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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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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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Twice Baked Sweet Potatoes with Yam & Curry Dip

 

Yam & Curry Dip
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Twice Baked Sweet Potatoes with Yam & Curry Dip
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Course: Appetizer
Ingredients
  • 2 Sweet Potatoes
  • 1/2 cup extra sharp cheddar cheese
  • 2 tbsp sour cream
  • 1/2 package Snowdon House Yam & Curry Dip Mix
  • 1/4 cup pumpkin seeds
  • salt and pepper to taste
Instructions
  1. Heat oven to 425F

  2. Line a cookie sheet with parchment paper.

  3. Prick sweet potatoes all over with a for and bake for about 1 hour (turning after 30 min). Let potatoes cools until you can handle them, then scoop all of the potato into a bowl. Try not to break the skin as you will be refilling it.

  4. Place potatoes, Snowdon House Yam & Curry Dip, salt and pepper, sour cream, pumpkin seeds and cheddar into a bowl. Mix well and restful potatoes, dividing mixture evenly.

  5. Place on baking sheet lined with parchment paper and bake an additional 15 minutes. Top with fresh garden chives and serve.


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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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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

Roasted Beet Sandwich with West Coast Bread Mix
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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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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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Cheese and Tomato Torta

Cheese and Tomato Torta
Cheese Balls are a delicious and easy appetizer to take to any party or potluck. But what we love about this Cheese and Tomato Torta is how well it lasts after the party. Use leftovers in pasta or stuffed mushrooms the next days for a delicious cheesey meal!
 Snowdon House Cheese Pate Mix

 

Cheese and Tomato Torta
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Cheese and Tomato Torta
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Course: Appetizer
Servings: 4 people
Ingredients
  • 1 package Snowdon House Cheese Pate Mix
  • 250 mL Cream Cheese
  • 125 mL Butter
  • 1 tbsp Sun-dried tomatoes. You may also use dehydrated tomatoes, just rehydrate them in boiling water first.
  • 1/2 cup chopped nuts (optional)
Instructions
  1. Blend Cream cheese and butter at room temperature until smooth.

  2. Stir in cheese pate mix and dried tomatoes.

  3. Roll into blended mix into a ball and roll into optional chopped nuts.

Stuffed Mushrooms
  1. An alternate to this recipe is to use it as a stuffing for mushrooms. Wash and hollow out approx 16 mushrooms and chop the stems, sautee them until done. Add 1/2 of the cheese mixture above and place in fry pan with sauted mushroom till it is all mixed. Don"t leave on heat to long. Remove from heat and fill mushroom and top them with shredded mozarrella cheese and bake for 15-20 minutes until done Oven temp.350

 


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Roasted Beet Muhammara, a Rich Beet Style Hummus

Snowdon House Beet Muhammara

Strawberry & Fir Infused Vinegar for Beet Muhammad

 

Onion & Garlic Mix for Beet Muhammara

Snowdon House Beet Muhammara
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Roasted Beet Muhammara, a Rich Beet Style Hummus
Ingredients
  • 3-4 medium beets
  • 3-4 Cloves of Garlic
  • 1/4 cup olive oil
  • Salt & Pepper
  • 3/4 cup walnuts lightly toasted
  • 2 tbsp Snowdon House Onion and Garlic Mix
  • 1 1/2 tbsp Snowdon House Strawberry Fir Infused Vinegar
  • 1 1/2 tsp freshly squeezed lemon juice
  • 1 tsp dried red pepper flakes
  • 1 tsp cumin
  • kosher salt
Instructions
  1. Set oven temperature to 375

  2. Place the beets in a baking dish and rub them with the 1 tablespoon olive oil.

  3. Cover with foil and roast until tender when checked with a skewer, this takes about 1 hour.

  4. Set aside to cool for about an hour.

  5. Roast the walnuts for about 10 minutes in oven at the same time.

  6. Pulse the beets ,walnuts , onion and garlic dip mix until very finely chopped.

  7. Add the remaining 1/4 cup oil, the Strawberry Fir vinegar, lemon juice, pepper, cumin and 1/2 tsp salt; process into a puree.

  8. Season to taste with more salt, lemon juice, pepper.

  9. Serve at room temperature or cold. Store covered in the refrigerator for up to 3 days. Serve with Pita or crackers

 


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Smoked Salmon Rolls with Douglas Fir & Herb Goat Cheese

 

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Smoked Salmon Rolls with Douglas Fir & Herb Goat Cheese
Ingredients
  • 1/4 cup cream cheese at room temperature
  • 1/4 cup goat cheese
  • 1 tbsp Snowdon House Douglas Fir and Herb blend
  • 2 tsp Snowdon House Lemon Verbena Infused Vinegar
  • 1 tsp lemon zest (you can substitute with 1/2 tsp. dried lemon peel )
  • 2 tbsp thinly sliced chives
  • 1/8 tsp kosher salt
  • 1/4 cup thinly sliced celery (very fine)
  • 2 1/2 pounds thinly sliced smoked salmon not hot smoked (also known as lox) found in most delis
  • 1 tbsp chopped fennel fronds
Instructions
  1. In a small bowl mix the cream cheese, goat cheese, Douglas Fir herb Blend, lemon verbena vinegar, lemon zest and salt. This is best made the night before so it has lots of time to rehydrate and the flavour becomes more enhanced when it sits, leave it in the fridge overnight.

  2. To assemble lay a long sheet of saran wrap on your counter. Slightly overlap the pieces of salmon on the plastic to create a rectangle measuring about 3 1/2 inches by 7 inches. The long side of the rectangle should be parallel to the edge of your work surface. cover with another piece of plastic wrap and press gently with your hands or a flat spatula to encourage the salmon to stick together.

  3. Remove the top sheet of the plastic. Using a thin metal spatula or butter knife spread about 2 tablespoons of the cheese mixture on the salmon leaving a 1/2 border around the long sides. Place the celery and chives and sprinkle with a little fennel fronds and salt. Lightly press the roll together at the seams. Place on cutting board and cut the roll into six pieces. Repeat. Arrange the rolls on a platter with a selection of greens and edible flowers from the garden.


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