Popcorn Lemon Cheesecake

Here’s one way to fizz up a classic pudding! Anna from scrumptiousandnutritious created this beautiful cheesecake using our Lemon Sherbet popcorn and we think its perfect, especially when topped off with some pretty summer flowers! Check out her Instagram for more fruity food inspiration!

 

Popcorn Lemon Cheesecake 

Ingredients 

250g Digestive Biscuits

2 Bags Portlebay Lemon Sherbert Popcorn

100g Butter

500g Mascarpone

2 Lemons

300g Lemon and Lime Marmalade

3 tbs chocolate curls

 Method 

1. Mix all the digestives and 2/3 of a bag of Portlebay popcorn in a food processor. Crush the remaining 1/3 bag with your hands and mix into the crumbs.
2. Melt the butter and mix into the biscuit and popcorn mixture.
3. Pour the mixture into a greased tin and press the mixture down until it’s all flat.
4. Combine the mascarpone with the juice and rinds from the lemons and chocolate swirls, then stir well.
5. Melt 200g marmalade with a couple of tablespoons of water, keep stirring until it becomes smooth. Then mix in with the mascarpone.
6. Pour the mixture on top of the biscuit and popcorn base and spread it out to the edges.
7. Melt 100g of marmalade with 1 tablespoon of water until smooth, then pour on top of the cheesecake
8. Put the cheesecake in the fridge and leave to set for 24 hours.
9. Once set, decorate the cheesecake with the rest of the chocolate swirls and a bag of Portlebay Lemon Sherbert Popcorn!

Popcorn chicken bites

About realfoodie
realfoodie is a vibrant home cooking Instagram account (and soon to be recipe website: http://realfoodie.co.uk) created by Emy Mordue. realfoodie is all about sharing home cooked dishes and foodie finds to inspire more people to cook from scratch under a very simple motto: everything in moderation. By day Emy works as a Senior Content Marketing Manager in Exeter’s city centre, and outside of working hours you’ll find her hanging out in her little cottage kitchen, working on new dishes for the realfoodie website.
Discover more from realfoodie on Instagram here!

Crispy Bacon & Maple Syrup Popcorn Chicken Bites with Maple
Mustard Dip
Portlebay Popcorn asked me to create a recipe using their Devon-popped popcorn and I
was more than happy to give it a go! I’m a real savoury cook at heart – and I wanted to
challenge myself to use popcorn in a slightly different way – so here’s my take on Popcorn Chicken… made with real Popcorn!
Ingredients:
Chicken
2 tbsp crème fraîche
250g chicken breast
1-2 tsp herb/spice of choice (I used cajun)
50g Portlebay Crispy Bacon & Maple Syrup Popcorn
+ sea salt / pepper for seasoning
+ vegetable oil for frying
Dip:
3 tbsp crème fraîche
1/2 tsp wholegrain mustard
1-2 tsp maple syrup
This recipe makes between 30-40 popcorn chicken bites (depending on how big
‘bite-size’ is to you!)

Vegan Rocky Road

 

Talented food photographer Natalie (Thephotographerstable) came up with this beautifully creative vegan alternative to rocky roads! A perfect little bundle of popcorn, sugar and happiness all rapped up in a rustic string! These little parcels are perfect as gifts or just for enjoying with friends!

 

VEGAN POPCORN ROCKY ROAD

INGREDIENTS

1 bar of Dark Chocolate
1 pack of Portlebay Popcorn Lightly Salted
50g Almonds
100g Glace Cherries
100g Vegan Biscuits

METHOD
1. Melt the Chocolate in a bain marie.
2. Add all the ingredients into the bowl and mix well
3. Allow to set in a lined square tin
4. Cut into tasty chunks and enjoy!

 

 

 

 

Peanut Butter Popcorn Bites

Here at Portlebay we are always looking for ways to enjoy the snacks we love in a quicker, easier and healthier way, and this week food blogger and nutritional therapist Molly Buszard (mollybhealthy) has provided us with the perfect solution! For more health inspiration check out Molly’s Instagram for a few top tips!

 

Peanut Butter Popcorn Bites

My two favourite ingredients, popcorn and peanut butter, made into delicious crunchy sweet and salty bites! A really simple recipe to make with only 4 ingredients, perfect for a tasty snack to enjoy throughout the week.

