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Chive and Chilli Focaccia

 

chive and chilli focaccia
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Chive & Chilli Focaccia
Course: Appetizer, Snack
Ingredients
  • 1 Bag Snowdon House Chilli & Chive Beer Bread Mix
  • 1 can Beer
  • 1 cup assorted multicoloured tomatoes sliced into thin rounds
  • 1 cup Mozzarella Cheese
  • 2 peppers, one yellow, one orange sliced into narrow strips
Instructions
  1. Preheat Oven to 375 degrees

  2. Mix Beer Bread in a bowl according to instructions.

  3. Place dough in the middle of a lined cookie sheet and stretch to look like a pizza shape. Should make a 10 inch round shape.

  4. Add assorted sliced tomatoes and peppers and top with mozzarella cheese.

  5. Cook in the oven. Check after 20 minutes. It is done when the cheese has melted and dough on the bottom is light brown.


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Roasted Blackberry Sorbet

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Roasted Blackberry Sorbet
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Dessert
Servings: 4 people
Ingredients
  • 1 pint fresh or frozen blackberries if you're using frozen do not thaw first
  • 1 bottle Snowdon House Elderflower Vinegar
Instructions
  1. Preheat oven to 400F. Line baking sheet with parchment paper or silicon baking map.

  2. Roast blackberries for 10 - 15 minutes until very juicy. Cool blackberries to room temperature. You can place them in the fridge to speed up this process.

  3. Place Snowdon House Elderflower vinegar in ice cream maker, add roasted blackberries and turn on ice cream maker. Will take approx 10 -15 minutes.


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October Cooking Explorations

Join us for the last Cooking Exploration of the year this October!

Classes include a refreshing Snowdon House Infused Vinegar Spritzer! This is a demonstration and tasting kind of cooking exploration. Portion size of tastings is generous. Please book well ahead so you won’t be disappointed.

In October we are Cooking:

  • Marinated Stuffed Portobello Mushrooms with Curried Lentils
  •  Creme Brulee with Pear & Anise Miso Cones
  •  Miso Cones with Popeyes Passion & Greens

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

Max 15 people

Cost $15.00

 

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Smoked Salmon Benedict with Lemon Verbena Sauce

Smoked Salmon Benedict with Lemon Verbena Sauce
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Smoked Salmon Benedict with Lemon Verbena Sauce
Course: Breakfast, Main Course
Ingredients
  • 2 tbsp butter
  • 1 shallot
  • 3 - 4 cups spinach leaves
  • 1/2 cup lemon verbena vinegar
  • 1/4 cup cream
  • 1 tbsp lemon verbena vinegar for egg water
  • 8 crumpets or English muffins
  • 8 eggs
  • 8 slices smoked lox
  • garnish with fresh chives and blossoms
  • salt and pepper to taste
Instructions
  1. For the sauce: melt the butter and add shallot. Cook until it is soft but not brown. Add the lemon verbena vinegar. Add half of the spinach until wilted then add the remaining spinach. Cook until soft, puree and add salt and pepper and cream. Poach eggs until whites are firm and yolks are still soft. About four minutes. Keep water below a simmer. Remove from water with slotted spoon removing excess water.

  2. Toast crumpets place two crumpets on each plate and top with egg, add slice of salmon. Reheat the sauce and spoon over the salmon, sprinkle with chives and blossoms.


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Potatoes in Herbed Cream

Nostalgic scalloped potatoes with fresh and dried herbs, steeped in cream.

 

Snowdon House Potatoes in Herbed Cream
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Potatoes in Herbed Cream
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 
Course: Side Dish
Servings: 4 servings
Ingredients
  • 1 cup milk
  • 1/2 cup whipping cream
  • 25 mL Snowdon House Onion & Garlic Mix
  • 2 pieces Rosemary
  • 2 pieces Thyme
  • 6 Bay Leaves
  • 2 cloves of garlic
  • fresh grounds pepper & salt to taste
  • 2 tbsp butter
  • 2 large potatoes
Instructions
  1. Preheat oven to 425F

  2. Place the milk and cream in a saucepan over medium heat. As the milk and cream come to a boil add the garlic, fresh herbs, dried dip mix, salt and pepper. Return to a boil, then remove from heat. Cover and steep for 30 minutes.

  3. Butter a casserole dish. Slice and peel potatoes in 1/4 inch pieces. Lay the potato slices in the casserole dish.

  4. Bring the herbed cream to simmer. Remove herbs by pouring cream through a sieve over the potatoes. Dot with butter. Bake until browned and potatoes are tender.


