Posts Tagged ‘vegetarian recipe’

Mint Choc Cupcakes

Tuesday, November 15th, 2011

Weren’t we all brought up on the luxury of After Eights or Elizabeth Shaw Mint Crisps or Matchmakers, those quintessentially 1970s pieces of sophistication?  Or was it just me?  So using our new mintier Organic Peppermint Extract, I decided to create these Mint Choc Cupcakes that bring together the luxury of chocolate cupcakes with a 1970s feel of mintiness coming from the peppermint flavours in the cake, chocolate topping and then sprinkled Matchmakers over the top.

Simple, delicious and so retro.

Mint Choc Cupcakes By Axel Steenberg

Mint Choc Cupcakes By Axel Steenberg

Mint Choc Cupcakes

80g / 2¾oz organic butter (at room temperature)
175g / 1 cup / 6oz Fairtrade caster sugar
1 large free range egg (at room temperature)
170g / 1 cup / 6oz organic self raising flour
1tbsp Fairtrade organic cocoa powder
100ml / ⅓ cup full fat milk
1tsp Steenbergs organic peppermint extract
150g / 5¼oz Fairtrade milk chocolate
50ml / ¼ cup double cream
¼tsp Steenbergs organic peppermint extract
Some Matchmakers or other crispy mint chocolate

1.  Preheat the oven to 160C / 320F.  Line a cupcake pan with 12 cupcake papers.

2.  Using an electric hand whisk cream together the butter and caster sugar until light.  Add the large egg and mix well.

3.  Add the self raising flour and cocoa in two halves and mix in thoroughly.  Add the milk and Steenbergs Organic Peppermint Extract until well mixed in.

4.  Divide the batter evenly between the cupcake papers.  Bake for 15 – 20 minutes until firm to touch.  Allow to cool for a couple of minutes then cool on a wire rack.  They must be totally cool before putting on the topping.

5.  Over a pan of boiling water, melt the milk chocolate in a heatproof bowl.  Allow to cool a little, then thoroughly mix in the cream, the Steenbergs organic peppermint extract and allow to cool and thicken.

6.  Spread the chocolate frosting neatly over the cupcakes, then decorate with broken Matchmakers or other peppermint crisp.

Chocolate Ambassador

Friday, November 4th, 2011

At my father’s 75th birthday bash at the weekend, our children could not get enough of the Prinz Regenten Torte nor the Chocolate Ambassador.  Chocolate Ambassador turned out to be a rich chocolate mousse with raisins and biscuit within it.  As we were to have some friends around, I though I would have a go at mimicking it, but with a couple of tweaks that Jay thought about at the weekend – adding crunched up Crunchies or Maltesers.

Chocolate Ambassador

Chocolate Ambassador

North Yorkshire Chocolate Ambassador

255g/ 9oz dark chocolate
120g / ½ pint / ¼ cup full milk
1 pinch of Fairtrade cinnamon powder
2 large egg yolks
50g / 1¾ oz Crunchie, crunched up (or cinder or honeycomb toffee pieces)
6 large egg whites
65g/ 2oz / 3tbsp caster sugar
50g / 1¾ oz Maltesers, crunched up (or malted honeycomb pieces)

Break up the dark chocolate into smallish pieces and place into a small heatproof bowl, then melt these dark chocolate pieces over boiling water.  When melted, set aside to cool.

Put the milk and cinnamon powder into a small milk pan and heat until bubbles start to form at the edges.  Take off the heat and add to the melted dark chocolate, mixing in with a rubber spatula.

Make sure that the chocolate mixture is warm rather than hot, then add the egg yolks, stirring with the rubber spatula until just mixed in.  Mix in the crunched Crunchie pieces.

Place the egg whites in a separate mixing bowl, then with a hand held electric whisk mix up until the egg whites form stiff peaks.  Then slowly add the caster sugar and mix until all the caster sugar is mixed in.  The egg whites should still form stiff peaks and have a glossy finish.

Add half the egg whites to the milk-chocolate and fold in.  When just folded in, add the remaining egg whites and fold in gently until just mixed in.

Place in the fridge for at least an hour to let the mousse set.

Just before serving, crunch up the Maltesers and sprinkle evenly over the top.

