Archive for the ‘Steenbergs’ Category

Two Media Mentions In The Guardian

Tuesday, March 9th, 2010

Steenbergs was mentioned two articles this weekend in The Guardian which was most kind of the two authors – Hugh Fearnley-Whittingstall and Yotam Ottolenghi – so thank you both. 

Both talk about Steenbergs spices within their recipe ideas, so if you are looking for what to do with cardamom or how to use za’atar they give some excellent recipes.  I think the Savoury Aubergine Cheesecake (Eggplant Cheesecake) sounds amazing and I will have a crack at that soon.

Here are the links:

http://www.guardian.co.uk/lifeandstyle/2010/mar/06/cardamom-recipes-hugh-fearnley-whittingstall

http://www.guardian.co.uk/lifeandstyle/2010/mar/06/aubergine-cheesecake-vegetarian-recipe-ottolenghi

BT Has Let Us Down

Tuesday, February 16th, 2010

Many apologies for anyone trying to reach us by email at the moment but currently Steenbergs has no internet service at the factory. The website is not down and is still fully functioning and we are able to access orders from a site elsewhere – this service is not affected by BT.

The problem is due to what should have been a simple upgrade service on Sunday which sadly went awry. 48 hours later and BT has currently “forgotten” to book a service engineer (promised yesterday) and so we have been let down again.

We do have the telephone service and faxes are getting through, but we currently have no access to our emails so many apologies if you are expecting an answer. We aren’t being dilatory we just haven’t received the email.

I seem to remember that when we moved into the factory 3 years ago we ended up having similar issues and ending up being dealt with by the Customer Services Main Board Director’s Assistant.

It does seem staggering in the age of technology that these disruptions in service can still occur and with such apparent lack of priority and follow through!

Will keep you informed.

Update 17/2/2010 at 3.15pm:  After two engineers being out here since 8.30am this morning, BT have fixed the faulty transmission equipment at the Melmerby Exchange and Steenbergs is finally reconnected to the ether.

Steenbergs Launches New Design For Spice Tins

Friday, February 5th, 2010

At Steenbergs, we have been doing a lot of work trying to refresh parts of our organic spices and seasonings range.  Now we have relaunched our spice tins into a bright new label and an elegant rolled tin.

Steenbergs new spice tins

Steenbergs new spice tins

Part of what we have been seeking to do is to pull out parts of our long list of spices and seasonings that can either sit as a standalone range, such as our Home Bakery products (which we relaunched in August 2009), or added value blends that differentiate Steenbergs in the spices and seasonings world. 

We have a range of over 200 blends that we make in small batches by hand which is way more than industrial spice blenders and packers can hope to do – they just don’t have the ability to work on small batch runs nor the inclination.

So during 2009 we redesigned the spice tin, which was originally a spice dabbah made for us in Mumbai in India, to a rolled tin that is now being made for us in China.  This new tin was launched in mid 2009 and looks much smarter and more elegant than the old tin that we felt was a bit shiny and the shapes of the actual dabbahs were inconsistent.

In the latter part of 2009 and through to early 2010, we have created a new look label for a few of our most popular blends – Steenbergs Signature Blends.  These labels are brightly coloured, individual for each seasoning and now include a recipe idea.

The labels were printed last week and are now launched on the web site and will be officially launched at the forthcoming Organic & Natural Products Show at Olympia in April 2010. 

They have great shelf presence and we expect to add maybe another 5 – 10 more over the next 2 years.  The blends that are currently available are:

Organic Fairtrade 4 colour pepper
Organic Fairtrade curry powder
(a new blend!)
Organic Fairtrade garam masala
Organic Harissa with Rose Petals
Organic Herbes de Provence
Organic Italian Herbs

Organic Mixed Herbs
Ras al hanut
Zaatar

Tell us what you think, and what other Steenbergs products we should add to this range of Signature Blends – I am thinking China 5 Spice, Dukkah, Jamaican Jerk and Mexican Chile Powder.

