the Weasley Kitchen is a blend of Mellow and Bronze Autumn
with focalizers and accents from Metallic Autumn



4 cups of love           5 spoons of hope
2 cups of loyalty        2 spoons of tenderness
2 cups forgiveness     4 quarts of faith
1 cup of friendship      1 barrel of laughter

Take love and loyalty; mix it thoroughly with faith. Blend it with tenderness, kindness, and understanding. Add friendship and hope; sprinkle abundantly with laughter. Bake it with sunshine. Serve daily with generous helpings!
All people smile in the same language...

thanks to Gloria and Rich Conover


Autumn kitchens have the scent of fruit trees, fresh pine, mint and herbs just picked from the garden. Spicy and sturdy wood colours set a simple, hospitable tone of warmth and welcome. Molly Weasley produced by spell, shopping, or homemade creativity, her domestic kitchen wares.
The curtains, teapot warmers, placemats, and other objects proclaim their peculiarities as a vigorous antidote to the clinical perfections of the Muggle high tech world running four-four time like machines. The brilliant colours and joyous flourishes are expressions of the spirit of Nature and the outdoors, an international folk art trying to create a mood, not a museum.


EQUINOX BREAKFAST Champagne Poached Egg on Portobello with Smoked Salmon and Caviar

Quantity/Servings: 4


4 Portobello mushrooms (stems removed)
4 eggs
4 oz of smoked salmon
1 cup champagne
1 cup simple béchamel sauce (white sauce)
Fresh basil leaves and caviar for garnish


Clean Portobello cap and gently sauté in a little butter. Add 1/2 of the champagne to pan and cook 1 minute more. Remove mushroom from the pan. Poach eggs in pan juices with the rest of the champagne.

To assemble, place one Portobello on each plate. Cross two stripes of smoked salmon over the top with the ends extending over cap. Place egg in center and cover with a little béchamel sauce. Top with a little caviar and sprig of fresh basil.

Source Flery Manor

EQUINOX BRUNCH Maple Butternut Bisque

Quantity/Servings: 4


2 ounces butter
2 cups chopped onion
1-1/2 cups milk
3 cups chicken stock [if vegetarian, substitute with veggie stock]
3 pounds butternut squash, canned (fresh must be cooked then mashed or put through a food mill)
Dash of cayenne pepper
Salt to taste
3/4 cup heavy cream
1/3 cup maple syrup
Toasted almonds or pecans for garnish


Melt the butter and saute the onions until soft and translucent. Do not brown. Sprinkle flour over the onions and cook for 2 to 3 more minutes. Slowly add the milk and cook, stirring constantly. Add the chicken stock and squash. Mix well and bring to a boil. Lower the heat and simmer for 10 minutes, stirring often. Season with cayenne pepper and salt.

Add the cream and maple syrup. Blend well. Let simmer for a few minutes longer. Adjust taste if needed by adding more salt, cayenne, or syrup. Garnish with toasted nuts. Enjoy!

Source The Red Apple Inn - Glen, New Hampshire


Frog Lemonade

In honor of the renown muggle frog-mascot of New Orleans Times-Picayune fame.

The Weather Prophet was pictured on the daily weather report from 1894 to 1982. Mr. Weasley, indomitable collector of muggle tidbits that he is, uncovered a box of memorabilia from a musty muggle office full of news, gadgets and paraphernalia. One clipped article had an illustration of the Times-Picayune Weather Prophet and inspired this recipe for Frog Lemonade.


2 cups sugar
2 cups fresh lemon juice, approximately 6 to 8 lemons
1 and a half cups pineapple juice
2 quarts water
2 quarts seltzer water
3 dozen strawberries, sliced
1 pineapple, thinly sliced
1 lemon, thinly sliced
Sugar to taste
1 large ice chunk
Crushed ice, for serving

Place sugar, lemon juice, pineapple juice, water and seltzer water in a large punch bowl and stir. Add strawberry, pineapple and lemon slices. Sweeten to taste and add ice chunk to bowl. When ready to serve, fill glasses one quarter full with crushed ice and then fill with lemonade.
Makes about 20 servings

Note: For a grown-up version of this punch, replace the water and pineapple juice with a 750 milliliter bottle of champagne, a 750 milliliter bottle of slightly dry white wine and one half cup of curacao.


