Category: Snacks

Cluck cluck #3

It seems a bit strange to be writing this. Not least because the last few weeks were crazy and I got out of the habit of blogging, but mainly because the hen in question is now a WIFE.

What’s that? You wanna see? Oh ok then, here she is…


As you can see from the size of that smile, we all had a ball. It was an amazing day.

But let’s step back a month or three and finish off her favours. This was without a doubt the guests’ fave recipe so, ladies, all of you who asked me for it, sorry it took so long! Without further ado here is the recipe for white chocolate, lime and coconut popcorn.

Remember to downscale the below if you’re making for a smaller group/movie night.


You will need

450g/1lb plain popcorn kernels

600g/1lb 5oz white chocolate

Coconut oil

2 limes (zest)


Step one

You’re going to want to get a biiiiiig pan (one with a lid unless you want to be finding popcorn in corners for years). You also need several bowls to decant the popcorn into and definitely don’t try to pop it all in one go, I think i did three or four batches.

So. Pop the pan on a med-low heat, and drop a tablespoon of coconut oil in the pan. Add three kernels or so and wait patiently for them to pop.

Don’t put all the kernels in straight away otherwise you will burn some.


Step two

Once the three test kernels have popped pour a load more in to cover the bottom of the pan and replace the lid.

As the kernels start to pop I generally shake the pan a intermittently and hover it above the heat. If the popping slows down, place it fully back on the heat for a few seconds.

When the pan is filling up and there’s a couple of seconds between pops remove it from the heat and pour the popcorn into a bowl.


Step three

Repeat repeat repeat until you’ve used alla that popping corn.


Step four

Zest the limes on the smallest ‘setting’ on your grater.

Step five

Melt the white chocolate in a heatproof bowl. As there’s quite a lot of it, it’s really probably better to do this over a pan of boiling water. Otherwise you risk leaving some foil in there, almost blowing up your microwave and burning 600g of chocolate. There might be a small rage blackout to follow.

While the chocolate is still warm stir in a heaped tablespoon of coconut oil.


Step six

This is the tricky bit, you sort of need to distribute the chocolate and lime evenly amongst your batches of popcorn.


Step seven

Stir in the chocolate as well as you can and spread out on baking trays to set. The chocolate won’t fully harden because of the oil but it’s nice that way, I promise.


That’s all folks.

Final instalment next week – the bringing of everything together.

Oh Iceland

Hi there, thanks for swinging by.

This week I went on my merry travels to visit some rather beloved friends. They’ve taken themselves off to Iceland to live for a while. Though I miss them a fair bit, it’s not such a terrible holiday destination for a person who loves photography, walking and general landscape (that’s me by the way).

We had ourselves a little road trip while I was there, naturally my stomach is my priority in all circumstances so we stocked up nicely in the snacks department. Having the luxury of doing none of the driving (Iceland is kinda wild, and my driving leaves a little to be desired), meant that I had plenty of time to consume, and became totally addicted to Hraun. Pronounced something along the lines of hhhhruin, these little guys are something I might have passed by if shopping alone, but are pretty darn yummy. I also saw a box at the airport called ‘Icelandic Mountain Bars’, which is significantly easier to say.

So to give you (me) a break from all that two tiered chocolate cake making you’ve (I’ve) been doing, here’s my recreation of my new favourite treat.


You will need

2 cups rice puff cereal

200g/7 oz milk chocolate

8 chocolate covered wafers (I used Blue Ribands)


Step one

Cut the wafers in half.

Not entirely necessary, you could just make bigger ones, but this way you get to eat a higher number.


Step two

Melt the chocolate in the microwave, start off with about 40 seconds and then use 10-20 second intervals to avoid burning it.


Step three

Add the rice crispies/rice puffs to the chocolate


Step four

Coat the wafers in puffs. Some of them took a bit of convincing for the mixture to stick, I’d imagine laying them on greaseproof paper and spoon the rice puffs and chocolate over the top would work too.


Step five

Pop onto greaseproof paper and leave to set. Place in the fridge after about 20 minutes.