My Emergency Banana Cream and Butterscotch Cheesecake

This is my My Emergency Banana Cream and Butterscotch Cheesecake. Necessity is, indeed, the mother of invention.

I recently bought a bunch of bananas from a discount supermarket. I ate one and several days later I decided to eat another, only to find that they had ripened to such an extreme extent that they could have worked as extras in the film The Blackness!

My wife and I both despise wasting food (if we really can't make use of something we compost it) so I decided to employ my inventive side to save the day.

I used a combination of ingredients from our pantry plus several others that I bought from Morrisons. (Morrisons is not the supermarket were I bought the bananas from, by the way.)

Ingredients:-

Ripe(!) bananas

Two tubs of Morrisons full fat cream cheese

The rest of a pot of double cream from the fridge

Packet of Butterscotch flavoured Angel Delight

A handful of Pearl Sugar (an Amazon overstock item bought from a local charity shop)

Sufficient milk to soften the mixture

Half a packet of crushed broken biscuits from the pantry

1/4 of a tub of Morrisons spreadable butter

Mix the spreadable butter with the crushed biscuits and place in a combination over in a metal or glass bowl, for 200c for about 10 to 15 minutes. Several times use a wooden spoon to make sure the base is properly mixed together.

Eventually, squash the mix down and then leave to cool.

Whilst it is cooling mash the ripe bananas and when they are fully mashed add the cream cheese, making sure it's all mixed in.

Then add the Angel Delight being careful to make sure all the powder is properly mixed in. At this stage add enough milk to make sure the mixture is not too thick.

Then mix in the Pearl Sugar. 

Place the mix into the fridge and when the base is sufficiently cooled top it with the cheesecake mixture and return this to the fridge and allow it to properly chill.

I did think about adding some Bailey's Irish Cream, or Amarula instead of the milk, but after tasting the mixture part way through I decided against this. You could add the liqueurs, though, if you wished. 

The result? A really delicious Emergency Banana Cream and Butterscotch Cheesecake!

We mentioned buying Amazon overstocks and the like in a previous post on our sister site, That's Christmas. That was how we bought a number of pots of Pearl Sugar, several boxes of breakfast cereals and some new Christmas decorations!

"Why Charity Shops are a Hidden Gem for Amazon Returns and Overstock Deals at Christmastime"

https://thatschristmas.blogspot.com/2024/10/why-charity-shops-are-hidden-gem-for.html

Actually, nearer to Christmas the above recipe with the addition of traditional Christmas spices would make a reasonably light Christmastime dessert treat.

Exploring Spices and Their Culinary Uses

Spices have been the heart and soul of culinary traditions around the world for many, many centuries. From the bustling markets of India to the serene spice gardens of Zanzibar, these flavourful treasures bring life to our dishes. 

Here, we peek into some popular spices, their origins, and how they can transform your cooking.

A Brief History of Spices

The spice trade, which began over 4,000 years ago, was a major economic activity that connected East and West. Spices such as cinnamon, pepper, and cloves were highly prized and used as currency. These aromatic plants not only added flavour to food but also played a significant role in medicine and preservation.

Essential Spices and Their Culinary Uses

Cinnamon

Origin: Sri Lanka, India

Uses: Cinnamon's sweet and warm flavour makes it a versatile spice. It's commonly used in baking – think cinnamon rolls and apple pies. It also pairs beautifully with lamb and chicken in savoury dishes like Moroccan tagines. For a comforting drink, add a stick of cinnamon to your hot chocolate or mulled wine.

Cumin

Origin: Middle East, India

Uses: Cumin’s earthy and nutty taste is a staple in Indian, Middle Eastern, and Mexican cuisines. Ground cumin enhances curries, stews, and chilli con carne. Toasted cumin seeds bring depth to rice dishes and can be sprinkled over roasted vegetables for an added flavour boost.

Turmeric

Origin: South Asia

Uses: Known for its vibrant yellow colour and slightly bitter, peppery flavour, turmeric is a key ingredient in many South Asian dishes. It’s used in curry powders, soups, and lentil dishes like dal. Turmeric also has impressive health benefits, often incorporated into teas and smoothies.

Cardamom

Origin: India, Nepal

Uses: This aromatic spice has a complex flavour – sweet, floral, and slightly spicy. Cardamom is essential in Indian sweets and Scandinavian baking. It’s also used in curries, rice dishes like biryani, and even in coffee for a unique twist.

Paprika

Origin: Hungary, Spain

Uses: Paprika, made from ground peppers, varies from sweet to hot. Hungarian goulash and Spanish chorizo owe their distinctive taste to this spice. It's also a vibrant garnish for devilled eggs and potato salads, adding both colour and flavour.

Cloves

Origin: Indonesia, Madagascar

Uses: With their strong, pungent flavour, cloves are used sparingly. They are a key ingredient in spice blends like garam masala and Chinese five-spice powder. Whole cloves can be studded into hams and oranges, while ground cloves add warmth to baked goods like gingerbread.

Nutmeg

Origin: Indonesia

Uses: Nutmeg’s warm, sweet flavour is perfect for desserts such as custards and cakes. It also enhances savoury dishes like béchamel sauce and spinach. Freshly grated nutmeg adds a delightful aroma to hot beverages like eggnog and spiced lattes.

Storing and Using Spices

To maximise their flavour, store spices in a cool, dark place, preferably in airtight containers. Whole spices tend to retain their potency longer than ground ones, so it’s often worth grinding them fresh.

When cooking with spices, it's essential to balance them well to enhance the dish without overwhelming it. Toasting whole spices before grinding can release their oils, intensifying their flavour.

Conclusion

Exploring spices is a journey through history, culture, and flavour. Whether you’re an aspiring chef or a home cook, incorporating a variety of spices into your cooking can elevate your dishes and tantalise your taste buds. So, next time you’re in the kitchen, be bold and let your culinary adventures begin!

Taste of North Africa: Exploring the Rich Flavours and Traditions

North African cuisine, a symphony of vibrant spices, aromatic herbs, and diverse ingredients, offers a culinary journey through the rich tapestry of Morocco, Algeria, Tunisia, Libya, and Egypt. 

Each country boasts a unique gastronomic identity, yet they all share a common thread of history, culture, and a love for bold flavours. Let's delve into the essence of North African cuisine, exploring its most iconic dishes, ingredients, and culinary traditions.

The Spice of Life

At the heart of North African cooking lies an array of spices that infuse dishes with depth and warmth. Cumin, coriander, cinnamon, and saffron are staples, often combined in complex blends like Ras el Hanout, a Moroccan spice mix that can contain up to 30 different spices. Harissa, a fiery chilli paste from Tunisia, is another essential, adding heat and complexity to countless recipes.

Iconic Dishes

Couscous: Often considered the national dish of Morocco, couscous is a staple across North Africa. Made from steamed semolina granules, it serves as a versatile base for stews, meats, and vegetables. Traditional Moroccan couscous is typically served with a hearty meat and vegetable stew, enriched with a delicate balance of spices.

Tagine: Named after the conical clay pot in which it’s cooked, tagine is a slow-cooked stew that marries meat (such as lamb, chicken, or beef) with fruits, nuts, and a medley of spices. The slow cooking process allows the flavours to meld together, resulting in a dish that is both aromatic and deeply satisfying.