Recipes – Oranges And Lemons For Really Great Homemade Biscuits

Friday, January 8th, 2010

While snowed in in the cold countryside of Northumberland, we enjoyed some warming chai as well as delicious mulled wine using our organic Fairtrade mulling wine spices.  I also concocted a couple of citrus based biscuits, with one of them coming from the Jane Fearnley-Whittingstall’s great cook book for Granny’s.

Snow covered Northumberland - New Year's Day 2010

Snow covered Northumberland - New Year's Day 2010

Here they are:

Classic lemon biscuits

Carefully measure out your biscuit ingredients

Carefully measure out your biscuit ingredients

75g/ 3oz softened butter
75g/ 3oz Fairtrade caster sugar
150g/ 6oz Sunflours plain flour
¼ tsp sea salt
Grated peel from 1 unwaxed lemon
1 egg yolk from a free range hen
Some cold water (this may be needed)
1 tbsp Fairtrade icing sugar

Pre-heat the oven to  165oC/ 330oF and lightly oil 2 – 3 baking trays.

Cream butter and sugar together, then add the rest of the ingredients to the bowl and stir together with a wooden spoon.  It will be slightly crumbly, but with a bit of kneading and perhaps a teaspoon or two of cold water, you will get a light paste.

Rolling out the biscuit pastry

Rolling out the biscuit pastry

Lightly flour a surface and roll out to about ½ cm thick and cut into shapes.  We used all sorts of shapes including using some oval shapes from my great grandmother.

Cutting out Christmassy biscuit shapes

Cutting out Christmassy biscuit shapes

Put the shapes on the baking trays and bake for 7 – 10 minutes, but watch them carefully as they will suddenly be cooked.  We used an Aga and found that the back of the tray cooked very quickly and some got burnt the first time around.

Remove from oven when just turning golden, then leave to cool a bit before carefully transferring to a wire cooking rack.  Sprinkle with icing sugar in a tea strainer.

Snowy lemon biscuits

Snowy lemon biscuits

Orange biscuits

Grating an orange

Grating an orange

115g/ 4oz  sliced almonds
115g/ 4oz Fairtrade caster sugar
85g/ 3oz softened butter
55g/ 2oz self-raising flour
Grated peel and juice from 2 oranges (you may only need 1½ of these)

Pre-heat the oven to 165oC/ 330oF and lightly oil 2 – 3 baking trays.

Mix all the ingredients together except the orange juice.  Now add juice from 1½ oranges and stir together.  Check the consistency which should be like a sticky batter.

Drop a teaspoon dollop onto the baking trays and set them apart as they will spread out very thinly.

Cook for 7 – 10 minutes and remove when just turning golden brown at the edges. Then leave to cool a bit before carefully transferring to a wire cooking rack.

Orange jumbles

Orange jumbles

The lemon biscuits are classic firm biscuits like a harder shortbread, while the orange biscuits are wonderfully chewy and moreish.  All-in-all they lasted about 20 minutes.

2009 – time to reminisce or glad it’s over?

Tuesday, January 5th, 2010

2009 has probably been one of the more challenging years for Steenbergs. Not because of the economic climate particularly but because the normally healthy fighting fit 9 people who currently make up Steenbergs went through rather more medical problems than we are all used to. As a relatively small team we are more like family so the problems of manpower cover have been compounded by concern over the relative staff illnesses. However, the two things we had in our favour were a general positiveness and sense of humour – which all the staff managed to retain throughout.

Our medical knowledge (and pronounciation and spelling) expanded with not one but two cases of labyrinthitus. The most amazing thing about this was the discovery by one of the affected members of staff that brain excersises proved more effective than medicine.

Next in the litany of illnesses was thyroid cancer. We now know what the thyroid is and does and I’m delighted to say this was another one cured – although six weeks of voicelessness was just one of the many challenges to overcome with this.

Finally just when we thought we were through it all and a complete team at last – just before November -  another member of staff tripped in the centre of Ripon and broke a finger and fractured an elbow. Everyone pulled together amazingly ably assisted by two friends of Steenbergs and we still managed to send out three pallets in the first week (one to Finland, one to Sweden and one to Portugal) – on time – on top of all the other orders.