I Needed A Fix Of Vegetable Curries

Sunday, September 25th, 2011
A Glut Of Vegetables From Riverford Farm

A Glut Of Vegetables From Riverford Farm

I’ve been remarkably uninspired recently, cooking for fuel and nothing special.  However, this weekend saw a bit of space in the hurried ferrying around of kids, allowing some time to think rather than simply cook to feed the gannets – usually, a rushed matter of speed and practical cooking.  It coincided with a glut of vegetables courtesy of Riverfood Organic from our weekly box scheme.  I fancied vegetarian food and something spicy.

The first thing I came up with was a Tofu & Tomato Curry and then secondly a Keralan Style Vegetable Curry.   These were eaten with a classic dhal and saffron rice.  All were packed full of a broad range of classic Indian spices – earthy flavours from coriander, cumin and turmeric, then rich sweetness via the cardamom and cloves.  In the Keralan Curry I used a bit of asafoetida to give the curry a curious onion-like spiciness.  Then in the Tofu & Tomato Curry, I added some extra texture through black mustard and black onion seeds (often called nigella or black seed) and some fruitiness through lemon and orange juice.

Starting with the Tofu & Tomato Curry, I started with the curry spiced tomato sauce, while preparing the tofu.  Then made the Keralan Style Vegetable Curry while preparing the dhal.  These recipes are given below.

Tofu & Tomato Curry

Tofu And Tomato Curry

Tofu And Tomato Curry

250g / 9oz Tofu (when wet)
1tbsp Sunflower oil
80g / 2¾oz Onion, finely chopped
2 Garlic cloves, finely chopped
400g / 14oz Tinned tomatoes
2tsp Turmeric
2tsp Coriander seed powder
1tsp Cumin powder
¼tsp Chilli powder (optional or more if you can take the heat)
1tsp Black onion seeds
1tsp Black mustard seeds
Juice of ½ lemon
Juice of ½ orange
1tsp Garam masala
1tbsp Chopped fresh coriander leaves

Prepare the tofu by putting the tofu in a bowl, then place a plate on top of it together with some weights.  This will squeeze most of the water out of the tofu, giving a better texture to the tofu.  As the tofu dries out, pour off the water.  When dried through, chop the tofu into chunky 5cm pieces.

Heat the sunflower oil in a heavy based pot.  When heated up, put the onion and garlic into the pan and cook until translucent.  This will take around 4 – 5 minutes.  As they turn clearer, add the ground spices and stir into the onion-garlic mix.  Cook for around 1 minutes, then add the tinned tomatoes.  Cook the tomato mixture for 5 minutes.  At this stage, your need to blitz the tomato sauce either using a hand held blender or transferring the sauce to a food blender and whizzing it up.  When smooth, transfer the sauce back to the pot.

At this stage, add the black onion seeds, black mustard seeds and fruit juices to the sauce and cook for 2 minutes.   Add the tofu chunks and simmer for 10 minutes.  Around 2 minutes before the end, add the garam masala and the chopped coriander leaves.

Keralan Style Vegetable Curry

Keralan Vegetable Curry

Keralan Vegetable Curry

2tbsp Sunflower oil
½ Onion, chopped finely
125g / 4½oz Cauliflower florets
125g / 4½oz Green beans (I used a mix of fine and chunkier beans)
125g / 4½oz Carrots
250g / 9oz Potatoes
1tsp Coriander powder
1tsp Turmeric
400ml / 14 fl oz / 1¾ cups Coconut milk
Juice of ½ lemon
2tbsp Chopped freshly cut coriander leaves
Sauce:
3 Tomatoes, chopped roughly
2 Cloves of garlic, chopped roughly
1tsp Cardamom powder
½tsp Cloves powder
1tsp Turmeric
1tsp Coriander powder
¼tsp Chilli powder (optional or more if you can take the heat)
¼tsp Asafoetida (optional)
1tsp Garam masala
Pinch of sea salt
2tbsp water

Prepare the vegetables as follows: break small florets from the main head of the cauliflower; chop the green beans to about 3cm long pieces; chop the carrots to 3cm chunks; cut the potatoes into 5cm chunks and keep fresh under some cold water in a bowl.

Start by preparing the sauce.  Put the tomatoes, garlic, spices and the water into a food blender or bowl, then using a hand blender or the Magimix, blitz it all up to a smooth sauce.  Set aside for a bit.

Add the sunflower oil to a heavy bottomed casserole pot.  When hot turn down the heat, add the onion and cook gently for 3 – 4 minutes until translucent.  Add the spices and stir into the onion, then put in the carrot pieces and the tomato sauce.  Put the top onto the pot and cook at a gentle simmer for 2 – 3 minutes, then add the potato chunks.  Cook for a further 5 minutes.

