Its summer and we all know summer means ICE- CREAM. Some of my favourite ice-cream brands are Oppo, Booja-Booja, and Frill (this happens when one of your best friends is allergic to dairy: many of your favourite brands become non-dairy), and now I am adding Alpro to that list. I made it my mission to try all the flavours available to me (they were on offer), and let you know what I thought.
Overall I was REALLY impressed with the vanilla and hazelnut-chocolate ice creams. The coconut one needs work and tasted a little artificial, but if you have a sweet-tooth then you may like it. I really hope Alpro develop some more flavours of ice cream. I’m also hoping they’ll eventually find a way to cut the sugar from their ice cream completely, in the same way brands such as Booja-Booja and Oppo have. However, been as the flavours are so delicious I can definitely let this slide, and I have to say that Alpro can really hold their own against these more high-end brands. When you consider that Alpro is £3.50 per pint, and the other two brands are in the region of £5-£6, it was a pleasant surprise to find it had such a lovely flavour and texture. To be fair, the ice cream also has 30% less sugars than it did previously already! Lets get down to the individual flavours in more detail though… Continue reading
About a week ago I was approached by SkinnyPop about- you guessed it- popcorn (brand name kind of gave it away there). Basically, SkinnyPop want to know what flavours I think would compliment the natural taste of popcorn the best. The brand make popcorn that is preservative, artificial flavour, GMO, trans fat and gluten plus dairy free. I love the idea of minimal ingredients in my popcorn, but also big flavours. The best flavour combos that various bloggers come up with are the ones that SkinnyPop get will be getting made into recipe cards. Seems like fun, and right now my competitive streak is showing…
You’ll only need to grab a few ingredients for this recipe, as its very much a throw-it-all-in snack, perfect for a movie night. Feel free to eat the entirety of the final product, but I gave this to my dad and even he said it was very rich due to the dark chocolate and coconut, so we split it in two. Depending on which dark chocolate you use this is veggie/vegan suitable as we aren’t using butter, but coconut oil for a bit more of a coconut hit. Let me know what flavour combos you would want to see in popcorn below (I might have to make a couple of popcorn snack posts in the future. Preferably featuring peanut butter).
Ingredients (Serves 2)
- 1 packet SkinnyPop Naturally Sweet Popcorn
- 1dsp* melted coconut oil
- 1.5tsp desiccated coconut
- 1tsp cocoa or cacao powder
- 10g dark chocolate, very finely chopped, or chocolate chips
- 1 pinch sea salt, or pink Himalayan salt if you’re feeling fancy (this cuts through the sweetness. I know sweet/salt isn’t for everyone, but I HIGHLY recommend it).
*dsp= desert spoonful (roughly 7.5g)
- Grab your popcorn and throw it into a bowl. Sprinkle on the cocoa or cacao, and toss it up.
- Pour on the coconut oil, followed immediately by the desiccated coconut. Toss again.
- Final step. Throw the dark chocolate over the popcorn, sprinkle on the salt to taste, toss it all up one final time…
- …and dig in.
My Dad’s side of the family are pretty crap at cooking. Dad’s own repertoire includes pork in cider, beef stroganoff, and *insert meat/fish* in a brandy cream sauce. Baking wise, he does a little better: he can make bread, pizza dough, Anzac biscuits, gingerbread- and this flapjack. Ironically, my mum got hold of the recipe, and she makes the flapjack even better. Because when my Dad makes flapjack he presses it into the tin so tightly that it breaks your teeth once baked. His excuse is that it’s ideal to dunk into a cup of tea.
Anyway, the flapjack recipe both my parents use belongs to my great grandma on my Dad’s side. Possibly the last great baker on that side of the family. It’s buttery, has a hint of coconut, and (unless my Dad makes it) has a beautiful half chewy/ half crumbly and crisp texture on the top.
I can, of course, publish the original recipe for this flapjack if this post goes down well- but today I’ve added in the extra flavours of pistachio and dates, and swapped up some ingredients to make it a little healthier. This flapjack is beautiful half dipped into dark chocolate. And I enjoyed making to so much, that I’m planning on creating a Christmas themed one as well. Continue reading