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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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Tomato & Pomegranate Salad

omato Pomegranate Salad

Looking for a fresh and summery salad with something a bit different? Try this tomato and pomegranate salad! Healthy and sweet, it’s sure to become a family favourite.

 

Group Vinegar (4)
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Tomato & Pomegranate Salad
Prep Time
15 mins
Total Time
15 mins
 
Servings: 6 people
Ingredients
  • 1 large pomegranate
  • 1/2 cup red cherry tomatoes
  • 1/2 cup yellow cherry tomatoes
  • 1/2 cup plum coloured tomatoes
  • 1 cup slicing tomatoes
  • 1 yellow pepper
  • 1 red onion finely chopped
  • 2 cloves of garlic
  • 1/2 tsp allspice
  • 2 tsp Snowdon House Plum & Basil Vinegar
  • 1/4 cup olive oil
  • 1 tbsp chopped basil
Instructions
  1. Mix together tomatoes, peppers and onion in a bowl.

  2. In another small bowl whisk together the garlic, allspice, Plum & Basil Vinegar, olive oil and 1/4 tsp salt. Pour over tomato mixture and gently mix. 

  3. Place the tomato mixture and its juices on a large flat plate. Sprinkle with the pomegranates and basil on top.

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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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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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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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Lemon Verbena Stuffed Herbed Chicken

Lemon Verbena Stuffed Herbed Chicken

 

Apricot and Bay - Copy
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Lemon Verbena Stuffed Herbed Chicken
Course: Main Course
Ingredients
  • 1 Roasting chicken (3-5 pounds depending on how many people you are feeding)
  • 8-10 Fresh Bay leaves
  • 25 Lemon Verbena leaves
  • 1.5 cups Snowdon House Apricot & Bay Vinegar
  • 2 cups Assorted rice
  • 1 medium red onion
  • 4-6 mushrooms
  • salt and pepper to taste
  • Beer Can chicken rack
  • cheesecloth
Instructions
Stuffing
  1. Combine 1.5 cups assorted rice cooked with 2 cups liquid - I choose to use 1.5 cups of Apricot and Bay vinegar and .50 cups water.

  2. Add sachet of cut up lemon verbena leaves in cheesecloth (10 leaves chopped up). Cook until done.

  3. Sautee mushrooms and onions on stove top with a little olive oil. Toss with rice.

  4. Place stuffing and herbs in tin foil and bake with chicken for 20 minutes.

Chicken
  1. Prepare chicken by placing lemon verbena and bay leaves under the skin of the chicken in preparation for roasting.

  2. Place chicken over cider can filled with water and vinegar. Place in baking dish.

  3. Add water to the baking dish. Roast at 375 till done fill top of chicken with potato. sprinkle with salt and pepper to taste.

 


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Barley Salad with Crunchy Vegetables

Barely Salad

 

Crabapple Vinegar
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Barley Salad with Crunchy Vegetables
Course: Main Course, Salad
Ingredients
  • 250 grams cooked barley
  • 1.5 tbsp lemon juice
  • A handful of mixed herbs – mint, coriander & parsley
  • 6-8 fresh garden peas
  • 1 carrot diced
  • 1/2 red onion
  • 6-8 yellow beans
  • Olive oil
  • 2 tbsp mayonnaise
  • 1/2 tsp dried chilli flakes
  • 1/4 garlic clove crushed
  • 1 tbsp Snowdon House Crabapple Vinegar
Instructions
  1. Place the cooled cooked Barley in bowl. Add the lemon juice and seasoning.

  2. Whisk 1 tablespoon olive oil with 1 tablespoon Crabapple Vinegar, mayonnaise, chilli and garlic.

  3. Toss all ingredients.

 


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Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper

Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper

Apricot and Bay - Copy
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Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper
Servings: 16 Crostini
Ingredients
  • 1 One baguette cut into 16 slices 1/4- 1/2 inch thick slices
  • 2 cloves garlic cut in half
  • 2-3 tbsp olive oil
  • 1/2 pound chicken
  • kosher salt and freshly ground pepper
  • 1/2 bottle Snowdon House Apricot & Bay Infused Vinegar
  • 1/4 cup Snowdon House Apricot and Mango Brie Topper
  • 16 pieces curly endive Frisee washed and dried
Instructions
For the Crostini:
  1. Position a rack 6 inches from the broiler and turn the broiler to high. Rub one side of each bread slice with the garlic and set on a baking sheet lined with aluminum foil. 

  2. Brush the garlic side with oil and season with salt. Broil until the bread is browned one to 2 minutes. Flip and broil on other side.

For the Topping:
  1. Marinate your chicken in the Apricot and Bay infused Vinegar overnight.

  2. Place your chicken in a fry pan with all the liquid from marinating. Cook chicken gently until it is no longer pink, remove from fry pan and place on plate.

  3. Continue to reduce the vinegar till it is quite thick it may take an additional 10 minutes after the chicken is cooked.

  4. Place chicken on top of baguette. Once the vinegar is thick add the brie topper to it and place on top of Chicken and serve.


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