The internet is awash with wonderful sayings about cheese, we wanted to show you three of our favourites.
Join us over on Facebook to see more of these chuckle-worthy snippets.
No, we’ve not set up a cheese-based dating website but we can help you woo the one you love (even if you’ve left it a bit late!) We’re accepting Valentine’s orders right up until 9am on Thursday 12th February. Sent by next day delivery, you will have something deliciously indulgent to share just in the nick of time! Get shopping!
Even as lovers of indulgence, the team at Godminster has been enjoying a bountiful supply of greens this month. The New Year brings an opportunity to somewhat reverse the effects of the festive season. Luckily, brassicas (cabbage, kale, broccoli and more) are in season and readily available throughout January which makes things a little easier. Plus these veggies all go so well with cheese (small steps!)
The brassica family is vast, but one of our favourites has to be purple sprouting broccoli. This little veg has a delicate stem which makes it perfect for dunking into our Godminster Fondue. Whether you buy it from your local supermarket, grocers, or dig up these beauties from your own back garden, purple sprouting broccoli is a light and wholesome veg.
How are we enjoying them?
We like to serve this up as a special but simple side dish. By toasting in a little garlic and sesame oil the Asian flavours help pep up a weeknight meal.
We love Hugh Fernly-Whittingstall’s purple sprouting broccoli gratin, a great wintery celebration of this blushing brassica. Top with a small shaving of our cheddar and you’re winning!
Are you the person who every year is rushing around at the last minute wondering what on earth to buy your other half for Valentine’s Day?
Let’s be honest, most of us are.
Well avoid that panic this year by using our code LOVE15 at the Godminster online checkout to get £5 off any of our heart-shaped gifts in the month of January. It’s really simple and it means you can get a range of gifts for under £20 including postage and packing!
Here are our top picks:
So what are you waiting for? Use Love15 at the checkout to get £5 off these wonderful gifts and more. Please note: the code LOVE15 is only available to be used until January 31st 2015.
It’s New Year’s Eve and when you invited the neighbours round for a tipple last week, you didn’t realise it would snowball quite this much. Now you have half the village coming and you have to magic a feast out of nowhere right? Wrong. Your fridge probably holds the starting point for a number of delicious canapés. Here’s what we’re whipping up to welcome in 2015, Godminster style.
It wouldn’t be right if we didn’t start with a little something cheesy. These crispy brie and cranberry filo canapés by Ocean Spray are so moreish and look really impressive but are honestly a bit of a cheat dish. Just press the filo pastry into muffin tins and bake to get the shape before filling with creamy brie, baking until golden and bubbling then adding a spoonful of leftover cranberry sauce.
Our friends at Love Beetroot have a way of making something out of just a few simple ingredients and here is their take on a trio of simple but delicious bite sized morsels.
You know all those shallots you bought for your Christmas Day gravy and didn’t use all of? Well we’ve got an idea for those! Not so much a canapé as a hearty chip and dip combination these spiced wedges with shallot relish will be a bit more substantial once the bubbles start flowing!
We’re talking about this morning’s fridge discovery. Did you find more than a few scrapings of scrumptious Godminster cheese leftover? After a self-congratulatory cheer (proof, after all, that you demonstrated self-control over Christmas) we’re sure you’re wondering how you can use up the last of it. We’ve put together our favourite recipes to help you polish it off.
This easy baked brie recipe is perfect to whip up, delicious to eat and can be served as a lazy winter meal for two! Just pop your brie into a heat proof dish, stick in some sprigs of rosemary and a couple of garlic cloves and bake for 15 minutes. Serve with celery (if you’re being good) or a fresh baguette if you need it to go further. This recipe is dangerously moreish, and is a great way to use up any of our Brie variants; traditional, cracked black pepper or garlic and chive.
If you resisted finishing off our rich and creamy Vintage Organic cheddar over the weekend we’re impressed. Now, rather than scurrying to the fridge to cut off ’just a small’ wedge, get inspired by the ideas below…we promise, the short wait will be worth it!
Scoring high on both delicious and cute factor, these ramekins of oozy cheddar were made for leftovers! The recipe is easy to chop and change depending on how many you’re serving (or how well you resisted the cheese) too! Just make a simple cheese sauce, add the tomato and pop under the grill for a couple of minutes.
Finally, we’re taking a leaf out of Paul Hollywood’s cook book and making cheese scones. These are a firm family favourite and last well if stored in a cool dry place. Simply mix the scone ingredients, grated cheddar and a dash of parmesan, cut into shape and bake for 12-15 mins. These are best served warm with melted butter….
Photo credits: willcookforfriends.com, ohmyveggies.com, bbc.co.uk
A little reminder of our Bruton shop’s festive opening hours for you. If you have any last minute cheese requirements or sore heads that need a Bloody Good Mary to remedy them, come to see us and we will do our upmost to help!
