Posts Tagged ‘organic’
Friday, December 23rd, 2011
In this festive period, we have been asked out to various families for drinks, or the kids out to parties. And the question always is what to give people in a period of giving. So yesterday, the kids and I spent a happy day making sweets, much as we have done before. So there was a kitchen full or sugar, ground almonds and the smell of chocolate. Our clothes were covered in the light white snow of icing sugar and there was a healthy crunch of caster sugar beneath our feet on the kitchen tiles.
Our Kitchen Table Covered In Homemade Sweets
But why bother, when you can buy sweets in the shops. And where they are way cheaper as well – excluding the ingredients, our time would cost each sweet at about 50p, and that’s sweet and not box of sweets. The answer is in part that they taste much nicer as we use better ingredients like organic Fairtrade sugar, and are much more generous in the luxury components like chocolate and vanilla. But also, it is the giving of our time.
In an age where everyone claims to be so time poor, giving excuses like I am far too busy to play with my children or cook a meal from scratch or to make sweets or bake, what is more generous than giving over some time to make something for friends and family. And they taste pretty damn delicious as well. Think if I were a hedge fund manager or big corporate fat cat, I could perhaps even get the cost per sweet up to £18 or more per chunk of fudge – think how generous my time would be then.
So I say, please give some time and make something for your friends and family and show how generous you can be by releasing some of your precious time to show how much you love and care.
Enough of that and down to the nitty-gritty, we made marzipan kugeln (or marzipan balls dipped in milk chocolate), peppermint creams (shaped as circles and stars and dipped in chocolate), milk chocolate shapes (Merry Christmas tablets, santas and stars), vanilla fudge and chocolate fudge. There was something about the fudge that made it extra soft and velvety this year and less crystalline and tablet like. I think it was the patience and extra diligence over the stirring, but it could just have been the recipe, which was tweaked for the ingredients I had to hand.
Homemade Chocolate Fudge
900g / 2lb caster sugar
100g / 3¼oz unsalted butter
1 large tin of evaporated milk (410g/ 14½oz)
¼ of evaporated milk tin of cold water
250g / 9oz milk chocolate
Prepare a tin, by lining the base with some baking parchment. We use a 2cm (½ inch) deep pan that is 30cm by 20cm (12 inch x 8 inch).
Put the caster sugar, unsalted butter, evaporated milk and cold water into a heavy bottomed pan. Put the pan over a medium heat and with a wooden spoon stir the mixture until it is fully dissolved. While the sugar mixture is melting, melt the milk chocolate over a pan of boiling water, then when melted switch off but keep warm by keeping over the pan.
Turn up the heat a tad and let the sugar mixture boil rapidly, stirring consistently all the while. When the mixture reaches the soft-ball stage (114C/238F), remove from the heat immediately. I reckon this part takes around 20 minutes, but many books seem to claim it is much quicker. Now you need to vigorously stir the mixture until it starts to thicken and begins to become rough – this takes 10 to 15 minutes and is quite tiring on the old arms.
Pour the fudge mixture into the baking tray, smooth over with a spatula. Then using a sharp knife, cut the fudge into whatever sized cubes you want.
Leave to cool for 3 hours, then turn out of the baking tray, break off the fudge pieces, eating a few along the way to ensure the taste and texture are spot on, then put into an airtight container or some pretty gift boxes for pressies.
Homemade Chocolate Fudge In Gift Box
Tags: baking, chocolate fudge, chocolate fudge recipe, Christmas, Christmas food, Christmas sweets, cooking, food and wine, foodandwine, foodie, foodie news, fudge, fudge recipe, organic, Steenbergs, Steenbergs spices, sweet making, sweets, vegetarian, vegetarian recipe
Posted in Recipes, food & cooking | No Comments »
Tuesday, December 20th, 2011
Once in a while, I really need to go without meat of any form and I am going through one of those patches at the moment. So I have tweaked my Chicken Balti Recipe from earlier this year to be more tofu friendly and so usable as a vegetarian dish. At the same time, I have simplified the spices in the recipe to make the whole thing a bit quicker; if you want to mix the spice blend from scratch, I have put the spices as a note to the whole recipe. Now it is something that you can whizz up quickly at the end of the day and keep the whole family happy – for a short while as well.
Vegetarian Tofu Balti
Stage 1: the smooth Balti tomato sauce
3tbsp sunflower oil
1 medium onion (125g / 4½oz), roughly chopped
2 cloves of garlic, roughly chopped
2cm fresh ginger, grated finely
2tsp Steenbergs Balti curry powder
150g / 4½oz chopped tomatoes
Firstly, we need to make the base balti sauce. Add the sunflower oil to a heavy bottomed pan and heat to sizzling hot. Add, then stir fry the onion and garlic until translucent which will take about 3 – 4 minutes. Add the fresh ginger and stir once. Add the Steenbergs Balti Curry Powder and stir in, turning for about half a minute, making sure it does not stick to the pan. Finally add the chopped tomatoes and simmer gently for about 5 minutes.
