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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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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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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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Green Risotto with Garden Herbs

Green Risotto with Garden Herbs

 

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Green Risotto with Garden Herbs
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Side Dish
Ingredients
  • 2 cups Arborio Rice
  • 2 tbsp Olive Oil
  • 2 tbsp butter
  • 2 tbsp Snowdon House Dill Dip Mix
  • 1 yellow bell pepper chopped
  • 1.5 cups Douglas fir Vinegar
  • 6 cups chicken broth
  • 3 tbsp heavy cream
  • 1/3 cup parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper
Instructions
  1. In a pot heat the olive oil and butter over medium heat. Add the Douglas fir vinegar and simmer for one minute. Add the rice and toss so that the rice is coated with the oil.

  2. Add half the broth stir well and add the dill dip mix and salt and pepper, cook for 20-25 minutes, adding the remainder of the broth slowly.

  3. Add the yellow pepper after about ten minutes.

  4. When the rice is done remove from heat and add the remaining butter, cream and parmesan cheese.


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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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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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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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Snowdon House Kale Salad

Strawberry & Fir Infused Vinegar for Beet Muhammad

 

Snowdon House Kale Salad
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Snowdon House Kale Salad
Prep Time
10 mins
Total Time
10 mins
 
Course: Salad, Side Dish
Ingredients
  • 1/2 cup coarsely chopped toasted pecans
  • 2 bunches chopped kale
  • 4-5 thinly sliced radishes
  • 1/2 cup chopped cranberries
  • 1 chopped granny smith apple
  • 2 ounces chopped goat cheese
  • 2 tbsp olive oil
  • 1/4 cup Snowdon House Fruit Infused Vinegar of your choice
  • 1 1/2 tsp honey
  • Salt and pepper to taste
Instructions
  1. Toss kale, radishes, cranberries, pecans, and apple in large bowl. Crumble goat cheese over the top.

  2. In a small bowl, whisk Snowdon House Fruit Infused Vinegar, olive oil, mustard, honey, salt and pepper. Drizzle over kale mixture.