Weds 24th: 9am-3pm
Thurs & Fri 25th & 26th: Closed
Sat 27th: 9am-5:30pm
Sun 28th: 9am – 4:00pm
Mon 29th: 10am – 2pm
Tues 30th: 10am – 2pm
Weds 31st: 10am – midday
From all here at Godminster HQ, we wish you the merriest of Christmases!
There’s nothing quite like the crisp bite of an apple. This month, we’re celebrating the nation’s favourite snack by biting into English apples. Our hero ingredient can be used in an assortment of dishes, savoury and sweet and you can enjoy them, guilt free. So whether you get your apple crunch from your own garden, the greengrocers or your local supermarket, make the most of them this month, they really are ripe for the picking! Here are a couple of ideas to make sure you get an apple a day when this crispy snack isn’t quite enough alone.
One of the easiest ways to get your English apple-a-day is to add it to your meals in a saucy form. Lots of healthy food bloggers are adding it to their porridge in the morning and we must say it’s a hit! Simply chop the apples, add a splash of water and a sprinkling of brown sugar and leave to simmer. We like it with a cheeky teaspoon of nut butter too.
It’s no surprise that this works well with savoury meals too – add a little to a ham sarnie, serve it up with sausages or add it to a plate of succulent roast pork supper.
Cakes, cakes, cakes.
Beyond the traditional realms of apple crumble or apple pie lies an even bigger world of apple cakes. These are moist and often have less sugar (so you can enjoy a slightly larger slice, perhaps?!). Our favourites are this blueberry and apple cake and this Christmassy apple German cake which is particularly good with Bramley apples.
With Christmas approaching fast there’s no shortage of creamy Godminster cheeses around. Why not get into the spirit by following the lead of The International Cheese Awards judges… lay out your brilliantly British cheese board, slice up a fresh Cox’s apple and get to it. Professional judges bite into apples between cheeses as they’re great palate cleansers and we’ve really enjoyed their fresh taste at Godminster HQ.
Ok, we admit that this isn’t going to help ‘keep the doctor away’ but if you’re celebrating English apples you may as well get a little (sensibly) merry! Our favourites are Bristol’s Exhibition Cider, Cornish Orchards Blush and Perry’s Pressed Dry.
Photo credit: thetelegraph.co.uk
Godminster has teamed up with Myakka again, this time we are offering fans of our Facebook page the chance to win a beautiful Contemporary Nest of Tables from our local fair trade furniture aficionados worth £129.
Handcrafted from Indian Rosewood the nest of tables features soft, smooth curves. Naturally space-efficient, the three tables simply slide away when not needed. Perfect for any unexpected guests who pop over during the festive season!
All you have to do is find us on Facebook, like our page and Myakka’s and then comment on our competition post, telling us who you’d love to have around your table this winter.
The closing date is Monday 24th November.
Some of you may groan, while others will rejoice, the humble sprout has to be our seasonal superhero ingredient!
Over the last couple of years sprouts have been getting a cooler reputation thanks to chefs giving them a makeover. No longer left to boil until the rest of the meal is ready now we’re encouraged to stir fry, roast and sautée the little beauties to crisp, crunchy, buttery perfection. So here’s a couple of ideas of how to make the most of a seasonal crop that’s in abundance and finally deserves to be celebrated.
Possibly the easiest way to shake up your sprouts – simply toss trimmed and halved Brussels sprouts in a little olive oil, salt, pepper and a herb of your choice. Place on a baking sheet and roast for around 30 minutes until the insides are tender. You could serve as a side dish or as the main event by crumbling some cooked bacon over the sprouts and topping with a poached egg.
Think of it as fusion, using the Asian staple of a wok but Mediterranean ingredients to infuse flavour into your Brussels. Chop some cooking chorizo into small cubes and dry fry in a hot wok until the oil has been released and the cubes are turning crispy. Throw in thinly sliced sprouts and toss in the hot oil until the green leaves are turning crisp at the edges, finish with black pepper and serve. Great with chicken or a chunky white fish.
Get some onions sautéing in a mixture of olive oil and butter until slightly caramelised. Add in some chopped garlic and continue to cook gently for another minute. Toss in Brussels sprouts that have been cut in half and cook for around 6-8 minutes, stirring occasionally to make sure they don’t catch. Pour over some boiling water so that there’s a couple of cm in the bottom of the pan and add a knob of butter and pop the pan lid on so that they can steam for a couple of minutes. When the sprouts are tender remove the lid and reduce the liquid down until your greens are just coated. This makes a delicious side dish for a Sunday roast.
Photo credit: Seriouseats.com