Archive for the ‘Steenbergs’ Category

Re-purposing spices jars into handmade candles with Wright & Green

Tuesday, February 20th, 2018

When Steenbergs started out in 2003, one of the main reasons for packaging the spices into glass jars with a tight fitting metal lid was to preserve the quality and flavour of the spices. The glass is inert therefore not allowing any migration of flavours or volatile oils and is enhanced by a rubberised seal in the lid. The other reason, along with the fact that they look stylish, was that the glass jars could then be recycled or reused, thus dramatically reducing any packaging waste.

For more information on Steenbergs packaging please visit:

Over the years our jars have been recycled and reused in many different ways. Our Homemade Chilli Piccalilli is a great example of filling the jars with your own homemade jams, jellies and preserves and the small jars also make lovely little gifts – if you can bear to part with any!

recycled jars

A variety of homemade preserves

Spiced Ham & Piccalilli

Spiced Ham & Chilli Piccalilli

We’ve recently found a new use for our jars though – handmade candles! Local Boroughbridge business Wright & Green, set up and run by Joanne Taylor, specialises in creating beautiful candles in recycled jars. Not only does she sell her own creations, but she offers a refill service for any suitable receptacle.

We tested it out in one of our small spice jars, with a Sea Salt and Wood Sage candle which we thought would be a lovely fresh smell for the kitchen. The candle fitted perfectly into the jar and the lid can be used to keep out the dust (if it lasts that long!).


Sea Salt & Wood Sage candle by Wright & Green

The candles are filled with a natural mineral wax and burn with an organic, eco-friendly wooden wick which gives a soft crackle sound when lit. With over 40 different scents ranging from floral to citrus, woody to oriental, including the popular Tuberose & Orange, masculine Oudh and even Wet Dog, there is a scent for every occasion and every home.

So why not follow Joanne’s mantra of Breathe – Relax – Revive and let the candles work their magic.

For more information on Wright and Green, please visit the website at:


Niki’s Chocolate Pots

Monday, February 12th, 2018

Nothing quite says I love you like a generous offering of chocolate. Here I’m showcasing an easy and delicious chocolate pot recipe.

It’s decadent, luscious and you need it in your life, your loved ones will never forget this sweet treat!

Niki Bakes Chocolate pots with Steenbergs organic Fairtrade vanilla extract

Niki Bakes Chocolate pots with Steenbergs organic Fairtrade vanilla extract


Step 1:

In a high speed blender, blend your almond milk and pitted dates until a fully smooth mixture forms.

Step 2:

Pour in your coconut cream and melted dark chocolate into your blender and blend again until you get a thick sauce like consistency.

Step 3:

Finally, add in your cocoa power and vanilla extract and blend for a final time until smooth. Pour into your little pots and refrigerate for an hour before serving, simple as that!

Recipe kindly reproduced from
Niki, Founder of nikibakes
Recipe and Content Writer

Niki’s Yazdi Cake recipe

Wednesday, February 7th, 2018

Recipe reproduced by kind permission of Niki Bakes

Using a delicate blend of rose water and cardamom, these Persian sweet cakes encapsulate the true essence of love! Gluten and Dairy free recipe.

Recipe for Yazdi Squares flavoued with vanilla, rosewater and cardamom

Recipe for Yazdi Squares flavoued with vanilla, rosewater and cardamom


(Makes up to 20 cake squares)

Prep time: 5 minutes

Cooking time: 20-25 minutes

Total time: 1 hour 25 minutes (to include cooking time and pouring over the rosewater syrup)

For the Yazdi cake:

For the rosewater syrup:

  • 150ml of filtered water
  • 2 teaspoons of Steenbergs organic rosewater 
  • 200g of pistachios, crushed
  • 80g of coconut sugar (all melted together in a small saucepan for 5 minutes)


1. Preheat your oven to gas mark 4 or 180°c and grease your square brownie baking dish with extra coconut oil and line with greaseproof paper. Whisk your melted coconut oil and coconut sugar with your vanilla extract, set aside.

2. In a larger mixing bowl whisk together your dry ingredients which include the almond flour, baking powder, ground pistachios, ground cardamom and Himalayan pink salt and start to fold in your ingredients with your wooden spoon. Spoon your cake mixture and bake in your oven for a minimum of 20 minutes. Turn out onto a wire rack and allow it to cool slightly.

