Perfect Peppermint Popcorn!

For all the missers of Mingles and lovers of the humble After Eight, this is a festive treat you would be simply silly not to have! Put an extra indulgent touch to your Christmas movie time with this easy popcorn treat.

To make at home, you will need the following: 

  • 250g of chocolate (we used white, but you can have whatever tickles your fancy)
  • 2 candy canes, plus an extra for dusting
  • Peppermint extract
  • At least 1 packets of Sweet & Salty Portlebay Popcorn, 75g

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Method:

  1. Bash up the candy canes into chunks, like they’ve just told you  “Gravy has no place in a Christmas dinner”. This is best done in a plastic sandwich bag using a rolling pin to break up the pieces. Make sure you leave enough nice big chunks to decorate the top!
  2. Melt the chocolate in the microwave, checking it at 1 minutes intervals. Shouldn’t take any longer than 2 minutes!
  3. Once it’s lovely and runny, put 2 teaspoons of Peppermint Extract into the melted chocolate (or to taste), and stir in.

4. Empty your Sweet & Salty popcorn into a large mixing bowl, and pour in your peppermint mixture!

Now all you do is give a good stir, and split into bowls, or keep it all to yourself in the mixing bowl, it is Christmas after all!). Use the last of the candy cane chunks to decorate the top! end copy

If you’re not a fan of mint, try melting up some Terry’s Chocolate Orange, or slathering in Nutella for an even more luxurious treat! However you’re enjoying this festive season, make sure you’re eating only the very best!

Portlebay Hot Chocolate Recipes (seriously good!)

Winter is the time for hot chocolate. It’s cold, we all like chocolate treats and we love being a big kid from time to time! So, we took the time to experiment with some Portlebay Popcorn inspired hot chocolate recipes and they were delicious! Have a read below, experiment and pop us a message about your hot chocolate experience! (It’ll be yummy we promise!)

Salted Caramel Hot Chocolate with a Splash of Rum, inspired by Lightly Salted Portlebay Popcorn 

salted
Salted Caramel Hot Chocolate

You will need:

  • 25ml of spiced rum
  • 2 tsp dulce de leche or thick caramel
  • 250ml whole milk
  • 75g milk chocolate chopped
  • Sea salt
  • Whipped cream to serve

(serves one)

Step 1: Mix the rum and dulce de leche in small bowl, until they are smooth.

Step 2: Warm the milk in a saucepan over a medium heat until it starts to simmer. Then remove the saucepan from the heat and pop in the chocolate, stir until the chocolate has melted.

Step 3: Pop the saucepan back on the medium heat until warm and then add the rum mixture along with a pinch of sea salt. Pour the chocolate goodness into a mug and add the whipped cream and raspberries!

Alcoholic Raspberry Hot chocolate, inspired by Very Berry Portlebay Popcorn 

chambord
Alcoholic Raspberry Hot Chocolate

You will need:

  • 250ml milk
  • 140g of dark chocolate chopped
  • 100ml double cream
  • 25ml chambord
  • Whipped cream, jam and Raspberries to serve

(serves one)

Step 1: Add all ingredients excluding the Chambord, whipped cream and raspberries to a saucepan over a medium heat. Stir until the chocolate is melted.

Step 2: Once the chocolate has melted continue to stir, as the mixture should thicken. Then add in the Chambord.

Step: Pour into a mug and top with whipped cream, jam and raspberries.

Chilli and Cinnamon Hot chocolate, inspired by Cinnamon Portlebay Popcorn 

chillincin
Chilli and Cinnamon Hot Chocolate

You will need:

  • 250ml milk
  • 1 cinnamon stick
  • 1 tsp chilli powder
  • 150g milk or dark chocolate chopped
  • whipped cream to serve

(serves one)

Step 1: Heat the milk and cinnamon stick in a saucepan over a medium heat, for 6-8 minutes or until boiling. Set aside for 10 minutes to infuse.

Step 2: Strain the milk into a clean saucepan and discard any captured solids. Heat again over a medium heat for 3-4 minutes or until hot (don’t boil). Then reduce the heat to a lower temperature and add the chocolate. Stir the mixture until the chocolate has melted and add the chilli powder.

Step 3: Pour into a mug and top with whipped cream! YUM!

 

 

Banana Oat Pancakes

Bored of your regular smashed avocado on toast? Fancy kicking your pancake game up a notch? Using no flour and no sugar, these banana oat pancakes are a barely naughty alternative to your regular Sunday brunch!

For 1 person you will need:

 

• 1 banana

• 1 egg

• 65g of rolled oats

• ½ a teaspoon of baking powder

• A pinch of salt

• A pinch of cinnamon (depending on your cinnamon taste levels)

• Whatever you would like to serve! We used maple syrup, fresh raspberries and cherries, and a sprinkling of Cinnamon Swirl Popcorn.

Method:

 

• Use either a blender or tonnes of elbow grease to mush up the banana and egg, and then use your remaining strength to mix in the oats, baking powder, cinnamon and salt.

• It can be as smooth as you like it – we used a blender so it was silky smooth, but I’m sure it would be just as nice with a few chunks of banana inside!

• Let the batter have a little time out for 10-20 minutes so it can thicken.

• Heat a frying pan over a medium heat, and plop in a blob of coconut oil (or any oil you prefer).

• Fry generous spoonful’s of batter on both sides until golden brown, and good enough to wolf down in one bite.

• Serve with a drizzle of maple syrup and lashing of popcorn and fruit!

Easy peasey lemon squeezy!