Posts Tagged ‘Recipes’

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

STEENBERGS SPICE TASTER PANEL

Tuesday, December 8th, 2015

Steenbergs Lemon Chicken Rub & Steenbergs organic Smoky Paella Spice Blend

This time around our spice taster panel was in for a treat, sampling two different, delicious spice blends, created by Axel and hand-blended in the Steenbergs factory near Ripon, North Yorkshire.  Both of them have Mediterranean influences and can be used for specific dishes, but it has been interesting and encouraging to see how diverse and varied the uses have been for these products.

STEENBERGS LEMON CHICKEN RUB

lemon-chicken-rubThis new lemon chicken rub from Steenbergs is one of the few non organic mixes. It has been developed over a number of years to combine all our favourite flavours in a chunky, easy to use rub, packed with flavour.  Although the title suggests a meaty blend, it is, like all other Steenbergs blends, fully vegetarian, just using the term ‘lemon chicken’ for the complementary Mediterranean herbs that make up this flavoursome spice mix.

Ingredients include: black pepper, salt, lemon peel, garlic, fennel seeds, parsley, coriander seed, lemon myrtle, paprika and lemon oil.

Our panel was really pleased with this product, with 77% describing it as ‘fabulous’ or ‘great’.  73% also thought it a very versatile product with possibilities including stirring into hummus, rubbing on fish or meat, sprinkling on roasted vegetables & potatoes, adding to rice or mixing into a salad dressing.

Our tasters were ingenious in their creations: rubbing, stirring, seasoning and savouring as this blend was designed to inspire.  Creations included red lentil dhal, many different chicken dishes including casserole, stew, Kievs and roast; chick peas burgers; roasted vegetables; homemade hummus; rubbed onto whole fish, flavouring savoury rice and in potato salad. One of our panel commented that there are ‘a million and one uses for this product’.

When asked to describe their perfect accompaniment to Lemon Chicken, our panel were definitely thinking healthily with 25% going for green vegetables, 25% for roasted veg (incl. potatoes) and 19% for salad, closely followed by rice (13%).

Do you ‘eat to live’ or ‘live to eat’ though, that is the question.  The majority of our taste testers definitely ‘live to eat’!

As far as the flavour was concerned, many of our team enjoyed the variety of ingredients and intensity of the blend, adding that it is ‘convenient to use for quick meals to add flavour’.  The black pepper was the predominant flavour, with some looking for a bit more lemon, but overall it was seen as a very flavoursome, versatile product.  These are the words that our taster panel used to describe the Lemon Chicken Rub.

Lemon Chicken Rub

Lemon Chicken Rub

STEENBERGS ORGANIC SMOKY PAELLA SPICE MIX

organic-smoky-paella-spice-blend-50g (1)Steenbergs organic Smoky Paella Spice Mix includes the smoky flavour of smoked paprika as well as saffron. The core blend is paprika with a hint of rosemary and loads of luxuriant saffron and garlic. The flavour of the smoked paprika is Axel Steenberg’s way of hinting at the smokiness that you get from making a traditional paella over an open fire.

Steenbergs Smoky Paella Spice seasoning is perfect with a glass of sangria to reminisce about long Spanish, balmy nights. Simply add 1-2 tsp of Steenbergs organic smoky paella spice mix to the stock when cooking paella for 4 people.

The ingredients in the spice mix, which are all organic, include: paprika (pimenton), smoked paprika, onion powder, garlic powder, ground black pepper, rosemary herb, saffron.

Our taster panel really enjoyed this blend with 92% rating it ‘Fabulous’ or ‘Great’, and 92% also saying that they would use it again – many commenting that ‘it means that making paella is so much easier as all the flavours are in one pot’.

Many of our panel used the spice blend to make traditional paella but in different ways: from flavouring the stock to marinating the chicken or prawns, or just adding in at the end.  With 76% having made paella before, lots of people had their own recipe but it is always great to see the wide variety of uses.

Our taste testers definitely demonstrated the versatility of this blend with recipes including all of the following: roasted pepper veggie lasagne sauce; pan-cooked chicken; fideua; infusing oil before adding stock; roasted butternut squash risotto; instead of turmeric; to flavour water in which to cook rice; substituting the sweet smoked paprika in Jamie Oliver’s chicken chorizo paella, as a rub on chicken which was then stir fried with peppers & mushrooms; stuffed peppers with rice & veg; used sprinkled on chicken and grilled; with seafood; shakshuka/pipperade style dish – fried onions, peppers & tinned tomatoes with poached egg on top; used in fajitas/enchiladas and on griddled chicken strips with roasted veg; fish stew and slow cooked pork ribs.  Other interesting ideas included: adding to mashed sweet potato; with spinach and feta; sprinkled on chips and on tomato salad.

