Cinnamon Spiced Pancakes

I must admit, I wasn’t going to share a post today because I’ve been such a busy bee, preparing meals and desserts for various family occasions butttt seen as it’s Christmas eve eve, I thought I’d better! But this will be my last post until 2017! I might share the odd recipe on a random day because I want to share something really delicious and exciting, but I’m not making any promises! I really want to take time this year to switch off and relax and just enjoy my families company, starting today up until next year! I think it’s important to have a break, relax, not have to worry about writing stuff up, getting stuff baked on time and pleasing everyone! Plus it’s nice to actually want to take time off and mentally be ok about the whole thing and actually been able to relax for once! I’ve not been able to relax in years about anything! food, social, family, you name it! I’ve done a whole lot of worrying and overthinking these past few years so I’m very excited and grateful that I’m able to relax again. Maybe not fully, fully relax (I will still be posting on Instagram, just less) but I’m getting there and I like to remind myself of how far I’ve come, rather than how far I’ve got to go. It’s a lot more positive and all in all, a better way to think.

So with all that said, I thought I’d treat you with an amazing Christmassy Breakfast dish! or lunch.. dinner or pudding or general christmas feasting pancake recipe! It’s Christmas after all! Time to get your nibble on and indulge!

Enjoy xx

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Ingredients – serves two – makes 8 pancakes

80g buckwheat flour

2 tbsp almond butter

1 tsp date syrup

1 tbsp cinnamon

0.12 tsp ground cardamom

0.12 tsp ground nutmeg

a pinch of ground cloves

190ml cashew milk

1 tsp coconut oil

coconut yoghurt

clementine, peeled and chopped

half a pomegranate

20g pistachios, toasted

1 disc of cacao paste, chopped

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Method

Preheat the oven to 100 degrees and pop a tray on a shelf to pop the cooked pancakes on to keep warm whilst you make the rest of the batch.

In a food processor blend together the first set of ingredients until combined, leaving out the coconut oil as thats for frying.

Pour the contents into a small bowl.

Heat a frying pan over a medium heat and melt the coconut oil.

Ladle palm sized pancaked into the pan using a small ladle.

Once bubbled, flip using a spatula and fry until golden on the reverse side.

Pop the cooked pancakes on the tray in the preheated oven to keep warm.

Repeat another 7 times.

Place four pancakes on each plate with a generous dollop of yoghurt, the toasted nuts, prepared fruit and chopped cacao.

Enjoy,

Leitchy xx

Baked Chicken with Crispy Parma Ham and Parsnip Mash

Guys!!! It’s nearly Christmas! I don’t think I’ve ever felt this festive, ever!! I’m such a little elf this year and I’m loving it!

I shared a perfect dinner party dish on Friday and I’m sharing another today! This one would be perfect if you’re looking for an exciting and lighter version to a Sunday roast or if you are having a quiet one Christmas day but still want to impress your other half!

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Ingredients – serves two

3 large parsnips, peeled and roughly chopped

2 sprigs of fresh rosemary

2 tbsp coconut oil

salt and pepper

100ml cashew milk

0.12 tsp nutmeg

2 chicken breasts

salt and pepper

garlic granuals

6 shallots, peeled and halved

2 slices parma ham

20g walnuts, soaked overnight, drained and rinsed

Method

Preheat the oven to Gas mark 7.

Pop the parsnips in a roasting dish with the coconut oil, rosemary and a good sprinkle of salt and pepper.

Pop on the top shelf of the preheated oven for 45 minutes – until golden.

Place the chicken breast and onions in another roasted dish with a sprinkling of salt, pepper and garlic, pop the tray in the oven for 45 minutes.

Meanwhile, toast the walnuts in a frying pan until golden, pour into a bowl and put to one side.

Fry the parma ham slices until golden and crispy on each side.

Transfer to a plate for later.

Once the parsnips are all golden, pour all the parsnips, rosemary – removing the stalks, milk and oils from the dish into a food processor and blend until smooth.

Place two large heaps of mash on each plate.

Slice up the chicken and divide between the two plates, scatter over the onions and pour over any juices leftover from the roasting dishes.

Break up the parma ham and sprinkle this over the two plates.