So it’s been a hard but strangely satisfying year – hopefully 2010 will revert to the more normal healthy Steenbergs. Fingers crossed. Whatever happens I know that the team wi’ll rise to the challenge.

Many thanks to everyone who helped and to all our staff for coping with all the challenges and who managed to keep their sense of humour and politeness (mostly) throughout.  I’m delighted to report that everyone is now fully recovered which is great news all round. We’re not quite at our full complement but that’s for a much nicer reason as one of the team is travelling for a month in Laos (one of Axel and I’s favourite place), Thailand, Cambodia and Vietnam.

Happy new year to everyone – hope this one is a healthy one for us all.

We’re In The Telegraph Christmas Guide

Wednesday, November 25th, 2009

Steenbergs was featured in The Daily Telegraph’s Christmas Gift Guide last Saturday (21 November 2009).  Our Fairtrade Sugar & Spice Gift Box of 9 products was featured alongside some very illustrious others, including a Fortnum & Mason Hamper and a set of Divertimenti Kitchen Scales and a really fun looking Gingerbread House Kit from Lidl.

Steenbergs in the press

Monday, November 9th, 2009

Steenbergs Organic is in the press again with some nice articles. 

At the weekend, we were in a beautifully photogenic piece the The Mail on Sunday’s magazine for our organic rose water; amusingly we were also in the same article for Renaissance Stardust by Laura Santtini’s Easy Tasty magic range as this is something we have developed with her and will be packing up for sale shortly.

Today, we are in an article in The Ecologist which talks a bit about us and how we go about our business.  It’s really quite flattering to be written about in The Ecologist as (for me) they are the granddaddy of the green movement.

Here’s a link to the article:

http://www.theecologist.org/green_green_living/food_and_drink/352912/10_organic_spices_to_cook_with_this_winter.html

New Fairtrade Organic Mulling Wine Sachets from Steenbergs

Tuesday, October 27th, 2009

It might have caused me sleepless nights and given me an undue amount of heartache and stress, but Steenbergs new range of Mulling Wine Spices in sachets has finally arrived.  It’s about 1½ months behind schedule and we have been having to disappoint some customers for about a month, but it’s here and looks absolutely fantastic.  I am actually really proud of it.mulled wine cut out

They taste divine and pack a lot of exotic, Chistmassy flavours – cloves, cinnamon and nutmeg.  These Steenbergs sachets have stacks more flavour than those of the classic high street insipid, bland infusions.

The idea came out of a germ of a thought in mid-summer as I was thinking about what we needed to do about Christmas products.  The answer was pretty obvious – Mulling Wine spices.  But we already did these as loose spices, spices mixed in with sugar; they were already available via the classic Steenbergs range as organic products, as Fairtrade and in my esoteric versions based around Mediaeval hippocras recipes from the Elizabethan times.

We needed somehow to do them in a more practical packaging and yet to differentiate ourselves from the likes of Schwartz and Shropshire Spice on the retailer’s shelf with great design. 

It also allowed me to test one of my dreams and aims as a spice merchant, which is simply to get some of the blending and packing done for us in India or Sri Lanka; after all that’s where the spices are grown and processed, so they will be fresher packed at source, and the BRIC countries themselves are probably going to be richer and technologically stronger than us in a matter of years not centuries.

From that point onwards, nothing seemed to go right.

The designer designed the packets which were beautiful but then the printers in Sri Lanka couldn’t download the design so it had to be couriered out.  After this, they decided not to look at it again for a few months in spite of daily questioning as to how it was getting along, by which time they wanted a change made, but our designer literally went into labour as we asked her so no amendments were possible.

Our original aim was for one of our tea suppliers to bag the spices, which seems logical, but they were suspended from Fairtrade during the packing so we couldn’t use them and had to change to a contract packer based in Colombo, called Amazon Trading.  The Fairtrade spices from Kerala were late in arriving, then there was some trouble with the process for cutting the spices into tea bag cut, which has now been ironed out. 