Ingredients:

2 packs of Portlebay Salty Popcorn
30g Coconut Oil
120g Crunchy Peanut Butter
70g Honey or Maple Syrup

Method:

1. In a saucepan add the coconut oil, peanut butter and honey.
2. Leave to simmer while continuously stirring, being careful not to let the mixture burn and separate.
3. Once melted and mixed together, take off the heat.
4. Add in your popcorn into the pan, slightly crunching with your hands to break it up a little.
5. Stir together until the mixture has coated all the popcorn.
6. In a square tin lined with parchment/baking paper, pour in the mixture.
7. Use a spatula to press down the mixture hard so that it is evenly spread out and holds together.
8. Pop into the fridge for around 40-60 minutes until set.
9. Bring out, cut into small squares and store in an airtight container in the fridge.

No Bake Lemon Drizzle Cheese Cake!

There’s no baking, it’s easy peasy and it’s delicious…how could you not make this marvellous cake from dessert heaven?!

Before we dive into the cake making action, we must first introduce you to Jessie, the mastermind behind this lemon-y delight. Jessie is all about blogging, baking & picture taking! Her main mission is to make delicious bites but also keep them as healthy as possible (she’s a hero in our eyes!) To find some more of her bakes and recipes head over to her Instagram page here!

Ingredients

• 200g Biscuits (of your choice!)
• 100g Butter
• 500g Mascarpone
• 75g Sugar
• 3 tbsp Lemon Juice
• 25g Portlebay Popcorn Lemon Sherbet

Making The Cake!

1. Crush the biscuits & melt the butter: mix & combine well, then press into a 6” loose bottomed cake tin
2. Top layer: Whip the Mascarpone & sugar and add 3 tbsp lemon juice to the mixture
3. Layer the Mascarpone mixture on top of the biscuit base
4.  Refrigerate until set.
5. Once set, top with a bag of Lemon Sherbet popcorn and

 

If you enjoyed this rather yummy recipe, you may also enjoy Debbie’s Salted Caramel Popcorn Cake too!

 

Pork Popcorn Meatballs

Pork Popcorn Meatballs? We know popcorn isn’t a typical ingredient when it comes to meatball making but Jessie of Jessie Bakes recently experimented with our Crispy Bacon & Maple Syrup popcorn and her meatballs look tiptop tasty!

What you need to make these Pork Popcorn Meatballs:

(Makes 30 small meatballs!)

• 25g Crispy Bacon & Maple Syrup Portlebay Popcorn (one small ba
• 500g pork mince
• 1/2 onion thinly diced
• 1 egg
• Tbsp Oregano
• Tbsp Nigella Seeds

 

What To Do:

1. Add your mince, diced onion, herbs and egg into a mixing bowl and thoroughly combine.
2. Roll  the mixture into meatballs, up to you how big or small!
3. Grab a pestle and mortar; grind the popcorn into smaller pieces.
4. Coat your meatballs in the popcorn, akin to bread crumbs.
5. Fry or baked until cooked! Tah-Dah your done!

 

For more delicious Jessie-style recipes, checkout @jessie_bakes_on Instagram! You may also like the look of Sesame and Tamari Stir Fry Topped With Wasabi and Ginger Popcorn have a peek at the recipe!

Cacao & Banana Rocky Road ‘Nice Cream’ (with chocolate coated popcorn and peanuts!)

To tantalise your taste buds this week, thirteen year old food blogger from little beans kitchen created this cooling summer treat! A yummy mix of banana and chocolatey flavours topped off with popcorn and peanuts- the perfect bowl of ‘nice cream’!

 

Cacao & Banana Rocky Road ‘Nice Cream’ with chocolate coated popcorn and peanuts

Serves 2-3

(By little beans kitchen) 

Banana nice cream
•2 frozen bananas
•1-2 tbsp of cacao powder
•A splash of almond milk

-Simply place all ingredients into a blender
and blend till smooth.
-Then place into freezer if it’s too runny

For the rocky road popcorn & peanut mix
•1 bag of Portlebay sweet and salty popcorn
•Vegan chocolate of your choice, add as much of this as you want (depends how chocolate coated you want the mix)
•Roasted peanuts 1-2 Handfuls

-Melt the chocolate and mix in the popcorn and peanuts then place in to a tub
– leave to set in fridge for an hour or two

 

Finally bring it all together by either mixing the popcorn and peanut butter mix into the nice cream before freezing or you can sprinkle the mix on after the nice cream is frozen and put it into bowls.

