Posts Tagged ‘Recipes’

A slice of North Africa: Harissa with rose spice blend

Thursday, March 9th, 2017

Continuing with our series spotlighting one of the Steenbergs key products.

Harissa is the staple spice for North African cuisine and adds a good kick of spice and warmth to your meals. Harissa is most commonly used for soups, stews and even a spice rub for meat and fish. Like the Steenbergs blend, rose petals are also a common addition and add a flamboyant touch to your dishes. A little does go a long way so if you prefer a slightly milder flavour you can control it easily by adding a little less but still getting that warming and savoury flavour which is characteristic for this lovely blend. It’s a hot blend of organic crushed chillies coming together with organic caraway, organic coriander and organic cumin, a true slice of North Africa wafting into your kitchen.

Steenbergs Organic Harissa with Rose Spice Blend, created and blended in North Yorkshire.

Steenbergs Organic Harissa with Rose Spice Blend, created and blended in North Yorkshire.

Harissa with Rose Spiced Sweet Potato Fritters

These fritters are delicately flavoured with the Steenbergs Organic harissa with rose and are quite easy to make. They are perfect for picnics or a light brunch served with a couple of poached eggs and a light garden salad.

All you need is:

Ingredients:

(Makes up to 15 fritters)

(Use organic/natural real food ingredients where possible)

Prep time: 5 minutes

Cooking time: 20-25 minutes

Total time: 40 minutes

2 sweet potatoes, peeled and coarsely grated

1 teaspoon of happy hippy flower salt

½ teaspoon of organic smoked paprika

½ teaspoon of organic harissa with rose

2 spring onions or 1 red onion, chopped finely

1 tablespoon of all-purpose flour

2 free range eggs

1-2 tablespoons of coconut oil for frying

 

From your kitchen:

 

A wooden spoon

A sharp knife

A shallow frying pan

A grater

A silicone spatula

A couple of tablespoons for measuring

A mixing bowl

A tablespoon for measuring our your fritters

 

Recipe for Harissa with Rose spiced fritters.

Recipe for Harissa with Rose spiced fritters.

Method:

Step 1:

In your mixing bowl add in the grated sweet potatoes, spring onions (or red onions if using) and mix well with your all purpose flour, use a wooden spoon for this so it’s evenly dispersed.

Step 2:

Crack in your eggs one by one and using your spatula mix well until the mixture comes together. At this stage add in your lovely harissa with rose, smoked paprika and seasoning and whisk again until it’s all well dispersed into your mixture.

Step 3:

Heat your frying pan over a medium high heat and melt your coconut oil. Fry your fritters using your tablespoon for measuring them out evenly. Fry on each side for a couple of minutes or until the edges start to go golden brown.

These gorgeous fritters are wondering with some sliced avocado as well with extra harissa with rose sprinkled on top, a double whammy of flavour!

Recipe created 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.

Cook For Syria with Baharat spice blend

Thursday, November 10th, 2016

This November sees a fantastic initiative #cookforsyria, set up by influential instagrammer Clerkenwell Boy and Suitcase Magazine in support of Unicef UK’s Children of Syria fund. A month long celebration of Syrian cooking, there will be events, supper clubs and sharing of recipes, in order to raise money through the power of food.

“We hope that through the #CookForSYRIA campaign we will not only be able to raise significant and much needed money for Unicef UK’s Children of Syria Fund, we will also increase awareness of the plight of children in the war-torn country. Through cooking, sharing recipes and the power of social media, we invite everyone to help make a difference and positive contribution towards this important initiative.” Clerkenwell Boy

For more information on the initiative please visit http://cookforsyria.com/. In the meantime, we’d like to share a recipe and information on one of our Middle Eastern spice blends, Baharat, which is popular in Syrian cuisine.

Baharat

baharat-organic-arabic-spice-blend-48gSteenbergs Organic Baharat Spice Mix is based on a traditional general spice mix used throughout the Near East or Levant, especially the Lebanon, Syria, Turkey and Palestine.  In fact baharat means spices in Arabic.  In the Levant, Steenbergs Organic Baharat is used on almost everything from lamb and mutton to fish.  Steenbergs Organic Baharat version is a Tunisian style recipe.

Steenbergs Organic Baharat contains (amongst other ingredients) organic paprika , organic black pepper , organic cumin and organic cloves and organic cardamom powder.  Try it rubbed onto chicken drumsticks for an Arabian inspired alternative to standard roasted chicken drumsticks or try the tasty recipe below.

Pan-fried Beetroot Pasta with Baharat, Orange & Walnuts

Beetroots that have been pan-fried in orange zest take on a whole new taste sensation, especially when combined with Baharat spice blend.

INGREDIENTSbaharat pasta

WHAT TO DO

  1. Toast the walnuts in the oven on 200’c for 5-10 minutes till light brown, but watch as they will burn if left unattended.
  2. Wash and slice the celery sticks and put into pan with beetroot (below)
  3. Cut the beetroot into 1/4’s and put into a deep frying pan with the butter, Baharat and orange zest
  4. Cook on high till the sugars in the beetroot start to caramelise and bring out the flavours
  5. Set aside and make the pasta
  6. Put pasta into a pan of water with the veg bouillon and bring to the boil.
  7. Cook the pasta till al dente (still with a slight chew when you bite into a piece), which should take about ten minutes, but follow packet instructions.
  8. Drain and add the nutmeg and spinach to wilt down.
  9. Put into hot bowls
  10. Divide the beetroot mixture between the bowls of pasta
  11. Top with the walnuts
  12. Serve with warm crusty bread

