The Unofficial Harry Potter Cookbook

The Unofficial Harry Potter Cookbook Read Online Free PDF Page A

Book: The Unofficial Harry Potter Cookbook Read Online Free PDF
Author: Dinah Bucholz
Tags: epub, ebook
roll out the dough to an 11-inch circle. Fold the dough into quarters and brush off the excess flour after each fold. Unfold the dough into the pie pan, fitting it in carefully without pulling or stretching. Trim the dough, leaving 1 inch of overhang; fold the overhang under and crimp the edges, either by pressing down with the tines of a fork or by pinching with your fingers. Prick the bottom and sides with a fork. Place the crust in the freezer for about 30 minutes. While the crust is freezing, preheat the oven to 425°F.
Spread a sheet of aluminum foil inside the frozen pie crust; press the foil into the edges and be sure to cover the rim. Fill the crust with pie weights or beans and bake until the crust is dry and set, 15 to 20 minutes. Reduce the temperature to 350°F, remove the foil, and continue to bake until the crust is golden brown, about 8 more minutes. Remove from the oven and set aside.
For the filling, combine the sugar, cornstarch, and water in a small heavy-bottomed saucepan and stir until the cornstarch is dissolved. Cook over low heat, stirring constantly, until the mixture thickens. Whisk in the yolks and continue cooking and stirring until the mixture is thick and bubbling. Remove from the heat and add the lemon juice, lemon zest, and butter. Stir gently until fully incorporated.
For the meringue, beat the egg whites, cream of tartar, salt, and vanilla until soft mounds form. Add the sugar gradually while beating on medium speed. Increase speed to medium-high and beat until the egg whites are stiff and glossy but not dry.
To assemble and bake the pie, preheat the oven to 350°F. Pour the filling into the crust. Spread the meringue over the filling, taking care to seal the edges to prevent the meringue from shrinking. Make peaks and swirls in the meringue with the back of a spoon or fork.
Bake the pie until the meringue browns, about 15 minutes. Cool the pie before serving. Serve cold or at room temperature.
    Serves 8
    Save your baking of lemon meringue pie for dry weather. Humidity can cause your lovely meringue to weep, which means you'll find beads of caramel-colored moisture gathering atop your snowy mound.
    For perfectly beaten egg whites, make sure the beaters and the bowl are squeaky clean and grease free; a tiny amount of grease can cause the whites not to beat properly. A tiny amount of yolk won't affect the outcome. Add the sugar slowly only when soft mounds begin to form.
Warm and Hearty Mulligatawny Soup
    The last day of Aunt Marge's visit, Aunt Petunia serves soup, which Harry manages to get through uneventfully before finally losing it and blowing up Aunt Marge (see Harry Potter and the Prisoner of Azkaban , Chapter 2).
    Only the British can take some Indian words and make it sound like a place in Ireland. Mulligatawny is actually a combination of two Tamil words (Tamil is one of many Indian languages) that means “pepper” and “water.” British officers during colonial times fell in love with this dish and brought it back to England from India.
    2 tablespoons vegetable oil
    4 bone-in, skin-on chicken thighs, rinsed and patted dry
    1 onion, finely chopped
    2 carrots, sliced
    2 celery ribs, finely chopped
    6 cups water
    1 tart apple, such as Granny Smith, peeled, cored, and diced
    1 tablespoon curry
    1 tablespoon salt
    ½ teaspoon freshly ground black pepper
    2 cups cooked long grain white rice (½ cup dry rice will yield about 2 cups cooked)
    Shredded sweetened coconut, optional, for serving
Heat the oil in a Dutch oven or wide pot. Sear the chicken over high heat on both sides until golden and crispy, about 4 minutes per side. Remove chicken from the pot and set aside.
Pour off the fat, leaving about 2 tablespoons in the pot. Add the onions, carrots, and celery, stirring and scraping over medium heat until the onions are softened, 3 to 5 minutes. Add the water, apple, curry, salt, and pepper.
Add the chicken back to the pot. Bring to a boil, then reduce the heat and simmer for 30 to 45
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