Dipping the G'NOSH Toe in Ocado Waters

I’ve always had a bit of a crush on the Ocado brand – it has many of the qualities that I admire, and I’ve been a customer for years now. So I’m delighted and incredibly excited to announce that G’NOSH is now stocked online (www.ocado.com) and can therefore be purchased nationwide.

All five G’NOSH Dips can be bought for £2.49 each and here are a few reasons why our marriage of brands works:

1. Ocado and G’NOSH are both ‘challenger’ brands – with a passion and belief that it’s important to continually tell our story.

2. Ocado takes customers feedback seriously and I feel exactly the same way with G’NOSH and am always dedicated to listening to the thoughts and feelings of the loyal and newcomer G’NOSH fan-base.

3. Quality is key – G’NOSH and Ocado share the same value that premium and luxury ingredients – or at least the very, very best quality is paramount to success and maintaining customer satisfaction.

4. Online communication is key to getting your voice heard – online, you’re not a tangible object, and so shouting, screaming or just gently wailing your brands messages needs to be done in new and exciting ways – hence the growing numbers of fans on our Twitter and Facebook sites and our newly launched Pinterest page.

If you have been following G’NOSH online so far in our journey but have been unable to purchase then please do check us out on www.ocado.com and Tweet us your messages @gnoshers – we’re always keen to hear your feedback!

Happy G’NOSH-ing!

• Tweet
• Send
• Like
• +1

Three Top Foodie Trends We Love…

Bacon

Forget the usual rashers from your nearby greasy-spoon cafe, the only way to eat bacon now is sweet. With the rise and rise of Bacon Jam (even Martha Stewart is making the stuff!) to the American classic of Bacon-infused Bourbon, it’s time to embrace the smoky stuff and get involved.

Our favourite is the French Toast with Banana, Maple Syrup & Streaky Bacon at Peter Gordon’s restaurant The Providores in Marylebone.

Urban Foraging

Get back in touch with the seasons and head to your local park to forage for some delicious treats that can be incorporated into your cooking. From fragrant elderflower, to nettles, dandelion, lovage and wild garlic – you can hunter gather some delicious salad components and feel like you’ve earned it.

Gin

From boutique brands such as Ian Hart’s Sacred Spirit distilled in his own Highgate house, to a classic Gordon’s and tonic with a slice of cucumber, this British spirit seems only to grow in popularity.

Tipped to be the drink of the summer for 2012, we think the best way to enjoy on a sunny day is in a homemade summer punch with elderflower, lemon, mint, fresh apple juice, slices and berries. Did anyone say Gin O’Clock?!

• Tweet
• Send
• Like
• +1

Top Weekend Picnic Spots

Weekends are great for spending time with loved ones and with the weather warming up, it’s a perfect opportunity to dig out the picnic blanket, load up your hamper and head out to the great outdoors for some al fresco fun with friends and family.

Picnics are a great way of embracing local beauty spots and discovering gems in your area that you might not notice in the colder winter months.

Some favourite picnic spots across the UK, from team G’NOSH: Richmond Park in London,  Bishops Palace in London, Royal Victoria Park in Bath, St Herbert’s Island in Cumbria, Devil’s Dyke in East Sussex, Hadleigh Country Park in Essex, and Mallards Pike Lane in the Forest of Dean.

Picnic fare tends to be very traditional but why not update family favourites with a modern twist with a little help from G’NOSH.

Here are 3 top ideas for jazzing up picnic classics:

1.       Refresh and rejuvenate ham sandwiches by spreading with a good slathering of Beetroot & Mint Dip and some cream cheese on chunky seeded bread

2.       Give Tricolore salads a bold partner by spooning through a generous amount of Sun-dried Tomato & Basil Dip.  Fold in some couscous with your favourite salad ingredients.

3.       Crudités are the healthiest dippers but they needn’t rely on Seventies style packs of dips – impress friends and family by serving batons of carrots, cucumber and celery with Muhamarra Spicy Red Pepper Dip or our Babaghanoush  -   Smoky Aubergine Dip

• Tweet
• Send
• Like
• +1

WHAT’S IN SEASON?

