Archive for the ‘Recipes, food & cooking’ Category

Recipe for Sticky Ginger Cupcakes

Tuesday, November 7th, 2017

Let’s warm up with Niki Bakes easy ginger cupcakes! I love how autumnal and warming these little bites of heaven are. , fiery and oh so sweet, these cupcakes have been complete with @steenbergs organic ground ginger. Did we mention they are gluten free. Here’s how you can make a batch!

ginger cupcakes1

Ingredients
* 140g of coconut butter
* 130g of coconut sugar*
* 2 free-range eggs
* 200g of almond flour*
* 1 tsp Organic ground ginger*
* 1 tsp baking powder*
* 100ml of almond milk
* 1/4 tsp of salt*

For the topping
* 2 tablespoons of crystallised ginger, chopped up*
* 3 tablespoons of smooth peanut butter

Method
1. Preheat the oven to 190C/Gas 5. Line 12-hole muffin tray with paper cases and set aside.
2. Beat the coconut butter and sugar together in a bowl until light and creamy. Beat in eggs until well combined.
3. Sift together the almond flour, ginger, baking powder and salt. Add half of the dry ingredients mixture to the coconut butter mixture, then beat in half of the almod milk. Add the remaining almond flour mixture and the remaining milk and beat until well combined.
4. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack.
5. Decorate your cupcakes with you smooth peanut butter topping and a couple pieces of the crystallised ginger, enjoy!
Happy Baking!

 

* all products you can pick up at Steenbergs.co.uk – organically of course.

Niki’s Sweet and Sticky Mushrooms

Friday, October 20th, 2017

Full recipe from the lovely Niki Bakes – Sticky, sumptuous and oh so sweet, Niki’s shitake and oyster mushroom bowl is sure to warm your insides this autumn. The tang from the thick tamarind paste give this dish a well-rounded flavour and makes it super moorish!

Recipe for the delicious and moorish sweet and sticky mushrooms from Niki Bakes

Recipe for the delicious and moorish sweet and sticky mushrooms from Niki Bakes

All you need is:

(Use organic/natural real food ingredients where possible)

Ingredients:

Serves 3

400g of oyster and shitake mushrooms, chopped up roughly
1/2 teaspoon of pink Himalayan salt
1/2 teaspoon of black pepper
2 tablespoons of olive oil
1 spring onion, sliced very finely
2 teaspoons of rice flour
For the glaze:
1 tablespoon of tomato purée
1 tablespoon of tamari
1.5 tablespoons of tamarind

Steenbergs Tamarind Concentrate is vegan, kosher and delicious.

Steenbergs Tamarind Concentrate is vegan, kosher and delicious.

2 tablespoons of agave syrup

1/4 teaspoon of white sesame seeds

3 radishes, sliced finely

Method:

Step 1:

Season your chopped mushrooms with your salt and pepper and then coat well with your rice flour and set aside.

Step 2:

Heat your work on a medium/high heat and heat your olive oil for a short amount of time. Once hot enough, drop your mushroom pieces gently into the oil and let it fry until the mushrooms are crispy and lght brown, this will take about 5-7 minutes. Remove the mushrooms from the oil and drain on a paper towel.

Step 3:

In the same wok, combine all your ingredients for the glaze and gently mix with a silicone whisk. Let it reduce down for a couple of minutes and then add in your mushroom pieces.

Make sure every piece is coated evenly and then garnish with your sesame seeds, sliced radishes and spring onions. Assemble your mushrooms over a bed of steaming hot rice and enjoy!

Niki’s Pumpkin and Dark Chocolate Loaf

Friday, October 13th, 2017

Recipe from lovely Niki Bakes in a autumnal homage to Steenbergs Organic Pumpkin Pie Spice Mix

Ombre golden-copper leaves, glossy plum chestnuts and cooler nights…it can only mean autumn! But where would we be without our beloved squashes I hear you say? Yes, you can make soup, yes, you can roast them and yes, you can make pumpkin pie but how about a pumpkin loaf slathered in dark chocolate?! You’ll love how easy and quick it is guys and what’s more, its gluten free and dairy free, happy days!

