Thursday, May 9, 2019

... translated into recipes

By Sofia Rizzi, ClassicFM London

Step into the Classic FM kitchen, where we whisk Baroque soufflés to perfection, and cook the perfect symphonic roast.

We've translated some of the greatest pieces of classical music into recipes...

Tchaikovsky – 1812 Overture

Picture: Classic FM / Getty Images
Top tip: The light scatter of self-loathing makes all the difference. Your guests will enjoy this dish – you certainly won't.
Beethoven – Symphony No. 9

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Top tip: Add more German syllables to taste.
Ravel – Boléro

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Top tip: Keep stirring this for a ludicrous amount of time. You can use the flute as a mixing apparatus.
Puccini – Nessun dorma

Picture: Classic FM / Getty Images
Top tip: Marinate the opera for at least two hours before preparing the soufflé of musical goodness.
Tchaikovsky – Swan Lake

Picture: Classic FM / Getty Images
Top tip: Sieve the swans and tippy tappy-toed prince for a smooth consistency.
Vaughan Williams – The Lark Ascending

Picture: Classic FM / Getty Images
Top tip: Drizzle the cadenza music into the bowl, making sure it is distributed in a charming yet intentional way.
Gershwin – Rhapsody in Blue

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Top tip: Gently roll out the clarinet glissando until it looks enticing enough to eat.