Why do Witches fly on Broomsticks
By Adina Rosetti
Translation into English: Sînziana Dragoș
Chapter 7: Is It True that the Great Dragon Is a Very Good Cook?
The answer is yes… and no. It is true that the Great Dragon is known to be a very good cook because he even has a restaurant bearing his name, “The Great Dragon”, where all dragons returning from battles go to grab a bite. He can be seen all day long wearing a huge cook’s hat on his head, handling pots and pans busily, while mumbling terrible words like: “intoxicating basil”, swearing “upon my tarragon and rosemary”, “roast onion” and other shameful phrases.
The Great Dragon has even written a cookery book titled “Secrets of Healthy Cooking for Dragons and other Scary Creatures” which is found in all scary creatures kitchens throughout the Dark Woods. At “The Great Dragon” one can find the best Princess Pea Soup, the tastiest Green Pepper Valliant Prince Soufle as well as the delicious Fairy Wings Pudding with caramel elf sauce.
The truth is, though, that the recipes have not been invented by the Great Dragon, but by a poor djinn/spirit he keeps in a jar whom he has tricked by magic to tell him all his secret recipes.
How to prepare Valliant Prince Soufle, some simple instructions (a recipe from “Secrets of Healthy Cooking for Dragons and other Scary Creatures”)
– a freshly captured valliant prince
– 1 kg of courage
– 2 kgs of embers
– 200 g of memories of emperor daughters
AND SWEET PRINCESES
– a few war-hungry thoughts (about a spade tip)
– flour as much as it takes
– Epsom salt and vanilla sugar to taste
– a handful of green pepper pods
– optional: sneezing powder, a princess kiss (as decoration).
– Rinse the valliant prince well, removing his sword, shield and spear and marinate only on a full moon. Meanwhile, simmer the war-hungry thoughts over a low heat, stirring well with the mace, until they go BOOM, with a big bang. Take the memories of emperor’s daughters and sweet princesses and sprinkle salt on one side and vanilla sugar on the other, so that they are neither too sweet nor too salted. In the morning take the valiant prince from the marinade and strain the kilogram of courage left in the sauce. Mix with the sweet-salted memories, with the cooled Boomed mixture, fold in flour as much as necessary, season with green pepper and, for extra fun with sneezing powder! Pour in an angular tin and bake on embers (the Prince’s horse could tell where to find some) until golden. Before serving, you can decorate with a fresh princess kiss – which is known to be a great delicacy.
– Mighty appetite!