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(Serves 2 people)
3 Large sprigs of rosemary (finely Chopped)
1/4 Cup olive oil (for rosemary & garlic)
1 Garlic clove (minced)
1 Tbsp olive oil (for dried corn kernels)
1/4 Cup dried corn kernels
Salt (to taste)
1/4 cup grated Parmesan
1 Tbsp olive oil (for popcorn)
To a pan, add olive oil, finely chopped rosemary and garlic.
Cook for 10 minutes. Then set aside.
Now, take a pot and add olive oil. Coat the pan evenly with oil. Cook on medium heat.
When the oil is hot, add the corn kernels and wait for the pop. Shake the pot from time to time.
When the popping slows, take the lid off and transfer the popcorn to a bowl.
Add rosemary oil, a pinch of salt, grated parmesan cheese and a drizzle of olive oil. Stir well.
Serve around snack time.
© STEVEN DOLBY