Recipe for Niki's Dark Chocolate and Pumpkin Pie spice loaf

Recipe for Niki’s Dark Chocolate and Pumpkin Pie spice loaf

All you need is:
Use organic/natural real food ingredients where possible)
Ingredients:
Serves 4-6
For the Pumpkin Loaf:
120g of almond flour
50g of coconut flour
¼ teaspoon of sea salt
1 teaspoon of  organic pumpkin pie spice
100ml of coconut oil, melted
4 eggs, beaten lightly
1 teaspoon of baking powder
1 teaspoon of ground of cinnamon

For the Dark Chocolate Glaze:
100g of dark chocolate, melted
1 tablespoon of pumpkin seeds

Method:
Step 1:
Preheat your oven to gas mark 4/180 degrees and line your loaf tin with greaseproof paper, set aside.
Step 2:
Whisk all your wet ingredients in a bowl.
Step 3:
Slowly sift your almond flour, coconut flour, spices and baking powder and add your wet ingredients.
Step 4:
Mix well and pour into your loaf pan, bake for about 45 -55 minutes.
Step 5:
Allow to cool completely before frosting your loaf tin with your dark chocolate and scattering over your pumpkin seeds. Allow to cool before slicing your loaf and enjoy with a cup of strong earl grey tea…absolutely heavenly!

Happy Baking!

Copywrite – Niki Beh
Recipe Creator and founder of nikibakes

Rice and Spice by Anna Kochan

Tuesday, September 26th, 2017

Every now and again you meet someone who inspires you. Anna Kochan is one of those people. I met her at Food Festival in Leeds and was asking about her story and why she had written and published – Rice and Spice by Anna Kochan, a Bengali Food Adventure.

It turns out that Anna was listening to the Radio one morning where they were talking about a charity in Kolkata, India which supports the street children, called Future Hope Charity. (This was before the plight was highlighted even further by the amazing book and film – Lion by Saroo Brierley , and he was one of the lucky ones).

Everyday Indian recipes captured by Anna Kochan into this delightful recipe book and sold in aid of Future Hope Charity

  Everyday Indian recipes captured by Anna Kochan into this delightful recipe book and sold in aid of Future Hope Charity

Inspired by the report she contacted the charity and volunteered in Kolkata for 6 months. Whilst she was there she collected “everyday” traditional Begali recipes, including breads, dals, curries and vegetable dishes. The majority of the recipes are vegetarian, but there are a few classic chicken and fish recipes. I can vouch for their tastiness as I was being allowed to taste gorgeous aubergine pakoras and chick pea dal.

These are Anna's cookery teachers where she learnt how to create traditional everyday Bengali food to feed the children

These are Anna’s cookery teachers where she learnt how to create traditional everyday Bengali food to feed the children

A classic Thali that Anna has recreated in her recipe book.

A classic Thali that Anna has recreated in her recipe book.

All the money raised from the sale of the books (I do mean ALL as all the costs have been taken care of ) are going to this amazing charity – Future Hope.

Some of the children being helped by the Future Hope Charity in Kolkata, India.

Some of the children being helped by the Future Hope Charity in Kolkata, India.

Now celebrating its 30th anniversary, Future Hope gives the most needy children in Kolkata a secure stable home and a great education. Every day, more than 250 boys and girls attend Future Hope’s school and enjoy a nutritious Bengali home-cooked lunch. bout half of the live in one of Future Hope’s seven homes.

Some 80,000 children go missing in India every year. Future Hope works to change the lives of destitute children and help them to become independent, self-supporting members of society. Former students have gone on to develop successful careers in the hospitality industry, IT and financial sectors and sports management.

It is always amazing to meet people who have not only been moved by hearing news stories but have actually decided to do something about it.

I hope you enjoy the recipe book as much as we do. Every penny from the book sold via Steenbergs.co.uk is going to the charity.

5 Ways with Organic Lemon Extract

Monday, September 18th, 2017

organic-lemon-extract-60mlSteenbergs Organic Lemon Extract is a sunflower oil based extract with a glorious lemon citrus aroma and flavour.  It has been created particularly for use in home baking but complements everything from desserts through to chicken.