Add the green beans and cauliflower and stir in.  Pour in the coconut milk and heat the curry to a boil, then put on the lid and simmer for 20 – 25 minutes until all the vegetables are soft.  About 2 minutes from the end, add the lemon juice and chopped coriander leaves, stirring in.

South Indian Vegetable Curry

South Indian Vegetable Curry

Recipe For Vegan Tofu And Coconut Curry

Saturday, June 4th, 2011

Continuing with our vegetarian fest after a successful week during National Vegetarian Week, I was craving a spicy curry that the kids would enjoy but would also be vegetarian – they are beginning to want some meat, but are just about hanging in there.  I came up with this quick and simple recipe for Tofu & Coconut Milk Curry, which we ate with plain boiled rice and red lentil dhal, plus poppadoms.  It is versatile so you can change the tofu for other vegetarian ingredients like Quorn or, if you are a pescatarian, white fish like cod or coley.

Axel’s Vegan Tofu & Coconut Curry

1 medium onion, chopped finely
3 garlic cloves, chopped finely
1cm / ½ inch cube of fresh ginger, grated finely
1 mild green chilli, sliced lengthways (optional)
2 tbsp organic sunflower oil
1tsp organic  vegetable curry powder, or other mild/medium curry powder
¼tsp organic Fairtrade turmeric powder
10 curry leaves, or bay leaf
400ml coconut milk
4 cherry tomatoes, chopped in half
1tbsp organic white wine vinegar (or cider vinegar)
1tbsp organic lemon juice
1tsp organic garam masala
1tbsp organic sunflower oil
300g tofu, drained then chopped into 1cm / ½ inch cubes
1tbsp chopped fresh coriander leaves

Firstly, we prepare the tofu, by draining it, then placing it between two plates or wooden boards with a weight placed on top to remove the excess water.  This is worth doing as it removes extra water and gives a firmer texture for later.  After 1 hour, pour off excess water and chop into 1cm (½ inch) cubes.

Chop The Tofu Into 1cm Cubes

Chop The Tofu Into 1cm Cubes

Next, we make the coconut milk curry sauce.  Heat the sunflower oil in a heavy bottomed pan.  Add the onion, garlic and grated ginger and sauté on a low heat until translucent – this should take about 5 minutes, but make sure they do not crisp and brown at the edges.

Add the green chilli (if you are after some extra heat, but this is not necessary), curry powder, turmeric and curry leaves and stir in.  Fry gently for 1 minute.  Add the coconut milk and stir in.  Bring to the boil, then turn down to a gentle simmer.  Add the chopped tomatoes and simmer for 5 minutes.

Add the vinegar, lemon juice and garam masala, stir and simmer for another 1-2 minutes. then take off the heat.

Add the sunflower oil to a wok, or frying pan.  Heat until really hot, then add the tofu pieces and turn down the heat.  Fry until golden brown, turning over as they fry to make sure all edges get a nice crispy texture.

Stir Fry The Tofu Cubes

Stir Fry The Tofu Cubes

Until The Tofu Is A Golden Brown Colour

Until The Tofu Is A Golden Brown Colour

Add to the curry sauce and reheat to a boil.  Simmer for 5 minutes until thoroughly cooked through.  Add the chopped coriander leaves about 1 minute before the end.  Serve with plain boiled rice and dhal.

Vegan Tofu And Coconut Milk Curry

Vegan Tofu And Coconut Milk Curry

Recipe For Axel’s Vegan Mung Bean And Tofu Soup

Sunday, May 29th, 2011

This week is National Vegetarian Week and we have been enjoying new and wonderful vegetarian recipes including Sally’s new recipes for Moroccan Vegetable Stew and Vegetable Fajitas that we have added to the main Steenbergs website. 

Vegetable Curry Powder

Vegetable Curry Powder

Meanwhile, I have developed an organic vegan mung bean soup.  It is really versatile as you can reduce the water used and make it into a dhal with a thicker consistency, then eat with boiled rice for a healthy and balanced vegan main course.  The inspiration for this has morphed significantly from a recipe in an old Madhur Jaffrey cookbook that I find lurking on our bookshelves, Far Eastern Cookery, and hails from the Philippines, Mongo Guisado.  The original is a seafood soup using meat stock, but this version adds some extra flavours and uses tofu and vegetable stock.

