Chorizo and Prawn Kimchi Rice

Morning guys! Today I’m sharing a super special gut loving dish using my favourite ferments from my friend Alana. Alana is founder, owner and the lady behind Fermented by Lab. Lab is a subscription box that arrives to your door on the first few days of the month, full of three seasonal fermented drinks and three seasonal vegetable fermented krauts/pickles/kimchis etc. This month I received a jar of her squash kimchi and I’m hooked!! I used pretty much all of it within two days! I decided to cook with it too as I recently tried a Jamie oliver omelette recipe using kimchi and rice and it worked really well. Before I’ve only ever used it to top dishes with or dip into too! I’ve used it to flavour the dish and give it a slight punch as well as added colour, texture, nutrients and gut loving goodness.

Enjoy xx

Ingredients – serves two

100g sushi rice

water

To fry –

70g chorizo, sliced

2 spring onions, sliced

1 garlic clove, diced

235g pak choi, sliced

100g frozen peas

180g uncooked prawns

12g coriander, chopped

105g kimchi

a pinch of salt and pepper

Method

Put the rice in a pan of boiling water and boil until soft – about 20 minutes and all the water has been absorbed.

Fry the chrorizo, onions and garlic for 5 minutes. Stir through the pak choi, peas and prawns and cook until the prawns turn pink.

Stir through the coriander, kimchi, seasoning and leave for 5 minutes.

Pour the rice into the pan and mix well.

Turn off the heat and divide between two bowls.

Enjoy,

Leitchy xx

Orange Cinnamon and Raisin Porridge

Morning guys! Hope you all had the best weekend! Friday afternoon I headed off to Hull to see my brother and his friends for a night of cocktails! My brother met me and took me back to his student house which was one of the cleanest, tidiest, largest and nicest houses I’ve ever been in, student or not!!! I got to meet everyone and then they all offered to cook for me for a change so we went to the shops to get me ingredients for a chicken, chorizo and pancetta paella and I got to sit back whilst they all chopped away in the aprons and had a sing haha! They also made a garlic bread from scratch too! Sooooooo delicious! I was pleasantly surprised and very impressed! After that we got changed, my brothers girlfriend arrived and we headed off for some cocktails and a good natter! The next day me, my brother and his girlfriend took a bus to the marina to go out for breakfast at a really cool and quirky place I found on instagram! I went for the bacon and avocado on sourdough with poached eggs, my brother had a cheese and artichoke tostie and my brothers girlfriend had the same as me but with salmon instead of bacon! After that we wondered round the shops and then I headed back home to Sheffield around 2. The rest of the evening was spent eating, chilling and watching Saturday night TV! Sunday I had a chilled morning and then met my friend from school for a brunch/lunch and a catch up before me and Mum headed off to wakefield to go pumpkin picking! Well I say picking.. pumpkin looking and photos! It was incredibly windy and busy and there were all sorts of rides, food and activities to do, all halloween themed! We just had a wonder round the pumpkin fields and took lots of photos, my favourite been me laid in a box of pumpkins! haha! We then headed home, the usual Sunday tidy of my room and then we caught up on the weekend tv and had a good old warming lamb stew!

Monday was back to work and developing various new products for LeitchyCreates! Don’t forget my advent calendars are now available to pre order and my autumn boxes and single flavour boxes are also still available!

Today I’m sharing a super comforting and I guess Halloween appropriate porridge! Sweet cinnamon and raisin oats with orange and chocolate for the most perfect, indulgent and nourishing breakfast bowl! Just what you need on these cold and dark mornings!

Enjoy xx

Ingredients – serves one

Porridge –

50g rolled porridge oats

200ml oat milk

a pinch of salt

0.5 tsp cinnamon

1 tsp raisins

half a tangerine, segmented and chopped

0.5 tsp flax meal

Toppings –

25g full fat live yoghurt mixed with 0.5 tsp tahini

the remaining orange, segmented and sliced

1 tsp toasted almonds

1 tsp toasted pistachios

1 tsp raisins

1 piece of chocolate, chopped

Method

Pop the porridge ingredients into a pan and stir over a low heat until thickened.

Pour into a bowl.

Dollop the yoghurt on one side of the porridge bowl and scatter the remaining orange down the middle.

Repeat with the nuts, raisins and chocolate.

Dig in!

