We had a Eurovision party on Saturday (at least partly because it was in Copenhagen). Was pretty fun, and quite a lot of people came (Esther and Freddy, Dane, Hannah M, Alvin, Morgan and Matt, Nate and Glynis, Ben H, Martin L, Daniel and Viola, Adam, Nick S, Ian S, Dave and Nathaniel, Katy, Zeba and Rishi).
I had lots of liquorice powder left in the pot S brought back from Denmark on his first visit. I learned from my ketchup making experiment that I needed to be more sparing with it. For some reason I decided it might be good on popcorn. I liked the idea of it being optional, and being able to put on just a little (or a lot!).
2 tbsp coconut oil
1/2 cup popping corn
~1 tsp liquorice granules, ground fine
~1 tsp salt
Put oil and corn in a tall lidded pan. Cover and turn to medium-high. Heat, shaking occasionally, until the pops have died down. Take off the heat and uncover. Tip into a bowl and toss with the liquorice and salt.
This really was surprisingly good!
Showing posts with label popcorn. Show all posts
Showing posts with label popcorn. Show all posts
Monday, May 12, 2014
Sunday, March 9, 2014
Popcorn muffins
I made a lot of popcorn and started daydreaming about baking with it. I was running short of snack muffins so muffins were the obvious choice (referred to this recipe). These are fun!
(makes ~9 muffins)
5 cups popped corn (2 1/4 cups after homogenising)
1 1/2 cups plain flour
1/3 cup brown sugar
1 tbsp baking powder
1/2 tsp salt (use less if the popcorn was salted)
1/2 tsp ground cinnamon
1 cup fake milk
1 tbsp ground linseed mixed with 2 1/2 tbsp boiling water
2 tbsp veg oil
1/2 tsp vanilla essence
Version 1 = dark chocolate, sour cherry and thyme - add 1 tsp dried thyme, handfuls of sour cherries and of dark chocolate chips/chunks in with the dry ingredients.
Version 2 = mango, coconut and cardamom - add 1/2 tsp freshly ground cardamom, 2 tbsp dried shredded coconut and ~4 tbsp diced mango (from frozen) to the dry ingredients.
Heat oven to 400F. Prepare a muffin tin. Grind popcorn (I used the blender) until it is mostly pulverised (don't worry about a few remaining unground kernels - they will be fine+fun). Put ground popcorn in a medium bowl with flour, sugar, baking powder, salt and any additional dry ingredients (see Versions) and mix with a fork. In a separate bowl, beat together the fake milk, linseed mixture, veg oil and vanilla essence. Add wet to dry and mix until just combined. Dollop into prepared muffin cups and bake for 25-30 min, until lightly browned and a skewer comes out clean.
They are tasty but with so many additional flavours the popcorn is lost. I plan to tweak this to get a version that actually tastes like popcorn!
(makes ~9 muffins)
5 cups popped corn (2 1/4 cups after homogenising)
1 1/2 cups plain flour
1/3 cup brown sugar
1 tbsp baking powder
1/2 tsp salt (use less if the popcorn was salted)
1/2 tsp ground cinnamon
1 cup fake milk
1 tbsp ground linseed mixed with 2 1/2 tbsp boiling water
2 tbsp veg oil
1/2 tsp vanilla essence
Version 1 = dark chocolate, sour cherry and thyme - add 1 tsp dried thyme, handfuls of sour cherries and of dark chocolate chips/chunks in with the dry ingredients.
Version 2 = mango, coconut and cardamom - add 1/2 tsp freshly ground cardamom, 2 tbsp dried shredded coconut and ~4 tbsp diced mango (from frozen) to the dry ingredients.
Heat oven to 400F. Prepare a muffin tin. Grind popcorn (I used the blender) until it is mostly pulverised (don't worry about a few remaining unground kernels - they will be fine+fun). Put ground popcorn in a medium bowl with flour, sugar, baking powder, salt and any additional dry ingredients (see Versions) and mix with a fork. In a separate bowl, beat together the fake milk, linseed mixture, veg oil and vanilla essence. Add wet to dry and mix until just combined. Dollop into prepared muffin cups and bake for 25-30 min, until lightly browned and a skewer comes out clean.
They are tasty but with so many additional flavours the popcorn is lost. I plan to tweak this to get a version that actually tastes like popcorn!
Popcorn with maple syrup, thyme and salt
We got popping corn in the CSA a while back, but when I tried popping it: nothing but burned bits. I had thought popcorn foolproof... evidently not.
This time I think I discovered my mistake: I'd heated the oil before adding the popcorn - do not do this!
~2 tbsp sunflower oil (or other high heat oil... coconut might be nice)
~1/2 cup popping corn
pinch of salt
flavouring to add when popped (optional): dried thyme, maple syrup, salt, all to taste
Use a tall, heavy-bottomed pan with a lid. Put the oil in, then add the corn and a pinch of salt. Put the lid on and shoogle around to coat the corn with oil. Turn on a high heat and, keeping the pan covered, heat it, shaking occasionally, until the corn starts to pop. Keep shaking occasionally until it stops popping. Take off the heat, shake and listen for the last few pops, then uncover. Perhaps best to add additional seasonings on an individual serving basis.
This time I think I discovered my mistake: I'd heated the oil before adding the popcorn - do not do this!
~2 tbsp sunflower oil (or other high heat oil... coconut might be nice)
~1/2 cup popping corn
pinch of salt
flavouring to add when popped (optional): dried thyme, maple syrup, salt, all to taste
Use a tall, heavy-bottomed pan with a lid. Put the oil in, then add the corn and a pinch of salt. Put the lid on and shoogle around to coat the corn with oil. Turn on a high heat and, keeping the pan covered, heat it, shaking occasionally, until the corn starts to pop. Keep shaking occasionally until it stops popping. Take off the heat, shake and listen for the last few pops, then uncover. Perhaps best to add additional seasonings on an individual serving basis.
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