The Harry Potter Diet Cookbook

The reader of this book will have a special wand to enter the “Curye” world. The curye
will depend on a spell of divination, some potions of transfiguration elements and of
course “herbology”. As per the Gamp’s Law of Elemental Transfiguration, no good food
can certainly be created from nothing, but this book can do wonders. These pages will
lead you towards the paths of tasty treats, delicious fare, jaw dropping elixirs, and
earthly ingredients transforming into catchy masterpieces.
The foods mentioned in the Harry Potter series are known to the British Isles only. This
cookbook will introduce you to the culinary world of the Harry Potter Series. This book
will provide you an insight into not only the recipes, and their direction but the history
and fascinating backgrounds. This cookbook will introduce you to the cuisines of Ireland
and the Great Britain. It will change your approach towards your food, once you know
the background of the recipes, you will live them. It is important to know that your
cleverness might match Hermione, but if you keep on blindly following this book,
success is not guaranteed unless you think wisely. You might not follow the direction
thoroughly, or you might not a have a better recipe, yet we bet you won’t be wanting the
Half Blood Prince over your shoulder telling you, he can do better. These recipes here in
this book are thoroughly selected and keenly put together to take you deep down into
another mysterious yet beautiful dimension of the Harry Potter Series.
Tips & Tricks for the Harry Potter Diet
Here are some magical tips and hints for you to master the Harry Potter Diet. They are
as follows:
 Clean the work surface before starting.
 Prepare all the utensils and ingredients thoroughly as per the recipe’s
requirement.
 Be patient, you will master the art of cooking with the Harry Potter Diet soon, so
don’t give up that easy.
 Recipes involving boiling sugar and deep frying should require adults for
prepping.
 There are substitutes for almost every ingredient. So blend in the best of available
option and let the magic prevail. Like you can use canola oil instead of vegetable
oil, currants can be easily replaced with dried cranberries, and of course prefer
Dutch cocoa powder to natural cocoa powder for a better taste.
 Tempering egg yolk can be used in recipes like custards and ice creams. You can
make tempered egg yolks by to raise the temperature of the yolks gradually for
avoiding any curdling.
 Always keep milk, butter, and eggs at room temperature ranges i.e. 68°F to 72°F
for preparing cookies and cakes.
 The butter should always be soft for thorough creaming. While cold milk or eggs
will curdle the mixture if added to a thoroughly creamed mixture. You might still
 face a curdle mixture due to more amount of liquid. But, you need not to worry as
the flour when added, will make things normal again for you.
 Prefer using a flour & oil baking spray for flouring and greasing a pan. It is a
much better and faster method than first buttering the pan and then dusting the
flour thoroughly over it. Eventually, shaking off the extra flour. Also, use
parchment papers with you cakes so that the layers remain intact and in one
piece.
 Measuring your ingredients precisely is the key to a successful recipe. Always use
measuring cups for measuring your recipes. You will be requiring both liquid as
well as dry measuring cups to measure the ingredients involved. Moreover,
measuring spoons are also a must.
 In case you don’t have a food processor, you can still make the pie and tart dough
with your hands. You can easily rub the fat thoroughly in the flour with the help
of your fingers and do so unless the mixture looks like a coarse meal in yellow
color. Ensure that all the white powdery bits are incorporated profoundly and
then proceed ahead as per the instructions of the recipe.
 For perfectly toasting nuts, prefer spreading the nuts thoroughly on a baking
sheet or in one layer and then thoroughly toast them for 7 to 10 minutes
approximately at a temperature range of 350°F until they turn fragrant and
brown.
 Golden syrup and treacle are almost similar to molasses. You can easily find them
in super markets but they can be altered in the following manner, i.e., golden
syrup can be altered with pure purple maple syrup, dark or light corn syrup, and
light molasses. And for black treacle, prefer using blackstrap molasses or dark
molasses. It is important to note that you should use maple syrup with discretion
as it will give a certain unique taste to your food.
 Thoroughly note the temperature required for your recipes to avoid any
unwanted uncooked or overcooked food. If you use glass pans like Pyrex pans or
metal pans for baking cakes, be sure about the required temperature range of the
recipe. It is because these pans are known for retaining heat much longer than
other pans and remain hotter than usual. Any higher temperature range baking
will over bake your cake and make an unwanted situation.
 Start from an easy recipe and then go on increasing the difficulty of the recipe
gradually to have a better command over your culinary skills. Cooking require
patience and that’s why always go easy on yourself.
Conclusion
The Harry Potter Diet is comprised of various recipes and cuisines based in Ireland and
the Great Britain. They are thoroughly selected by a bunch of experts in accordance with
the foods mentioned in the Harry Potter Series to give you a real-time experience of how
Hogwarts serve its students. The recipes are thoroughly drafted and gives you all the
necessary instructions to master them. You also get the historical backgrounds of the
recipes to feel them fully and live the true experience of being a Harry Potter Series fan.
So the magic wand to the real magic world of food resides within this cookbook.