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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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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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Apricot & Mango Chicken Wrap with Fresh Greens

Apricot & Mango Chicken Wrap with Fresh Greens 2
Apricot & Mango Chicken Wrap with Fresh Greens 1
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Apricot & Mango Chicken Wrap with Fresh Greens
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course, Snack
Servings: 4 peoples
Ingredients
  • 2 Chicken Breasts
  • 1 bottle Apricot & Bay Vinegar
  • 1 bottle Apricot & Mango Brie Topper
  • 1/4 cup mayo
  • 4 wraps of your choice
  • 1 Roma Tomato
  • assorted coloured greens
  • handful of pea shoots
Instructions
  1. Marinate chicken breasts in Apricot & Bay Vinegar overnight.

  2. Place chicken breasts in frying pan and sautéed in vinegar until done.

  3. Cut chicken into fine pieces. 

  4. Mix mayo with three tablespoons Apricot & Mango Brie Topper. 

  5. Place wrap on cutting board and spread mayo mango combination on wrap. Add chicken pieces, fresh greens, tomato and pea shoots. Roll wrap up, cut in half and serve.


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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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Douglas Fir Sorbet

strawberry and fir sorbet
strawberry fir sorbet
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Strawberry Fir Sorbet
Course: Dessert
Servings: 4 people
Ingredients
  • 1 Bottle Snowdon House Strawberry & Fir Vinegar
  • Ice Cream Maker
Instructions
  1. Prepare ice cream maker chamber the night before to ensure it is frozen.

  2. Place Snowdon house Strawberry & Fir Infused Vinegar in ice cream maker and turn on. Will take 20 -30 minutes until frozen. Serve in a sorbet or clear  glass dish and top with a strawberry and dessert wafer. 

  3. If you don't have an ice cream maker you can place the vinegar in a stainless steel bowl in the freezer and stir in the vinegar once an hour for 3 - 4 hours. You will get a courser product, more like a granita.


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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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Asian Vegetable Strudel

Asian Vegetable Strudel
This delicious strudel is easy to make and is the perfect appetizer for any party. Combined with Snowdon House Infused Vinegar as a reduced dipping sauce this is a recipe you won’t want to share — but you should!

Asian Vegetable Strudel

 

Asian Vegetable Strudel
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Asian Vegetable Strudel
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Appetizer, Snack
Ingredients
  • 1 Bottle Snowdon House Infused Plum and Basil Vinegar
  • 4 cups Nappa Cabbages finely chopped
  • 1 cup Stemmed Mushrooms a blend of regular or shittake works
  • 1 cup Shredded Carrots
  • 1/2 cup Beansprouts
  • 1/2 cup Chopped Celery
  • 1/2 cup Green Onions thinly sliced
  • 1 tsp Grated fresh ginger
  • 2 tbsp Soya Sauce
  • 1 tsp Sugar
  • 1 tsp Corn Starch mixed with 2 tablespoons water (you may need to add a little water if it gets to thick to fast)
  • 1/2 tsp Sesame Oil
  • 1/4 tsp Black Pepper
  • 1 tbsp Butter melted
  • 2-3 tbsp Peanut Butter
  • Sesame Seeds
  • 20 Dumpling Wrappers
Instructions
For the Filling
  1. Prepare dumpling wrappers with a light dressing of peanut butter add filling.

  2. Fold dumplings in half with a fingertip of water to seal them.

  3. Place rolls side by side in pan top with melted butter and sesame seeds.

  4. Make score marks in the top of the rolls

  5. Cook for for 10-15 minutes or until golden brown.

Dipping Sauce
  1. Reduce 1 bottle of Snowdon House Plum and Basil vinegar to a thick dipping sauce. Stir continuously.

 


 

 

 


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