spongebob

Pop Kelp

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ingredients:

Popcorn:

  • 1 dl popcorn kernels

  • 1 tbsp coconut oil

Matcha caramel:

  • 1 dl water

  • 2 dl sugar

  • 1 tbsp coconut oil

  • 2 tsp matcha powder

Assemble:

  • 1 tsp salt

  • 1 nori sheet

How to:


Pop the popcorn.

In a small saucepan, add water and sugar on medium heat and stir to dissolve the sugar. Let it come to a low simmer and let it reduce to about half (about 5 minutes). Take the saucepan of the heat and whisk in the coconut oil and the matcha powder, then let it rest for about 5-10 minutes (if you pour it on too soon the popcorn will get soggy.) 

Pour the mixture over the popcorn and blend to make sure all is covered with the green syrup, then spread it out on a baking sheets lined with parchment paper in one even layer. Let dry for at least 2 hours. 

Toast the nori sheet on both sides then tear it into small bits, mix the caramel popcorn, nori sheet pieces and some salt and you have your kelp pop! 

Triple Gooberberry Sunrise

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Ingredients (2-4 servings):

Vanilla ice cream:

  • 1 tsp vanilla extract

  • 4 dl milk

  • 3 dl cream 

  • 6 egg yolks

  • 2 dl sugar

Chocolate sauce that solidifies:

  • 0,5 dl coconut oil

  • 50 g dark chocolate

  • 0,5 tbsp water

Decorations:

  • 2 bananas

  • 3 cherries

  • 3 m&ms in different colors

How to:

Vanilla ice cream:

Add milk, cream and vanilla extract to a small pot and bring to boil. Whisk together the egg yolks and the sugar and pour the hot milk mixture over the yolks. Whisk and pour it back to the pot and heat it to 85 C.  

Let the mixture cool down and let it rest in the fridge overnight. 

Add it to the ice cream maker and then let it sit in the freezer for 12 hours before serving.

Chocolate sauce that solidifies:

Melt the coconut oil and the chocolate, add the water and whisk. Let it cool down a bit before adding it on top of the ice cream. 

Assemble:

Add 3 scoops of vanilla ice cream on top of each other. Pout the chocolate over the top and decorate with m&ms and red licorice. With the help of a couple of toothpicks attach the cherries to the bananas and the bananas to the ice cream.

Krabby Patty

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Ingredients (4 servings):

Krabby Patty secret formula:

  • 500 g crab meat

  • 1/2 cup mayonnaise -1dl mayonnaise

  • 1 egg (beaten)

  • 1 tbsp dijon mustard

  • 1 tbsp Worcestershire sauce

  • 1/2 tsp hot sauce

  • 1 dl panko bread crumbs

  • 2 tbsp finely chopped chives

  • 1 tbsp lemon zest

  • 1 tsp salt

  • 1 tsp ground pepper

Rest of the ingredients:

  • fresh lettuce

  • crisp onions

  • tomatoes

  • sea cheese (or you know regular cheese)

  • pickles

  • mustard

  • ketchup

How to:

Whisk together mayo, beaten egg, mustard, Worcestershire sauce, hot sauce in a large bowl. Add crab meat, bread crumbs, chives and lemons zest and fold gently. Shape into 4 patties and place them on a baking sheet, cover them and refrigerate for at least 1 hour.

Then in a large pan add some oil and cook the crab patties for 3-5 minutes per side. Last but not least, assemble the burger with the rest of the ingredients.

Chum nuggets

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Ingredients (20 pieces):

  • 3,5 dl defrosted spinach (squeezed dry)

  • 1 dl shredded zucchini (squeezed dry)

  • 1 egg

  • ½ dl Mozzarella Cheese

  • 1 dl cottage cheese

  • 1 dl panko breadcrumbs

  • 1 tsp salt

  • ½ tsp pepper

    Dip: aioli

How to:

Preheat the oven to 200°C, and line a baking sheet with parchment paper. Squeeze out the liquid from the zucchini and spinach with the help of a cheesecloth or kitchen towel. Combine all the ingredients in a food processor, then scoop 1 tbsp of the mixture and shape it into any shape or form. 

Place them on the baking sheet and bake until golden and crispy for about 20 minutes, turning half way. 

Serve with aioli or any other dipping sauce.