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Popeyes Passion Dip

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Popeyes Passion Dip
Prep Time
10 mins
Cook Time
3 hr
Total Time
3 hr 10 mins
 
Course: Appetizer, Snack
Ingredients
  • Snowdon House Popeyes Passion Dip Mix
  • Sourdough bread loaf
  • 1 cup Sour cream or Yogurt
  • 1 cup Mayonnaise
Instructions
  1. Place Packet of Snowdon House popeyes Passion Dip Mix in a bowl and add 1 cup sour cream(or plain Yogurt), 1 cup of mayonnaise. Stir well and let sit for 3-4 hours.  

  2. Take the sour dough loaf and hollow out the middle cutting the bread into pieces that can be dipped into dip. Place on a platter and add crackers around the bread and serve.


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Sweet Potatoes with Ginger Coconut Dahl

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Sweet Potatoes with Ginger Coconut Dahl
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hrs 15 mins
 
Course: Appetizer
Ingredients
  • Snowdon House Ginger Coconut Dahl
  • 3 small sweet potatoes sliced
  • olive oil
  • sour cream to garnish
Instructions
  1. Cook Snowdon House Ginger Coconut Dahl according to instructions approx, 30 minutes. this is a very thick soup also known as an Indian Stew.

  2. Preheat oven to 350F

  3. Slice sweet potatoes into rounds and place on a piece of parchment paper. Brush the sweet potatoes on the top side with olive oil and bake until done about 15 minutes. Check to make sure they are cooked all the way through.

  4. Remove from oven and place on a platter. Top with ginger coconut dahl and garnish with a dollop of sour cream and serve. Any left over soup can either be reheated and eaten the next day or frozen.

Recipe Notes

 

 

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Lemon Verbena & Ginger Red Snapper Ceviche

 

Lemon Verbena & Ginger Red Snapper Ceviche
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Lemon Verbena & Ginger Red Snapper Ceviche
Prep Time
15 mins
 
Course: Appetizer, Side Dish
Ingredients
  • 1 bottle Lemon Verbena Vinegar
  • 2 pieces fresh red snapper( The fish must be very fresh!)
  • 1 cucumber sliced
  • Fresh Grated Ginger
  • Coloured Pepper for Garnish
Instructions
  1. Remove any bones from the Red Snapper.(I find a pair of tweezers works well) Gently slice the fish in 1/4 inch slices with a very sharp knife.  

  2. Place fish in shallow dish in a single layer. Top with lemon verbena vinegar to cover the fish and top with freshly grated ginger. Cover the dish and place in the fridge.  

  3. Place weights on top of the dish to ensure the fish is submerged in the vinegar. A minimum of 3 hours is needed. Use the same day as it is made.  

  4. Place ceviche on top of a cucumber and garnish with a slice of colored pepper and serve as a delicious appetizer.

Recipe Notes

 

 

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Douglas fir & Tomato Goat Cheese Bruschetta Topping

Douglas Fir & Tomato Goat Cheese Bruscetta topping table

 

Douglas fir & Tomato Goat Cheese Bruschetta topping
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Douglas fir & Tomato Goat Cheese Bruschetta Topping
Prep Time
15 mins
 
Course: Appetizer, Snack
Ingredients
  • 1/2 package Douglas Fir and Tomato Seasoning Blend
  • 1 300 grams log of goat cheese
  • 1/2 cup olive oil
  • 1 baguette
Instructions
  1. Place the pkg. of Douglas Fir seasoning in a bowl and mix well. Remove half of the mixture once is well mixed and return to pkt. for further use.  

  2. Place the seasoning in a bowl and add 1/2 cup olive oil blend until well mixed.

  3. Slice your goat cheese in rounds and place on the bottom of a glass dish. Cover with oil and Douglas Fir Seasoning blend.  

  4. Cover and refrigerate overnight. Cut baguette into slices and serve the cheese on the hot bread pieces. Will last up to a week in the fridge. The longer it sits the better it gets.

Recipe Notes

 

 
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Popeyes Passion with Miso Cones

Popeyes Passion with miso Cones
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Popeyes Passion with Miso Cones
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Course: Appetizer, Side Dish
Servings: 8 people
Ingredients
Popeyes Passion
  • 1 Red Pepper Chopped in chunks
  • 1 Yellow Pepper Chopped in chunks
  • 3 roma tomatoes
  • 1/4 cup kalamata olives
  • 1/4 cup feta cheese
  • 1 cup Quinoa cooked
  • 1/2 cup chopped spinach
  • 1 tsp olive oil
Miso Cones
  • 1/4 cup sesame seeds
  • 1/4 cup white sugar
  • 4 oz butter
  • 1/3 cup agave syrup
  • 1/2 cup flour
Instructions
  1. Preheat oven to 350F

  2. Cook Quinoa from instructions on packet

  3. In a mix master combine the sesame seeds, sugar, butter, flour and agave syrup until mixed well.

  4. Spoon small amounts of dough onto a silicone baking mat or parchment paper. Bake for 4 - 6 minutes until golden brown.

