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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.

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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

 

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

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Pork Tenderloin with Mushrooms and Curried Yam

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Pork Tenderloin with Mushrooms and Curried Yam
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 
Course: Main Course
Ingredients
  • 1 kg Pork Tenderloin (trim fat off first) diced in 1 inch cubes
  • 6-7 mushrooms sliced
  • 1/2 large red onion chopped
  • 1 can (338 mL) coconut milk
  • 1 package Snowdon House Curried Yam Dip Mix
  • 2 tbsp Snowdon House Exotic Mushroom Rub
  • 3 tbsp sour cream
  • 3 tbsp butter
  • salt and pepper to taste
Instructions
  1. The night before or several hours before preparing, mix the can of coconut milk and the package of the curried yam dip together. Cover and let rehydrate. The longer this sits the better. Do not refrigerate. 

  2. When ready to prepare sautee the mushrooms and onions in the butter on medium heat until golden brown, stirring frequently. Add the pork and sautee until it starts to turn brown. Add the coconut milk and the mushroom rub to the pan and simmer for about a 1/2 hour to 1 hour. Add sour cream and serv salt and pepper to taste and serve over quinoa, pasta or rice.

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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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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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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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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Seafood Quiche with Dill & Lemon

seafood quiche

 

seafood quiche
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Seafood Quiche with Dill & Lemon
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 
Course: Main Course
Ingredients
  • 1 Package Snowdon House Dill & Lemon Beer Bread Mix
  • 2 341mL Beer
  • 400 grams Assorted Seafood: shrimp, imitation crab, broken pieces of sole
  • 1 pinch nutmeg finely grated
  • 25 mL Snowdon House Dilicious Dip Mix
  • 1 1/2 cups Havarti Cheese
  • 1 1/2 cups milk
  • 6 eggs
  • 1/4 cup white wine
  • 1/2 cup chopped onion
  • 1/2 cup chopped mushrooms
  • salt and pepper to taste
Instructions
  1. Preheat Oven to 345F

  2. Grease a 9 x 11 glass dish.

  3. Sautee mushrooms and onions in butter until done.

  4. Place sole and scallops in frying pan with white wine. Cook until done. Sole will cook first as it cooks faster. You may want to cut scallops in half if they are large.

  5. In a separate bowl mix in Snowdon House Dill & Lemon Beer Bread with 2 cans of beer. Spread half the dough into the greased pan and sprinkle in half the dip mix.

  6. Spread assorted seafood on top of bread dough. Add half the cheese.

  7. Beat eggs, salt, pepper and nutmeg together. Add the remaining dip mix and pour this mixture into the pan. 

  8. Top with the remaining dip mix and pour this mixture into the plan. Top with remaining shredded cheese. 

  9. Bake 35-40 minutes. Checking at 30 minutes to see if it is done. Serve hot.

  10. Use the leftover bread: Divide the remaining bread mix, place half a cup into each muffin tin and bake in oven with quiche for 20 minutes.

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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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