#recipe rec

[coffiocake]

I have been more than platonically in love with this one eggnog bread recipe for a solid demidecade. Following its simple instructions produces a transcendentally delicious cake every goddamn time. Behold:

(pic is from girl vs dough 's Eggnog Bread with Spiced Rum Glaze page, linked above, because I once again forgot to take a picture of the one I baked yesterday and it's half-eaten already)

I have made this quick bread at least once every year since 2018 and it has proven nigh impossible to fuck up or render worse than merely holy-mother-of-god-that's-tasty. But for some unfathomable reason, the last and only reviewer to rate this recipe gave it 3 stars out of 5.

This is, objectively, Incorrect.

In an eggnog-fueled outrage yesterday, I rated the Correct Bare Minimum (5 stars) and wrote a review that compared the experience of eating this bread to Bernini's "Ecstasy of St. Teresa." I then lamented that the recipe hadn't been chiseled into stone like the Code of Hammurabi (yet). It occurred to me only after submitting this totally objective assessment for moderation that my effusive enthusiasm, while entirely justified, could be... tonally misinterpreted by the very serious professional pastry chef who runs the site... which in turn means that my rating might never get factored into the average, and thus this divine product of her epicurean genius might still languish in three-star hell until someone else acknowledges its ambrosia-drizzled magnificence...

Since I may have chosen the path of righteous defeat on HER site, I'm recommending the eggnog bread recipe HERE so maybe just one other person will dare to attempt this devastatingly scrumptious and super easy quick bread despite its single lackluster review. You deserve nice things and this recipe is proof one needn't make deals with the devil to live deliciously.

(Note: One does, however, need to make this quick bread during the two months in which eggnog is available, or suffer the Pyrrhic victory of cooking their own nog just to pour it into cake batter. Godspeed either way.)

[peachonified]

I've been doing a fair bit of cooking recently - LOTS of muffins. At the moment my faves are there pineapple muffins.

I asked my sis what sort of muffins she wanted, and she said pineapple. So spent a looooooot of time going through the internet, looking at pineapple muffin/cupcake recipes. And this is the one that seemed the most like what I wanted to eat.

It makes 10-11 muffins rather than a dozen (or 20-24 minis), and it comes together so quickly. I've started doubling the recipe and just putting the whole tin of pineapple in, as there's not a lot else I do with crushed pineapple.

ANYWAY these are sweet, soft, and great as a snack. I don't make the icing. I am sure they would be delicious with it, but they honestly don't need it. They're really nice this way.

[lamialamia]

Recipe review and recc pt.2

So, I had lot of fun doing this answering @gorgeousundertow's ask, so this is another round of new recipes I have tried and loved a lot. Sadly some of these links are to tiktok because that's where I found them and they didn't have any mirror on youtube or website :|

1/ Cà bung

Let's start with a recipe that is in vietnamese lmao.

Okay so, this is one of those dishes that you would never, ever, find in a restaurant. This is one of those dishes that only your mother or grandmom will cook; the dish you go home for. Or in my case, cooked because I miss home. A very traditional northern-style vietnamese soup, super hearty and have all food group in one serving. Eat with rice, of course.

2/ Tuna sandwich

I love this recipe because it give me the extra flavor in my tuna sandwich. I'm not saying other recipes are bland, but I personally prefer a lot more than just plain mayo alright??!?!?! Very quick morning meal now that I got myself a mini-grinder so I don't have to chop stuff.

3/ Korean Potato Pancake

An absolute banger and super easy to make. My favorite thing about this recipe is the dipping sauce. That thumbnail does not lie; this sauce is killer. You can use it for other savory pancakes, you can use it for dumplings, you can use it over egg and rice. So freaking good.

4/ Chicken Fricasse

Once in a while, I cook something french. Another great stew that hit the right spot when I want something really creamy and understated in its flavor yet very, very filling.

5/ Chicken Adobo

I know it is in vietnamese but this recipe is basically phillipine Chicken Adobo, which is another fantastic way to cook chicken stew haha. Try out this meal after you attempt the Chicken Fricasse above for something very different but still super delicious.

6/ Red Pepper Pasta

ok forgive me but i have to put another tiktok link here, the recipe's author sadly didn't have this on their official website which drove me nuts.