Brik: A popular Tunisian snack, brik is a delicate pastry filled with egg, tuna, or minced meat, often seasoned with harissa and capers. The pastry is fried until crisp and golden, offering a delightful contrast of textures.

Shakshuka: Widely enjoyed across North Africa, shakshuka is a flavourful dish of poached eggs in a spicy tomato and pepper sauce. Often spiced with cumin and paprika, it’s a comforting and hearty meal, perfect for breakfast or brunch.

Bread and Beyond

Bread plays a central role in North African cuisine, with each country offering its own variations. Moroccan khobz, a round, crusty bread, is a staple at every meal, used to scoop up tagines and dips. In Algeria, kesra, a semolina flatbread, is a popular choice, while Egypt's aish baladi, a whole wheat flatbread, is reminiscent of pita.

The Sweet Finish

North African desserts are a testament to the region’s love for sweet, honeyed treats. Baklava, layers of filo pastry filled with nuts and drenched in honey, is a favourite, as is makroud, a semolina cake filled with dates or figs. Moroccan mint tea, a refreshing blend of green tea and fresh mint leaves, often sweetened generously, is the perfect accompaniment to these desserts, providing a soothing end to the meal.

A Cultural Feast

North African cuisine is more than just food; it’s a reflection of the region’s history, culture, and way of life. Meals are often communal, bringing families and friends together. Traditional cooking methods, like slow-cooking in a tagine or steaming couscous over a simmering pot, are cherished practices passed down through generations.

In the UK, the influence of North African cuisine is increasingly apparent, with Moroccan restaurants and markets offering a taste of this exotic region. For those eager to explore these flavours at home, many recipes are accessible and rewarding to prepare, allowing you to bring a piece of North Africa into your own kitchen.

Conclusion

North African cuisine is a celebration of flavour, aroma, and tradition. From the comforting warmth of a tagine to the vibrant zest of harissa, every dish tells a story of the region's rich cultural heritage. As you embark on your culinary adventure, remember that the essence of North African cooking lies in its communal spirit, where food is a bridge that connects people, cultures, and histories.

Bring King Henry's banquet to your home! A Taste of History: Making Hippocras spiced wine at Home

We aren't talking about lampreys or anything like that. We are talking about Hippocras, which is a type of spiced wine

Hippocras is a delightful beverage with roots stretching back into the Middle Ages. Named after the ancient physician Hippocrates, this drink was originally concocted for its medicinal properties. 

Over the centuries, it evolved into a festive and aromatic drink, often enjoyed during the winter months. In this blog post, we'll explore the history of hippocras and provide a simple recipe for you to create your own batch at home.

A Brief History of Hippocras

Hippocras dates back to the medieval period, where it was a popular drink among the nobility. It was often served at banquets and feasts, and its warming spices made it especially popular during the colder winter months. The blend of wine and spices was believed to have a variety of health benefits, including aiding digestion and warding off illnesses.

The name 'hippocras' is derived from the 'Hippocratic sleeve', a conical strainer used in the preparation process. This ancient method of flavouring wine has endured through the ages, evolving into the delightful beverage we can enjoy today.

The Ingredients

To make hippocras at home, you will need the following ingredients:

1 litre of red wine (a good quality, full-bodied wine works best, so don't skimp by buying cheap red wine!)

100 grams of honey (or more to taste)

1 cinnamon stick

1 teaspoon of ground ginger

1 teaspoon of ground cloves

1 teaspoon of ground nutmeg

1 vanilla pod (optional, but adds a lovely depth of flavour)

A small muslin bag or cheesecloth (for straining)

The Method

Prepare the Spices: Begin by placing the cinnamon stick, ground ginger, ground cloves, and ground nutmeg into a small muslin bag or piece of cheesecloth. If using a vanilla pod, split it open and add it to the spice mixture. Tie the cloth securely to ensure the spices do not escape during the infusion process.

Heat the Wine: Pour the litre of red wine into a large saucepan and gently heat over a low flame. Be careful not to let the wine boil, as this can affect the flavour.

Add the Honey: Once the wine is warm, stir in the honey until it is fully dissolved. Adjust the amount of honey according to your taste preferences. Traditional hippocras is quite sweet, but you can reduce the amount of honey if you prefer a less sugary drink.

Infuse the Spices: Place the muslin bag containing the spices into the warmed, honeyed wine. Allow the spices to infuse the wine over a low heat for about 30 minutes. Stir occasionally and ensure the wine does not come to a boil.

Strain and Serve: After 30 minutes, remove the muslin bag and take the saucepan off the heat. Strain the wine through a fine sieve to catch any loose spices. Pour the hippocras into a decanter or directly into glasses.

Enjoy: Serve your homemade hippocras warm or at room temperature. It’s a perfect accompaniment to winter gatherings or a cosy night in.

Variations and Tips

White Wine Hippocras: For a lighter version, you can use a white wine instead of red. Adjust the spices accordingly to complement the white wine's flavours.

Additional Spices: Feel free to experiment with other spices like star anise, cardamom, or allspice for a unique twist on the traditional recipe.

Storing Hippocras: If you have leftovers, store the hippocras in a sealed bottle or container in the fridge. It can be enjoyed chilled or gently reheated.

Conclusion

Making hippocras at home is a wonderful way to bring a touch of medieval history into your kitchen. Its rich, spiced flavour is perfect for festive occasions or simply to enjoy on a cold evening. With just a few ingredients and a bit of time, you can create this timeless beverage and savour a taste of the past. Cheers!

Exploring Middle Eastern Flavours: A Culinary Journey

The Middle Eastern culinary tradition is a treasure trove of vibrant and aromatic flavours, embodying centuries of cultural exchanges and historical richness. 

This region, which includes countries such as Lebanon, Iran, Turkey, and Egypt, boasts a diverse palette of spices, herbs, and ingredients that create unique and unforgettable dishes.

In this blog post, we'll delve into some of the quintessential elements that define Middle Eastern cuisine, and explore a few must-try dishes that you can easily recreate at home.

The Spice Route: Essential Spices and Herbs

Middle Eastern cuisine is renowned for its liberal use of spices and herbs, which not only enhance the flavour but also add a healthful dimension to the food.

Cumin: A staple in Middle Eastern cooking, cumin has a warm, earthy flavour that's slightly bitter and peppery. It's often used in spice blends such as za'atar and baharat.

Sumac: This tangy, lemony spice is made from dried sumac berries. It's a key ingredient in fattoush salad and is often sprinkled over hummus for an extra zest.

Cinnamon: Used in both sweet and savoury dishes, cinnamon adds a sweet warmth to foods like Moroccan tagines and Lebanese desserts.

Cardamom: This aromatic spice, with its complex flavour profile, is used in a variety of dishes from Persian stews to Turkish coffee.

Mint and Parsley: Fresh herbs like mint and parsley are ubiquitous in Middle Eastern cuisine, lending freshness to salads like tabbouleh and garnishing a myriad of dishes.

The Ingredients: Staples of Middle Eastern Cuisine

The heart of Middle Eastern food lies in its simplicity and the use of fresh, wholesome ingredients.

Olive Oil: A cornerstone of the Mediterranean diet, olive oil is used generously in cooking and as a dressing.

Chickpeas: This versatile legume is the base for popular dishes like hummus and falafel.

Yoghurt: Often used to temper spicy dishes or as a base for sauces, yoghurt is a cooling and creamy addition to many meals.

