Morning! Hope you all had a lovely weekend! Mine started on Thursday as I was having a funny week last week but I’m feeling loads better now! Thursday me and Dad went for a christmas meal at a new restaurant in Sheffield called Stew and Oyster! It was amazing! We both went for the Christmas Dinner Stew with a big chunk of bread. The stew had turkey, pigs in blankets, potatoes, parsnips, carrots, sprouts and the lushest thickest gravy! Incredible. Planning on going back very soon and then we shared a brownie and mince pie! Perfect. We then did a little Christmas shopping before heading to the Cinema to see Daddy’s home 2 which was also very very Chritmassy! Such a lovely day and just what I needed! Friday I spent the day baking mince pies, writing cards and wrapping presents and that evening I met my two best friends for a much needed night out, drink, dance, sing and giggle. Saturday I was working at the gym and that evening I just chilled and caught up on the weekend TV! Sunday I spent the day clearing my room as I’m having it decorated this week and putting up the last of the christmas decorations and the fairy lights outside! It also snowed so I’m now feeling very festive! Then that evening we watched a christmas film and had a gorgeous chicken dinner and sticky toffee pudding homemade by mwah!
Monday was back to work and getting through lots of admin, recipe developing and preparing everything for my stall at Nuffield Gym on Friday!
Today I’m sharing a recipe I made twice last week as I loved it so much!! Sweet raisin and vanilla porridge topped with juicy mixed spice plum compote, creamy yoghurt, stodgy peanut butter, chopped pistachios and crunchy cacao nibs! Christmas in a bowl. Enjoy xx
Ingredients – serves one
1 plum, diced
0.25 tsp mixed spice
1 tsp maple syrup
50g rolled porridge oats
a pinch of salt
200ml oat milk
1 tbsp raisins
0.5 tsp white miso
0.5 tsp vanilla extract
2 tbsp full fat live yoghurt
1 tbsp peanut butter
1 tbsp toasted pistachios, chopped
1 tsp cacao nibs
Pop the compote ingredients into a small pan and cover the bottom of the pan with water.
Boil until soft enough to mash with a fork into a puree, leave to thicken and pour into a bowl.
Pour the porridge ingredients into the pan and stir over a medium heat until thickened.
Pour into a bowl.
Dollop thr yoghurt and peanut butter on one side of the bowl and pour the compote over the other.
Scatter the nuts and nibs down the middle of the bowl.