#Recipe recs

[hprecipe-recfest]

you know that those authors aren’t the only ones who’ve ever written about food in their work before, right?

Of course! It was just that these two in particular are what helped plant the seed for this fest. If you have a favourite (yours or someone else’s) that you want to rec, please drop it in the ask box - it was something we wanted to open up over the coming weeks anyway☺️❤️

[asteraceae-blue]

Need recipe recs!

If anyone has a really good recipe they love for the Egyptian dishes of Feteer Meshaltet or Baba Ganoush, please send them my way! I am making these for culture day for my daughter and would rather gets recs than pick a random recipe from the internet.

Thank you! 🙏

[not-available-for-comment]

So much thanks for the Indian-ish recommendation! Have made several recipes from it, all great. (I love cooking, and don't mind a complicated recipe, but sometimes you just gotta eat!)

Yayyyy I’m always happy when people check that book out! It’s kept me fed in eras when I’m too tired face long recipes and I’ve yet to make a bad dish from it. That basic dal in particular is a lifesaver. Add some yogurt and naan or other bread and bang a bagged salad on the side and you’ve got a decent light dinner that’s faster than delivery. Bake some chicken or premade samosas for something a bit more filling.

Anyway. My number one recommended cookbook. Thanks for letting me know it worked out for you!

Book:

Indian-ish by Priya Krishna

[coffeeandbatboys]

Alright here's my banana pudding recipe for anyone who wants it

(From a certified down home cattle drive cook)

1 box banana pudding mix

1 box butterscotch pudding mix

4 bananas (2 mashed, 2 sliced)

1 box Nilla wafers

1 small container cool whip

Alumimum pan

So you're gonna make both of the puddings and let them set. Mix the mashed banana with the banana flavor pudding.

then, you line the bottom of the aluminum pan with alternating nilla wafers and banana slices in a checkerboard pattern.

mix half of the cool whip with each of the puddings. Dollop alternating patches on top of your wafer-banana crust. Swirl them together carefully. Let sit in the fridge until you're ready to eat.

You're welcome.

[blaiddraws]

some art for @evtraininguniversity 's Recipe Lore au! first picture is In General, and the other stuff is from the end of the first chapter. guy who cries because of some ice cream but like. understandably so tbh

[zombzomb]

i need one of three things in life:

a: 141 member dating Reader or having hidden a married Reader and finally introducing them to the rest of the 141 and all of them falling in love with reader

or

b: Reader matching the murderous freak of a 141 serial killer

or

c: femdom!Reader with her subby 141 spouse (sexually and non sexually)

[feyburner]

hiii, do you have any good fall recipe recs? sweet or savoury I don’t mind I just regard you as a cooking god and am looking for inspiration

Yes! Here is my current To Make list.

Many I’ve made before and some are recipes I want to try.

I’m linking specific recipes just bc I’m copy pasting from my own list. Sorry for all the instagram reels, you can just google the name of the thing and find it.

I’m going apple picking with my friends sometime in early October so I’m already planning all the apple things I want to make 🤤🍎

And Friendsgiving… so many pies…

SWEET

- French Apple Cake/German Apple Cake

- Apple Tarte Tatin

- Apple Crunch Tart/“The Best Apple Tart in Paris”

- My auntie’s date pecan bread, one of my favorite quickbreads of all time. Yes you are reading that ingredient list correctly. This is for real fruit & nut enjoyers only. If you can’t play with the big boys go home.

- Pumpkin Bread

- Pumpkin Pie (I use the Libby’s recipe but double the cinnamon & ginger, brown sugar instead of white, 1 extra egg, and add 1 tsp vanilla, 1/2 tsp cardamom, 1/4 tsp nutmeg, a few cracks of black pepper, and lemon or orange zest. AND let the filling chill in the fridge overnight!!)