Axel’s Mung Bean & Tofu Soup

185g / 6½oz organic mung beans
900ml /1½pts organic vegetable bouillon
3tbsp organic sunflower oil
1 medium onion, finely chopped
1 large garlic clove, finely chopped
1tsp freshly grated ginger
115g / 4oz tofu
Freshly ground organic black pepper, to taste
½ tsp Steenbergs organic vegetable curry powder

Soak The Mung Beans In Water Overnight

Soak The Mung Beans In Water Overnight

Begin by placing the dry mung beans in a bowl, then check through them picking out any that look black or off.  Cover them in water with 2cm (1 inch) of excess water and leave overnight, or do in the morning for the evening.  When ready, place the soaked mung beans in a colander or sieve, drain then run fresh water over them to wash off any dirt.

Put the mung beans in a pan and cover with water some 2cm (1 inch) in excess and bring the water to the boil.  Boil at a roiling boil for about 2 minutes, then take off the heat, skim off any scum then cover with a lid and leave to soak for 1 hour.  Drain and wash with running water as before.

Return to the pan, then cover with the vegetable stock, either homemade or you can use purchased vegetable bouillon powder adding about 1 tablespoon to the 900 ml (1½pts) of freshly drawn water.   Bring to the boil, cover with lid and simmer for 1 – 1½ hours until tender.  Blend with a hand blender or in a food processor until coarsely blended – you can blend it really smooth if you wish, but I prefer a coarser texture.  Return to a low heat or put into a warmed oven at 90C/200F.

Using A Handblender Mush Up The Mung Beans

Using A Handblender Mush Up The Mung Beans

Heat a wok then add the organic sunflower oil until it starts just to smoke when you should turn down the heat.  Add the chopped onions, garlic and ginger and stir fry until translucent.  Add the vegetable curry powder and stir into the mix.

Add the tofu pieces and stir fry for 3 minutes until cooked through.  Season with some freshly ground black pepper, but do not add salt as there is already plenty in the vegetable stock.

Stir Fry The Onions, Garlic, Ginger And Tofu

Stir Fry The Onions, Garlic, Ginger And Tofu

Mix the tofu stir fry into the mung bean dhal and serve. 

Mung Bean & Tofu Soup

Mung Bean & Tofu Soup

We like to eat ours either relatively runny as a soup with bread or thicker as a main course with boiled rice.  To make the thicker consistency, either boil the mung beans for longer to reduce the liquid content or start with 800ml/1¼ pints of stock, but watch over the mung beans to ensure they do not dry through before they get mushy; if they do get dry, top up with a little extra water.

Two Simple Chocolate Traybakes Made For Village Royal Wedding Tea Party

Saturday, April 30th, 2011
Raise A Glass For The Royal Toast

Raise A Glass For The Royal Toast

Like much of the country, and the world, we spent yesterday using the excuse of the Royal Wedding for a village party on the green and a day off the daily grind.  The weather behaved, raining during the wedding ceremony forcing my son and I from the garden to watch the pageantry, look at the dresses and see the kiss, then glorious sunshine for games and tea on the green in the afternoon.  Much fun was had by all ages and the familiar discourse of conservative, village life in rural North Yorkshire was reaffirmed, so that we can now spend the intervening time diluting this partiotism down again with more liberal & progressive ideas until our next celebration of Englishness or Britishness or Northerness comes along sometime in the very near future.

But the question was what to make for the tea party.  Everyone else had been making masses of sandwiches, sausage rolls and cupcakes; in fact, the tea tables groaned with far too much food.  We were told not to make a cucumber or egg mayo sandwich, which was fine by me, and asked to make some biscuits or such like.  As it was for the Royal Wedding, I recalled that Prince William had requested a tray bake for his stag party, being one of his favourites, so there was the hook – a simple chocolate traybake.

Sack Race On Green

Sack Race On Green

Chase The Yellow Chicken

Chase The Yellow Chicken

I trawled the web for ideas to find whether anyone had leaked the secret recipe but no such luck, but I found a few thoughts and from those have created my own ersatz Royal biscuity, chocolatey “no cook” tray bakes.  They were very good and went down a treat.

