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Dukkah Sweet Potato Salad

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Dukkah Sweet Potato Salad
Ingredients
Sweet Potatoes
  • 1 Medium Sweet Potato
  • 1/2 small red onion, chopped finely
  • 1 tbsp dukkah spice
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1/4 cup Labneh (see below)
Dressing
  • 1 tbsp lemon juice
  • 1 lemon zest only
  • 1 tsp parsley
  • 1 tsp mint
  • 1/2 cup cherry tomatoes
  • 1 tbsp Douglas Fir vinegar
  • 1 tbsp olive oil
Instructions
Sweet Potatoes
  1. Preheat oven to 375°F
  2. Cut sweet potato into 1/4 inch slices
  3. Toss together sweet potato slices, 2 tablespoons olive oil, dukkah, onions, salt and pepper and bake for 30 minutes, flipping halfway through cooking.
Dressing
  1. Place parsley, mint and 1 tablespoon olive oil, Douglas Fir Vinegar, cherry tomatoes in a bowl, lemon juice and lemon zest
  2. Drizzle over the sweet potatoes
Labneh
  1. Labneh is thick yoghurt cheese. You can make your own by simply squeezing all of the extra water out of yoghurt. Place yoghurt in cheesecloth over a colander. Let sit until all the liquid is gone (about an hour).
  2. You can do this ahead of time
Finish
  1. Place labneh on small plates, place sweet potato mixture on top and garnish with dukkah

Products used in this recipe:

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Stuffed Zucchini Blossoms

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Stuffed Zucchini Blossoms
Ingredients
  • 8 zucchini blossoms
Stuffing:
  • I pkg Snowdon House Douglas Fir & Tomato Seasoning Blend
  • 300 g goat cheese
Instructions
Make the filling:
  1. Mix the Snowdon House Douglas Fir & Tomato Seasoning Blend with goat cheese. Let sit for 6 hours.
Blanch the flowers:
  1. Bring a large pot of water to a boil with 1 tablespoon salt. Shake each blossom and check inside for insects. Carefully snap off and discard the pistil inside the female flowers and leave the fruit attached. The male flowers just need their stems trimmed to about 1 inch. Set up a large bowl of cold water next to the stove. Plunge 4 blossoms at a time into the boiling water and boil for 10 seconds. Remove them with a slotted spoon or wire skimmer and plunge them into the cold water.
Stuff the flowers:
  1. Line a baking sheet with parchment paper or lightly oil it. Keep the blossoms submerged in water where the petals are easier to separate. Cup your hand and scoop up one of the flowers, while you use your other hand to drape the petals over the top of your thumb and index finger. Lift the flower from the bowl of water and tilt your hand to drain it. Put a ball of filling in the centre, gently drape the petals back into a closed position, and lay it on the baking sheet. Brush the blossoms lightly with olive oil and season them very lightly with salt and pepper.
Finish the dish:
  1. Preheat the oven to 350°F. Heat the blossoms in the oven until they begin to sizzle at the base and the cheese is warmed through, 5 to 7 minutes.
Recipe Notes

Once the blossoms are stuffed, they can be covered with plastic wrap and refrigerated for up to 8 hours.

Products used in this recipe:

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Pulled Pork

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Pulled Pork


Course: Appetizer, Main Course
Ingredients
  • 1 pork shoulder roast
  • 2 tbsp Snowdon House Smoky BBQ Rub
  • 1 tbsp Snowdon House Pork Rub
  • 1 bottle Snowdon House Peppered Nasturtium Vinegar
  • 1 medium-sized onion.
  • 1-2 cloves fresh garlic
Instructions
  1. Place all ingredients in a slow cooker for 4-6 hours. It is ready when you can pull the pork with a fork. Amazing!

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Spaghetti Squash Hummus

 

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Spaghetti Squash Hummus

This smooth and creamy squash hummus recipe is a delicious and healthy way to celebrate the season. It pairs perfectly with pita chips, crackers, toast, veggies and even works great as a spread. You’re going to want to serve this tasty, full flavoured dip on repeat all season long.

Course: Appetizer
Ingredients
  • 1 medium spaghetti squash
  • 1 1/2 cups cooked quinoa/millet blend (See below for uncooked amounts.)
  • 2 tsp lemon juice
  • 2 cloves garlic
  • 4 tbsp extra virgin olive oil, divided (Reserve 1 tbsp for serving)
  • 2 tbsp Snowdon House Basil Cilantro Vinegar
  • 1/2 tsp sea salt (Plus more to taste, as desired.)
  • 1 pkg Snowdon House Yam and Curry Dip Mix
  • 1/2 cup raw pumpkin seeds
  • smoked paprika
Instructions
  1. Roast spaghetti squash in 300F oven for about 1 hour.