Lamb: A preferred meat in many Middle Eastern countries, lamb is often marinated with spices and cooked to tender perfection in dishes like kebabs and koftas.

Iconic Dishes to Try

Hummus

A creamy dip made from blended chickpeas, tahini, lemon juice, and garlic, hummus is a beloved staple. Serve it with warm pita bread or fresh vegetables for a delicious appetiser or snack.

Falafel

These crispy, deep-fried balls of chickpea or fava bean mixture are flavoured with garlic, parsley, and coriander. Perfect in a pita sandwich with tahini sauce, lettuce, and tomatoes.

Shawarma

A popular street food, shawarma is made by marinating meat (often chicken, beef, or lamb) in a blend of spices, then slow-cooking it on a rotating spit. The meat is sliced thin and served in flatbread with a variety of toppings.

Fattoush

This refreshing salad combines mixed greens, tomatoes, cucumbers, radishes, and toasted pieces of pita bread, all tossed in a tangy sumac dressing. It's a perfect side dish for any Middle Eastern meal.

Cooking at Home: Tips and Techniques

Marinate Your Meats: Middle Eastern cuisine often involves marinating meats in a mixture of spices, yoghurt, and citrus juices to infuse them with flavour and tenderise them.

Use Fresh Ingredients: Whenever possible, use fresh herbs, vegetables, and high-quality olive oil to ensure your dishes are as flavourful and authentic as possible.

Balance Flavours: Middle Eastern cooking is all about balancing sweet, sour, salty, and spicy elements. Don't be afraid to taste and adjust your seasonings as you cook.

Conclusion

Middle Eastern cuisine offers a delightful culinary adventure, with its rich tapestry of flavours and ingredients. By incorporating some of these spices and dishes into your cooking repertoire, you can bring a taste of this vibrant region into your own kitchen. Whether you're preparing a feast for friends or a simple family dinner, the warmth and richness of Middle Eastern flavours are sure to make any meal special.

Exploring the Rich World of Indian Spice Blends: A Journey Through Flavour and Tradition

Introduction

Indian cuisine is renowned for its vibrant and complex flavours, achieved through the artful use of spices. Central to this culinary tradition are the various spice blends, or "masalas," that impart distinct tastes and aromas to dishes. 

These spice blends are not just about flavour; they also hold cultural significance and often come with a history passed down through generations. 

Here we'll delve into the fascinating world of Indian spice blends, exploring their ingredients, uses, and the unique characteristics they bring to the table. Incidentally my wife uses these Indian spice mixes or family variations on them in her cooking.

Garam Masala: The Quintessential Blend

Garam masala, meaning "hot spice blend," is a staple in many Indian kitchens. It is used towards the end of cooking to enhance the aroma and flavour of a dish without overpowering it.

Ingredients:

2 tablespoons coriander seeds

1 tablespoon cumin seeds

1 tablespoon black peppercorns

1 tablespoon cardamom pods

1 teaspoon cloves

1 teaspoon nutmeg

1 cinnamon stick (about 5cm long)

Instructions:

Toast the Spices: In a dry frying pan over medium heat, toast the coriander seeds, cumin seeds, black peppercorns, cardamom pods, and cloves until fragrant, about 3-4 minutes.

Grind the Spices: Allow the toasted spices to cool, then transfer them to a spice grinder or pestle and mortar. Add the nutmeg and cinnamon stick, then grind to a fine powder.

Store the Masala: Store your garam masala in an airtight container in a cool, dark place. Use it within six months for the best flavour.

Uses: Garam masala is versatile and can be added to a wide range of dishes, including curries, soups, and marinades. It's particularly good for finishing dishes, sprinkled on just before serving.

Chaat Masala: A Tangy Treat

Chaat masala is a tangy, slightly spicy blend that gives a unique kick to salads, fruits, and street foods.

Ingredients:

2 tablespoons dried mango powder (amchur)

1 tablespoon cumin seeds

1 tablespoon coriander seeds

1 teaspoon black salt

1 teaspoon regular salt

1 teaspoon black peppercorns

1 teaspoon dried mint leaves

1 teaspoon asafoetida (hing)

Instructions:

Toast the Spices: Lightly toast the cumin seeds and coriander seeds in a dry frying pan until fragrant. Allow them to cool.

Grind the Spices: Combine all ingredients in a spice grinder or pestle and mortar and grind to a fine powder.

Store the Masala: Store the chaat masala in an airtight container in a cool, dark place.

Uses: Sprinkle chaat masala on fresh fruits, salads, roasted vegetables, or use it to flavour popular Indian street foods like bhel puri and pani puri.

Panch Phoron: The Bengali Five-Spice Blend

Panch phoron, meaning "five spices," is a blend used extensively in Bengali cuisine. Unlike other spice blends, it is not ground and is used whole.

Ingredients:

1 tablespoon fennel seeds

1 tablespoon cumin seeds

1 tablespoon mustard seeds

1 tablespoon fenugreek seeds

1 tablespoon nigella seeds (kalonji)

Instructions:

Mix the Spices: Simply combine all the seeds in a bowl and mix well.

Store the Blend: Store the panch phoron in an airtight container in a cool, dark place.

Uses: Panch phoron is typically used to temper hot oil at the beginning of cooking, releasing its aromatic flavours into dishes like lentils, vegetables, and fish curries.

Sambar Masala: The South Indian Staple

Sambar masala is a robust and aromatic blend used in South Indian cuisine, particularly for making sambar, a popular lentil-based vegetable stew.

Ingredients:

2 tablespoons chana dal (split chickpeas)

2 tablespoons coriander seeds

1 tablespoon cumin seeds

1 tablespoon fenugreek seeds

1 tablespoon black peppercorns

1 tablespoon mustard seeds

1 tablespoon urad dal (split black gram)

10-12 dried red chillies

1 teaspoon turmeric powder

1 teaspoon asafoetida (hing)

10-12 curry leaves

Instructions:

Toast the Spices: In a dry frying pan, toast the chana dal, urad dal, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, mustard seeds, dried red chillies, and curry leaves separately until each becomes aromatic and lightly browned.

Grind the Spices: Allow the spices to cool, then combine them with the turmeric powder and asafoetida in a spice grinder or pestle and mortar. Grind to a fine powder.

Store the Masala: Store the sambar masala in an airtight container in a cool, dark place.

Uses: Sambar masala is primarily used to flavour sambar but can also be added to other lentil dishes and vegetable stews.

Conclusion

Indian spice blends are the heart and soul of the country's diverse culinary traditions. Each blend tells a story of regional flavours, cultural heritage, and the artistry of spice blending. 

Whether you're using garam masala to add warmth to a curry or sprinkling chaat masala on fresh fruit for a tangy twist, these spice blends bring a world of flavour to your kitchen. Explore these blends and discover the rich tapestry of tastes that define Indian cuisine.

Exploring the Delicate Flavours of Traditional Indian Curries Without Chillies

Indian cuisine is celebrated for its vibrant colours, aromatic spices, and complex flavours. However, many people often associate Indian food with fiery heat, primarily due to the liberal use of chillies in many dishes.

But what if you want to experience the richness of Indian curries without the burning sensation that chillies bring? 

Fortunately, Indian cuisine is incredibly versatile, and there are numerous ways to create delicious, traditional curries without a single chilli. Here’s how you can savour the subtler, yet equally tantalising, flavours of Indian cooking.