Rich Tea Tray Bake

Rich Tea Tray Bake

Crunchie Chocolate Traybake

60g / 2 oz plain chocolate
60g / 2 oz milk chocolate
100g / 3½ oz / 1 stick unsalted butter
2tbsp golden syrup
200g / 7oz digestive biscuits
100g / 3½ oz sultanas
100g / 3½ oz Crunchie bars (honeycomb, cinder or sponge toffee)

Topping

100g / 3½ oz dark chocolate
100g / 3½ oz Crunchie bars (honeycomb, cinder or sponge toffee)

1.  Lightly grease a 17cm x 26cm (7 inch x 10 inch) baking tray and line the base with baking paper.  Set aside.

2.  Firstly, crush the digestive biscuits and cinder toffee.  Put the digestives into a clear freezer bag and tie the end without much air in it.  Then with the end of a rolling pin smash the digestives into small pieces.  Do the same for the cinder toffee, but I like these in larger chunks for the texture; you can either do these in two batches or as one and then halve the amount – your proportions do not need to be precise, so don’t get hung up on the details.  Mix the Crunchie bar with the sultanas.

Crunched Up Cinder Toffee And Sultanas

Crunched Up Cinder Toffee And Sultanas

3.  Secondly, place the plain and dark chocolate for the base in a heatproof or metal bowl over a saucepan of simmering water.  Add the golden syrup and butter.  Melt these all together, stirring occassionally with a metal spoon.

Chocolate, butter and golden syrup

Chocolate, butter and golden syrup

4.  When melted, add the digestive biscuits, sultanas and honeycomb and mix all thoroughly together.  Make sure that everything has been coated with the chocolate mix.

5.  Spoon the mixture into the tray and put into fridge to set  while you prepare the topping.

6.  For the topping, melt the dark chocolate, then mix in the remaining crushed up Crunchie bars.  Take the tray out of the fridge and cover the base evenly with the chocolate topping.

7.  Leave in the fridge for about 1 hour to fully set, then turn out onto a chopping board.  With a sharp knife, cut into small rectangles of about  1½ cm x 2cm (½ inch x 1 inch).

Crunchie Chocolate Traybake

Crunchie Chocolate Traybake

Rich Tea Chocolate Traybake

225g / 8 oz rich tea biscuits
50g / 1¾ oz / 3 tablespoons unsalted butter
125g / 4½ oz golden caster sugar
1 free range egg, lightly beaten
100g / 3½ oz dark chocolate

Topping

125g / 4½ oz dark chocolate
75g / 4½ oz milk chocolate
50g / 1¾ oz white chocolate

1.  Lightly grease a small round cake tin (15cm, 6 inch in diameter), with a removable base.  Place a circle of baking parchment in the base.  Set aside.

2.  Crunch up the rich tea biscuits into small pieces, leaving some that are larger at about 1cm / ½ inch.  Cream the butter and caster sugar together, then add the egg and whisk again.

Crushed Rich Tea Biscuits

Crushed Rich Tea Biscuits

3.  Break the dark chocolate into pieces and place in a heatproof bowl and melt over simmering water.  When melted, add the sugar-butter-egg mix to the chocolate and stir in until melted and thickened to a light custard texture, which will take a couple of minutes.

4.  Stir up the broken biscuit pieces until throughly coated.  Transfer the chocolatey biscuit mix into the cake tin, making sure that the pieces are squashed right into all the gaps to make a firm, continuous base.  Put into the fridge for about 1 hour until thoroughly set.

Take The Crunchy Chocolate Base From The Fridge

Take The Crunchy Chocolate Base From The Fridge

5.  Remove the base from the fridge and leave at room temperature while you do prepare the dark chocolate.  Break the dark chocolate into pieces and place in a heatproof bowl and melt over simmering water.  While it is melting, gently slide the prepared biscuit base out of the cake tin.  Spread the melted chocolate over the base. smoothing until nice and even.  Put into the fridge for about ½ an hour.

6.  For the final flourish, melt the white chocolate and then drizzle over the top of the dark chocolate.  Place it all back into the fridge again for 2 hours to set fully. With a sharp knife, cut into small shapes of about  1½ cm x 2cm (½ inch x 1 inch); I know that it it is a circle so it doesn’t quite work but that gives the cook loads of scraps to test for deliciousness.

Drizzle White Chocolate Over Base

Drizzle White Chocolate Over Base

Cut The Cake Into Small Pieces

Cut The Cake Into Small Pieces

Bake A Coffee Cake To Put A Spring Back Into Your Step

Saturday, April 16th, 2011

I am going through one of those slow patches with an enthusiasm level akin to the doldrums, full of periods of calm, then storms, but all interspersed with light winds.  Nothing much seems to be working, with nowt falling into place.  It is as if your legs are moving but you are not actually getting anywhere or doing much of any consequence.

