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Archive for the ‘cookbooks’ Category
To enter our competition to win a fabulous Vegan Food Pimp Cookbook, simply fill in the details below.
What strikes you first about Meera Sodha’s new cookbook FRESH INDIA, is the vibrant colour: orange and green for the cover and a bright pink inlay, intertwined with bold Indian prints and photos of mouth-watering cuisine.
Following her successful debut book MADE IN INDIA, Meera’s second book, published by Fig Tree London (£20), is a collection of 130 ‘quick, easy and delicious vegetarian recipes for every day’. It includes sections on everything from Starters & Snacks; Rice; Pulses; Squashes and Pickles & Chutneys to a great chapter dedicated to the humble Aubergine. Interspersed within the food groupings are handy chapters on Menu Ideas and Presentation Skills – invaluable for making your homemade curry look appetising for Instagram!
Meera talks candidly about her life growing up as a Gujarati in Lincolnshire, of family recipes and traditions and above all a life filled with delicious fresh vegetables. Her recipes use herbs and spices to enhance the flavours in a huge variety of vegetables. Using different blends of traditional Indian spices such as black mustard seeds, chilli, cumin, coriander and turmeric in her Rainbow Chard Saag Aloo and Baked Onion Bhajis, and adding in the ‘subtle jabs’ of star anise, lemon and curry leaves in her nostalgic Gujarati Dal.
All of the recipes looked really inviting but the baking ones are always the most appealing, especially now the children are off for the school holidays. We decided to try the Banana & Cardamom Buns for a weekend brunch and they did not disappoint.
Not overly sweet, but with a lovely subtle hint of cardamom, these were loved by adults and children alike. They were delicious eaten fresh from the oven with a cup of coffee, but also in a more English way halved and buttered like a scone or with, dare I say it…Nutella!
We were a little free with the quantities, having added 2 whole bananas, but some extra flour and a little extra yeast made for a sticky but manageable dough which rose well during the proving stage. You could have ground your own cardamom pods but we used the handy Steenbergs organic ground cardamom.
Our buns definitely didn’t look as round and pretty as the picture in the book but the egg wash gave them a lovely crust and the soft bready texture was delicious.
Definitely one to add to the repertoire!
Have you ever looked for alternative recipes for black sesame seeds, star anise or mustard powder? Have you wanted to add a little twist to your family meals? Then look no further than the new cookbook from 2015 Great British Bake Off Winner Nadiya Hussain.
Nadiya’s Kitchen (Penguin, HB, £20) is a collection of over 100 of her favourite family recipes and includes delicious twists on classics such as Mustard Kale Mac & Cheese and Parsnip & Orange Spiced Cake – a twist on the traditional carrot cake but with added sweetness and flavour from the parsnips.
Another ingenious idea is Peanut, Black Sesame & Ginger Brittle, with the black seeds giving extra theatre and the ginger adding a lovely warm kick. We’re really keen to try out the the Chocolate Fondants with Star Anise too. The star anise is ground in a pestle & mortar and then passed through a fine sieve, creating a delicious fondant that is: “crusty on the outside, warm and gooey on the inside with the distinctive, lingering aroma of anise.”
Here at Steenbergs we are always trying to find new ways to add a bit of extra spice to our dishes and Nadiya definitely uses them with style and experience. Her unusual but delicious dish of Cod & Clementine, one of her Mum’s regular recipes, includes a great combination of spices to liven up the fish, and the clementine peel adds a fresh, zesty finish.
The book is filled with chapters ranging from ‘Lazy Sunday Mornings’ to ‘Midnight Feasts’ and ‘Snacks and Sharing’ to ‘Dessert for Dinner’. Sweet treats vie for attention with aromatic savoury snacks and we mustn’t forget the famous birthday cake that Nadiya created for Her Majesty The Queen; a delight of orange, fondant and roses.
For more information on Nadiya, please visit her website: www.nadiyahussain.com.
To buy any of the herbs and spices mentioned in the recipes, just visit www.steenbergs.co.uk or click on the images below. Happy cooking!
The lovely Hemsley & Hemsley sisters are back again, with a great new book packed full of ‘Good + Simple’ recipes. Still with the same philosophy for eating food that is ‘delicious, nutritious and sustainable’, they aim to create ‘fast food that is good for you’.
Their dishes are packed full of nutrient laden foods to create a happy, healthy gut and therefore ultimately leading to a healthy body and mind. There are plenty of vegetables, lots of interesting herbs & spices, but definitely no lack of meat – in fact the sisters advocate ‘boiling the bones’ to make nutritious stock. Natural fats such as coconut oil, olive oil, butter and egg yolk are also encouraged as great ways to add taste and give sustainable energy but they do steer clear of grains, preferring fibre-filled pseudocereals such as quinoa & buckwheat.
From a breakfast of Butternut & Almond Butter Porridge, to lunch of Noodle Pots, soups and salads, these are healthy recipes that also fill you up.
Take the Huevos Rancheros, which is one of Melissa’s all time favourite recipes. A delicious spicy tomato sauce, zesty guacamole and handfuls of spinach all enveloping the comforting baked eggs – definitely the perfect brunch!
For the full recipe take a look at our website here or catch up with Jasmine and Melissa’s new TV show on Mondays at 8pm on Channel 4. The baked eggs were in the first show aired on Monday 9th May and the show runs for 10 weeks so there will be plenty of delicious recipes to feast your eyes on.