We loved one of our taste tester’s descriptions of the spice blend: “a ‘flavour’ of Spain with the smoky paprika oozing through – the intensity of flavours of garlic and paprika knocking on the door.”  When asked to give just one word to sum it up, here’s what everyone came up with…

Smoky Paella Spice Mix

Smoky Paella Spice Mix

All in all a truly versatile product!

Do let us know what you think…we’re always keen to hear and will share any top tips on social media.

 

 

Meet Sharmini – our new recipe collaborator!

Friday, December 4th, 2015

LOGO_grey_155wWe’re really pleased to announce our new partnership with Sharmini Thomas.  Originally from Kerala, Southern India, but now based in York, Sharmini runs her own cookery courses, is a cookery tutor for the City of York, and is a presenter and judge for York Food & Drink Festival.   We’re delighted to be partnering with her on some new recipes to highlight the Steenbergs Indian spices and blends and are looking forward to an exciting 2016 where we’ll be demonstrating and videoing, sharing top tips along the way.

  1. Tell us a bit about what you’re up to at the moment:

I am Sharmini Thomas and my Company is Sharmini’s Inspirational Indian Cuisine which denotes my passion for cooking and inspiring everyone to cook simple delicious homemade food. I’m originally from Kerala but I’m now settled in York where I have been teaching Indian cuisine for the past 17 years.

I am a presenter and judge at the York Food and Drink Festival and won the ‘Yorkshire Vision Curry Contest’ through public vote against several reputable York curry houses.

I also deliver cookery demonstrations for Radio York and local schools, as well as offering team building events, hands-on cookery workshops and networking events to corporate clients through the ‘medium’ of cooking.

  1. Who was your inspiration?

Indian cooking is an art handed down from generation to generation in India and my mother was my inspiration, she shared her love through food.

  1. Tell us about some of the recipes you will be cooking for Steenbergs:

I’ve recently done a version of Bombay Potatoes, which is a very popular dish in the UK and a great accompaniment to any Indian dish.  I’ve also shared my version of Tandoori Shammi Kebabs, made with minced lamb.  Kebabs originated from the Middle East and were made famous in India during the Mogul reign.

Sharmini Bombay potatoes Sharmini tandoori shammi kebab

  1. What are you looking forward to about the partnership with Steenbergs?

A marriage of ‘Spices with recipes’!

Steenbergs had sent some of their spices and I decided to use them in preparing my usual curries. Wow! To my surprise, the curries tasted so much better as the spices took it up another notch.  It then dawned on me what I have been missing all these years…

These are some of partnership ideas to share with you all:

  • Sharing some of my classic recipes using Steenbergs spices and blends.
  • Recipe development – coming up with new dishes using different organic Steenbergs blends
  • Use of Steenbergs spices in my cookery workshops and courses
  • Cookery demonstrations – joint cookery demonstrations next year
  • Customer involvement – asking customers to post pictures of their versions of the recipes.

We will be happy to hear from you on any other ideas?

  1. What is your favourite Indian dish?

Chicken/Lamb biryani: a one pot dish with memories of family get together back in Indiaturmeric-powder-organic-fairtrade-40g

  1. Which spice could you not live without?

Turmeric powder: it has so many health benefits.

  1. Who would you most like to have dinner with?

Family and friends- looking forward to our Christmas lunch at home.

  1. What is your favourite piece of Yorkshire?

Villages of Yorkshire-very scenic and lovely fresh air –we are really blessed to live in such a beautiful county.

 

For full details of her recipes, visit: www.steenbergs.co.uk/recipes

For more details on Sharmini’s cookery courses visit her website: www.sharmini.co.uk

5 Ways with Pumpkin!

Friday, October 23rd, 2015

Halloween is drawing near and the nights are drawing in, but what do you do with the juicy flesh of your pumpkin once it is hollowed out for display?  We’ve gathered together 5 delicious recipes to tempt you into spicing up the humble pumpkin. Enjoy!

LITTLE SUNNY KITCHEN’S PUMPKIN HUMMUS

Pumpkin-hummus-2We love the delicious fresh recipes cooked up by Diana in her Little Sunny Kitchen blog.  Recently she has been celebrating the return of autumn by creating different recipes using pumpkin and she’s kindly let us share her Pumpkin Hummus recipe.  We think it will become a favourite!

Little Sunny Kitchen’s Pumpkin Hummus

Ingredients

  • 1 can chickpeas
  • 1 cup pumpkin puree
  • 1 tsp kosher salt
  • ½ tsp chilli powder
  • ½ tsp cumin
  • 1 tbsp olive oil
  • 2 tbsp tahini
  • lemon juice of half a lemon
  • 3 cloves garlic

Method

  1. Place all ingredients in a food processor and process until smooth and creamy!
  2. Garnish with walnuts or pine nuts, and olive oil.