The British Asparagus season isn’t always totally predictable but officially it should be 24th April to 21st June.  A short window to eat this wonderful vegetable at its tastiest, but we urge you to make the most of it!

Endlessly versatile, we promise you’ll never get bored:

Thin spears smothered in Hollandaise sauce, served with a Poached Egg and toasted English Muffin makes an indulgent breakfast treat.

Homemade asparagus soup, drizzled with cream and cracked black pepper is a great, warming starter, especially when you stir in some G’NOSH Sweet Black Bean.

Chopped and cooked with toasted sesame oil makes for a great, crunchy Vegetable Stir-Fry on Egg Noodles.

Steamed with Honey, G’NOSH Spicy Red Pepper Muhummara and served with Salmon Fillets, is a healthy but delicious dinner.

And finally, in their most simple form - thick spears with melting fresh butter  – must be eaten with fingers, and is said to be the tastiest of all aphrodisiacs!

Asparagus has been enjoyed since Roman times and with their beautifully speared tips are a part of the lily flower family.

Asparagus has to be planted for three years before it yields any spears and it all has to be cut by hand, so think about the care taken to cultivate each bite, when you next eat this delicious vegetable.

• Tweet
• Send
• Like
• +1

We're Not Just About Dipping

We’re not just one-dip-ponies here at G’NOSH – delish gourmet dips can be used in so many other ways for quick and fuss-free dishes.

Here’s some of our favourite alternative ways to G’NOSH…

1.       Make a simple butternut squash soup interesting by stirring in a heaped spoonful of our Sweet Black Bean dip. Even better garnished with some chopped fresh coriander leaves for a fresh flavour.

2.       A simple salad of roast chicken, green leaves, radishes and cucumber can be spiced up with our Red Pepper Muhummara dip. Squeeze over some lemon juice, crack some black pepper, and stir through the dip like a dressing.

3.       Pan-fried slices of Chorizo and our Smoky Aubergine Babaghanoush makes a simple but gorgeously rich filling for a wholemeal  Pitta sandwich.

4.       Grilled Mackerel with Puy Lentils, Pomegranate Seeds, thinly sliced Orange and our Beetroot & Mint chunky mixed through - a colourful salad that explodes with fresh flavours!

5.       Make a gourmet twist on the classic Bolognese using our Sun-Dried Tomato & Basil dip with white wine, onion, coarsely minced beef, celery, carrot and nutmeg, served over fresh linguine and garnished with fresh basil and shavings of parmesan.

Et voila: five easy meals made with dips that pack a flavoursome punch…and not a potato chip in sight!

• Tweet
• Send
• Like
• +1

A Taste of New Zealand

A Taste of New Zealand

With far-reaching influences from Europe, Asia and Polynesia, New Zealand’s cuisine has been described as ‘Pacific Rim’ and includes an explosion of diverse flavours and ingredients.

Kiwis love their food, and enjoy it in a relaxed, unaffected and laidback way – it’s good to see some of this spirit in London and I wanted to share some of my favourite foodie spots with you:


Ozone Coffee

Newly launched in Shoreditch, the team at Ozone have brought their delicious NZ coffee brand to London. With their own in-house roastery and laidback food menu, they have big plans to revolutionise the capital’s coffee drinking culture.

If you’re not a caffeine junkie, try their Hot Chocolate, which also come in Peppermint and Chilli varieties, and are made with ‘Dutch’ cocoa from West Africa.

Stylish interiors are relaxed and comfortable, with a very cool, industrial edge making it the perfect hang-out morning, noon and evening.




The Providores & Tapa Room

This Marylebone hotspot is always heaving at the weekends for their famous brunches. With no reservations in the Tapa Room, the atmosphere is always fun and buzzing, and as the sun comes out, try to bag some pavement seating and watch the world go by.

