Mushroom, Pear and Walnut Farinata

So today I’m sharing a super quick and easy show stopper!! My take on an Italian classic.

Perfect dinner for two! Also one to impress.

Enjoy!! xx

INGREDIENTS – SERVES TWO

 

Farinata -​

150g chickpea flour

1 tsp salt

3/4 sprigs of thyme

2 tbsp olive oil

a pinch of salt

250ml luke warm water

2 tbsp olive oil to fry

​Toppings –

1 tsp olive oil

150g portabello mushrooms, sliced

1 pear, diced

1 garlic clove, diced

15g basil leaves, sliced

To serve –

150g gorgonzola dolce, diced

25g toated walnuts

a large handful of shoots

truffle oil

METHOD

Mix the farinata ingredients together in a bowl and put to one side for 20 minutes.

​Meanwhile, fry the mushrooms, pear, garlic and basil in 1 tsp of oil in a frying pan until soft and golden.

​Pour into a bowl and put to one side.

​Drizzle the oil for frying the farinata in a frying pan and tip to coat.

Preheat the grill to high.

​Once really hot, pour the chickpea farinata mix into the pan and cook until sizzling, pop until a high grill and cook until golden.

Top with the mushroom mix and cheese and pop back until the grill until the cheese has melted.

​Remove from the grill and cut the farinata into four wedges, pop two quarters on each plate, top with the toasted walnuts, pea shoots and drizzle with oil.

Enjoy,

Leitchy xx

Cacao Rye and Clementine Porridge

Morning!!

So as you know if you follow me on Instagram, I spent the weekend, well.. Thursday to Sunday in sunny Barcelona. We arrived Thursday lunch, dropped off our bags and headed straight to The Green Spot. For starter we shared a smoked burrata (like mozzarella) on toast with fava beans. Then for main I went for homemade wheat tagliatelle with artichokes, capers and tomatoes and my Dad went for a calzone. Soon good. We then got sun creamed up and headed to the shops and markets for a wonder round. That night we walked for quite a distance to a poke bowl cafe. I went for a prawn and octopus bowl as they were cooked and I’m not a massive raw fish person (other than smoked salmon) not in big chunks anyway, I can deal with sushi just not cubes and cubes of raw fish! Anywaaaay, I went for that with a base of quinoa and my Dad went for a rice and salmon sushi roll. We then wondered round some shops before heading back to the hotel for an early night. See food pics below.

Then Friday we got up and walked to a place called Brunch and Cake. I had the most disgusting drink ever but the food was really good hahah! I ordered a peanut butter latte and it came and it was black.. so I asked and she told me it had squid ink in… can you imagine the taste? Disgusting. Anyway, the food was amazing. I had the blueberry and coconut smoothie bowl piled high with fruit and granola and My Dad had fluffy pancakes with fruits and granola. We then wondered down to the harbour for a wonder before lunch. We went to a place called Zumito. A cool beach side shack. We both had a gorgeous, toasted wrap with rice, chicken, pesto, pineapple, sun dried tomatoes, tomatoes, mozzarella and nuts. I also had an incredible watermelon, strawberry and mint juice! Soooooo refreshing. See pics of lunch and breakfast below! The afternoon we spent wondering round the beach, we also went across the sea in cable cars to see the view of Barcelona and then we walked around the Gothic area before heading back to the hotel to get ready for tea. For tea we went to a gorgeous Italian restaurant called Cecconis. So old and traditional inside and very very classy. We had a selection of fresh breads and oils to nibble on whilst we waited for food. For starter I had authentic meatballs in a tomato and basil sauce and my Dad has fried courgette flowers with anchovies and mozzarella. For main I had turbot with artichokes, lemon butter and capers and my Dad had a beef fillet with pepronata. For pudding we shared a gorgeous cheese board, a manchego, blue and goats with crackers, walnuts, grapes, honey and marmalade. Such a delicious meal.

