Announcing August’s Food ‘N Flix Pick: Secondhand Lions

Texas BBQ, anyone?

This month I am hosting Food ‘N Flix here at Fictional Fare! Food ‘N Flix is an online club where we cook and eat food inspired by different movies. Each month, a different blog hosts and chooses the theme. I’ve participated a couple times but am so excited for my first time hosting! The film I chose for August’s theme is a little-known movie called Secondhand Lions.

Y’all, this movie is such a gem. It’s one of my top 10 favorite movies of all time. Starring Haley Joel Osment, Michael Caine, and Robert Duvall, Secondhand Lions is a coming-of-age story that just makes me feel happy, no matter my mood.

The movie is set in Texas in the 1950s, but there are lots of flashback scenes to exotic places, like Morocco. I love the visual imagery in this movie, and the story is heartwarming and family friendly.

Now, I don’t want to oversell the movie and leave you disappointed, so I will say that it is not perfect. (I’ve got a few issues with the ending…but won’t mention those specific issues here for fear of spoilers 😉 ) But, despite its issues, this movie never fails to make me laugh and cry. I hope you find it as charming as I do. If not, that’s okay, but let me down gently, will ya? 🙂

So, if this sounds like fun to you, here’s how you can participate in Food ‘N Flix:

  1. Watch Secondhand Lions (of course!) You can check it out here.
  2. Take inspiration from the film to cook up something tasty.
  3. Post about your recipe on your blog, linking back to this announcement post and the Food ‘N Flix website…OR…Post a photo of your creation on your public Instagram account with the recipe in the caption, along with #FoodNFlix
  4. E-mail your entry to me at and cc , including in your e-mail:
    • Your name
    • The name of your blog or Instagram account
    • The name of your recipe and the direct link to the post about it
    • A photo of your creation, or permission to pull a photo from your blog post
    • The subject line: “Food ‘N Flix Submission”

The deadline for submission is Tuesday, August 29. I will e-mail you a confirmation when I receive your submission so you’ll know if I got it! I’ll also share your post on my Facebook and Pinterest pages with #FoodNFlix

I do hope you’ll join us this month, and let me know if you have any questions! Check out the Food ‘N Flix guidelines for further details about participation if you’re stuck. So excited to see what you all come up with!


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Rustic Bread Recipe – For Fantasy Feasts

rustic bread recipe

This recipe today is not based off of any specific story, but an overall genre: fantasy! Fantasy is definitely my favorite genre in books, movies, and even video games. In pretty much every fantasy food scene, you’ll see some type of rustic bread. So, to help round out your fantasy feasts, I made some rustic bread! I adapted this crusty homemade bread recipe, and it turned out awesome.

As you can see from the photo, this bread works best when you tear off chunks rather than slicing it. Serve it with your favorite meats and cheeses, or just slather it with butter and jam. The possibilities are endless!

Rustic Bread Recipe - For Fantasy Feasts


  • 1 envelope rapid rise yeast
  • 1 3/4 cups warm water
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons salt


  1. Mix all of the ingredients together in a large bowl.

  2. Leave the dough in the bowl, and allow it to rise for 1 hour.

  3. Punch the dough down and form it into a ball shape.

  4. Place the dough ball onto a baking sheet lined with a silicone baking mat.

  5. Cover the dough loosely with a towel, and allow it to rise for another hour.

  6. Cut a slit in the top of the dough ball with a sharp knife.

  7. Cover the dough loosely with aluminum foil, and bake at 425 degrees F for 25 minutes.

  8. Remove the foil, and bake for 25 minutes more, or until the bread is a deep golden brown color.


This post contains affiliate links, which means I receive a commission for sales made through those links. This costs you nothing extra, but helps me keep this fun blog running. Thanks for your support!

