I was recently asked to speak at a food strategy forum and it was exciting to be able to tell people my journey as a busy city professional and mum, to launching my G’NOSH dips range – and becoming a foodie entrepreneur.
It was easy for me to decide what I would talk to people about: the Power of Sharing.
My passion for food started through sharing my own recipes and dishes with family and friends. I love entertaining, and there’s really nothing as satisfying as eating really good food with people you love.
When I decided to take the plunge and leave my comfortable city job to launch my own fresh dips brand, the first thing I did was to pluck up the courage and ask my food heroes at big brands like Innocent, Gu and The Collective Dairy how they started out.
By sharing their stories, I was motivated to begin my own journey – and I started making fresh, natural dips in my own kitchen at home. G’NOSH was born.
Of course, dips themselves are perfect to share, whether it’s snacking and gossiping with friends, topping them on crostini as mini canapés when entertaining, or including them in a recipe for all the family.
G’NOSH is still really new but I am already sharing my experiences with other foodie entrepreneurs and hopefully helping them start their own journeys too.
Pumpkins are associated with the traditionally carved spooky faces of Halloween, but actually they are a fantastically versatile ingredient that can be used in a number of sweet and savoury ways.
As you know G’NOSH is all about the sociable element of eating and enjoying great food and so I wanted to share an inspiring idea of how to use pumpkin in a warming Halloween dish that is guaranteed to be a flavour sensation.
As the cold nights are drawing in, a warming Pumpkin soup is a comforting dish to serve to the family. Roast the pumpkin until the flesh is soft. Meanwhile sauté some white onion in a little olive oil, and once the pumpkin is ready add the flesh to the pan and keep on a low heat. Add a chopped chilli to contrast with the sweet flavour of the squash, and finally add a pint of good quality chicken or vegetable stock and heat through. Either use a handheld liquidiser or a blender to get a nice smooth consistency. Bring back to the pan and add a spoonful of G’NOSH Sweet Black Bean Dip a few moments before serving and stir through – this will add a new smoky flavour dimension. This is a hearty bowl of soup and is delicious served with home-baked bread.
If you’re finding it difficult to source pumpkin, we recommend using butter squash as a suitable alternative.
Comments Off on Pumpkins Aren’t Just for Halloween
At G’NOSH, we like to inspire others with ideas for enjoying great food and the G’NOSH range of dips have endless possibilities for how to use them in delicious dishes. This week I’m giving readers my top five ways to enjoy the delicious and colourful G’NOSH Beetroot & Mint Dip.
1. Marinate some lamb fillets in a simple olive oil, sea salt and freshly ground black pepper mixture overnight in the fridge. Roast some summer vegetables such as courgettes, tomatoes and peppers in a tray with some oil and garlic and in the meantime place your lamb fillets onto the BBQ or into a griddle-pan and cook to your preference. Serve together with the vegetables, some freshly toasted pitta and the delicious Beetroot & Mint Dip – if you have a large appetite prepare some plain boiled rice or couscous to serve alongside
2. Make a traditional English ‘Ploughman’s Platter’ including a cold pie, a selection of cheeses such as Stilton, Cheddar and Wensleydale, some slices of apple, celery sticks, some grated carrot with your choice of salad and instead of serving with pickles replace with the earthy G’NOSH dip – the spicy jalopeno chilli peppers will give the platter a nice gentle kick
3. Make a Greek salad of feta cheese, Kalamata Olives, sliced lettuce, tomatoes, celery, red onion and crunch peppers and serve with a Greek flatbread and some G’NOSH Beetroot & Mint Dip
4. An unusual but vividly delicious breakfast or brunch dish would be to make some potato pancakes but add a spoonful of the dip to the mixture, serve with some smoked salmon, crème fraiche and a squeeze of lemon juice for an alternative to the usual ‘Eggs Benedict’ or ‘Bacon Sandwich’
5. Make a batch of Scandinavian-style open sandwiches topped with G’NOSH Beetroot & Mint Dip. Make a veggie version by adding delicious pea shoots, watercress and some cottage cheese and a meaty alternative could be to add a slice of rare roasted beef fillet and shavings of Parmesan cheese
Here at G’NOSH we’re all about enjoying the best possible food produce and so seasonality is really important to us.
With that in mind here are a few suggestions of ways to enjoy food that is at its very best in October:
Make a delicious autumnal salad of seasonal Watercress leaves with some roasted figs which are also at their prime, and goat’s cheese. Toast some walnuts to sprinkle over this simple salad and serve with a spoonful of G’NOSH Beetroot & Mint Dip. This makes the perfect lunch or supper.
Mushrooms come into their own during October and there are so many wonderful varieties out there. Here are my three top tips to enjoy wild mushrooms during their best season in easy-to-prepare dishes with maximum flavour:
1. Sauté in a little extra virgin olive oil and a crushed clove of garlic, add a spoonful of crème fraiche and serve on some toasted ciabatta with some seasoning for a simple but satisfying dish
2. Prepare delicious stuffed Portobello mushrooms. For your stuffing chop up 100g of Chestnut mushrooms, a red onion and some crushed garlic, sauté in a little oil with some chopped pancetta for a few minutes. Remove from the heat and add to a bowl with 150g breadcrumbs or Panko, a spoonful of G’NOSH Sweet Black Bean Dip and some chopped, fresh parsley. Fill each mushroom and bake in the oven or under a grill for 15-20 minutes
3. Make a wild mushroom omelette – adding any other ingredient you enjoy. Drizzle a little truffle oil over before serving for a simple but decadent brunch or lunch dish
Monkfish – the deliciously meaty white fish comes into its optimum during October too and I enjoy this by dipping the tail into a small plate covered in G’NOSH Muhumarra Spicy Red Pepper Dip and turning so the fillet is covered, then wrapping in some salty San Danielle ham and baking for 20 minutes in the oven. I serve this with a potato salad and some green beans.