- Sweet Potato Pie (my own recipe, I’ll put under the cut)

- Pecan Pie (same)

- Cinnamon Roll Focaccia/Pumpkin Cinnamon Swirl Sourdough

- Orange Cardamom Olive Oil Cake

- Pear Almond Tart (Tarte Bourdaloue)

SAVORY

- Arayes (made already, so good)

- Crispy Pork Scallion Buns

- Coconut Curry Butternut Squash Sheet Pan Soup (+ Any Vegetable Sheet Pan Soup)

- Veggie Filo Crinkle Cake

- Peanut Noodle Soup

- Fall Squash Galette/Butternut Squash & Caramelized Onion Galette

- Crispy Parmesan Carrots

- Garam Masala Roasted Carrots

- Zucchini Cornbread

- Homemade (sourdough?) pizza with roasted butternut or kabocha squash, goat cheese, figs, caramelized onions

- My dad’s red beans and rice :)

- Spicy Korean Fried Chicken

- Potato Tart with Zucchini & Feta

- Thai Red Curry Dumpling Soup

- Channa Masala

MY RECIPES:

SWEET POTATO PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

1 ½ lbs sweet potatoes (2-3 potatoes) (3 cups flesh), whole, to be roasted

1 x 12 oz can evaporated milk

1 cup (200g) dark brown sugar

2 eggs

5 Tbsp (70g) butter, melted

1 Tbsp lemon zest (zest of 1 lemon)

1 tsp lemon juice

1 Tbsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp nutmeg

a few cracks (⅛ tsp) freshly ground black pepper

+

1 disc (½ recipe) All-Butter Pie Crust*

*I’ve posted my pie crust recipe on tumblr before tagged “recipes”

DIRECTIONS

1. Roast sweet potatoes: Preheat oven to 400°. Line a baking sheet with foil. Wash and scrub whole sweet potatoes. Pierce potatoes all over 3-5x with paring knife. Roast 45 minutes until fork tender. Let cool, then collect 3 cups flesh.

2. Prepare crust: Roll out pie dough (12-14” diameter circle, ¼” thick). Press into tin and crimp edges. Chill shaped shell in fridge or freezer until ready to use.

3. Preheat oven to 350°.

4. Make filling: Put all ingredients in food processor. Pulse 3-4x until smooth. (You can also use a blender, or simply beat ingredients until fully combined.)

5. Pour filling into pie shell.

6. Bake 45-60 minutes until puffed and firmly set (toothpick clean) everywhere except the very center, which should retain a very slight jiggle (but not look liquid). The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set. (If crust gets too brown, shield edges with foil.)

7. Let cool completely before serving, at least 1 hour.

NOTES

Roast the potatoes whole, in the skins, so the sugars & starches properly caramelize. Do not steam or boil potatoes, even whole. They will take on water and make the filling soggy.

You can roast the potatoes up to 1 week in advance. Collect flesh day of.

PECAN PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

2 cups (250g) chopped pecans

1 cup (200g) dark brown sugar

1 cup light or dark corn syrup

¼ cup (56g) butter

4 eggs

1 Tbsp vanilla

1 tsp kosher salt

1 tsp cinnamon

+

1 disc (½ recipe) All-Butter Pie Crust

DIRECTIONS

1. Prepare shell: Roll out pie dough (12-14” diameter circle, ¼” thick), press into tin, crimp edges. Chill shaped shell in fridge or freezer until ready to use.

2. Preheat oven to 350°.

3. Cook sugar syrup: In a saucepan, bring sugar, corn syrup, and butter to boil over medium heat for 1-2 minutes, whisking constantly, to cook sugar. Take off heat. Let cool slightly, 3 minutes.

4. Temper eggs: In a bowl, beat eggs until lightened and frothy. Slowly, while whisking, pour ½ cup of warm syrup into eggs. Whisk to combine. Then, while whisking, slowly pour egg mixture back into the remaining syrup mixture. Whisk until smooth.

