CARAMEL POPCORN

Why get dressed & go to the cinema when you can create your own cinema at home? A nice movie, your blanket & a SUPER BIG bowl of homemade caramel popcorn.

I hate myself for finding this recipe because this means that whenever there is a nice movie on TV, I am gonna treat myself with a big bowl of these crunchy & sweet popcorn clusters.

You won’t believe how easy & quick this recipe is! Bonus; it is prepared on the stove in less than 20 minutes; no oven required.

The are 3 tricks if you make them right then be sure that you nailed the recipe: First, make sure to have all the caramel ingredients ready next to you because caramel can burn really quickly. Second, focus on the caramel color; when its LIGHT golden you stir in the butter & once it melts & the caramel becomes amber golden, you turn off the heat. Basically, once the butter melts, you turn off the heat. Third, from the minute you add the butter, move QUICKLY!

Pamper yourself & please don’t hate me!

CARAMEL POPCORN

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 150 gm corn kernels
  • 1/2 tsp oil or olive oil
  • little oil for greasing the tray

For the caramel:

  • 1 cup sugar
  • 1 tbsp cold butter
  • 1/2 tsp baking soda

Directions:

  • Grease a big tray with oil & set aside.
  • To make the popcorn: Stir the corn kernels & 1/2 tsp oil in a large non stick pot. Cover the pot & place over high heat. Shake the pot up & down every 15 seconds until the kernels start popping. Keep shaking the pot up & down every 15 seconds until the popping is too little. Turn off heat. Remove the cover & set the popcorn aside until you prepare the caramel.
  • To make the caramel: Place the sugar in a large pan (one large enough to be able to add the popcorn later). Let the sugar cover the bottom of the pan in an even layer. Place the pan on medium high heat to melt the sugar. DON’t stir the sugar; you can swirl the pan around so that the sugar melts from all sides. If the sugar on one side seems to be melting more than the other side, push the pan so that the unmelted side is right over the flame. Keep swirling the pan every now & then until all the sugar has melted & turned into a LIGHT golden color.
  • Add the butter immediately & STIR to melt (stir the butter around the whole pan; not just in the middle). As you are melting the butter, the color of the sugar will keep getting darker. Once the butter melts, turn off the heat. The color of the caramel will be amber golden at this stage.
  • Stir in the baking soda immediately; it will foam a bit. Add the popcorn immediately & toss with the caramel quickly until coated.
  • Spread the popcorn on the greased tray. Don’t touch it with your hands; spread it with a wooden spoon or spatula.
  • Let it cool completely then break the clusters into smaller pieces & enjoy.
Notes:
  • You don’t have to follow my recipe in making popcorn; make it in your own way if you prefer.
  • Don’t use a dark pan for making the caramel to be able to tell the sugar color.
  • Have everything ready next to you while making the caramel as it burns in a second.
  • The color of your caramel popcorn will be much lighter than the above pic. Don’t worry it is supposed to be like this.

Recipe adapted from Gordon Ramsay

KESHK

It has been ages since I last shared classical Egyptian dish recipe. Although I don’t cook this kind of food a lot at home since my husband is not a big fan yet these classical rich dishes hold a special place in my heart.

Whenever I cook any authentic recipe, I always call my grand mother; she is my mentor/idol. Her table on the first day of Ramadan will always be engraved in my heart. She is the best when it comes to Egyptian food; I believe everyone says the same about their grand mother hahha.

This is my grand mother’s keshk recipe but I did 2 minor changes & took her approval, don’t worry. First I omitted the rice as I dont like the texture of keshk with rice & second I replaced fresh fried onion with dried onion flakes. So much easier, lighter & crispier!

As complicated as it may seem, this is one of the easiest & fastest dishes to prepare! A very authentic, classical & delicious dish! God bless you my grand mother!

KESHK

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 400 gm full fat yoghurt
  • 4 1/2 tbsp flour
  • 1/3 cup whipping cream
  • 2 cups stock مرقة
  • 1 cup milk
  • 3 tbsp dried onion flakes بصل مجفف
  • 3 tbsp oil
  • salt & pepper

Directions:

  • In a small box, mix the yoghurt with flour & cream until the flour is totally dissolved. Cover & refiregerate for 6 hours up to overnight.
  • Place the stock & milk in a pot & bring to a boil over medium heat.
  • Meanwhile, heat the oil in a small pan over medium high heat. Fry the onion flakes in the hot oil stirring constantly until golden brown. It takes just a minute; not like fresh onion. Pour the onion with its oil in a bowl to stop it from further browning.
  • When the stock/milk comes to a boil, whisk in the yoghurt mixture. Don’t add the yoghurt then start whisking. Whisk while adding the yoghurt.
  • Bring the mixture to a boil, whisking frequently. Stir in 1 tbsp from the fried onion & oil mixture (or more to taste) & season with salt & pepper.
  • Take off heat & pour into a big bowl. It will thicken more as it cools & form a coat/film on top.
  • Place the remaining onion on tissue paper to absord the excess oil.
  • Sprinkle the keshk with the crispy onion flakes & serve warm (not hot) with bread.
Notes:
  • 400 gm yoghurt is equivalent to 4 packs.
  • I use 4 1/2 slightly heaped tbsp معالق كبيرة مليانة هرم شوية.
  • Dried onion flakes are sold at Imtenan stores or العطار or in the spices section in any supermarket.
  • The keshk thickens as it cools so when you take it off heat, it has to be thick but not too thick.
  • While cooking the keshk, if it became too thick, add more stock or milk. If it became too loose, let it simmer over medium low heat, stirring frequently until it thickens.
  • The best stock to use for keshk is duck stock, turkey stock or balady chicken stock.
  • Leftovers can be stored in an airtight container in the fridge. To reheat, add more milk or stock to bring it back to its original consistency.

LIGHT CHOCOLATE PEANUT BUTTER MUFFINS

I guess by now everybody knows that I am on a healthy diet & actually will have to keep following it for a good while until I lose all those extra kilos I gained since I gave birth (which was 4 years ago). Too long, ha? I know! But the good news is, I will be posting a lot of healthy recipes so if you are planning to lose weight, here is your chance.

Continue reading “LIGHT CHOCOLATE PEANUT BUTTER MUFFINS”