Enjoy,

Leitchy xx

Pork Meatballs with Blue Cheese and Pear

Morning guys! I hope you’ve all had a super lovely week! Mines been lush! I’ve got lots done, got a new stockist for LeitchyCreates and planned lots of exciting things for Christmas! This weekend I’m off to Hull to see my brother so I’m super excited and then I’m having a chill day Sunday I think but I’ll fill you in Wednesday!

Here’s a super easy pork meatball dish! Me and My Mum are having a clear the fridge out week so this is what I threw together and it came out a treat!!!

Enjoy xx

Ingredients – serves two

150g brown rice penne

200g pork mince

salt and pepper

1 tsp olive oil

Sauce –

160g spinach

1 ripe pear, diced

85g gorgonzola dolce

To serve –

1 tbsp toasted walnuts, chopped

Method

Pop the pasta in a pan of boiling water.

Bring to the boil then simmer until soft – about 12 minutes.

Meanwhile, season the mince and then squeeze it into 8 meatballs.

Drizzle the oil in a frying pan over a medium heat and fry each one until golden brown and then transfer to a plate.

Pop the pan back over the heat and turn to low. Stir the spinach, pear and cheese together until the spinach has whilted and the cheese has melted. Add a ladel of the pasta cooking water to the pan and then drain the pasta and stir this through the sauce.

Divide the pasta between two bowls and top with the walnuts.

Enjoy,

Leitchy xx

Mixed Spice Fried Pear and Apple Porridge

Morning Guys! I’ve had the busiest but loveliest few weeks! Friday night I went to leeds to see my friend, we went to the cinema and out for cocktails and Mexican and then I got the last train home so didn’t get in until late! Saturday I had a sleep in and then a chilled morning pottering around my room! In the afternoon we went to meadowhall to fetch some bits and bobs, ikea for the same and then we went to my Grandmas for a cuppa and a catch up. Sunday I got up early and headed to Manchester to meet my girly Yas for a good old catch up! We get on ridiculously well! I wish she lived closer! We talked, ate and shopped! I’m banning myself from shopping now until next year, minus Christmas presents, halloween outfit and new years! Other than that, I’m banning!!

Monday was developing ideas for a new big exciting product I’ve got coming in November and getting all my admin in and contacting suppliers, emails, meetings etc.

Today I’m sharing another porridge recipe! a very Autumnal porridge too! One of my favourites. Sweet juicy spiced pear and apple, paired with creamy coconut and silky dark chocolate! Ummmummm, enjoy xx

Ingredients – serves one

Fry –

0.5 tsp butter

half an apple, diced

half a pear, diced

0.5 tsp mixed spice

0.5 tsp coconut sugar

Porridge –

50g rolled porridge oats

200ml oat milk

a pinch of salt

1 tbsp coconut milk powder

Toppings –

2 tbsp coconut yoghurt/full fat live yoghurt

1 tbsp coconut cashew butter or almond butter

1 – 2 pieces of chocolate chopped/chocolate nut butter

1 tbsp toasted coconut flakes

1 tsp cacao nibs

Method

Fry the apple and pear in the butter, mixed spice and sugar until soft and turning golden. Pour into a bowl and pop to one side.

Pour the porridge ingredients into a small pan and stir over a low heat until thickened.

Pour the porridge into a bowl.

Dollop the yoghurt, nut butter and choc/butter on one side of the porridge and pour the spiced fruit over the other.

Scatter the coconut and nibs down the middle.

Enjoy,

Leitchy xx

Apricot and Rosemary Fried Pork

Time to get autumnal!! Apricots and rosemary are a winning combo! Served nice and sticky with pork and creamy yoghurt! Delicious!

Enjoy xx

Ingredients – serves two

Yoghurt –

120g full fat live yoghurt

30g light tahini

salt and pepper

half a lemon, juiced

To fry –

1 tsp olive oil

2 apricots, quartered

1 tsp dried rosemary

salt and pepper

x4 pork loins (400g)

0.5 tsp honey

To serve –

2 tbsp pistachios, toasted and roughly chopped

Method

Mix the yoghurt ingredients together in a small bowl until combined.

Divide between two plates and spread in a curve motion across the plate.

Drizzle the oil in a drying pan, add the apricots and rosemary and fry until golden. Add the pork loins to the pan and fry until golden on each side.

Stir through the honey and fry for a further two minutes or until caramalised and sticky.

Divide the pork and apricots between the two plates.

Top with any juices in the pan and the chopped nuts.

Enjoy,

Leitchy xx