The Essence of Indian Curries

The heart of Indian cuisine lies within its delicious spices. These spices not only provide flavour but also contribute to the overall sensory experience. While chillies have their place, they are by no means indispensable. By focusing on a variety of other spices, you can create curries that are rich, aromatic, and full of depth.

Essential Spices and Ingredients

Here are some key spices and ingredients that can help you craft flavourful Indian curries without the heat of chillies:

Turmeric: This golden spice is a staple in Indian cooking, imparting a warm, earthy flavour and a beautiful yellow hue to dishes.

Cumin: With its slightly sweet, nutty flavour, cumin seeds (or ground cumin) add a distinctive taste to curries.

Coriander: Ground coriander has a mild, lemony flavour that complements many other spices.

Garam Masala: This is a blend of several spices including cinnamon, cardamom, cloves, and nutmeg. It adds a complex warmth to curries without heat.

Fenugreek: Both the seeds and leaves of fenugreek have a unique flavour that is slightly sweet and bitter.

Asafoetida (Hing): A pinch of this pungent spice can enhance the overall aroma and flavour of the curry.

Ginger and Garlic: These two ingredients are fundamental in many Indian recipes, providing a robust and aromatic base.

Techniques for a Flavourful Curry

Tempering (Tadka): This technique involves heating whole spices in oil to release their essential oils and flavours. Commonly used spices for tempering include cumin seeds, mustard seeds, and fenugreek seeds. Once the spices sizzle and become fragrant, they are added to the curry, infusing it with deep flavours.

Slow Cooking: Allowing the curry to simmer slowly helps the spices to meld together, creating a harmonious blend of flavours.

Balancing Sweetness and Sourness: Ingredients like tomatoes, tamarind, and yoghurt can add a tangy element to the curry, while a touch of sugar or jaggery can balance the acidity and enhance the overall flavour profile.

Recipes to Try

Makhani Dal (Butter Lentils)

A comforting and creamy dish made with black lentils, butter, and a blend of spices.

Ingredients:

1 cup black lentils (urad dal)

2 tbsp butter or ghee

1 tsp cumin seeds

1 onion, finely chopped

2 tomatoes, pureed

1 tsp turmeric powder

1 tsp ground coriander

1 tsp garam masala

1 tsp ginger-garlic paste

Salt to taste

Fresh cream (optional)

Method:

Cook the lentils until soft.

In a pan, heat the butter and add cumin seeds until they crackle.

Add the onion and cook until golden brown.

Stir in the ginger-garlic paste and cook for a minute.

Add the pureed tomatoes, turmeric, coriander, and salt. Cook until the mixture thickens.

Add the cooked lentils and garam masala. Simmer for 15-20 minutes.

Stir in fresh cream before serving for an extra touch of richness.

Paneer Makhani (Paneer in Tomato Sauce)

A rich and creamy curry made with paneer (Indian cottage cheese) in a tomato-based sauce.

Ingredients:

250g paneer, cubed

2 tbsp butter or ghee

1 tsp cumin seeds

2 tomatoes, pureed

1 onion, finely chopped

1 tsp turmeric powder

1 tsp ground coriander

1 tsp garam masala

1 tsp ginger-garlic paste

Salt to taste

Fresh cream (optional)

Method:

In a pan, heat the butter and add cumin seeds until they crackle.

Add the onion and cook until golden brown.

Stir in the ginger-garlic paste and cook for a minute.

Add the pureed tomatoes, turmeric, coriander, and salt. Cook until the mixture thickens.

Add the paneer cubes and garam masala. Simmer for 10 minutes.

Stir in fresh cream before serving for a creamy finish.

Cooking Indian curries without chillies allows you to appreciate the subtler, nuanced flavours of the spices and ingredients. By experimenting with different spices and cooking techniques, you can create delicious, authentic curries that are gentle on the palate yet rich in taste. So, don your apron and embark on a culinary journey that celebrates the diversity and depth of Indian cuisine—without the heat!

Exploring the World of Exotic Spices and Herbs

Cooking is, or should be, a journey of discovery, and one of the most delightful ways to embark on this journey is by experimenting with exotic spices and herbs. 

These aromatic treasures from around the globe can transform ordinary dishes into extraordinary culinary experiences. Whether you're a seasoned chef or a home cook eager to explore new flavours, incorporating exotic spices and herbs into your repertoire can be both exciting and rewarding.

The Allure of Exotic Spices

Exotic spices are the hidden gems of the culinary world. They not only enhance the flavour of dishes but also add depth, colour, and aroma that can transport you to distant lands. Here are a few exotic spices to consider:

Sumac: Originating from the Middle East, sumac has a tangy, lemony flavour that adds a refreshing zest to salads, grilled meats, and vegetables. It's particularly popular in Lebanese and Turkish cuisine.

Sichuan Peppercorns: These peppercorns from China provide a unique numbing sensation along with a citrusy flavour. They're essential in Sichuan cuisine and can elevate stir-fries, braised dishes, and sauces.

Fenugreek: Commonly used in Indian cuisine, fenugreek seeds have a slightly sweet, nutty taste. They are often used in curry powders, chutneys, and pickles, adding a distinctive flavour to dishes.

Za'atar: A blend of herbs, sesame seeds, and sumac, za'atar is a staple in Middle Eastern cuisine. It's versatile enough to be sprinkled on flatbreads, mixed into dips, or used as a seasoning for meats and vegetables.

Ras el Hanout: This North African spice blend typically contains over a dozen spices, including cinnamon, cloves, and cardamom. It's perfect for seasoning tagines, couscous, and roasted meats.

Unveiling the Magic of Exotic Herbs

Herbs are the green wonders of the culinary world, bringing freshness and vitality to any dish. Here are some exotic herbs that can add a new dimension to your cooking:

Lemongrass: Widely used in Southeast Asian cuisine, lemongrass imparts a citrusy aroma and flavour. It's excellent in soups, curries, and marinades for a refreshing taste.

Thai Basil: Different from the common sweet basil, Thai basil has an anise-like flavour and is a key ingredient in Thai dishes like green curries and stir-fries.

Epazote: This Mexican herb has a pungent, slightly medicinal taste and is often used in bean dishes to reduce gas. It's also great in soups, stews, and quesadillas.

Borage: With a cucumber-like taste, borage leaves can be used in salads, soups, and as a garnish. Its bright blue flowers are also edible and make a beautiful addition to dishes.

Shiso: Popular in Japanese cuisine, shiso leaves have a complex flavour profile, combining mint, basil, and anise notes. They can be used in sushi, salads, and as a garnish.

Tips for Experimenting with Exotic Spices and Herbs

Start Small: When trying a new spice or herb, start with a small amount to understand its flavour and how it complements other ingredients.

Pair with Familiar Ingredients: Combine exotic spices and herbs with familiar ingredients to ease into the new flavours. For example, add a pinch of sumac to your regular salad dressing or sprinkle za'atar on roasted potatoes.

Explore Ethnic Recipes: Authentic recipes from the regions where these spices and herbs originate can provide great inspiration and help you understand how they are traditionally used.

Create Your Own Blends: Don’t be afraid to experiment by creating your own spice blends. Mixing different spices and herbs can lead to unique and personalised flavours.

Keep Freshness in Mind: Spices and herbs lose their potency over time. Store them in airtight containers away from heat and light to preserve their freshness and flavour.