A totally different brunch experience to your basic Eggs Benedict fare, the menu includes creative dishes such as Sweet Potato, Feta & Sweetcorn Tortilla with Urfa Chilli Yoghurt, French Toast stuffed with Banana & Pecans with smoked streaky Bacon & Vanilla Verjus Syrup and Thai Basil & Lime Waffles with Tomato Jalapeño Chutney. Delicious.


Kopapa

Sister restaurant to Providores, Peter Gordon serves up his critically acclaimed and innovative fusion food in this Covent Garden restaurant and bar, with a variety of small tapas-inspired dishes, all-day dining, and a la carte menus.

Worth a visit for the drinks list alone, with a regularly changing menu of global wines, sake, sherry and cocktails, as well as interesting and exotic non-alcoholic options, including Tamarillo & Kiwi Fruit Smoothie and Root Ginger & Manuka Honey Lassi.

• Tweet
• Send
• Like
• +1

Goat's Cheese & Prosciutto Dippers

Here at G’NOSH, we love to talk about our fresh, gourmet dips, but we believe that what you dip in them is just as important!

Although a handful of nachos or some simple crudités of carrot, celery, endive leaves and chunky slices of pepper are tasty, with just a little more prep time you can prepare some delicious dippers that make perfect pre-dinner nibbles when you have guests.

This is one of our favourite recipes, and is perfect to dip into our G’NOSH Sun Dried Tomato & Basil Chunky.

You’ll just need a packet of frozen puff pastry sheets, some fresh prosciutto, goats cheese, fresh thyme and some eggs to brush over the pastry.

Thaw the pastry sheets and roll out evenly. Place some slices of prosciutto on half of each sheet, top  with slices of goats cheese and evenly sprinkle the oregano on top.

Fold the other half over of the pastry sheet over the top of the prosciutto and goat’s cheese and roll out again to 9 to 12 inches. Egg wash the pastry and top with cracked black pepper.

Cut half inch wide slices out of the entire sheet and twist, pressing the ends down so they don’t unravel. Place on wax paper before baking at 200C for 20-25 minutes, or until golden brown.

Allow to cool slightly, before serving. They look pretty served on the table in a large vintage glass or even a jam jar for a rustic look.

It’s an easy recipe to vary too: simply swap the goat’s cheese and prosciutto with thin strips of halloumi and chopped black olives for the perfect accompaniment with our Smoky Aubergine Babaghanoush, or use a small amount of tomato paste, with fresh lemon juice, and a sprinkling of paprika, which will taste wonderful with our Spicy Red Pepper Muhummara dip.

• Tweet
• Send
• Like
• +1

Spring Salads

April is just round the corner, and with it comes the delicious, fresh salads of spring. Rocket, watercress and wild garlic are all in season, and so it’s the perfect opportunity to start experimenting with some punchy, spicy flavours.

Wild garlic can be found in woodlands, and often near or around bluebells. It’s really pretty with its delicate white flowers and lush leaves. Unlike, domestic garlic, we eat the leaves not the bulbs, and they are delightful to just add to a salad as a flavoursome garnish.

There are many ways of being creative with salads, and these nutrient packed leaves are a tasty, fuss-free way to eat delicious and healthy food.

Here’s two of our favourite recipes for seasonal salads:

Orange & Watercress Salad
Inspired by Nigel Slater, this salad is so easy to make, and so refreshing.

Simply peel 2 large oranges and cut into 6-8 rounds.

Toast 3 tablespoons of mixed seeds (we love pumpkin, sunflower and sometimes even add a walnut or two) and add to the orange slices.

Add 5 generous handfuls of watercress, and if you want some crunch, also include some radish sprouts.

Drizzle all in a nutty dressing, made from 2 tablespoons each of walnut oil, olive oil and lemon juice, with a good pinch of sea salt and cracked black pepper.

Warm Rocket Salad
Rocket tastes great when mixed with warm ingredients, so it slightly wilts and releases its flavour.

Wild rocket drizzled with a good quality balsamic vinegar, some toasted pinenuts, and roasted red onion sliced into chunky wedges is a delicious base.