But the sun has come out and spring is here, so I have managed to take a few photos of spring and been for a few walks along the Ure with my daughter, chatting about this and that, while watching the white flowers bloom on blackthorn bushes, promising of sloes in the autumn.  And the rabbits hopping around undisturbed by the oak tree in the pasture.

Springtime = Coffee Cake

Springtime = Coffee Cake

While Pam Corbin has managed to keep me from mischief as I continue to play with recipes from her delightful book, “Cakes“.  I had a good go with her Wholemeal Orange Cake with Earl Grey Icing, which has a delicate orange citrus flavour, and made an amended version of her Coffee and Walnut Cake, morphing into a coffee cake for Sophie’s birthday (21 again) as I am not the greatest fan of walnuts, finding them bitter with a yucky aftertaste.

So here’s my Coffee Cake, based on Pam’s Coffee & Walnut Cake:

For the cake:

200g/ 7 oz organic plain flour
1½ tsp baking powder
200g / 7 oz unsalted butter, cut into small cubes and left to soften
200g / 7 oz golden caster sugar
3 large eggs
2tsp coffee extract or 1tbsp instant coffee dissolved in 1tbsp boiling water or 50ml Camp coffee  essence
25ml / 1¾ tbsp milk

For the filling:

60g /2 oz unsalted butter, cut into small cubes and softened
125g /4¼ oz icing sugar, sieved
1tsp coffee extract, or 2tsp instant coffee in 2tsp boiling water or 10ml Camp coffee essence

For the icing:
200g / 7 oz icing sugar, sieved
1tbsp strong fresh coffee

Preheat the oven to 220C/350F.  Prepare two 20cm/ 8 inch round sandwich tins by lightly greasing them both, then lining the bases with baking paper.

Sieve The Flour

Sieve The Flour

Sieve the plain flour and baking powder and set aside.

Put the butter into a large mixing bowl, then with an electric hand whisk beat to a cream, then add the sugar and beat until light and creamy.  Add the eggs, then 2tbsp of flour and beat together.  Add the coffee essence and beat until light and fluffy.

Now fold in the flour in 2 halves.  Add the milk and stir carefully to keep the consistency.

Divide the mixture between the 2 prepared cake tins, spreading out evenly with a spoon.  Bake in the preheated oven for 25-30 minutes until the tops are a light golden brown and springy to touch.  Turn out onto a wire rack to cool.

Prepare the buttercream filling by beating all the filling ingredients together until light and creamy.

Make the coffee icing, by mixing the ingredients together, adding perhaps 1-2 tbsp boiling water to get the consistency smooth, but still thick.

Put one of the cooled cakes onto a plate or cake stand.  With a sharp knife carefully slice the top off the cake to make it flat, enjoying eating this as chef’s perks.  Spread the top over with the buttercream, then sandwich the other cake over the top.  Now, spread the coffee icing over the top.

Prepare The Coffee Buttercream For The Coffee Sandwich Cakes

Prepare The Coffee Buttercream For The Coffee Sandwich Cakes

Coffee Cake

Coffee Cake

Enjoy with tea or coffee and the cake will last a week in an airtight tin.

Then you could enjoy Pam’s orange cake next…

Brownies Recipes From Cakes By Pam Corbin

Saturday, March 26th, 2011

We have just been at the International Food Exhibition 2011, IFE 2011, at Excel in London, where we have been exhibiting. 

It is one of those strange and massive events, where you can be treated to delicious, lovingly made cheese from the Wensleydale Cheese Company with their Jervaulx Blue through to the tasteless, sweaty industrial cheese of AB Technologies Alimentaire, who initiated me into the delights of chocolate flavoured cheese strings (revolting) and wasabi flavoured cheese strings (not great but strangely I think it is a possiblity, but you would need more wasabi for a kick and tastier cheese).  The other weird flavour from the show was Purbeck Ice Cream’s Horseradish and Beetroot Icecream, which was intriguing and would work well as an amuse bouche.  The Steenbergs (our) stand was quite busy, but opposite us was Higgidy Pies – now they have done massively well and are now in most of the major multiples which from a start about 7 years ago is truly immense. 

In fact, most of the businesses around us at the IFE trade show were all in Boots, Sainsburys, Tesco and Waitrose etc, so it was slightly weird being one of the few to hold out and say “No thank you” to the big multiples, and long may we be able to resist the temptation even if it means we are all the poorer for our positioning.  It is also interesting to note that inspite of the fact that customers are always telling us “Don’t got into the multiples” and so on, they were happily swarming around Higgidy Pies despite the fact that they are listed in Asda, Boots, Budgens, Ocado, Sainsburys and Waitrose.

