Roald Dahl was the a great writer. The fact that most of his books are considered "children's" books is really irrelevant. The wickedly mischievous Dahl loved the gory side of life.
Toward the end of that life, Dahl was helping his wife, Felicity, assemble a book of recipes that became Memories and Food at Gipsy House. While they were assembling the recipes, Felicity suggested that Dahl compile a children’s cookbook based on the foods he invented for his characters. He demurred, believing it to be far to daunting to a man in failing health.
Some time later, Felicity found a list of every food mentioned in Dahl’s books, from Willy Wonka to James and Giant Peach. After his death, several revolting cookbooks grew from his list. Roald Dahls Revolting Recipes is one of them. The recipes are as deliciously wicked as Dahl's words. This recipe from James and The Giant Peach will help you and your children make wasp stings on toast.
Crispy Wasp Stings On A Piece Of Buttered Toast
You Will Need:
small round cookie cutter
5 tablespoons unsalted butter, softened
1/2 teaspoon cinnamon
4 slices white bread
2 1/2 ounces shredded coconut
1/4 cup sifted confectioners sugar
3 teaspoons honey
grated zest (yellow skin only) of a quarter of a lemon
1. Work the butter and cinnamon together until thoroughly mixed.
2. Toast the bread. Cut four disks out of each slice and set aside.
3. Spread 2 ounces of the shredded coconut onto a baking sheet and sprinkle with confectioner’s sugar.
4. Place under a hot broiler until the sugar begins to caramelize (it will happen very quickly), then with a spatula turn the coconut over and caramelize the underside.
5. Transfer to a bowl, add the honey and lemon zest and mix well.
6. Add the remaining coconut.
7. Spread the cinnamon butter on the toast disks and top with the crisp wasp stings.
Quentin Blake ccontinued his tradition of illustrating Roald Dahl.
If you have a budding cook in the family, put this book in their hands and enjoy the mayhem.