I remember when I first encountered granola in a hotel in America. Everyone seemed to be eating theirs with yoghurt and when I had some, I was totally unconvinced. It really was glorified bird seed, with little flavour and really hard work to chew. As it was a breakfast meeting, it was not polite to leave it and that was probably the worst breakfast experience I have ever had at a US hotel.
Roll on a few years, I tried it again at the recent brunch that was hosted by Jordans. They held this at the Fernandez and Leluu’s supper club and had brought along the team who run their play kitchen where they concoct all the Jordans’ products.
They were introducing their new range of Creations oat granolas and had invited a gaggle(?) of bloggers along for brunch. We tasted their 2 new flavours – Juicy Cranberry and Golden Honey and Baked apple and a hint of cinnamon. The nice thing to know is that all the ingredients are natural and nothing artificial is added to it. I had mine with milk. Of the two I preferred the cranberry flavour, loved the smell and taste of honey, not overly crunchy, liked the slightly chewy texture and the tang of the cranberries.
Then there was the competition to win the shiny new Kitchen Aid on display. The competition is to create a new flavour for the Creations Granola range. We were given a whole load of ingredients from fruit to nuts, to put together a new combination of flavours for this range of granola.
Of the lot, I thought that the following would go together quite well and they all have health benefits. I am going to try to make some granola at home from some of the following ingredients. Not all of these ingredients were on the table that day.
- Dried apricot/ peaches – iron rich and high in fibre
- Dried fig – high fibre and potassium, lowers blodd pressure
- Walnuts – good oils and adds texture
- or Pecans – like the taste, good for lowering cholesterol
- Pumpkin seeds – High Omega 3 content
- Linseeds – High Omega 3 content
- and I would change the vegetable oil used as a preserving agent to a cold pressed rapeseed oil as it has a higher Omega 3 content than a regular vegetable oil with a high Omega 6 content. (High omega 6 promotes inflamation which underlies chronic illnesses.)
In addition to the granola, Uyen had outdone herseld and cooked a lot of other lovely dishes.
Lobster salad with a pomegranate dressing
Fruits, tart and lots of bread and croissants too.
We had a stunning pannacotta to finish.
What a delightful and delicious way to start a weekend.
Slowfoodkitchen was a guest of Jordan’s and Wild Card PR at the Frenandez and Leluu Supperclub.