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Lavender & Lemon Dessert Waffles and Lavender & Rose Sorbet

waffles sorbet

 

lavender and lemon dessert waffles
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Lavender & Lemon Dessert Waffles and Lavender & Rose Sorbet
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Dessert
Ingredients
Waffles
  • 1 Package Lavender & Lemon Cider Bread Mix
Lavender & Rose Sorbet
  • 1 Bottle Snowdon House Lemon Verbena Infused Vinegar
  • 1/4 cup lemon juice
  • 1/4 cup sugar
Instructions
Waffles
  1. Place Lavender & Lemon Cider Bread Mix in a bowl, add 600 mL of cider or soda water and stir until mixed. Heat waffle iron, grease if necessary. Scoop suggested quantity in waffles maker according to the manufacturer's instructions. Waffles should be light brown and crispy. Cook until done, making 6 - 8 waffles. Let cool.

Lavender & Rose Sorbet
  1. Blend lemon verbena vinegar, lemon juice and sugar in blender.

  2. Mix and freeze in ice cream maker for approx 40 minutes.

  3. Place sorbet on top of waffles and decorate with rose petals for a lovely, refreshing dessert.


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Goat Cheese Cheesecake with Raspberry & Mint Gelee

goat cheese cheesecake

 

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Goat Cheese Cheesecake with Raspberry & Mint Gelee
Course: Dessert
Ingredients
Crust
  • 200 grams Snowdon House Shortbread Dough
  • 1/2 cup walnuts toasted
  • cooking spray
Filling
  • 300 grams plain goat cheese at room temperature
  • 2 large eggs
  • 1/4 cup sugar
  • 2 tbsp honey
  • 1/4 tsp vanilla extract
  • 1 pinch salt
Raspberry & Mint Gelee
  • 1 bottle Snowdon House Raspberry & Chocolate Mint Infused Vinegar
  • 1 7 gram package gelatin
  • 1/4 cup sugar
Instructions
Crust
  1. Chop nuts and add to shortbread dough.

  2. Gease spring form pan, press dough into pan and freeze until over temperature is 375F

Filling
  1. Combine goat cheese, sugar, honey, vanilla extract and salt. Pulse untiled blended and smooth. Add eggs one at ta time.

  2. Remove pan from freezer and add filling

  3. Bake in oven for 18-20 minutes. Filling will still move a little. Chill for several hours

Raspberry & Mint Gelee
  1. Place 1/2 of the vinegar in a bowl. Add gelatine and stir. Set aside and soften for about 5 minutes.

  2. Meanwhile, bring the remaining vinegar to a boil and add sugar. Still until dissolved and remove from heat. Combine with gelatine mixture.

  3. Drizzle cheesecake with glee and return it to the fridge for approx. 3 hours until set.


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Cranberry & Ginger Dessert Pizza with Lemon Verbena Infused Vinegar and Fresh Fruit

Dessert Pizza

Enjoy a delicious, fruit-filled dessert with very little mess. The fresh fruit can be changed as plants ripen and are harvested, making this a fabulous dessert that changes with the seasons!

Cranberry Ginger Bread
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Cranberry & Ginger Bread Mix
Course: Dessert
Ingredients
  • 1 Package Snowdon House Cranberry & Ginger Cider Bread Mix
  • 1/2 Bottle Snowdon House Lemon Verbena Infused Vinegar
  • 1 Can Your Favourite Cider or Ginger Ale
  • 1/2 Cup Cream Cheese
  • 1 tbsp Icing Sugar
  • 1 tsp Vanilla Extract
  • 1 1/2 Cups Fresh Fruit I would suggest a mango, raspberries, blueberries or strawberries.
Instructions
  1. Mix the Cranberry & Ginger Cider Bread mix with a can of cider in a bowl. Make sure it is well mixed.

  2. Prepare your cookie sheet for baking by placing a piece of parchment paper on it, draw a 10 inch circle on the paper as a guide (I use a dinner plate as a guide). Place the mixed dough on the parchment paper and pull to the edges of the circle, level the dough as evenly as possible.

  3. Bake for 15 - 20 minutes 350 degree oven check with knife to ensure it is done. Let cool on the counter. 

  4. While your pizza is cooking place your lemon Verbena Vinegar on the stove in a small pot and reduce until about half the vinegar is left let it cool.

  5. Once the dessert pizza is cool mix your icing sugar with your vanilla and icing sugar, creaming well and spread on the top of the pizza . Slice the fresh fruit for the topping place fruit on top of pizza and drizzle with the lemon verbena infused vinegar reduction. I find it easiest to cut this dessert with a pizza cutter.

 


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Roasted Beet Sandwiches (West Coast Bread Mix), Onion & Garlic Goat Cheese

Roasted Beet Sandwich with West Coast Bread Mix

Try this fresh and delicious sandwich on homemade bread. Don’t panic, this bread is quick and easy to make with the West Coast Bread Mix. Just add your favourite can of beer or cider to the package and bake. Slice you’re fresh baked bread and craft this delicious roasted beet sandwich!

West Coast Bread
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Roasted Beet Sandwiches (West Coast Bread Mix) with Onion & Garlic Goat Cheese
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 


Course: Main Course
Servings: 4 Sandwiches
Ingredients
  • 1 Package Snowdon House West Coast Bread (Bake according to directions)
  • 4 Medium Beets
  • 1 tbsp olive oil
  • 1/4 cup olive oil
  • 2 tbsp Snowdon House Onion and Garlic Dip
  • 4 oz goat cheese softened (Requires sour cream, crème fraiche or goat cheese)
  • 1/2 cup crème faiche or sour cream
  • 2 cups baby arugula
  • pinch tarragon and salt and pepper to taste
Instructions
  1. Premix onion & garlic dip and bake West Coast Bread (can do this the night before).

  2. Preheat oven to 375 degrees.

  3. Arrange the beets in a baking dish and drizzle with olive oil (turn to coat well). Cover the dish with foil and roast the beets until tender when pierced with a paring knife about 1 hour. Let cool.

  4. Peel the beets and slice 1/4 inch thick.

  5. Combine the beets, olive oil, 1/2 of the tarragon in a medium bowl, season with salt and pepper.

  6. Position a rack in the oven 6 inches from the broiler on high and lightly toast the cut sides up under broiler.

  7. Portion the beet mixture evenly over the bottom halves of the bread. Drop the cheese mixture by spoonful's over the beets.

  8. Top the cheese with the arugula dividing evenly. Place the top halves of the bread over the arugula and press. Cut the sandwiches in half on the diagonal and serve.

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Tomato Basil Beer Bread Baguette

Tomato Basil Beer Bread Baguette

 

Lemon Verbena Infused Vinegar
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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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West Coast Bread Featured in Globe and Mail

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The New Year often brings a renewal of health and fitness goals. What better way to start a healthy year than with a hearty breakfast?

Snowdon House’s West Coast Bread was featured in the Globe and Mail’s article “Canadian breakfast products that are both healthy and hearty” alongside other Canadian companies creating healthy, local food.

Read the full Globe and Mail article.

Purchase your bread mix here: snowdonhouse.ca/product/west-coast-bread

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Our West Coast Bread is Ready to Enjoy!

West Coast Bread

The Douglas Fir Tips used in this bread paired with our FirEssence or soda is a truly West Coast original. The Douglas Fir tips are packed with vitamin C and electrolytes.

To make the West Coast Bread, simply add a 341 mL bottle of our FirEssence or soda, mix, and bake at 375 degrees for 40 – 45 minutes. Serve Warm!