When we asked our spice panel to review and taste test the Lemon Extract, the responses ranged from ‘fresher than lemon juice’ and ‘smells like freshly zested lemon’ to ‘beautifully tangy’ with ‘an intense aroma’. The full details can be found on our blog, where you’ll find lots of suggestions of how to use it.

Here are a few for you to try at home…

1. Gluten Free Lemon & Almond CaSteenbergs gluten-free lemon drizzleke

This is a delicious moist cake which when we made it recently didn’t even last until it was cool! Enjoy with a refreshing cup of Earl Grey

2. Blueberry Oat TraybakeBlueberry oat tray bake

A tasty, healthy treat to satisfy the need for a sweet snack. The blueberries can be replaced with raspberries or blackberries depending upon the season and the addition of the tangy lemon extract really helps to accentuate the flavour of the fruit.

3. Lemon BiscuitsSteenbergs lemon biscuits

Cheryl from Madhouse Family Reviews tried these out for us a while ago to rave reviews from her children. She also made some with Steenbergs Organic Orange Extract and combined the flavours to make a St Clements variety.

The addition of the lemon extract gives a lovely chewy texture to the inside of the crunchy biscuit. A real treat topped off with Steenbergs organic Fairtrade Lemon Sugar!

4. Raw Lemon Browniesraw lemon brownies

Packed full of healthy nuts, seeds and organic fruit, these delicious raw brownies are really easy to make, with the lemon extract giving them a really fresh tang.

cupcakes - sept 125. Steenbergs Special Cupcakes

A take on the classic cupcake, here we have used our natural extracts to create a diverse range of delicious flavoured icings. With no added colouring, just add a little lemon zest on top to highlight the lemony taste.

Further suggestions

  • Lemon and honey are always good for colds so why not try a teaspoon of lemon extract and a heaped teaspoon of honey mixed with boiling water for a warming drink?
  • Add the lemon extract to sparkling water for a refreshing summer drink;
  • Mix in with your oil and vinegar to add zest to your salad dressings;
  • Blend with Steenbergs Herbes de Provence and spread over a whole chicken before roasting.

 

 

Why organic spices?

Friday, September 1st, 2017

Guest Blog from Niki, founder and developer of Nikibakes.co.uk blog

Niki, founder and recipe developer for Nikibakes.co.uk

Niki, founder and recipe developer for Nikibakes.co.uk

As founder of nikibakes and a general foodie, herbs and spices are at the heart of my dishes, without them my food is simply incomplete.

 

Steenbergs have a range of  over 500 organic spices, salt blends, Fairtrade spices.

Steenbergs have a range of over 500 organic spices, salt blends, Fairtrade spices.

I never really thought about where I buy my spices from until a few years ago. I used to head over to my local supermarket, pick up what I needed and just throw any spices I could find first into my basket. This all changed a few years ago though when I began to become more aware of organic produce. I quickly realised that this doesn’t just extend to fresh produce and that sauces and spices are just as important.

@steenbergsltd is truly an all rounder when it comes to stocking up on herbs and spices. From garlic salt to exotic saffron, the quality of their spices is second to none. I still remember my first encounter with their curry powder. I enjoyed my curry dish so much that I bit my tongue by accident! My excitement clearly got the better of me but it just goes to show, organic really is best.

Happy Baking!

Niki

Founder of nikibakes

Turmeric: How To Make Fresh Turmeric Latte

Tuesday, August 15th, 2017

Turmeric is a really popular spice for its healthanti-inflammatory and antioxidant – properties and is also regarded as a superfood. It also makes a tasty drink, sometimes called golden latte.

There are an increasing number of ready-made powder mixes on the market, often using dried coconut powder to give turmeric latte its milkiness.  But you don’t need to buy a premade mix, and you can make turmeric latte, or golden latte, yourself.

I find it refreshing, with an earthy and warming taste, and it also looks a lovely light yellow colour.  Here we add a little black pepper which increases the bioavailability of the curcumin in the turmeric, so increasing the healthiness of this turmeric drink.

