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Customer Appreciation Day!

Once again, Snowdon House Gourmet and Gifts is happy to announce our annual Customer Appreciation Day.

Join us  on November 9th and 10th from 10am to 5pm. Come and enjoy a cup of hot mulled cider and lots of tasty samples.

Receive 15% off all day long on all Snowdon House Products

Thank you for supporting Snowdon House Gourmet & Gifts

“When Unique Really Matters”

Snowdon House Gourmet & Gifts Ltd. 1890 Mills Road North Saanich

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Seaside Magazine Cover

“I discussed a concept with Laura Waters, founder of Snowdon House Gourmet & Gifts and asked if she could bring my vision to life with anything edible from her farm acreage….. and voila, she did it. Laura’s passion for cooking, gardening, flower arranging and designing fuels the array of products she creates, and that passion certainly shines through on this month’s cover!” – Sue Hodgson, Publisher & Owner, Seaside Magazine


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Culinary Classes

After successfully holding monthly culinary classes for three years, Laura has decided to offer classes to pre-booked groups only. If your organization or group of friends would like to tantalize your taste buds, learn new recipes and cooking techniques and have a wonderful meal together, call Laura (250-658-3419) to arrange your class.

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Quinoa Tart with Spinach

Quinoa Tart with Spinach
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Course: Appetizer, Main Course, Side Dish
  • 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
  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

Beet & Herb Salad with Cherry Blossom
Course: Salad, Side Dish
  • 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
  • 1 tbsp peanut butter
  • 1 tbsp freshly grated ginger
  • 2 tbsp Cherry Blossom Vinegar
  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

Apricot & Icewine Teacake with Apricot & Bay Ice Cream
Prep Time
20 mins
Cook Time
1 hrs
Total Time
1 hrs 20 mins
Course: Dessert
  • 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
  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!

Products in this recipe

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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 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


Quinoa Quiche
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Breakfast
  • 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
  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!