Recipe Alert: Brambles “Spring” Roll
Ginger Garlic Dipping Sauce
1 Cup Soya Sauce
¼ Cup White Granulated Sugar
1 tbsp. Chili Flake
1 tbsp. Sesame Oil
1/3 Cup Rice Wine Vinegar
2 tbsp. Minced Garlic
½ Cup Packed Brown Sugar
.5 oz Whole Ginger Peeled
.5 oz Thinly Sliced Green Onion
2 tbsp. Mirin
4 0z Vermicelli rice noodles
1 Green Apple, sliced into matchsticks
1 Mango peeled and, sliced into thin strips
½ lime juice
1 avocado pitted and sliced
½ cup loosely packed basil
½ cup loosely packed mint
8 rice papers
¼ cup Microgreens (optional )
½ cup Pickled Red Cabbage ( optional)
10 small colourful edible pansies
In a small bowl, mix together soya sauce, white sugar, chili flake, sesame oil, rice wine vinegar, garlic, brown sugar, ginger, mirin and green onion until incorporated. Let sit in the fridge till ready to use!
Bring a large pot of water to a boil. Prepare the vermicelli rice noodles according to the instructions
on the package. Drain and set aside
toss the Green apple with lime and pinch of salt. Have all filling ingredients prepped and in front of you before you start rolling- noodles, mango, green apple, basil, mint, microgreens, pickled cabbage, pansies
Assemble the spring rolls:Fill a shallow glass baking dish or pie plate with 1 inch 2.5 cm warm water.
Submerge one rice paper wrapper in warm water for 15 seconds and then lay the softened wrapper
on a clean kitchen towel.Place a portion of each filing ingredient on the rice paper. Fold the bottome of
the wrapper over the filling and gently tuck the filling under the wrapper. Fold the sides over the filling.
Continue rolling and tucking the rice paper to form the spring roll. Repeat with the remaining rice papers.
Serve with Ginger Garlic Dipping Sauce.
Brambles Bistro Recipe: Carrot Patch Carrot Cake
2 cups sugar
2 cups flour
2 tsp baking soda
3 tsp cinnamon
1 1/2 cups vegetable oil
3 cups grated carrots
1 cup chopped nuts (optional)
1 tsp vanilla
Sift together sugar,flour,soda,salt and cinnamon. Stir in oil. Add eggs, one at a time, mixing well after each addition. Add carrots, nuts and vanilla, mixing thoroughly. Pour into a floured and greased 13 x 9 x2-inch cake pan. Bake in a 350 degree oven for 30 minutes. Do not overtake. Cool in pan. Spread with cream cheese icing.
Cream Cheese Icing
1/2 cup melted butter
1 8-ounce package cream cheese, softened
1 tsp vanilla
1 1-pound bag confectioners sugar
Combine butter, cream cheese and vanilla, mixing well. Gradually add confectioners sugar, beating until smooth. Spread on cooled cake. Enjoy
Vista D’oro Artisanal Preserves now in stock in our store at Tanglebank Gardens!
If you haven’t yet tried them, you are going to love discovering all the many different varieties.
These locally made, seasonal preserves that will add something very special to your afternoon tea and scones, artisanal breads and crepes – not to mention any other yummy uses you can imagine… (we’re thinking straight from the jar, or on ice-cream, or on roast pork, or buttered toast, or…)
Vista D’oro Farms Artisanal Preserves are seasonal.
They’re created using traditional cooking methods combined with distinctive flavour pairings. about 6 flavours per season. They use traditional old world techniques, small batches, copper pots, in-season fruit. Much of which is either grown at Vista D’oro or at other near-by farms by farmers they trust.
Vista D’oro prepares all of the fruit by hand and only uses perfectly ripe fruit. They do not add pectin, only sugar and lemon juice and rely on the fruits own naturally occurring pectin for set.
This makes for a softer set and allows the fruits’ flavour & texture to maintain its integrity. It also gives the preserves more clarity in both look & taste. This is also why they don’t use ‘jam grade’ fruit as it’s usually past it prime and has little to no natural pectin left. We also use less sugar than most commercially produced preserves.
Come on in and try some… your biggest challenge will be not eating them all up within a few hours of bringing them home! They’re that good!
As we’re turning 20 this year, we thought you might enjoy a glimpse into Tanglebank’s history…
Tanglebank’s history began a long time ago. Here’s what happened:
Far, far away and long, long ago, there was a man by the name of Harold Bowles. Harold was a farmer who decided to seek his fortune thousands of miles away from his birth place in England in 1912, long before anyone ever imagined a gorgeous boutique country nursery, bistro or store in Abbotsford. Harold found himself in Nipiwin, Saskatchewan where “Tanglebank” was born.
Harold named his farm “Tanglebank” in honor of a bank of tangled Saskatoon berry bushes on the farm.
By 1946, Harold decided to move his farm to Gladwin Rd, Abbotsford. His daugther, Linda Treliving, Arnold’s Mom, eventually moved the enterprise to “Tanglebank’s” current location in Downes Road.
Arnold inherited his grandfather’s love of the land and in 1996, he and Brenda began to fulfill their dream by creating “Tanglebank Gardens” and later “Brambles Bistro”.
Since it’s humble beginnings, “Tanglebank” has evolved into a thriving destination location.
