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Lemon Verbena & Ginger Red Snapper Ceviche

 

Lemon Verbena & Ginger Red Snapper Ceviche
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Lemon Verbena & Ginger Red Snapper Ceviche
Prep Time
15 mins
 
Course: Appetizer, Side Dish
Ingredients
  • 1 bottle Lemon Verbena Vinegar
  • 2 pieces fresh red snapper( The fish must be very fresh!)
  • 1 cucumber sliced
  • Fresh Grated Ginger
  • Coloured Pepper for Garnish
Instructions
  1. Remove any bones from the Red Snapper.(I find a pair of tweezers works well) Gently slice the fish in 1/4 inch slices with a very sharp knife.  

  2. Place fish in shallow dish in a single layer. Top with lemon verbena vinegar to cover the fish and top with freshly grated ginger. Cover the dish and place in the fridge.  

  3. Place weights on top of the dish to ensure the fish is submerged in the vinegar. A minimum of 3 hours is needed. Use the same day as it is made.  

  4. Place ceviche on top of a cucumber and garnish with a slice of colored pepper and serve as a delicious appetizer.

Recipe Notes

 

 

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Douglas fir & Tomato Goat Cheese Bruschetta Topping

Douglas Fir & Tomato Goat Cheese Bruscetta topping table

 

Douglas fir & Tomato Goat Cheese Bruschetta topping
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Douglas fir & Tomato Goat Cheese Bruschetta Topping
Prep Time
15 mins
 
Course: Appetizer, Snack
Ingredients
  • 1/2 package Douglas Fir and Tomato Seasoning Blend
  • 1 300 grams log of goat cheese
  • 1/2 cup olive oil
  • 1 baguette
Instructions
  1. Place the pkg. of Douglas Fir seasoning in a bowl and mix well. Remove half of the mixture once is well mixed and return to pkt. for further use.  

  2. Place the seasoning in a bowl and add 1/2 cup olive oil blend until well mixed.

  3. Slice your goat cheese in rounds and place on the bottom of a glass dish. Cover with oil and Douglas Fir Seasoning blend.  

  4. Cover and refrigerate overnight. Cut baguette into slices and serve the cheese on the hot bread pieces. Will last up to a week in the fridge. The longer it sits the better it gets.

Recipe Notes

 

 
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Curried Lentils and Portobello Mushrooms

Stuffed Portobello Mushrooms
Curried Lentils and Portobello Mushroom
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Curried Lentils and Portobello Mushrooms
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Course: Main Course
Ingredients
  • 1 Snowdon House Curried Lentil Soup Mix
  • 1/2 cup Shredded Mozzarella Cheese
  • 4 Portobello Mushrooms
  • 1 tbsp butter
Instructions
  1. Preheat over to 350F

  2. Prepare Snowdon House Curried Lentil Soup Mix according to instructions. This takes about 20 minutes.

  3. Remove stems from mushrooms and chop finely, sautee in a frying pan with butter.

  4. Remove from heat. In a bowl mix the mozzarella cheese, curried lentil soup and chopped mushroom stems.

  5. Linea baking sheet with parchment paper or a silicone baking mat. Stuff mushrooms with mixture, place on tray and bake for 20 - 25 minutes until mushrooms are done.

  6. Serve with a medley of roasted vegetables or corn on the cob.


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Popeyes Passion with Miso Cones

Popeyes Passion with miso Cones
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Popeyes Passion with Miso Cones
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Course: Appetizer, Side Dish
Servings: 8 people
Ingredients
Popeyes Passion
  • 1 Red Pepper Chopped in chunks
  • 1 Yellow Pepper Chopped in chunks
  • 3 roma tomatoes
  • 1/4 cup kalamata olives
  • 1/4 cup feta cheese
  • 1 cup Quinoa cooked
  • 1/2 cup chopped spinach
  • 1 tsp olive oil
Miso Cones
  • 1/4 cup sesame seeds
  • 1/4 cup white sugar
  • 4 oz butter
  • 1/3 cup agave syrup
  • 1/2 cup flour
Instructions
  1. Preheat oven to 350F

  2. Cook Quinoa from instructions on packet

  3. In a mix master combine the sesame seeds, sugar, butter, flour and agave syrup until mixed well.

  4. Spoon small amounts of dough onto a silicone baking mat or parchment paper. Bake for 4 - 6 minutes until golden brown.