Saturday we went to Hammock juice station for breakfast for a delicious pineapple, cinnamon, pear and lemon juice and an Acai bowl. My Dad had an orange juice and an omelette. Now… it didn’t open until 10am and my Dad got his omelette within five minutes and my acai bowl arrived 45 minutes after… it was nice but I mean come on?!?! I was too hungry to take a picture I’m afraid haha! We then went to see Gaudi’s work around the city before heading for lunch at the juice house for classic avocado and eggs on toast. We then headed back early as we had to get changed and ready for the evening meal as we were going on a motorbike tour of the city before tea! My Dad was on the back and I was in the side car like Harry Potter! Honestly can’t recommend more! We then got dropped off at Flax and Kale (best meal of the holiday) For starter I had the grilled watermelon and goats cheese and mint sauce and my Dad had the paleo bread with grape jelly and plant based chive butter. Incredible. For main I had the miso black cod (aka one of the best dishes of my life) and my Dad had a chunky fish I can’t remember the name of with artichoke cream, fennel and broccoli. Also incredible. Ice cream was on the menu, so of course we had to try! I went for the masala chai sundae with a chia coconut chocolate bar, pineapple, blueberries and cookie dough crumble. OH MY! SOOOO GOOD and my Dad had the chocolate ice cream sundae with a pink lady cake, papaya, blackberries, goji berries and coconut. I tried and can also confirm it was out of this world. What a meal!!

Sunday was the last day and I had my favourite breakfast and lunch! So I saved my three favourites until last!! So for breakfast we wondered to Mr Robinsons which is a cocktail place at night. Very flash and trendy and one to visit as its in a really good destination with quirky surrounding shops. I went for their take on Huevos Rancheros which was a wrap topped with melted cheese, two fried eggs, bacon, pancetta, spicy tomato sauce and guacamole! Crazy good and my Dad went for mushroom scrambled eggs on toast with potatoes. Honestly my breakfast was incredible. Definitely going to try and recreate this week! We then wondered around pretty aimlessly as nothing, I mean nothing, is open on a Sunday! We had this problem in Copenhagen, so city breaks in future, we’ll do Wednesday to Saturday! We then went to a place called LULUS for lunch. I went for the most incredible salad bowl of leaves, smoked salmon, cucumber, hummus, salsa, quinoa, sourdough, avocado, lemon honey dressing, toasted maple nuts and seeds and orange.

We then sneaked into a posh hotel and spent the rest of the afternoon chilling round their pool in the sun! On the way back to the hotel to get our bags, we went via Flax and Kale to get my tea for the plane (which I’m soooooooooo so glad I did as even my Dad struggled to find something he liked) I went for the 5 grain spelt cereal bread topped with pea, avocado,lemon and mint mash and wild alaskan salmon! INCREDIBLE AGAIN!!! Was a little worried my food wouldnt get through security but it did! Then we caught a long long plane back as it was delayed and didn’t get home to early hours of the morning so Monday I pretty much did nothing as my Brother, his girlfriend and two of his friends were round, I was so tired and also feeling pretty ill. I cooked up a slow roast pork though which everyone loved! Tuesday I was just getting admin done, sorting done, getting some ideas down but mainly resting as I still felt shocking. And today, I’m hoping I feel better as I’ve got a lovely day planned for my friends birthday tomorrow! I mean I’m going either way but fingers crossed I feel better!!!

So today I’m sharing a super delicious porridge recipe I made for me and my Mum last week. Quite autumnal and wintery but I got everything from the grocers so all the ingredients used are in season! Its a hug in a bowl and I know it will be one you’ll love. The rye flakes add an extra depth and nuttiness but feel free to replace with oats.

Ingredients – serves two

Porridge –

50g rolled porridge oats

50g rolled rye flakes

a pinch of salt

2 tsp cacao powder

200ml oat milk

200ml coconut milk

Compote –

2 medium to large clementines, peeled, deseeded and chopped

0.5 tsp cinnamon

1 tbsp maple syrup

water

Toppings –

1 tbsp roasted pistachios, chopped

2 tbsp chocolate cereal/granola

4 heaped tbsp full fat live yoghurt

Method

Pop the compote in a small pan with a splash of water and leave to simmer for 20 minutes.

Meanwhile, pop the porridge ingredients into another small pan and stir over a low heat until thickened.

Divide the porridge between two bowls.

Top the porirdge with 2 tbsp of the clementine compote on each and dollop the yoghurt alongside.

Scatter the granola and pistachios down the middle.

Dig in.

