Salted Caramel or Thyme and Rosemary Popcorn
First the base !
Light fluffy dream like popcorn really not far out of reach. Realistically its only 2 ingredients away. The popcorn kernels and the oil.
What you will need?
- 1 Large pot with lid
- 1/2 cup popcorn kernels
- 2 to 3 tbsp canola or vegetable oil
- Pour the oil into the pot, coating the entire surface, place on heat to medium-high
- Place 2 kernels in the pot, once they have popped the oil is ready for the rest
- Pour the remaining kernels into the oil then place on the lid on the pot. Ther kernels should begin to pop almost immediately.
- Every 10 seconds, shake pot to distribute kernels to prevent burning the return back to stove for another 10 seconds. Repeat until the popping has ceased.
- Lift the lid and enjoy!
This is where the magic begins to happen! The base of where your creativity can run wild!
Salted Caramel Popcorn
- 1 cup Sugar
- 1 tbsp Salt
- 15g Butter
- 1 tbsp Baking powder
- Pour sugar and salt into a pot on slow to medium heat. Do not mix
- once 3/4 of the sugar has browned stir in the butter, once stirred in, add the bicarbonate soda to create a honeycomb flavouring to the popcorn
- The mixture should now take on a lighter brown.
- On a baking tray pour the salted caramel over the popcorn. be careful of the caramel it carries a lot of heat!
Thyme and Rosemary
Something Savoury to cut through the sweet! This popcorn is actually my favourite out of the two! Its really warming and I feel a bit more mature this is flavour grouping.
- Chop 2tbsp of Rosemary and Thyme
- Melt butter in a pot, I used salted butter so I wouldn’t need to add salt later
- Mix the herbs in the butter on low heat continue cooking for 7-8 minutes to allow herbs to cook through.
- By handful sizes, mix the popcorn and the butter together so to evenly distribute flavour
Pick a film and enjoy. I recommend Nightclawer- it has Jake Gyllenhaal. Very suspenseful film!
Tell me below if you’re a sweet or savoury person!
This is a story all about how my kitchen got flipped turned upside down… (fresh prince reference..get it?!)
My quest for months if not years to perfect homemade pizza has been in my heart, wanting and desiring. To no longer be the captive of overpriced and overfilling pizza delivery systems but have the freedom and the creativity to create my own pizza, from scratch at home.
Thanks to Soughdough Pizza Base by Jus Rol I was able to create my dream pizza, or so I thought…
Yes, I know it looks delicious, perfect almost, and it was true. It was but horror came shortly after, with my attempt to remove the pizza base from the cutting board, it..it..it was stuck! Noo!!! (insert horrified/crying emoji). My heart was in disbelief, how could this happen, I did everything right (apart from putting the dough on a tray with a non-stick baking sheet). With the disacceptance (not a word) of the reality, I scrapped the falling apart, holey, mushy pizza into the frying pan. Let it cooked it for a while before placing in the oven.
It was a really fun experience doing this! No hesitations to do this again!
- Fresh Basil
- Dried oregano
- Black pepper
- Dried Fennel (tasted amazing!)
- Herbes de Provence
- Olive Oil
- Chilli flakes
The final results:
The dough used was ‘Soughdough Pizza Base by Jus Rol’
I mean the name in itself is a seller, right?!
The beautiful scent of ginger is what really brings this dish to life. It adds a cosy warm feeling enticing all those within a nose sniffing distance. This recipe is fun to make without being too time-consuming or tedious, just a little TLC. Why not try to bring the family together and impress them with your Asian inspired dish.
- 6 Chicken thighs
- 100g ginger
- 2 tbsp Soy sauce
- 2 Spring Onion
- 1 red onion
- 8 cloves of garlic
- 1 scotch bonnet (optional)
- 2 tbsp black pepper
- 4 tbsp of light brown sugar
- 1 tbsp Sesame oil
- 1 tsp Cinnamon
- 2 tbsp Vegetable oil
- In a bowl, season chicken thighs with 1 tbsp black pepper, 1 tsp salt, cinnamon and 1 tbsp of light brown sugar, leave to rest on the side
- In a separate bowl, add the 3 tbsp of the brown sugar, soy sauce, sesame oil, 1 tbsp of black pepper and 1 tsp salt to a small bowl and mix, leave to one side
- To a heated dutch pot add 1tsp of vegetable oil, followed by the ginger, scotch bonnet, garlic and onions. Cook till golden brown 8-10 minutes. Once browned, remove contents from the pot and leave to one side
- Add additional 1 tbsp of vegetable oil to brown chicken cooking on either side for 4-6 minutes.
- Return the garlic, ginger, scotch bonnet and onions to the chicken. Stir in the sesame oil and brown sugar mixture to the pot. Cover pot and bring to boil
- Remove lid then let for simmer for 20-25 minutes until the chicken is cooked
- Garnish with spring onions.Recipes
Whether its Pancake Day, your birthday or a random Tuesday when you have some extra free time, this pancake recipe is sure to brighten your day. Pancakes are really something to get excited about. Anticipating pancakes for breakfast makes it a great morning, a little bit more special, hey you might even sleep better the night before. With a bit of fun, mess and the smell of sugar in the air, you have taken the role of a chef forming batter in the most symmetrical circles.
With its classic and long-lasting tradition in most households, simply no two are ever the same. Sweet or savoury – everyone has a preference maybe with a creative spin, from blueberry pancakes to Amaretto raspberry coolie
I have done you a great favour and gone ahead to find the best pancake base out there, so whatever you choose to add, it really can’t go wrong. Feel free to bookmark this page for future reference.
- 1 cup all-purpose flour
- 2 tablespoons of white sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 egg beaten
- 1 cup of milk
- 2 tablespoons of vegetable oil
- 1 teaspoon of vanilla
- In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the centre, and pour in milk, egg and oil. Mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.