Do also check out Diana’s recipes for Spiced Pumpkin Rice Pudding and the very delicious looking Pumpkin Cauliflower Fritters

WEETONS ROASTED BUTTERNUT SQUASH, SAGE & GOAT’S CHEESE SOUP

Weetons Roasted butternut squash soup resized webWe have been supplying Weetons Food Hall in Harrogate for many years with spices and condiments. This year they have produced 10 new recipe cards to celebrate their 10th birthday and we think this soup sounds delicious!  Try using different varieties of squashes or pumpkins to vary the final result.

Serves 4

Ingredients

  • 1 butternut squash, peeled and de-seeded (roughly 1kg weight)
  • 2 tsp honey
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 8 sage leaves, chopped
  • 1 sprig thyme
  • 1 bay leaf
  • 2 onion, finely diced
  • 1 leek, green tops removed and finely diced
  • 1 carrot, finely diced
  • 2 clove garlic, crushed
  • 1 mild red chilli, de-seeded and finely diced
  • 750ml vegetable stock
  • 100g goat’s cheese
  • 100ml double cream
  • 1 spring onion, finely sliced
  • Sea salt
  • Freshly ground black pepper
  • Juice 1/2 lime

Method

  1. Heat oven to 200C/180C fan/gas 6. Cut the butternut squash into large chunks and toss with half the olive oil and honey in a roasting tray and season with sea salt and freshly ground black pepper. Roast for about 30 minutes, turning occasionally, until golden and soft.
  2. In a large saucepan melt the butter with the remaining olive oil and sweat off the onions, garlic, carrot, leek, herbs and chili over a low heat until soft and the onions are transparent.
  3. Add the roasted squash and stock to the pan, bring to the boil and simmer for 20 mins. Remove from the heat and process the soup through a liquidizer in batches for a really silky finish. Return to the pan and season to taste with the lime juice, sea salt and freshly ground black pepper.
  4. Gently heat the cream in a small sauce pan until nearly boiling, remove from the heat and crumble the goat’s cheese into pan and whisk until smooth.
  5. Serve the soup with some of the goats cheese cream drizzled over and a sprinkling of the sliced spring onions and a few drops of extra virgin olive oil.

STEENBERGS PUMPKIN PIE

pumpkin-pie-mix-organicPumpkin season wouldn’t be the same without a recipe for Pumpkin Pie.  Here we have used our own blend of Pumpkin Pie Mix, a delicious organic blend of cinnamon, nutmeg, ginger & cloves that gives the perfect flavour to the traditional pumpkin pie.

Steenbergs Pumpkin Pie

Ingredients

  • 375g/ 13oz shortcrust pastry
  • 3 medium free range eggs
  • 425g/ 15oz puréed pumpkin (either canned or homemade – see below for making your own)
  • 195g/ 6½oz Fairtrade golden brown caster sugar
  • ¼tsp sea salt
  • 3tsp Steenbergs organic Pumpkin Pie spices
  • 335ml/ 11½ fl oz evaporated milk

Method

  1. Preheat the oven to 200oC/ 400oF.
  2. Roll out the pastry and use it to line a 23cm round pie dish, to about 3mm thick.  Blind bake the pastry case for about 10 minutes.
  3. Now mix up the filling.  Whisk the eggs lightly in a bowl.  Add the Fairtrade caster sugar, sea salt, Steenbergs Pumpkin Pie Spices, pumpkin purée and then evapourated milk.  Give it a good whisk after each ingredient to ensure that it has been mixed through thoroughly.
  4. Reduce the oven temperature to 170oC/ 340oF.  Take the part-baked pastry from the oven and pour in the filling.  Bake for about 45 minutes, or until the filling has just set; if you insert a skewer into the centre of the pie filling, it should come out clean.
  5. Allow to cool completely, then serve with cream.
  6. If you’re feeling indulgent, how about adding a smidgeon of Jack Daniels to the pie (about 2tbsp).

How to make your own pumpkin purée:

  1. Chop up the pumpkin, removing all seeds and internal fibres and the skin and dice it into 3cm squares.  Boil with water for about 10 minutes.  Drain then process in your food processor until smooth; or
  2. Chop up the pumpkin, removing all seeds and internal fibres, then place onto a baking tray and bake for 20 minutes at 180oC; now scrape out the cooked flesh and process until smooth.

WHOLE FOOD MARKET PUMPKIN PIE SMOOTHIE

WF Dian sampling pumpkin pie smoothieA longstanding stockist of Steenbergs spices and home baking ingredients, Whole Foods Market in London is great at creating new recipes to showcase their products.  Here’s a deliciously creamy, dairy free smoothie they created using Steenbergs Pumpkin Pie Mix.

