Portlebay Chocolate Bites

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Our easy- peasy, chocolate bites are perfect for a little ‘pick me up’, to satisfy that sweet craving! The combination of delicious chocolate, our crunchy popcorn, and goji berries, makes for a heavenly nibble, with just the right amount of fruit! We’re talking sweet, crunchy, and smooth- just deeelightful!

Popcorn and BerryChocolate Bites:

Serves: 4 (ish)        Prep time: 20 mins       Free time: 1 hour        

What’cha need:

  • 150g chocolate dark or milk- whichever you prefer!
  • 1 tsp coconut oil
  • 15g Lightly Salted Portlebay Popcorn
  • A small pack of Goji berries- we purchased a 100g pack but didn’t use all of them
  • A large sprinkle of mixed seeds

Method:

  • Add 2 inches of water into a medium sized pan and bring to simmer. Add a glass bowl into the pan, making sure that the water does not overflow into the bowl. Break the chocolate into pieces and put it in the bowl, with the coconut oil. Stir the chocolate occasionally until all is melted.
  • Once the majority of the chocolate has melted add the goji berries and seeds into the mix.
  • Line a baking tray with grease proof paper and pour your chocolate mix onto paper- ensuring that it is evenly spread. Then sprinkle the popcorn, goji berries and seeds on top.
  • Place the baking tray in the freeze for approximately 1 hour.
  • Once the chocolate has set, remove from the freezer and by hand break the chocolate into bites and enjoy!

Happy munching!

 

Guest Blogger Emma: Why She Loves Devon

Hi, I’m Emma, one of those ‘creative people’ now living in Devon… I spend my days blogging about Devon, photographing anything and everything, creating gifts, giving social media advice and trying to get to the beach with my Cyprus rescue dog, Lola and husband Mike! I quit the corporate world 18 months ago and never looked back! Based just outside Salcombe, I love nothing more than a windy beach walk or a day on the water, always camera in hand, trying to get that perfect Insta shot! You can find my insta page here: @emmathedevongirl

How I Ended up in Devon

My family moved to Devon from The Cotswolds in 2010. I stayed in the Cotswolds with my now husband and focused on working my way up the corporate ladder, until I started craving open seas and a more creative life. I packed my bags and quit my job in 2016 and off to Devon I went. After spending my summers at our Devon holiday home as a teenager, it really felt like I was heading back to Devon for a big holiday, the only difference this time, I still haven’t left! Time goes so fast down here, one minute you have a road completely to yourself in the middle of a frosty winter and the next you are picking the smallest lanes to try and avoid the tourists in summer! I have never worked harder, or been happier in my life!

Living a Devon life is something people talk about, even dream about. More and more people want to quit the rat-race in favour of a more simple life in the country, I am so lucky to be able to do this in my 20’s. I want to share this experience with the world, show everyone how wonderful Devon is, get them to come here on holiday or even get them to catch the bug and move here!

My Favourite spots in Devon

South Milton Sands is my go-to beach in the winter, but its just too busy nowadays in the summer, I often head to some of the other nearby beaches, such as Bigbury, North Sands or Bantham to mix it up a little!

Salcombe is one of my favourites places to wonder around – if you can get a parking space! It, again, gets pretty busy over the summer holidays, but there is so much to do and there really is something for everyone. I like to take the ferry over to the other side of the estuary and walk across the coast path to Gara Rock.

Another spot that I like is Noss Mayo. I recently visit this charming place, it was so pretty and the food in The Ship Inn (a very nice pub) was pretty tasty!

Devon Delicacies

I’m a true Devon cream tea girl – cream then a little jam on top! I also live for the sausage rolls at The Bake House in Salcombe and their salted caramel brownies! I am a great fan of finding new Devon based products, such as Portlebay Popcorn!

Have little sneak peak at my blog to find out even more about Devon, maybe you’ll discover a new place to go and explore? www.devongirl.co.uk

Mocha Popcorn Rocky Road

We present you the delicious Mocha Popcorn Rocky Road recipe! TAH-DAH! The marvellous Sophie, the creator of the blog Oat So Delicious, worked her magic and with our Portlebay Popcorn produced this to die for tasty treat!

Mocha Popcorn Rocky Road

 

Ingredients

Makes 6 slices

  • 90g dark chocolate, chopped
  • 2 tbsp coconut oil
  • 60ml maple syrup
  • 1 bag Portlebay cappuccino popcorn
  • 2 tbsp cocoa powder
  • 2 tsp espresso powder
  • 75g whole hazelnuts
  • 25g mini marshmallows

Method

  1. Melt the chocolate, coconut oil and maple syrup on the hob until silky smooth.
  2. Add the cocoa and espresso powders to the melted chocolate mixture until they’ve dissolved.
  3. In a large bowl add the popcorn, hazelnuts and marshmallows, then pour over the chocolate/coffee mixture.
  4. Stir everything together until the popcorn/nuts/marshmallows are fully coated in the chocolate mix.
  5. Pop in the fridge for 4-5 hours to set, or in the freezer for 1 hour.
  6. Cut into 6 slices and serve.