Blitz the sauce either with a hand held blender or take out and pulse in a Magimix until smooth. Set aside until later.
Stage 2: the Balti stir fry
3tbsp sunflower oil
500g / 1lb 2oz Quorn or tofu, cut into 2cm x 2cm cubes
1 red pepper, deseeded and chopped into 1cm x 1cm pieces
150g / 5oz onion, finely chopped
150g / 5oz button mushrooms, chopped in half or quarters
3tsp Steenbergs vegetable curry powder
2tbsp chopped tomatoes
1tsp Steenbergs garam masala
100ml / 3½ fl oz / ½ cup water
Handful chopped fresh coriander leaves
Heat the oven to 100C / 212F. Add half of the sunflower oil to a wok and heat until smoking hot. Stir fry the Quorn or tofu in batches until lightly browned. Put the cooked Quorn and tofu into the warmed oven. When complete, clean the wok.
Add the remainder of the sunflower oil to the wok and heat until hot and smoking. Add the green peppers, chilli and button mushrooms and stir fry for 4 – 5 minutes, stirring constantly, making sure it does not burn and is fried well. Tip in the vegetable curry powder and stir through twice, then add the smooth balti tomato sauce and mix in plus the 2 tablespoons of chopped tomatoes. Heat until simmering, then add the water and reheat to a simmer, mixing all together. Cook on a gentle simmer for 15 minutes.
Add the cooked Quorn or tofu pieces and mix together. Add the garam masala. Cook for a further 10 minutes. About 2 minutes before the end add the chopped fresh coriander and stir through.
Serve hot with naan, plus we like dhal with it.
Spice blends for those doing the spices from scratch:
Spice mix for Balti sauce (1)
½tsp cumin seeds
½tsp coriander seeds
¼tsp fennel seeds
½tsp chilli powder
½tsp Fairtrade turmeric
For these, mix together then either grind iun an electric coffee grinder or break up in mortar and pastle. Alternatively you could use powders rather than whole seeds.
Spice mix for Balti stir fry (2), instead of vegetable curry powder
½tsp cumin powder
1tsp paprika
¼tsp fenugreek powder
1tsp turmeric
¼tsp cinnamon powder
¼tsp cardamom powder
Tags: balti, Blog, Environment & science, food and wine, foodandwine, foodie, green blog, green way of life, Indian cooking, organic, organic food blog, pepper, spice, spices, Steenbergs, Steenbergs spices, vegan, vegetarian, vegetarian recipe
Posted in Recipes, food & cooking | No Comments »
Saturday, December 17th, 2011
Following on from the spekulatius blog, we have been having fun trying to make German lebkuchen cookies.
There really is something Christmassy about the spices used in these Christmas biscuits – it’s that glorious mix of cinnamon, nutmeg and that extra richness from the cloves. Everything about Christmas smells seems to revolve around cloves whether it is the Christmas cake, lebkuchen cookies or making your pomander. And cloves are such a tricky spice that can completely overpower many spice blends, but seem to conjur up the right flavour for this festive period.
After a few goes at this recipe, this is where we have gotten to this year, but just like for the spekulaas I need to invest in some festive cookie shapes for next year. Also, I think it would work well with a light chocolate glaze as an alternative to the icing sugar glaze.
Christmas Lebkuchen Cookies
Lebkuchen Recipe
Working On The Lebkuchen Recipe
The ingredients bit:
250g / 9oz / 1¾ cups plus 1tbsp organic plain flour
85g / 3oz / ¾ cup ground almonds
2½tsp Steenbergs lebkuchen spice mix*
1tsp baking powder
½tsp bicarbonate of soda (baking soda)
175ml / ¾ cup clear honey (or golden syrup)
85g / 3oz softened unsalted butter
½tbsp lemon juice (this is lemon from ½ lemon)
½ lemon, finely grated zest (or combine to 1 lemon zested)
½ orange, finely grated zest
Some flaked or half blanched almonds (optional)
For the icing:
100g / 4oz / 1 cup icing sugar (confectioners’ sugar)
1 egg white, beaten
The recipe part:
Sieve the dry ingredients into a large bowl.
Warm the honey and butter in a pan over a low heat until the butter melts, then pour these into the flour mixture. Add the lemon juice and lemon & orange zest. Mix well with a hand held whisk until the dough is throughly combined. Cover and leave to cool overnight, or for at least 2 hours. to let the flavours meld together and work that festive magic.
