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Klikli Stormcrow, the Venerable Council of Seers

Recipes for Wizard's Table
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Recipes for Wizard's Table
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These are real life recipes. The reason why I am putting them here is because I tend to lose my recipe scrap papers and because I think it is appropriate for wizards to have a few recipes up their sleeve.

Summer Fruits Cake

All you need for this cake is a cup of whipping cream, two handfulls of summer berries (various!), 5 eggs, a cup of sugar and a cup of flour, and some strawberry (or other) jam and rum.

Separate egg whites from yolks, and whisk them in separate bowls. Add 3/4 of sugar to egg whites, and the rest to egg yolks, and whisk until frothy, then blend together. Add a cup of flour and a pinch of baking powder. I also add Vanilla essense or Rose Water for flavour (since I usually use very cheap flour! naughty me). Pour the mixture into the baking tin and bake at 200C for 30-40 mins.

Whip the whipping cream in the meantime and wash your berries. When the cake is ready, let it cool, and then carefully slice in the middle into two separate parts. Here is time for rum! Spoon over both halves as much as you like, cover with jam, put some cream and berries, and sandwich together. More cream on top and a sprinkle of berries. Enjoy!

summercake2.jpg

summercake.jpg

Cabbage Charlotte

This is something which is time consuming, so dont bother to try it for everyday cuisine.

140 g green or savoy cabbage
30 g butter
1 medium onion, chopped
550 g potatoes, peeled and quartered
1 large egg, beaten
2 tbsp milk if needed
spices, salt, pepper to taste

Basically, get a dish which vaguely reminds a charlotte (I used my mixing bowl), butter it slightly and line up with greaseproof paper, and butter the paper too. In the meantime, bring a pan of water to the boil, and boil 4-5-6 big cabbage leaves there until softened. Drain and dry them on kitchen paper.

Cook the chopped onion and the rest of the cabbage (chopped) in a heavy frying pan, and boil potatoes. Mash potatoes and mix together with cabbage and onions, season, beat an egg into it, maybe some milk. Line up the charlotte with cabbage leaves, and spoon the mixture inside. Cover with the remaining leaves, and wrap tightly in foil. Put the mould into a shallow roasting tin with boiling water, and the whole thing into the oven preheated to 190C for 40 mins. Be careful when removing cabbage charlotte from mould, as it's very easy to burn yourself! Enjoy!

here are the pics, though with a hindsight, I think you can add some roasted bacon or bits of fried chicken into the mixture.

cabbage3.jpg

cabbage1.jpg

cabbage2.jpg

A slice of charlotte with a piece of succulent chicken marinated in Oxford sauce :p

Maggot Cake

Well, obviously not with real maggots, but with slices of nectarines. But when I showed the pics to my friend, he said it looks like cake with maggots, and with Helloween coming and all, might as well be maggot cake!
This cake is really easy to bake, and the tribute for its recipe goes to my mum:

150 g margarine
150 g sugar
3 eggs
pinch of baking powder
1.5 cups flour

Mix all ingredients, slice nectarines and arrange on the top of the cake in the baking form. Preheat the oven to 200C and bake for 40-45 mins. I cheat a lot with this recipe, and often put jams (as with apricot jam this time) on top. It's delicious with any fruits on top, and I sometimes blend apple slices and put the puree on the cake.

cake1.jpg

cake2.jpg

**Bailey's Ice-cream**

I have ice-maker, and I never tried making ice without one, so I have no advice if you want to make this ice-cream without ice-maker.

Ingredients:
1/2 pint (237ml) double cream
1/4 pint (115 ml) whole milk (the more fat content the better)
8 tablespoons of caster sugar
1/8 pint (60 ml) Bailey's
pinch of salt

Whisk all ingredients together until sugar has completely dissolved. You need one pinch of salt to bring out the sweetness (applies virtually to all ice-cream recipes). Then freeze in your ice-maker according to manufacturer's instructions.

Word of warning though. Because of alchohol content, it might take more time to freeze this ice-cream than normally. Also, be very precise when measuring Baileys :p