Whole Foods Market Pumpkin Pie Smoothie

Ingredients: 

  • 1 cup pumpkin purée
  • 1 large ripe banana
  • 1 cup unsweetened soymilk or coconut milk beverage
  • 1 tablespoon honey
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 teaspoon pumpkin pie spice
  • 5 ice cubes

Method

Combine all ingredients in a blender and blend until smooth. Pour into 2 glasses and serve.

STEENBERGS PUMPKIN, GINGER & SAGE RISOTTO

pumpkin & sage risottoFinally a homely, savoury Steenbergs family risotto recipe which is perfect for cosy nights in.  You can use fresh pumpkin purée as detailed above or, to make this at any time of year, our jars of pumpkin puree work a treat!

Steenbergs Pumpkin, Ginger & Sage Risotto

Ingredients:

Method

  1. Heat oil in a thick-bottomed frying pan. Add onion, leek, garlic, sage, chilli and ginger
  2. Add rice and cook for 3-5 minutes, stir to allow rice to be coated in oil and glazed
  3. Heat the stock and puree together in a saucepan. Add a ladel of hot stock and puree to the rice. Allow liquid to be absorbed before adding another ladel. Repeat until all stock used and rice in slightly tender but still has a little bite!

 

SPICE TASTER PANEL – Nasi Goreng & organic Lemon Extract

Wednesday, September 16th, 2015

Our spice tasters were in for a treat this time and a real test of their ingenuity, with not only the Asian spice blend Nasi Goreng but also our natural organic Lemon Extract which can be used for both sweet & savoury cooking.

NASI GORENG

Steenbergs Nasi Goreng spice mix is Steenbergs’ take on the classic South East Asian blend.

nasi-goreng-spice-mix

Literally meaning ‘fried rice’, you can add any ingredients you like to a nasi goreng, making it a sort of Asian paella but with a spicy kick.  Rating the intensity of the blend between 2 and 5 with an average of 3.7 out of 5, our tasters found it a ‘very good’, ‘spicy’, ‘hot’, ‘strong’, ‘chunky’ mix.  The Steenbergs blend does contain crushed red hot chilli peppers & chilli powder but gets its great flavour from the combination with salt, cane sugar, garlic powder, galangal, ginger powder and the new addition of amchur (mango powder).

Take a look at our word cloud for further descriptions.

Nasi Goreng – Flavour Descriptions

nasi goreng flavour worditout

Traditionally available in Indonesia, Malaysia and Singapore, nasi goreng can be eaten at any time of day or night but is often eaten for breakfast.  75% of our panel however would eat it in the evening, although 7.5% were keen on breakfast and 7.5% anytime!

Nearly three-quarters of our tasters regularly eat Asian food, with 56% having previously used Asian spice blends, including garam masala and Thai curry pastes. Encouragingly, 81% of them would use our Nasi Goreng spice mix again, with 78% rating it Excellent or Good.

Perfect in rice dishes and a great way to use up leftover rice, our panel had some other brilliant ideas for our spice blend, including: mixed with sunflower oil and used as a rub for chicken or corn-on-the cob; on potato wedges; to give a kick to salad, in the cooking of Scotch Eggs and even on cheese on toast.  One of our panel was particularly ingenious, using both the spice mix and the lemon extract together to make a tasty chicken marinade.

Good food is often about the company you keep and how it makes you feel.  Nearly all of you mentioned friends and family as the people with whom you’d share your meal and it was great to see how ‘happy’, ‘satisfied’ and ‘warm’ this blend made you feel.

Nasi Goreng – How does it make you feel?

nasi goreng how do you feel worditout

LEMON EXTRACT

Steenbergs organic Lemon Extract is a fabulously versatile product made from organic sunflower oil and organic lemon oil.  Often used in baking, it is also fabulous in salad dressings, stir fries and with chicken and Mediterranean herbs.

organic-lemon-extract-100ml

63% of our panel opted for sweet recipes, although 15% tried both sweet and savoury ideas.  As expected our taste testers came up with new and inventive ways of using it too, including on the sweet side: raw lemon truffles; rice pudding with stewed apples; milkshake; fudge; rhubarb, raspberry & lemonade cordial; mixing with double cream and the deliciously sounding lemon & nutmeg shortbread.  On the savoury side there was lemon rice; marinades; aubergine curry; linguine; on tuna steak; smoked mackerel pate; fishcakes and lemon and rosemary potatoes.  It was even used to make a few cocktails!

Having has a good go at many different ways to use the lemon extract, 95% of our panel would use it again, with 88% rating it Excellent or Good.  81% would recommend it to a friend although nearly 10% would choose to keep it as their own secret ingredient!

