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Quinoa Tart with Spinach

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Quinoa Tart with Spinach
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Course: Appetizer, Main Course, Side Dish
Ingredients
  • 1-2/3 cup water
  • quinoa
  • 1 egg
  • 7-8 mushrooms
  • 1/2 red onion chopped
  • 1/2 bag of spinach
  • 1 tsp dried chillies
  • salt to taste
  • Nut Cheese
Instructions
  1. Place quinoa and water in pot and bring to a boil, turn down heat and cook for 12 minutes until fluffy. Remove from heat and let rest with lid on for five minutes.

  2. Beat egg and mix with quinoa. Place mixed quinoa crust on parchment paper or a silicone mat to make a 10-inch circle - spread evenly and bake for 15 minutes at 375 until light brown.

  3. Saute mushrooms, onion, and spinach until done. Place to the side. 

  4. Make Nut Cheese.

  5. To assemble, place quinoa tart on plate, spread nut cheese and place mushroom layer on top. Serve hot or cold. Slice with pizza cutter.

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Beet & Herb Salad with Cherry Blossom

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Beet & Herb Salad with Cherry Blossom
Course: Salad, Side Dish
Ingredients
Salad
  • Small head of Raddichio
  • 1/2 yellow beet
  • 1/2 red beet
  • 1/2 candy cane beet
  • 1/2 bag of bean sprouts
  • 1/2 can water chestnuts cubed
  • 3 spring onions
  • 4 radishes
  • 1/2 cup shredded basil
Dressing
  • 1 tbsp peanut butter
  • 1 tbsp freshly grated ginger
  • 2 tbsp Cherry Blossom Vinegar
Instructions
  1. Finely slice raddichio and basil. Use spiralizer to cut each beet, separate and place aside. Rinse and dry bean sprouts, place in salad bowl.

  2. Finely chop radishes and spring onions, chop water chestnuts into 4 pieces and place in the bowl. Add beets.

  3. Mix dressing and toss salad.

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Apricot & Icewine Teacake with Apricot & Bay Ice Cream

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Apricot & Icewine Teacake with Apricot & Bay Ice Cream
Prep Time
20 mins
Cook Time
1 hrs
Total Time
1 hrs 20 mins
 
Course: Dessert
Ingredients
  • Apricot & Icewine Tea Bread Mix
  • 250mL Apricot & Bay Vinegar
  • 1 cup sour cream
  • 1 cup cream cheese
  • Chocolate to gain the top of the cake
Instructions
  1. Boil Kettle and Make Tea Bread.

  2. Make two thin cakes approximately 8 inches in diameter. Bake for about 10 minutes -- until brown, use skewer as tester. Place aside and let cool.

  3. Reduce a bottle of Apricot & Bay Vinegar in a saucepan for about 10 minutes. Place in fridge to cool on a wire rack.

  4. Place chilled vinegar, cream cheese and sour cream in an icecream maker. The mixture takes about 15-20 minutes to freeze.

  5. Assemble by placing one cake on a plate, top with ice cream, then layer the second cake and garnish with chocolate. Place in freezer for 20 minutes and serve!


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March Cooking Exploration

Tantalize your taste buds! Come gather at the farmhouse for our March edition of Cooking Explorations featuring our Snowdon House Gourmet products!

Date: March 27, 2018

Time: 1:00-2:30pm & 6:00-7:30pm

In March We’re Cooking:

Cranberry French Toast stuffed with Brie and Topped with Rhubarb Preserves

Spinach & Portabello Mushroom Salad

Lavender & Lemon Scones with Flavoured Butter and Cream Cheese

Please Register by emailing info@snowdonhouse.ca or call 250-658-3419

Cost $20.00

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Quinoa Quiche

“I stumbled upon a recipe using quinoa as a crust for a tart and thought I would modify it as a crust for quiche. The thing I love most about this crust is how when it’s mixed with my farm eggs it is bright yellow: sunshine on a gloomy day! So below follows my rendition. A great way to add extra protein to a recipe is to use quinoa as a crust.” –  Laura Waters, Seaside Magazine

 

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Quinoa Quiche
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Breakfast
Ingredients
  • ½ cup qunioa
  • 1 cup water
  • 6 eggs
  • cup parmesan cheese
  • ¼ tsp garlic powder
  • 1 yellow pepper sliced
  • 1 red pepper sliced
  • 6 mushrooms sliced
  • ½ red onion diced
  • ½ cup cream
  • 4 oz goat cheese crumbled
  • 2 tbsp butter
Instructions
  1. Preheat the oven to 375°

  2. Place quinoa and water in a saucepan and bring to a boil on high heat. Reduce to low, covering and cooking until quinoa is tender and water is absorbed (about 15 minutes). Remove from heat; leave covered for an additional five minutes.