Exploring exotic spices and herbs is like embarking on a culinary adventure that takes your taste buds on a tour of the world. By incorporating these vibrant flavours into your cooking, you can elevate everyday dishes and create memorable meals. So, don’t hesitate to venture beyond your spice rack’s usual suspects – the world of exotic spices and herbs is waiting to be discovered. Happy cooking!

Brewing Traditional English Ale Without Hops: A Step-by-Step Guide

Many years ago I read in a book that ales in old England were not brewed with hops to add bitterness or flavour. Brewers used herbs, instead. The use of hops was an innovation of Dutch master brewers.

I thought it would be an interesting idea to experiment with home brewing beer with various herbs. Because I had no idea about what I was doing the experiment failed.

However, I am older and, hopefully, wiser and as a result I am now able to share with you a recipe for the types of ales that our ancestors would have drunk before hops came onto the scene. Now, I'm a fan of hoppy ales, but why not try something a little different? So please read on.

Brewing ale is a time-honoured tradition in England, dating back many centuries. Before the widespread use of hops, brewers relied on various herbs and spices to balance the sweetness of malt and add unique flavours to their ales. These brews, known as "gruit ales," offer a fascinating glimpse into the history of beer. Here's how you can make your own traditional English ale without hops at home.

Ingredients

Malt: Pale malt (4 kg) and a small amount of crystal malt (500 g) for added sweetness and colour.

Gruit Herbs: A mix of herbs such as yarrow (30 g), sweet gale (30 g), and mugwort (20 g). Adjust quantities based on your taste preferences.

Water: 20 litres of clean, filtered water.

Yeast: Traditional ale yeast, such as an English ale yeast (Wyeast 1098 or Safale S-04).

Equipment

A large brewing kettle (30 litres)

Fermenter (25 litres)

Airlock

Siphoning tube

Sanitising solution

A large spoon or paddle

Thermometer

Hydrometer (optional, for measuring specific gravity)

Method

Step 1: Preparation

Sanitise all your equipment thoroughly. Cleanliness is crucial to avoid contamination and ensure a successful brew.

Crush the malt if it isn't already pre-crushed. This helps in extracting fermentable sugars.

Step 2: Mashing

Heat 15 litres of water to around 72°C in your brewing kettle.

Add the crushed pale and crystal malt to the water, stirring well to avoid clumps. The temperature should stabilise around 66°C.

Maintain this temperature for 60 minutes. This process, called mashing, converts the malt’s starches into fermentable sugars.

Step 3: Lautering and Sparging

After mashing, separate the liquid wort from the spent grains. This can be done using a strainer or a specialised lautering setup.

Sparge the grains by pouring an additional 5 litres of hot water (around 77°C) over them to extract as much sugar as possible.

Step 4: Boiling and Adding Gruit

Bring the wort to a boil. Once boiling, add your gruit herbs. These herbs will provide the bitterness and unique flavours that hops typically would.

Add yarrow and sweet gale at the start of the 60-minute boil.

Add mugwort in the last 10 minutes of the boil to retain more of its delicate flavours.

Step 5: Cooling and Fermentation

After the boil, cool the wort rapidly to around 20°C. This can be done using an immersion chiller or by placing the kettle in a bath of ice water.

Transfer the cooled wort to a sanitised fermenter. Ensure you aerate the wort by splashing it around a bit as you transfer.

Pitch the yeast into the wort and seal the fermenter with an airlock.

Step 6: Fermentation

Allow the wort to ferment in a dark, cool place at around 18-22°C. Fermentation should take about one to two weeks. You’ll know it’s complete when bubbling in the airlock slows down or stops.

Optionally, use a hydrometer to check that the specific gravity has stabilised, indicating fermentation is complete.

Step 7: Bottling

Once fermentation is complete, siphon the beer into bottles, adding a small amount of priming sugar (approximately 5 grams per litre) to each bottle for carbonation.

Seal the bottles and store them at room temperature for two weeks to allow carbonation to develop.

Step 8: Enjoy

After carbonation, chill your bottles and enjoy your homemade traditional English ale. Notice the complex, earthy flavours imparted by the gruit herbs, offering a delightful journey back to the early days of brewing.

Final Thoughts

Brewing ale without hops not only connects you with a rich brewing heritage but also opens up a world of flavour possibilities. Experiment with different herbs and spices to create a brew that’s uniquely yours. Cheers to embracing the past and enjoying the timeless art of brewing!

Spice Up Your Life: A Guide to Cooking with Spices and Herbs

There's a magical world waiting to be explored in your kitchen, and it's filled with an array of aromatic spices and fragrant herbs. 

If your cooking routine feels a bit lacklustre, it might be time to shake things up and add some zest to your dishes?

How? Try incorporating spices and herbs into your culinary creations not only elevates the flavour profile but also introduces a plethora of health benefits. So, let's embark on a journey to spice up your life!

Understanding Spices and Herbs

Spices and herbs are nature's gift to the culinary world. While the terms are often used interchangeably, there is a distinction between the two.

Spices are derived from the seeds, bark, roots, or fruits of various plants. Common spices include cinnamon, cumin, turmeric, and paprika. These potent flavour enhancers often add depth, warmth, and complexity to dishes.

Herbs, on the other hand, come from the green, leafy parts of plants and are typically used fresh or dried. Basil, parsley, thyme, and rosemary are among the most popular herbs, lending a burst of freshness and aroma to recipes.

Enhancing Flavour and Aroma

One of the most compelling reasons to incorporate spices and herbs into your cooking is the flavour they impart. Each spice and herb brings its own unique taste profile to the table, allowing you to create an endless variety of dishes.

Experimentation is key when it comes to using spices and herbs. Don't be afraid to mix and match different flavours to discover exciting new combinations. Whether you're adding a pinch of cinnamon to your morning oatmeal or sprinkling fresh cilantro over a spicy curry, the possibilities are endless.

Health Benefits

Beyond their culinary appeal, spices and herbs boast an impressive array of health benefits. Many spices, such as turmeric and ginger, possess anti-inflammatory properties, while others, like cinnamon, may help regulate blood sugar levels. Herbs like basil and parsley are rich in vitamins and antioxidants, contributing to overall wellness.

By incorporating spices and herbs into your meals, you not only enhance the taste but also boost the nutritional value of your dishes. It's a win-win situation for your taste buds and your health!

Tips for Cooking with Spices and Herbs

Start with Fresh Ingredients: For the best flavour, opt for fresh herbs whenever possible. If using dried spices, make sure they're not past their expiration date.

Toast Spices Before Using: Toasting spices in a dry pan before adding them to your dish can help unlock their full flavour potential.

Store Properly: Store spices and dried herbs in a cool, dark place to preserve their freshness and potency.

Don't Overdo It: While it's tempting to go overboard with spices and herbs, a little goes a long way. Start with a small amount and adjust to taste.

Get Creative: Don't be afraid to think outside the box and experiment with unusual spice and herb combinations. You might just stumble upon a new favourite flavour profile.

In Conclusion

Spices and herbs are the secret ingredients that can take your cooking from ordinary to extraordinary. Whether you're a seasoned chef or a novice in the kitchen, incorporating these flavourful additions into your recipes is sure to spice up your life in more ways than one. So, don't be afraid to get adventurous and let your taste buds be your guide. Happy cooking!

Spice Up Your Life: A Guide to Cooking with Spices and Herbs

Perhaps you are new to cooking, or you are an experienced cook who wants to expand your cooking repertoire? If this is you, please read our feature on cooking with spices and herbs. 