  2. Cook 1/2 cup quinoa and 1/2 cup millet.

  3. Scoop out spaghetti squash and mix with the cooked millet and quinoa.

  4. Combine all ingredients in a food processor or high-speed blender. Process until smooth, stopping occasionally to scrape down the sides of the bowl.

  5. Scoop mixture into a serving bowl and drizzle with 1 tbsp extra virgin olive oil. Sprinkle with smoked paprika and garnish with pumpkin seeds.

  6. Serve with raw veggies, chips or crackers. It's also wonderful as a topping for salads and wraps.

Products used in this recipe:

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Spicy Peanut Tofu

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Spicy Peanut Tofu
Course: Appetizer, Main Course
Ingredients
  • 2 tbsp olive oil
  • 1 small onion
  • 2 cloves garlic, chopped
  • 1 cup Snowdon House Apple Cardamom Vinegar
  • 1/4 cup natural peanut butter
  • 2 tbsp soya sauce
  • 1/2 tsp crushed red chilli peppers
  • 1 block extra-firm tofu, cubed ( remove extra moisture by drying with a paper towel)
Instructions
  1. Sautee garlic and onion in oil.  

  2. Add the vinegar, peanut butter, soya sauce, crushed chillis and stir until well combined.   

  3. Add the tofu, bring to a boil and simmer till sauce is creamy.  

  4. Serve over steamed rice, quinoa or noodles.

  5. This is also good cold as an appetizer.

Products used in this recipe:

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Snowdon House Feast of Fields Recipes

Thank you for visiting our farm for Feast of Fields. We hope that you enjoyed the event as much as we enjoyed hosting it. We had many requests for the recipes that we used, so here they are:

Quinoa Crackers with Douglas Fir Topping

Crackers

  • 3 cups cooked quinoa
  • 1 egg
  1. Combine quinoa with the egg until well mixed.
  2.  Spoon 1 tbs of mix into 3-inch muffin tins and cook for 20 minutes
  3. Lower the oven temperature to 200°F.
  4. Remove the quinoa bites from the muffin pan. Place on lined cookie sheet. Bake for 15 minutes.
  5. Remove from the oven and turn them over to continue baking for 10 more minutes until crisp.
  6. Cool and store in zip lock bag to retain crispness.

Topping

  • 1 pkg Snowdon House Douglas Fir & Tomato Seasoning
  • 250 ml cream cheese
  • 250 ml goat cheese
  • Snowdon House Fir & Fire Brie Topper
  1. Cream the goat cheese and cream cheese with the Douglas Fir Seasoning Blend. Make sure this is well mixed.
  2. Place in fridge 4-6 hours for best flavour.

Assembly

  1. Top each cracker with the spread and add a heaped 1/4 teaspoon of Snowdon House Fir & Fire Brie Topper for a tasty snack.
 

Brie Bites with Lemon Verbena Brie Topper

  • won ton wrappers
  • brie cheese
  • Snowdon House Lemon Verbena Brie Topper
  • Canola oil for deep fryer or deep saucepan
  • water for sealing the wonton wrappers
  1. Cut the brie into 1/2 inch squares.
  2. Place a heaping 1/4 tsp of Lemon Verbena Brie Topper in the centre of each won ton wrapper.
  3. Put a brie square on top of the jelly.
  4. Dip your index finger into water and trace it on the outer edges of the wonton wrapper.
  5. Bring one corner at a time to the middle and repeat until it looks like a package.
  6. Place the brie bites in a container layered with parchment paper. Cover and freeze for a minimum of 6 hours. Overnight is best.
  7.  Heat oil to 375 °F
  8. Remove the brie bites from the freezer.
  9. Cook the frozen bites until golden brown.

Serve hot with Snowdon House Lemon Verbena Brie Topper

Products used in this recipe:

The recipe for Golden Beets with Mushrooms and Lavender will follow.