Asparagus - Cucumber Veggie Wrap


2 pound. Asparagus (stalks peeled, ends cut)
1 Medium cucumber, striped / seeded / julienned
1 Bunch chickory or other lettuce shredded
3 pcs. Stuffer or favorite mushroom thinly sliced
1-2 Medium Tomato (seeded & cubed – set aside)
4 ounces Clover or Alfalfa Sprouts
1/4 cup Ranch Dressing
4 - 6 Slices Bacon (cut fine and cooked crisp – oil removed)
6 - 8 Flour Tortilla or Burrito Wrappers
1 Stalk celery minced fine
2 Large Avocado (sliced to 16 equal pieces)
1/4 cup Extra-Light Olive Oil
1/4 cup Basil (minced fine)

Dressing: Mix Ranch Dressing celery and bacon together then set aside.
Veggies: Toss all ingredients with dressing in large bowl except for tomato, asparagus and avocado. Combine olive oil and basil with tomato.

Wraps: Evenly divide asparagus on to all of the wraps with the tips extending out on both ends. Top with equal portions of veggie mixture. Complete this step with 2 to 3 slices of avocado across top of mixture. Roll wrap so end is on bottom. Slice in center and lean one piece over the other. Evenly drizzle the tomato mixture over the top of wraps. Serve immediately.

Serves: 8 (Alternate ingredients may be substituted: Fresh Spinach and Mushrooms, Black Olives, Feta with red sauce to top!)

Created for Governor Linda Lingle State of Hawaii by Chef Alan Awana


Hummer Submarine

Layered on French Rolls

Basic hummus, first layer
Lettuce, shredded, thin
Cucumber slices – 3 per sub
Tomato slices, 3 on top cucumber
Chopped olives
Bermuda onions, thin rings, quartered, top layer

Directions for Hummus Spread

Blender ingredients
flat leaf parsley, chopped fine
2 15-oz chick peas, rinsed
½ C Tahini
1 Tbs fresh lemon juice
red pepper [seeded, cut] or tsp pepper flakes
1 clove garlic, finely chopped
sea salt & pepper
extra virgin olive oil, drizzle
Greek yoghurt to taste

spices add 1/3 palm measure or 1 tsp of each:
oregano, leaves chopped, coriander, sweek paprika, cumin, ground

optional: ¼ C pistachios, toasted and chopped

Blend and slather healthy layer on each French Roll, and add other ingredients

source: Rachael Ray tv show

Barbara Eden’s Crab-Stuffed Mushrooms

Quantity/Servings: 24


24 large mushrooms
2 1/2 teaspoons olive oil
4 tablespoons grated Romano cheese
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
8 ounces cream cheese, softened
1 1/2 tablespoons bread crumbs
4 ounces crabmeat, rinsed and tossed with 1 tablespoon fresh lemon juice
Juice of 1/2 lemon
1 1/2 teaspoons cognac
1 teaspoon Dijon mustard

Remove mushroom stems. Combine 2 tablespoons of the Romano cheese with remaining ingredients in a bowl; beat with mixer for 5 minutes. Fill mushrooms with a 1/2 inch crown left on top.
Lightly butter a large baking sheet and arrange stuffed mushrooms with a space between. Bake 10 minutes.

Remove mushrooms from oven; sprinkle with remaining 2 tablespoons Romano cheese. Heat broiler.
Place mushrooms under broiler until cheese melts and is golden.




Hogwarts Feast
Innholders' Company
Patty of Chicken, Black Mushrooms and Grapes
Trump IX Food for Thought


Ice Cream Topping

Strawberry Sauce

20 ounces strawberries
1/2 cup sugar
1 teaspoon vanilla

Combine all the ingredients in a medium saucepan. Bring to a boil over high heat stirring occasionally. Reduce the heat and let the sauce simmer for 5 minutes. Transfer the mixture to the food processor and purée. Strain the sauce before transferring to a jar.

Blueberry Sauce

1 pound blueberries
1/2 cup sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
1 teaspoon lemon zest

Combine all the ingredients in a medium saucepan. Stir over medium heat until the cornstarch dissolves. Boil until the mixture thickened stirring occasionally. Cover and refrigerate.

Cherry and Brandy Sauce

1 cup dried cherries
1/4 cup sugar
1 1/2 cups water
1 1/4 teaspoons cornstarch
1 tablespoon cold water
3 tablespoons brandy

In a saucepan combine the cherries, the sugar and 1 1/2 cups water and simmer the mixture for 10 minutes or until the liquid is reduced to 1 cup. Mix the cornstarch with 1 tablespoon of water and add it to the cherry mixture, and simmer the mixture, stirring, for 2 minutes. Add the brandy and stir it in.