Spices and herbs are the magical ingredients that can transform a bland dish into a culinary masterpiece. They not only add flavour but also depth, aroma, and even health benefits to your meals. 

Whether you're an experienced chef or just starting out in the kitchen, understanding how to utilise spices and herbs can take your cooking to the next level. 

In this guide, we'll explore the wonderful world of spices and herbs, their uses, and how to incorporate them into your cooking effortlessly.

Understanding Spices vs. Herbs:

Spices are derived from seeds, bark, roots, or fruits of plants and are often dried. Examples include cinnamon, cumin, and cloves.

Herbs, on the other hand, come from the leaves of plants and are usually used fresh. Examples include basil, parsley, and coriander, otherwise known as cilantro in the USA.

Both spices and herbs can be used to enhance flavour, but they each bring their own unique characteristics to a dish.

Building Your Spice Rack:

Start with the basics: salt, pepper, garlic powder, onion powder, and paprika.

Expand your collection with versatile spices like cumin, coriander, turmeric, chili powder or curry powder, etc.

Experiment with more exotic spices such as saffron, cardamom, fenugreek, and star anise to add depth and complexity to your dishes.

Harnessing the Power of Herbs:

Keep a selection of fresh herbs on hand, such as basil, thyme, rosemary, and mint, for adding brightness and freshness to your meals.

Dried herbs can be a convenient alternative when fresh ones are not available. Just remember to adjust the quantity as dried herbs are more potent than fresh ones as they are concentrated.

Pairing Spices and Herbs with Foods:

Certain spices and herbs complement specific ingredients and cuisines. For example, cinnamon and nutmeg work well in sweet dishes, while cumin and coriander are staples in Mexican and Indian cuisines.

Experiment with different combinations to discover new flavour profiles. For instance, try adding a pinch of cinnamon to your chili or coriander to your roasted vegetables for a unique twist.

Techniques for Maximising Flavour:

Toasting whole spices before grinding releases their essential oils and enhances their flavour. Simply heat them in a dry skillet over medium heat until fragrant, then grind using a spice grinder or mortar and pestle.

Infuse oils or liquids with herbs by heating them gently over a low heat. This can be done by adding herbs to olive oil or broth and letting them steep for a few minutes before using.

Balancing Flavours:

Remember to balance the flavours in your dishes by combining spices and herbs with other ingredients like acid (lemon juice or vinegar), sweetness (honey or sugar), and salt.

Taste as you go and adjust seasoning accordingly to achieve the perfect balance of flavours.

Conclusion:

Spices and herbs are the secret weapons in every chef's arsenal, capable of elevating even the simplest of dishes to gourmet status. By understanding their unique characteristics, experimenting with different combinations, and mastering various techniques, you can unleash the full potential of spices and herbs in your cooking. So go ahead, spice up your life, and embark on a flavourful culinary journey!

Hot drink lovers, Just Spices has you (or your drinks) covered

Just Spices make a promise to home cooks all over the UK: They say they can help change the way you cook. 

How do they do this? By offering home cooks like you and us at That's Food and Drink a delicious range of spice blends, gift sets, starter packs and for those who are strapped for time (it happens to the best of us!) some organic pasta sauces and organic ready meals that you can cook in three minutes.

However, what That's Food and Drink is bringing to your attention is another absolutely beautiful idea from Just Spices, is Coffee Kiss which is perfectly delicious when mixed into coffee, sprinkled over a frothy cappuccino or added to a cosy cup of hot chocolate.

When you visit their website https://www.justspices.co.uk you'll most likely spend at least an hour checking out everything from spice for your oats, sandwich seasoning, vegetable seasoning, ground meat seasoning, herb dip seasoning, avocado topping and much more besides.  

Spice Up Your Life: A Journey through Exotic Spices and Their Culinary Uses

The world of culinary delights is a rich tapestry woven with the diverse flavors and aromas of spices. From the fiery kick of chili peppers to the warm embrace of cinnamon, spices have the power to transform ordinary dishes into extraordinary experiences. 

In this blog post, we embark on a flavourful journey through some of the most exotic spices, exploring their origins, unique characteristics, and the culinary wonders they create.

Saffron – The Golden Elixir:

Our journey begins with saffron, often referred to as the "king of spices." Saffron, derived from the crocus flower, is coveted for its vibrant color, distinct flavour, and aromatic essence. Originating from the Mediterranean and Middle East, saffron is a staple in Persian, Indian, and Spanish cuisines. Its delicate threads add an unparalleled richness to dishes like paella, biryani, and risotto, making it a true elixir of the culinary world.

Cardamom – The Queen of Spices:

As we move forward, we encounter cardamom, the "queen of spices." This fragrant pod, native to India, imparts a warm, citrusy aroma and a sweet, slightly spicy taste. Cardamom is a versatile spice, equally at home in both sweet and savory dishes. In Scandinavian cuisine, it elevates pastries and bread, while in Indian chai, it brings depth and complexity. Embrace the allure of cardamom to add a touch of royalty to your culinary creations.

Sumac – The Tangy Marvel:

Venturing into the Middle East, we discover sumac, a spice with a bright, tangy flavour. Extracted from the berries of the sumac plant, this crimson-hued powder is a common ingredient in Middle Eastern and Mediterranean cuisines. Sprinkle sumac on salads, grilled meats, or hummus for a zesty burst of citrusy goodness. Its unique taste profile is sure to awaken your taste buds and transport you to the bustling markets of the Levant.

Garam Masala – The Heart of Indian Cuisine:

No exploration of exotic spices would be complete without delving into the heart of Indian cuisine,– garam masala. A blend of aromatic spices like cardamom, cinnamon, cloves, and cumin, garam masala adds depth, warmth, and complexity to Indian dishes. Whether used in curries, biryanis, or marinades, this spice blend is a celebration of the diverse flavours that define Indian cooking. Unleash the magic of garam masala to elevate your home-cooked Indian feasts.

Za'atar – The Middle Eastern Medley:

Our journey concludes with za'atar, a versatile Middle Eastern spice blend that captures the essence of the region. Comprising thyme, sesame seeds, sumac, and salt, za'atar lends a savoury, herbal note to dishes. Sprinkle it on flatbreads, grilled vegetables, or yogurt for a taste of the Levantine culinary tradition. Za'atar exemplifies the art of balance in spice blends, showcasing how a harmonious combination can elevate simple ingredients to extraordinary heights.

Embarking on a journey through exotic spices unveils a world of culinary wonders, where each spice tells a story of its origins, cultural significance, and the magic it brings to the kitchen. Whether you're experimenting with saffron in a paella or savoring the warmth of cardamom in chai, these spices invite you to spice up your life and embark on a flavorful adventure. 

So, dive into the vibrant world of exotic spices, and let your culinary creations be a testament to the richness and diversity they bring to the table.

Spicing Up Your Culinary Adventure: A Beginner's Guide to Essential Herbs and Spices

Embarking on your culinary journey is an exciting endeavor, and one of the keys to success in the kitchen is mastering the art of herbs and spices. These flavoruful additions can transform a simple dish into a culinary masterpiece. 

If you're a new cook looking to elevate your cooking game, let's dive into the basics of herbs and spices that will add depth, aroma, and complexity to your creations.

Basil: The King of Herbs:

Flavour Profile: Fresh and slightly peppery with a hint of sweetness.

