disclaimer

This publication is protected by copyright and should not be reproduced or transmitted in any form or by any means including recording, photocopying, scanning or electronic copies without prior written permission from the author.

All the information and recipes in this ebook including ideas and guidelines are for informational purposes only and should be used at your own risk. This publication should and cannot be used as a substitution for professional advice in any manner. The nutrition information and fitness guidelines may not be appropriate to any specific case.

The author of this publication has taken the utmost time and effort to confirm the accuracy of the content, but all readers are encouraged to follow the recipes and information at their own risk. The author cannot and will not be held responsible for any personal of commercial damage that results from the misinterpretation of information, negligence, or otherwise.

Always consult your health care professional or a physician if before starting a new diet.

Table of Contents

Acid Pops

Butterbeer

Jelly Slugs

Froggy Chocolates

Treacle Fudge

Pumpkin Juice

Tongue Toffee

Licorice Wands

Cauldron Cake

Cockroach Clusters

Peppermint Toads

Rock Cakes

Acid Pops

You will need:

Lollipops (any flavor you like)

Pop Rocks (any flavor you like)

Instructions:

1. Pour the Pop Rocks into a bowl.

2. Unwrap the lollipops and roll them in the Pop Rocks until they are completely covered, then wrap them individually using wax paper squares.

3. Serve immediately once done because the Pop Rocks start losing their "popping' effect because of the moisture of the lollipops.

Butterbeer

You will need:

2 1/2 cups milk

1/2 cup butterscotch chips

Instructions:

1. Heat milk in the microwave for about 2-3 minutes, or until hot.

2. Add in the butterscotch chips and stir until thoroughly melted.

3. You can serve it with a froth using a mixer or with no froth at all.

Jelly Slugs

You will need:

3 packets quick- set jelly (preferably Knox gelatin)

1 liter sparkling lemonade

1/2 packet Rowntree's Bursting Bugs

1/2 packet gummy worms

Instructions:

1. Prepare the jelly following the packet instruction, but use the lemonade instead of water for stage 2.

2. Fill a bowl 1/3 full with jelly, and leave it until set.

3. Place two bugs and two worms on the bowl.

4. Prepare the remaining two packets of jelly, one after the other, and pour it over the previous, already set mixture. Add in bugs and worms, and once set, pour in the last layer of jelly.

5. Decorate the top with more bugs and worms.

Froggy Chocolates

You will need:

1/2 pound Mencken’s green chocolate discs

Instructions:

1. Place the chocolate discs in a glass bowl, and met it in the microwave for 2 minutes on low defrost setting.

2. Remove from the microwave and stir the chocolate. Put it back in the microwave for another 30 seconds on low defrost.

3. Once the chocolates are all melted, scoop it into the molds, and refrigerate for 15 minutes.

4. To unmold the chocolates, place it first in the freezer for 1 minute. Afterwards, turn the molds upside down, patting it lightly. The chocolates will come out easily.

Treacle Fudge

You will need:

1/2 cup evaporated milk

3/4 cup brown sugar

1/4 tsp. salt

4 ounces chocolates, unsweetened

2 tbsps. Unsalted butter

1/3 cup molasses

Instructions:

1. Mix milk, brown sugar, and salt together in a medium- sized bowl.

2. Melt the chocolate and butter together in a pan. When melted, remove from heat and add the molasses.

3. Gradually pour in the milk mixture, and mix until even.

4. Pour the mixture into a pan. Once cooled, cut it into squares, and then serve.

Pumpkin Juice

You will need:

1 cup chopped fresh pumpkin chunks

1 cup apple juice

1/4 cup pineapple juice

1/4 cup apricot juice

1 tsp. honey

1/8 tsp. cinnamon powder

1/8 tsp. ground ginger

1/8 tsp. nutmeg

1/8 tsp. allspice

Instructions:

1. Grind the pumpkin using a food processor, then squeeze out the juice through a fine mesh strainer.

2. Mix all the juices inside a bowl, or a glass pitcher, and stir in the rest of the ingredients. Serve chilled.

Tongue Toffee

You will need:

1 cup sugar

4 tbsps. Butter

1/4 tsp. vanilla flavoring

3/4 cup water

Instructions:

1. Combine all ingredients in a saucepan, and stir over medium heat until sugar is dissolved.

2. Boil the mixture without stirring until it reaches 290 degrees F using a candy thermometer.

3. Line a 9"x12" pan with butter, then pour the mixture into it, allowing it to cool until it becomes firm to touch.

4. Using a knife, mark into 2" squares, and break this marked squares when cooled.

Licorice Wands

You will need:

Black licorice sticks

4 ounces white chocolate

Instructions:

1. Break the chocolate into smaller pieces. Put it in a heat- proof bowl, and melt it in the microwave for 1 minute using 50% power only. This prevents the chocolate from burning.

2. Dip the licorice sticks into the melted chocolate, and place it on a wax paper.

3. Put inside the refrigerator until it cools and hardens.

Cauldron Cake

You will need:

Any recipe of your favorite cupcake

Black string licorice

Instructions:

1. Bake the cupcakes using cupcake holders lined with butter, instead of the usual cupcake liners. Let it sit for 3-5 minutes or until cool. Let it cool over cooling racks.

2. Position the cupcakes right-side up, and slice off its tops.

3. Scoop out the inside of the 'cauldron' leftovers. Poke the black licorice at each side, forming two handles.

Cockroach Clusters

You will need:

Dry Chow Mein noodles

Dark chocolate

Instructions:

1. Melt the chocolate in a saucepan over low heat until smooth.

2. Stir in the noodles until it thickens.

3. Form bite- size clusters using a spoon, and arrange them onto a wax paper.

4. Place inside the refrigerator to harden the clusters.

Peppermint Toads

You will need:

White chocolate candy melts

Peppermint candy flavoring oil

Chocolate chips

Toad chocolate candy mold

Instructions:

1. Melt the white chocolate candy according to the package instruction. Add a dash of green food coloring until its color is frog-like.

2. Add few drops of peppermint oil, according to your desired taste.

3. Scoop the mixture into the molds, and place inside the refrigerator until it hardens

4. Once it has solidified, pop out the toads. Add the eyes using the chocolate chips.

Rock Cakes

You will need:

2 cups self-rising flour

1/2 cup white sugar

1/2 cup butter

1 cup mixed dried fruits

1 egg, beaten

3 tbsps. Milk

Fresh orange juice (1/2 small orange)

Pinch of salt

Instructions:

1. Preheat the oven to 435 degrees F. Grease the baking tray.

2. Sift the flour and salt, together, and cut the butter into the flour.

3. Add in the dried fruits and sugar, then the egg.

4. Pour in the milk, and the orange juice, and then mix until a sticky consistency is achieved.

5. Spoon heaps of mixture onto the greased baking tray, allowing each heap to form a rough and rocky shape.

6. Bake in the oven for about 10 minutes, or until golden. Cool it completely on cooling racks.

Table of Contents

Acid Pops

Butterbeer

Jelly Slugs

Froggy Chocolates

Treacle Fudge

Pumpkin Juice

Tongue Toffee

Licorice Wands

Cauldron Cake

Cockroach Clusters

Peppermint Toads

Rock Cakes