Aunt Beru’s Celery Soup – A Star Wars Recipe

Aunt Beru's Soup - A Star Wars Recipe

Whenever someone asks me which of the Star Wars movies is my favorite, I have difficulty answering. I like lots of them for lots of different reasons. But, I think if I really had to choose just one to be my favorite, it would be the original. After all, where would we be without A New Hope? All that is awesome about Star Wars stems from that movie in some way.

While Star Wars has got a lot going for it, there isn’t much in the way of food scenes, which is why I chose to be a little creative for this post. In Star Wars Episode IV, there’s a scene early on where Beru is making some kind of steamed vegetable concoction. She’s just dropping random veggies into a device with steam coming out of it.

What’s cookin’, Beru?

In doing some research online, I found that a lot of people believe that the vegetable Beru uses in this scene is fennel. I disregarded that because I don’t like fennel. Instead, I used celery to make a yummy celery soup.

Celery is green, sturdy, and kinda leafy just like the veggie in the picture above, and it offers great flavor to this soup. Add potatoes to bulk it up, plus a few other flavors and there you have it: a yummy soup straight outta the Star Wars Universe!

Aunt Beru's Celery Soup - A Star Wars Recipe


  • 3 stalks celery diced
  • 2 large potatoes peeled and diced
  • 4 cups vegetable broth
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. onion powder


  1. Combine all the ingredients into a pot on the stove.

  2. Heat the soup for 15 minutes, or until the potatoes are really soft.

  3. Blend the soup until smooth. You can use a traditional blender, an immersion blender, or a food processor. Whatever works for you! If the soup gets too dry, you can add a bit more broth or water until it reaches the desired consistency.

Recipe Notes

Different veggie broths will give different tastes and colors to the soup. Mine turned out really orange because the broth I used had a lot of carrot in it. It was yummy!


Aunt Beru's Celery Soup - A Star Wars Recipe

Potato, Leek and Cheese Pasties – A Redwall Recipe

Potato, Leek and Cheese Pasties

The creatures of Redwall are constantly going on adventures and having picnics, and of course they need plenty of easily portable food to bring along with them. In practically every picnic basket and adventuring haversack in Mossflower, you will find at least one kind of pasty. They are filling, savory, and self contained.

These pasties are based off traditional Cornish pasties, but they don’t contain meat since Redwallers are vegetarian. I was a little concerned about making a vegetarian pasty because meat pasties use gravy to keep the contents from drying out. So, I substituted the gravy for some vegetable cream soup and added some cheese for good measure, and they turned out quite well! So go ahead and make a batch of these potato, leek and cheese pasties and pack them along on your next adventure.

Potato, Leek and Cheese Pasties - A Redwall Recipe

Potato, Leek and Cheese Pasties - A Redwall Recipe


  • 1 pie crust
  • 1 potato peeled and diced
  • 1 leek sliced
  • 1 Tbsp. butter
  • 1/2 cup cream of mushroom or cream of celery soup
  • 1/2 cup cheddar cheese shredded
  • 1 egg beaten


  1. Melt the butter in a small saucepan.

  2. Add the sliced leek and saute it in the butter until it starts to caramelize a bit.

  3. In a separate pot, boil the diced potato until tender.

  4. In a large bowl, combine the caramelized leek, boiled potato, cream soup, and cheese.

  5. Cut the pie crust into individual circles, about 4 inches across.

  6. Place about 2 Tbsp. of filling onto each pie crust circle, slightly off center.

  7. Fold the pie circles over the filling, and crimp the edges closed.

  8. Brush the tops of the pasties with beaten egg.

  9. Bake at 350 degrees F for 30 minutes, or until slightly browned.

Bilbo’s Birthday Cupcakes – A Lord of the Rings Recipe

Bilbo's Birthday Cupcakes Recipe

It has been remarked by some that hobbits’ only real passion is for food—a rather unfair observation, as we have also developed a keen interest in the brewing of ales and the smoking of pipe weed.

-The Fellowship of the Ring-

There are few movies that I like equally as well as the books from which they were adapted. The Lord of the Rings fits nicely into that category, though. I adore these movies just as much as the books, and I think it’s because they capture the spirit of the books so well.

