Posted on

Broccoli Salad on a Quinoa Bite

Print
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.

Posted on

Strawberry Fir Cheesecakes

Print
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:

Sidney Market

Come see us at the Sidney market from 5-8! We will have samples to try and tons of new product as well as past favorites to take you into flavour bliss!

Posted on

Beet & Herb Salad with Cherry Blossom

Print
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.

Posted on

Apricot & Icewine Teacake with Apricot & Bay Ice Cream

Print
Apricot & Icewine Teacake with Apricot & Bay Ice Cream
Prep Time
20 mins
Cook Time
1 hrs
Total Time
1 hrs 20 mins
 
Course: Dessert
Ingredients
  • Apricot & Icewine Tea Bread Mix
  • 250mL Apricot & Bay Vinegar
  • 1 cup sour cream
  • 1 cup cream cheese
  • Chocolate to gain the top of the cake
Instructions
  1. Boil Kettle and Make Tea Bread.

  2. Make two thin cakes approximately 8 inches in diameter. Bake for about 10 minutes -- until brown, use skewer as tester. Place aside and let cool.

  3. Reduce a bottle of Apricot & Bay Vinegar in a saucepan for about 10 minutes. Place in fridge to cool on a wire rack.

  4. Place chilled vinegar, cream cheese and sour cream in an icecream maker. The mixture takes about 15-20 minutes to freeze.

  5. Assemble by placing one cake on a plate, top with ice cream, then layer the second cake and garnish with chocolate. Place in freezer for 20 minutes and serve!


Products in this recipe

Posted on

Lemon Verbena & Ginger Red Snapper Ceviche

 

Lemon Verbena & Ginger Red Snapper Ceviche
Print
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

 

 


Products in this recipe

Posted on

Stuffed Eggplant with Shrimp Filling

stuffed eggplant with shrimp filling
Print
Stuffed Eggplant with Shrimp Filling
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
Course: Appetizer, Main Course, Side Dish
Ingredients
  • 2 tbsp olive oil
  • 2 medium eggplants cut in half lengthwise and hollowed out to 1/4 inch of flesh
  • 2 tbsp Snowdon House Onion & Garlic Dip Mix
  • 1 tsp dried oregano
  • 1/4 cup grated parmesan cheese and parmesan petals
  • 1/2 cup flavoured beer bread crumbs
  • 1 tsp fresh chopped parsley
  • 1 cup shredded mozzarella cheese
  • 1/2 pound uncooked shrimp meat
  • 2 tsp Snowdon House Cherry Blossom Vinegar
  • salt and pepper to taste
Instructions
  1. Preheat oven to 325F

  2. Heat Olive Oil in a large skillet over medium heat. Roughly chop eggplant and add to pan with onion and garlic dip, oregano, pepper, and Cherry Blossom Vinegar. Cook and stir until lightly browned, add uncooked shrimp meat and cook until pink.

  3. Add bread crumbs and parmesan cheese. Spoon mixture back into eggplant, and sprinkle with mozzarella cheese.

  4. Bake in oven for 30 minutes or until eggplant is fork-tender and the cheese is bubbly.


Products in this recipe

Posted on

Roasted Blackberry Sorbet

Print
Roasted Blackberry Sorbet
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Dessert
Servings: 4 people
Ingredients
  • 1 pint fresh or frozen blackberries if you're using frozen do not thaw first
  • 1 bottle Snowdon House Elderflower Vinegar
Instructions
  1. Preheat oven to 400F. Line baking sheet with parchment paper or silicon baking map.

  2. Roast blackberries for 10 - 15 minutes until very juicy. Cool blackberries to room temperature. You can place them in the fridge to speed up this process.

  3. Place Snowdon House Elderflower vinegar in ice cream maker, add roasted blackberries and turn on ice cream maker. Will take approx 10 -15 minutes.


Products in this recipe

Posted on

Smoked Salmon Benedict with Lemon Verbena Sauce

Smoked Salmon Benedict with Lemon Verbena Sauce
Print
Smoked Salmon Benedict with Lemon Verbena Sauce
Course: Breakfast, Main Course
Ingredients
  • 2 tbsp butter
  • 1 shallot
  • 3 - 4 cups spinach leaves
  • 1/2 cup lemon verbena vinegar
  • 1/4 cup cream
  • 1 tbsp lemon verbena vinegar for egg water
  • 8 crumpets or English muffins
  • 8 eggs
  • 8 slices smoked lox
  • garnish with fresh chives and blossoms
  • salt and pepper to taste
Instructions
  1. For the sauce: melt the butter and add shallot. Cook until it is soft but not brown. Add the lemon verbena vinegar. Add half of the spinach until wilted then add the remaining spinach. Cook until soft, puree and add salt and pepper and cream. Poach eggs until whites are firm and yolks are still soft. About four minutes. Keep water below a simmer. Remove from water with slotted spoon removing excess water.

  2. Toast crumpets place two crumpets on each plate and top with egg, add slice of salmon. Reheat the sauce and spoon over the salmon, sprinkle with chives and blossoms.


Products in this recipe

Posted on

Lamb Kebabs with Blueberries and Cinnamon

 

 Lamb Kebabs with Blueberries and Cinnamon
Print
Lamb Kebabs with Blueberries and Cinnamon
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Main Course
Ingredients
  • 1/4 cup Snowdon House Cherry Blossom Vinegar
  • 225 grams lamb
  • 225 grams veal
  • 1 tbsp olive oil
  • 4 cloves of garlic
  • 1 tsp dry red crushed chillis
  • 25 mL Snowdon House Dillicious Dip Mix
  • 1/2 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 2 tsp grated ginger
  • 1 tsp salt
Instructions
  1. Mix 1/2 of the Cherry Blossom vinegar, lamb and veal mince in bowl.

  2. Blend the oil, garlic, ginger, chilli, pepper, cumin, coriander, remaining Cherry Blossom vinegar, and salt in food processor.

  3. Stir the paste into the mince. 

  4. With wet hands place the meat into shapes and place onto skewers making sure it is pressed evenly. Brush the kebabs with oil and grill under a medium heat or barbeque 4-5 minutes on each side until done.

  5. Serve with Blueberry and Cinnamon topper.


Products in this recipe