Leitchy xx

Roasted Salmon, Fennel and Blueberry Bake

Morning guys! I hope you have all had an amazing week! I’m actually in Barcelona today (Thurs until Sun) so thats why this post is so brief but I’ll be sure to let you know everything I got up to on Wednesdays post and also I’ll be snapping all the gorgeous food over on my Instagram and keeping you up to date on my travels!

Today I’m sharing one of my favourite salmon dishes and its super simple too! Bake everything together until the blueberries go all plump and lush. Served with chewy barley. Delicious!

Enjoy xx

Ingredients – serves two

100g pearl barley, soaked overnight, drained and rinsed

salt and pepper

water

2 salmon fillets about 120 – 150g each

1 large fennel, diced

100g fresh blueberries

1 lemon, quartered

salt and pepper

10g dill, finely chopped

Method

Preheat the oven to 200 degrees.

Pop the salmon fillets, skin down in a baking dish.

Scatter arround the fennel and blueberries and nestle a lemon quarter in each corner. Season with salt and pepper and pop in the oven for 20 minutes.

Meanwhile, pop the rinsed barley in a pan, cover with water, a pinch of salt and pepper and bring to the boil. Simmer until soft and all the water has been absorbed.

Divide the barley between two bowls, pop a flaky salmon fillet on each plate and serve with the roasted blueberries and fennel.

Scatter over the dill and dig in.

Enjoy,

Leitchy xx

Miso Mango Compote Porridge

Morning guys!! So this weekend was lovely (mostly) and just what I needed!

On Saturday I headed off to London on a 7am train with my breakfast to go (cardamom and blueberry porridge with honeyed walnut and tahini butter, yoghurt  and toasted seeds) and my favourite artists playing through my headphones. I first went to go meet my old best friend who moved down to London when we went to sixth form and we haven’t really spoke since. We both got ill and we both lost contact but now I’m so happy and grateful she is back in my life. It was so easy, I felt so comfortable, she gets me and we got on so well. Super excited to see her again in two weeks because are catch up got cut short as I had to get to MissFits boy confidence event. The event was probably made up of around 40 young women. Missfits were sponsoring the event and Sophie Leah, Tally rye, Tessa Seward, Rhiannon Lambert, Laura from Phelanwell, Becki Rabin and Tara Adlestone from Missfits were the wonderful ladies sharing there journey to body confidence and tips and tricks for body positivity. I learnt new things, I found it so fascinating and inspirational that ladies were sharing their experiences openly as I know that will have been so hard. I also felt very grateful to have such a supportive and positive community and group around me. It was lovely to catch up with Gemma and Michelle (and try Michelle’s amazing brownies) and also to catch up with Lavinia and hear about how she’s bossing the world of vegan sprinkles! After the event I went to Planet Organic to buy myself some birthday and holiday supplies and also to see the wonderful Celine for a natter and an ice cream.

Sunday was pretty chilled! I had a bit of a stressful morning but in the afternoon, I made the most of the sun, enjoyed tea in the garden and went on a lovely, peaceful sunset walk with my Mum and then snuggled on the sofa and ate ice cream sundaes! Perfect.

This week I’m back to business and developing for LeitchyCreates.

Today I’m sharing one of my many new porridge creations. I know its summer and I should be on the smoothie, overnight oat and chia waggon but ever since Copenhagen, I just can’t get enough of porridge! Here’s my mixed grain creamy coconut porridge topped with a lush miso mango compote (try the leftovers with sesame and tamari tuna steak) full fat yoghurt but coconut yoghurt would be lush too and toasted nuts, coconut and cacao nibs.

Enjoy my Leitchy Tribe xx

Ingredients – serves one with leftover compote

Compote –

235g (chopped weight) mango, diced

0.5 tbsp dark brown rice miso

a splash of water

1 tbsp maple syrup

Porridge –

15g rolled porridge oats

15g rolled jumbo oats

20g barley flakes

1 tbsp coconut milk powder

200ml oat milk

a pinch of salt

Toppings –

2 tbsp full fat live yoghurt/Vanilla coconut yoghurt

2 – 3 tbsp of the miso compote

1 tbsp chopped cashews, roasted

0.5 tbsp toasted coconut flakes

1 tsp raw cacao nibs

Method

Pop the compote ingredients in a small pan. Bring to the boil and then a medium simmer for 15 minutes or until soft and pureed with a few lumps of a mango still in.