Steenbergs lemon extract is a hugely evocative product, conjuring up images for our testers of ‘lemon groves in Italy’; ‘big bowls of fresh lemons’; ‘lemon cake’; ‘summer’ and lots of ‘sunshine’.

The flavour and texture are summarised in the word cloud below with sherbet and Opal Fruits making an appearance!

Lemon Extract – Flavour & Texture

lemon extract flavour texture

Our panel were also asked to think of just one word to sum up what they thought about our lemon extract and we’re thrilled to see that ‘fresh’ and ‘versatile’ are among the favourite comments.

lemon extract - one word worditout

We do hope you enjoy trying, tasting and experimenting with our products. We’d love to hear any ideas and tips you’ve gathered so that we can share them with you all.

Recipe For Fragrant Rose Rice Pudding or Rose Kheer

Friday, August 7th, 2015
Rose Rice Pudding With Raspberries

Rose Rice Pudding With Raspberries

I have recently finished reading “The Architect’s Apprentice” by Elif Shafak, starting while on our holidays in Portugal.  It is a lovely read about unrequited and so a forlorn love between a lowly architect’s apprentice and the Sultan’s daughter,  It’s slightly magical, but with a far fetched end that sees Jahan, the main character, living a very long life to stretch his influence across the centuries.  Based in Turkey, it is redolent with the smells of roses and rose water, e.g.

“Jahan tried to utter something to raise her spirits, but he could find no words that she would follow.  A while later a servant brought her a bowl of custard, flavoured with rosewater.  The sweet scent…”

It turned my thoughts to roses, so I made today a Rose Rice Pudding that we ate warm because outside it was raining again – summer where have you gone.  I then let it cool and made the leftovers into a Raspberry & Rose Kheer per the photo.

Rose Rice Pudding or Rose Kheer

Ingredients

1 litre / 1¾ pints / 4¼ cups full fat milk
100g / 3½oz / ½ cup pudding rice
50g / 1¾ oz / ¼ cup golden caster sugar
½tsp organic cinnamon powder
Pinch of sea salt
½ teaspoon of vanilla powder or a vanilla pod, slit lengthways
150ml / 5¼ fl oz / ½ cup double cream
½tsp organic rose blossom water
1tsp ground dried rose petals (optional)

How to make rose rice pudding

Put the pudding rice, caster sugar, organic cinnamon powder and salt into a heavy bottomed pan.  Give it a quick stir to mix it up a tad.

Add the milk and the vanilla pod, then bring to the boil.  When it starts to boil, reduce the heat and leave to simmer gently for 35 minutes, or until the rice is tender.

Add the double cream, rose water and rose petals, then cook for a further 10-15 minutes, stirring constantly until nice and it has thickened.

If you want to eat it warm, sprinkle some caster sugar over the top and either caramelise it with a blowtorch or under the grill.

For rose kheer or a nice cold rice pudding, leave to cool for around 30 minutes, then place into the fridge for at least an hour.  To make it into a Raspberry & Rose Kheer, I put some raspberries in the base of the glass and three delicately on the top.

Rose Kheer With Raspberries

Rose Kheer With Raspberries

5 Ways with Rose Water

Monday, June 29th, 2015

For many years and in many countries, rose water has been used as a wonderful natural perfume, its gentle floral scent being used to refresh and revitalise.  Its benefits are also widely extolled as a health essential: in its diluted form as a skin toner and as a valued addition to moisturisers and body treatments.

Steenbergs organic rose water is however manufactured solely as a food product and is made from the simple water extraction of Persian Damask Rose blossom.  It reminds Axel of his favourite rose – Rose de Rescht – and its heavenly perfume.

Victoria, of Bois de Jasmin blog, in her post 10 ways to use rose water, suggests indulging in the ultimate of luxury with rose water scented bed sheets.  As much as we love that idea, here we’re going to stick to the foodie benefits of rose water.  We recommend trying it in all sorts of sweet dishes, from custards and creams to fruit salads.  Why not be adventurous too and try it splashed onto savoury salads or a dash in your drink?  Here are 5 recipes you might not have tried…

1. SELF SUFFICIENT CAFE’S ROSE WATER SPARKLE

sparkler1 - self sufficient cafeEarlier this year we sent Jasmine some samples to try out, one of which was our fragrant rose water.  We love this Rose Water Sparkle recipe – lovely and refreshing for the summer.

Ingredients – Serves 1 to 2 people
1 Orange, freshly squeezed
1 Tsp Rose water
½ Tsp Agave nectar
200ml Sparkling water

Method
Mix the first three ingredients together then slowly pour in the sparkling water. Give the sparkler a little stir before pouring into glasses. Enjoy!