We like to top with thick slices of grilled goats cheese and some thin ‘carpaccio’ style slivers of beetroot.

The purple of the beetroot, onion and balsamic vinegar, contrasts beautifully with the rich green of the salad. And, we think, it tastes delicious!

• Tweet
• Send
• Like
• +1

Charlotte’s Homemade Pizzas make great G’NOSH

A rainy afternoon – what a great time to make pizzas with my children! A favourite pastime of our little ones, keeping them busy, messy and very happy. Stretching the dough, putting the ingredients into small bowls so everyone can help themselves to their own favourite combo of toppings.  And of course, using G’NOSH as an exceptional base…

We like to make our own dough. A basic pizza dough recipe makes the best crust. 

My secret tip – add a dollop of honey to the dough – it makes a beautiful difference. You can add other mix-ins like dried oregano to customize it. I never worry about rolling the dough into a perfect circle. The more rustic the better!

Here is quick, easy, yummy homemade pizza dough, which you can top any way that you like. This makes a thin crust but it can be doubled for a thick crust.

350g white flour
1 tsp salt
1 tbsp caster sugar
Dollop of honey
50g butter
1 x 7g sachet fast-acting yeast
2 tbsp olive oil, plus extra for brushing
175-200ml lukewarm water
Place the flour, salt, sugar in a large mixing bowl or straight into magi mixer (using the dough hook attachment). Rub or blitz in the butter until mixture resembles fine breadcrumbs. Put yeast sachet into the lukewarm water Make a well in the centre of dry ingredients, add the yeast + water, oil. Blitz for a few seconds until forms a large moist and sticky dough ball. Add more water or flour if needed. Transfer dough from the bowl to a lightly floured work surface, cover with a clean tea towel and allow dough to rest for 5 minutes. Uncover and knead for 10 mins or until it feels smooth and slightly springy. Shape the dough into 3-5 equally sized balls. Lightly brush with olive oil, put into cling film and in the fridge to cool for 30 mins.  Dough is easier to handle when cold.
While the dough is cooling, you can get stuck into preparing your toppings:

G’NOSH Sundried Tomato & Basil Dip makes the perfect topping with some of these suggestions:

* Passata (ripened tomato) sauce
* Mix of grated cheeses – Mozzarella and Gruyere are faves!
* Parma Ham
* Lashings of fresh basil (to add on top after cooked)

If you like something with a bit of bite, try our Spicy Red Pepper G’NOSH Muhummara Dip that can be mixed and matched with the following:

* Béchamel sauce (white sauce)
* Shredded roast chicken breast
* Mushrooms
* Slices of red or yellow peppers
* Grated mozzarella

Be rustic about adding your toppings, especially when kids are involved in the making.

Letting them make pizza faces is also a fun way of decorating their own dinner and ensures they will be interested in eating their finished masterpieces!

• Tweet
• Send
• Like
• +1

The Doggy Bag Debate

Asking for a doggy bag at the end of a meal: do you, or don’t you? Well, apparently not – with most Brits feeling too embarrassed to ask a restaurant to package up their leftovers at the end of a meal. But with 20 million tonnes of food being thrown away as waste in Britain, it must be time to get over those inhibitions and start enjoying last night’s supper again, whether it was a low key curry or a Michelin starred feast.

If you’re like us at G’NOSH HQ, your eyes may often be bigger than your stomach, but we love a leftover as it allows us to experiment with different G’NOSH combinations in the kitchen. Here’s two of our faves:

-Leftover lamb cutlets from a Sunday roast are delicious eaten as a simple lunch with G’NOSH Smoky Aubergine Babaganoush. To liven the whole thing up, scatter with some cumin, parsley and a drizzle of olive oil, or if you have can get your hands on it, pomegranate molasses

-Any leftover potatoes and vegetables can be transformed into a simple frittata that’s easily transportable to the office the next day. Simply combine 4 eggs, a large pinch of grated cheese (we love Parmesan or Grana Padano) and seasoning, and pour into an oiled pan. Add in all the leftovers and cook for 5 minutes, before turning and cooking for another 3 minutes until golden. Slice in to wedges and enjoy with a side serving of Sun Dried Tomato & Basil G’NOSH for that Mediterranean flavour!

