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!!
Ingredients – serves one
50g fresh blueberries
1 tsp maple butter/syrup
5g basil leaves, torn
a splash of water
50g rolled porridge oats
a pinch of salt
1 tsp ground flaxseeds
200ml oat milk
2 tbsp full fat live yoghurt
1 tbsp roasted pistachios, chopped
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.