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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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West Coast Bread and FirEssence Battered Prawns

West Coast Bread and FirEssence Battered Prawns
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West Coast Bread and FirEssence Battered Prawns
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Appetizer, Side Dish, Snack
Ingredients
  • 12 -20 prawns
  • 1 package Snowdon House West Coast Bread Mix
  • 500 ml FirEssence or soda
  • Snowdon House Fir & Fire Brie Topper
Instructions
  1. Place West Coast Bread Mix in bowl and gradually add 341 ml of soda or Fir Essence. Remove half of the mixture and place in muffin tins.

  2. The other half of the mixture you will gradually add the rest of the soda to make a batter.

  3. Heat up your deep fryer to 350 - 400 degrees. You can do this on the stove top, check oil temperature with a thermometer. 

  4. Cook prawns until they are golden brown. Remove from oil and place on paper towel to drain any excess oil.

  5. Serve with Fir & Fire dipping sauce.


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Cheese Pate with Gingered Cranberries, Pumpkin & Peanuts

Cheese Pate with Gingered Cranberries, Pumpkin & Peanuts

A lovely topping for a baked potato or lovely to place on a charcuterie board with meats and buns.

Cheese Pate with Gingered Cranberries, Pumpkin & Peanuts
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Cheese Pate with Gingered Cranberries, Pumpkin & Peanuts
Prep Time
10 mins
Cook Time
4 hr
Total Time
4 hr 10 mins
 
Course: Appetizer, Snack
Ingredients
  • 200 grams goat cheese
  • 200 grams cream cheese or sour cream (cream cheese will make it thicker)
  • 1 package Snowdon House Pumpkin Topper
Instructions
  1. Cream the cheese mixture with the Snowdon House Pumpkin Topper and let sit for a minimum of four hours to get the most from the flavours!

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Yogurt Cheese & Snowdon House Douglas fir Pesto

Yogurt Cheese & Snowdon House Douglas fir Pesto
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Yogurt Cheese & Snowdon House Douglas Fir Pesto: Yogurt Cheese
Course: Appetizer, Snack
Ingredients
  • 1 Package Yogurt Starter
  • 4 cups Milk
Instructions
  1. Heat the milk in a pot to 180F. Use a proper thermometer. As soon as the milk reaches this temperature, it should be removed from the burner.

  2. Cool the milk to 108 - 112F. Dissolve starter culture in a measuring cup with a small amount of milk from the pot, and return it to the pot. Cover and keep the milk at 116F for 4 - 4.5 hours (place in a warm spot and cover with towels) until the mixture is the desired consistency. 

  3. Line a colander with several layers of cheese cloth. Place the colander over a bowl. Pour in the yogurt and let the whey drip off the yogurt. Cover with plastic wrap and place in the fridge to continue draining. I usually leave the mixture for 4 -5 hours. Save the why by either putting it in a pot to make soup, or stew, or add as your liquid into bread. You can freeze it. Gather the cheese cloth into a ball and let it continue to drain. Once the cheese is firm you can store it in a container for up to two weeks. Use it as you would a cream cheese or in a pasta sauce. It is very versatile. 

  4. Serve Snowdon House Douglas fir Pesto on top of the yogurt cheese as a topping for bread or pasta.

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Parsnip Poutine with Creamy Tzatziki Salad

Parsnip Poutine with Creamy Tzatziki Salad

Parsnip Poutine with Creamy Tzatziki Salad
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Parsnip Poutine with Creamy Tzatziki Salad
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Appetizer, Salad, Side Dish
Ingredients
Dressing
  • 1/2 English Cucumber split in half and remove seeds
  • 1/2 cup cream cheese
  • 25 mL Snowdon House Dillicious Dip
  • 2 Tbsp Snowdon House Lemon Verbena Vinegar
  • 1 Tbsp olive oil
  • 1 garlic clove minced
  • 1/4 tsp salt
  • 1 Tbsp lemon juice
  • Freshly ground pepper to taste
Poutine
  • 4 large parsnips
  • 3 tbsp olive oil
  • 2 tbsp rosemary
  • 1 tsp cumin
  • 1 English cucumber diced
  • 1/2 cup fresh parsley
  • 1/4 cup kalamata olives
  • 1 can rinsed & drained lima beans
  • 1/4 cup feta cheese crumbled
  • 2 tbsp toasted pumpkin seeds
  • salt and pepper to taste
Instructions
Dressing
  1. Place all ingredients in food processor and process until creamy. This can be done ahead of time.