Sophie, the self confessed breakfast addict, created her blog to focus on healthy eating through experimenting with cooking and baking. Oat So Delicious is busting with yummy breakfast, baking and sweet bite recipes to inspire a healthy diet. Don’t forget to check out her Instagram page too, it’s beautiful!

Brahma Studios- Taking up a New Hobby

As it’s the start of a new year , there’s no better time to take up a new hobby and set yourself some achievable and exciting goals for the year. We have reached out to the fabulous Christie who has told us a little about her and her photography, which started as a hobby but today is much more!

Christie of Brahma Studios works closely with those beginning new business adventures and specialises in photography, videography and graphic design. We adore her ‘photography for the wild folk’ which you can checkout on her instagram here!

 

Over to Christie…

Photography and design experience to date

I began experimenting with photography from a relatively young age. My dad had an old Olympus OM-1 that he let me play around with, I’d snap up some point and shoot bargains from charity shops and some cheap film from the pound shop. I really enjoyed the developing process and that the results were always really exciting and unique.

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How I got into photography and design

I actually don’t have a definitive answer for this one. I was definitely the creative one of my family, possibly a trait I got from my dad and grandad. I was always doodling, painting, writing and then came the camera.

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What inspires me?

My inspiration often comes from the places I visit – especially coastal areas. I particularly love Cornwall and it’s rugged coastline, I’m really lucky to live in the south west and have the coast so close to me. I always feel inspired when I get back from a successful trip away. I’ve just got back from Bali, it’s such an inspirational place, I came back with lots of ideas.

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The equipment I used when I was a beginner

I had a relatively basic SLR when I started college, before this I was using a bog standard camera that my parents bought me for school trips, it was probably about 5 mega pixels!

An entry level SLR will do just fine, cameras are so advanced now it all depends what you want to achieve, decide your budget and talk to photographers about their experiences with their kit. Once you’ve bought your camera, maybe go to a few workshops on how to use it, personally I find it’s so much easier to learn from playing around with your gear rather than reading a manual.

Editing Tips

Again, workshops are really useful for this. So book yourself into one to learn the basics, I have learnt A LOT from other people teaching me their tricks.

Exploring Photography

Once you’re comfortable with your kit, go out and find your inspiration, I have covered a range of subjects over my time, including fashion, portraiture, landscapes and more recently food!

I found that getting out of my comfort zone was really rewarding, as someone who is naturally shy, meeting up with models was unthought of. I forced myself to break out of the comfort and meet people, message small companies and even get involved with competitions, something a few years ago I would never have dreamt doing.

In life I believe you should find what you love doing and really explore it, whether it’s photography, dance, a sport, writing poetry, travel, there is so much out there to really get stuck into.

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We are very fond of Christie’s work, and hope that if you haven’t already, you feel  inspired to wake-up tomorrow morning and pursue something new and totally thrilling!

 

Don’t forget to have a peak at Brahma Studios website for extra inspiration!

 

Still looking for a new hobby? Take a peak at our post ‘ONA by Agne: Luxury Knitwear and Homeware Designer’, all about giant knitwear and knitting! We think we might take it up, it’s very cool!

Guest Blogger! Fran’s Chocolate and Lemon Biscuit Bites

Recently, Portlebay Popcorn asked me to create a recipe with their popcorn, and I just had to say yes! Popcorn is one of my favourite snacks and their delicious and innovative flavours were just too good to not try. I wanted to use one of the more unusual flavours and what is more exciting than lemon sherbet popcorn? Therefore, these chocolate lemon biscuit bites were formed.

I am not going to lie to you, this was one of those recipes where I just made it up as I went along and it turned out pretty darn good. A cheesecake style biscuit base with a chewy lemon cashew middle and a crispy chocolate topping. But of course the crème de la crème of this recipe is the lemon sherbet popcorn, that proudly sits on top.

Ingredients: Makes 9 bites

  • 100g Cashew Butter
  • 2 tbsp Desiccated Coconut
  • 3 tsp Lemon Extract (can adapt to taste)
  • 1 tbsp of Coconut Flour (or Ground Almonds works well too)
  • 150g Dark Chocolate
  • 100g Digestive biscuits
  • 75g Butter

Method:

  • Start by mixing together the cashew butter, coconut, lemon extract and coconut flour in a bowl.
  • If the mixture is a little thick you can add a splash of water and mix again.
  • Melt the chocolate in a bowl over a saucepan of boiling water – be careful not to burn the chocolate.
  • In a separate bowl crush the digestives with a rolling pin until they resemble a fine crumb.
  • Melt the butter in a saucepan and then add to the biscuit crumb. Mix together until the biscuit is coated in butter and sticking together.
  • Evenly distribute the biscuit mix between 9 round silicon moulds – press it into the bottom.
  • Next add 1tsp of cashew mixture onto the biscuit base and spread evenly.
  • Finally add a spoonful of melted chocolate to the top and then a sprinkle of Portlebay Lemon Sherbet Popcorn.
  • Leave to set in the freezer for about 30 mins before tucking in!