Arnold and Brenda’s children are all involved in it’s growth and operation. Lauren, a horticulturalist, began with growing small fruits and vegetables, while Kayla, a chef, spearheaded Brambles Bistro, developing the original West Coast fusion menu. Daryl and a partner run the landscaping business while Andrew builds our display counters and serves in the Bistro from time to time. Our son-in-law, Luke, builds all the outdoor trellises and arbours. Even the grandchildren can be seen watering vegetables and catching rides in wheelbarrows.
We think that Harold would have loved what “Tanglebank” has grown into and would have been proud to see 5 generations living close to the land they love.
Daisy Dollars are back!
We all love getting more for our money – and we especially love getting free stuff! Which is why you’ll be excited to hear that our very popular Daisy Dollars are back!
Here’s how ti works:
- Come in and spend $10 get $1 back in Daisy Dollars
- Keep those Daisy Dollars safe and during July you can bring them all in and redeem them!
It’s that simple! The more you spend, the more daisy dollars you get and the more you’ll have to redeem during July. Which is a good thing because we have loads of very special, one-of-a-kind items in store. Which is also good, because it means that you can treat yourself or someone special to interesting gifts you won’t find elsewhere!
Reminder: Register for the “Flavors of Fall” hands on cooking class at Brambles Bistro.
Chef John Walls of House of Walls Culinary Magic will be holding a class before Christmas, and more are being scheduled for 2016.
This makes a fabulous gift and gift cards are available. Space is limited, so register soon. Here are the details of the November class:
When: November 24th, 2015
Where: Brambles Bistro
Theme: FALL COMFORTS
Italian Cabbage Bread Soup
With sage butter
Pan Fried Rockfish
With sautéed zucchini and carrot reduction
Spiced Poached Pear
With cinnamon, vanilla, coriander, star anise.
Topped with chocolate sauce and vanilla ice cream
TO book your spot or enquire: call 604-856 9339, or visit us at the Store.
Thanksgiving will soon be here and Pumpkin Spice Roll Up Cake is a fine way to enjoy your celebrations
Not that you have to limit it to Thanksgiving! As far as we’re concerned, this cake is yummy anytime, especially when you team with a nice pumpkin spice latte!
Kayla has shared this delicious recipe with us so that you can enjoy this at home. It’s a nice, simple, easy-to-make cake that your family will love. We predict that it’s going to become a new family favorite!
Go ahead and bake it, then take some photos and send them in and we’ll feature yours on our Facebook page.
PUMPKIN SPICE ROLL UP CAKE RECIPE
• 1 cup sugar
• 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• Pinch of salt
• 3 large eggs, beaten to blend
• 2/3 cup canned solid pack pumpkin
• 1 8-ounce package cream cheese, room temperature
• 1 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2/3 cups whipping cream
• Powdered sugar
Preheat oven to 375°F.
Butter 13x9x5/8-inch jelly roll pan.
Line pan with waxed paper; butter paper.
Mix first 5 ingredients in large bowl.
Mix in eggs and pumpkin.
Pour batter into prepared pan, spreading evenly.
Bake until tester inserted into center of cake comes out clean, about 15 minutes.
Lay kitchen towel on work surface; dust with 2 tablespoons powdered sugar.
Cut around pan sides to loosen cake.
Turn out cake onto sugared towel, waxed-paper side up.
Fold 1 side of towel over 1 long side of cake, then roll up cake jelly roll style.
Combine cream cheese, 11/4 cup powdered sugar, and vanilla in medium bowl; beat to blend. Set aside.
Beat whipping cream until stiff peaks form. Gently fold into the cream cheese mixture.
Unroll cake; leave on towel. Peel off paper.
Spread cream cheese filling evenly over cake.
Using towel, roll up cake and place seam side down on platter.
Trim ends of cake.
Dust cake with powdered sugar. (Can be prepared 1 day ahead. Cover and refrigerate.)
Now… enjoy! And bask in your family’s praise and admiration. (Okay, it could be cupboard love, but we take what we can get :0 All praise, hugs and kisses are welcome!)
White Magnolia. There’s nothing that says ‘Romance’ quite the same way as the fragrance of magnolia blossoms.
It’s a little touch of luxury to pamper yourself, your guests and your special friends.
If you haven’t yet experienced these exquisite English soaps from Michel Works, they are bound to become favorites as they are for so many of our customers already.
magnolia large soap bar
Magnolia guest soap set
magnolia double soaps
We have them in store now, so stop by and choose your favorites from our hand picked collection.
We also have items from the Honeysuckle, Golden Pear and Vanilla Palm collections.
“Autumn, the year’s last, loveliest smile.”
William Cullen Bryant
Now I know with this heat wave most people are clinging to summer but it is soon coming to an end, I promise. As much as I would love to keep putting on my shorts and Birkenstocks everyday, I have to say I am looking forward to unpacking my fall outfits( I will admit, not so much for my raincoat) and waking up to the way nature changes every night while I sleep. It’s such a beautiful time of year!
The leaves are starting to turn to brilliant shades of burnt oranges, reds and yellows and when the sun goes down it is cool and crisp. So we’ve decided with everyone sharpening their pencils and heading back to school it was time to welcome the return of the Pumpkin Spice Latte. Our Fall latte is the perfect blend of fresh ground coffee with the seducing smell of fresh baked pie and spice, swirled with perfectly steamed milk and topped with homemade whipped cream and delicious gooey caramel sauce.
Come down and wander through our quickly changing gardens with a warm and delicious cup of Fall!