2. ROSE WATER SHORTBREAD

A tasty tea-time treat, these crumbly shortbreads, use dried rose petals as well as rose water.  Ideal with a cup of Steenbergs Rose and Bergamot Tea for the full rose experience!

Rosewater Shortbread resized

INGREDIENTS

250g butter

110g caster sugar

360g organic plain flour

1 tsp Steenbergs organic Rosewater

1-2 tsp Steenbergs Rose petals 

Steenbergs organic Fairtrade Rose Sugar for sprinkling

METHOD

Heat the oven to 190oC/375F/Gas 5

In a bowl, cream together the butter and sugar until light in colour

Turn out on to a work surface, and roll until 1.5 cm thick.

Cut into fingers or different shapes, chill in the fridge for 30 mins.

Bake for 10- 12 minutes until golden brown.

Transfer to wire cooling rack and sprinkle with rose sugar.

3. WARM PERSIAN SWEET POTATO & SPINACH SALAD

Steenbergs Sweet Potato & Spinach salad with Rose WaterCreated to go sit alongside a delicious Orange, carrot & pine nut salad with orange blossom and our tasty Dukkah-encrusted lamb cutlets for a Persian feast, this salad would make a moreish lunch on its own.

Ingredients:

1 large sweet potato sliced into rings

2 tins of cannellini beans drained

1 red chilli, de seeded and chopped finely (or use crushed chilli – but sparingly)

1 red pepper finely sliced

1 red onion finely sliced

10/12 mixed cherry tomatoes

1 bag of washed baby spinach

100g baby rocket leaves

salad cress to garnish

200g feta cheese crumbed into small chunks

Steenbergs black pepper to taste

Dressing: 2- 3 tspn Steenbergs Organic Rose water

75 ml organic extra virgin olive oil

2 tspn organic runny honey

Pinch Steenbergs organic perfect salt 

Method
Fry the sweet potato rings gently in a little oil and Steenbergs perfect salt until soft, set aside and keep warm.
Mix the Steenbergs Organic Rose water with the honey and perfect salt and whisk in the olive oil slowly.
Mix salad ingredients together and dress with the Rose water dressing
Serve immediately.

4. DOUBLE CHOCOLATE CAKE WITH ROSE WATER CREAM

Double chocolate cake & vanilla rose creamA wonderful indulgent tea-time cake or dessert, filled with rose water laced cream and sprinkled with rose petals and chocolate shavings.  Definitely in the ‘naughty but very nice’ category!

 Cake Ingredients

225g plain flour
300g caster sugar
50g Steenbergs Fairtrade organic Rose sugar
85g Steenbergs Fairtrade organic Cocoa powder
1½ tsp Steenbergs baking powder
1½ tsp Steenbergs bicarbonate of soda
2 free-range eggs
250ml milk
125ml vegetable oil
1/2 tsp Steenbergs Fairtrade organic vanilla paste
250ml/9fl oz boiling water

Icing Ingredients
200g plain fair trade chocolate
400ml double cream
1/2 tsp Steenbergs organic vanilla paste
3 tsp icing sugar
½ cap of Steenbergs organic Rose water

To decorate
Steenbergs Rose petals
Steenbergs Fairtrade organic chocolate drops
Steenbergs Cocoa nibs
Fairtrade white chocolate

Method

Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.

For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined. Add the boiling water to the mixture, a little at a time, until smooth.

Divide the cake batter between the sandwich tins and bake for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.  Remove the cakes from the oven and stand for 30 mins, before transferring to a wire rack for 10 mins before attempting to ice them.

For the chocolate icing, melt the chocolate and 200mls of cream together in a saucepan over a low heat. Take the pan off the heat and stir vigorously until smooth, allow to cool.  With the remaining 200ml of double cream, add another 1/2 tsp Steenbergs vanilla paste, a pinch of rose petals and a small dash of Steenbergs Rose water and whisk until soft peaks appear.

5. GEORGE’S FAVOURITE CUP CAKES

jpgBring a summer, garden flavour to your cup cakes and enjoy decorating with rose petals or indulge in the chocolate and rainbow strands cake toppings!

Ingredients

6 oz self-raising flour, sieved

6 oz fairtrade granulated sugar

6 oz soft marg

3 eggs

1 tspn Steenbergs baking powder

1 tspn Steenbergs vanilla extract (optional)

cake cases

For the icing

3 oz butter or marg, softened

6 oz icing sugar (sieved)

1 tbs milk

1 tbsn Steenbergs rose water

Method

Preheat oven to 180oC. Line 12 muffin or Yorkshire Pudding tins with cake cases.

Mix butter, sugar, flour, baking powder and eggs in a food processor for 2 -3 minutes.