Raspberry Sauce

2 pints Fresh Raspberries - (okay, frozen if you must!)
1/2 cup Water
1/2 cup Granulated Sugar
2 Tbs. Cornstarch
1 tsp. Fresh Lemon Juice
1 Cinnamon Stick - (optional)

Mash the raspberries in a glass bowl and press them through a sieve or strainer to remove the seeds. Place the raspberry puree in a saucepan and add the water, sugar, cornstarch, and lemon juice. Stir until the fruit mixture is smooth. Add a cinnamon stick, if desired. Cover and cook over medium heat, stirring frequently, until thick. This should make about 3 cups of sauce. Once again, refrigerate and store in a glass container, but serve at room temperature.

Baked Apples Specialty Recipe


4 Granny Smith apples
2 Tablespoons sugar
4 tsp margarine or butter
1/3 cup brown sugar, firmly packed
1 Tablespoon flour
1/2 teaspoon cinnamon
1 Tablespoon water
1/4 cup raisins


Preheat over 350
Take a small rectangular Pyrex dish and lightly grease the bottom with a little margarine or butter. Core apples all the way through and peel away the skin from around the top of the apple. Slice away a small piece from the bottom of the apple so it will stand up straight in the dish. Place the apples in the dish. Mix together the sugar and butter with the raisins and place in the cored out cavity of each apple. Place in the oven and bake for approximately 20 minutes. Meanwhile, in a small bowl, combine the brown sugar, flour and cinnamon, along with the water. Spoon over the baking apples and continue to bake for another 10 minutes. Serve either warm or cool.
taken from Congress Cooks

Fresh Strawberry Bread

2 cups (500 ml) fresh strawberries, washed and hulled
1+3/4 cups (430 ml) bread or all purpose flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
1/4 tsp (1 ml) baking powder
3/4 cup (180 ml) sugar
1/3 cup (80 ml) butter or other shortening
2 eggs
1/3 cup (80 ml) water
1/2 cup (125 ml) chopped walnuts
Cream cheese, softened (optional)
Ground cinnamon (optional)

Crush enough of the strawberries to fill 1 cup (250 ml). Pour into a small saucepan and heat over a medium flame. Bring to a boil and cook for 1 minute, stirring constantly, then remove from the heat and allow to cool. Slice the remaining strawberries and chill.

In a medium bowl combine the flour, baking soda, salt, and baking powder. In a large mixing bowl beat the sugar and butter together and then add the eggs and water, mixing until light and fluffy. Add the flour mixture to the butter mixture, mixing well to blend. Stir in the crushed strawberries and walnuts. Spoon the mixture into a greased 8x4x4 inch (approx. 20x10x10 cm) loaf pan. Bake in a preheated 350F (180C) oven for 1 hour, or until a toothpick inserted in the center comes out clean. When the loaf has cooled in the pan for 10 minutes, turn onto a rack to cool. Cut into slices, spread with softened cream cheese, add a light dusting of cinnamon, and top with the reserved chilled strawberries.
Makes one loaf.


Strawberry Cake

Heat oven to 350 degrees F.

1 (18.25 ounce) box yellow or white cake mix
1 small box strawberry gelatin
3/4 cup vegetable oil
1 cup chopped nuts (optional)
4 extra large eggs
2 tablespoons flour
1 (10 ounce) package frozen sliced strawberries, thawed,
or 1 pint fresh berries sprinkled with 1/2 cup sugar
1/2 pint heavy cream, whipped

Grease a 10-inch angel food or Bundt pan.
Combine cake mix, gelatin, oil, nuts, eggs, flour and strawberries in large bowl. Beat on medium-high speed for 3 minutes or until well blended. Pour batter into pan and bake for 55 to 65 minutes or until tester comes out clean. Cool 10 minutes on rack.
Turn out and cool completely. Serve plain or with lightly sweetened whipped cream.

This recipe is a favorite of First Lady Rosalyn Carter.



Colour Us Cornucocpia Inn
Kreacher's Treacle Tarts
Spring - Summer Specials


Strawberry Banana Smoothie

Quantity/Servings: 4 cups


1 lb strawberries, (about 1 qt.), trimmed and halved
1 ripe banana, cut into pieces
1 cup ice cubes
1/2 cup vanilla yoghurt
1/2 cup orange juice
2 Tablespoons sugar


Blend all ingredients in a blender until smooth.

