Harry’s Stripes


Harry’s Striped Lasagne (To Coordinate with His Striped Jumper)

1 lb loose sausage
(or 1 lb lean ground beef seasoned to taste with sage, Italian seasoning, and pressed or powdered garlic)
2 T olive oil
1/2 of a medium onion, diced
3 c shredded mozzarella cheese
1/2 c shredded Parmesan cheese
2 jars marinara sauce
1 box lasagne noodles
2 cups fresh baby spinach, optional
1/2 c red wine, optional

Boil lasagne noodles according to package directions. When they are al dente, drain and rinse with cool water (helps them to not stick together) and lay them out on an oiled baking sheet.
Meanwhile, saute diced onion in olive oil until it softens and begins to become translucent. Add the sausage or seasoned ground beef and cook until no longer pink. Drain if necessary. Deglaze the pan with the red wine if you care to use it. Add 1 and 1/3 jar of marinara sauce to the pan and heat through.
Oil (you may use cooking spray) a 9×13″ baking pan. (I use a glass pan because I prefer not to cook tomato based foods in metal cookware.) Pour 1/3 jar of the reserved plain sauce in the bottom of the pan.
Begin to layer the ingredients. Doesn’t have to be perfect, but aim for at least three layers of noodles. In my lasagne I layered in this order:
1. Plain sauce – 1/3 jar
2. 5 noodles
3. 1/2 of the meat sauce
4. Spinach
5. Cheeses – 1 c mozzarella and 1/4 c parmesan
6. Repeat 2 – 5
7. 5 more noodles
8. The final 1/3 of the remaining plain sauce


check out those stripes!
Cover with foil and bake at 375 ℉ for 20 minutes.
Remove foil, sprinkle with 1 c shredded mozzarella, cover and bake another 10 min.
Remove from oven and let rest 10 min before slicing.


This recipe and pictures were submitted by @StacieMakeDo – stayseemakedo

And despite not having a beard, Harry Kennedy is her favorite 🙂


May your striped jumpers always be wooly,



Sir Guy’s Olde Tipsy Rum Cake

           It’s moist, delicious, and like Richard Armitage, gets

           better with age! It’s a great way for an angsty knight

           with a serious sweet tooth to drown his sorrows—so

           to speak.



Small amount of vegetable shortening and flour for preparing pan


1 cup walnuts or pecans, coarsely chopped

1 (18 ounces) packaged yellow cake mix with pudding in the mix

4 large eggs

½ cup cold water

½ cup vegetable oil

½ cup light or dark rum


½ cup unsalted butter

¼ cup water

1 cup granulated sugar

½ cup light or dark rum

Tip: Use standard measuring cups and spoons or scales for accurate measuring.


Preheat oven to 325 degrees F. Prepare one 9 or 10 inch fluted tube pan; generously grease the pan with shortening and dust with flour.


Sprinkle the nuts over the bottom of the prepared pan.

In a large bowl of an electric mixer, combine cake mix, eggs, water, vegetable oil, and rum; beat until thoroughly mixed. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Spoon the batter over the nuts and smooth the surface with the back of a large spoon.


Bake 1 hour or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 10 or 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.


In a small heavy saucepan over low heat, melt the butter. Stir in water and sugar; bring to a boil and boil for 5 minutes stirring constantly so mixture does not burn. Remove from heat. Stir in the rum.

Use a long toothpick or skewer to poke several small holes in the top of the cake. Spoon the still warm glaze over the top of the cake and allow to soak in. Repeat until the glaze is used up.

bicardi rum cake

If you’d like to add a tropical twist to Guy’s rum cake (and Guy did once play a pirate in a fanfic I co-authored), then substitute a Key lime cake mix for the regular cake mix and add a box of coconut cream pudding. Use macadamia nuts or almonds instead of pecans or walnuts.
Can’t find a Key lime cake mix? Then use a lemon cake mix, add some Key lime juice and green food coloring!  Since this rum cake is green, it also makes a great St. Patrick’s Day cake!
(You can also make a chocolate rum cake by using a chocolate fudge cake mix and chocolate pudding, a strawberry rum cake using a strawberry cake mix and pudding and so on . . . have fun.)

This recipe and photographs were submitted by Angie K. Long/Fedoralady:

Guy was my gateway to discovery of RA as actor. Six feet two inches of gorgeous black leather-clad alpha male who also possessed vulnerability and sweetness beneath smoulder & swagger. How could I resist? & one thing led to another. Love that RA!

