eats, festive eat, salt eat, sweet eat

Cinnamon Popcorn & Apple Chips

i know i might be late but i’ve had a popcorn epiphany. popcorn anything. any day of the week. this is my latest favorite. it’s like christmas and fall in one and the same treat.

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apple chips (a small amount)
two good apples

popcorn (single serving)
1 1/2 tbsp popcorn kernels
1/2 tsp canola oil
1/2 tsp cinnamon
1 tsp agave syrup (or maple?)
2-3 pinches of sea salt
a small handfull of apple chips (bought or homemade)

for the apple chips.
wash and dry the apples. cut in 4 wedges and remove the core, then slice each wedge in 1 mm thin slices (making small triangles). put on baking paper, making sure pieces are not on top of each other. now dry in the oven at 75°c for approximately 5 hours (or until crisp). to let steam out put a wooden spoon/kettle-holder in the oven door, that keeps it open.

now the popcorn.
start by popping the popcorn on the stovetop in the small amount of canola oil. medium high heat and the lid on, continuously swirling the kernels. when popping stops remove from the heat. powder with cinnamon, drizzle with syrup and sprinkle with sea salt. stir and then mix in the apple chips. indulge.

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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any day eat, eats, fast eat, salad eat, summer eat, Sweden, vegeterian eat

Semi-warm salad with apple, cabbage and lentils.

Today’s kitchen tune.

So this is a perfect dish when your fridge is half empty and you’re craving for something light but filling. the combo tangy mustard, sweet apple and salty parmesan is highly satisfying.

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For the salad

1/2 dl beluga lentils (I always boil them in  chicken/vegetable broth)

3 handfuls of sliced cabbage

1 apple sliced in thin, long pieces (I prefer small, swedish red ones)

toasted pumpkin seeds

shaved parmesan cheese

for the dressing

1 tbsp dijon mustard

1/2 tbsp agave syrup/honey

a dash of white wine vinegar

handfull of chopped parsley

a pinch of sea salt

2 tbsp olive oil

boil the lentils. whilst doing this; mix mustard and syrup/honey, then steer in the vinegar. add the rest of the ingredients to the dressing and sample the flavor. slice the vegetables and mix with the dressing. when lentils are done place them on top if the salad and mix lightly (you want both warmth and cold when eating). finish of with some pumpkin seeds and parmesan on top.

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