Heat oven to 180C/ 350F / Gas Mark 4.
Roll the lebkuchen dough in your hands into around 25 balls, each 3cm wide (1 inch wide), then flatten each one slightly into a disc. Into the centre of the discs, place an almond flake.
Divide the lebkuchen mixture between 3 baking trays lined with baking parchment, or ideally with an edible baking paper, with a decent amount of room for them to expand into.
Bake for 13 – 15 mins, or until when touched lightly no imprint remains, then cool on a wire rack. While still warm, glaze the lebkuchen with the icing glaze, made as below.
Brush The Lebkuchen With Glazing Icing
While the cookies are baking, make your glazing icing: mix together the icing sugar and egg white to form a smooth, runny icing.
Brush the top of each biscuit with the glazing icing. Leave to dry out. I then glazed the top of the icing to give the lebkuchen a shinier lustre, but this is optional.
For the glaze, I took 100g (½ cup) caster sugar and 50ml (¼ cup) of water, melting these in a pan. Then, I boiled the mix to 90C/200F, when I added 15g (1 tablespoon) of icing sugar. This glaze was then bushed over the icing. Granted that it is extra fussy, but then it is Christmas.
You should ideally, allow these Christmas cookies to mellow. To do this, you should store the lebkuchen in an airtight container for a day or two to allow the flavours to mellow and the cookies to become softer. To improve the flavours, you could include a few pieces of sliced orange or lemon, but make sure that they are not touching the lebkuchen as this will make them soggy and change the fruit every day to stop them going stale or mouldy.
* To make your own lebkuchen spice mix: ¼tsp ground cloves, ½tsp allspice powder, ½tsp nutmeg powder, 1¼tsp cinnamon
Tags: baking, Blog, Christmas, Christmas biscuits, Christmas cookies, Christmas food, cooking, food and wine, foodandwine, foodie, foodie news, lebkuchen, Nurnberger lebkuchen, organic, organic food blog, recipe, Recipes, spice, spices, Steenbergs, Steenbergs spices, vegetarian, vegetarian recipe
Posted in Recipes, food & cooking | No Comments »
Tuesday, November 1st, 2011
Using Steenbergs relaunched organic peppermint extract, I made a few peppermint flavoured sweets the other evening for a Diwali meal that we were treated to by some good friends. They are really simple and quite delicious; the hostess loved the Peppermint Chocolate Biscuit Cake the most, but none of these sweets was left over by the end.
Peppermint Creams
Plate Of Peppermint Creams
450g / 1lb organic icing sugar, sifted
125ml / ½ cup condensed milk
4-5tsp Steenbergs Organic peppermint extract
200g/ 7oz dark chocolate
Sieve the icing sugar into a mixing bowl, then add the condensed milk. Mix the condensed milk thoroughly into the icing sugar. To mix it in use a spoon and your fingers to mix it through.
Then add the Steenbergs Organic Peppermint Extract and work the peppermint flavour thoroughly through the mix.
Roll the peppermint cream mix out on a clean surface until about 4mm thick. Using a small circular cutter of around 1.5cm in diameter, cut out circles and leave these on a plate or piece of baking parchment. Leave to dry out for about 1 hour.
Melt the dark chocolate over a pan of boiling water, then dip the peppermint circles into the melted chocolate to half cover the peppermint. Place onto some baking parchment to let the peppermint creams cool down and harden.
Peppermint Chocolate Biscuit Cake
Peppermint Biscuit Cake
160g / 5½oz butter
4tbsp golden syrup
16 digestive biscuits
200g / 7oz milk chocolate
1tsp Steenbergs Organic peppermint extract
Grease a small baking tray then line the base with some baking parchment.
Break the digestive biscuits into crumbs (easiest to do this in a plastic bag tied at end, then bash with rolling pin).
Put the butter and golden syrup in a heavy bottomed pan and melt together over a low heat. Add the broken biscuit crumbs to the butter syrup and mix well. Scoop into baking tray and press into the tray. Chill in fridge.
Break the milk chocolate into a bowl and gently melt them over a pan of simmering water. Remove the bowl from the pan carefully (it will be hot). Allow the melted chocolate to cool for 5 minutes, add the Steenbergs Organic Peppermint Extract and mix into the chocolate and then spread over biscuit base. Chill in fridge.
Turn out the biscuit cake, then cut into 2cm x 2cm squares.
