Pesto and Avocado Mushroom Toast

My favourite, simple, easy, quick yet impressive breakfast/brunch/lunch. Enjoy.

Ingredients – serves two

4 slices of sourdough

4-6 tsp pesto

1 avocado, halved and sliced

0.5 tbsp butter

2 portabello mushrooms, diced

4 eggs

chopped chives to serve

Method

Toast the bread and put two slices on each plate, spread with pesto.

Melt the butter in a frying pan anf fry the mushrooms until soft.

Shove the mushrooms to one side of the pan and crack in the eggs. Fry until the egg whites have cooked.

Meanwhile, top the toast with the sliced avocado.

Top with the mushrooms and fried eggs.

Decorate with chives.

Enjoy,

Jordan xx

Blueberry and Cinnamon Porridge

Morning guys! Happy Wednesday! Only a few days to go..

Last weekend I went to Birmingham to see one of my favourite people for lunch and a big catch up and a bit/rather a lot of shopping too. Then Saturday evening I went to my boyfriends parents for a takeaway and chilled evening and day Sunday just sobbing about sleeping, which was I just needed. Sunday evening I went bake home to see my Mum and catch up on TV.

Monday was back to chocolate making, back to meetings and back to getting more stockists. Busy but I couldn’t be more grateful.

Today I’m sharing one of my favourite fruity yet comforting bowls of porridge. Spiced blueberry porridge topped with all the best toppings. I know you’ll love it.

Enjoy xx

Ingredients – serves one

Porridge –

50g rolled porridge oats

200ml oat milk

pinch of salt

1 tbsp coconut milk powder

1 tsp cinnamon

1 tsp maca

1 tsp white chia seeds

55g frozen blueberries

1 tsp maple syrup

Toppings –

1 banana, sliced

half an apple, diced

1 tbsp peanut butter

1 tbsp granola/muesli

1 pice of dark chocolate, chopped

a pinch of cranberry/red berry powder

Method

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

Pour into a bowl.

Arrange the banana slices and apple on one side of the bowl.

Dollop the peanut butter, granola and chocolate in the gaps.

Decorate with red berry powder.

Enjoy,

Jordan

Cheesy Steak and Mushroom Pasta

Simply, steak, mushrooms, cheese and onions with pasta. Incredible, simple and comforting. Enjoy.

Ingredients – serves three

225g brown rice pasta

Sauce –

230g rump steak, diced

2 red onions, diced

salt and pepper

2 garlic, sliced

250g mushrooms, diced

2 tsp rosemary

100g blue cheese

1 pear, diced

To serve –

a small handful of parsley

Method

Fry the steak and onions in a large pan over a medium to high heat until the beef in golden and juicy and the onions have softened. Season well, add the garlic, mushrooms and rosemary and fry over a low to medium heat until soft.

Meanwhile boil the pasta for 10 minutes until soft.

Drain.

Stir the cheese and pear through the steak mix until melted, stir through the pasta and then turn off the heat.

Divide the steak pasta between three bowls.

Scatter with parsley.

Enjoy,

Leitchy xx