It is official Caramel is my new favourite flavour! Way back in high school there was this caramel popcorn that we used to always make sure that we had at break time. Perfectly crunchy popcorn with a generous coating of browned caramel. it was addictive. Now popcorn is a huge deal here. There are a ton of popcorn machines in the taxi park and I am always tempted to buy a bag every time I am there. popcorn has been in our family for as long as I can remember. We have this thick cast iron pot with a lid that we use to make popcorn. It keeps and distributes the heat well.
So for the love of popcorn and caramel, I wanted to recreate this caramel popcorn that I used to eat over 5 years ago. Popcorn is fairly easy to make and so is caramel. You need only three basic ingredients: cream, sugar and butter/margarine. With Paramount Dairies Whipping cream, you will be able to make rich well-flavoured caramel easily. And since caramel is so easy to make (Why did not I know this before?) I thought combining the two would create a delightful and surprising dessert or snack really! And it did.
What you will need:
1 C. Sugar
½ C. Whipping Cream
1 Tbsp. Butter/margarine
1 Tsp vanilla
¼ C. Water
500 gm. Popcorn kernels
¼ C. Oil
- Make sure the cream is at room temperature
- To make good popcorn, use a pan that has a lid or find one that can fit on the pan well to keep all the heat inside
- In a clean sauce pan, combine sugar, water, vanilla and butter. Place on medium fire and let the sugar slowly melt.
- Once the sugar has completely melted, increase the fire and let the sugar syrup brown to a caramel colour.
- Once it has browned, add the cream and mix well. Remove from fire before the caramel gets very burnt.
- Place the kernels in a bowl. Pour in the oil and mix well
- On high heat. Place pan. Add about 3-4 tablespoons of popcorn. Cover the pan and let the corn pop.
- Once it stops popping, remover from fire immediately.
- Repeat the process till you have popped all the corn.
- Once you have the popcorn, pour in the caramel while it is still hot.
- Pour while mixing to make sure all the puffs are coated with the caramel.
- Sprinkle some salt.
- Wait for the caramel to harden . About 5-10 minutes.
The best flavoured popcorn! It’s true that caramel is addicting. I almost. ALMOST made a batch to just eat out of the jar. Almost.
This post is made possible by Paramount Dairies. You can find Whipping Cream and more cream products in major supermarkets in Kampala. Thank you for supporting brands I believe in.
This is a story of when we bought too many a tomato. So you know when you go to the market ( in this case when the market comes to you) and the price is so low you are convinced to buy everything with an excuse to save for the future? Well that is what happened. We fond ourselves with over two baskets of tomatoes. We started putting tomatoes in everything! Until we got too tired. The irony is we have two cherry tomato vines in the backyard that are flourishing and putting on fruit every day. So we decided to preserve the bought tomatoes (see homemade tomato recipe here) and make stew out of the cherry tomatoes! It is a good deal right? And let me tell you this cherry tomato soup is just so amazing! it has a perfect blend of sour sweet and salty and can be eaten on its own or with anything you know like the yams I talked about last month.
What you will need:
2-3 C. Ripe Cherry tomatoes
2 Tbsp. Ginger, finely chopped or grated
1 Tbsp. Sugar
1 Tbsp. Oil
2 Tbsp. Vinegar/lemon juice
Salt to taste
- Wash the tomatoes and drain them well. In a hot sauce pan, add oil and let it get hot.
- Add the sugar and let it melt slowly till it turns a caramel colour. Don’t let it get too burnt.
- Add the ginger and stir well till they are coated with the browned sugar. Next add the vinegar and stir well till the browned sugar melts in the vinegar.
- Add the onions and cook them for about a minute.
- Next add the cherry tomatoes whole. Stir well and let them cook in their own juices.
- Add salt and let the stew cook for 20- 30 minutes until all the tomatoes are soft and tender.
Serve with your favourite carbohydrates or eat it on its own.
Tell me have you ever eaten cherry tomatoes? How do you eat them?
The past three weeks last month has been for some strange reason filled with a ton of tomatoes. It, finally, rained and our two tomato vines are putting on the most beautiful cherry tomatoes! And then our neighbour’s tomatoes ripened and they shared with us on top of us buying two buckets of tomatoes in the name of saving for the future. We have been swimming in tomatoes y’all. And just like any other food, too much tomatoes without variety of cooking will make you hate them. I
did do not want to hate tomatoes! Who hates tomatoes? seriously, who does? So to save all the tomatoes that were rapidly ripening and could not fit in the tiny refrigerator, we gave away some, made katogo with some and them made this sauce. Hands down the best homemade tomato sauce I have ever made. And I am not even biased.
Ever since the middle of last year, I have taken a keen interest in preserving food and jamming everything (check out my green mango jam and jackfruit jam). It all started with a great lemon pickle that Sareta shared and I was so curious to try it. When I did, a whole new world of pickling things was opened to me. Ever since then I have pickled lemons, radish, carrots, green mangoes onions and ginger and even green tomatoes. They add a whole new level of texture and flavour to foods. So today I present you with this tomato jam. And in case you are wondering what you are going to do with this tomato jam, I have a few suggestions:
- Forget store-bought tomato sauce. This is the real deal
- No need to always fry your tomatoes when you could just get a spoon out of that jar and instantly season your stews and soups.
- Hello pasta lovers. This is your ultimate instant pasta sauce for all those midnight pasta cravings. I’m guilty.
- Spoon some on sandwiches and you have a good savory sandwich.
- The possibilities are endless.
What you will need:
2 Kg. Ripe tomatoes
2/3 C. Sugar
1/3 C. Salt
Juice of one lemon
1 tsp cinnamon
1 Tbsp. Curry powder
3 Large onions
1 Tbsp Grated ginger
1/2 C. Oil
3 Garlic cloves, crushed and chopped
¼ C. Green onion, chopped
¼ C fresh parsley
¼ C. Fresh coriander
1 Large green pepper, diced
- Wash the tomatoes well. Using a knife, cut an x at the tip of every tomato.
- Place tomatoes in a large saucepan and add water. The water should be more than the tomatoes.
- On high heat, bring the tomatoes to almost a boil. This will help loosen the tomato skins.
- Remove pan from fire after the tomato skins are loosened. Drain the hot water and add cold water (preferably with Ice).
- Using your hands, peel off the tomato skins. Dice/ cut the tomatoes into 1/4 pieces.
- Place a saucepan on high heat and let it dry. Add oil and wait for it to get hot. Add garlic and onions and let them cook till they become translucent.
- Add the tomatoes. Let them get coated with the flavoured oil.
- Next add the rest of the ingredients and cover pan. Bring the tomatoes to a boil for about 30 minutes. Keep stirring to break down the softened tomato flesh.
- After 30 minutes, let the tomatoes simmer on low fire until all the water has reduced to half. They will lose their bright red colour and have a rich dark red colour. This will take 2-3 hours.
- Let the tomato sauce cool down completely. Place in jars and store in the refrigerator. It can last up to one month refrigerated.
Just imagine all you can do with a bottle of this rich sauce. So. Are you going to give this sauce a try? Let me know in the comments below.