A really really really good sauce. But then again, red bell pepper, tomato, cumin, and paprika is so classic you can't go wrong with it. Add in any protein (i put in beef slices) and you have a pasta recipes so good it's unreal. No lie I finished mine and immediately miss it like I miss a best friend.

[dark-elf-writes]

Different anon but going by how much my mother's side of the family loves and I mean loves fried eggplant, you and the other anon might want to check it out.

I don't remember the exact recipe but it's done the same way we do chicken cutlets - dip/soak it in egg then shuffle it in a bag of breadcrumbs, then cook in a lightly oiled pan and finally put it on a wire tray so it's not sitting in oil as it cools off. It's specifically italian breadcrumb mix not the normal one (I think it is the same price for either tube, memory's crap on numbers rn). And we use canola oil since it's cheaper.

Another option is eggplant parmesan which functionally is the same but slathered in melted cheese and red sauce tomato sauce.

Mangi mangi. ♥

I am vibrating with excitement rn you have no idea. No one else in my house will eat this but I will be thrilled.

[shimmywhenyoucantbounce]

Favorite pasta: lemon pepper garlic pasta with tuna. Boil pasta; pappardelle is best but penne and linguine are my next choices. Drain and oil with olive oil. Mix in lemon juice, garlic, black pepper, canned tuna, and Parmesan until you like the ratios. (I’m sorry I can’t be more specific about my seasoning ratios). Extra points for fresh parsley or green onion garnish.

Daddy’s Pasta Dish: boil pasta. For this one rotini is my favorite but anything short and curly does nicely. Drain, oil if you want to, then put in a huge bowl and mix in: enough tomato sauce that all the pasta should be red, diced Italian sausage (ours was usually chicken), oregano, basil, and Parmesan. Red pepper flakes are good in this if you like them. Everything should be well mixed such that you can take a ladleful and get all the ingredients in it. Serve from huge bowl. :)

Garlic noodles: boil long noodles; preferably angel hair but this’ll probably be good with rice noodles too. You could also use short noodles I just like it this way. Drain; oil with sesame oil. Mix in lots of garlic and rice vinegar (probably roughly equal amounts but I usually use garlic powder. I want the vinegar a little stronger than the garlic) and a little soy sauce. Garnish with/mix in diced green onions. My family liked this with teriyaki beef, but I think teriyaki anything would be a good addition.

Thai basil tofu: sauté purple onions in a pan until they are fairly translucent. Add a sauce made from roughly equal parts soy sauce and white vinegar, a little sweetener (I use a drizzle of honey), and maybe a teaspoon of mint for every cup of sauce. If you like spice add the spicy here. Add tofu cut into however you want to eat it. Then, add a whole bunch of Thai basil leaves. You should probably mince them but you don’t have to. Sauté until tofu is a desirable texture. If you don’t have Thai basil, you can make a makeshift version with fennel instead or add more sweetening to the sauce to cover for it a bit. Also good with green bell peppers in it. And you can make it with chicken thighs but I like tofu better. Also good with Thai eggplants!! I love their texture

Daddy’s Taco/Chili Seasoning Mix: cumin base with a pinch of salt and maybe two punches of pepper. Enough paprika to be slightly noticeable if it’s smoked—I don’t like smoked so I use sweet instead. Garlic, enough coriander and oregano to come up near the cumin but not to its level. For taco meat: sauté with yellow or purple onions, bell peppers, other any other veggies you desire, and ground turkey. (I’ve tried making it with tofu but the flavor didn’t sink in well—I may just need to make it again). For chili: slow cook with ground turkey, tomatoes, black beans, and whatever other veggies you want.

Goat cheese pizza: once you have pizza dough (we use store-bought or the recipe on the 00 flour bag), cover it with either tomato sauce OR sliced tomatoes drizzled with olive oil. Add layer of goat cheese. Round log slices will crack nicely; crumbles may crisp a little. Add oregano and basil if desired and cook (about As High As The Oven Can Go for 8 minutes, but depends on pizza size). I also like tomatoes, mushrooms, and spinach on pizza, but I feel that most people don’t know how good goat cheese pizza can be and should know about it. If you like caramelized onions, you should put them on with the goat cheese. I don’t like them but I can still acknowledge they pair really well.