3. Finally, prick your cake very gently with a fork and pour over the rosewater syrup, allowing it to seep through to your cake. Once completely cooled cut into squares and serve with some strong black tea, delicious!

Happy Baking!

Yazdi squares are gluten free and dairy free, flavoured with organic rose water, ground cardamom and organic Fairtrade vanilla extract

Yazdi squares are gluten free and dairy free, flavoured with organic rose water, ground cardamom and organic Fairtrade vanilla extract

BBQ Jackfruit Lettuce Wraps

Tuesday, January 16th, 2018

Let’s celebrate veganuary with NikiBakes‘ quick and easy BBQ Jackfruit lettuce wraps. Gluten free too, everyone can get stuck in! It’s a real crowd pleaser and you can delegate the veg chopping your family or dinner guests, result! Who said you must have a taco in a corn tortilla anyway?


All you need is:

Use organic/natural real food ingredients where possible)

Makes 10-12 lettuce wraps

· 1 tin of Biona Organic Jackfruit, drained and washed
· 3-4 heads of mini Romaine lettuce, separated into separate leaves
· 1 large handful of radishes, sliced finely
· 1/2 a large red cabbage, shredded finely
· 2 tablespoons of avocado mayonnaise

For the BBQ Jackfruit marinade:

– 1 teaspoon of ground coriander 
– 1.5 tablespoons of tomato purée @mrorganic
– 2 tablespoons of tamari @sanchi
– 2 tablespoons of extra virgin olive oil @mr organic
– 1 heaped teaspoon of smoked paprika powder @steenbergs
– 2 tablespoons of coconut sugar @lucybee


Step 1:

Start off by laying out your mini romaine lettuce leaves and layer up with the avocado mayonnaise, your shredded cabbage and radish. Set aside.

Step 2:

In a skillet or large pan, heat your oil and simply add in your Jackfruit, together with its marinade. Cook for 10-15 minutes or until it thickens up and is warmed through. Allow to cool before spooning the mixture on top of the lettuce leaves, bliss!

Happy Baking!

Recipe for Speedy Vanilla Banana Pancakes

Thursday, January 11th, 2018

Speedy Vanilla Banana Pancakes anyone? Seriously, you won’t believe how easy and quick they are, took 10 minutes from start to finish and they’re gluten free. This recipe is reproduced by kind permission of the wonderful NikiBakes.

Here’s what you need for 10-12 pancakes: (Use organic ingredients where possible)

Gluten free Banana Pancakes from NikiBakes, featuring Steenbergs Organic Fairtrade Vanilla Extract

Gluten free Banana Pancakes from NikiBakes, featuring Steenbergs Organic Fairtrade Vanilla Extract

2 bananas, mashed up
4 eggs
1 teaspoon of baking powder
4 tablespoons of coconut flour
2 tablespoons of almond milk
1 teaspoon of organic Fairtrade vanilla extract @steenbergsltd
3-5 tablespoons of coconut oil – for frying

Simply blend together with a whisk and fry on either side for about 2-4 minutes on each side, low heat is best for these fluffy cloud like pancakes and can burn easily so do watch them!

Happy Baking everyone!

Christmas recipes part 3 – Festive Tipples

Friday, December 8th, 2017

new mulled wine spice sachetsWith all the baking and cooking going on over the holiday season, there also needs to be time to relax with a lovely glass of wine, preferably mulled! Steenbergs hand-blends a variety of mulling spices loose in jars, in handy sachets, tied in muslin pouches or even in envelopes to pop inside your Christmas cards. It makes making your own mulled wine very easy so do give our traditional Mulled Wine recipe a go. You could also try out our Old Hamlet Mulled Cider sachets and spiced Apple versions too – there’s a festive tipple available for everyone’s taste.

As well as all of the recipes on our website we love to share recipes from some of our favourite bloggers, customers and food writers. Here are a few cocktails, punches and toddies (both alcoholic and non-alcoholic) to help fuel your festive spirit.

mulled vimto - Hodgepodge daysJane from Hodgepodge Days blog has made a delicious sounding Vimto Mulled Wine using a Steenbergs mulling spice sachet. It’s a non-alcoholic drink so the children can get into the festive spirit too…if they need any encouragement!

delmonte-mulled-wineAnother alcohol free cocktail comes from Leta of Attachment Mummy Blog who makes a fruity Holiday Mulled Cranberry Juice infused with whole spices. Perfect for the designated driver.

