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  • Writer's pictureJackie Brown


Those of you who really know me know this about me. My mother is big on baking and cooking, and as i got older i took on some of those characteristics of hers. I love BBQing on those summer holidays (and winter sometimes), preparing ungodly amounts of food for everyone so that we are eating it for days after! So whatever i'm going to post a recipe here that i want to try. I'm trying to mimic this dish Jordy and I got for breakfast once. We'll see how it goes.


*for the compote:

1/4 c water

1 tbsp cornstarch

1/2 sugar

2 c quartered strawberries

3/4 c raspberries

1/2 c blueberries

*for the porridge

1/2 c quinoa rinsed

1 c water

1/2 c whole milk

1 tsp cinnamon

1 tbsp agave nectar

pinch cardamom

1 heaping tbsp golden raisins

splash of cream

chopped strawberries, raspberries, blueberries

pinch of powdered sugar

compote directions:

Add the water and cornstarch to a medium pot.

Whisk the cornstarch until it dissolves in the water.

Add the sugar and turn on the heat to medium high.

After one minute, add all the fruit and stir to combine all ingredients.

Once the mix starts to boil, reduce the heat to medium low and cover.

Let simmer for 10 minutes, stir every 3 or so minutes.

Uncover and shut off the heat.

Let cool down. The compote will thicken a bit.

quinoa directions:

Place quinoa and water in a small saucepan and bring to the boil with the lid on for 10 mins. Add milk, turn the heat down to a gentle simmer for 10 mins and add cream to make oatmeal consistency then add the raisins, cinnamon, cardamom and sweetener. Warm until liquid is absorbed and the germ turns opaque. take it off the stove whilst it still has a slight chew and let it sit in the saucepan, lid on for a couple of minutes. Fluff up the quinoa with a fork and serve with a drizzle of berry compote and fresh berries on top. Sprinkle with powdered sugar.

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