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!

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.

 

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.

Almond Butter & Dark Chocolate Popcorn Bars

Like the sound of these Almond Butter & Dark Chocolate Popcorn Bars? Give a big thanks to Emma! Emma is the creator of the nutrition and recipe blog Essentially Emma. Currently studying a Master’s in Human Nutrition, Emma has become very interested in food and how our bodies work and so decided to create her own blog, as a place to record her tasty recipes and all that she learns about nutrition and health. We have to admit it makes for a great read and we certainly have learnt some new things!

Want to make these delicious Almond Butter & Dark Chocolate Popcorn Bars? Keep reading…

Ingredients:

3 bags of Portlebay Popcorn (I used the Sweet & Salty flavour)

2 cups rolled oats

1/2 cup raisins or other dried fruit

1/2 cup almonds, roasted and roughly chopped

1/3 cup mixed seeds

1/2 cup honey

1/2 cup almond butter

1 tsp vanilla extract

2 tbsp coconut oil

25g dark chocolate

Method:

  1. If you need to toast your almonds, preheat the oven to 180c/350f. Arrange the almonds on a baking tray and roast for 5 minutes. Remove from the oven and roughly chop.
  2. Grease (I use coconut oil) and line a 20cm square baking tin with greaseproof paper.
  3. Add the popcorn, oats, chopped almonds, raisins and seeds to a large mixing bowl, mix lightly to combine.
  4. In a small saucepan, heat the coconut oil, almond butter, vanilla extract and honey over low heat until the coconut oil is melted and the ingredients are well mixed.
  5. Pour the honey mixture over the popcorn mixture and stir gently until the popcorn mixture is evenly coated in the honey mixture and the nuts, seeds and raisins are evenly interspersed.
  6. Add the mixture in to the tin and using the back of a spatula (or your hand!) press it down gently so that it fills the tin and is fairly compressed – otherwise the bars will fall apart and we don’t want that!

7. Place the tin in a fridge and refrigerate for an hour.

8. If you would like to add a chocolate drizzle, I mean who wouldn’t, melt the dark chocolate. Microwave in a microwave-safe bowl for 30 second intervals, stirring and checking in-between until the chocolate is melted and smooth (usually 2-3min). To melt on the hob, heat a pan of water to a strong simmer and float a bowl containing the chocolate on top of the water until melted (the official pan for this is called a bain marie).

9. Using a fork, drizzle the melted chocolate over the mixture in the tin. Once you have drizzled to your heart’s desire, return the pan to the fridge for another 30 minutes.

10. Remove the tin from the fridge and using the edges of the paper, pull the bar mixture out of the tin. It should be nice and chilled and a solid block, if not, let it cool in the fridge for a bit longer.

11. With a large, sharp knife, cut the block in to 12 bars and enjoy!

Note: These bars keep best in a tupperware in the fridge for up to 5 days.

 

Emma also has a fabulous Instagram page full of very yummy meals and recipes, go have a look here!

If you liked this recipe, also have a peak at our Banana Oat Pancakes recipe!

Frozen Yoghurt Popcorn Bites

 

Looking for a sweet treat but wanting it to be healthy and a light summer delight? If so, we have the recipe that you are looking for! The charming Corina, of the blog Searching for Spice, created this refreshing recipe that will tickle you taste buds and dance on your tongue!

A Little Bit About Corina

Corina loves everything to do with food- cooking, reading and writing about food! Corina started the blog Searching for Spice to keep track of all her favourite meals and to document her cooking experiments inspired from different places throughout the world.

Corina’s Guest Blog

I can’t resist a sweet treat and neither can my children. They love snacking and it’s a challenge to come up with snacks that satisfy their cravings while not being overly sugar laden. I have to say, they both love popcorn so when I received some samples from Portlebay Popcorn I was excited to create a recipe with it that we’d all love.  

So how did I come up with the idea of frozen yoghurt bark with cinnamon popcorn?

Well, the first thing that sprang to mind was to make a kind of chocolate coated popcorn snack bar. I love cake pops and I considered making popcorn pops held together with melted marshmallows and maybe a little chocolate too. I also considered a decadent ice cream sundae with popcorn to provide that all important contrasting crunchy texture.

However, although I loved these ideas and I do encourage you to try them, I am always looking for healthier snacks and ways to get my two rather picky children to eat a balanced diet. I wanted to create a recipe that really was healthy, not just arguably so.

Although I started thinking about ice cream, I ended up thinking about yoghurt. Frozen yoghurt bark to be exact. Frozen yoghurt bark makes a brilliant healthy snack or dessert. You just spread thick yogurt onto a baking tray lined with  baking paper and then press your chosen toppings into it. I’d made it before with fruit and I just wondered what it would be like with popcorn.  I’d seen recipes online that used granola or biscuit pieces so what about popcorn?

My fear was that the popcorn would go soggy in the freezer. I had to test it out so I made a very small batch first. I was nervous. Would it work? Would I be making popcorn pops after all? Could it work? Yes! It could! It did!

Now, I wouldn’t advise you to make this and then leave it in the freezer for days.   Then it will go soggy! But, if you make it in the morning, it will still be crisp and crunchy a few hours later when the yoghurt has frozen solid. And the next day, although the popcorn touching the frozen yoghurt will not be as crunchy any more, the popcorn that sticks out will be.

Overall, this recipe is great as a snack for kids or as a healthy dessert. I flavoured the yoghurt with caramel as I think it goes brilliantly with the cinnamon in the popcorn. I then added sliced bananas and pineapple for an almost tropical Caribbean flavour.

With summer on the way, why not make a few variations using the same method? I think flavouring natural Greek yoghurt with lemon curd then adding raspberries and lemon sherbet popcorn would be a brilliant alternative for summer.  

Recipe for Frozen Yoghurt Bark with Cinnamon Popcorn

300g natural Greek Yoghurt

2-3 tbsp caramel sauce

1 banana

1 slice of pineapple, skin and core removed

Handful of Portlebay Popcorn

How to Make the Frozen Yogurt Bark

1. Line a baking tray with non stick baking paper.

2. Stir the caramel sauce into the yoghurt. Don’t add it all at first and taste to make sure you’ve got the flavour just right.

3. Pour the yoghurt onto the baking tray and spread it a little.

4. Top with the fruit and popcorn.

5. Place in the freezer for 4 hours or until completely frozen.

6. Remove from the freezer and break it up.

7. Put it in a container and return the freezer until you want to eat it. Preferably within the next 24 hours.

For more healthy recipe ideas, often with a touch of spice then do visit my blog or social media.  You can find me at:

www.SearchingforSpice.com

Instagram: @SearchingforSpice

Twitter: @CorinatheCook

Facebook: @SearchingforSpice