Delicious Magazine often has inspiring recipes for the festive season and this one by Debbie Major for Spicy Gingerbread Vodka was particularly popular when we shared it a couple of weeks ago. Best made now in time for Christmas, it infuses the vodka with the traditional Christmas flavours of ginger, cinnamon, vanilla and cloves and would make a fabulous gift decanted into small bottles.

One of our customers Abel & Cole, who stock a great variety of our organic herbs & spices and regularly send them out in their organic boxes, recently shared this recipe for Jassy Davis’ Clementine, Bay & Black Pepper Gin. It’s a really seasonal fruity liqueur that works brilliantly with tonic or Prosecco.

…and to go with all of these delicious drinks, why not try making your own tasty nibbles? These Spiced Almonds from Camilla of FabFood4All blog look really moreish!Spiced-Almonds-4b-lg-hd

Niki’s Hot Wings

Saturday, December 2nd, 2017

Inspired by visions of tasty chicken wings with Steenbergs Smoked Hickory Rub, please find all the recipe details here from the talented Niki Bakes.

mmmm.…Ain’t no thing but a chicken wing. Except these are exceptional hot chicken wings rubbed with @Steenbergs ‘s smoked Hickory rub. It imparts that original barbeque flavour thanks to the paprika, garlic, cumin, chipotle chilli and oregano to name just a few spices here. It’s a truly tasty blend which is slightly sweet, adding to that barbeque flavour.

You cannot go wrong here…such a luscious rub guys, I love my organic and high welfare chicken wings dipped in sweet chilli sauce and the method cannot be any simpler! All you need is:

Easy Chicken Recipe for Smoked Hickory Chicken Wings from Niki Bakes.

Easy Chicken Recipe for Smoked Hickory Chicken Wings from Niki Bakes.

Serves 2

Prep time: 5 minutes
Cooking time: 45 minutes
Total time: 1 hour
Use organic/natural ingredients where possible


1kg of high welfare chicken wings
1 tablespoon (or more!) of smoked hickory rub
2 tablespoons of melted coconut oil
A small handful of chives, chopped


1. Preheat your oven to 180°C/Fan 160°C/Gas 4.
2. Add the chicken wings to the bowl. Rub the coconut oil and smoked hickory rub into the chicken wings, making sure they are well coated all over.
3. Arrange the chicken wings on your baking tray lined with greaseproof paper. Roast for 45 mins till cooked through and well browned.
4. Serve the chicken wings with sweet chilli sauce of any sauce of your choice and garnish with the chopped chives, enjoy!

Christmas Recipes Part 2 – Festive Baking

Friday, December 1st, 2017

In the run up to Christmas, it’s always handy to have a delicious cake at the ready for unexpected visitors, an easy recipe for whipping up a tasty brunch on a leisurely morning or just an indulgent treat to enjoy after a bracing winter’s walk.

Here are a few festive bakes from some of our favourite food writers, bloggers and customers to enjoy this holiday season. Do let us know how you get on.

Nikibakes parsnip & pecan Christmas muffinsNiki B whose lovely photos have been populating the Steenbergs social feed recently, has a delicious recipe for Christmas muffins made with Parsnip & Pecan which are gluten and dairy free. They are the perfect recipe for a weekend brunch or equally delicious with a cup of refreshing afternoon tea, and full details can be found on our website. For more Nikibakes creations do visit her on Instagram or Facebook.

Joan Ransley, food writer and photographer of beautiful food portraits, has a delicious recipe for Timothy Taylor Landlord Cake, using cardamom, fennel and coriander. A ‘really moist cake with a soft crumb and spicy, sweet flavour’, this was Joan’s cake of choice with a Thermos of coffee on a cold winter walk. A Yorkshire cake for a Yorkshire walk. Joan Ransley Timothy Taylor cake

The Devilled Egg Cookery School aims to teach you to master the art of cooking through online recipes, some of which they have kindly shared with us. We really like these Marshmallow Gingerbread Men, made with our Pumpkin Pie mix and Almond extract – a fabulous twist on a traditional theme.

Here at Steenbergs, we have a spice blend for many of the festive baking traditions right across Europe, including Stollen, Koekkruiden, Speculoos and Lebkuchen. Using these ready mixed spices blends helps give a really authentic taste to your bakes so here’s a recipe for spicy aromatic Lebkuchen to get you started.Lebkuchen gift box

Baking with the children is always a great way to fill the holidays and get everyone in a festive mood. We couldn’t resist these Snowman Cupcakes from Diana of A Little Sunny Kitchen Blog, using Vanilla Extract to give extra flavour to the chocolate sponge.