 

Lovely, Lemmony Popcorn Cupcakes

Inspired by all things summery and this wonderfully zesty flavour, food blogger Georgina (theglutenfreesloth) created this delicious and gluten free recipe for Lemon Curd filled cupcakes with our Lemon Sherbet popcorn. Creating food that is gluten free and super yummy is a passion for Georgia and we just love what she does! Here is her amazing recipe below, but make sure you check out the other funky foods she comes up with on her Instagram feed as well!

Lemon curd filled cupcakes using Portlebay Lemon Sherbet flavour popcorn. 

Recipe by Georgina Joiner

http://www.thecoeliacsloth.com
Gluten Free. 
Makes 8 cupcakes

For the cupcakes:
110g Caster sugar

110g Margarine

110g Gluten free self-raising flour

1tsp Xanthan Gum

2 Medium Eggs

1tsp Vanilla extract

Zest of 1 lemon

Lemon Curd

For the buttercream: 
120g Margarine

240g Icing Sugar (plus some extra)

Juice of 1 lemon

Yellow food colouring

1 pack Portlebay Lemon Sherbet flavour popcorn

Method
1. Preheat the oven to 180°c.

2. Place cupcake cases in a cupcake/muffin tray.

3. Beat the margarine until it’s soft and fluffy.

4. Slowly add in the caster sugar and beat until well combined.

5. One by one, mix in the eggs.

6. Add in the vanilla extract and the lemon zest.

7. Sift in the flour and mix in the xanthan gum, until you have a smooth cupcake batter.

8. Using a spoon, scoop the batter into your cupcake cases, 3/4 of the way.

9. Bake for 15-20 minutes. You will know they are baked when a skewer inserted into them comes out clean, or if you gently press on the top, they spring back.

10. Leave the cakes to cool on a wire rack.

11. Once the cakes are cooled, use a icing nozzle to remove the centres of the cupcakes. Press it half way down, twist, until you have a small hole in the centre of the cupcake. Discard the small pieces of cake you’ve removed with the nozzle.

12. Spoon the lemon curd into the holes in the cupcakes.

13. For the buttercream icing, beat your margarine until fluffy.

14. Mix in the icing sugar bit by bit, until a thick cream forms.

15. Add in the lemon juice, and yellow food colouring and mix thoroughly. The lemon juice may make the buttercream a little thinner, so feel free to add in some extra icing sugar until the consistency is thick enough to pipe.

16. Transfer the buttercream icing to a piping bag with a star shaped nozzle.

17. Pipe the buttercream in swirls on the top of the cupcakes, and finish them off by placing handfuls of the Lemon Sherbet popcorn onto the top of them.

18. Serve and Enjoy!

 

Super Easy Sweet Potato Cacao Brownies

The delightful Sarah, of the blog Mummy Fuel, whipped up this delicious recipe for Sweet Potato Cacao Brownies, that are both gluten and flour free! It’s a super easy and super scrumptious combo, the perfect homemade treat!

Ingredients:

• 1 cup steamed then mashed sweet potato
• 2 eggs
• 1 scoop cacao protein powder
• 1 scoop raw cacao
• 1 tbsp agave nectar
• 2 tbsp choc shot
• Dash almond milk
•  25g pack of Portlebay PopcornSweet & Salty

Method:

• Mix all but the popcorn together in a large bowl.
• Pop the mixture in the oven and bake for 30 mins on 180C.
• Leave to cool for a few minutes.
• Sprinkle with Portlebay Popcorn and enjoy!

If you enjoyed this tasty brownie why not have a peak at our Mocha Popcorn Rocky Road recipe too!

Marvellous Raspberry Mug Cake

Meet Jess; a self confessed foodie, keen blogger, health enthusiast and creator of the Marvellous Raspberry Mug Cake. Known as Jessicalilylou on Instagram, Jess frequently shares a wide range of recipes and very, very yummy meals on her blog and social channels- Make sure you have a gander at her other magnificent creations!

Making The Marvellous Raspberry Mug cake:

You will need:

• 4 tbsp of gluten free flour
• 1 flaxseed egg (ground flaxseed and warm water)
• 2tbsp of milk
• 1/2 tsp of vanilla essence
• Crushed Portlebay Popcorn

Method (in one simple step!):

Mix all the ingredients together and place in the microwave for three minutes! Once you hear that magic PING-  you are free to enjoy your Marvellous Raspberry Mug Cake !

If you enjoyed this tasty but oh so simple recipe have a look at the recipe for Cinnamon Swirl and Blush Granola Cookies.