“Anyway, yes I do have the Veritaserum I bought it last week when we went to Diagon Alley. “I thought I heard someone, but its nothing, forget it.” replied Ron, going back into the room. ![]() “What? Is someone there?” they heard Harry ask. The bedroom door opened and Ron’s red head stuck out, looking both ways. They heard footsteps coming towards them and rushed into the nearby bathroom. “Veritaserum?” said Hermione and Ginny simultaneously and rather loudly. ![]() “Of course I want to know if Ginny likes me! You know how long I’ve liked her! I just feel like it’s such a forceful way to find out.” said Harry. “I know! Oh my god! Harry likes me? Wait shhh, they’re saying something else,” said Ginny. “Do you know what this means?” whispered Hermione excitedly. They turned and looked at each other with wide eyes. I for one want to know if Hermione likes me,” said Ron.Īt this point Hermione and Ginny both gasped and clapped their hands on their mouth. “Harry, do you or do you not want to know if Ginny likes you? You’ll never make a move otherwise. “Yes, but isn’t that kind of infringing on their privacy?” said Harry. “When has that ever stopped us from doing anything?” replied Ron. “Ron, you know its illegal right?” said Harry. Suddenly they heard Harry’s voice as clear as if they were sitting with them. They finally managed to put the ears in and watched as the flesh colored string went under the door crack. Both girls were crouched outside Ron and Harry’s room, attempting to listen to Ron and Harry’s conversation. Preheat your oven to 190C and insert the baking sheet in the middle of the oven to heat up.“Shhhh! They’re going to hear us! Here take one.” said Ginny, handing Hermione an extendable ear. ![]() Lightly prick the base with a fork and return to the fridge to chill for a further 30 minutes. If there are any tears in the pastry, patch them up with extra dough. Use a small ball of spare dough (rather than your fingers - your nails may cut the pastry) to push it into place, making sure it goes right into the edges. Stop rolling when you have a 30cm circle that is around the thickness of a pound coin.Ĥ Drape your pastry over your rolling pin, or keep it on the sheet of greaseproof paper, and lay it across the fluted tart tin. If the pastry is sticking - as it is wont to do in a warm kitchen - roll it between two pieces of greaseproof paper rather than straight onto the bench. Don’t be tempted to skip the chilling, as the pastry may shrink in the oven.ģ Roll out the dough on a lightly floured bench. You shouldn’t work it too much, as the pastry won’t be crisp if you do.Ģ Wrap the pastry in cling film and pop in the fridge for half an hour. Turn onto a lightly floured bench and bring into a ball. Add the egg yolk and 1-2tbsp of very cold water and combine with your hands in the bowl until the mixture comes together into a dough. ![]() Rub in the cold butter until the mixture resembles breadcrumbs. Ingredients Pastry 200g plain flour 2tbsp icing sugar Zest of one lemon Pinch of salt 140g butter, chilled and cubed 1 egg yolkįilling 600ml golden syrup A pinch of ground ginger 150g fresh fine breadcrumbs Zest and juice of one lemon 1 eggĮquipment Mixing bowl 23cm fluted tart tin (or similar) Cling film Rolling pin Fork Baking sheet/tray Baking paper and baking beans (or rice/uncooked beans) Saucepan Wooden spoon Knife Pastry brush (optional) Cooling rackġ To make the pastry, combine the flour, icing sugar, lemon zest and salt in a bowl. And every other week, on the Guardian only, I’ll be re-releasing one from the archives, introducing you to some of my early favourites.įirst up is that treacle tart: the one that started it all. So, for the coming months, at least until the book is due, my new recipes are going to be coming fortnightly. It’s led to a rediscovery of the back catalogue on the blog, those recipes I still use regularly but which those of you who came to this blog more recently may not have discovered. I have had a terrific first few months of it, putting together my dream list of food, and books, spending time testing and re-testing the recipes I will include. I’ve blogged every week since March 2014, through rubbish weeks at work, while travelling in foreign lands, in the middle of catering a wedding for 200 people and once ( the Atonement cocktail), so drunk from recipe testing that I could barely take a photo of the finished product.Īs regular readers of this blog will know, I am currently writing my first cookbook. Two years and 128 recipes from 108 books. It’s been more than two years since then. A week after serving the tart, I decided to put it up online and include the quote from Harry Potter and the Philosopher’s Stone to show my inspiration.
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