With a swagger, a smoulder and a smirk,



Comfort, Art and a Cute Mustache

The proposal to do recipes inspired by Richard Armitage’s characters (or himself) for FanstRAvaganza week was a great idea, so I eagerly agreed to contribute. I figured there would be a run on recipes that were either chocolate or Guy of Gisborne (medieval), both my favourite areas, so I thought instead I would cook somewhat outside my comfort zone. What I came up with is deceptively simple: soup! I say deceptively because I consider the ability to make good soup to be one of the defining factors in being a good cook. I chose a French style potato soup because 1) my Gran had a recipe that I think was inspired by Julia Child and 2) Claude Monet, who Richard played in The Impressionists, was as well known for being a gastronome as he was an artist. Also, in the winter, what is better than a cheap, rib-sticking, comforting homemade soup? I hope you enjoy! Note: I substituted half & half for cream to cut some fat content for us.


French Potato & Leek Soup

3 large potatoes, peeled & cubed

2 leeks, white light parts only, well cleaned, thinly sliced

3 T. butter for sauteing

4 cups chicken stock

—-For cream mixture:

1/4 cup flour

3 T. butter

1 cup cream OR half & half

Dash of garlic salt

1/4 tsp. each: dried basil, thyme

1 tsp. parsley

Salt & pepper to taste

Optional garnishes: crisp crumbled bacon, grated cheese, dollop of sour cream

1) In large pot, saute leeks in butter, medium heat, about 5 minutes, stirring occasionally, till leeks are tender.

2) Add potatoes and chicken stock. Bring to boil. Reduce heat, cover and simmer for about 45 minutes or until potatoes are tender.

3) Prepare cream mixture near end of potato cook time: Melt butter in saucepan, smoothly whisk in flour, cook a minute or two but keep it tan (this is roux), then whisk in half & half and spices. Heat to just below boil, stirring constantly, about 5 minutes. It will thicken.

4) When potatoes are done, add cream mixture to pot, stir to combine, return to boil then reduce and simmer low heat for another 10 minutes, stirring occasionally.

5) Puree half or all the soup (your preference, we like a rustic texture), return to pot, stir to combine, season again if needed with salt & pepper.

6) Serve, garnish as desired. My family likes hot stuff, additional garnishes for their portions were paprika and a splash of hot pepper sauce such as Tabasco.

Makes about 6-8 servings.

Donna's French Potato & Leek Soup

For my final French touch, soup is plated on Gran’s Haviland Limoges china, whose clay painting techniques attracted Monet’s attention. Many Haviland patterns were influenced by The Impressionist movement.

Wine pairing: Best served with sauvignon blanc or white sancerre. If made without leeks, it would go well with pinot noir (one of Richard’s preferred wines).

This soup freezes well. When served cold in the USA, it is called vichyssoise. Even better 2nd day! For variation, before reheating toss in cubed cooked chicken or ham, or after reheat, top with chili!

This recipe and photographs were submitted by Donna DeBoerDRLDeBoer.tumblr.com

Bon Appetit,



Nigella ain’t got nothin’ on this one, baby.

You know the scene.
Lucas North walks onto the Grid with a box in his hands.
He’s brought doughnuts. Except he ate the chocolate one.
And licks his thumb as proof.


[Some time later …]
Now that you have recovered, here is a recipe in honor of that brilliant piece of work.
You want chocolate, Lucas? Well, this has three sources of it. There is even a proper kiss included.
And while it is as tasty as a doughnut, it is not deep fried, so you can have as many as you want, Secret Agent Man.
Enjoy your plate of Chocolate Doughnut Muffins. And don’t forget your coffee.


Chocolate Doughnut Muffins

Makes 12 regular cupcake-sized muffins

1/3 cup shortening
1 cup sugar
1 egg
1 1/2 cups flour
1/3 cup Dutch processed cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk plus 2 tablespoons
1 teaspoon chocolate extract
12 unwrapped Hershey dark chocolate Kisses


Preheat oven to 350 degrees Fahrenheit.
Cream sugar and shortening. Add beaten egg. Add dry ingredients alternately with milk and extract.
Place cupcake papers in a 12-cup pan. Drop a dollop of batter in the bottom of each. Place a Kiss in the middle of each dollop. Distribute the rest of the batter amongst the 12, making sure to cover the Kiss completely.

Bake 20 to 30 minutes, checking with a cake tester after 20 minutes for doneness. Try to test to the side of the Kiss.
Bake just until cake tester comes out clean.
Cool slightly, enough to handle.

Find two bowls large enough to dip a muffin. In one bowl, put 1/4 cup sugar; in the second, 2 tablespoons melted butter or margarine.
Very rapidly dip the muffin in the melted butter. Let any excess drip off (still upside down) and then dip in the sugar.
Place on a plate. When finished with the 12, sprinkle some of the remaining sugar on top of the muffins (the first dip of sugar will likely have melded with the butter so this gives them a fresher look).


