I can't lie I adore, no I love popcorn! Leanora too and when we were asked to make and bring in a treat for sports day we knew we just had to make white chocolate funfetti popcorn.
We are believers that popcorn solves everything, all you require is the finest ingredients to help bring it to life.
Whilst Friday and Saturday night is movie night, we always watch either Moana or Madagascar with a bowl filled with our favourite weekend treat, heck have it any day if the week if you fancy it, it never lasts and we find ourselves making a few batches of this moorish treat.
Leanora believes more sprinkles the better and I think she is right, funfetti is a real treat it's almost magical and bring so much fun to a snack.
Honestly, I never knew how quick it was to make popcorn, even quicker thanks to Exclusively Housewares recent event where I was gifted the SmArt popcorn machine. Gone are the days of microwave popcorn bags or waiting for it to pop in a hot pan, like a bunch of eager beavers.
Two large bars of white chocolate, one for me, the other for the popcorn, funfetti sprinkles, some trusty corn kernels and let the magic begin to make these fluffy white chocolate funfetti popcorn.
Honestly, this popcorn lasts no time in my house or at sports day, the kids will love you for it and the grown ups too, this is the perfect thing to bring to any occasion be it BBQ, pool party or family and friend get together.
Ingredients
10 cups of corn kernels
200g of white chocolate
4 tablespoons of sprinkles
Directions
1. If you do not have a popcorn maker, grab a microwaveable bag and zap as per its instructions. Once the popcorn is ready, pick out any kernels that have not manage to pop and place to one side.
2. Brake up your white chocolate and place into a microwaveable bowl and every 30 seconds, stop give it a stir until completely melted, then pour over you popcorn add your sprinkles and toss with a clean spoon, making sure that each popcorn is evenly covered.
3. Pour out your coated popcorn on to parchment paper and leave to dry for 20 minutes and enjoy!
Have a popping good day! x
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I've always, always loved milkshakes, ever since nesquick strawberry powder came into my life in the 90s, fast forward a decade or two I prefer to have the real thing. I mean there is nothing better than a thick, creamy bursting with real strawberries, strawberry juice from Pago and ice cream milkshake on a hot day with your bestie.
I have to say that whilst we had a good time making these cocktails and more fun drinking them, it was a bit of a nightmare. We had to make these milkshakes in the hallway, as the electric box kept on tripping, leaving the back of the house where the place we spend most of them our time, the kitchen without any electric. Crammed in the hallway, not the best place to make these, but sure was fun, even a little strange, these strawberry milkshakes took no time to whizz up, plus Leanora thought it was more like an adventure and cool, 'cool adventure' I believe were her exact words.
Goodies all laden out, blender brought in to the hallway, we got to making these super quick, relatively messy free strawberry milkshakes.
Ingredients
3 large scoop s of Cornish ice cream, or any vanilla that tickles your fancy
2 hand full's of fresh strawberry's, tree tops off (what L & I call it)
1/2 cup of milk
1 bottle of Strawberry Pago
Drop of vanilla extract
1. Pop your milkshake glasses into the freezer to chill for 10-15 minutes, we want to keep our milkshakes cold and thicker for longer, we used the same Eva Solo ones from our Strawberry Soda recipe.
2. Toss all ingredients into your blender whiz up for 60 seconds or the consistency that you like.
3. Pour into your chilled glasses, grab a straw kick back and enjoy, these super tasty and super addictive best strawberry milkshakes, with your bestie.
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Well hello, lovers, the past few weeks have been mental, but with things finally slowing down and filled with new found inspiration, I decided to get on with making that treat with the lemon curd that I promised you weeks ago. So here it is my new obsession these lemon curd, mascarpone, raspberry tarts, they are super quick and simply delicious summer treat.
I am totally living in a lemon siesta at the moment, from my Instagram page to my lemon curd recipe, for now, these gorgeous little tartlets and take less than 30 minutes to make and in my case share out and gobble too!
Ingredients
1 pack of filo pastry, left to one side so that it adjusts to room temperature 10-15 minutes
150g of Lemon Curd (find here to make your own)
50g of melted butter
15g of mascarpone cheese
150g raspberries (extra for you to eat)
Mint and icing sugar for decoration
Directions
- Preheat your over 180C
- Melt your butter
- Grease your 6 hole cupcake tin
- Take two pieces of your filo pastry, one at a time, brush one sheet after the other with your melted butter.
- Cut your pastry lengths Ways, then into 3 square, large enough to be able to fit into and cover the sides of your cupcake tin.
- Pop your tin into the oven for 6-8 mins or until lightly brown and crisp.
- Remove from the oven and place each filo casing on a cooling rack.
- Mix together your lemons curd and mascarpone.
- Spoon in your delicious lemony mixture and top with raspberries, dust with icing sugar and finish off with a piece of mint each.
Serve with, champagne, flowers and great company and if you are really lucky, a sunshine filled day.
London Mumma xx
Take one great ingredient and you can make wondrous magic with it - Yep that's right, Lemon!
Ever since I was a kid, I loved lemon curd, that sweet lemony jam spread all over a mountain pile of toast every Saturday for breakfast all whilst binge watching cartoons. Now an adult, armed with some basic tools, kettle, pot, glass bowl a few key ingredients and every day could be a Saturday, totes living the dream!
This delightful lemon curd is totally effortless and can go on anything and can be used for a variety of desserts too, which I will make for you soon I promise.
Ingredients
125 grams unsalted butter
Juice and zest of 3 lemons
220 grams of caster sugar
6 egg yolks
Directions
- Boil some water in a pot and place a heat proof glass bowl on top, make sure the bowl does not touch the hot water.
- Melt the butter in the glass bowl, whisk in the lemon juice, zest and sugar.
- Add the egg yolks and whisk until the Lemon curd is smooth. Continue to do so for 15 minutes, taking care not to let the curd boil. The consistency you are after is one the will coat the back of a wooden spoon.
- Remove the curd mixture from heat and pour into your jars and set aside to cool before placing in the fridge. Or if in a plastic container store in the freezer, it will keep for 2 months.
Told you that was easy peasy, lemon squeezy!
The greedy piggy I am, I like to slather this on a nice slice of cake immediately or some toast whilst it's still warm. These lemon treats also make great little gifts to friends and loved ones too.
Will you be trying this Delightful Lemon Curd recipe? I hope you do! Let me know in the comments below. For more tasty recipes, don't for get to sign up or follow me below.
London Mumma xx
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