Perfect Pairings: Tomatoes, pasta, salads, and Italian dishes.

Usage Tip: Add fresh basil at the end of cooking to preserve its vibrant flavor.

Rosemary: Aromatic and Robust:

Flavour Profile: Woody, pine-like, and slightly citrusy.

Perfect Pairings: Roasted meats, potatoes, bread, and Mediterranean cuisine.

Usage Tip: Use rosemary sparingly, as its flavor can be intense. It complements hearty dishes exceptionally well.

Coriander/Cilantro: Fresh and Zesty:

Flavour Profile: Citrusy, with a hint of earthiness.

Perfect Pairings: Mexican, Thai, and Indian dishes, salsas, and guacamole.

Usage Tip: Add chopped cilantro to dishes just before serving for a burst of fresh flavor.

Thyme: Versatile and Savoury:

Flavour Profile: Earthy, slightly sweet, and with a subtle lemony undertone.

Perfect Pairings: Roasted vegetables, poultry, soups, and stews.

Usage Tip: Strip the leaves from the stems before adding to dishes; thyme leaves are tiny and delicate.

Cumin: Warm and Spicy:

Flavour Profile: Earthy, warm, and slightly nutty.

Perfect Pairings: Mexican, Indian, Middle Eastern dishes, and spice blends.

Usage Tip: Toast cumin seeds in a dry pan before grinding for a more robust flavor.

Paprika: Sweet or Smoky Heat:

Flavour Profile: Mild, sweet, or smoky, depending on the variety.

Perfect Pairings: Chicken, fish, stews, and a variety of European and Mediterranean dishes.

Usage Tip: Sprinkle on finished dishes for a pop of colour and flavor.

Garlic: The Flavour MVP:

Flavour Profile: Pungent, savory, and slightly sweet.

Perfect Pairings: Almost everything – meats, vegetables, pasta, and more.

Usage Tip: Use fresh garlic for a stronger flavor, and sauté it briefly to mellow its intensity.

Cinnamon: Sweet and Warm:

Flavour Profile: Sweet, warm, and slightly spicy.

Perfect Pairings: Baked goods, desserts, oatmeal, and Middle Eastern dishes.

Usage Tip: Balance cinnamon with other spices for a well-rounded flavor in both sweet and savory dishes.

As you embark on your culinary journey, experimenting with these basic herbs and spices will open up a world of flavors and aromas. Don't be afraid to get creative and trust your palate. Over time, you'll develop your own signature spice blends and elevate your dishes to new heights. Happy cooking!

(Image courtesy of Matej Madar from Pixabay)

Launch of New Exclusive Sabrina Ghayour Spice Blends

Steenbergs, the leading sustainable spice company, is delighted to announce it's teamed up with award-winning Middle Eastern chef Sabrina Ghayour to produce three unique spice blends to complement her delicious recipes and add a little Middle Eastern magic into your everyday cooking.

The launch of the new spice blends coordinates nicely with the publication of Sabrina’s seventh cookbook, FLAVOUR, which is published by Aster on October 12th. It's a brand-new collection of simple, delicious, crowd-pleasing recipes which can be tailored to suit all tastes and budgets.

“Flavour is such an important element of my cooking. No matter what food I make, or where or what I eat, taste is everything. To me, flavour is comfort, satisfaction and even nostalgia, but importantly, it never has to be complicated, heavy-handed or extreme. Life is too short to eat bland food; sometimes a little seasoning, a flourish of herbs or a squeeze of lemon or drizzle of honey is all it takes to really elevate an otherwise simple dish into something that suddenly bursts with big, bold flavour” said Sabrina Ghayour.

The three new spice blends encapsulate Sabrina’s passion for flavour. They are exclusive to Steenbergs and are all carefully hand blended to Sabrina’s own recipes.

Flavour Blend is a mix of cumin, coriander, cinnamon, turmeric, garlic powder, paprika, cayenne, lime powder and cracked black pepper. “This earthy blend of spices is simply perfect for roasted meats, root vegetables and squashes,” says Sabrina, “and not forgetting, the perfect combination for kebabs like shawarmas, koftas and red meat kebabs.”

Persiana Blend is the very same blend that adorns the cover of Sabrina’s now iconic debut cookbook Persiana, released back in 2014, and was originally created for one of Sabrina’s signature dishes from the book, the slow-roasted spice-perfumed lamb. 

The fragrant blend of rose petals, sumac, lime powder, cumin, coriander, cinnamon, garlic powder and cayenne is perfect for roasted meats, grills, root vegetables and squashes but also great with game, poultry and oily fish and seafood too.

Bazaar blend is a wonderfully versatile blend of oregano, paprika, Spanish citrus pepper, ginger and garlic powder which can be used in a wide variety of ways from simply coating meat and fish for roasting or pan-frying to salads, rice dishes, hummus and even flatbreads.

Top tips, recipe ideas and inspiration for using the spice blends will be featuring on both Steenbergs and Sabrina Ghayour socials and on the Steenbergs website. The spice jars will be available for sale individually but also as a complete set of three, beautifully packaged in a jute bag with a card and ribbon, all ready for Christmas gifting.

Flavour by Sabrina Ghayour is published by Aster (£26) with cover photography by Kris Kirkham

The Amazon page for the book is: https://www.amazon.co.uk/Flavour-recipe-collection-SUNDAY-bestseller/dp/1783255102

Brighten Up Your Baking With New Natural Organic Extracts From Steenbergs

Building on the success of their popular Home-Baking extracts and flower waters, Steenbergs has added some essential flavours to the range. Based in sunflower oil rather than alcohol, the aromatic organic Lemon Extract, fruity organic Orange Extract and pungent organic Peppermint Extract are sure to be snapped up by avid home-bakers keen to add a burst of flavour to their cakes, biscuits and puddings.

Steenbergs organic Orange Extract is a lovely smelling extract that uses organic sunflower oil flavoured with organic orange oil. A great complement to desserts like custards and ice cream, or in fruit pies or tarts, and why not try with fish to add a certain sophistication.

Steenbergs organic Lemon Extract has been created particularly for home baking but complements everything from desserts through to chicken especially together with herbs like rosemary and thyme. Another sunflower based extract; this has a glorious lemon citrus aroma and flavour.

How about trying some home made mint choc chip ice-cream with the newly improved organic Peppermint Extract from Steenbergs? Sure to add a real zing to any home baking, this is the perfect complement to chocolate and is, of course, ideal for making your own peppermint creams.

These new organic extracts join the highly acclaimed Almond Extract, which is perfect for marzipan and Bakewell tarts, and the UK and Europe's first organic Fairtrade Vanilla Extract, made from organic Madagascan vanilla.

All extracts come in handy 100ml bottles, which look great in the kitchen whilst tasting and smelling simply divine.

Bring a zest to your baking and get set for spring!

Prices from £4.85; available online at www.steenbergs.co.uk and Orange and Lemon extracts also available from Suma.

FACTFILE:
Based in rural North Yorkshire, Steenbergs Organic was established in 2003 by Axel and Sophie Steenberg. Since the outset, they have been centred on sourcing and packing the best organic spices, herbs and teas that they can find. They are one of the leaders in Fairtrade spices. They also blend spices and herbs to our own recipes creating a range of organic seasonings.

What are their differentiating features?