Next, just as it was trying to leave Sri Lanka, the paperwork was filled out incorrectly as Mulled Wine so there was a lot of toing and froing accusing us of trying to export alcohol and that we didn’t have the correct paperwork.

That got sorted out and then it was transported to the UK in short order, cleared and immediately has started going out speedily.

It has been a good trial and now all the teething has hopefully been teased out.  The product is still going into store way in advance of Christmas so should sell well as the pricing is good for shops and it looks attractive.  Samples are being sent out to all sorts of possible buyers for Christmas 2010 – yes, bigger stores are already working on 2010.

I also think that getting spices and teas packed at source can work but communications are hard and you probably need to hold more buffer stocks than I had hoped to manage the peaks & troughs and mitigate the things that will naturally just go plain wrong.

Here’s how to make the Mulled Wine:

75cl bottle red wine
100ml   Water
3tbsp    Sugar (ideally light brown)
1          Steenbergs Mulled Wine Sachet
Orange, sliced (optional)
Lemon, sliced (optional)
1tbsp    brandy or sweet fruit liqueur

Put the Mulled Wine Spice Sachet, sugar and water into a saucepan.  Bring this to the boil, stirring to dissolve the sugar.  Simmer for 5 – 10 minutes.  Now add the wine and any of the optional extras that takes your fancy.  Heat up to just below boiling point and stir gently for 5 minutes, making sure that it does not boil as all the alcohol will evapourate.  Serve warm in mugs or wine glasses.

For a non-alcoholic alternative, replace the red wine with 750ml of red grape juice and replace the water with 250ml orange juice.

Steenbergs’ Annual Organic Audit

Friday, October 9th, 2009

This week heralded our annual audit by the Organic Food Federation, which is one of the UK’s original organic auditors. 

Organic Food Federation was set up by Julian Wade in the mid 1980s after he returned to the UK having worked for many years in Brussels for the European Community.  As such, it was one of the first independent bodies to start developing standards for organic farming and processing, and to start auditing against these; this was when all standards were private rules and before the EC had introduced any legally effective bits of legislation.

Nowadays, despite the hype from some of the organic certifiers, the rules on organic are mainly determined in Brussels in chunks of detailed legislation.  The latest rules have the catchy names of EC Regulation 834/07 and EC Regulation 889/08.  Certifiers then add some of their own private rules that are not legally required to differentiate themselves from each other, for example Organic Food Federation is at the forefront of organically farmed fish, which is a relatively new area.

So what does an audit entail.  At the Organic Food Federation, we are actually monitored all year around and have a constant two way dialogue between their technical team and vice-versa for the agreement of recipes, suppliers and checking on processes for importation.  They also need to be involved in any import licenses that we need to obtain.  They also have the right to inspect us at any time (without warning) and to visit ports of entry into the UK to check that our imports have a chain of custody.  In short, they can do what they want!

The inspection at Steenbergs factory involved a review of some of our primary paperwork:

(i) A complete review of all our suppliers’ organic certification under EC law and defra import licenses, checking them for validity and that all the products that we have on our organic licence are matched up by a legal sources of raw materials;

(ii) Random sample review of our internal processing paperwork through the chain of custody, ie order to goods receipt to micro/chemical laboratory testing to production records to dispatch documents and invoices.  Also, they look at cleaning records, pest control records etc.  This bit is the nightmare as you are always worried that one piece of the paper trail is missing or unclear as we have thousands of records every year.

(iv)  The stock reconciliation.  This takes months to prepare, or at least it feels like that.  It checks that in terms of weight we can prove that all our outgoing stock and warehouse stock reconciles back to the same weight coming in; it’s a mass balance check that everything on one side of the scales (what’s come in) balances with the other side (what goes out). 

This is a really tough test and (I think) the most powerful check that is done in the organic audit.  In the end, we are organic and that’s what we believe in and we do not have any intention of faking it, so the organic certificates, internal paperwork etc is unlikely to be actually wrong (and we should have picked it up throughout the year with our own internal checks), but doing a mass balance reconciliation that brings together records from all over the business is complicated and full of areas for potential error creeping in, eg wastage, products that are organic but are used in 1 or 2 of our non-organic blends etc. 