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Broccoli Salad on a Quinoa Bite

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Broccoli Salad on a Quinoa Bite
Ingredients
Quinoa Bites
  • 3 cups cooked quinoa
  • 1 egg
Broccoli Salad
  • ½ red onion chopped
  • 10 grape or cherry tomatoes halved
  • 3 cups raw broccoli cut stems and florets into pieces
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1 avocado
  • 2 tablespoons Snowdon House Infused Vinegar any flavour you choose
  • 2 tablespoons hemp hearts
  • ½ cup cooked quinoa
Instructions
Quinoa Bites
  1. Combine Quinoa with the egg until well mixed.
  2. Spoon 1 tablespoon of mix into 3-inch muffin tins and cook for 20 minutes.
  3. Lower the oven temperature to 200°F.
  4. Remove the quinoa bites from the muffin pan. Place on lined cookie sheet.
  5. Bake for 15 minutes.
  6. Remove from the oven and turn them over to continue baking for 10 more minutes until crisp.
  7. Cool and store in zip lock bag to retain crispness.
Broccoli Salad
  1. Chop all vegetables and place in a bowl.
  2. Add hemp hearts, seeds and quinoa.
  3. Place avocado in bowl and cream with the vinegar. Toss onto salad, mixing well.
Assembly
  1. Top Quinoa Bites with salad and serve.

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Strawberry Fir Cheesecakes

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Strawberry Fir Cheesecakes
Makes 12 tarts
Ingredients
  • ½ cup cream cheese
  • 2 Tablespoons icing sugar
  • 1 bar milk chocolate
  • 1 bottle Snowdon House Strawberry Fir Infused Vinegar
  • 12 tart shells
Instructions
  1. Preheat oven to 350°F.
  2. Mix cream cheese and icing sugar together and chill in the fridge for 1 hour.
  3. Place 1 one inch square of chocolate in each tart shell.
  4. Bake tart shells on cookie sheet according to instructions.
  5. Let cool.
  6. Place ½ teaspoon of cream cheese mixture into each shell
  7. Empty the Snowdon House Strawberry Fir Vinegar into a saucepan. Cook on medium heat until the volume is reduced by half. The liquid should be thick and syrupy.

  8. Let the syrup cool and divide evenly between the tart shells.

  9. Garnish each tart with whipping cream and a piece of milk chocolate.

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Lavender Pizza with Lavender Jelly and Fresh Lavender Garnish

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Lavender Pizza with Lavender Jelly and Fresh Lavender Garnish
Ingredients
  • 1 pkg Snowdon House Lavender Lemon Cider Bread mix
  • 1 can cider or club soda
  • 100 ml Snowdon House Lavender Jelly
  • A handful of fresh lavender buds stripped from stems
Instructions
  1. Preheat oven 375°F
  2. Mix bread mix with cider according to package instructions.

  3. Spread mixture on a silicone baking sheet to the depth of ½ inch and bake for 20 minutes, checking to see when done. Do not overcook.

  4. Remove from oven when cooked. 
  5. Slice into pizza triangles and top with lavender jelly and lavender buds.

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Quinoa Crackers, Red Pepper Nut Cheese and Lox

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Quinoa Crackers, Red Pepper Nut Cheese and Lox
Ingredients
Crackers
  • 3 cups cooked Quinoa
  • 1 egg
Red Pepper Nut Cheese
  • 2 cups almonds
  • 1 pkg Snowdon House Red Pepper, Onion and Garlic Nut Cheese Spices
  • ¼ cup nutritional yeast
Instructions
  1. Preheat oven to 350°F
Crackers
  1. Combine Quinoa with the egg until well mixed.  
  2. Spoon 1 tablespoon of mix into 3-inch muffin tins and cook for 20 minutes. 
  3. Lower the oven temperature to 200°F. 
  4. Remove the quinoa bites from the muffin pan. Place on lined cookie sheet. 
  5. Bake for 15 minutes. Remove from the oven and turn them over to continue baking for 10 more minutes until crisp.
  6. Cool and store in zip lock bag to retain crispness.

Red Pepper Nut Cheese
  1. Cover almonds in water and soak in the fridge overnight.
  2. Pour 1/3 cup of boiling water over Nut Cheese Spices. Cover with a lid and let soak for 30 minutes.

  3. Drain almonds and remove skins. Place in a food processor.
  4. Add spice mixture and yeast to the food processor. Process until the mixture has the consistency of cream cheese. 
  5. You may add up to 1/3 cup more water to get the right texture. Refrigerate for 2 hours.
Assembly
  1. Spread nut cheese on top of quinoa cracker and top with lox or smoked salmon.

Recipe Notes

Note: This mixture can be frozen in small amounts for later use.