Tags: baking, Blog, chocolate biscuit cake, cooking, food and wine, foodandwine, foodie, organic, peppermint, peppermint chocolate biscuit cake recipe, peppermint creams, peppermint extract, recipe, Recipes, Steenbergs, Steenbergs Organic Peppermint Extract, Steenbergs spices
Posted in Recipes, food & cooking | 1 Comment »
Friday, July 8th, 2011
Some time ago, I started a quest for a great burger, then stopped that search as things at Steenbergs gave me less time than I had needed. But I think I am ready to start that hunt again.
In the meantime, I have not been completely idle..well, a little perhaps…and have tweaked my core simple burger recipe, reducing the seasoning to let the flavour of the meat come through more. However, it is completely a matter of taste as to how much seasoning you want to complement the beef flavours, plus an element of how good the meat itself is, where the better the flavours in the meat, the less seasoning you should be adding.
So here is my amended Simple Burger recipe:
450g / 1lb ground chuck, rib eye, rump, silverside or topside beef
1tbsp grated or minced onion (optional especially for top notch 21+ days’ beef, but ideal for shop bought mince), lightly fried then cooled
½tsp sea salt
¼tsp cracked black pepper
If doing the onion, fry gently in ½tbsp of sunflower oil until clear, then cool until chilled in the fridge.
Next, clean your hands. Then, in a clean stainless steel bowl, mix together all the ingredients using your hands, making sure all the ingredients are spread evenly through the mix. Leave in the fridge for at least an hour and ideally overnight (or 6 hours). Form the burger mix into patties that are 2cm (¾ inch) thick with your hands or in a burger press.
Season With Mince With Salt & Pepper
Shape The Burgers In A Pattie Press Or By Hand
Burger Patties Made At Home
Lightly brush with sunflower oil on each side, then either grill them over a barbecue or in a good cast-iron frying pan over a medium-high heat to the desired degree of doneness – around 4 - 5 minutes per side for medium rare; 5 - 6 minutes for medium. However, the degree of doneness is not an exact science and depends a lot on the actual temperatures used and the meat, so be flexible rather than rigid in these guides.
Burger Press From Weschenfelder
To shape the burgers, I just use my hands. However, Lakeland have a burger press that would do the job if you do not like the feel of meat, or you could try Twenga where there seem to be loads of alternatives over a wide price bracket. Better still there is a range of burger presses from £7 – £300 at one of my favourite web secrets, Weschenfelder.
If you find that your burgers are falling apart, you may find that the meat you are using is not moist enough. Alternatively, you could add some breadcrumbs, which will help to bind the meat together more. In my homemade burger recipe via the main Steenbergs website, I use these in a more involved burger recipe. The other possibility is that the burger is being turned too much or you are pressing it down, so releasing the juices that would bind the meat together, as below.
If you wish to barbecue them, a charcoal fire is much better rather than a gas grill, but obviously comes with more of a hassle factor. Here are some basic burger cooking rules:
- Turn the burger only once – flipping might make the burger fall apart, while turning it back and forth will dry it out without letting the burger cook through.
- Don’t squash down the burger while it is cooking. It does not speed up the cooking time much and squeezes out the juices, so ensuring your burger will become dry and solid rather than succulent & delicious.
- Finally, make sure your frying pan or grill is hot before you start cooking, but you don’t want a mega hot flame that chars the burgers to a crisp, cinder, better to be white hot charcoals than big flickering flames. Impatience will not help the best flavours to develop.
But the key to any burger recipe is the meat.
Tags: beef, beefburger, best burger, best burger recipe, Blog, burger, burger recipe, food and wine, foodandwine, foodie, foodie news, lifestyle, organic, organic food blog, pepper, recipe, Recipes, sea salt, Steenbergs, Steenbergs spices, Yorkshire
Posted in Recipes, food & cooking | 2 Comments »
Saturday, June 4th, 2011
Continuing with our vegetarian fest after a successful week during National Vegetarian Week, I was craving a spicy curry that the kids would enjoy but would also be vegetarian – they are beginning to want some meat, but are just about hanging in there. I came up with this quick and simple recipe for Tofu & Coconut Milk Curry, which we ate with plain boiled rice and red lentil dhal, plus poppadoms. It is versatile so you can change the tofu for other vegetarian ingredients like Quorn or, if you are a pescatarian, white fish like cod or coley.