And just round from us was Thursday Cottage, which is now part of Tiptree, but was founded by Pam Corbin.  Pam now does courses in jam making and writes books for River Cottage.  She is one of the world’s beautiful people – lovely nature, light and fresh manner and a great cook, as well as a real fan of Steenbergs ingredients.  Pam has just finished her book from River Cottage on Cakes and she has kindly mentioned Steenbergs spices on more than one occasion, for which we are so grateful.

Anyway to the book.  The aptly-called “Cakes” is number 8 in River Cottage’s series of indispensible handbooks, covering the basics of core areas like jam making, baking cakes etc.  They are hard-backed but the size of a normal paperback, so they are handy and convenient rather than big and bulky.  What’s more they make difficult topics, really easy.  There are masses of cakes – real cakes as this is full of lots of delicious-sounding flavour combinations, but they are classic British-style cakes and not the flouncy, airy and chic cakes of the superchef catwalk scene.

Chocolate Brownies

Chocolate Brownies

So I have chosen a couple of recipes to try: firstly “My chocolate brownies” in this blog, followed (perhaps) by “Wholemeal orange cake“, “Simnel cakelets“, “Cut and come again” in subsequent blogs.  But please make sure you go out and buy her books, because Pam is really lovely.

Ingredients
(Adapted from Cakes by Pam Corbin)

185g / 6½ oz plain chocolate (60-70% cocoa solids), broken into small pieces
185g / 6½ oz unsalted butter
3 large eggs
275g / 9¾ oz Fairtrade golden caster sugar
85g / 3oz plain flour
40g / 1½ oz Fairtrade cocoa powder (even Cadbury’s is Fairtrade these days)
50g / 1¾ oz white chocolate, roughly chopped (I tried out Morrisons Best for this)
50g / 1¾ oz milk chocolate, roughly chopped (I used half a bar of Cadbury’s Fairtrade Dairy Milk, then ate the rest)

Preheat the oven to 180C/350F.  Put the plain chocolate in a heatproof bowl with the unsalted butter.  Place over a barely simmering water on a low heat and leave until melted.  Stir to blend together and take off the heat.

Whisk the eggs and Fairtrade golden caster sugar together with an electric whisk or mixer until pale and quadrupled in volume, which takes 5-10 minutes.  According to Pam, this is the key bit as it increases the volume massively and makes the whole brownie more succulent.
Whisk The Eggs And Sugar To Much Bigger Volume

Whisk The Eggs And Sugar To Much Bigger Volume

Fold the chocolate mixture into the mousse-like egg mixture.  Sift the flour and cocoa powder and fold into the mixture as gently as possible.  Then fold in the chopped chocolate pieces.

Fold Chocolate Into Egg-Sugar Mix

Fold Chocolate Into Egg-Sugar Mix

Pour the mixture into the baking tin and bake for 35 minutes, or until the top has just stopped to wobble and then take out and leave to cool in the tin.  You are trying to leave the brownie partly uncooked and stop it becoming a chocolate cake.

When thoroughly cooled, turn out the brownies onto a tea-towel and then place onto a chopping board.  Cut into squares.

The brownies can be stored for 4-5 days in an airtight container, but brownies never last that long in our household and these are truly scrumptious.  The ones from the centre of the cake tin are the best as they have that delicious, moist mouthfeel.

Matcha Tea Cupcakes – Green, Healthy and Tasty Recipe

Monday, March 21st, 2011

The terrible events in Japan lay bare to us all how much we are still at the mercy of the elements, rather than completely in control of our earth.

Steenbergs Matcha Tea And Cocoa Powder

Steenbergs Matcha Tea And Cocoa Powder

So I decided to revisit my recent post on matcha tea and create these Matcha Tea Cupcakes ideal for charity events to raise money for the tsunami victims.  They are really delicious combination of matcha and cocoa, with with the cupcake tasting just of chocolate cake and the very mild seaweedy taste of the matcha in the icing complements the classic sweetness of the chocolate.  As an aside, this is great way to get some of the benefits of matcha without needing to drink a cup of slightly bitter matcha tea