Optional: 1/2 tsp rum or tripple sec [omit yoghurt]
Top with whipped cream and a whole strawberry


Sexy Strawberry Soup

Quantity/Servings: 6-8


1 1/2 cups strawberries, diced..............1/2 cup sugar
1 tbsp fresh squeezed lemon juice.......1 tbsp vanilla
2 tbsp grated lemon peel....................1 quart buttermilk
2 eggs beaten....................................1 cups strawberry ice cream


In a large bowl, sprinkle strawberries with sugar, lemon juice and lemon peel. Add eggs, vanilla and buttermilk. Pour mixture into the bowl of a 9-cup food processor. Add 1/2 cup ice cream and blend mixture until ice cream is blended into the soup and liquid has become frothy, approximately 1-2 minutes.
If you do not have a 9-cup processor, blend the soup in equal batches. Transfer soup into a large crystal pitcher, cover and chill for a minimum of 4 hours. Serve soup in Champagne glasses and garnish with remaining ice cream, mint and additional zest if desired.


Cook’s Treat: Midnight Snack

Apricots with Bleu de Bresse

Makes 30 samples

1/2 pound bleu de Bresse, at room temperature
15 fresh apricots, pitted and halved

Spread 1 teaspoon softened cheese on each apricot half. Serve at room temperature, or put under the broiler for 1 minute, just until the cheese begins to melt.

Variation: Use halves of small ripe peaches or seckel pears.
Dried apricots can also be prepared this way.

Cold Plum Soup


• 2 cans (15 ounces each) plums
• 1 cup water
• 1/2 cup sugar, divided
• 1 cinnamon stick (3 inches)
• 1/4 teaspoon white pepper
• Dash salt
• 1 tablespoon cornstarch
• 1/2 cup heavy whipping cream
• 1/2 cup dry red wine or grape juice
• 1 cup (8 ounces) sour cream
• 1/3 cup creme de cassis or cranberry-raspberry juice
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon peel
• Sour cream, optional


1. Drain plums, reserving juice. Pit plums; puree in a blender with juice. Transfer to a Dutch oven. Stir in the water, 1/4 cup sugar, cinnamon stick, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

2. In a small bowl, combine cornstarch and remaining sugar; stir in cream and wine or grape juice until smooth. Gradually add to plum mixture until blended. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring constantly. Remove from the heat; discard cinnamon stick. Stir in the sour cream, creme de cassis or cranberry-raspberry juice and lemon juice.

3. Strain half of the soup through a fine mesh strainer over a 1-1/2-qt. bowl. Repeat. Stir in lemon peel. Cover and refrigerate overnight. Garnish with sour cream if desired.Yield: 13 servings (2-1/2 quarts).

source: Taste of Home's Holiday & Celebrations Cookbook Annual 2007




Artichoke Hearts with Mushrooms, Balsamic Vinegar, and Parmesan Cheese

Chocolate Crêpes - Crêpes Suzette

Elegant Toast and Pear Pie

Food For Thought guideline IX

Sirius Black's Kitchen
12 Grimmauld Place, London




Cucumber, Hummus and Lemon
Tea Sandwiches

6 slices nutty oat bread, crusts removed
1/2 medium English cucumber (about 5 ounces)
2 teaspoons kosher salt
1 medium lemon
6 tablespoons hummus, prepared or homemade

Use a rolling pin to flatten each slice of bread.

Using a mandoline or a very sharp knife, slice cucumber into paper-thin rounds, about 1/16 inch thick. Place slices in a medium mixing bowl, and toss with salt. Place cucumber slices in a colander or sieve set over a mixing bowl; let drain for 15 to 20 minutes

Meanwhile, using a mandoline or a very sharp knife, slice lemon into paper-thin rounds, about 1/16 inch thick, removing any seeds as you go. Set slices aside.

Spread 1 tablespoon of the hummus evenly on one side of each slice of bread.

Lightly blot cucumber slices with paper towels to remove excess moisture. Shingle cucumber slices over hummus on 3 slices of bread—you should use roughly 10 to 12 slices on each sandwich. Top cucumbers with a layer of lemon slices (about 4 slices per sandwich).

Close sandwiches with remaining slices of bread. Trim the edges again. Cut each sandwich into 4 squares.




10 Forward Star Trek galley, Colour Us Inn, Indiana Jones Menu, Innholders' Company,
It's All In The Sauce, Jupiter Table, magic spice, Mercury Table, Oracle's Lab, shrmx, Star Inn -Star Wars, Tangerine, vittles

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