Axel’s Vegan Tofu & Coconut Curry
1 medium onion, chopped finely
3 garlic cloves, chopped finely
1cm / ½ inch cube of fresh ginger, grated finely
1 mild green chilli, sliced lengthways (optional)
2 tbsp organic sunflower oil
1tsp organic vegetable curry powder, or other mild/medium curry powder
¼tsp organic Fairtrade turmeric powder
10 curry leaves, or bay leaf
400ml coconut milk
4 cherry tomatoes, chopped in half
1tbsp organic white wine vinegar (or cider vinegar)
1tbsp organic lemon juice
1tsp organic garam masala
1tbsp organic sunflower oil
300g tofu, drained then chopped into 1cm / ½ inch cubes
1tbsp chopped fresh coriander leaves
Firstly, we prepare the tofu, by draining it, then placing it between two plates or wooden boards with a weight placed on top to remove the excess water. This is worth doing as it removes extra water and gives a firmer texture for later. After 1 hour, pour off excess water and chop into 1cm (½ inch) cubes.
Chop The Tofu Into 1cm Cubes
Next, we make the coconut milk curry sauce. Heat the sunflower oil in a heavy bottomed pan. Add the onion, garlic and grated ginger and sauté on a low heat until translucent – this should take about 5 minutes, but make sure they do not crisp and brown at the edges.
Add the green chilli (if you are after some extra heat, but this is not necessary), curry powder, turmeric and curry leaves and stir in. Fry gently for 1 minute. Add the coconut milk and stir in. Bring to the boil, then turn down to a gentle simmer. Add the chopped tomatoes and simmer for 5 minutes.
Add the vinegar, lemon juice and garam masala, stir and simmer for another 1-2 minutes. then take off the heat.
Add the sunflower oil to a wok, or frying pan. Heat until really hot, then add the tofu pieces and turn down the heat. Fry until golden brown, turning over as they fry to make sure all edges get a nice crispy texture.
Stir Fry The Tofu Cubes
Until The Tofu Is A Golden Brown Colour
Add to the curry sauce and reheat to a boil. Simmer for 5 minutes until thoroughly cooked through. Add the chopped coriander leaves about 1 minute before the end. Serve with plain boiled rice and dhal.
Vegan Tofu And Coconut Milk Curry
Tags: Blog, cooking, curry, Fairtrade, Fairtrade spices, Food, food and wine, foodandwine, green blog, green way of life, Indian cooking, organic, organic food blog, quick recipe, simple recipe, spice, spices, Steenbergs, Steenbergs spices, tofu, vegan, vegetarian, vegetarian recipe
Posted in Recipes, food & cooking | No Comments »
Sunday, May 29th, 2011
This week is National Vegetarian Week and we have been enjoying new and wonderful vegetarian recipes including Sally’s new recipes for Moroccan Vegetable Stew and Vegetable Fajitas that we have added to the main Steenbergs website.
Vegetable Curry Powder
Meanwhile, I have developed an organic vegan mung bean soup. It is really versatile as you can reduce the water used and make it into a dhal with a thicker consistency, then eat with boiled rice for a healthy and balanced vegan main course. The inspiration for this has morphed significantly from a recipe in an old Madhur Jaffrey cookbook that I find lurking on our bookshelves, Far Eastern Cookery, and hails from the Philippines, Mongo Guisado. The original is a seafood soup using meat stock, but this version adds some extra flavours and uses tofu and vegetable stock.
Axel’s Mung Bean & Tofu Soup
185g / 6½oz organic mung beans
900ml /1½pts organic vegetable bouillon
3tbsp organic sunflower oil
1 medium onion, finely chopped
1 large garlic clove, finely chopped
1tsp freshly grated ginger
115g / 4oz tofu
Freshly ground organic black pepper, to taste
½ tsp Steenbergs organic vegetable curry powder
Soak The Mung Beans In Water Overnight
Begin by placing the dry mung beans in a bowl, then check through them picking out any that look black or off. Cover them in water with 2cm (1 inch) of excess water and leave overnight, or do in the morning for the evening. When ready, place the soaked mung beans in a colander or sieve, drain then run fresh water over them to wash off any dirt.
Put the mung beans in a pan and cover with water some 2cm (1 inch) in excess and bring the water to the boil. Boil at a roiling boil for about 2 minutes, then take off the heat, skim off any scum then cover with a lid and leave to soak for 1 hour. Drain and wash with running water as before.
Return to the pan, then cover with the vegetable stock, either homemade or you can use purchased vegetable bouillon powder adding about 1 tablespoon to the 900 ml (1½pts) of freshly drawn water. Bring to the boil, cover with lid and simmer for 1 – 1½ hours until tender. Blend with a hand blender or in a food processor until coarsely blended – you can blend it really smooth if you wish, but I prefer a coarser texture. Return to a low heat or put into a warmed oven at 90C/200F.
Using A Handblender Mush Up The Mung Beans
Heat a wok then add the organic sunflower oil until it starts just to smoke when you should turn down the heat. Add the chopped onions, garlic and ginger and stir fry until translucent. Add the vegetable curry powder and stir into the mix.
