HAWK & HUNTER PINK PORRIDGE


Breakfast never looked so gorgeous. And trust us, it tastes amazing too. Thanks to the fabulous team at Hawk & Hunter in Ripponlea.

Ingredients:

45g porridge oats
10g brown sugar
5g poppy seeds
250ml milk
10ml beetroot juice
20g whipped ricotta
30g blueberries
Optional: 30g beetroot gel

Method:

Mix porridge oats, brown sugar and poppy seeds. Put mix in the pot with milk, bring to the boil and constantly stir.

When the porridge is nearly ready, stir in the beetroot juice and mix well.

Pour into your bowl, top with the whipped ricotta, blueberries and gel. Add some honey
if you want to.

Serves 1.

  • June 9, 2016