One of my favorite scenes in The Fellowship of the Ring is the chapter titled, “Concerning Hobbits.” This scene makes me feel all warm and snuggly. The Shire is one of my favorite lands in Middle Earth, and I’ve given a lot of thought as to why that is. I think I love the concept that beauty and contentment can be found in a simple life. I feel like I can identify a lot with hobbits. “Where our hearts truly lie is in peace and quiet.” There’s nothing I like more than getting cozy in the peace and quiet of my own home with a select few close friends and family. But, I do love a good adventure once in a while to shake things up, which is probably why Bilbo Baggins is one of my very favorite literary characters of all time. He’s a got an adventurous side that’s tempered a bit by his introversion. Just like me!

In the “Concerning Hobbits” scene, we see the hobbits setting up for Bilbo’s birthday party. Among these preparations, a hobbit snatches a cupcake off a tray being carried to the party. I wanted to recreate these cupcakes as an ode to one of my favorite scenes in The Lord of the Rings.

Now, I have a confession to make: I am terrible at making cakes from scratch. I mean, absolutely terrible. This is something I’m working on, but I’m still not confident enough in making cakes to provide you with an elaborate cake recipe here on this blog. I usually just stick with boxed cake mixes, so for this recipe I’ll just say to use either a boxed yellow cake mix or your favorite yellow cake recipe.

On the other hand, I love making frosting from scratch, so you’ll find my favorite chocolate frosting recipe below. Combine the yellow cupcakes with this frosting and some rainbow sprinkles, and you’ve got cupcakes fit for any eleventy-first birthday party.

Bilbo's Birthday Cupcakes - A Lord of the Rings Recipe

Bilbo’s Birthday Cupcakes – A Lord of the Rings Recipe


  • Yellow cupcakes
  • 1 stick butter, softened
  • 3 cups powdered sugar
  • 1 cup cocoa powder
  • 2 to 3 Tbsp. milk
  • 2 tsp. vanilla
  • Rainbow sprinkles


  1. Combine the butter, powdered sugar, and cocoa powder until smooth.
  2. Add the vanilla.
  3. Pour in the milk one Tbsp. at a time until the frosting reaches the desired consistency. You may not need it all.
  4. Frost the yellow cupcakes with the chocolate frosting.
  5. Sprinkle the rainbow sprinkles generously on top of the frosting.

Egg Tart – A Legend of Zelda Recipe

zelda egg tart

In The Legend of Zelda: Breath of the Wild, players can create a delicious egg tart with only a few ingredients. When researching egg tart recipes, I came across a recipe for Chinese-style egg tarts, and I figured this was the closest thing to the tarts made in the game.

While these tarts have a few more ingredients than they do in the game, they’re not difficult to make. The shell is sweet and crispy, while the filling is like a simple egg pudding. You could add more flavors to these tarts if you wanted, but they are yummy just as they are. I used this recipe and slightly adapted it for my needs. (Mainly, I just halved the recipe since it’s only my husband and me at home and we don’t need dozens of egg tarts!)

Egg Tart - A Legend of Zelda Recipe

Egg Tart – A Legend of Zelda Recipe


For the crust:

  • 1/2 cup powdered sugar
  • 1 1/2 cups flour
  • 1 stick of butter
  • 1 egg white (save the yolk for the filling)
  • 1/2 tsp. vanilla

For the filling:

  • 1/3 cup sugar
  • 3/4 cup water
  • 4 eggs, plus one egg yolk, beaten
  • 1/2 tsp. vanilla
  • 1/2 cup evaporated milk


  1. Sift together the powdered sugar and flour.
  2. Cut the butter into the sugar/flour mixture until it forms pea-sized crumbs.
  3. Add the egg white and vanilla and mix until it forms a smooth dough.
  4. Press the dough into individual tart pans, or a muffin tin, and set aside.
  5. To make the filling, combine the granulated sugar and water in a sauce pan, and cook on medium high heat until dissolved, stirring constantly. Allow the mixture to cool.
  6. Whisk together the remaining eggs, evaporated milk, and vanilla. Add the cool sugar water and mix well. Make sure the sugar water is not hot, or else the eggs will curdle.
  7. Divide the filling evenly among the tart shells.
  8. Bake the tarts at 450 degrees F for about 15 minutes, until they turn golden brown.
  9. Allow the tarts to cool before serving. The custard will set more as it cools.

