Archive for April, 2017

Steenbergs Baharat: The heart and soul of Turkish Spices and an Adana Jewelled Kofte Recipe

Thursday, April 27th, 2017

The next in our series of spotlighting key Steenbergs products – this time it’s the turn of our organic baharat.

Baharat is the true and complete spice of Arabia, used in most dishes from meat, fish and even hearty vegetable stews and roasts. Steenbergs organic Baharat version is based on a Tunisian style recipe but can be used in all near East dishes. Amongst other ingredients, the aromatic spice blend contains organic paprika, organic black pepper, organic cumin and organic cloves and cardamom powder which give it that warming and exotic flavour.

Adana Kofte Recipe.

Adana Kofte Recipe.

It’s truly authentic and one sniff of this Baharat will transport you to the oldest of spice markets such as the Eminönü spice stalls in Istanbul. It’s delicious in red meat marinades especially as it gives it that extra savoury edge, here’s a recipe for easy Turkish Adana Kofte:

(Use organic/natural real food ingredients where possible)
Serves 4
Prep time: 15 minutes

Cooking time: 45 minutes
Total time: 1 hour 15 minutes

Steenbergs Organic Baharat spice mix, blended in North Yorkshire.

Steenbergs Organic Baharat spice mix, blended in North Yorkshire.

Ingredients:

500g of minced lamb

2 cloves of garlic, crushed

1 teaspoon of Fairtrade organic turmeric

1 teaspoon of Steenbergs organic Baharat  

½ teaspoon of pyramid salt

½ teaspoon of cracked black pepper

I red bell pepper, chopped very finely

2 red bell pepper, red and green or a mixture, chopped into rough chunks

2 tablespoons of chopped fresh chives

2 tablespoons of coconut oil
From your kitchen:

A large saucepan

  • A grill pan
  • A sharp knife
  • A wooden spoon
  • A couple of teaspoons and tablespoons
  • A silicone spatula
  • A couple of mixing bowls
  • A chopping board
  • A couple of serving plates


Step 1:In your large mixing bowl add your minced lamb and using clean hands add and mix in your crushed garlic, Fairtrade organic turmeric, Baharat, pyramid salt and cracked black pepper. Knead the mixture for a good few minutes as this will help to flavour the Kofte better. Add in your chopped bell pepper and 1 tablespoon of the chopped chives, saving the other tablespoon for garnishing. Set your Kofte mixture aside for the flavours to develop whilst you grill your chopped bell peppers.

Step 2:

Heat your grill pan on a medium high heat and grill your bell peppers with no oil for 5-8 minutes on either side. They will take on a delicious and smoky flavour which is exactly what Adana Kofte calls for. Set aside on a plate to stay warm whilst your fry off your Kofte.

Step 3:

In a large saucepan heat your coconut oil on a medium heat and shape your Kofte using some water to wet your hands, you want to shape them into ovals across your palms. Fry the Kofte for 2-5 minutes on either side and then add your charred bell peppers. Turn the heat down and place the lid on your saucepan. Transfer to a small cooker with a lower flame and continue to simmer the Kofte for another 15-20 minutes. Serve hot and garnish with your remaining chopped chives…as the Turks would say, this dish is shahne!

Article written and researched by

Niki Behjousiar

Recipe Creator and founder of nikibakes

www.facebook.com/nikibakes

www.nikibakes.co.uk

Twitter: @Niki_Beh 

nikibakes has been blogging for over 10 years and has a passion for gluten free and dairy free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.

An Easter Treat: Dark Chocolate ganache cake with happy hippy flower salt

Wednesday, April 12th, 2017
Easter Chocolate Cake

Easter Chocolate Cake

It’s the classic combination that’s a true winner every time: Dark chocolate and sea salt. Happy hippy flower salt is wonderfully versatile in both savoury and sweet dishes. The flavour is delicate and soft on the palette yet robust and course enough for it to be sprinkled liberally on top of the cake. This vegan chocolate ganache cake has a wonderfully gorgeous crunch to it thanks to the happy hippy flower salt, making it absolutely stunning for showcasing your cake.

This dark chocolate ganache cake is perfect for special occasions as it can be used as a base for many different events or when you just fancy a cake for yourself. It’s used here for Easter and is so chocolatey but enhanced further by the happy hippy flower salt. Here’s how you can create this gluten free and light yet tasty vegan dark chocolate ganache cake which everyone can enjoy:

All you need is:

(Use organic/natural real food ingredients where possible)
Serves: 6-8

Prep time: 5 minutes
Cooking time: 15-20 minutes
Total time: 30 minutes

From your kitchen:

A whisk
A fork
A large mixing bowl
A couple of teaspoons and tablespoons
A round baking tin
A silicone spatula
A small glass bowl
A wooden spoon
A butter knife
A sheet of greaseproof paper

For the cake:

3 tablespoons of olive oil
2 tablespoons of coconut oil
4 tablespoons of agave syrup
3 tablespoons of coconut sugar
Up to 150ml of almond milk
50g of self-raising flour
200g of almond flour
½ teaspoon of baking powder
60g of non-dairy dark chocolate chips (80% minimum)
2 tablespoons of raw cacao powder or 3 tablespoons of cocoa powder
1 teaspoon of Steenbergs organic Fairtrade vanilla extract

Happy Hippy Flower Salt

Happy Hippy Flower Salt

For the ganache frosting:

200g of non- dairy dark 80% chocolate
2 tablespoons of boiling water
2 tablespoons of agave syrup
1 level tablespoon of happy hippy flower salt

Step 1:

Preheat your oven to 180° C or gas mark 4 and line your round baking tray with greaseproof paper. Set aside whilst you prepare your cake.

Step 2:

In a large mixing bowl, whisk together your coconut oil and olive oil. Add in your coconut sugar and agave syrup and mix well.

Step 3:

Next, using a wooden spoon, fold in your cacao/cocoa powder, almond flour, self-raising flour and baking powder and alternate with your almond milk so your cake batter isn’t too thick to handle.

Step 4:

Finally, add in your dark chocolate chips, your Himalayan salt and fold in gently. Pour your batter into your cake tin and bake for 15-20 minutes. Turn over onto a wire rack to cool whilst you prepare your frosting.

Step 5:

In small glass bowl break up your dark chocolate into little pieces and add your boiling water. Whisk in gently using your hand whisk or fork. Add in more hot water if needed and if it’s too watery, break in some more dark chocolate. Whisk in your agave syrup which will help to thicken up your frosting. Allow to cool thoroughly before using your frosting knife or butter knife to frost your cake. Sprinkle your happy hippy flower salt over your cooled cake and it’s ready for your Easter table. This cake can be stored in the fridge for up to three days.

Article written and researched by

Niki Behjousiar

Recipe Creator and founder of nikibakes

www.facebook.com/nikibakes

www.nikibakes.co.uk

Twitter: @Niki_Beh 

nikibakes has been blogging for over 10 years and has a passion for gluten free and dairy free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.