Fran

xx

Don’t forget to checkout Fran’s gorgeous Instagram page and blog for many more delicious and creative recipes, they’re amazing!

 

 

Steph’s Portlebay Popcorn Granola!

 

 

 

Popcorn granola? YES PLEASE! The very cool and talented vegan recipe blogger Steph, also known as StephiDFitness, created this wonderful recipe which we think is super fun and guaranteed to help shift those January blues!

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Steph- The Vegan Blogger

Popcorn Granola and Granola Balls Recipe:

Prep Time: 5 minutes
Cook Time: 15 minutes
Yields: 4 portions or 12 balls
Storage: Sealed container (for the granola) or fridge (for the balls)

Ingredients:

  • 150g rolled oats
  • 50g almonds – lightly crushed (or other nuts)
  • 40g hazelnuts – lightly crushed (or other nuts)
  • 2 tbsp. vegetable oil
  • 2 tbsp. maple syrup
  • 30g desiccated coconut
  • 20g dried cranberries (or other dried fruit)
  • 20g dried goji berries (or other dried fruit)
  • 25g Sweet and Salted Portlebay Popcorn

For Granola Balls:

  • 200g pitted dates (blended into a paste)
  • 3 tbsp. golden syrup

Method:

  1. Pre-heat your oven to 150*C (fan oven)
  2. Add the oats, almonds, hazelnuts, oil and maple syrup and stir until thoroughly mixed
  3. Line a baking tray with baking paper and spread the oat mixture and bake for about 15 minutes until brown (make sure it doesn’t burn!)
  4. Then, in a bowl, stir in the rest of the ingredients
  5. Enjoy warm or cooled!

For granola balls:

6. Mix in the dates and golden syrup until all the dates are coated and sticky
7. Use your hands to form balls by squashing the mixture together
8. Optional: dip in vegan chocolate to finish and enjoy!

Do checkout The Vegan Recipe Blog, for many more sweet and savoury vegan friendly treats created by Steph! Be prepared to be made very very hungry! Also checkout her super inspiring Instagram page here!

A Little Bit About Jemma!

You may have noticed on our feeds some rather lovely animations from a talented designer, Jemma Leigh Conway! For anyone who’s missed them, pop over to our Facebook, Instagram and Twitter pages for a gander.

 

Jemma is a 23 year old designer of cards and accessories, and is even looking to move into homeware, too! She graduated from Birmingham City University in 2016 with a BA (Hons) Fashion Design degree, where she unveiled her graduate collection at Graduate Fashion Week 2016 and Edinburgh Charity Fashion Show 2017. Wowee!
She’s worked as a Bag and Accessories Designer & Pattern Cutter since graduating, for a small family run business just outside of a lovely little town called Frome in Somerset, where they actively celebrate and promote all the local skilled independent designers, makers and businesses.
She started designing her own greetings cards (with my kitten Timmy being my inspiration) before expanding into last year’s Valentines themed cards, where it really took off! From there, she’s played around with punderful puns on her cards with beautiful hand drawn animations to match.
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Her adorabubble inspiration, Timmy!
All her dazzling products, including cards she designed with Portlebay Popcorn in mind,  can be found on her website, or at local markets that are announced on her social media pages!

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’s Pimped Christmas Wrapping

Gift giving at Christmas is one of the many delightful parts of the festive period! We love the joy that it brings and all the prep that comes with it! However, a gift wouldn’t be as enchanting without the decorative wrap and accessories! So we have come up with four simple but chic looks for you to pimp your Christmas wrapping (these looks work best wrapped around boxes.)

You will need:

  • Brown wrapping paper (parcel paper)
  • Some pretty/festive twine
  • Some festive accessories to tie onto the parcel (these can be purchased at any shops that sell crafty things!)
  • Cello tape
  • Scissors
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You will need

Step 1: Measure up and cut accordingly the amount of brown paper that is required to cover your present. Carefully wrap the gift, but do be attentive as brown paper does crease easily and so any folds that you may need to re-do could leave crinkles.

Step 2: Take the twine and tie it around the gift (not to tightly else the paper will crinkle). Once you have brought the twine back to the front side, tie it into a simple knot making sure that you still have quite a lot twine left for fastening your accessory.

Step 3: Place your festive accessory on top of the twine knot and then carefully tie a tight knot to keep the decoration secure. To finish off the look tie a bow on top of the knot and trim any extra twine. TA- DAH!

We would love to see how you’ve pimped your Christmas wrapping, do send us some snaps!

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 

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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 

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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 

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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!