Cheesy Chicken and Red Onion Pasta

Morning guys!! What a week!! I’ve not had a weekend for two weeks but I’m not complaining as I’ve had the best time!! However, I am looking forward to a weekend off!!

So on Sunday I was at Vegan Festival Sheffield with my LeitchyCreates as you probably know!! I was pretty anxious with how it was going to go down as I’m just used to my little stalls at Nuffield! But it couldn’t of gone better!!! I got so much positive feedback and heard about so many others who too suffer with digestion and certain requirements. I was happy to be able to offer them so much and even happier when they came back for more!!! It seems if you had the pecan pie, the peanut butter millionaires or battenberg, you’d be back!! So so so overwhelmed and grateful! I left the day very tired but very very happy and I can’t wait for the next one!! Sunday evening was cooking and packing ready for our long journey down to Southend on Sea!! We set off mid morning and it took about 4 or so hours to get there with train changes and tubes etc. When we got there, we dropped off our bags and headed out for a promenade stroll to breathe in the sea air, stretch our legs, take some photos and get our bearings!! Then back to the hotel for a refresh before we went out for a meal. We decided to stay in the hotel as the menu looked so so delicious!! I went for the pigeon with mushrooms, blueberry gel and artichokes to start and my Mum went for the crab and shrimp salad! Then we both went for the juniper crusted duck with blackberry mash, roast parsnips, pickled kohlrabi and tarragon cream. UMMMMUMMMM to say the least!!!

Tuesday morning we woke up, got ready and had the biggest breakfast ever as we new we wouldn’t be eating until 3pm. I had a full english, fruit and nuts and then more bread topped with yoghurt, nuts, seeds and honey. We were ready!! We set off and battled against the wind for a good 45 minutes to meet the rest of the audience and the crew for Jamie and Jimmies Friday Night Feast! We are going to be in the audience and will be able to be seen on TV in January! But I’m afraid I cant say more than that due to legal requirements and papers etc. So you’ll just have to wait and see! Don’t worry you won’t miss it, I’ll be reminding you nearer the time haha! So yeah one of the best days of my life!!! That evening we headed back, watched the bake off and went to bed!

Wednesday we again, had a rather large breakfast and then went on another extremely windy walk! Like probably the windiest weather I’ve ever been in!! Haha anyway, we went on a challenging workout workout and then headed back to the hotel for some goo old pesto pasta before we headed back on a good 8 hour journey with all the waiting around, home. I got my Mum’s birthday present though, some earnings and some delicious sushi for the journey back, oh and a nice coconut latte.. not all bad eh? Filled my time quite nicely.

Thursday was back to work and back to shipping chocolates and getting everything ready for my stall at Nuffield Health today! I’ll be there from 9am until 1pm so come say hey and buy some treats for the weekend if you are around!!

Today I’m sharing a super simple and ever so comforting pasta dish that the whole family and friends and everyone you know will love!

Enjoy xx

Ingredients – serves three

Sauce –

3 tbsp butter

5 red onion, halved and sliced

4 garlic cloves, diced

30g basil, chopped

salt and pepper

350g chicken thighs, diced

1 lemon, juiced

120g grated parmesan

To serve –

225g brown rice pasta/red lentil

1 tbsp toasted flaked almonds

1 tbsp toasted sunflower seeds

3 large handfuls of spinach leaves

Method

Melt the butter in a large frying pan, add the onions and fry for 15 minutes over a low heat to soften.

Add the garlic, basil, a pinch of salt and pepper, chicken and lemon to the pan and cook for a further 15 minutes.

At this point put the pasta in a pan of boiling water.

In the last 5 minutes, stir the parmesan into the sauce.

Drain the pasta and pour into the sauce pan. Mix well to combine and coat in the cheesy sauce.

Put the spinach in three bowls, top with the pasta and sauce mix and then sprinkle over the toasted nuts and seeds.

Enjoy xx

Blackberry, Lime and Coriander Porridge

Morning my lovelies! I had such a busy but exciting end to the week with Sheffield Vegan Festival! Thank you to everyone that came, for your lovely feedback and interest. It was lovely to meet more people and engage with others who have struggled with dietary requirements! I’m happy I can cater for most! If you couldn’t make it, head over to LeitchyCreates Shop to see my online range! Theres bars, boxes and cookbooks! So I don’t really have anything exciting to tell you about my weekend because I was prepping all day Saturday but it was so worth it!! The start of this week though, I’ve had a mini holiday! My Mum and I headed to Southend! (so this has actually been written in advance!) We have been selected to go on Jamie Oliver and Jimmies Friday Night Feast!!!! I’M SO EXCITED!!!!!!!!!!!!!!!!!!!!! If I’m aloud, I think I’m aloud haha! I’ll tell you cllllllllllll about it and our mini break away on Friday!!! Also for those of you who couldn’t make it to Sheffield Vegan Festival, I’m also doing a stall at Nuffield Health in Sheffield on Friday Morning! I’ll be there from 9am until about 1pm!! See you there!!

