We are happy to announce the winning entry – as chosen by the judges – in the #AmbrosiaKitchen contest, is Mike Lane from Saanichton, BC for his photo My Favourite Snack. Congratulations Mike! Enjoy your stay at Spirit Ridge Resort and all the fabulous experiences there.
Enter your photo between January 8 and March 25, 2020 for a chance to win:
Prize stay must be completed by June 30th, 2021. The value of the Grand Prize is $2,500.
Here is a photo for inspiration… (it’s not necessary to include a recipe with your photos)
Here we share a little inspiration for the contest courtesy of chef Murray McDonald – executive Chief at The Bear, The Fish, The Root & The Berry.
1 small Ambrosia apple
1 whole duck egg
1 tsp oil
A pinch of chopped thyme and rosemary
salt to taste
For the sunflower seed pesto:
¼ cup sunflower seeds
¼ cup pumpkin seeds
½ cup grated grand Padano
3 cups arugula
1 clove garlic
1 lemon juiced
1 cup grape seed oil
Salt to taste
Pulse everything in a food processor until it reaches a nice pesto consistency. Add salt to taste at the end.
For the Salad:
1 cup torn kale
A small handful of dried seaweed
½ tsp nutritional yeast
1 tbsp. toasted almonds1 tbsp. toasted almonds
1 tbsp. lemon juice
1 tbsp. grape seed oil
½ Ambrosia apple sliced
5-6 pieces dried apple (or any other dried fruit or
berries you have)
Salt to taste
In a mixing bowl combine all ingredients except dried apple. Let sit for 5 minutes. Garnish with dried apple or berries.
Rub the yam with oil, salt and herbs and place on a parchment lined baking tray. Bake in the oven at 200C for 25-30 minutes or until golden brown and cooked through. Once the yam is cooked, let cool, then while still warm, peel and season with salt.
Place in a blender and puree until smooth. You may need to add a bit of water to get it going. Add in duck egg and mix until incorporated.
Cut the Ambrosia apple in the middle and remove the top. Scoop out the middle of the apple using a melon baller. Put the yam puree in the scooped-out apple and bake in a 200C oven for 8 minutes.
Finish by torching the top when the Ya-pple comes out of the oven.
Serve with salad on the side.