Mashed potatoes—good as a depression meal if you just need to ensure you have enough calories to function. Takes a while but you can drag your feet and lie on the couch while it cooks. Wash and cut a bunch of potatoes into pieces. The more pieces you have the less water you need to use, which is nice because I want the water but don’t want it too soupy, but it’s not that important. You can also peel them; I just don’t because I like the skins. Put them in a pot and pour in enough water to cover them, add pinch of salt if desired. Boil until you can stick a fork in with minimal effort. Drain off water until you have less. I’m sorry, I haven’t figured out the best amount yet. Mash potatoes with a fork or potato masher. Season with salt, pepper, and sour cream until it tastes good to you. You need to be boiling it during this so the excess water will evaporate (but leave you the dissolved potato nutrients). Bonus points for garlic and for parsley garnish! I saw the water-saving method here on tumblr before I had an account; if you know who might have recommended that, please let me know.

hallo. in the spirit of my sandwich post of yore i am asking you: what is your favorite and-or most reliable dinner to make and eat? this month i would like to learn at least one new recipe

bonus points awarded for good leftovers

if it's a depression meal that's understandable but not very helpful for my selfish dream of not eating depression meals

bonus points also awarded for a vegetable such as the noble brogoly 🥦

[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

[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.

[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**

[freecrochetpatternsworld]

GARLIC BUTTER STEAK AND POTATOES SKILLET😍

[mourning-again-in-america]

mb I should write up "cooking for idiots" smtime

[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.

[gemaesteria]

Podfic: COLD READ of Life Is (Not) A Hallmark Movie [SVSSS]

🎧Listen here 🎧

- Ongoing; Chapter 3/30 posted - last updated: 2/18/24

*I will update the chapter count as I continue to post.

Rated T for teen audiences and up!

🍪🍚🥘🍚🍪🍚🥘🍪🍚🥘🍪🍚🥘

Summary:

Shen Yuan isn't lonely. He's just overseas in a new city, trying to muddle his way through a business degree, and dealing with the side effects of his stupid intestines trying to kill him. So, maybe he sometimes watches ASMR to cope with his too-quiet apartment. Maybe he has a little bit of a parasocial-relationship-thing going on with one particular cooking ASMR channel. It's 2016, who doesn't? The point is, he's content with his quiet life.

And then Shang Qinghua strong-arms him into watching one Hallmark Christmas movie, and it all goes to hell.

Or: Shen Yuan is a Hallmark movie protagonist, Luo Binghe is a Lifetime movie protagonist, and somehow they make it work.

Original Art and fic by @mellicindi. ⤵️

[tracingpatternswrites]

Rekindle | Wolfstar | HP Recipe Rec Fest

I am so excited to share my entry for the @hprecipe-recfest. This is the first fest I've ever co-hosted and it's been so much fun so far, and I'm looking forward to see even more entries coming up.

For now, however, please enjoy my little fic which features a personal HC of mine: that Remus fled the UK and travelled around the world while Sirius was in Azkaban and spent som time in Sweden (where he apparently learned to cook some Swedish food).

Title: Rekindle Pairing: Wolfstar Rating: T WC: 6k Summary: Things are tense between Sirius and Remus when they're pushed together in the derelict cottage that Remus calls home, waiting for Dumbledore's orders. So much is left unsaid, so many questions need answers.

Remus shares a small part of himself and opens a door to what he was doing during the years that Sirius spent locked up in Azkaban.

Read the whole thing on AO3.

Or a snippet below the cut:

Sirius wakes with a jolt, which is weird because he barely sleeps these days. He doesn’t remember falling asleep, but that’s not unusual. It isn’t so much sleeping these days, as his body simply giving up, passing out when he couldn’t hold out any longer. Usually it happens when he’s curled up as Padfoot, the dog’s mind quieter than his own. He has spent so much time as Padfoot over the last few years that he feels more comfortable in the dog’s fur than his own skin.  

He had transformed back into his human form in his sleep, something that had happened increasingly more often in the past week. Sirius doesn’t know why, just yet another thing he can no longer control. He’s getting used to that feeling. Usually the nightmares wake him up, but not this time. He doesn’t know what did, the cottage seems to be quiet around him.

