A morning at Orphan’s Kitchen in their glorious upstairs sun-filled space sipping on flatties and enjoying the taste of deliciously warming quinoa porridge served in our Earth Ceramics tableware inspired by nostalgic Easter flavours.
Executive Chef Tom Hishon kindly shared his recipe with us as we devoured every last blackberry. Simple yet imperatively delectable, try the recipe at home with the fam this Easter for a bowl scrapping treat.
Orphans Kitchen Quinoa Porri (Serves 3 - 4)
120G white NZ QUINOA
3 whole dates, diced
pinch of salt
⅓ Cup golden raisins
1/2 Cup hot water
20g hemp hearts
220ml oat milk
½ tsp cinnamon powder
2 whole cloves
A glug of maple syrup (to taste)
1 punnet of black berries (cut lengthways)
Put It Together
In a medium saucepan add the quinoa, diced date, water and pinch of salt. Place on a high heat with a lid on the pot. Bring to the boil then cook for a further 10 minutes.
In a separate small saucepan add the golden raisins with the hot water, bring to the simmer. Continue to gently simmer until the water has evaporated and rehydrated the raisins. They are now plump and juicy.
Remove the lid from the porridge and add in the oat milk, hemp hearts, cinnamon powder and cloves. Return to a medium heat stirring with a wooden spoon and cook until the quinoa and liquid is binding together nicely and starting to resemble a porridge consistency (roughly 10 / 15 minutes). Adjust the sweetness with a glug of maple.
To serve, spoon the porridge into your bowls, sprinkle with a dusting of coconut sugar, arrange the black berries sporadically then spoon over the plum golden raisins over the top. Pour cream at the table.
On The Table:
01 - Earth Bowl
02 - Earth Latte Mugs
03 - Earth Mini Dish
04 - A&C Linen Napkin Set of 4 - Dove
05 - Broste Petra Clear Candleholder - Small
06 - Broste Petra Clear Candleholder - Medium
07 - Broste Taper Candle Ivory
Styling: Margot Phillips, Photography: Sophie Bayly