Pear, Chocolate and Walnut Porridge

Good morning! What a busy but incredible weekend! Friday Night I went for cocktails with my Mum and one of my oldest best friends and her friends which was hilarious as always and then I was meant to be chilling with my Mum for a bit whilst I waited for Rob buttttt Jo had a spare ticket (oldest best friend) to a gig they were going to, so I was proud of myself for being spontaneous and going to that instead and having such a good laugh and dance! Then they walked my to meet Rob and his friends as we were going out out! Again had such a good laugh, sing and dance. Saturday we dragged ourselves up as both me and Rob were off to manchester! I was meeting my girly Yas and Rob was off to a lecture for the day. We all went for lunch and then parted as me and Yas were off Christmas shopping! Very successful and it was lovely to catch up with Yas and have a right laugh as always! Then I met Rob and we took a painfully busy, dark, wet and long trip home, climbed into bed, popped my electric blanket on, a film and ordered pizzas! Sunday we had such a lie in and then chilled all day, of course it was stir up your christmas cake Sunday, so we did that too! Then just caught up on TV in front of the fire and made our Christmas lists!

This week is back to chocolatingggg! I’ve been focusing on my bar range this week for LeitchyCreates.  I now stock my bars in Porterbrook Deli Sheffield on Sharrowvale Road as well as on my website! Let me know your favourites if you’ve tried them! I’m cherry all the way!

Today I’m sharing a super simple dish combining three of my favourite things, chocolate, pear and walnuts! What a combination! Enjoy xx

Ingredients – serves one

Porridge –

50g rolled porridge oats

1 tbsp cacao powder – I used Aduna

1 tbsp walnut butter

1 tsp maple syrup

a pinch of salt

200ml oat milk

Toppings –

2 tbsp full fat live yoghurt

1 pear, diced

1 tbsp toasted walnuts, chopped

1 piece of dark chocolate, chopped – I used LeitchyCreates orange and walnut bar

a pinch of cranberry powder

Method

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

Pour into a bowl.

Dollop the yoghurt on one side of the bowl and scatter the pear on the other.

Sprinkle the walnuts and chocolate down the middle of the bowl.

Decorate with a pinch of cranberry powder.

Enjoy,

Jordan xx

Carrot Hummus Bowls

Morning! Finally it’s the weekend! What a week!! Today I’m sharing a super simple but impressive lunchtime dish or you could serve this as part of a mezze or buffet style meal! I love the salty crunchy of the corn chip paired with the silky hummus, sweet roasted carrot and creaminess and tanginess of the feta.. ummummm!

Enjoy!

Ingredients – serves two with leftover hummus

500g mini carrots

salt and pepper

2 tsp olive oil

Hummus –

1 can chickpeas, drained and rinsed

40g tahini

30g peanut butter

0.5 tsp salt

a pinch of salt

1 tsp cumin

0.5 tsp paprika

300g roasted mini carrots

Toppings –

200g roasted mini carrots

55g feta, crumbled

1 tangerine, sliced

12g toasted pistachios, chopped

60g corn chips

Method

Preheat the oven to 240 degrees,

Pop the carrots in a roasting dish with a pinch of salt and pepper and the oil, shake well and then pop in the oven for 30 minutes. Shaking half way through.

Once cooked, pour 300g/ 2/3rds of the roasted carrots into a food processor with the hummus ingredients and blend until smooth, adding water to help blend if needed.

Weigh out 300g and then divide this between two bowls. Pop the rest in a lunch box and keep in the fridge for 3 days.

Top the hummus with the remaining carrots, feta, tangerine and pistachios. Side with the corn chips.

Enjoy,

Jordan xx

Cardamom Porridge with Tahini Caramel and Apple

Morning! I’ve had such a lovely weekend! I feel as though my life has improved dramatically in the past two months! Not been this happy and social in years! It’s fab! So Friday night I went out for sushi and to the cinema with my Dad! We went to see the Justice League! Very good and I recommend! Saturday I went to York to visit my oldest best friend Jo. We get on so easily, so naturally and god we make each other life and find the same things more than hilarious. Missed her lots so glad I’m so so glad she’s back in my life. So we chatted all day, I intended to do a little shopping too but we didn’t have time! We did look round the christmas market though which was lovely! That evening I had a night in alone, chilling, eating and watching Saturday night TV! Sunday I spent nearly 4 hours trying to get Peter Kay tickets.. You’ll be happy to know I did after being on my laptop from 8am until 12! And that they’re decent tickets too! Then I got dressed and ready to go visit my Grandma and then back home to see my Mum as she’d been away for the weekend and we had lots and lots to catch up on!

