Kellogg’s Special K Nourish
Do you love surprises? I do! It was with great surprise a couple of weeks ago I came home and found a big box on my verandah. Wondering what it was and who sent it, I carried it inside, quickly opened it and boxes of Kellogg’s new healthy cereal Special K Nourish were revealed. They’d been sent to me by Liquid Ideas, which is the same company that invited me to the wonderful Continental Cooking Class back in June. My husband and daughter are cereal freaks, they’re always complaining I don’t buy enough varieties or the ones they like. That night they lined the different varieties up on the kitchen bench and the taste testing began. These new cereals are a variation on the traditional Special K flakes and contain superfoods such as oats, quinoa, pepita seeds and cranberries.
Karen Martini, chef and judge on the tv show My Kitchen Rules has partnered with Special K and created some home cooked recipes inspired by the ingredients in Special K Nourish. I chose two of Karen’s recipes to feature here that I thought you’d all like. Quinoa and Beetroot Salad with Mint, Smoked Almonds, Currants and Roasted Garlic Dressing and the yummy Carrot, Coconut and Pepita Muffins with Lime Cream Cheese Icing. I also got the chance to do an interview with Karen which I’ll publish here on Thursday. In the meantime I hope you enjoy these tasty recipes that are perfect for Spring.
Recipes by Karen Martini for Kelloggs Special K Nourish
Quinoa and roasted beetroot salad with mint, smoked almonds, currants and roasted garlic dressing
Quinoa, used in South America for centuries, is the hero in this delicious salad inspired by the new Special K Nourish range. The roasted garlic dressing gives this salad a buttery, nutty flavour. The dressing works perfectly with the roasted beetroot and quinoa, while currants add just the right touch of sweetness.
150g white quinoa, washed well, 2 large beetroots, stalks trimmed, 2 tsp cumin seeds, Sea salt, Freshly ground black pepper, Extra virgin olive oil, 1 large bulb of garlic, 2 tbsp tahini, 100ml white wine vinegar, 2 sprigs fresh mint, currants, 2 tbsp currants plumped up in a little hot vinegar for 5 minutes, 1 handful smoked almonds, chopped, 100gms of fresh goats curd
- Preheat your oven to 180°C. Place the beetroots on two sheets of foil, season and drizzle with oil then wrap tightly and place on a baking tray. Roast for 45 minutes or until cooked.
- Drizzle the whole garlic bulb with olive oil, wrap in foil and roast alongside the beetroots for 35 minutes or until fragrant and soft.
- Remove the beetroots and garlic from the oven and allow to cool while still wrapped.
- Cook the quinoa in simmering water for around 8 minutes, drain and set aside at room temperature.
- Slice the roasted beetroot into wedges, approximately 8 slices per beet
- Combine the tahini, vinegar and 100ml of olive oil in a small measuring jug or cylindrical container. Squeeze the roasted garlic paste out of the skin and into the jug and blitz with a stick blender, adding between 60 and 100ml of water until you have a smooth and creamy dressing. Season to taste.
- Spread ¾ cooked quinoa on a serving platter and top with the roasted beetroot slices. Spoon over the rest of the quinoa and then spoon over the dressing. Scatter over the currants, mint leaves, cumin seeds and smoked almonds and dollop here and there with some fresh goats curd. Lightly season with salt and pepper and serve.
Carrot, coconut and pepita muffins with lime cream cheese icing
This carrot cake muffin is inspired by the new Special K Nourish range featuring nutritious pepita seeds. The mild sweetness of the carrot melds subtly with the other ingredients and is nicely offset with the creamy icing and tang of lime.
Makes 8-10 muffins
100g sultanas, 100ml coconut water , 250g carrot, 150g caster sugar, plus 1tbsp extra, 2 large eggs, 125ml olive oil, 100g rice flour, 100g gluten free self-raising flour, 1/2 tsp bi-carb soda, 1/2 tsp baking powder, 100g desiccated coconut, 1/2 tsp xanthan gum, 100g pepita seeds, plus extra to garnish
250g cream cheese, room temperature, 1 lime, juiced, 1 tsp vanilla extract, 3 tbsp icing sugar
- Preheat oven to 180°C and line your muffin tin with paper liners.
- In a small saucepan, add the sultanas with enough coconut water to just cover. Bring to a simmer for a minute or two and then leave to stand and plump up.
- Finely julienne the carrot, toss through a tablespoon of caster sugar and set aside – this will help the carrot shed some water.
- Place the eggs, oil and sugar in a large bowl and beat until pale and creamy.
- Add the rice flour, gluten free self-raising flour, bi-carb soda, baking powder, desiccated coconut and xanthan gum to the mixture. Beat until well combined.
- Drain the carrot well, squeezing lightly to extract moisture. Fold the carrot through the batter with the sultanas, adding a teaspoon or so of the liquid with them.
- Fill your muffin tin, topping with the pepitas.
- Bake for 20 minutes or until golden. Cool in the tray.
- For the icing, beat all the ingredients together. Ice the top of the cooled muffins and sprinkle with extra pepitas.