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Beet & Herb Salad with Cherry Blossom

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Beet & Herb Salad with Cherry Blossom
Course: Salad, Side Dish
Ingredients
Salad
  • Small head of Raddichio
  • 1/2 yellow beet
  • 1/2 red beet
  • 1/2 candy cane beet
  • 1/2 bag of bean sprouts
  • 1/2 can water chestnuts cubed
  • 3 spring onions
  • 4 radishes
  • 1/2 cup shredded basil
Dressing
  • 1 tbsp peanut butter
  • 1 tbsp freshly grated ginger
  • 2 tbsp Cherry Blossom Vinegar
Instructions
  1. Finely slice raddichio and basil. Use spiralizer to cut each beet, separate and place aside. Rinse and dry bean sprouts, place in salad bowl.

  2. Finely chop radishes and spring onions, chop water chestnuts into 4 pieces and place in the bowl. Add beets.

  3. Mix dressing and toss salad.

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Yam & Curry Egg Rolls with Fir & Fire Sauce

 

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Yam & Curry Egg Rolls with Fir & Fire Sauce
Course: Appetizer
Ingredients
  • Snowdon House Yam and Curry dip mix
  • Snowdon House Fir & Fire Brie Topper
  • egg roll wrapper( found in the produce section of the grocery store)
  • 2 cups Sour cream
  • 1 pound ground pork
  • canola oil for frying or a deep fryer
  • bowl of water
Instructions
  1. Mix Snowdon House Yam and curry dip mix with sour cream and let sit overnight is possible.  

  2. Cook ground pork on medium heat until done. Drain off all fat.

  3. Mix with sour cream and dip mixture. 

  4. Place Egg roll wrappers on a flat surface. Place approx 1 heaping tablespoon into each wrapper. Roll it up like a sausage pinching both ends and sealing all seams with a little water on your fingers.  

  5. Heat oil to 375 either in a deep fryer or saucepan. Place egg rolls in oil and cook till golden brown. Place on paper towel to remove excess grease.  

  6. Serve with Snowdon House Fir and Fire Brie topping sauce.

Recipe Notes

 

 

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Caesar Salad Lettuce Wraps

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Caesar Salad Lettuce Wraps
Prep Time
15 mins
 
Course: Appetizer, Salad
Ingredients
  • Butter or romaine lettuce for cups for serving
  • extra lettuce to chop up and mix with the onion and garlic mix.
  • 3/4 cup Sour Cream
  • 3/4 cup Mayonnaise
  • a few croutons for each cup
  • 1/4 cup Parmesan cheese
  • Snowdon House Onion and Garlic dip mix
  • 3 tbsp lemon juice
Instructions
  1. Mix sour cream and mayonnaise with onion and garlic dip and let sit for a couple of hours.

    Lay out how many cups you will be filling. The leaves will fit back to back if you cut off the extra stem piece. Chop the stems as you go and put them in a another bowl, add the mixed onion and garlic mix, croutons, parmesan cheese, and lemon juice. Mix all together and fill up the lettuce leaf cups. Any extra can be used as a dip for vegetables or crackers.


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Popeyes Passion Dip

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Popeyes Passion Dip
Prep Time
10 mins
Cook Time
3 hr
Total Time
3 hr 10 mins
 
Course: Appetizer, Snack
Ingredients
  • Snowdon House Popeyes Passion Dip Mix
  • Sourdough bread loaf
  • 1 cup Sour cream or Yogurt
  • 1 cup Mayonnaise
Instructions
  1. Place Packet of Snowdon House popeyes Passion Dip Mix in a bowl and add 1 cup sour cream(or plain Yogurt), 1 cup of mayonnaise. Stir well and let sit for 3-4 hours.  

  2. Take the sour dough loaf and hollow out the middle cutting the bread into pieces that can be dipped into dip. Place on a platter and add crackers around the bread and serve.


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Sweet Potatoes with Ginger Coconut Dahl

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Sweet Potatoes with Ginger Coconut Dahl
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hrs 15 mins
 
Course: Appetizer
Ingredients
  • Snowdon House Ginger Coconut Dahl
  • 3 small sweet potatoes sliced
  • olive oil
  • sour cream to garnish
Instructions
  1. Cook Snowdon House Ginger Coconut Dahl according to instructions approx, 30 minutes. this is a very thick soup also known as an Indian Stew.

  2. Preheat oven to 350F

  3. Slice sweet potatoes into rounds and place on a piece of parchment paper. Brush the sweet potatoes on the top side with olive oil and bake until done about 15 minutes. Check to make sure they are cooked all the way through.

  4. Remove from oven and place on a platter. Top with ginger coconut dahl and garnish with a dollop of sour cream and serve. Any left over soup can either be reheated and eaten the next day or frozen.

Recipe Notes

 

 

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Brie Bites with Lemon Verbena Brie Topper

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Brie Bites with Lemon Verbena Brie Topper
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Course: Appetizer, Snack
Ingredients
  • won ton wrapper found in the produce section of the grocery store
  • bowl of water
  • brie cheese
  • Snowdon House Lemon Verbena Brie Topper
  • Canola oil for deep fryer or deep saucepan
Instructions
  1. Cut the brie into 1/2 inch x 1/2 inch pieces

  2. Place the brie in the centre of a single won ton wrapper and bring one corner at a time to the middle and repeat until it looks like a package. Once all the brie are wrapped, place in a container layered with parchment paper between the layers. Cover and place in the freezer for a minimum of 6 hours, overnight is best. They will do well up a week in the freezer.  

  3. Heat oil to 375 or until it sizzles when you do the water test( drop a few drops of water in to the oil if it sizzles it is ready)Cook until golden brown. Remove from oil, place on paper towels to drain off any excess oil.

    Serve hot with lemon Verbena Brie Topper

Recipe Notes

 

 
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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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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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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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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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