Do let us know how you get on with your festive baking, we’re always keen to like, share and taste any delicious creations!

Christmas recipes Part 1 – Get Set for Christmas

Friday, November 24th, 2017

With Christmas only a few weeks away, it’s time to think about all of those delicious festive treats that can be made in advance, helping to take the stress out of Christmas. Steenbergs stocks all of the spices, extracts, flavoured sugars and home baking ingredients that you need for your creations, as well as organic flours, dried fruits, unbleached baking parchment and recycled aluminium foil.

Here are some delicious festive recipes from a few of our favourite food writers, bloggers and suppliers for you to try out at home. Do let us know how you get on.

Joan Ransley panforte

Joan Ransley’s Panforte 

Weetons Mincemeat2One of our stockists in Harrogate, Weetons Food Hall, has created this delicious sweet mincemeat recipe packed full of spices, fruit and nuts and a dash of your favourite festive tipple. Best left for 2 weeks after making, this mincemeat can be used to make mince pies and many other sweet treats. Please visit the Weetons website for the full recipe.

pumpkin and harissa houmousYorkshire photographer and food writer Joan Ransley makes a fabulous panforte inspired by an Antonio Carluccio recipe. ‘It’s one of my favourite recipes, says Joan, and I love the combination of spices and flavours – coriander seeds, orange, nutmeg and cinnamon.’ Take a look at her website for wonderful images and inspiration and click on our website HERE to find the full recipe.







The Devilled Egg is a fabulous online cookery school devoted to helping anyone master the art of home cooking. They’ve kindly shared some of their delicious recipes with us and we thought that this tasty Pumpkin and Harissa Houmous sounded the perfect accompaniment to nibbles and festive drinks. Why not try with butternut squash or sweet potato as an alternative – maybe with a little Steenbergs dukkah sprinkled on top?

Steenbergs Stuffed squashSteenbergs organic stuffing mixes are a really versatile way to create vegetarian meals, as well as providing the traditional stuffing to a turkey. They only contain herbs, spices, fruit and breadcrumbs and are an easy and convenient way to create a wholesome stuffing. For a ‘get ahead’ meat-free meal, why not make some tasty Cranberry & Apple stuffed Squash and pop them in the freezer to save time.

Look out for our Christmas recipes part 2 all about festive baking coming soon….

Spice-Season-Savour with Steenbergs

Niki’s Spiced Apple Cake

Tuesday, November 14th, 2017

Fancy a seriously simple yet delicious sweet treat? Look no further than my autumnal spiced apple cake! Designed and created by Niki Beh recipe developer. This cake is so straightforward yet the flavours are so sweet and aromatic along with the soft texture of the apples, both cooked in the cake and raw and crunchy on top. I like to serve my apple cake with a generous dollop of coconut yogurt for extra decadence! (As with all Niki’s recipes it’s gluten free) All you need is:

Niki Bakes Spiced Apple Cake Recipe

Niki Bakes Spiced Apple Cake Recipe


  • 140g of coconut butter
  • 120g of coconut sugar
  • 2 free-range eggs
  • 200g of almond flour
  • 1 tsp baking powder
  • 1 tsp of ground cinnamon
  • 100ml of almond milk
  • 1/4 tsp of salt
  • 2 grated apples

For the topping:

2 cinnamon quills, broken up (for decoration)
Up to three tablespoons of coconut yoghurt
An extra apple, for decoration (optional)


1. Preheat the oven to 180C/Gas 4. Line a brownie baking dish with greaseproof paper and set aside,

2. Beat the coconut butter and sugar together in a bowl until light and creamy. Beat in eggs until well combined. Add your grated apples and mix again.

3. Sift together the almond flour, cinnamon, baking powder and salt. Add half of the dry ingredients to the coconut butter mixture, then beat in half of the almond milk. Add the remaining almond flour mixture and the remaining milk and beat until well combined.

4. Spoon the mixture into the baking tin and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cake from the tin and set aside to cool on a cooling rack.

5. Decorate your spiced apple cake with you coconut yoghurt and a couple slices of your fresh apple and broken up cinnamon quills, effortlessly beautiful!

Happy Baking!