Meanwhile, pour the porridge ingredients into another small pan and stir over a low heat until thickened. Pour into a bowl.

Dollop the compote on one side of the porridge and the yoghurt on the other.

Scatter the toasted  nuts, coconut and nibs down the centre of the compote and yoghurt in a diagonal across the bowl.

Enjoy,

Leitchy xx

Sweet Potato Falafels – BlueberrySmiles22

Todays recipe is coming from the wonderful BlueberrySmiles! This Lady is a fantastic cook (she’s makes the best falafels, pancakes and smoothie bowls) She’s the most supportive person I know, she has the kindest heart, wise beyond her years, mindful, motivational and inspirational. She is truly a super woman! Here’s one of her incredible recipes! Let me know how you get on and don’t forget to check out her blog for more delicious plant based recipes.

Recipe

Having read about their health benefits in connection with the Okinawa diet, purple sweet potatoes have been the object of my curiosity for many months now (for more on this scroll to the very bottom). Once I finally got my hands on these elusive tubers I knew I wanted to make something special. Inspired by the sweet potato falafels from the MaE deli and a sweet potato falafel wrap from Crussh, I set out to create my own, and thus, these purple patties of pure perfection (or so I claim) were born.

These sweet, starchy gems are so satisfying with their soft mushy texture and the lovely flavors of the coriander, garlic and hint of chili coming through. And – as all my recipes 😉 – they’re quick to make (especially if you cook the sweet potato beforehand). Perfect for when you want to try something a bit different, without spending ages at the stove.

So let’s get right to it!

Ingredients

200 g cooked purple sweet potato
200-230 g chickpeas (drained, rinsed)*; my carton was 380g before draining
ca. 2 heaped tbsp flour (I used wholemeal spelt)/ as much as you need to bind mix
salt
chili powder
half a 30g bunch of fresh coriander, chopped (the rest you can sprinkle on top)
drizzle of garlic-infused oil**
coconut oil, for cooking
* I take the skin off the chickpeas as they’re easier to digest that way, but feel free to skip this step if that’s not something you’re concerned about. (Although, I have to say, there’s something strangely satisfying about popping out the chickpeas!)

**If you don’t have this you should be able to just use regular olive oil and some fresh, crushed garlic. I use it as an alternative because I sadly don’t tolerate garlic (or onion) very well, and infused oils seem to be less problematic, the critical components not being soluble in oil. (See here for more information if this affects you too.)

Method

Mash the chickpeas in a large flat bowl with a fork (or use a food processor, but don’t over-process; they should still be crumbly and a bit chunky), add the sweet potato and mash as well (or again, if you’re looking for less manual labor just purée – I was lazy and wanted to avoid cleaning another piece of equipment, but it didn’t take very long at all). Add in your flour and season with salt and chili, before adding the chopped coriander and a drizzle of garlic-infused oil into the gloriously purple mess. Mix together with your hands (yes, they will get purple!)

Now, the fun part: roll the mix into evenly-sized balls. I made 11, but this will obviously depend on the size you prefer. I also flattened mine a bit at the end, as I didn’t want them perfectly round. Next, simply heat some coconut oil in a pan and cook the falafels on both sides for a few minutes. It’s basically just about warming them up and getting a bit of a crisp on the outside.

Serving suggestion:

While the falafels are sizzling away in a pan, cook some buckwheat noodles (the ones I use by King Soba only take 5 minutes) in salt water. A minute or two before they are done, add in some courgetti or other quick-cooking veg. Drain and serve with your lovely purple falafels. Drizzle with a nice oil, or create a quick little sauce by combining tahini, honey or maple syrup, lemon juice and water. (I used this lovely black tahini, by Sun and Seed, as it contrasts so nicely with the purple!). Finally, sprinkle with white sesame seeds and more coriander to finish off the dish.

Hope you enjoy!

xoxo

As much as I wanted to benefit from the nutritional purple sweet potatoes… I couldn’t find any! So I used normal and they were more than incredible! Seriously good! I also doubled the coriander as I’m silly and read the recipe wrong but they were delicious!! Served with cabbage slaw, cauliflower tabouleh, lemon and tahini dressing, pickled radish, medal dates and roasted almonds! Perfect!

Enjoy guys and don’t forget to check out BlueberrySmiles Blog!!