Add the tofu pieces and stir fry for 3 minutes until cooked through. Season with some freshly ground black pepper, but do not add salt as there is already plenty in the vegetable stock.
Stir Fry The Onions, Garlic, Ginger And Tofu
Mix the tofu stir fry into the mung bean dhal and serve.
Mung Bean & Tofu Soup
We like to eat ours either relatively runny as a soup with bread or thicker as a main course with boiled rice. To make the thicker consistency, either boil the mung beans for longer to reduce the liquid content or start with 800ml/1¼ pints of stock, but watch over the mung beans to ensure they do not dry through before they get mushy; if they do get dry, top up with a little extra water.
Tags: Blog, cooking, ethical, food and wine, foodandwine, foodie, foodie news, green blog, green way of life, mung bean, organic, organic food blog, recipe, Recipes, spice, Steenbergs, Steenbergs spices, tofu, vegan, vegetarian, vegetarian recipe
Posted in Recipes, food & cooking | No Comments »
Wednesday, May 18th, 2011
So following on from my last blog, we see Steenbergs’ brand as being entangled with our range, the quality of our products and the context of these products. Where the spices, teas and blend ideas come from tells us about different cultures around the world and how people interact with their environment, both as nature and as the human world. Spices grown rurally in India, for example, are part of a history that stretches back into deep human history but then links back to villages and urban environments in a quickly expanding and modernising economy like India. We must understand and smile at the strangeness of this paradox of old, rural and traditional farming mixed with modern industrial processing of spices and teas, together with the fact that they are shipped from Cochin in normal shipping containers on big containerships and not quaint sailing boats – the old and the modern, the rural and the industrial all get mixed up together in the environment of Steenbergs’ spices and teas.
This social aspect of how our retail products that we pack in North Yorkshire for sale in urban and rural shops across the UK and elsewhere, connects to internet customers almost everywhere, and links back to the Wynad region of Kerala in India or the Uva Highlands in Sri Lanka or Mananara in Northern Madagascar is hugely important to Sophie and me. And while paying a premium of around one-third for our spices, herbs and teas generates profits that enables people to earn a living wage and reinvest into their businesses and communities, we are not sure that this is enough. After all Steenbergs is at its heart a social enterprise and while we have very limited resources, so we cannot make much of a difference through our financial capacity, we can reach out wider to the community of people who buy our products. We feel we must try as if we don’t make even a few small steps then the journey is never started.
We tried this once before with Peace Tea and Green Tea but it did not work because the products were not successful enough, so we would like to retry to generate a social dividend from sales at Steenbergs and believe that the best way to do this is via paying out a fixed amount from each web shop sale via www.steenbergs.co.uk to relevant charities. We are fixing this at 20p for each web sale and will not make any adjustments to costings for this, i.e. it is a straight cost to Steenbergs and not our customers, which we will backdate to the start of 2011 – if we had done this for 2010 it would have been well over £1,000.
At the outset, as we have only really just firmed up the idea after our own flood, we are thinking of two charities – Practical Action or Water Aid. However, in the future we would like to consider other more homegrown and smaller charities or projects, particularly those run locally and that foster genuine development like microcredit schemes rather than those that create aid dependency and those without any political or religious agenda – with smaller charities, we can make more of a difference whereas for mega-charities our donations will be just a drop in their ocean of income . We also would like the charities to be active where we are linked with for our purchasing, so enhancing this context for Steenbergs products. For example, from our quick scout around, we like ideas such as the Asha Trust, Grameen Bank and the Women’s Bank in Sri Lanka and Zahana in Madagascar. But in the end, we want to hear from you what charities we could support as every year we are looking to our customers and supporters to choose one to benefit from this social dividend.
With this co-operative spirit in mind, we want people to tell us which of Practical Action or Water Aid we should all support this year and ask that you email your choice to charity@steenbergs.co.uk or tell us via Twitter or Facebook, where we will also explain the choices in a little less depth. Every year we will hold a similar collective decision, so you can help us choose possible organisations and then make a choice openly and together.
In outline, here is something about the 2 possible charities this year or you can go to their websites for more gen.
Practical Action grew out of an idea from the economist E. F. Schumacher in the 1970s that people in poverty needed technology that met their context rather than grandiose schemes coming out of the developed world. The founders termed this Intermediate Technology and technology as being “physical infrastructure, machinery and equipment, knowledge and skills and the capacity to organise and use all of these.” They work closely with communities and at their scale and relative to their power, knowledge and available resource and using sensible, practical ideas like treadle pumps for irrigation, zeer pots for refrigeration and nanotechnology ideas such as filters to remove contaminants and pesticides from water. These small steps enable communities to lift themselves out of their poverty and then hopefully move out of dependency to build their own wealth. Practical Action works in (amongst other places) India and Sri Lanka, our major two countries for supplies of spices and teas, including Biofoods and Greenfield in Sri Lanka. There is lots more information at their website at http://practicalaction.org/.