Scatter over the toasted walnuts and serve,

Enjoy,

Leitchy xx

Gingerbread Shake

Now I’m not a ginger, strong ginger, gingerbread fan so I’ve made a warming and soothing subtly spiced smoothie, rather than one that comes with a kick. The combination of spices couldn’t get more festive and they all work together to create a glass of comfort and the perfect drink any time of day, whether that be for breakfast, pudding or before bed! Like a big hug in a glass. Super creamy, nutty and delicious!

I only came up with this yesterday! I loved it so much, I couldn’t wait to share it! Therefore, you better get blending!

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Ingredients – serves one

1 really ripe banana

200ml cashew milk

30g pecans – preferably soaked overnight

1 tsp ground ginger

0.5 tsp cinnamon

0.12 tsp ground cardamom

2 pinches of ground cloves

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Method

Start by toasting the pecans in a dry non stick pan, over a medium heat until golden.

Pour the toasted nuts into a high speed blender with the remaining ingredients and blend on high until silky smooth.

Pour into a glass.

Enjoy with a pretty straw!!

Idea – try this warm!

Leitchy xx

Fried Duck and Chestnut Bubble & Squeak

As it’s getting into party season and family and friends are starting to visit, I thought I’d share one of my favourite impressive, yet easy dinner party dishes. This is so quick to prepare, it uses up leftovers, it tastes incredible (who doesn’t love duck?!?!) and it looks impressive too!

I’ve used leftover roasted broccoli, cauliflower, sprouts and red onions but you can use any leftover roast vegetables from a roast dinner or even Christmas day. I do recommend mine though and maybe some carrots too! All mashed together and crisped up with coconut oil it is incredible and with the added chestnuts, it’s some what magical!

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Ingredients – serves three

500g leftover roasted vegetables, I used broccoli, cauliflower, sprouts and red onions

1 tbsp coconut oil

4 duck breasts, skin on

salt and pepper

1 tbsp mixed spice

120g roasted chestnuts, sliced – I used vacuum packed

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Method

Rub the duck breasts in salt, pepper and mixed spice.

Pop a frying pan over a medium heat and fry the duck skin side down for 10 minutes.

Flip the duck over and fry for a further 10 – 15 minutes – until cooked through.

Meanwhile, pop the leftover vegetables into another frying pan and mash well.

Add the oil and pat down the vegetables.

Keep turning and mashing the vegetables down to ensure they all go nice and cispy.

Add half the sliced roast chetsnuts after 5 minutes and keep turning and mashing down the vegetables for 20 minutes.

Tip – if the duck is taking ages to cook, slice it up and fry it in pieces.

Once the duck is cooked to your liking, divide the bubble and squeak between three plates, slice up the duck if you havent already and pop the slices on top of the vegetables, scatter over the remaining chestnuts.

Drizzle with all the fats and juices leftover from frying the duck and serve.

Enjoy,

Leitchy xx

Sprout and Chicory Roasted Salad

So a little update/change, for now I’m going to stop posting a review every Monday morning as it’s just too much work with my healthy sweet business and posting two recipes a week and all the other stuff I’ve got to do! Soooo, I’m just going to post them every now and then or just sum up my favourite treats of the month in my monthly favourites at the end of each month! That way, if you love my little reviews, you’ll still get them, just not every week!

Now for today’s super yummy and of course, festive and winter themed recipe!

Today I’m sharing a super easy one pan roast dish with is packed full of fruit and vegetables, super flavoursome, colourful, delicious and comforting! It’s basically a warm winter salad but better as it’s roasted and golden and charred and everything is better roasted and charred right?! Oh and it contains crunchy, golden nuts! Also a real game changer!

If you don’t fancy this as a main or love it so much you want to have it again, try it as a side to a roast dinner or even better, christmas dinner! Your friends and family won’t be passing on the sprouts this year!

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Ingredients – serves two

240g brussle sprouts

2 heads of chicory, bottom removed and cut into three wedges

2 red onions, cut into six wedges

1 clementone, peeled and segmented

50g frozen fresh cranberries

10g each of hazelnuts, pecans and walnuts, soaked overnight, drained and rinsed

1 tbsp dried thyme

2 tbsp coconut oil

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Method

Preheat the oven to 210 degrees.

Place everything into a roasting dish.

Pop in the preheated oven for 20 minutes.

Remove the dish from the oven, shake and flip everything around and then pop back in the oven for a further 20 – 25 minutes – until golden.

Remove the dish from the oven and divide the roast between two bowls.

Enjoy,

Leitchy xx