  3. In a medium bowl stir together one egg, parmesan cheese and garlic powder. Add quinoa and stir until mixed. Turn mixture into a lightly oiled pie plate or glass baking dish and press evenly along bottom and up sides. Bake until crust is slightly brown (about 20 minutes).

  4. In a fry pan, sautée the mushrooms, onion and peppers until tender. Place in the bottom of the cooked crust with crumbled goat cheese. Whisk together the remaining eggs, add the salt and pepper and gently add the cream.

  5. Pour over mixture in baking dish and bake for 30 minutes until done. Cool before serving (about 30 minutes). Lovely served with some hot buttered bread. Enjoy!

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February Cooking Exploration

Come gather at the farmhouse for the first in our 2018 series of Cooking Explorations featuring our Snowdon House Gourmet products!

Date: February 27, 2018

Time: 1:00-2:30pm & 6:00-7:30pm

In February We’re Cooking:

Quinoa Spinach Tart with Nut Cheese

Apricot & Icewine Tea Cake & Apricot & Bay Ice Cream

Herb & Beet Salad & Cherry Blossom

 

 

 

 

 

Tantalize your taste buds!

Please Register by emailing info@snowdonhouse.ca or call 250-658-3419

Cost $20.00

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Pork Tenderloin with Mushrooms and Curried Yam

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Pork Tenderloin with Mushrooms and Curried Yam
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 
Course: Main Course
Ingredients
  • 1 kg Pork Tenderloin (trim fat off first) diced in 1 inch cubes
  • 6-7 mushrooms sliced
  • 1/2 large red onion chopped
  • 1 can (338 mL) coconut milk
  • 1 package Snowdon House Curried Yam Dip Mix
  • 2 tbsp Snowdon House Exotic Mushroom Rub
  • 3 tbsp sour cream
  • 3 tbsp butter
  • salt and pepper to taste
Instructions
  1. The night before or several hours before preparing, mix the can of coconut milk and the package of the curried yam dip together. Cover and let rehydrate. The longer this sits the better. Do not refrigerate. 

  2. When ready to prepare sautee the mushrooms and onions in the butter on medium heat until golden brown, stirring frequently. Add the pork and sautee until it starts to turn brown. Add the coconut milk and the mushroom rub to the pan and simmer for about a 1/2 hour to 1 hour. Add sour cream and serv salt and pepper to taste and serve over quinoa, pasta or rice.

Recipe Notes

 

 
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Yam & Curry Egg Rolls with Fir & Fire Sauce

 

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Yam & Curry Egg Rolls with Fir & Fire Sauce
Course: Appetizer
Ingredients
  • Snowdon House Yam and Curry dip mix
  • Snowdon House Fir & Fire Brie Topper
  • egg roll wrapper( found in the produce section of the grocery store)
  • 2 cups Sour cream
  • 1 pound ground pork
  • canola oil for frying or a deep fryer
  • bowl of water
Instructions
  1. Mix Snowdon House Yam and curry dip mix with sour cream and let sit overnight is possible.  

  2. Cook ground pork on medium heat until done. Drain off all fat.

  3. Mix with sour cream and dip mixture. 

  4. Place Egg roll wrappers on a flat surface. Place approx 1 heaping tablespoon into each wrapper. Roll it up like a sausage pinching both ends and sealing all seams with a little water on your fingers.  

  5. Heat oil to 375 either in a deep fryer or saucepan. Place egg rolls in oil and cook till golden brown. Place on paper towel to remove excess grease.  

  6. Serve with Snowdon House Fir and Fire Brie topping sauce.

Recipe Notes

 

 

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Caesar Salad Lettuce Wraps

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Caesar Salad Lettuce Wraps
Prep Time
15 mins
 
Course: Appetizer, Salad
Ingredients
  • Butter or romaine lettuce for cups for serving
  • extra lettuce to chop up and mix with the onion and garlic mix.
  • 3/4 cup Sour Cream
  • 3/4 cup Mayonnaise
  • a few croutons for each cup
  • 1/4 cup Parmesan cheese
  • Snowdon House Onion and Garlic dip mix
  • 3 tbsp lemon juice
Instructions
  1. Mix sour cream and mayonnaise with onion and garlic dip and let sit for a couple of hours.

    Lay out how many cups you will be filling. The leaves will fit back to back if you cut off the extra stem piece. Chop the stems as you go and put them in a another bowl, add the mixed onion and garlic mix, croutons, parmesan cheese, and lemon juice. Mix all together and fill up the lettuce leaf cups. Any extra can be used as a dip for vegetables or crackers.


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