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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.

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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. 

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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.

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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.

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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.

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Beet & Herb Salad with Cherry Blossom

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Beet & Herb Salad with Cherry Blossom
Course: Salad, Side Dish
Ingredients
Salad
  • Small head of Raddichio
  • 1/2 yellow beet
  • 1/2 red beet
  • 1/2 candy cane beet
  • 1/2 bag of bean sprouts
  • 1/2 can water chestnuts cubed
  • 3 spring onions
  • 4 radishes
  • 1/2 cup shredded basil
Dressing
  • 1 tbsp peanut butter
  • 1 tbsp freshly grated ginger
  • 2 tbsp Cherry Blossom Vinegar
Instructions
  1. Finely slice raddichio and basil. Use spiralizer to cut each beet, separate and place aside. Rinse and dry bean sprouts, place in salad bowl.

  2. Finely chop radishes and spring onions, chop water chestnuts into 4 pieces and place in the bowl. Add beets.

  3. Mix dressing and toss salad.

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Yam & Curry Egg Rolls with Fir & Fire Sauce

 

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Yam & Curry Egg Rolls with Fir & Fire Sauce
Course: Appetizer
Ingredients
  • Snowdon House Yam and Curry dip mix
  • Snowdon House Fir & Fire Brie Topper
  • egg roll wrapper( found in the produce section of the grocery store)
  • 2 cups Sour cream
  • 1 pound ground pork
  • canola oil for frying or a deep fryer
  • bowl of water
Instructions
  1. Mix Snowdon House Yam and curry dip mix with sour cream and let sit overnight is possible.  

  2. Cook ground pork on medium heat until done. Drain off all fat.

  3. Mix with sour cream and dip mixture. 

  4. Place Egg roll wrappers on a flat surface. Place approx 1 heaping tablespoon into each wrapper. Roll it up like a sausage pinching both ends and sealing all seams with a little water on your fingers.  

  5. Heat oil to 375 either in a deep fryer or saucepan. Place egg rolls in oil and cook till golden brown. Place on paper towel to remove excess grease.  

  6. Serve with Snowdon House Fir and Fire Brie topping sauce.

Recipe Notes

 

 


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