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Almond Shortbread with Grilled Stone Fruit

Almond Shortbread with Grilled Stone Fruit
Almond Shortbread with Grilled Stone Fruit
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Almond Shortbread with Grilled Stone Fruit
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Dessert
Ingredients
Shortbread
  • 1 pound butter
  • 1/2 cup ground almonds
  • 1 cup sugar
  • 4.5 cups flour
Fruit Toppings
  • 2 peaches
  • 2 apricots
  • 2 red plums
  • 1 bottle Snowdon House Peach Sambucca Vinegar
  • Vanilla Ice Cream or Whipping Cream
Instructions
Shortbread
  1. Cream butter until fluffy.

  2. Add sugar, almonds and gradually add flour.

  3. Form dough into 2 logs and cut into 1/2 inch slices approximately 3 inches in diameter and bake at 300F for 20 -25 minutes until golden brown.

Fruit Toppings
  1. Place fruit on medium heat on grill watching that the fruit does not burn but is grilled and has grill marks.

  2. In saucepan gently reduce peach & ginger vinegar until quite thick. This takes about 10 minutes.

  3. Plate shortbread and place there pieces of grilled fruit on top. Pour Peach Sambucca over the top and serve with ice cream or a dollop of whipping cream.

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September Cooking Explorations

September Cooking Exploration

Cooking Explorations continue through September!  Classes include a refreshing Snowdon House Infused Vinegar Spritzer! This is a demonstration and tasting kind of cooking exploration. Portion size of tastings is generous. Please book well ahead so you won’t be disappointed.

 

In September we are Cooking:

  • Stuffed Eggplant & Shrimp Filling
  • Chive & Chilli Focaccia Bread
  • Roasted Blackberry Sorbet

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

Max 15 people

Cost $15.00

 

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Crabapple & Fir Briewich

crabapple and brie sandwich
Crabapple and fir briewich
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Crabapple and Fir Briewich
Course: Main Course, Snack
Ingredients
  • 1 package Snowdon House West Coast Bread Mix
  • 340 mL Soda Water or Douglas FirEssence
  • 1 small brie
  • Snowdon House Crabapple and Fir Brietopper
Instructions
  1. Bake Bread according to instructions. Cool slightly and slice.

  2. Place bread slices in frying pan. Place a piece of brie on the bread and top with the Crabapple and Fir brie topper. Cook on medium heat until the brie melts. Serve with more toppings (like red onion!)


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Lamb Kebabs with Blueberries and Cinnamon

 

 Lamb Kebabs with Blueberries and Cinnamon
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Lamb Kebabs with Blueberries and Cinnamon
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Main Course
Ingredients
  • 1/4 cup Snowdon House Cherry Blossom Vinegar
  • 225 grams lamb
  • 225 grams veal
  • 1 tbsp olive oil
  • 4 cloves of garlic
  • 1 tsp dry red crushed chillis
  • 25 mL Snowdon House Dillicious Dip Mix
  • 1/2 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 2 tsp grated ginger
  • 1 tsp salt
Instructions
  1. Mix 1/2 of the Cherry Blossom vinegar, lamb and veal mince in bowl.

  2. Blend the oil, garlic, ginger, chilli, pepper, cumin, coriander, remaining Cherry Blossom vinegar, and salt in food processor.

  3. Stir the paste into the mince. 

  4. With wet hands place the meat into shapes and place onto skewers making sure it is pressed evenly. Brush the kebabs with oil and grill under a medium heat or barbeque 4-5 minutes on each side until done.

  5. Serve with Blueberry and Cinnamon topper.


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Herbed Couscous Salad

Herbed Couscous Salad
Herbed Couscous Salad
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Herbed Couscous Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Salad, Side Dish
Ingredients
  • 1 1/2 cups water
  • 1 cup quick cooking couscous
  • 3 tbsp Snowdon House Lemon Verbena Vinegar
  • 1 tbsp fresh ginger
  • 3/4 tsp salt
  • 3/4 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1 tbsp olive oil
  • 6 tbsp fresh chopped spearmint & parsley
  • 1/4 cup chives
  • 1/2 cup dried red pepper
  • 1/2 cup dried apricots
Instructions
  1. Bring water to a boil, stir in the couscous, cover and let sit off the heat for ten minutes.

  2. Transfer the couscous to a cookie sheet and spread it out so it cools quickly. Make sure there are no lumps. 

  3. Stir the remaining ingredients in a bowl and pour over the couscous salad.

  4. Let sit for a minimum of an hour to mellow the flavours. You can store for up to three days in the fridge.


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