• Tweet
• Send
• Like
• +1

What's in season?

Now that we can buy pretty much any ingredient all year round, we often lose touch with what's in season. Although it's great to be able to have such a wide variety of produce whenever we need it, it's also good to become aware of what's best when - and how it was grown.

Now is the time for the versatile vegetable or salad leaf, chicory, with its distinctive white bulb that gives a satisfying and deliciously bitter crunch.

Here at G'NOSH HQ, we love to keep thing simple and so we simply spoon a dollop of Beetroot & Mint Chunky on to each leaf and top with a couple of cubes of crumbly feta cheese and a sprinkling of chopped toasted walnuts.

Although it takes literally two minutes to assemble, the finished result looks so lovely, with the deep purple of the dip on the pale leaf, that we've even served them as canapés for last minute guests!

• Tweet
• Send
• Like
• +1

How To Make The Humble Jacket Potato Interesting: Charlotte Shares Her Top Tips

While the days are still cold and wintry, one of my favourite fuss free meals for a quick lunch or a family supper is the humble jacket potato with a variety of interesting fillings to make it a real treat.

The first tip for the perfect jacket is to use the right potato – a floury Maris Piper or King Edward is the best for that delicious fluffy texture. Give it a thorough wash and then simply sprinkle it with coarse sea salt, which will give the jacket a satisfying crunch when cooked. You can brush off any excess salt before eating. Prick the skin before putting in the oven and pop them in for at least an hour on 220 OC.

Here’s my top tried and tested toppings:

-For a variation on the traditional baked beans, try a tablespoon of G’NOSH Sweet Black Bean dip with a drizzle of crème fraiche, some finely chopped tomatoes, a handful of Monteray Jack (or your favourite variety of) grated cheese. Garnish with fresh coriander leaves

-I really love melted goats cheese and so as an indulgent treat, I halve the potatoes once they are cooked and grill a thick slice on top of each for two minutes, or until it bubbles. I then serve with a good dollop of G’NOSH Beetroot & Mint Chunky on top and some sliced sweet pimento peppers. This is also really delicious with sweet potato.

I’d love to hear some of your favourite combinations. Post us your tips or recipes in the Sharing box below…

• Tweet
• Send
• Like
• +1

G’Nosh With Us At Selfridges This Week!

We’re so excited about our launch at Selfridges this week that we can’t sleep! We’d love for you to come and join us for a G’NOSHing session on Friday 10th or Saturday 11th February, as we will be sampling all five of our mouth-watering gourmet dips.

Whether you’re a fanatical foodie, or just enjoy good quality wholesome ingredients, we promise that you won’t be able to get enough of our new dips.

We love a good sharing session here at G’NOSH – our dips are the most easy-going, sociable snacks out there, so come and find us in the Food Hall of the Oxford Street store and tell us what you think.

We hope to see you there!

The G’NOSH Team x

• Tweet
• Send
• Like
• +1

What’s In A Name?

There’s so much to consider when choosing a name. How to capture all the passion we’ve put into our dips to ensure they are the freshest and most delicious they can be, while still shouting about all the fun we’ve had doing it.

Why did we come up with G’NOSH? Well our dips are the perfect food for sociable sharing, easy-going eating – that’s the NOSH. But they’re more than that. We use the best quality ingredients, to make sure that all our dips are fresh and bursting with flavour because we care about what we eat. We love gourmet, and that’s what the G stands for.

And the apostrophe? Well that’s a cheeky little nod to Charlotte’s homeland – she’s a Kiwi and has missed the great fresh dips that you can find ‘down under’. So, after spending hours in her kitchen at home trying to recreate those flavours, she set about making it easy for the rest of us, and created fuss-free dips that keep that delicious homemade taste. G’day? G’NOSH. It makes perfect sense.

• Tweet
• Send
• Like
• +1