  5. Remove from oven and wrap around a rolling pin to give it a cone shape.

  6. Spoon vegetable quinoa mixture into cones and serve immediately.


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Creme Brûlée with Pear & Anise

Creme Brûlée with Pear & Anise

Creme Brûlée with Pear & Anise
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Creme Brûlée with Pear & Anise
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Dessert
Servings: 6 people
Ingredients
  • 6 egg yolks
  • 2.5 cups heavy cream
  • 2 tbsp Brown Sugar
  • 6 tbsp White Sugar
  • 1/2 tsp Vanilla Extract
  • 1/2 bottle Pear & Anise Vinegar
Instructions
  1. Preheat oven to 300 degrees.

  2. Place pear and anise vinegar in a pot and reduce to half the volume. Beat egg yolks, 4 tablespoons white sugar and vanilla extract until thick. 

  3. Pour cream into a pot and stir over low heat until it almost comes to a boil. Remove the cream from the heat and stir into egg mixture, beat until combined.

  4. Pout mixture into a double boiler, stir over simmering water until the cream coats the back of a spoon, for about three minutes. 

  5. Pour into shallow heatproof bowls. Place bowls in a shallow pan full of water. Bake in oven for 30 minutes. Remove and cool to room temperature. Refrigerate for a least an hour or overnight.

  6. Preheat over to broil. Sprinkle the remaining sugar between bowls and place dish under the broiler for sugar to melt about 2 minutes. Watch very closely so it does not burn. Remove from heat. Top with pear and anise vinegar.

Recipe Notes

 

 

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Cherry Blossom Asian Infusion Salad

 

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Cherry Blossom Asian Infusion Salad
Course: Salad, Side Dish
Servings: 6 people
Ingredients
  • 1/2 package rice vermicelli noodles (100 grams)
  • 15 brussel spouts sliced very thinly
  • 1 can whole water chestnuts drained and rinsed and cut into slices
  • 4 oz package of bean sprouts
  • 6 green onions sliced
  • 1/2 tsp dried crushed chillis
  • 1 bottle Snowdon House Cherry Blossom Vinegar reduced
  • 2 small bunches of bok choy sliced
  • Handful of salad sensations or sliced almonds
Instructions
  1. Cook rice vermicelli noodles according to the directions and let cool.

  2. Place a bottle of cherry blossom infused vinegar in a pot and reduce to half the amount. Let cool.

  3. Once cherry blossom vinegar is cooled, toss over all salad ingredients and serve. You could also wrap this mixture in a rice wrapper and serve as an appetizer.

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Customer Appreciation Day

Join us for Customer Appreciation Day on November 11-12th 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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Stuffed Eggplant with Shrimp Filling

stuffed eggplant with shrimp filling
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Stuffed Eggplant with Shrimp Filling
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
Course: Appetizer, Main Course, Side Dish
Ingredients
  • 2 tbsp olive oil
  • 2 medium eggplants cut in half lengthwise and hollowed out to 1/4 inch of flesh
  • 2 tbsp Snowdon House Onion & Garlic Dip Mix
  • 1 tsp dried oregano
  • 1/4 cup grated parmesan cheese and parmesan petals
  • 1/2 cup flavoured beer bread crumbs
  • 1 tsp fresh chopped parsley
  • 1 cup shredded mozzarella cheese
  • 1/2 pound uncooked shrimp meat
  • 2 tsp Snowdon House Cherry Blossom Vinegar
  • salt and pepper to taste
Instructions
  1. Preheat oven to 325F

  2. Heat Olive Oil in a large skillet over medium heat. Roughly chop eggplant and add to pan with onion and garlic dip, oregano, pepper, and Cherry Blossom Vinegar. Cook and stir until lightly browned, add uncooked shrimp meat and cook until pink.

  3. Add bread crumbs and parmesan cheese. Spoon mixture back into eggplant, and sprinkle with mozzarella cheese.

  4. Bake in oven for 30 minutes or until eggplant is fork-tender and the cheese is bubbly.


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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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