Here’s a trailer for Eating Well:
Here at Steenbergs, we do love to get baking and were so excited by the delicious recipes that we tried some out ourselves! The Carrot Cake was nutty, satisfying and particularly moreish and is now a favourite with gluten free friends…
and the Blueberry Muffins were lovely and fruity and made a very healthy snack – perfect with a cup of Steenbergs Rose & Bergamot Tea.
We’d love to see photos of any of your creations so do share with us on Facebook, Twitter or Instagram and don’t forget that many of the ingredients are available to buy online at www.steenbergs.co.uk. Happy cooking!
For more information on Hemsley and Hemsley, please visit their website: www.hemsleyandhemsley.com
One Pot Wonders from the One Pot Cook – Hattie Ellis’s new cookbook gives us 150 delicious family recipesWednesday, March 9th, 2016
We are really excited about the latest cookbook from award-winning food writer Hattie Ellis. Jam-packed with 150 tasty, wholesome, family recipes, The One Pot Cook is a real feast of flavours.
Winner of the 2013 Guild of Food writers Book of the Year as well as the 2013 Miriam Polunin Award for the Best Book on Healthy Eating for her book What to Eat?, Hattie has a proven track record for producing thought-provoking books delving into culinary questions that affect our eating today.
The One Pot Cook is no exception, highlighting the ever present question of what to cook for the family each evening. The idea of cooking with one pot is that many a cosy family meal is created quickly and easily by throwing everything in together and letting the flavours harmonise.
Hattie divides her book into Soups & Stocks, Simple Suppers, Winter Warmers, Summer Spreads, Explore the World and Easy Puds, all of which have maximum flavour but minimum washing up!
Simple Suppers, Hattie says in her book, ‘are what make the kitchen the heart of the home’, and includes some delicious staples such as risottos & gratins but who wouldn’t want to try Cart Driver’s Pasta or Hole-&-some-Toad?
Her Winter Warmers are quick, hearty or healthy with tasty flavour combinations such as Orange & Coriander Beef with Herb Dumplings and Caribbean Fish Pie, and don’t forget the Easy Puds section filled with baked fruit, steamed puddings, pastries, jellies and even trifles. The Toffee Banana Tarte Tatin has the thumbs up in our house!
Packed full of flavour, spice lovers will be pleased to see that many of the dishes use a cornucopia of different ingredients. However whilst the ingredients list may be long, the effort involved is often minimal. Hattie’s deliciously rich and unctuous Beef Rendang for instance, which when made traditionally should take 8 hours at least, has been reduced to around 3 hours with the help of some handy cooking tips.
With delightful illustrations by Emily Faccini, The One Pot Cook by Hattie Ellis is published by Head of Zeus, price £20.00. We’re delighted to be able to offer Steenbergs’ customers a discount code to purchase a copy of The One Pot Cook for the special price of……
Hattie’s other books include Spoonfuls of Honey (shortlisted for the Andre Simon Award), Bees & Honey, Sweetness & Light and her award winning What to Eat?
For more information on Hattie Ellis and her books, please visit her website www.hattieellis.com or follow her on Twitter @HattieEllis.
Clean Cakes is the brand new cook book from skilled pastry chef Henrietta Inman. Based down in Suffolk, she does baking demonstrations, runs cookery courses and sells at farmer’s markets and festivals, as well as running a successful blog www.henscleancakes.co.uk.
Her beautiful new recipe book is filled with delicious patisserie that looks delightful and tastes just as good as it looks….but without the guilt! All of the 75 recipes are made with whole, natural, nourishing ingredients and are free from gluten, dairy and refined sugar. There are ideas for fabulous cakes, homely fruit loaves and muffins, boosting bars, savoury pies and indulgent desserts as well as the basic recipes for nut butters, milks and creams which form the basis of many of the gluten and dairy free recipes.
Steenbergs fans will love the variety of new flavour combinations and the use of more unusual ingredients, such as Himalayan pink salt, cacao nibs, coconut nectar and chestnut flour – all of which can be found on the Steenbergs website!Other interesting ingredient include purple corn flour, a South American cooking staple made from a purple variety of corn which is high in anthocyanins and adds a pretty purple colour to food (see Henrietta’s Purple Haze Loaf), and acai berry powder, a nutrient and antioxidant rich superfood, which is made from the berries of the acai palm tree.
We’re thrilled to be able to share a couple of recipes from Clean Cakes with you, in advance of the 18th February publishing date, and hope you enjoy them as much as we did. Keep an eye out for our newsletter coming out on Thursday for a chance to win a copy of the book.
Chocolate and Hazelnut Torte with Honey Praline Ganache – A chocoholic’s delight using homemade praline paste for a really nutty flavour and texture, without being too sweet.
Rhubarb & Orange Polenta Cupcakes with Strawberry Orange Blossom Compote – Delicious soft, crumbly vegan cakes with a subtle sweet sharpness from the rhubarb. Serve with the creamy ‘yoghurt’ and the fragrant compote which can be made from extra rhubarb when strawberries are not in season.
Cashew Cream – A silky cream made from cashew nuts and almond milk, which can be served with any dish as a dairy free alternative.
To shop the Steenbergs range of baking ingredients, visit the online shop HERE.