The Unofficial Harry Potter Cookbook Read Online Free PDF

minutes, until the chicken is tender. Remove the chicken from the pot. Discard the skin and bones, cut the chicken into bite-size pieces, and return it to the pot. Using a wide spoon such as a serving spoon, skim the fat off the surface. Stir in the rice.
To serve, sprinkle a small handful of coconut, if using, over each bowl.
    Serves 6
Four Scrumptious Cakes
    Ah, sweet revenge! The summer that Uncle Vernon and Aunt Petunia put Dudley on a strict diet, Harry revels in his knowledge of the good food hidden upstairs in his room while Dudley starves in the kitchen. When Harry informs his friends of the severe diet imposed on the whole family, they loyally send him fabulous birthday cakes. The following four cakes are an imagining of what Ron, Hermione, Hagrid, and Sirius sent to Harry (see Harry Potter and the Goblet of Fire , Chapter 3).
    This is the simplest of cakes, yet elegant and delicious. It's called Victoria Sponge because the famous queen of that name used to have a slice with her tea. The name “sponge” is misleading because it's actually a dense, rich cake, not an airy, fluffy sponge.
Victoria Sponge Sandwich Cake (from Ron)
    1½ cups all-purpose flour
    1 teaspoon baking powder
    ¼ teaspoon salt
    1½ sticks (12 tablespoons) butter, at room temperature
    1 cup granulated sugar
    3 large eggs, at room temperature
    ½ cup raspberry jam
    Confectioners' sugar, for dusting
    Whipped cream, for serving, optional
Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper. Whisk together the flour, baking powder, and salt in a mixing bowl and set aside.
Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes. Add the eggs one a time, beating after each until incorporated and scraping down the sides as needed. Add the flour mixture and mix on the slowest speed until combined. Finish by scraping down and folding the batter together with a rubber spatula.
Divide the batter evenly between the two pans and bake for about 20 minutes until the cakes are golden brown around the edges — the tops of the cakes will be pale — and the cakes feel soft but set when touched lightly in the center or a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack and cool completely.
To assemble the cake, place one cake on a cardboard round top-side down and spread with the raspberry jam all the way to the edges. Top with the second cake, top-side up, and dust generously with confectioners' sugar. Serve with whipped cream and have it with tea.
    Serves 8
    A lot of delicious foods were created by accident, and this might be one of them. According to legend, the cook of the White Horse Inn in Bakewell (a town in Derbyshire, in the center of England) was asked by the landlady to make a strawberry tart. The cook forgot to mix the jam into the almond custard and tried to cover it up by spreading the jam on the tart shell, creating a whole new dessert. This popular cake imitates the flavors of the famous Bakewell Tart.
Cherry Bakewell Cake (from Hermione)
    Almond Cake
    1½ cups all-purpose flour
    ½ cup finely ground almonds
    1 teaspoon baking powder
    ¼ teaspoon salt
    1½ sticks (12 tablespoons) butter, at room temperature
    1 cup granulated sugar
    3 large eggs, at room temperature
    1 teaspoon almond extract
    ½ cup whole milk, at room temperature
    Butter Frosting
    2 sticks (16 tablespoons) butter, at room temperature
    2 cups confectioners' sugar
    1 teaspoon pure vanilla extract
    2 tablespoons whole milk
    To Finish the Cake
    ½ cup cherry preserves
    Maraschino cherries, for decorating
    Toasted sliced almonds, for decorating
Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper. Whisk together the flour, ground almonds, baking powder, and salt in a mixing bowl and set aside.
Using an electric