Water Aid on the other hand focuses as its name suggests on water and sanitation, seeking to improve communities lives by removing the scourge of contaminated water and poor sanitation which are major causes of premature death amongst infants and vulnerable adults throughout the world. Water Aid’s vision is to transform “lives by improving access to safe water, hygiene and sanitation in the world’s poorest communities.” They use sustainable technologies like rainwater harvesting, spring protection and hand dug wells, together with dry pit latrines and ventilated improved pit latrines. Water Aid is active in many countries including India and Madagascar, where we get our fantastic Fairtrade vanilla from in Mananara. Their web site is a great source of information and awe inspiring – www.wateraid.org/uk
Please take some time to think it all through, then come back to us for your choice and let’s try and make a difference, however small that may be. Email Steenbergs at charities@steenbergs.co.uk or call Sophie or Axel at 01765 640 088 and tell us your thoughts.
Tags: Blog, charity, eco, Environment & science, ethical, Fairtrade, Fairtrade blog, Fairtrade spices, food and wine, foodandwine, green blog, green way of life, organic, organic food blog, practical action, spice, Steenbergs, Steenbergs spices, water aid
Posted in Ethical living, Steenbergs | 4 Comments »
Friday, May 13th, 2011
We had a visit recently from Helen Best-Shaw of FussFreeFlavours, who is a lovely lady – other bloggers welcome. She asked many interesting questions and one of them got me thinking and that was why are we so interested in spices. It certainly is not the money as I think we are successfully proving that there are no fortunes to be made in spices anymore.
But what it is, I think, is the sheer complexity of them. Spices, herbs and salts are the essence of cuisine that takes food away from being the source of the raw materials of life into cooking, i.e. something that is human, cultural, social and learned rather than just a bunch of proteins, carbohydrates and fats etc.
Spices, herbs and salt have the key things that make food truly great and tickle the senses:
- Aroma – smell
- Flavour – taste
- Heat – temperature
- Colour – sight
- Texture – touch
- Context – knowledge
For me, context is one of the key things that our spices can give you. They create a story of where the cuisine has come from – Britain, Thailand, Japan or India, for example – and a sense of our life story and what we have learnt through our travels and experiences, from other people (whether in cookbooks, websites, from mum or the TV) and through experimentation. They offer a leitmotif to our world. Context tells us whether they are organic or not, whether the people who grew them have been fairly treated or exploited, creating a depth and connection back to farmers who have toiled to bring us these gems of flavour.
When I blend a spice, all these things get wrapped up into the experience. For example, today I made some ras al-hanut. It takes an age to weigh out all the ingredients and then mix them up, all of which we do all by hand. I use a unique recipe that includes 22 ingredients and took about 3 weeks and many years to perfect. It harks back to when we started Steenbergs in 2004, so has context for me as I remember really struggling with the blend, but it also has context as it is based on the Moroccan blend – ras el hanout - which is the master blend of the spice merchants in traditional bazaars across North Africa and into the Levant. It connects Steenbergs back to other spice merchants and we have been indulgent, like you should, as this is not a blend to scrape and pinch like an accountant for bits of profit here and there, it is a thing of character and blend of excellence designed to show off our prowess and balances the flavours, aromas and colours of a stupidly wide selection of spices from a ridiculously wide geographic range of countries.
So we have - galangal from Vietnam; cassia and cubeb pepper from Indonesia; ginger and turmeric from India; cardamom from Sri Lanka; orris root from Italy; paprika and saffron from Spain; black cardamom from Pakistan; dill seed from Turkey; roses from Iran; bay, caraway and fennel from Turkey; and allspice from Guatemala – all of which are blended by hand in rural North Yorkshire. We can travel the world with our flavours and ingredients. Then there are the chromatics of the smells, flavours and colours that are carefully balanced to sing together in harmony and create something that has a bottomless depth of gorgeous sensation that is deliciously exotic – much better than each individually and full of pure intensity. For a little flair, we add some texture by including whole dill seeds and deep purple rose petals that add an extra dimension to a blend of powders. Then there are the colours from the exuberant deep purple of the damask roses, the mute yellow of turmeric, the blacks and browns of black cardamom, cassia, galangal, cubebs, the greens of cardamom and bay and the reds of paprika and saffron. All these heats and flavours and colours meld seamlessly into a flavour bomb of depth and intensity that I just love to blend up.