  5. Remove from oven and wrap around a rolling pin to give it a cone shape.

  6. Spoon vegetable quinoa mixture into cones and serve immediately.


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Chive and Chilli Focaccia

 

chive and chilli focaccia
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Chive & Chilli Focaccia
Course: Appetizer, Snack
Ingredients
  • 1 Bag Snowdon House Chilli & Chive Beer Bread Mix
  • 1 can Beer
  • 1 cup assorted multicoloured tomatoes sliced into thin rounds
  • 1 cup Mozzarella Cheese
  • 2 peppers, one yellow, one orange sliced into narrow strips
Instructions
  1. Preheat Oven to 375 degrees

  2. Mix Beer Bread in a bowl according to instructions.

  3. Place dough in the middle of a lined cookie sheet and stretch to look like a pizza shape. Should make a 10 inch round shape.

  4. Add assorted sliced tomatoes and peppers and top with mozzarella cheese.

  5. Cook in the oven. Check after 20 minutes. It is done when the cheese has melted and dough on the bottom is light brown.


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Crabapple & Fir Briewich

crabapple and brie sandwich
Crabapple and fir briewich
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Crabapple and Fir Briewich
Course: Main Course, Snack
Ingredients
  • 1 package Snowdon House West Coast Bread Mix
  • 340 mL Soda Water or Douglas FirEssence
  • 1 small brie
  • Snowdon House Crabapple and Fir Brietopper
Instructions
  1. Bake Bread according to instructions. Cool slightly and slice.

  2. Place bread slices in frying pan. Place a piece of brie on the bread and top with the Crabapple and Fir brie topper. Cook on medium heat until the brie melts. Serve with more toppings (like red onion!)


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West Coast Bread and FirEssence Battered Prawns

West Coast Bread and FirEssence Battered Prawns
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West Coast Bread and FirEssence Battered Prawns
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Appetizer, Side Dish, Snack
Ingredients
  • 12 -20 prawns
  • 1 package Snowdon House West Coast Bread Mix
  • 500 ml FirEssence or soda
  • Snowdon House Fir & Fire Brie Topper
Instructions
  1. Place West Coast Bread Mix in bowl and gradually add 341 ml of soda or Fir Essence. Remove half of the mixture and place in muffin tins.

  2. The other half of the mixture you will gradually add the rest of the soda to make a batter.

  3. Heat up your deep fryer to 350 - 400 degrees. You can do this on the stove top, check oil temperature with a thermometer. 

  4. Cook prawns until they are golden brown. Remove from oil and place on paper towel to drain any excess oil.

  5. Serve with Fir & Fire dipping sauce.


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Cheese Pate with Gingered Cranberries, Pumpkin & Peanuts

Cheese Pate with Gingered Cranberries, Pumpkin & Peanuts

A lovely topping for a baked potato or lovely to place on a charcuterie board with meats and buns.

Cheese Pate with Gingered Cranberries, Pumpkin & Peanuts
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Cheese Pate with Gingered Cranberries, Pumpkin & Peanuts
Prep Time
10 mins
Cook Time
4 hr
Total Time
4 hr 10 mins
 
Course: Appetizer, Snack
Ingredients
  • 200 grams goat cheese
  • 200 grams cream cheese or sour cream (cream cheese will make it thicker)
  • 1 package Snowdon House Pumpkin Topper
Instructions
  1. Cream the cheese mixture with the Snowdon House Pumpkin Topper and let sit for a minimum of four hours to get the most from the flavours!

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Apricot & Mango Chicken Wrap with Fresh Greens

Apricot & Mango Chicken Wrap with Fresh Greens 2
Apricot & Mango Chicken Wrap with Fresh Greens 1
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Apricot & Mango Chicken Wrap with Fresh Greens
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course, Snack
Servings: 4 peoples
Ingredients
  • 2 Chicken Breasts
  • 1 bottle Apricot & Bay Vinegar
  • 1 bottle Apricot & Mango Brie Topper
  • 1/4 cup mayo
  • 4 wraps of your choice
  • 1 Roma Tomato
  • assorted coloured greens
  • handful of pea shoots
Instructions
  1. Marinate chicken breasts in Apricot & Bay Vinegar overnight.

  2. Place chicken breasts in frying pan and sautéed in vinegar until done.

  3. Cut chicken into fine pieces. 

  4. Mix mayo with three tablespoons Apricot & Mango Brie Topper. 

  5. Place wrap on cutting board and spread mayo mango combination on wrap. Add chicken pieces, fresh greens, tomato and pea shoots. Roll wrap up, cut in half and serve.


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