He had shown up on Remus’ doorstep a few days earlier, after he had followed Dumbledore’s orders to contact the old crowd to tell them about what Harry had seen. Remus had been surprised to see him, and Sirius still doesn’t know if it was for old friendship’s sake or just pity that made the other man open up his home.

Sirius looks around the sparse bedroom, the flimsy curtain that does little to keep out the sunlight. He keeps it closed at all times, but the room is still too bright, the sun is giving him a headache after the cold darkness of Azkaban. He mumbles a spell under his breath and he feels the magic coil inside of him, but the curtain barely moves.

There is a flare of something in his chest, anger or shame or frustration, he doesn’t know for sure. He used to be able to do wandless magic at the drop of a hat. Magic used to flow through him, pour out of him with no effort. Generations of powerful pureblood magic that responded to his every whim but now… now doing wandless magic is like pulling teeth. He needs his wand for the simplest spells, like a meek Muggle-born first-year who had never experienced true magic until they set foot inside Hogwarts.

He reaches for the wand on the bedside table, twirling it between his fingers before pointing it towards the window. He mumbles the incantation again and this time he feels it, the little tug of magic in his gut, the warmth at his fingertips as it flows through the wand. This time the curtain transforms into a heavier fabric, thicker, enough to block out some of the offending sunlight and he breathes a sigh of relief.

He had offered to stay on the sofa in the small living room downstairs since he didn’t sleep very well anyway, but Remus wouldn’t have it. Instead, he’d given up the cottage’s only bedroom for Sirius and taken the sofa for himself. It makes Sirius feel uncomfortable, knowing that he’s hogging the bed and the bedroom, especially as they are closing in on the full moon.

He will have to talk to Remus about it, he knows he can’t put it off for much longer. He drags himself out of bed, stretching before he starts to rummage around for something to wear. Not that he has a lot, only what Remus had loaned him when he had first shown up. 

Sirius had first insisted that he wouldn’t be able to wear it, he had always been broader and taller than Remus, but the other man had looked at him quietly and left the clothes on the bed for when Sirius was done with his shower.

Remus had been right, of course, that annoying habit of his hadn’t changed over the twelve years that Sirius had been away. Where Remus’ jumpers have always stretched tight over Sirius’ broad chest, they now hang loosely over his shoulders. He pulls the strings in Remus’ sweats tight so that they won’t fall down over his hips when he shuffles around the house.

He is grateful now that Remus doesn’t keep a lot of mirrors around. He would have covered them up if there were any in the bedroom, but luckily there aren’t. Sirius isn’t strong enough to face his own reflection more than absolutely necessary, it’s nothing but a painful reminder of the shadow of his former self that twelve years in Azkaban has reduced him into.

He can hear Remus move around downstairs and he knows he can’t hide away in the bedroom forever. He takes a deep breath as he stuffs his wand into his pocket, pushing the door open into the small hallway. He smells it almost immediately, Remus is cooking, and Sirius’ belly does a little rumble at the thought of food.

He slowly makes his way down the creaking stairs, stopping in the doorway leading into the kitchen. Remus is standing by the counter, his back against Sirius. He is slightly hunched over, the kitchen counter too low for him but for some reason, he hasn’t used magic to adjust it. It’s typical Remus, sometimes Sirius thinks he forgets he’s a wizard altogether.

There’s low music playing in the background, no doubt from their old record player that Remus had somehow managed to hold on to over the years. Most of the records were long gone, but Remus had told him that he had started to re-build his library. Sirius recognises the song that’s playing, but he can’t recall the name of the song or the band.

He's forgotten a lot of things, and the longer he spends outside in the real world, the more he realises it. It’s in the small things, an off-hand comment from Remus about something that happened when they were at school, a conversation they once had, something that Sirius had once claimed that he enjoyed doing or eating or drinking.

Sirius has forgotten most of it. He knows Remus can tell, even though the other man doesn’t comment on it. Sirius doesn’t want to talk about it either, there’s nothing to say about it anyway. Azkaban took a lot from him, the memories are only a small part of it all.

“Fucking hell– shit!”

The loud clatter and Remus’ voice are enough to yank Sirius out of his head, and he flinches at the sudden loud noise. The muscles in his back lock up, his heart makes a somersault in his chest, his pulse spiking as his first instinct is to transform into Padfoot. He can practically feel the ripple of the dog through him, but he manages to stop himself last second. He stares at Remus, eyes wide as he clings to his self-control.

