Harry Potter Cookbook: Simple, Nutritious and Delicious Harry Potter Inspired Recipes in One Cookbook by Haylee Hall

Author:Haylee Hall [Hall, Haylee]
Language: eng
Format: epub
Published: 2019-12-10T23:00:00+00:00

Directions

Heat the oven up to 375°F.

Add a liberal shake of salt and pepper to the beef and put aside.

Melt the butter under medium heat in earthenware and put aside.

Stir in the onions, garlic, and a touch of salt, and cook until delicate and brown. Mix in the carrots, celery, mushrooms, flour, and another touch of salt and cook until the point that they are relaxed and the mushroom shrinks. Pour the vegetables into a large mixing bowl and set aside. Roast the beef and transfer to the bowl of vegetables.

Pour in about a large portion of the lager into the earthenware, scraping consistently any bits with a flat spoon.

Turn the vegetables and hamburger once again into the earthenware and include the spring will and enough lager to cover the meat and vegetables. Place in the stove and let cook, covered, for seventy minutes.

Remove from the oven and stir. Return to the oven and cook for half an hour (make sure you cook uncovered until the liquid has reduced to a bit). Squeeze half of the cheddar in; add some of the seasonings, vinegar and salt for flavor.

Serve the stew and sprinkle with the left over cheddar

Roll out pie mixture rounds until 1/8-inch thick; isolate each round into quarters, and top ramekins with a bit of pie batter. Trim excess pastry, leaving an inch edge around, and tuck the remaining in, crease with a fork, make some holes in the middles.

Whisk the egg and a tablespoon of water together in a little mixing dish. Brush the pie mixture with the egg wash. Set the ramekins on a baking pan, and heat for around thirty minutes, or until the point that it's cooked up.

Serve warm

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