There are always things that need investigating further and/or working out what has happened, but in the end we get there and 2 lever arch files of seemingly random figures comes together to show how everything balances in the scales of truth.

The auditor also does a walk-around the premises to check that we are doing what we say we are doing, especially looking at segregation, cleanliness and chatting with staff to ask them about clean downs and how the forms are filled out.

It was a long, hard tough day, but we emerged out the other end of the process tired but signed off for another year, subject to paying our annual fee for a new organic certificate.  A job well done.

STEENBERGS SEPTEMBER NEWSLETTER

Saturday, September 5th, 2009

Beat the autumn blues with Steenbergs

Once again its been a packed summer with lots of new products and events happening at Steenbergs – so it certainly has not been a wash out in Yorkshire!

We’ve got lots of new things to share with you as well as a special offer for you.

Don’t forget our recipes and our blog for ideas to inspire. Happy autumn from us all at Steenbergs.

Thank you for all your support and we are always interested in hearing from you.

Steenbergs home baking continues its colour campaign

After the success of Steenbergs extracts and floral waters, we’ve continued the new look throughout our home bakery range. The seven organic Fairtrade flavoured sugars have all taken on colourful labels – vanilla, cinnamon , lemon, lavender, mulling wine, chai and our award winning rose . They are joined in this range by our organic Fairtrade mixed spice, bicarbonate of soda and baking powder.  They make a colourful and useful addition to any kitchen.

If you’ve never tried flavoured sugars before start off on pancakes or over fruit to get the flavours and then try baking with the different flavours. We’ve all got our own favourites but it also depends on our moods – lavender and lemon work well in dressings and over meat as well as in puddings. Steenbergs lavender sugar was used by Sophie Grigson in the Fairtrade cookbook for lavender scones.

Cinnamon, vanilla and rose are slightly more traditional in that they can be used in pretty well any sweet dish. Try the first two in home made hot chocolate as another suggestion.

Although the summer is still on its way out it won’t be too long before we are turning our heads to making Christmas puddings and cakes so don’t forget our Fairtrade mixed spice, as well as a tasty addition to plain yoghurt and a host of other baking dishes.

New products

The range of products available at the Steenbergs online shop grows all the time. Favourites from our recent additions include “The world famous Spice and herb playing cards” – the spices version of these cards are packed with nuggets of information about spices as well as beautifully illustrated. Fantastic for playing anything from patience and hearts to bridge.

We’ve added a shaving area to the web shop. Axel was amused when his 6 year old daughter pounced on his shaver and asked whether she could take it to school as an example of something “old”. The truth is that “an old fashioned” razor as opposed to disposable or electric is still one of the classic eco friendly products – you don’t have to change your razor very often just your blades.

Another new area is for babies and children – this area has been introduced as we know that many of our customers are families. It is has a selection of more eco-friendly products. Before we start the debate on “real” nappies versus disposable. We are looking into “real” nappies as a next step  and  these disposable ones are more biodegradable than normal disposables.

On a more fragrant note the new products we now stock include incense sticks and natural protectors for clothes and against shoe odour.

New organic food includes Duchy Original biscuits, organic teriyaki sauce and even more choice in our cereals and vitamins/ supplements.

We’ve also just started stocking a whole variety of Tyrrells hand cooked potato crisps – Tyrrells grow all the potatoes they use for the crisps on their farm in Hertfordshire – very tasty. There are two sizes the handy snack size and the more sociable larger pack. These are available in cases as well to make it easier for stocking up your larder.

Other new products that we are excited about include our ecoforce recycled clothes pegs and sponges – making things out of things that would otherwise end up in landfill has just got to be good news. The clothes pegs are really good and seem to be coping with the weather that this Yorkshire summer is throwing at them!

Daylight bulbs, organic cotton wool, organic maple syrup…  there’s all sorts of new things at the Steenbergs online shop.

We add to these on a regular basis and if there’s anything that you would like us to start selling or that you don’t seem to be able to find please don’t hesitate to email us at enquiries@steenbergs.co.uk.