This week is a mad LeitchyCreates week as I’ve got to make all my advent calendars to send off on Friday! I think I’m making around 300 chocolates a day.. its doable! Can’t blooming wait for this weekend though to celebrate finishing and to see four of my favourite people!

Today I’m sharing a porridge recipe I made at the weekend! Cardamom creamy porridge topped with sweet and earthy date caramel, crunchy sweet apple, silky yoghurt, dingy berries and crispy nuts.

Enjoy xx

Ingredients – serves one

Porridge –

50g rolled porridge oats

0.25 tsp cardamom

a pinch of salt

200ml oat milk

Caramel –

1 date

0.5 tsp tahini

milk

Toppings –

2 tbsp full fat live yoghurt

2 tsp toasted almonds, chopped

1 tsp freeze dried blackberries

1 tsp hemp seeds

a few pinches of cranberry powder

Method

Mash the date into a paste, stir through the tahini and a splash of milk until smooth and thick.

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

Pour into a bowl.

Dollop the yoghurt and date caramel on one side of the porridge bowl.

Scatter the apple on the other side.

Scatter over the almonds, blackberries and hemp seeds.

Sprinkle with berry powder.

Enjoy,

Leitchy xx

Chicken and Leek Pasta

Morning guys! Hope you’ve all had an amazing week!

Today I’m sharing a super simple, fridge clearing pasta dish! I can’t be the only one who always has pasta in the cupboards, parmesan in the fridge, lemons and some sort of onion in and also peas/broad beans in the freezer. Feel free to replace the broad beans with peas! Both work well.

Let me know how you get on!

Ingredients – serves two

1 tbsp olive oil

2 leeks, sliced

salt and pepper

30g parsley, chopped

1 lemon, juiced

170g frozen broad beans

2 chicken thighs, chopped

1 tsp garlic granuals

0.5 tsp wholegrain mustard

45g parmesan, grated

110g brown rice pasta

Method

Drizzle the oil in a large frying pan and cook the leeks until soft, stir through the parsely, lemon, broad beans, chicken and garlic and cook for a further 10 minutes.

Pop the pasta in a pan of boiling water and cook for 12 minutes or until soft.

Drain, reserving 1/4 cup of water and pour into the chicken pan with most of the parmesan.

Mix well.

Leave to cook for 3 minutes. make sure the chicken is cooked before turning off the heat.

Divide the pasta between two bowls and top with the remaining parmesan.

Enjoy,

Leitchy xx

Pecan Pie Porridge

Morning my loves! Hope you all had a brill rest of the week and weekend! Thursday night I met one of my friends for cocktails and rotisserie chicken which was lush, Friday was a mad day making chocolates for LeitchyCreates, I nearly made 500 so we just chilled Friday evening. Saturday was an errand day, we went round Meadowhall, ikea and hobby craft as I needed various bits and bobs and managed to get them all so all is good! That evening we chilled, made a gorgeous fish curry, watched Xfactor and made cocktails and irish coffees! Perfect. Sunday Was another chilled day as I felt a little under the weather. In the morning I chilled, sorted out my Spotify playlists and did some cleaning and then in the afternoon we did some life errands and then I caught up on some admin whilst we watched tv before tea. Monday was back to work and I released a NEW LeitchyCreates product. I’ve now got three NEW bars and a new 6 chocolate selection praline box that I’m very excited about! Theres a peanut praline, a mixed spice and orange, a cherry almond, a nutmeg almond, a mulberry cranberry and a cashew nib praline! I’m super excited about all the flavours in this box and I can’t wait to hear your favourites!!

Today I’m sharing a porridge recipe that got a lotta love on Instagram! Cinnamon spiced creamy oats topped with banana, blueberries, sweet salted caramel and buttery toasted pecans. A spoonful of cinnamon, caramel and pecans is just lush!

Enjoy.

Ingredients – serves one

Porridge –

50g rolled porridge oats

0.5 tsp cinnamon

200ml oat milk

a pinch of salt

Toppings –

1 banana, sliced

40g frozen blueberries

2 tbsp toasted pecans, chopped

​Caramel –

1 medjool date

2 pinches of salt

milk to help mix

Method

Mash the date in a small bowl until smooth, stir through the salt and a little milk until a smooth caramel has formed.

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

Pour into a bowl.

Arrange the banana down one side of the bowl and dollop the date caramel alongside.

Scatter the blueberries in a gap.

Sprinkle over the toasted pecans.

Enjoy,

Leitchy xx