“Shit,” Remus says again, and he looks a little frazzled as he bends down to pick up the pan he had dropped, setting it carefully on the kitchen counter. “I’m sorry, I’m really sorry. I didn’t mean to startle you, I just didn’t see you standing there and then I turned around and– fuck. Are you alright?”

It takes a moment before Sirius can get his body to unlock, and he can see Remus’ worried gaze sweep over him. Some of the tension melts away at Sirius’ jerky half-nod though, and he manages a smile so weak that it barely reaches his eyes. Sirius feels his muscles relax though, and it’s not until then he realises he’s holding on to the doorframe tightly.

“Did you sleep okay?” Remus asks, which is ridiculous because they both know the answer to that already so Sirius doesn’t bother replying. It doesn’t seem as if Remus expects him to either, as he barely waits for Sirius to speak before he continues. “Want a cuppa?”

This doesn’t seem to require any sort of reply either, as Remus is already waving his wand towards the kettle which starts boiling immediately. Remus gestures towards the table by the window, and Sirius slowly lets go of the doorframe to straighten himself up.

He walks over to the table before sinking down on one of the rickety chairs, catching the cup of steaming hot tea that Remus sends floating in his direction with another flick of his wand. It’s strong and sweet, the way Sirius has always loved it. Remus always made the best tea; Sirius remembers that much.

“Thank you,” Sirius rasps, and then he clears his throat as Remus turns around to look at him. “For the tea, I mean.”

“You’re welcome,” Remus says, a slow smile spreading over his face and it lights up something behind his eyes.

Sirius feels his belly do a little swoop, like a faint pull of something long forgotten deep inside of him, but then Remus turns away again to return to what he’s doing. He’s working with his hands, Sirius can see, and he has realised over the past couple of days that Remus does that a lot.

Sirius doesn’t know if it’s because he learned to cook from his Muggle mother, or if Remus’ reluctance to use magic is something he picked up during the war. Sirius doesn’t remember, and that realisation settles heavily in his chest. He wants to ask, but he doesn’t want to admit that he doesn’t know the answer.

He watches as Remus puts a cabbage head into a pot of boiling water before checking on the other pot and humming to himself. He turns the oven on with a tap of his wand before summing an empty bowl, getting to work mixing something that looks like minced meat with spices.

Sirius doesn’t know a lot about cooking, he had never mastered it himself and during his childhood all cooking had been done by their wretched house-elf. Right now, he almost wishes he did know how to cook though; it looks relaxing, working with your hands like that. Sirius takes another sip from his tea. When Remus adds milk, cream, and boiled rice straight from the pot to the minced meat, however, he feels like he needs to ask.

“What… are you making?”

Continue on AO3.

[hprecipe-recfest]

🌯HP Recipe Book🍰

Our recipes are here! Thank you to all the excellent chefs and authors who have contributed to the cook book. We had such a blast running this fest and reading everyone's fics and recipes.

Angel Food Cake | @elisedonut Dennis Creevy/Percy Weasley

Australian Pavlova | @regretful-prince Dramione

Banana Bread | @doingthechachaslide Lee Jordan/ Ginny Weasley

Chicken Tikka Masala | @nena-96 Romione

Creamy Lemon and Basil Pasta | @my-patronus-is-a-champagne-glass Romione

Dark Chocolate Batter Cake | @mundrakan Marauders Gen Fic

Elderflower scones | @squintclover Drarry

Guyanese Pepperpot | @effiepotterisamilf Jegulus

Honey Cake | @blackberry-sunset Minerva Mcgonagall/ Poppy Pomfrey

Kåldolmar | @tracingpatternswrites Wolfstar

Poke the Devil Cake | @heartofspells Wolfstar

Tartiflette | @tricksterdraws Prongsfoot

Uncle Swoops' Lemon Drizzle Cake | @swoopswrites Wolfstar

We would love to know if you try any of the recipes - remember to tag the chef too!

We would also like to say a huge thank you to everyone who has taken part! It's been really fun to read all your recipes and fics.

♥️HP Executive Chefs

[despazito]

Relative shot a moose now we got several pounds of meat in the freezer 👀