Hogwarts Monthly News (Issue 5)
Hello readers! May has come and gone. What a wonderful month has it been, what with so many celebrations and students enjoying themselves. However, not everyone's smiling. Sienna Lockwood, the hardworking founder of Hogwarts Monthly News, has retired. There have been some other departs too. I won't say anything else, though. You've got to keep on reading. Nevertheless, the team worked tirelessly, aiming for another amazing issue of Hogwarts Monthly News... And here it is! Enjoy reading!
Last Updated
05/26/24
Chapters
24
Reads
334
Recipe Of The Month
Chapter 4
Recipes that have the May vibe, hmmmm? A bit hard to think of, don’t you think? Luckily, I’ve found one just for you! Pea, bean and bacon tart doesn’t taste so nice, right? Oh, just wait until you take a bite!
Ingredients:
500g block all-butter shortcrust pastry, thawed if frozen
Plain flour, for dusting
175g each podded broad bean and peas
12 basil leaves, plus extra for scattering and asecethic of course
300ml pot double cream, mmmm, yummy!
140g smoked bacon lardon
4 large eggs
100ml milk
50g parmesan, grated
STEP 1
Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface until large enough to line a 28cm loose-bottomed tart tin. Make sure the pastry is pressed snugly into the tin. Leave the remaining pastry overhanging the sides. Lift onto a baking sheet. Line the pastry case with baking parchment and baking beans, then bake blind for 25 mins. Remove the paper and baking beans, and return to the oven for 5 mins more to dry out the pastry on the base.
STEP 2
While the pastry is baking, boil the broad beans and peas for 5 mins until just tender. If not tender don't be afraid to continue boiling for longer! Drain and rinse off any starchy froth that appears. Tip into a bowl with the basil, 3 tbsp cream and plenty of seasoning. Purée with a hand blender (or in a food processor) until smooth. If you don't own one then you can squash and pulp. Dry-fry the bacon for a few mins in a non-stick pan until starting to turn golden.
STEP 3
Beat the remaining cream with the eggs, milk, Parmesan and seasoning. Smooth the pea and bean purée over the base of the tart case and scatter with the bacon. Carefully pour on the egg mixture. Turn down the oven to 180C/160C fan/gas 4 and bake for 35 mins until set and golden. Cool a little, then carefully trim off the overhanging pastry with a sharp knife. Scatter with extra basil and serve with a salad for a picnic, summer buffet or lunch, or on its own as a starter.
Nice, quick and easy with a tasty result. Lastly, remember to enjoy!!! Don't let appearances fool you: a valuable life lesson.
Written by Sienna Lockwood
Edited by Sam Diggory
Proofread by Lena Hunt