Add the vanilla extract and mix.

Divide the mixture between the cake cases. Bake for 20 minutes or until evely golden and springy to the touch of a finger.

Leave for 5 minutes then move to a wire rack to cool.

To make the icing, mix the butter and icing sugar together with the rose water and milk. Add icing sugar to obtain the desired consistency – for spreading or piping.

When the cup cakes are cook, add the icing and then whatever decoration takes your fancy!

Spice Taster Panel – Ras Al Hanut and Organic Harissa with Rose

Friday, June 13th, 2014

  SPICE – SEASON – SAVOUR

Welcome back to our taster panel, where this time our resident testers have been spicing it up with Ras al Hanut and organic Harissa with Rose.   We’ve had a great response and thought we’d share some of their thoughts and ideas with you.  Some of the tips were so good that we’re adding them on to the product pages!

Steenbergs Ras al Hanut

Steenbergs Ras Al Hanut spice blend

Many of you found this wonderful blend of over 20 different spices well rounded, warm, fragrant and spicy but not too hot. ‘Even the kids like it’, said one taster.  You all found it an incredibly versatile blend, using it in everything from scrambled eggs to fish and in a lot of lamb dishes, such as koftas & rack of lamb. With its heady range of spices, it made you think of holidays in the sun, somewhere warm and exotic.  Keith Lemon was mentioned as an ideal dinner guest (!) but the majority of you wanted to share an alfresco meal with your friends and family.  A little Bedouin music was in order for one taster, with an eclectic range from reggae to latin for the rest of you.  Definitely a blend to be enjoyed together.

Steenbergs Ras Al Hanut spice blend, created in rural North Yorkshire and tested by the Steenbergs taster panel.

Steenbergs Ras Al Hanut spice blend, created in rural North Yorkshire and tested by the Steenbergs taster panel.

Key Phrases for Ras al Hanut: ‘wonderful smell – casting me back to ethnic spice markets in foreign parts’; ‘light & fragrant without being overpowering or aggressively punchy’; ‘fantastic, had a lovely warmth without being too spicy’; ‘perky, interesting, not too hot,  very tasty, brilliant with lamb’.

Top Cooking Tips: moroccan chicken stew; vegetable stew; on scrambled eggs; stew; rub on chicken; rub on steak & lamb; Moroccan tagine; roasted veg; eggs; fish; chicken; chicken curry; lamb spice rub on rack of lamb; spice rub on chicken wings; with lamb; on hummous; roasted veg; lamb koftas with ras al hanut with spritz of lemon; Moroccan veg stew; pork steak with garlic; Couscous balls – mixed with olive oil then stirred into couscous, then formed couscous into a ball before eating;

Steenbergs organic Harissa with Rose

Steenbergs organic harissa with rose spice blend, blended in Yorkshire.

Another blend with North African origins, this was very different in character and also divided opinion with the addition of rose.  Most of you enjoyed it, one was pleasantly surprised after initial suspicion, one couldn’t taste the rose and one was definitely not convinced! However you did all give it a really good try in a fantastic range of recipes: from roasted chickpeas to Muhammara dip, and from butternut and harissa hummus to puy lentil dressing.  You also used it in tagines, as a rub and in a yoghurt dip showing the huge variety of meals that can benefit from this blend.  Again it whisked you all far away to a warm night in Morocco with friends, or maybe by yourself but you had everything from Algerian Rai to Reggae to entertain you!

 

Steenbegs organic Harissa with Rose comments from the Taster panel

 

Key phrases for Harissa with Rose: ‘Lovely, one of the nicest harissa’s I’ve had’;nice, warm, spicy hot with flavour’; ‘warm with hints of garlic & onion’; ‘there is an initial chilli flavour which mellows into a lovely fragrant flavour and leaves the palate with a warmth that hums on afterwards’.

Top Cooking Tips: roasted chickpeas; veg stew; grilled fish; stock for couscous; Shakshuka; marinade for lamb/steak; dressing for bulgur wheat & chickpea salad; spicy pork;in Muhammara dip – nicely set off the vinegar/sharp notes; Butternut & harissa hummous; harissa and sweet potato wedges; spicing for N African stews, mixed with olive oil for marinade for fish, chicken, meat and kebabs; puy lentil salad dressing; tagine; griddled veg; patatas bravas; pork steak and couscous

We always love to hear from our customers, what amazing creations you make in the kitchen with our spices and what you like (and don’t like), comment underneath about how you find these spice blends or alternatively email us direct, instagram, facebook or tweet your creations to us. Happy Cooking

  SPICE – SEASON – SAVOUR

For the full range of Steenbergs arabic spice blends, click here, all of these are created and blended at Steenbergs in rural North Yorkshire.