Poutine
  1. Preheat oven to 425F

  2. Peel parsnip and cut into 3 x 1/4 inch, even sized fries.

  3. Place in bowl and drizzle with olive oil and sprinkle with rosemary, cumin, salt and pepper. Toss to coat and spread out in a single layer on parchment paper and roast in oven for 20 minutes, flip fries and continue to roast for 10-15 minutes longer until they are tender. When done remove from oven and place on rack to cool for five minutes.

  4. While fries are cooling, combine cucumber, parsley, lima beans and olives in a large bowl, gently toss together.

  5. To serve, divide the fries among serving dishes. Add cucumber mixture, drizzle with dress, top with feta cheese and pumpkin seeds.


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Fresh Ricotta Cheese on Garlic Crostinis Topped with Ginger Coconut Dahl

Fresh Ricotta Cheese on Garlic Crostinis Topped with Ginger Coconut Dahl

 

fresh ricotta cheese on garlic crostini topped with ginger coconut dahl
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Fresh Ricotta Cheese on Garlic Crostinis Topped with Ginger Coconut Dahl
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Appetizer, Side Dish, Snack
Ingredients
  • Snowdon House Ginger Coconut Dahl
  • Baguette or Crostini
Ricotta
  • 8 cups whole milk
  • 1 cup whipping cream
  • 1/2 tsp salt
  • 3 tbsp lemon juice
  • 1 clove of garlic
Instructions
Crostinis / Baguette Cut into Slices
  1. Preheat oven to 350F brush with olive oil bake for 8 - 10 minutes. Cut slices of red pepper for garnish and bits of cilantro, set aside.

Snowdon House Ginger Coconut Dahl
  1. Prepare according to directions on the package.

Ricotta
  1. Line a sieve with cheesecloth and place over top of a bowl. Set aside.

  2. Combine milk, cream and salt in a large pot on medium heat and bring to a full boil. Reduce heat to low and add lemon juice and garlic. Summer starring until mixture curdles, about 12 minutes.

  3. Pour mixture into sieve and set aside to drain, about 1 hour. Place ricotta in container with lid and it can be refrigerated for up to two days. Makes about 3.5 cups. Save whey and add to a pot of soup, freeze if needed.

  4. To serve, spread a generous spoon of fresh ricotta on a crostini slice. Spoon Ginger Coconut Dahl mixture on top. Garnish with red pepper and cilantro sprigs.

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Twice Baked Sweet Potatoes with Yam & Curry Dip

 

Yam & Curry Dip
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Twice Baked Sweet Potatoes with Yam & Curry Dip
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Course: Appetizer
Ingredients
  • 2 Sweet Potatoes
  • 1/2 cup extra sharp cheddar cheese
  • 2 tbsp sour cream
  • 1/2 package Snowdon House Yam & Curry Dip Mix
  • 1/4 cup pumpkin seeds
  • salt and pepper to taste
Instructions
  1. Heat oven to 425F

  2. Line a cookie sheet with parchment paper.

  3. Prick sweet potatoes all over with a for and bake for about 1 hour (turning after 30 min). Let potatoes cools until you can handle them, then scoop all of the potato into a bowl. Try not to break the skin as you will be refilling it.

  4. Place potatoes, Snowdon House Yam & Curry Dip, salt and pepper, sour cream, pumpkin seeds and cheddar into a bowl. Mix well and restful potatoes, dividing mixture evenly.

  5. Place on baking sheet lined with parchment paper and bake an additional 15 minutes. Top with fresh garden chives and serve.