Spicy cookery with Sharmini at York Food & Drink Festival

Monday, September 26th, 2016

On Saturday 24th September, we savoured our first experience of York’s excellent Food & Drink Festival. Now in its 20th year, it hosts numerous tastings, workshops & events alongside a market full of delicious street food stalls and artisan producers.

sharmini thomasThis year Steenbergs linked up with Sharmini Thomas, a well known local Indian cookery school tutor who runs her own workshops. Sharmini comes originally from Kerala in Southern India so when we asked her to do a chicken korma recipe for us, she same back with this delicious alternative which uses coconut, rather than the better know Northern Indian version of Korma which uses cream. For the full recipe, please visit our recipe page: Sharmini’s Chicken Kuruma.Sharmini Chicken Kuruma

Sharmini showed the enthusiastic audience how to create delicious curries using a full range of spices, including turmeric, coriander, fennel, pepper, cloves, cassia & bay. She also demonstrated how, when pushed for time or ingredients, using a handmade blend such as Steenbergs organic Korma Masala can be equally delicious. To round it all off everyone enjoyed Sharmini’s Bombay Potatoes which were flavoured with curry leaves, cumin & mustard seeds, with fresh chilli, ginger & garlic. A delicious dish and a great accompaniment to any Indian meal.

Congratulations also to Anne Everett Grant and Stephanie Fellows who won a Steenbergs spice bag and Sharmini recipe book respectively.

The Food & Drink Festival runs through until Sunday 2nd October with plenty more inspiration still to come. For full details of the programme, visit their website:www.yorkfoodfestival.com

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Go Fresh with Meera Sodha’s new cookbook

Monday, July 25th, 2016

cover.jpg.rendition.460.707What 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!

RAINBOW.CHARD.SAAGALOO0030

Rainbow Chard Saag Aloo

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.

GUJURATI DAL eps

Gujarati Dal

BAKED ONION BHAJIS

Baked Onion Bhajis

 

 

 

 

 

 

 

 

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.

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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!

IMG_1027We 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!

 

Win a Signed Copy of Meera Sodha’s new Cookbook Fresh India

Monday, July 11th, 2016
Click here to view this promotion.

Working organically with Abel & Cole for 10 years

Friday, July 1st, 2016

Started 27 years ago, with the vision of supplying ethically sourced, high quality food and drink to people who care about the provenance of what they eat, Abel & Cole has gone from strength to strength.  It now delivers boxes of fruit and veg as well as organic milk, bread, eggs and meat to many parts of the country.  They deliver as far north as York, but just use the postcode finder on their website to check whether they deliver to your door: http://www.abelandcole.co.uk/help/faqMedium Everyday Easy Fruit & Veg Box

“It all started with a chap named Keith and a bag of spuds in 1988. He realised the huge benefits of going organic and never looked back. In fact, we still get veg from the farm where Keith’s first organic spuds came from”, say Abel & Cole.

Steenbergs and Abel & Cole share a common passion for all things organic. Both believe that organic farming is best for the environment, the wildlife and ultimately our own diets. Abel & Cole’s mantra is ‘grow slow’, which is an ethos shared by Steenbergs and the small independent producers that they use all around the world.

Steenbergs has been organic since it was founded in 2003 by husband and wife team Axel & Sophie Steenberg.  Their vision of supplying organic herbs and spices also led to them becoming Fairtrade for tea in 2004 and ultimately being the pioneers for the first Fairtrade spices into the UK in 2005.

“We’ve been working with Abel & Cole for over a decade,” says Axel.  “We started off supplying  small amounts of organic spices, but have recently added mini organic spice jars to their recipe boxes, and are now supplying our regular spice jars, vanilla extract and pods for sale in Abel & Cole’s Grocery Pantry.” http://www.abelandcole.co.uk/groceries/pantry/dried-herbs-spicesabel & cole recipe box

Abel & Cole use Steenbergs spice jars in the recipe boxes to add flavour and excitement to their recipes. To make the most of the flavoursome seasonal lettuces available at the moment, why not try Abel & Cole’s recipes for courgette falafel with peanut dip, spiced up with Steenbergs garam masala and coriander seeds? http://www.abelandcole.co.uk/recipes/courgette-falafels-peanut-dip

Look out for our Abel & Cole competition coming up this month, with the chance for one lucky winner to win a month’s worth of veg boxes (a total of 4 of any size). A great way to make sure you have your 5-a-day!

abel_cole_logo_may-2015 - ONLINE

Enter our competition to win Esther Veerman’s new cookbook From Field & Moor + Steenbergs Spices

Wednesday, June 8th, 2016
Click here to view this promotion.

 

Delicious Family Favourites from Nadiya Hussain

Friday, May 27th, 2016

9780718184513_Nadiya'sKitchen_COV.inddHave 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.

spiced parsnip cake 2

Parsnip & Orange Spiced Cake

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.

peanut brittle 4 resized

Peanut, Black Sesame & Ginger Brittle

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.”

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Cod & Clementine

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.

queen's cake 1

Her Majesty’s Cake

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!

star anise yellow mustard powder black-sesame-seed-60g

 

 

 

 

Click here to view this promotion.

 

 

Hemsley & Hemsley’s new cookbook Good + Simple

Wednesday, May 25th, 2016

cover jpegThe 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.

Huevos Rancheros

Huevos Rancheros

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…

Carrot Cake

Carrot Cake

and the Blueberry Muffins were lovely and fruity and made a very healthy snack – perfect with a cup of Steenbergs Rose & Bergamot Tea.

Blueberry Muffins

Blueberry Muffins

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 recipes

Wednesday, March 9th, 2016

Ellis_THE ONE POT COOKWe 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?

coriander-seeds-organic-spiceHer 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.

honey-uk-hattie-ellis sweetness-and-light-hattie-ellis what-to-eat-hp-hattie-ellis