Completely focused on organic and ethical trading -they source most of their spices direct from growers and grower groups, many of whom are in the developing world, e.g. India, Sri Lanka, Madagascar, Egypt, Vietnam, Indonesia, Turkey. They know down to the region -and often the exact 1 hectare farm- who grew the spices or herbs.

One of the original Fairtrade spices businesses - they worked (and continue to work) with Fairtrade to develop standards for spices, becoming one of the first Fairtrade spices businesses (the other 2 were Italian), launching the first Fairtrade spices range in Europe.

Determined to develop organic and Fairtrade into the quality standard for spices - since the outset, they have been continuously developing the technical side of their spices and herbs.

They work with their producers to improve the quality of their raw materials, as well as having the widest range of low micro spices and herbs in the organic spices/herbs sector. Their new factory is to the highest food technical standard with food grade wall throughout the production and warehouse area and resin floors. At the same time, they brought in new metal detection, check sieving, blending and grinding capability. All staff are trained in food hygiene and safety using external trainers.

Carbon neutral - they are committed to minimising our impact on the environment, so are carbon neutral now. Steenbergs moved into new premises at the start of 2007 that include environmental features, like sun pipes, green energy, low water use toilets and linoleum floors (in changing areas).

Foraging triggers new launches by food trend setters My Secret Kitchen

Wild Garlic Secret Spice

The UK's first food tasting company are very proud to announce the start of a new range of Secret Spices starting with Wild Garlic.

One of their founding principles is a commitment to creating versatile products with a multitude of uses. The first in a new range is a perfect example. It comprises wild garlic and garden herbs together with a secret dash of wasabi.

Wild garlic is very common throughout the UK and you can often smell it before you see it whilst taking a walk through the woodlands. Unlike your standard garlic, it’s the leaves of the wild garlic plant that are used in this blend. As well as using Wild Garlic seasoning to make a gorgeous garlic butter, a brilliant garlic bread, a delightful dip or a tasty cheese ball just 1/4 tsp of this store-cupboard wonder can replace 1 clove of fresh garlic in other recipes too.

My Secret Kitchen are predicting the rise of North African food in the market place in 2012. Their new Saffron Tagine Paste is an intense concentration of saffron and exotic spices. A heady combination of classic flavours you'd find in a traditional tagine or stew – coriander, cinnamon, black pepper, clove and mint – with a generous helping of the most indulgent of spices, saffron.

The result is a fragrant and aromatic paste that can be used in a tagine or slow-cooked stew (where it is especially good with cheaper cuts of meat) or in marinades and dressings. As is now normal practice at My Secret Kitchen this is an especially intense paste so a very little will go a very long way.

Finally My Secret Kitchen are very proud to announce the long awaited return of Miso dressing with ginger. It is an intensely flavoured salad dressing featuring wheat free soy sauce, white miso paste (a Japanese paste made from fermented beans more commonly used to make miso soup) and fresh ginger. Perfect as an Asian marinade or to add to a quick stir fry, and as it's oil free and has no added salt, it's the perfect thing to splash onto salads for a burst of guilt free flavour.

My Secret Kitchen is the UK’s first nationwide food and drink tasting company, and was started by husband-and wife-team, Clare and Phil Moran. They’ve taken the traditional Tupperware style business concept of home demonstration parties and turned it into a wonderful food tasting evening, where the host and his/her friends have an enjoyable time experiencing unusual and different foods, sharing recipe ideas in a warm relaxed non-pressure environment.

The business concept has proven to be a great success in the economic downturn for food lovers who are looking for an extra income and have joined My Secret Kitchen as a consultant, earning money from showing all the great foods.

If you're interested in spreading the word about some weird and wonderful foods, or would like more info about the idea of helping people earn an extra income by indulging their love of food or simply looking for a feel good story about a family who are leading the way in innovative food concepts.... or maybe would just like some samples to try then contact Phil Moran at:- philmoran@mysecretkitchen.co.uk
0845 094 5319
www.mysecretkitchen.co.uk

Schwartz Collaborates With Chef Maria Elia To Launch McCormick's Global Flavour Forecast® 2012

Maria Elia creates six tasty recipes to bring top flavour trends to the table all year round.

Herbs and spices experts Schwartz, in partnership with parent company McCormick & Company, Incorporated, a global leader in flavour, uncovers the future of flavour and releases its first ever global Flavour Forecast 2012. Since 2000, the report showcases McCormick and Schwartz leadership in culinary trends and innovations. It pinpoints common trends and flavours driving culinary innovation and reveals a singular set of forces driving what we will eat across the globe in coming years. In the UK, Flavour Forecast was released annually since 2008.

This first global edition of the Flavour Forecast was crafted by an international team of McCormick and Schwartz chefs, sensory scientists, trend trackers, marketing experts and food technologists spanning Asia, Australia, Europe, Africa, Latin America and North America. It highlights the six hottest global culinary themes for this year illustrated by 12 regional flavour combinations.

Trends highlighted in the report include honouring a cuisine's traditional roots, seeking the ultimate in sensory stimulation, a focus on vegetables, simplicity, flavourful swaps, and breaking boundaries.

To bring Flavour Forecast 2012 to life in the UK, Schwartz is collaborating with Chef Maria Elia, who has added her twist on Flavour Forecast by developing six contemporary new recipes appealing to the UK palate. A further six recipes have been crafted by Schwartz Concept Development Chef, Steve Love, a member of Schwartz's dedicated team of Development Chefs, who collectively identified these flavours which showcase the trends. In total a selection of twelve inspiring on-trend recipes have been created for flavour enthusiasts to replicate at home.

Maria Elia's Flavour Forecast 2012 recipes include:

Raw Lamb Kibbeh and Asian Pear Salad Honours Roots
Watermelon Cooler Cocktail takes you on a Quest for the Ultimate
Honey, Harissa Marinated Aubergines wrapped in Kataifi brings Veggies back in Vogue
Jerusalem Artichoke and Vanilla Soup with Seared Scallops gives Simplicity the Shine
Red Tea Ganache with a Cinnamon and Plum Compote encourages Flavourful Swaps
Blueberry and Cardamom Glazed Ham reminds that flavour has No Boundaries

"Being on top of culinary and flavour trends is something I'm passionate about as a chef, so it's a pleasure to work with Schwartz on their Flavour Forecast 2012," says Maria Elia. "I get to experiment with my love of flavour combinations and create innovative recipes, applying a fresh perspective on tradition that balances modern tastes and cultural authenticity. It's a fun and exciting challenge; a global adventure to inspire the palate!"

Steve Love adds, "Flavour Forecast 2012 demonstrates six global trends with some inspiring and delicious regional flavour combinations and food experiences, allowing you to eat in many countries without leaving your home nation. Now in its fifth year in the UK, the Flavour Forecast is inspired by the food we eat every day, from supermarket products to restaurant offerings. Trends pinpointed in past editions have moved once-edgy ingredients into mainstream popularity and we have no doubt it will continue to further enlighten the global culinary scene."

Schwartz is McCormick's leading "herbs and spices" brand in the UK, offering the greatest variety of herbs, spices and seasonings. Our spice experts from McCormick have travelled the world in search of the best spices and herbs available. Schwartz's extensive product portfolio spans into different sectors including recipe mixes, wet sauces, gravies and innovative stir fry seasonings.

To learn more about Flavour Forecast 2012 in the UK, visit www.schwartz.co.uk and to explore the future of global flavour, visit www.FlavourForecast.com.