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Asian Vegetable Strudel

Asian Vegetable Strudel
This delicious strudel is easy to make and is the perfect appetizer for any party. Combined with Snowdon House Infused Vinegar as a reduced dipping sauce this is a recipe you won’t want to share — but you should!

Asian Vegetable Strudel

 

Asian Vegetable Strudel
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Appetizer, Snack
Ingredients
  • 1 Bottle Snowdon House Infused Plum and Basil Vinegar
  • 4 cups Nappa Cabbages finely chopped
  • 1 cup Stemmed Mushrooms a blend of regular or shittake works
  • 1 cup Shredded Carrots
  • 1/2 cup Beansprouts
  • 1/2 cup Chopped Celery
  • 1/2 cup Green Onions thinly sliced
  • 1 tsp Grated fresh ginger
  • 2 tbsp Soya Sauce
  • 1 tsp Sugar
  • 1 tsp Corn Starch mixed with 2 tablespoons water (you may need to add a little water if it gets to thick to fast)
  • 1/2 tsp Sesame Oil
  • 1/4 tsp Black Pepper
  • 1 tbsp Butter melted
  • 2-3 tbsp Peanut Butter
  • Sesame Seeds
  • 20 Dumpling Wrappers
Instructions
For the Filling
  1. Prepare dumpling wrappers with a light dressing of peanut butter add filling.

  2. Fold dumplings in half with a fingertip of water to seal them.

  3. Place rolls side by side in pan top with melted butter and sesame seeds.

  4. Make score marks in the top of the rolls

  5. Cook for for 10-15 minutes or until golden brown.

Dipping Sauce
  1. Reduce 1 bottle of Snowdon House Plum and Basil vinegar to a thick dipping sauce. Stir continuously.

 


 

 

 


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Cheese and Tomato Torta

Cheese and Tomato Torta
Cheese Balls are a delicious and easy appetizer to take to any party or potluck. But what we love about this Cheese and Tomato Torta is how well it lasts after the party. Use leftovers in pasta or stuffed mushrooms the next days for a delicious cheesey meal!
 Snowdon House Cheese Pate Mix

 

Cheese and Tomato Torta
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Course: Appetizer
Servings: 4 people
Ingredients
  • 1 package Snowdon House Cheese Pate Mix
  • 250 mL Cream Cheese
  • 125 mL Butter
  • 1 tbsp Sun-dried tomatoes. You may also use dehydrated tomatoes, just rehydrate them in boiling water first.
  • 1/2 cup chopped nuts (optional)
Instructions
  1. Blend Cream cheese and butter at room temperature until smooth.

  2. Stir in cheese pate mix and dried tomatoes.

  3. Roll into blended mix into a ball and roll into optional chopped nuts.

Stuffed Mushrooms
  1. An alternate to this recipe is to use it as a stuffing for mushrooms. Wash and hollow out approx 16 mushrooms and chop the stems, sautee them until done. Add 1/2 of the cheese mixture above and place in fry pan with sauted mushroom till it is all mixed. Don"t leave on heat to long. Remove from heat and fill mushroom and top them with shredded mozarrella cheese and bake for 15-20 minutes until done Oven temp.350

 


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Roasted Beet Muhammara, a Rich Beet Style Hummus

 

Roasted Beet Muhammara, a Rich Beet Style Hummus
Ingredients
  • 6 medium beets
  • 3-4 Cloves of Garlic
  • 1/4 cup olive oil
  • Salt & Pepper
  • 3/4 cup walnuts lightly toasted
  • 2 tbsp Snowdon House Onion and Garlic Mix
  • 3 tbsp Snowdon House Rose Cardamom Vinegar
  • 1 1/2 tsp freshly squeezed lemon juice
  • 1 tsp dried red pepper flakes
  • 1 tsp cumin
  • kosher salt
Instructions
  1. Set oven temperature to 375

  2. Place the beets in a baking dish and rub them with the 1 tablespoon olive oil.

  3. Cover with foil and roast until tender when checked with a skewer, this takes about 1 hour.

  4. Set aside to cool for about an hour.

  5. Roast the walnuts for about 10 minutes in oven at the same time.

  6. Pulse the beets ,walnuts , onion and garlic dip mix until very finely chopped.

  7. Add the remaining 1/4 cup oil, the Strawberry Fir vinegar, lemon juice, pepper, cumin and 1/2 tsp salt; process into a puree.

  8. Season to taste with more salt, lemon juice, pepper.

  9. Serve at room temperature or cold. Store covered in the refrigerator for up to 3 days. Serve with Pita or crackers

 


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