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
250g Digestive Biscuits
2 Bags Portlebay Lemon Sherbert Popcorn
300g Lemon and Lime Marmalade
3 tbs chocolate curls
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.
Melt the butter and mix into the biscuit and popcorn mixture.
Pour the mixture into a greased tin and press the mixture down until it’s all flat.
Combine the mascarpone with the juice and rinds from the lemons and chocolate swirls, then stir well.
Melt 200g marmalade with a couple of tablespoons of water, keep stirring until it becomes smooth. Then mix in with the mascarpone.
Pour the mixture on top of the biscuit and popcorn base and spread it out to the edges.
Melt 100g of marmalade with 1 tablespoon of water until smooth, then pour on top of the cheesecake
Put the cheesecake in the fridge and leave to set for 24 hours.
Once set, decorate the cheesecake with the rest of the chocolate swirls and a bag of Portlebay Lemon Sherbert Popcorn!
To tantalise your taste buds this week, thirteen year old food blogger from little beans kitchencreated 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
(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.
To celebrate the glorious return of one the best loved baking programmes on the British television, we’ve teamed up with the lovely people at Lucy Rocks Paleo to bring you a baking competition you can do without stepping inside that fabled Bake Off tent.
You can try out our recipes, or make up your own, they just have to be delicious I’m afraid. How difficult can that be when you’re smothering everything in chocolate?
Week 1 kicks off with a classic tray bake (just without the bake): Rocky Road! You may remember we featured our Popcorn Rocky Roads online a while ago, well now they’re back with the delicious addition of Lucy Rocks Paleo Golden Granola.
If you’d like to try out the recipe yourself, you will need:
1 smallish, deep baking tray, greased and lined
75g of Cappuccino Portlebay Popcorn (although other flavours will work just as well)
200g of Golden Granola from Lucy Rocks Paleo
50g of Mini Marshmallows
300g of Dark Chocolate (or whatever chocolate is your favourite)
50g of Salted Butter
A dash of whatever you would like to decorate your masterpiece with
For you Rocky Road purists out there, I’m sure you’ll be crying out “Where’s the raisins?! Where’s the cherries?! What is this sham of a Rocky Road recipe about!”. Do not fear cake lovers, as Golden Granola has all of these elements and more! With mulberries, goldenberries, coconut chips and tonnes of other healthy bits and bobs, it’s a wonderful alternative to give your bakes that extra crunch!
Get ready for a picture heavy post, with tonnes of craving inducing images of melted chocolate, because that’s going to feature a lot! First of all, melt the chocolate and the butter together in a heat proof bowl, over a shallow pan of simmering water. Make sure the water doesn’t touch the bowl, and the chocolate doesn’t get too hot! Chocolate cement is great for tiling a ginger bread house, but not for much else.
Right now you’re going to be fighting back urges to plonk yourself on the sofa and tuck into that bowl of chocolate heaven with a teaspoon and a sense of reckless abandon. Hold yourself together! The next bit is a piece of cake…sorry.
All your tiny marshmallows (bar a few for decoration), Portlebay Popcorn and Lucy Rocks Golden Granola need to be mixed in with a lot of added elbow grease, to make sure every grain and popcorn piece is thoroughly coated in your butter and chocolate mixture. If you can’t quite get everything covered, melt a little bit more chocolate in the microwave to cover those last few patches. It should look a little something like this:
It will get messy, but where’s the fun in keeping everything tidy, eh? Once it’s all mixed together and coated as much as you can get it, you need to start piling the mixture into the baking tray, making sure to get it into as many nooks and crannies that you can. A little like this:
You can decorate yours in any way your chocolate loving heart desires; we’ve used sugar sprinkles you can find in any supermarket or baking shop, and of course more mini marshmallows.
Place in the fridge to chill for a couple of hours until the chocolate is firm and holds it’s shape, or put it in the freezer for about an hour if you just can’t wait to tuck in! At the end of it all, you will end up with some beautiful popcorn-y granola-ry goodness.
And there you have it! A simple treat to try at home, and loved by all.
Share your own fantastical tray bakes on The Portlebay Popcorn or the Lucy Rocks Paleo Facebook, for your chance to win some scrumptious popcorn and granola!