So today I’m sharing a porridge creation I made last week! A creamy coconut based porridge – if you don’t have coconut milk powder use coconut milk!! Topped with a sweet and zingy blackberry compote which floods into the creamy sweet oats, creamy fresh yoghurt, buttery toasted macadamias and hemp seeds!!

This is great as overnight oats too, pouring the compote over the night before to let the juices soak in! Great for a rushed morning!

Enjoy xx

Ingredients – serves one

Compote –

50g blackberries

half a lime zested and juiced

5g coriander, chopped

a splash of water

1 tsp maple butter/syrup

Porridge –

50g rolled porridge oats

a pinch of salt

1 tbsp coconut milk powder

200ml oat milk

Toppings –

2 tbsp full fat live yoghurt

1 tbsp roasted macadamias, chopped

1 tsp hemp seeds

Method

Pop the compote ingredients in a small pan and place over a low heat, once simmering, smash the blackberries slightly with a fork. Then leave to thicken and soften.

Meanwhile, pour the porridge ingredients into another small pan. Stir over a medium heat until thickened and then pour into a bowl.

Dollop the yoghurt on one side of the bowl and then pour the compote on the other side.

Scatter the nuts and hemp down the middle and dig in!!

Leitchy xx

Savoury French Toast With Chorizo and Italian Dip

Hello my Gorgeous bunch! I hope you’ve all had the best week! Mines been super busy but I can’t wait for Sheffield Vegan Festival on Sunday! I’ve got lots of chocolates, cheesecakes, pies, tarts, bars, Bakewell slices and battenbergs ready!! Excited to see what you all think!! See you Sunday!!

Today I’m sharing my new favourite french toast recipe and its savoury!! Honestly magical! Waaaaay better than sweet!! Don’t forget to tag me in your recreations!!

Leitchy xx

Ingredients – serves three

Dip –

110g full fat live yoghurt

10g basil, finely chopped

half a lemon, juiced

50g sundried tomatores, finely chopped

Toast –

3 large slices of sourdough

3 eggs

salt and pepper

Toppings –

60g chorizo, sliced

3 poached eggs

3 handfuls of rocket

Method

Mix the dip ingredients together in a bowl and pop to one side.

Place a pan over a medium heat and gently fry the chorizo to release the juices and turn slightly golden.

Pour the chorizo and juices inot a small bowl and pop to one side.

Whisk the eggs in a large shallow bowl with a pinch of salt and pepper.

Drizzle half a tbsp of olive oil in the frying pan and pop back over a medium heat.

Dip the slices of bread in the egg mix, coating each side and then pop in the pan.

Cook the bread on each side until golden.

Pop one slice of the eggy bread on each plate.

Spread over the dip and top with the chorizo slices, juices and one poached egg each. Serve with rocket.

Enjoy,

Leitchy xx

Blueberry and Basil Compote Porridge

Good Morning!! I hope you all had a lovely weekend!! I certainly did! Friday evening I meant my girly for a wonder round Art in The Park where my Mum was selling and presenting her jewellery. We went to go and support my Mum before wondering round and chatting and catching up as she was back off to Uni in the morning. That evening, when My Mum and Aunty got home, we ate  lots of cake and chilled out. Saturday morning I got picked up by my Dad and we drove to leeds for lunch and to look round the shops! I wanted a few outfits for some events I’m attending this month but obviously I couldn’t find anything so then spent the journey back online shopping haha! But I managed to find two outfits and both fit, woo! That evening we all cooked tea together, played board and card games and ate even more cake. Super chilled and super lovely. Sunday I spent the morning singing and sorting out my room haha and then in the afternoon, I went to go pick up a few bits I ordered and then went to go see my Grandma for a cuppa and a catch up. Sunday evening I made homemade pizzas and watched a girly film  with my Mum. Just the relaxing weekend I needed with my family!

Monday was back to work and getting lots done ready for Sheffield Vegan festival on Sunday, A meeting in London I had yesterday. All super exciting! Oh and now my LeitchyCreates Shop is fully restocked with new and exciting products! Click here to find out more and buy some chocolate!

