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Farm Camping Coming Soon

We will soon be offering 6 tent sites nestled in the Douglas Fir plantation at the back of the farm.

Wake up to the sounds of birds, sheep and chickens. Don’t be surprised if an occasional deer wanders by your campsite.

Potable water is available, as well as tables & chairs. Morning tea and coffee carafes can be ordered the night before and delivered to your campsite.

There is no electricity, so bring flashlights.  Wheelbarrows are available to transport your camping equipment to the campsite.

Quiet after 10 pm

No smoking or campfires on the property

Excessive alcohol will not be tolerated

No pets allowed

Cost: $41.00 per night including tax for 2 people; $11.00 for each additional camper (tax included)

Maximum 4 people per site and one tent per site.

Check-in 3 – 8 pm only

Check-out 11 am

For more information, call Laura at 250-658-3419 or email info@snowdonhouse.com

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Fondue and Flowers

Come join Laura at the farmhouse to create a delectable fondue dinner: prepare the meat, vegetables, appetizers, salad, bread and dessert.  Then venture into the garden to pick the flowers & greens for a beautiful flower arrangement that you will take home.

Bring your own favourite bowl to arrange your flowers in.

Sundays July 14 & 28  3-7

$100.00 each  Maximum 10

To book a group call Laura at 250-658-3419

Then we will sit at the table and enjoy the fondue and the company.

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Portobello Mushroom Stuffed with Ginger Coconut Dahl Soup

 

Print
Portobello Mushroom Stuffed with Ginger Coconut Dahl Soup
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Course: Main Course
Servings: 4 people
Ingredients
  • 1 packet Snowdon House Ginger Coconut Dahl Soup
  • 1/4 CUP nutritional yeast
  • 4 portobello mushrooms
  • 1 tbsp coconut oil
Instructions
  1. Preheat oven to 350 F

    Prepare Snowdon House Ginger Coconut Dahl Soup Mix according to the instructions; it takes approximately 20 minutes.

    Remove the stems from the mushrooms and chop finely, then sautee in a fry pan with coconut oil. Remove from heat. In a bowl, mix the nutritional yeast, ginger coconut dahl and chopped mushroom stems.

    Line a baking sheet with parchment paper or a silicone baking mat.

    Stuff mushrooms with the mixture, place on the baking sheet and bake for 20 to 25 minutes, or until the mushrooms are cooked through. Serve with a medley of fresh spinach, peppers and cucumber.

 

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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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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.