Recipe for Fresh Turmeric Latte, or Golden Milk

Enough for 2 cups/mugs of Turmeric Latte

Ingredients

500 ml Almond milk (or other dairy-free milk)
0.5 cm Fresh ginger
1 cm Fresh turmeric
Pinch Black pepper – organic
0.5 tsp Cardamom powder, or 2 whole cardamom pods – crushed – organic
0.5 tsp Cinnamon powder (optional) – organic
1 tbsp Coconut sugar or honey

1. Cut 0.5 cm of fresh ginger, then remove the skin. Grate the fresh ginger and put into a small bowl.

2. Cut 1 cm piece of fresh turmeric, then remove the skin. Grate the fresh turmeric and put into a bowl. If you’ve got some rubber gloves, it is sensible to use them as turmeric can stain your fingers!

3. If you have a pestle and mortar, put the grated ginger turmeric into this then pound it down to a mushy pulp. This will increase the potency of the curcumin extracted.

4. Alternatively, put the grated ginger and turmeric plus 100 ml of almond milk into a blender and blitz to a mushy pulp.

5. Into a ramekin or small bowl, measure the cardamom, cinnamon and pepper.

6. Pour 500ml of almond milk (or other dairy-free milk) into a small saucepan.

7. Add the fresh ginger and turmeric. Whisk the almond milk to start infusing the flavours.

8. Add the ground, dry spices. Gently whisk the milk to mix through the dried spices.

9. Gently heat the almond milk, mixing the mixture gently every so often. When the almond milk is just below boiling point, take the pan off the heat.

10. Add 0.5 to 1 tablespoon of coconut sugar or honey to taste.

11.  Whisk gently to melt and mix the sugars in.

12.  Strain through a metal sieve. Pour into two mugs and enjoy.

For a quicker turmeric latte, you can use dry powdered ginger and turmeric.

A taste of Spain: Steenbergs smoked paprika and chorizo hash, a heavenly brunch recipe

Wednesday, May 31st, 2017

Smooth, sweet and silky, smoked paprika is truly a delight to cook with. Although paprika can be sourced from Hungary, Steenbergs source organic smoked paprika from Spain and is locally known as Pimenton. There is a distinctly smoky element but there are also peppery and slightly bitter notes which makes this spice incredibly flavourful and versatile to work with.

Steenbergs Organic Smoked Paprika, comes from Spain.

Steenbergs Organic Smoked Paprika, comes from Spain.

It’s perfect in sauces, meat dishes and vegetable dishes but also works so very well as part of your everyday cooking as it helps to warm up a dish subtly. Smoked Paprika is used in almost every Spanish dish, in particular for breakfast and brunch dishes. Chorizo hash is incredibly easy to whip up and is served with a generous dollop of coconut yoghurt making it dairy free. Here’s the recipe for this heavenly brunch dish:

All you need is:

(Use organic/natural real food ingredients where possible)
Serves 2

Prep time: 10 minutes

Cooking time: 25-30 minutes
Total time: 50 minutes

Recipe for smoked paprika and chorizo hash. Great brunch recipe.

Recipe for smoked paprika and chorizo hash. Great brunch recipe.

  • 2 cloves of garlic, crushed
  • 1 teaspoon of organic smoked paprika
  • ½ teaspoon of pyramid salt
  • ½ teaspoon of cracked black pepper
  • 2 sweet potatoes, peeled and chopped into cubes
  • 100g of baby spinach, washed thoroughly
  • 1 red bell or pointed Ramiro pepper, sliced thinly
  • 2 tablespoons of coconut oil
  • 100g of chorizo, sliced
  • 2 tablespoons of coconut yoghurt, for garnishing
  • From your kitchen:
  • A large saucepan
  • A sharp knife
  • A chopping board
  • A couple of teaspoons and tablespoons
  • A silicone spatula
  • A couple of mixing bowls
  • A wooden spoon
  • A couple of plates for serving


Step 1:

In your saucepan gently heat 2 tablespoons of the coconut oil and keeping the heat on a steady medium- high temperature, add in your chopped sweet potatoes and turn up the heat, using your wooden spoon to coat all the cubes in the oil.

