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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.

Products used in this recipe:

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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.

Products used in this recipe:

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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. 

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Cucumber Rounds With Douglas Fir Cheese and Shrimp

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Cucumber Rounds With Douglas Fir Cheese and Shrimp
Ingredients
  • I pkg Snowdon House Douglas Fir & Tomato Seasoning Blend
  • 250 ml Cream Cheese
  • 250 ml Goat Cheese
  • 1 cucumber
  • 100 gm fresh shrimp
Instructions
  1. Cream the goat cheese and cream cheese with the Douglas Fir Seasoning Blend. Make sure this is well mixed. Place in fridge 4-6 hours for best flavour.
  2. Slice cucumber into ¼ inch rounds and top with cheese blend. Finish with a fresh west coast shrimp.

Products used in this recipe:

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Tomato Basil Biscuits with Egg Salad

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Tomato Basil Biscuits with Egg Salad
Ingredients
Egg Salad
  • 3 farm fresh eggs hard-boiled
  • 2 radishes finely chopped
  • 1.5 tablespoons mayo
  • 1 green onion finely chopped
  • Salt and pepper to taste
Tomato Basil Beer Bread
  • 1 pkg Snowdon House Tomato Basil Beer Bread Mix
  • 1 Beer the cheapest
Instructions
Egg Salad
  1. Peel eggs and mash. Add mayo, radishes, green onion and salt and pepper.
  2. Place in the fridge.
Tomato Basil Beer Bread
  1. Preheat oven 375°F
  2. Mix and bake bread according to instructions
  3. Let cool
  4. Slice bread into pieces and top with egg mixture.

Products used in this recipe:

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Almond Shortbread with Lemon Verbena Brie Topper

  • 1 pound butter at room temperature
  • 1 cup sugar
  • 4.5 cups flour
  • ½ cup ground almonds
  • Snowdon House Lemon Verbena Brie Topper 
  1. Preheat oven 300°F
  2. With the mixer on medium speed, cream butter until fluffy. Add sugar and almonds. Gradually add the flour until combined. Do not mix too much
  3. Form the dough into 2 logs. Chill for about 30 minutes in the fridge. Slice into ½ inch pieces. Place on a lined cookie sheet and bake for 20-25 minutes until golden brown.
  4. Top with Snowdon House Lemon Verbena Brie Topper and serve.
 

Products used in this recipe:

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Quinoa Tart with Spinach

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Quinoa Tart with Spinach
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Course: Appetizer, Main Course, Side Dish
Ingredients
  • 1-2/3 cup water
  • quinoa
  • 1 egg
  • 7-8 mushrooms
  • 1/2 red onion chopped
  • 1/2 bag of spinach
  • 1 tsp dried chillies
  • salt to taste
  • Nut Cheese
Instructions
  1. Place quinoa and water in pot and bring to a boil, turn down heat and cook for 12 minutes until fluffy. Remove from heat and let rest with lid on for five minutes.

  2. Beat egg and mix with quinoa. Place mixed quinoa crust on parchment paper or a silicone mat to make a 10-inch circle - spread evenly and bake for 15 minutes at 375 until light brown.

  3. Saute mushrooms, onion, and spinach until done. Place to the side. 

  4. Make Nut Cheese.

  5. To assemble, place quinoa tart on plate, spread nut cheese and place mushroom layer on top. Serve hot or cold. Slice with pizza cutter.