Cooking With A Wonderbag

Tuesday, June 5th, 2012

Sophie came across the Wonderbag on the radio and then The Guardian, so one arrived several weeks thereafter.  Basically, a Wonderbag is a modern and green take on the slow cooker and that you find in books as far back as Mrs Beeton’s and even like the traditional way of cooking in a hole in the ground.  It is a highly insulated textile bag that comes in very homely patterns and is filled with insulating balls that you wrap around your boiled pot of food.  The key is to get them really hot and to have a pot that fits the amount of food you are making, rather than one with loads of space.  We have found it a great way of preparing a healthy, wholesome stew in the morning for eating when we get back with the kids after school later in the day; much better than whacking on the microwave for a “ping meal”.  Overall, it is a great and retro way of creating change in the world that works especially well with foods that do best with a slow cooking, for example pork ribs, casseroles and mince.

Wonderbags are so ethical in that for everyone you buy in the UK, one will be given for free to a family in South Africa.  They are so green that they are said to save 30% on fuel bills for those using them in South Africa and we can save here in the UK as well.  They have been hugely successful in South Africa and now are in over 150,000 homes (saving 50,000 tonnes of carbon dioxide) and Unilever is looking to distribute 5 million to people in poverty around the world.

In overview, the way to cook is summed up in the little booklet that comes with the bag:

“Just heat up your pot of food on the stove, kick-starting the cooking process, then place inside the Wonderbag.  Wonderbag’s incredible insulating properties allow food that has been brought to the boil to finish cooking while in the bag without the use of additional energy.”

Pork ribs in sweet sauce

Sweet Pork Ribs cooked in a Wonderbag

Sweet Pork Ribs cooked in a Wonderbag



Ingredients

2 racks of pork ribs
2tbsp vegetable oil
3 cloves garlic, smashed and chopped finely
2tsp cornflour
400ml / 14 fl oz apple juice
2tbsp cider vinegar
2tbsp dark soy sauce
4tbsp dark brown sugar
2tbsp honey
1cm / ½ inch fresh ginger, grated

Prepare the pork ribs:  remove the thin skin on the underside by pulling this off with your hands (for more on this visit Youtube); then chop the ribs into thirds.  In a heavy bottomed frying pan, add the vegetable oil and heat until hot.  Add the pork ribs and fry until browned.  Set aside.

Fry the garlic and ginger in the vegetable oil, then remove then add all the other ingredients, except the ribs and cornflour, and stir together.  Put the cornflour into a small dish or ramekin, add a small amount of the sweet sauce and stir with a teaspoon until thoroughly mixed and without any lumps; add some more of the sauce and stir until you get a thickish paste, then add this to the sweet sauce and stir in.  Now add the ribs.

Put the top on to your casserole dish and bring to the boil.  Simmer with the lid on for 15-20 minutes, then place into the Wonderbag, close up and leave for 6 or more hours – the longer the better.  If you need to reheat it before stirring, simply place bag on the hob and heat to boiling, then serve.

Serve with plain boiled rice and some stir fried vegetables.

Slow cooked mince

Mince Cooked In Wonderbag

Mince Cooked In Wonderbag

Ingredients

1 medium onion, finely chopped
2 carrots, chopped into thin slices
500g / 1lb beef mince
2tbsp olive oil
1 glass of red wine
1 x 400g / 14 oz tin of chopped tomatoes
250ml / 8 fl oz water
1 bay leaf
Salt and pepper to taste

Add the olive oil to the casserole pot.  When hot, add the chopped onions and lightly fry for 5 minutes.  Add the carrots and fry for another 2 minutes.

Next add the beef mince and cook until browned all over.

Add the red wine, stir in and let it be simmered off.

Add the chopped tomatoes, water, bay leaf and season.  Bring to the boil and simmer for 10 minutes until the sauce has reduced to your satisfaction.  Put the lid on and simmer for a few minutes to get the lid heated through, then place into the Wonderbag and leave for 2 to 8 hours.  Reheat if necessary on the hob before serving to get it piping hot.

Serve with rice or pasta, or some mashed potato.

Simple rice pudding

Ingredients

100g / 4oz pudding rice
50g / 2oz  caster sugar
500ml / 17 fl oz whole milk
10g / ½ tbsp unsalted butter
1tsp vanilla extract

Firstly, wash the rice in water.

Add the milk to the casserole pot and bring to the boil with the casserole lid on.  When it starts to boil, add the butter, caster sugar and vanilla extract and stir until the butter and sugar have melded in.

Add the pudding, bring to the boil and simmer for 5 minutes with the lid on.

Place into the Wonderbag, close it up and leave for 2 hours.  When finished, grate a little nutmeg over the top, grill for a few minutes to brown off the top, then serve.