Step 2:

Spend about 5-7 minutes cooking your sweet potatoes, you don’t want them to colour too much, just to become tender. When this happens, add in your sliced red pepper and chorizo slices and cook for a further 3 minutes.

Step 3:

Add in your lovely pyramid salt, smoked paprika, cracked black pepper and crushed garlic and turn the heat down, tossing occasionally. Place the lid on top and let it cook for a final 3-5 minutes.
Step 4:

Steam your baby spinach and place onto your serving plates. Whilst it’s still warm, spoon over your delicious chorizo hash and serve with your coconut yoghurt on the side…a simply delicious and satisfying brunch.

Article written and researched by

Niki Behjousiar

Recipe Creator and founder of nikibakes

www.facebook.com/nikibakes

www.nikibakes.co.uk

Twitter: @Niki_Beh 

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

 

 

 

 

Fairtrade organic ground turmeric: The soft golden spice

Monday, May 15th, 2017

Turmeric has received a lot of attention recently but it’s truly an old yet new superfood in many ways. This soft gold dust has been used for thousands of years in Asia as both a dye and later for its medicinal properties. Nowadays it’s used more and more in cooking and what better way to naturally add nutrients to your diet like calcium, copper, iron and magnesium than in your everyday dishes?

Organic Fairtrade Turmeric spice

Organic Fairtrade Turmeric spice

This organic spice can be added to soups, stews, roasts and so much more. Asian dishes contain copious amounts of exotic spices and turmeric is usually the staple spice used. It’s wonderful in Korean cuisine, particularly with meat dishes such as beef and sticky coconut rice. Here’s the recipe to tickle your taste buds:

koreanbeef

All you need is:

(Use organic/natural real food ingredients where possible)
Serves 4

Prep time: 10 minutes

Cooking time: 30 minutes
Total time: 45 minutes


From your kitchen: 

  • A small saucepan
  • A sharp knife
  • A rice cooker or deep pan
  • A couple of teaspoons and tablespoons
  • A silicone spatula
  • A couple of mixing bowls
  • A chopping board
  • A couple of serving bowls


Step 1:

In your saucepan gently heat your crushed garlic with 1 tablespoon of the coconut oil (use the other tablespoon for cooking your rice). Keep the heat on a steady medium- high temperature as you do this. After a couple of minutes, turn up the heat and add in your minced beef.

Step 2:

Spend about 5-7 minutes browning your meat and grounding it up with your wooden spoon vigorously. At the same time, cook your rice according to the packet instructions (you can also do this ahead of time and heat up the rice as you cook your beef). Add in your lovely pyramid salt, Fairtrade organic ground turmeric, cracked black pepper, fish sauce and half your chopped Thai chillies.

Step 3:

Stir for a final 3-5 minutes and drizzle in your sesame seed oil when you’re ready to serve. Spoon next to your prepared rice and add in the toasted desiccated coconut in with the rice. Garnish with your sesame seeds and chopped mixed Thai chillies, delicious!

Article written and researched by

Niki Behjousiar

Recipe Creator and founder of nikibakes

www.facebook.com/nikibakes

www.nikibakes.co.uk

Twitter: @Niki_Beh 

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

 

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

Thursday, April 27th, 2017

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

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

Adana Kofte Recipe.

Adana Kofte Recipe.

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

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

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

Steenbergs Organic Baharat spice mix, blended in North Yorkshire.

Steenbergs Organic Baharat spice mix, blended in North Yorkshire.

Ingredients:

500g of minced lamb

2 cloves of garlic, crushed

1 teaspoon of Fairtrade organic turmeric

1 teaspoon of Steenbergs organic Baharat  

½ teaspoon of pyramid salt

½ teaspoon of cracked black pepper

I red bell pepper, chopped very finely

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

2 tablespoons of chopped fresh chives

2 tablespoons of coconut oil
From your kitchen:

A large saucepan

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


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

Step 2:

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

Step 3:

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

Article written and researched by

Niki Behjousiar

Recipe Creator and founder of nikibakes

www.facebook.com/nikibakes

www.nikibakes.co.uk

Twitter: @Niki_Beh 

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