5. Whisk in vanilla, salt, and cinnamon.

6. Pour chopped pecans into bottom of pie shell. Pour filling over pecans.

7. Bake 45-60 minutes until fully set everywhere except the very center, which should retain a very slight jiggle. The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set.

8. Let cool completely before serving, at least 1 hour.

NOTES

Many recipes do not require you to cook the sugar before baking the pie. However, pre-cooking the sugar (and tempering the eggs) ensures the ideal gooey, silky, perfectly smooth texture.

Toast pecans if desired: Arrange pecans in a single layer on a baking sheet and toast in preheated oven 5-8 minutes.

[silverskye13]

It was a ✨ perfect day ✨

[tennessoui]

"i asked chatgpt to find me a--" shut up i dont need your stupid ai thats what tumblr text posts are for

[hprecipe-recfest]

🌯Welcome to HP Recipe Rec Fest!🍰

Ingredients:

1 whole tried and tested recipe

A handful of any of your favourite Harry Potter characters

1 plot bunny (fresh)

A dash of productivity (double concentrated)

5 sprigs of inspiration

Method:

Sign up using the google form or by sending us an ask (here is an accessible log of all the pledged recipes, to avoid many multiple versions of the same dish).

Write your fic/ draw your art. Note: your fic/art must reference or include the dish matching your included recipe; this can be in passing or central to the story.

Ensure your recipe and the method is clearly identified within the fic or attached to the art - this may be at the beginning or end of your fic, or incorporated into the story/art.

Post your art or fic BY MAY 31st ensuring it has been properly tagged. This can be just to tumblr, or ao3, or both! If you would like to add it to the collection, you may do so.

Use the tag HP Recipe Rec Fest 2024 on ao3 so all recipes can be found under one tag.

Tag us on tumblr for a reblog and to have your recipe added to the ‘Masterlist Recipe Book’*

Enjoy your efforts with a cup of tea.

*NB: The Masterlist Recipe Book will be published on June 1st.

Nutritional advice:

All content warnings must be properly tagged. On tumblr posts, tag with #hprrf and #hp recipe rec fest. You should also @ us for a reblog and so we can read/view your work.

We will try to update the sign-ups as quickly as possible but there may be a short delay due to time zones and being working adults.

Chef (author) notes:

- ALL HARRY POTTER SHIPS WELCOME

- This fest follows SALS, YKINMKATO, DLDR

- We appreciate that recipes may not be of your own creation. Where a recipe has been directly lifted from a book/website, please drop a link/title. If your recipe found in a book/website has been adapted, this is not necessary.

- Ideally, fics will be between 1,000 and 10,000 words (though we don’t want to curb your enthusiasm).

- Please only write E-rated fics if you are over 18. Authors who abuse the rule will not have their works reblogged or endorsed by the fest.

- Multiple recipes and fics by the same author are welcome, but please complete your first before you submit another recipe to the google form

**I would like to give a huge shout out to @eyra and @greyeyedmonster-18 both of whom have written fics (TORFPS; Eyra and Chef’s Kiss; Grey, which is no longer on ao3) about sharing food together/recipes and cooking, and have recipes linked or have shared recipes related to them. Without their works, I wouldn’t have come up with the fest idea - thank you endlessly for sharing these with us <3 Rory**

[misforgotten2]

Call the exterminator, the cake s infested with beetles!

10 Cakes Husbands Like Best - recipe pamphlet - c1950

[xxbottlecapx]

In my fic Oh, Lady Moon Eddie makes Steve turmeric milk so here's a recipe for those that want to try it:

1 1/2 cups milk/milk substitute

1 tsp turmeric

1 tbsp honey

1/4 tsp cinnamon

Pinch of black pepper

Directions:

Over medium heat add all ingredients to a pot, stir and let simmer 5-10 minutes, watch it because milk will boil over if it's not stirred. Pour into cup and enjoy

The great part about this recipe is you can add or subtract what you want. Want more turmeric? Great. Wanna add ginger? Sure go for it. It's customizable. Want more milk? Add more!