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Fir & Fire Scallops with Lemon Verbena Green Beans

fir and fire scallops

 

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Fir & Fire Scallops with Lemon Verbena Green Beans
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course, Side Dish
Servings: 4 people
Ingredients
Fir & Fire Scallops
  • 8-10 large scallops
  • 2 tbsp butter
  • 1/4 cup white wine
  • salt and pepper to taste
  • Fir & Fire Brie Topper divide into small dishes for dipping
Lemon Verbena Beans
  • 2 cups fresh green beans
  • 2 tbsp butter
  • 1/2 bottle Snowdon House Lemon Verbena Vinegar
  • 2 cloves of garlic crushed
  • 1 tbsp chopped pecans
  • salt and pepper to taste
Instructions
Fir & Fire Scallops
  1. Place fry pan on medium heat; add butter and white wine. (In the summer months I use a grill pan and do these on the barbeque). 

  2. Once butter is melted, add scallops (if you're using frozen scallops, make sure they are fully thawed). Brown scallops and flip until cooked, seasoned with salt and pepper.

  3. Once cooked, they will be a pasty white colour rather than a translucent white. Serve on a bed of Quinoa or rice with the Fir & Fire Sauce.

Lemon Verbena Beans
  1. In another pan, add butter and Lemon Verbena Vinegar, garlic and salt & pepper, and sauce green beans until cooked. Sprinkle with crushed pecans. Enjoy!

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Tomato Basil Beer Bread Baguette

 

Tomato & Basil Bread

tomato basil beer bread
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Tomato Basil Beer Bread Baguette
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Appetizer, Main Course
Ingredients
  • 1/2 cup Black Olives chopped
  • 2 Roma Tomatoes chopped
  • 1/2 cup Feta Cheese
  • 1/4 Red Onion chopped
  • 5 ml Olive Oil
  • 5 ml Snowdon House Lemon Verbena Infused Vinegar
  • 1 Package Snowdon House Tomato Basil Beer Bread Mix
  • Salt & Pepper to taste
Instructions
  1. Preheat oven to 375 degrees F

  2. Prepare Tomato Basil Beer Bread dough as per instructions on package. (You will also need a cookie sheet lined with parchment paper for this recipe).

  3. Place chopped tomatoes, olives, feta cheese, onion, salt and pepper in bowl and toss with oil and vinegar; place to the side.

  4. Place your dough lengthwise on the cookie sheet. Cook dough for 15 minutes; remove from the oven.

  5. Spread tomato, olive and feta mixture on top, return to oven and cook for 5 more minutes.

  6. Serve Warm.


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Grilled Tomato & Zucchini Stacks with Popeye’s Passion Dip 

 

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Grilled Tomato & Zucchini Stacks with Popeye's Passion Dip 
Prep Time
2 hr 10 mins
Cook Time
10 mins
Total Time
2 hr 20 mins
 
Course: Appetizer
Servings: 4 People
Ingredients
  • 1 Package Snowdon House Popeye's Passion Dip Mix prepare according to directions
  • 12 1/4 inch slices zucchini cut on the diagonal about 1 medium zucchini
  • 12 1/2 inch slices tomato, visually a mix of colored tomatoes looks really nice with yellow and red
  • 1 tbsp olive oil
  • 1 tsp fresh mint
  • pint salt and pepper to taste
Instructions
  1. Premix 1/2 cup ricotta cheese and 2 tbsp. of Popeye's Passion & 1 tbsp. chopped chives. Set aside in fridge (best if made the day before, it needs at least 2 hours to rehydrate. Add 1 tsp fresh mint and freshly ground pepper, salt to taste)

  2. Preheat a gas grill to medium-high.

  3. Brush the zucchini all over with the 1 1/2 tsp. of olive oil.

  4. Grill until lightly brown and barely tender (1 to 2 minutes per side). Do not overcook. Set aside.

  5. Season the tomato slices and grilled zucchini with sea salt and black pepper. To assemble put a tomato slice on each of the 4 plates. Top with Zucchini repeat twice more and then top with dollop of ricotta mixture and serve.

 


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