So today I’m sharing another recipe that was highly admired on Instagram! My blueberry and basil compote porridge with roasted pistachios and creamy yoghurt. At the moment I’m loving making fruit compotes to top my porridge with and making unusual but really exciting combinations of flavours too, using herbs and spices. Adding basil to my fruit compotes is one of my favourites. Try this with peach, strawberries, apricots and nectarines too!!

Enjoy xx

Ingredients – serves one

Compote –

50g fresh blueberries

1 tsp maple butter/syrup

5g basil leaves, torn

a splash of water

Porridge –

50g rolled porridge oats

a pinch of salt

1 tsp ground flaxseeds

200ml oat milk

Toppings –

2 tbsp full fat live yoghurt

1 tbsp roasted pistachios, chopped

Method

Pop the compote ingredients in a small pan over a low heat, bring to a simmer and gently smash the blueberries and then leave to thicken.

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

Pour the porridge into a bowl.

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

Scatter over the pistachios and serve.

Enjoy,

Leitchy xx

Panzella

Morning my little sugar plums! I hope you all had a lovely bank holiday weekend! I certainly did!

Saturday I caught the train to Manchester to see my fellow foodie from up North! We met at the train station mid morning and then went for a wonder around before going for a lunch at a lovely place called Another Heart To Feed. They had chai and matcha lattes and also kombucha! They also provide an all day breakfast! So there was acai bowls, granola bowls, eggs many ways and avocado on toast etc. I went for the avocado and feta on toast with beetroot hummus and poached eggs! My Friend Yas went for the same but the vegan option! We then sat and chilled and chatted for hours before heading round a few shops to get some bits and bobs before we caught our trains home. FYI, Manchester train stations platforms aren’t as easy to find as you’d think haha!! Saturday evening, I chilled with my Mum and watched a girly film. Sunday I had a super chilled morning before heading out for brunch with my girlie. We went to a new Sheffield spot that has actually been there for years (the Brocco)  but I’ve only just tried! It did not disappoint! I had baked smoked salmon and spinach eggs with sourdough and two almond milk lattes and my friend had waffles. They had vegan coconut pancakes, avocado on toast, granola etc and also full English’s, eggs hollandaise and smoothies. Lots of options to cater and make everyone happy. We sat in the sun for hours catching up and having a good giggle. That afternoon, me and my brother went on a sunny Sunday stroll with my Dad in the countryside which was lovely. We then spent the evening with my Mum watching films and had ice cream sundaes. Monday I chilled all morning and then in the afternoon me and my Mum got snazzed up and went on an afternoon out to Yorkshire Sculpture park to wonder round the grounds, sit in the sun and eat ice cream! Yes ice cream!! I was shocked and super happy that a northern company stocks their ice cream in the cafe there that is made with natural ingredients and refined sugar free!! It’s called Northern block! I went for mango and Mum went for raspberry and sorel sorbet! Yum!! After that, we drove home, chilled in the sun in the garden and then spent another evening chilling and watching films! Tuesday was back to my 6.30am alarm and back to making chocolates! My three bars (triple praline, orange caramel and snickers) are now all back in stock and so are my section boxes!! Click here to buy! So yeah this week has been restocking, developing, business planning and planning for Sheffield vegan festival, which I’ll have a stall at next Sunday!! Come say hey and try some chocolate and free from treats such as Bakewell slice, Battenberg, Crumble bars, Neapolitan cheesecake and more. I’ll be sure to tell you all about it next week!!

So today I’m sharing a super summery and impressive salad! It’s my take on panzella. I’ve cooked the onion as I find raw too strong and I’ve added charred peppers, strawberries and creamy burrata for the ultimate, exciting and colourful lunchtime meal.

Enjoy xx

Ingredients – serves three

2 pointed red peppers

1 tbsp olive oil

1 red onion, diced

1 garlic clove, diced

2 tbsp capers

3 slices of rye bread, cubed

1 lemon, juiced

salt and pepper

220g mixed yellow and red plum tomatoes, halved

125g strawberries, halved

200g burrata, torn

2 tbsp toasted pistachios, chopped

25g basil, finely chopped

2 tbsp olive oil

Method

Preheat the oven to 240 degrees.

Pop the whole peppers in a roasting dish and pop in the oven until charred – about 20 minutes or so.

Remove, cut out the stalks, seeds and easily peel off the skin and then roughly chop.

Drizzle 1 tbsp of olive oil in a frying pan, add the garlic and fry until soft. Stir through the garlic, capers, bread and lemon and fry until crispy.

Divide the bread fry mix between three bowls.

Scatter over the tomatoes, strawberries and peppers.

Top with the creamy burrata.

Mix the basil and oil together in a bowl and then pour this over the salads.

Sprinkle with the chopped pistachios.

Dig in.

Leitchy xx