Or we can enjoy something perhaps more mundane like our garam masala, where you can enjoy the flavour mix as well as its context. The recipe is based on a Punjabi recipe that has been tweaked here in North Yorkshire, then has the context of being organic and Fairtrade, so you get kit that tastes fantastic, is good for the environment and has great social welfare attributes.
And it is not just about blends of spices and herbs, but we also go that extra mile for customers, searching out variety within individual spices. There is a vast range of peppers, from the basic black peppercorns and white peppercorns through to speciality black pepper like the TGSEB we get from friends in Northern Kerala, the Wayanad Social Service Society and the more unusual peppers like cubeb pepper, long pepper and Madagascan wild pepper. Or you could try some of the ersatz peppers, such as grains of paradise (Melagueta pepper), allspice (Jamaican pepper), Moor pepper or our vast range of chillies, that includes the mega-hot Naga Jolokia.
But I am particularly proud of Steenbergs vanilla. As a standard, we have delicious, fragrant, succulent and sensual Bourbon vanilla from Madagascar. It is organic and Fairtrade, and we use these for the base of our organic Fairtrade vanilla extract as well. Then there is variety with vanilla from Congo that has tobacco notes to it, from Tahiti that is more floral and succulent than that of Madagascar. I just love the vanilla. Then there is the context of these that are grown with so much patience and effort by lovely rural communities in Northern Madagascar, for example around Mananara.
For me, what becomes more amazing as time goes by is the sense of community effort that goes into these small gems that are spices and herbs. I am not really meaning the work that we do at Steenbergs, but rather the culture, the social structures, the economies and the people that go into growing that extra special vanilla or that amazing peppercorn. It is they that are the true heroes and heroines and we should salute them by indulging ourselves to enjoy what they have spent time and effort creating, yet they have so little. That for me is what I mean by context and that community effort gives Steenbergs that little bit more to it than just a rigid focus on the mechanics and standards of quality and value as demanded by those faceless high street and big brand corporations.
Tags: Blog, Environment & science, ethical, Fairtrade, Fairtrade blog, Fairtrade spices, Food, food and wine, foodandwine, foodie, foodie news, green way of life, herbs, organic, organic food blog, recipe, Recipes, sea salt, spice, Steenbergs, Steenbergs spices
Posted in Spices & herbs | 1 Comment »
Tuesday, February 22nd, 2011
I have never liked brussels sprouts, feeling they were the devil’s food rather than the fairy cabbages that friends have sought to con their children with. I have always dreaded Christmas lunch with the obligatory brussels sprouts or as in my case sprout. So it was with great interest that Sophie told me about a recipe for brussels sprouts that even haters seemed to like.
Brussels Sprouts With Chestnuts And Maple Syrup Glaze
It comes from a great little cook book “The Boxing Clever Cookbook” by Jacqui Jones and Joan Wilmot, which is full of recipes to liven up the repetitive dullness that seems to creep into your veg from a box scheme over the months, especially in the depths of winter. You know what it’s like: week after week of struggling to liven up turnip or cabbage, or even what to do with brussels sprouts.
Brussels Sprouts Ready For Cooking
The recipe that we liked is brussels sprouts with chestnuts and maple syrup, which basically masks the bitter, cabbagy flavour of brussels sprouts by mixing it with the nuttiness of chestnuts and loads of butter and maple syrup. Could I still taste the brussels sprouts? Yes, but when diluted with the other flavours, it was actually quite pleasant, so while I won’t be eating brussels sprouts on their own, this is not at all bad.
Brussels Sprouts And Chestnuts With Maple Glaze
Adapted from “The Boxing Clever Cookbook” by Jacqui Jones & Joan Wilmot
90g / 3oz / ⅓ cup cooked, peeled chestnuts, chopped into small dice
225g / ½ lb / 1 cup brussels sprouts, trimmed with outer leaves removed and X on base
3tbsp maple syrup
20g / 1oz butter
Salt and pepper to taste
1. Boil the sprouts for about 10 minutes until they are tender. Drain and rinse in cold water. Set aside. Quarter them if you want or keep whole as I did.
2. Put the maple syrup into a pan and warm. Add the butter and chestnuts and stir as the butter melts. Add the sprouts and stir. Season with salt and pepper.
Mixing Chestnuts In With Maple Syrup And Butter
3. Enjoy.
Tags: Blog, cooking, ethical, foodie, foodie news, green blog, green way of life, organic, organic food blog, recipe, Recipes, vegan, vegetarian, vegetarian recipe
Posted in Recipes, food & cooking | No Comments »