Serve with coffee, of course.

This recipe and photographs was submitted by Janine Pineo @j_pineo :

It was John Thornton who introduced me to Richard. After recovering from the kiss to end all kisses in the history of the universe, I watched his interview in the DVD extras for that role, and it was the man, not the role, who swept me into this unexpected journey.
That all started mid-March of 2012, which means this is my first anniversary in my admiration of Richard Armitage. What timing!
I have a marked fondness for Guy of Gisborne, with his incredible leather wardrobe and what I love to call his Smirkitage. Let’s just leave it at that. And I adore Lucas North, another misunderstood and under-utilized character. I have yet to watch either of these characters die because I am just not there yet.
I have not watched John Porter in action — PORTAH! — although I have been repeatedly and duly warned that I may not recover from the experience. Yay!
Then there is the adorable Harry, the stroppy Ricky, the sneering Philip Durrant and so forth. Nothing, however, is as sweet as the man himself reading bedtime stories.
As far as the dwarf prince goes, I can say without hesitation that the only man to play this role is Richard Armitage. His talent is unmatched and his ability to make even the slightest nuance sing is breathtaking to watch.
The recipe is a little something to go with all that coffee that Lucas kept drinking. He needed desperately to be fed once he got out of that Russian prison. And you might as well say it with chocolate.

Chocolate kisses,



A side dish worth pulling your tooth out and dying for.

A man on the run needs a quick fix to add to his meal on the go. Maybe he’ll find a little redheaded friend to share a sausage sandwich with.


Sauerkraut for Heinz Kruger

1 can or jar of sauerkraut
Brown Sugar

First RINSE the sauerkraut in a colander under cold water to remove most of the brine.
Put in a pot with enough water to cover the bottom and then the sauerkraut.
Put about a handful or so of brown sugar in the sauerkraut.
Add about a half a tablespoon of cinnamon or so to it.
Then add a pinch of salt or a quick shake or two from your salt shaker.

Mix everything together while the sauerkraut is heating and coming to a boil. The sauerkraut should have a tan/brownish color to it. when at a boil turn it down to medium-low to low heat and let the sauerkraut simmer while you finish getting the rest of your meal together.

This recipe and picture was submitted by @Mlea64, who admires Richard’s charitability ,honesty, humility & private nature. She loves his eyes they seem to always have a twinkle in them, his smile & his nose–all great qualities! Who knew the double-crossing Heinz could have so much to admire.

                                                                                    Auf Wiedersehen



ARmyofChefs get to a hearty start

A wonderful way to start this cooking adventure is with a meal with Thorin Oakenshield.

Be bold and answer the door.


Beef and Guinness Stew
(meat + alcohol – what more could a dwarf want!?)



2Tbl plain flour

800g beef blade or stewing steak cut into 3 cm pieces

olive oil

2 celery stalks chopped

1 onion chopped

2 carrots chopped


200g swiss brown mushrooms chopped

2 Tbl tomato paste

1 ½ cups Guinness

2 cups beef stock

2 bay leaves

parsley to serve

*I also add a sm Tbl of Vegemite, but I know not everyone is a fan!

Place flour in a bowl and season. Add beef and toss to coat.


Heat a good splash of oil in a saucepan and cook beef in batches until browned. Transfer to a plate.

Add vegetables (you may need a little more oil) and saute until tender (about 5 mins). Add tomato paste (and Vegemite if using) and stir in well.

Gradually stir in Guinness and stock. Add bay leaves, meat and juices from plate. Bring to the boil then cover and reduce to a slow simmer for 1 to 1 ½ hours. Remove lid and simmer for a further 30 mins.OLYMPUS DIGITAL CAMERA

Remove bay leaves and serve sprinkled with parsley. I serve with mashed potato or crusty bread.


Note: Can be done in a casserole dish in oven for 1 ½ to 2 hours or can also be done in a slow cooker – brown meat then put all ingredients into cooker (reduce the Guinness to 1 cup and the stock to ¾ cup). Cook for 6-8 hours on low.

A perfect, hearty meal before an Unexpected Journey 🙂

Recipe and photographs submitted by the lovely @lady0akenshield, who opened the door to Thorin on Boxing Day and hasn’t stopped loving this journey.

Cheers & Guinness,


Calling all ARmy chefs

Hi ARmy Chefs! FanstRAvaganza is March 11-17th, so in order to have things organized to post recipes daily, please send me your recipes, inspiRAtion pictures and food pictures by March 10th. I will be posting them daily during FanstRAvaganza week.

Have you got your inspiRAtion yet?