Popcorn with Provencal herbs and Asiago cheese
Votes: 1
Time: 15 min.
Transform ordinary salted popcorn into a true delicacy, perfect for crunching while watching movies or at home parties. To make it, you'll need special popcorn corn. Roast it, and when the popcorn is ready, mix it with melted butter infused with herbs de Provence and garlic, and finely grated Italian Asiago cheese. Once the cheese and butter have set, it's delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup popcorn
- 6 tbsp (80 g) unsalted butter, room temperature
- 2 large cloves garlic, crushed
- 1.5 tsp dried Provencal herbs, crumble
- 1/4 cup vegetable or peanut oil
- 1.5 tsp coarse salt
- 1/3 cup finely grated Asiago cheese
We recommend
Recipes with similar ingredients: popcorn, Provencal herbs, Asiago cheese
Cooking the dish according to the recipe:
- Combine the butter, garlic, and herbes de Provence in a small saucepan. Heat over medium-low heat until the butter melts. Remove from heat and let stand while you pop the popcorn.
- In a large, heavy-bottomed saucepan, combine the vegetable oil and corn. Cover and cook over medium-high heat until all the corn kernels pop. Transfer the popcorn to a large bowl.
- Remove the garlic cloves from the butter and discard.
Add salt, cheese, and butter to the popcorn. Stir to coat completely. Serve immediately.
Exit: 8 tbsp.
Categories:
Similar recipes