Special offers

We would like to offer you 10 per cent discount on all your orders in September if you quote the following code 0909. This offer is valid until the end of September. The perfect time to try out something new whether its one of our curry mixes, home bakery products or even hand soap.

We’ve also got all our Glenroyd organic chutney, mustards, marmalades and jams on special offer. There’s never been a better time to stock up.

FDA report on organic

The recent FDA report on organic food was a bit of a non event except for its release in the traditional “silly season” in August. For more information on our response to this report please look at our blog x 2 .

Alternatively we include our comments on the very recently revised standards for Fairtrade spices.

We keep the blog as up-to-date as possible with news and views which we hope are of interest. We always welcome feedback.

Ecoleaf home cleaning products

We are in the process of moving all our household cleaning products to Ecoleaf. Ecoleaf is a new brand on the market of eco-friendly household cleaning products and is produced for Suma workers cooperative. This organisation is one of the heroes of wholefoods and organic and has done much to help provide environmentally responsible products.

We look forward to hearing your feedback on their products, certainly we’ve been very impressed by their performance so far and the antibacterial hand soap has become a bit of a family favourite.

New Fairtrade products

New excitements from the Steenbergs camp of Fairtrade products include two of our curry blends going Fairtrade – organic Fairtrade garam masala and organic Fairtrade curry mix. We will constantly continue to look at new Fairtrade products as and when available and possible.

We are also now stocking in our online shops several other Fairtrade products including Fairtrade rubber gloves, Fairtrade chocolate crispy bars, as well as the Fairtrade cleaning cloths , cocoa, sugar, golden syrup and coffee that we currently stock.

Force cereal part of Steenbergs family history

We’ve recently started stocking Force cereal – which claims to be one of the first breakfast cereals. This is not the first time the Steenbergs family has been the purveyors of Force. Axel’s just discovered that his grandfather was the UK agent for Force cereal just under a century ago, before the first world war when Force was imported from America for the first time. At that time it was owned by A C Finckens – now it’s part of Nestle.

Staff choice

This is a new idea for the Steenbergs newsletter where one of our trusty staff share their own selections. This month’s turn is Lesley

Favourite Steenbergs product: organic Malay Masala. The whole family loves the curry I make with this – a definite winner.

Recipe – for 4

  • 1 tbsp organic coconut oil
  • 1 tsp organic malay masala
  • 1/2 tsp turmeric
  • 1 tbsp onion granules
  • 1 tsp garlic granules
  • 1 red pepper, sliced
  • 5 closed cup mushrooms, sliced
  • 2 chicken breasts, cooked and diced
  • 1 large tin organic coconut milk

What to do:

Melt coconut butter, fry pepper and mushrooms until soft. Add malay masala, onions and garlic and fry for 1 min. Add turmeric, stir in and add coconut milk, bring to the boil, add cooked chicken and reduce to a simmer for approx 10 mins or until chicken is heated through. Serve with basmati rice. (You can also use any vegetables you have to hand and substitute the chicken for white fish).

Fav non Steenbergs product:   Biona organic Coconut oil  – this is great because we use it for cooking and moisturising

Environmental tip: If you have a multi-fuel or wood stove and no central heating, or would like to cut your gas bill, you can set up a closed radiator system to run by thermal syphoning from a radiator placed behind the stove. We installed this about 12 months ago and the difference has been amazing and we haven’t turned on our gas heating since.

Steenbergs out and about

Since our last newsletter, we’ve been delighted to be listed in The Observer’s top food gadgets listed – particularly for our sumac and Za’atar.

Our home bakery range was also listed in Woman and Home as website of the day.

Our natural almond extract has recently been reviewed favourably in Caterer and Hotelkeeper and our organic spray dried vanilla powder also received praise from the BBC Good Food Magazine.

Our list of stockists grow daily  and our home bakery range is now stocked by a variety of distributors so we don’t always know where our products are available. However if you have any problems please don’t hesitate to contact us and we’ll do our best to help you.