Matcha Cupcakes

Matcha Cupcakes

Recipe for Matcha Tea Cupcakes

1 tsp (rounded) organic matcha tea
120ml / ½ cup milk
100g / ¾ cup plus 1 tbsp organic plain flour
1¼ tsp baking powder
2 tbsp Fairtrade cocoa powder
Pinch of sea salt
150g / 1 scant cup Fairtrade caster sugar
1 large free range egg
1 tsp Steenbergs organic Fairtrade vanilla extract
50g / 3½ tsp unsalted butter 

For the topping:

80g / 5 tbsp unsalted butter
2 tsp (level) organic matcha tea, sieved
2 tbsp fromage frais
250g / 2 cups Faitrade icing sugar

1.  Preheat the oven to 180C / 350F.

2.  Pour the milk into a milk pan, then sieve the matcha tea into the milk.  Whisk the mixture with a matcha whisk or a fork.  Then carefully heat the milk until hot to touch but not starting to simmer.  Take off the heat and set aside.

Infuse Milk With Green Matcha Tea

Infuse Milk With Green Matcha Tea

3.  Sieve the plain flour, baking powder and cocoa powder into a mixing bowl.  Add the sea salt and then tip in the caster sugar.  Mix the dry ingredients together.

Put All The Dry Ingredients Into Mixing Bowl

Put All The Dry Ingredients Into Mixing Bowl

4.  Put the egg and vanilla extract into the dry ingredients and mix up a bit with a fork.  Chop the unsalted butter into small cubes and add to the mixture.  Mix thoroughly with an electric whisk or in a blender.  When creamed together, add the matcha milk mix and throughly mix.

Mix In The Matcha Milk

Mix In The Matcha Milk

5.  Spoon the mixture into paper cupcakes until about three-quarters up.

Pour In Mixture Three Quarters Up Cupcake

Pour In Mixture Three Quarters Up Cupcake

6.  Place in oven and cook for about 25 minutes, or until spongy to the touch.  Remove from the oven and leave to cool on a wire rack.

7.  To make the matcha icing, simply mix all the ingredients together and put a dessertspoon of the matcha frosting onto each cupcake.

Mix Together The Ingredients For Matcha Frosting

Mix Together The Ingredients For Matcha Frosting

8.  Enjoy the taste straight away.

Brussels Sprouts And Chestnuts With Maple Glaze – A Recipe

Tuesday, February 22nd, 2011

I have never liked brussels sprouts, feeling they were the devil’s food rather than the fairy cabbages that friends have sought to con their children with.  I have always dreaded Christmas lunch with the obligatory brussels sprouts or as in my case sprout.  So it was with great interest that Sophie told me about a recipe for brussels sprouts that even haters seemed to like.

Brussels Sprouts With Chestnuts And Maple Syrup Glaze

Brussels Sprouts With Chestnuts And Maple Syrup Glaze

It comes from a great little cook book “The Boxing Clever Cookbook” by Jacqui Jones and Joan Wilmot, which is full of recipes to liven up the repetitive dullness that seems to creep into your veg from a box scheme over the months, especially in the depths of winter.  You know what it’s like: week after week of struggling to liven up turnip or cabbage, or even what to do with brussels sprouts. 

Brussels Sprouts Ready For Cooking

Brussels Sprouts Ready For Cooking

The recipe that we liked is brussels sprouts with chestnuts and maple syrup, which basically masks the bitter, cabbagy flavour of brussels sprouts by mixing it with the nuttiness of chestnuts and loads of butter and maple syrup.  Could I still taste the brussels sprouts? Yes, but when diluted with the other flavours, it was actually quite pleasant, so while I won’t be eating brussels sprouts on their own, this is not at all bad.

Brussels Sprouts And Chestnuts With Maple Glaze

Adapted from “The Boxing Clever Cookbook” by Jacqui Jones & Joan Wilmot

90g / 3oz / ⅓ cup cooked, peeled chestnuts, chopped into small dice
225g / ½ lb / 1 cup brussels sprouts, trimmed with outer leaves removed and X on base
3tbsp maple syrup
20g / 1oz butter
Salt and pepper to taste

1.  Boil the sprouts for about 10 minutes until they are tender.  Drain and rinse in cold water.  Set aside.  Quarter them if you want or keep whole as I did.

2.  Put the maple syrup into a pan and warm.  Add the butter and chestnuts and stir as the butter melts.  Add the sprouts and stir.  Season with salt and pepper.

Mixing Chestnuts In With Maple Syrup And Butter

Mixing Chestnuts In With Maple Syrup And Butter

3.  Enjoy.