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CLOSEEverything We Ate Watching 19 Hours and 39 Minutes of Harry Potter
That’s right, 19 hours and 39 minutes. That’s how long it takes to watch all 8 of the Harry Potter movies back to back, and it wouldn’t be a marathon watching party without themed snacks. Not when it happens at Gousto, at least.
Leaky Cauldron Chocolate Molten Mug Cake
- Makes 1
- 5 – 10 minutes
Ingredients
- 50g dark chocolate
- 2 tbsp soften butter
- 1 egg
- 2 tbsp sugar
- 4 tbsp self raising flour
- 1 tsp vanilla extract
- Vanilla ice cream for serving
Step 1 Add your chocolate to your mug, melt in the microwave in short bursts being careful not to burn.
Step 2 Once fully melted, add your butter, vanilla & sugar. Mix well then follow with your egg & flour. Mix until fully incorporated and no patches of flour are left.
Step 3 Cook your cake in the microwave for 2-3 minutes until the top is firm but the centre is still molten. Top with a scoop of vanilla ice cream or home made ice cream
Hogsmeade’s Signature Pint of Butterbeer
- Makes 1
- 5 minutes
Ingredients
- 1 can of Cream soda
- 2 tbsp Butterscotch syrup
- 25ml Vodka or Spiced Rum (optional)
- Whipped cream
Step 1 Add your butterscotch syrup to a tall beer glass or stein along with your alcohol (if using).
Step 2 Add a couple of splashes of cream soda and either using a spoon or straw mix together with the syrup, once mixed fill the glass ? full with cream soda. Top with whipped cream & drizzle over the remaining syrup.
Honeyduke’s Pumpkin Pasties
- Makes 8
- 45 minutes
Ingredients
- 200g pre diced frozen butternut squash
- 1 red onion
- 1 garlic clove
- 1 vegetable stock cube
- 100g creme fraiche
- 50g baby leaf salad
- 30g feta cheese
- 320g roll of shortcrust pastry
- Egg or milk to glaze
Step 1 Preheat the oven to 200°C/ 180°C (fan). Peel and finely dice the red onions, and peel and finely chop (or grate) the garlic.
Step 2 Add the butternut squash pieces to a heatproof bowl. Cover the bowl with cling film and pierce a few holes in the top. Put the bowl in the microwave and cook for 5-6 min or until the squash pieces are fork tender.
Step 3 Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Once hot, add the diced onion with a pinch of salt and cook for 3-4 min or until beginning to soften. Add the chopped garlic and the softened butternut squash cubes and cook for 2 min or until fragrant.
Step 4 Spoon in the creme fraiche and crumble the stock cube into the pan and bring to the boil. Reduce the heat to medium-low and cook for 5-6 or until the sauce has thickened. Stir in the spinach and crumble in the feta. Gently mash it all together and season with a generous grind of black pepper – this is your pie filling
Step 5 Unroll your pastry, and cut 8 circles (you can use a large cookie cutter if you have one or cut around a small plate or dish). Roll out each pastry circle until slightly thinner and larger. Divide your pie filling between the pastry circles, placing it on one side. Then fold the pastry over in half, and crimp the edge with a fork. Slice the top of each three times, for ventilation, then place on a lined baking tray.
Step 6 Bake in the centre of the over for 22 minutes until golden brown. Allow to cool slightly before serving.
Serve with chips and salad for a full meal, check out the full recipe on our website.
Seeker’s Favourite Savoury Snitches
- Makes 12
- 1hr 45
Ingredients:
For the cheese crackers
- 50g cold unsalted butter
- 100g plain flour
- 150g mature cheddar cheese
- 1 egg yolk
For the cheese balls
- I shallot
- 2 stalks of celery
- 250g goats cheese
- 35g soft cheese
- 30 g cheddar
- Zest and juice half a lemon
- 15g mixed soft herbs
- 100g chopped almonds
Step 1 Preheat the oven to 180°C/ 160°C (fan). Then start with your cheese crackers. Use the tips of your fingers to rub the butter into the flour until it forms a fine breadcrumb texture. Grate the cheese over the bowl using the finest side on your box grater, and stir through. Add the egg yolk and knead together until it forms a crumbly dough. Wrap in clingfilm and refrigerate for 1 hour.
Step 2 For the cheese balls, finely dice the shallot and celery stalks and chop your herbs. Add to a bowl with the cheeses, lemon juice, lemon zest, and stir. Cover and refrigerate for 20 minutes.
Step 3 Tip the chopped almonds into a frying pan and cook over medium heat, shaking regularly until toasted – don’t take your eyes off them as they burn easily. Once toasted, pour over a chopping board and roughly chop until fine.
Step 4 Divide the cheese mixture into 12 and roll into balls. Toss in the chopped nuts and place on a board in the fridge until ready to serve.
Step 5 Roll out your refrigerated cheese cracker dough and cut out your snitch wings (want a quicker shape? Cut circles of dough and slice in half). Place on a lined baking tray and cook for an initial 10 minutes. Remove from the oven and flip each biscuit over and press down lightly, then return to the oven for an additional 5 minutes.
Step 6 Allow to cool, then using the end of a teaspoon make 2 dents in each cheeseball to fix a wing to each side. Serve straight away with any extra wings to the side.
What is Gousto?
Dinner, but not as you know it. Our big red recipe boxes will help you whip up wholesome, impressive meals no matter your skill level, with all of the flavour and none of the fuss.
From everyday favourites and ten-minute meals to global cuisines and healthy choices, you’ll have over 250 recipes to choose from each month from our menu. We’ll send you step-by-step recipes and all the fresh ingredients you need too. Just pick what you fancy for dinner, and leave the planning to us.