Summer Salad – A Redwall Recipe

Redwall summer salad recipe

Summer salad appears in many of the different books in the Redwall series. Pretty much whenever there’s a meal during summer, it includes summer salad. However, the specific ingredients of the salad are never mentioned, so I had to get a little creative with this one.

I started with lettuce, of course, then decided I wanted to include some fresh summer produce. Well, my very favorite fruit is strawberries, and I love strawberries on salad, so that was an easy choice. I knew this salad had to have some nuts and cheese on it, since Redwallers are all so fond of those two ingredients. Almonds are my favorite nut, and they taste great with strawberries. Finally, for the cheese, I went with crumbled bleu cheese to really give the salad a punch of flavor.

This salad is so easy to make, and you may just feel like a squirrel or a mouse while you eat it.

Summer Salad - A Redwall Recipe

Summer Salad – A Redwall Recipe


  • Lettuce or leafy greens of your choosing, chopped
  • Strawberries, sliced
  • Bleu cheese crumbles
  • Sliced almonds
  • Balsamic vinaigrette dressing


  1. Slice the strawberries and chop the lettuce.
  2. Add all the ingredients into a big bowl and toss to combine. Easy!


Cock-a-Leekie Soup – A Narnia Recipe


Narnian cock-a-leekie soup

The meal — which I suppose we must call dinner, though it was nearer tea time — was cock-a-leekie soup, and hot roast turkey, and a steamed pudding, and roast chestnuts, and as much fruit as you could eat.

-The Silver Chair

In The Silver Chair, the children, along with Puddleglum the Marshwiggle, become hopelessly lost in their quest to find the prince. They are tired and freezing cold when they find the House of Harfang, which they soon discover is a royal court filled with giants. The giant king and queen take them in and give them warm clothes and a hot meal, including cock-a-leekie soup.

Pole, Scrubb, and Puddleglum are super creeped out by these giants, even though they are being nice, and it turns out they have good reason to be creeped out, as the giants are not as nice as they seem! Still, the soup seemed hearty and comforting, so I wanted to recreate it.

Outside of the Narnia books, I had never heard of cock-a-leekie soup before, and I actually had no idea what it even was. So, I did some research and found out that cock-a-leekie soup is a traditional Scottish dish made of chicken and leeks (hence the name). Before making this soup, I had never purchased or cooked leeks before in my life. I don’t even think I had ever eaten leeks before, though it’s possible I have and just didn’t realize it or don’t remember. Either way, this was a new and interesting experience for me!

Cock-a-leekie soup is traditionally thickened with rice or barley. I love barley in soup, but I couldn’t find any barley in the store I normally shop at. I had rice at home, but I have a strong aversion to rice in soup (the reasons for which I will not get into on this blog!). In my research, I did find one source that stated potatoes could be used in place of barley or rice, so I went with that.

Traditionally, cock-a-leekie soup also contains prunes, but my sources say that it is acceptable to leave them out, and I went with that because prunes are gross 😉 .

This soup was rather unique and very enjoyable. I look forward to making it again when I can get my hands on some barley.

Cock-a-Leekie Soup - A Narnia Recipe

Cock-A-Leekie Soup – A Narnia Recipe


  • 6 cups chicken stock
  • 1 large carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 large potato, peeled and diced
  • 1/2 onion, diced
  • 3 bone-in chicken thighs (or 4 bone-in chicken drumsticks)
  • 1 leek, sliced (see bottom of page for more info)
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. dried parsley


  1. Place the chicken stock, carrot, celery, potato, onion, and chicken in a large pot, cover the pot, and cook on medium-high heat for 30 minutes.
  2. Remove the chicken from the pot, remove the meat from the bones, and place the chicken meat back into the pot. Discard the bones.
  3. Add the leeks, salt, pepper, and parsley to the pot.
  4. Cook for 30 more minutes on medium heat.

