Seleccionar página

Revolting recipes

Para celebrar 100 años de Roald Dahl, la tienda online Love Reading se ha compartido las recetas de algunos de los cuentos más queridos del escritor británico, incluyendo, nada menos, que la famosa tarta gigantesca de chocolate de Bruce Bogrotter, de la historia de Matilda. Aquí presentamos una selección de las recetas más divertidas ¡para que podáis practicar  inglés mientras preparáis sabores innovadores en la cocina!

No os olvidéis a compartir los resultados con nosotros en nuestra página de Facebook nombrándonos en vuestro comentario con: @face2facesummercamp y añadiendo la etiqueta #F2FRoaldDahlRecipes

¡Esperamos que nos veamos en el Face 2 Face Summer Camp 2017! Para inscripciones y más información, pulsa AQUI

¡A COCINAR!

To celebrate 100 years of Roald Dahl, online book shop Love Reading has shared the recipes behind Dahl’s various fictional worlds. The collection includes not only Bruce’s Bogtrotter’s ‘GIGANTICUS’ Chocolate cake, from the book Matilda, but many other delectable treats. Here are a few selected from the Love Reading site to get you practicing your English in the kitchen too!!

We would love to see the results of your cooking so please share them with us on our Facebook page by mentioning us in your post: @face2facesummercamp and by adding the hash tag: #F2FRoaldDahlRecipes

We hope to see you at the Face 2 Face Summer Camp 2017! For registration or for more information, please click HERE

LET’S GET COOKING!

Tonya Walton

 

 

Bruce Bogtrotters Chocolate Cake – Matilda

roald dahl chocolate cake

  •  450g of good-quality semisweet chocolate
  •  12 tablespoons of softened unsalted butter
  •  One cup plus 2 tablespoons of sugar
  •  1/4 cup of plain flour
  •  6 eggs, separated, with yolks lightly beaten
  •  230ml of heavy cream

1. Preheat the oven to 350°F and line a cake tin with grease proof paper.

2. Melt chocolate in an oven proof dish in the microwave or on top of the stove. Be sure to stir in butter until it is melted.

3. Transfer the chocolate into a large bowl and add sugar, flour, and lightly beaten egg yolks. With the egg whites, beat until stiff and fold in gradually.

4. Once you have stopped sneakily eating the chocolate gooeyness, pour cake tin and bake for approximately 35 minutes.

5. For icing, melt more chocolate with cream in a saucepan and over a low heat.

6. Once melted, remove from the pan and allow to cool ever so slightly.

7. Carefully spread the chocolate over the cake and enjoy!

Whippie-Scrumptious Fudgemallow Delight – By Grandpa George in Charlie and the Chocolate Factory

roald dahl ice cream

  •  60g dark chocolate
  •  1 Cadbury’s Crunchie bar
  •  60g butter
  •  80g dark brown sugar
  •  150ml double cream
  •  8 marshmallows
  •  Vanilla ice cream

1. Break into pieces a chocolate bar of your choice.

2. In a large saucepan and over a low heat, melt butter, sugar and cream.

3. Steadily stir the mixture until all of the sugar has dissolved and then gradually turn the heat up for a further 10 minutes, not forgetting to continually stir.

4. Add marshmallows and the chocolate bar pieces that you broke into pieces earlier to the mixture and turn the heat back down.

5. Excitedly get your favourite Ice cream from the freezer, add to a bowl and pour the chocolaty goodness all over – watch out for the sugar rush!

Fizzy Lifting Drinks – By Willy Wonka in Charlie and the Chocolate Factory

roald dahl fizzy drink
  •  1/4 cup superfine sugar
  •  1/4 cup of water
  •  1 and a 1/2 cups of freshly squeezed blood orange juice
  •  2 cups of sparkling water

1. Mix together sugar and water in a small saucepan.

2. Bring to boil for a total of two minutes and then remove from heat.

3. Keep on stirring the mixture until it forms a syrup allow it to completely cool. Add the mixture to sparking water and add ice.

4. For an Autumn/Winter twist add to a warm Baileys. (Only for Willy Wonka and the grown-ups)

Hairy Scary Beard Cups – The Twits

roald dahl cake
  •  90g of Rice Krispies
  •  100g of milk or dark chocolate
  •  50g of butter
  •  20 medium sized cupcake cases
  •  3 tablespoons of golden syrup
  •  Chocolate, orange, and green sprinkles
  •  One pack of gummy worms, with each worm cut in half

1. Place Rice Krispies into a humungous bowl.

2. Melt Chocolate and butter in a saucepan over a low heat.

3. Allow to cool for approximately 10 minutes.

4. Pour the mixture onto the Rice Krispies and stir.

5. Evenly scoop the Rice Krispies into cupcake cases and decorate with your favourite gummy worms, spiders and whatever creepy crawly takes your fancy into the mixture and allow to set in the fridge.

Liquid chocolate mixed by waterfall – Charlie and the Chocolate Factory

roald dahl milkshake

(Taken From Love Reading)
  •  100g milk chocolate
  •  100ml milk
  •  Cadbury’s Flake
  •  Marshmallows
  •  A dollop of Nutella

1. Whilst chocolate is still in its packaging, batter it with a rolling pin.

2. Place the broken chocolate into a bowl and melt in a microwave, gradually adding milk. Wisk the mixture and pour into a giant mug to enjoy.

3. For an added treat, add marshmallows and a spoonful of Nutella.

 

ENJOY!

Share This