[mourning-again-in-america]

mb I should write up "cooking for idiots" smtime

[thescrapwitch]

It’s time for the tea party to begin!

Everyone who has sent me a ☕️ will very soon receive a tea-cup and treat 😊 I hope it brings you a bit of comfort.

[heartofspells]

Devil in the Kitchen

My submission for @hprecipe-recfest! Please enjoy!

"Says I've gotta bake it for twenty minutes again." He frowns, eyes narrowing, the point of his wand scratching at the side of his head through his mess of hair. "What sense does that make? Why would you twice bake a – wait!" He reaches forward, snatching something, a card quickly flinging over his shoulder and fluttering to the floor behind him. "Wrong one. Done with that. Right. It's time for the sweetened condensed milk."

"Gods help Lily Potter," groans Remus, pinching the bridge of his nose between two fingers. James ignores him.

"I don't have condensed milk," bemoans James.

"And we've established you don't even know what it is," states Sirius like an eager puppy, leaning forward on the sofa. "You could use milk."

"Don't use milk!" warns Remus.

"I'm going to use milk!" chimes James excitedly. "We've got loads of it."

Remus whimpers, knees twitching up towards his chest like a frightened child.

"You're going to poison your wife."

"Hush, Moony. You're being dramatic," scolds Sirius, flapping a hand in his direction.

Keep reading on AO3

[tricksterdraws]

Are you really couple cooking with wine if the bottle, the next bottle and half the box the wine came in isn't empty by the end of it, after only needing 150ml for the recipe? my piece for the @hprecipe-recfest. Thank you so much for hosting, this was so much fun to do :) Recipe is below the cut also featuring a live demonstration of me playing ship of Theseus with it

Tartiflette (For 6 people) the * marks stuff you can easily replace with something else see end of recipe for that

Recipe takes about: 50-60 minutes in total - 30-40 min in preparation, 20min in baking You'll need: 900g potatos (hard boiling) 400g bacon* 5 shalotts* 2 gloves of garlic salt and pepper 150ml wine (white, dry)* 1 Reblochon (400g-500g)* how to prepare: Wash the potatos and cook them without peeling them first until completely cooked (~20 minutes). While the potatos are on the stove, dice bacon, garlic and onions and fry all with a bit of oil on medium heat until everything is cooked. Once the potatos are finished peel them and slice them finely.* Preheat the oven to 200°C/390°F. Save yourself a headache later and oil the baking pan. For the next steps it helps if you know how salty your bacon is! Put half of the potato slices into the pan and salt and pepper it. Then put half of the onion, bacon, garlic mix down, salt and pepper that too. Repeat with the other halves, so you have 4 layers in total. Pour your wine over the layers and slice your cheese so it can cover the entire casserole while melting. Put it onto the middle level of your oven and bake for 20 minutes. Note: If you have leftovers you can just freeze them and reheat them in the oven. (personally wouldn't recommend microwave it gives the soft cheese a funny bytaste) Alteration suggestions: bacon: if you don't eat pork just use chicken or beef optimal would be an air dried one but really it's whatever, personally I use this recipe to use up kinda dry leftovers shallots: just use whatever onion is in season wine: also alcoholic: if you already have an open white wine honestly just use that one up if it's a dessert one just add a bit of vinegar if you want the tardness to be strong but otherwise you'll be fine non-alcoholic: use veggie stock with a bit of vinegar instead the recipe needs some sourness that'd otherwise come from the wine so I wouldn't recommend using only stock Reblochon: you need a camenbert-like soft cheese if you don't like spicy ones use a mild one, if you have leftovers use these If you have sensory issues or the potatos you have shouldn't be boiled in the skin just peel them before cooking honestly. You'll lose some of the earthy taste the recipe is going for but it's a pretty subplimental taste here.