For anyone like me who has never cooked with leeks before, here’s how to slice a leek: Cut the bottom root off the leek (about 1/2 inch off the white bottom). Cut about half of the green part of the leek off the top. Discard the roots and the tops of the leaves. Wash the leek well, as it may have dirt in the little crevices. Slice the remaining parts of the leek, white parts and green parts. The white part of the leek resembles an onion both in taste and appearance.

Lemon Tart – An American Girl Recipe

lemon tart recipe

In Happy Birthday, Molly! we meet Molly’s friend Emily. Emily is an English girl who comes to live with Molly and her family in the US during the war. She moves in just before Molly’s birthday, so Molly tries to include her in the party planning. The girls plan a traditional English tea party, and everything seems to be going well until Emily suggests serving a lemon tart instead of a birthday cake. Molly just can’t imagine her birthday without a cake. I have to say, I’m on Molly’s side with this one.

Still, I thought a lemon tart sounded delightful for a non-birthday party. This tart is very rich, so much so that I could only really stomach a small sliver at a time, but it was still delicious, and it makes plenty to share! I used this recipe to make this tart, and I think it turned out well.

Lemon Tart - An American Girl Recipe



  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt
  • 1 1/2 cups flour


  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tsp. lemon zest
  • 1/2 cup lemon juice
  • 1/2 cup flour
  • powdered sugar, for dusting


  1. Mix together all the ingredients for the crust until it forms a crumbly dough.
  2. Press the dough into a tart pan or pie tin.
  3. Bake the crust at 350 degrees F for about 15 minutes.
  4. Mix together the filling ingredients until smooth.
  5. Pour the filling into the baked crust.
  6. Bake the tart for an additional 20 minutes. Wrap the edges with aluminum foil to prevent burning on the edges (as you can see in the photos, I neglected to do that part 😉 )
  7. Allow the tart to cool, and dust it with powdered sugar before serving.

Honeyed Berry Crepes – A Legend of Zelda Recipe

Honeyed Berry Crepes - A Legend of Zelda Recipe

I think this is my favorite Zelda recipe I’ve made so far! It was so easy to make, yet so delicious. In Breath of the Wild, there are a lot of different crepe variations, but this one sounded the most delicious to me.

I used strawberries for the topping, but you can substitute an equal amount of any kind of berry you prefer. If you use smaller berries, like raspberries, blueberries, or blackberries, you won’t have to dice them, which will save you some time in the kitchen, but strawberries are my favorite still!

Using honey as a sweetener always makes me feel like a forager…which I guess is the whole point of this recipe!

Honeyed Berry Crepes - A Legend of Zelda Recipe

Honeyed Berry Crepes – A Legend of Zelda Recipe


  • 2 cups strawberries, diced
  • 2 Tbsp. honey
  • 1 cup flour
  • 2 eggs
  • 1 cup milk
  • pinch of salt
  • 2 Tbsp. butter, melted


  1. Combine the strawberries and honey in a small saucepan.
  2. Heat the berry mixture over medium heat for about 5 minutes, stirring occasionally. Set aside.
  3. In a blender, blend together the remaining ingredients (flour, eggs, milk, salt, and butter).
  4. Heat up a greased medium-sized skillet over medium-high heat.
  5. Pour 1/4 cup of the crepe batter into the pan and tilt the pan around until the batter is evenly distributed on the bottom.
  6. Cook the crepe for about 2 minutes.
  7. Flip the crepe over and cook for about 1 more minute.
  8. Transfer the crepe to a plate, and repeat the process until the batter is gone.
  9. Fold the crepes into triangles and pour the berries on top.