Baby it’s cold outside... but these warming recipes from Philly will keep your kitchen steaming hot

I've posted many recipes from Philadelphia here on my blog in the past but I must admit, I always think of it mainly as a light summery ingredient or as a base for indulgent desserts. I therefore love the look of these warming winter dishes using Philly cheese.

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Nicola Bryan's Meatball Pasta

portions:4

Times

Prep time: 20 minutes

Cook time:: 20 minutes

 

Ingredients

300 g linguine pasta

6 large sausages (Cumberland sausages are particularly delicious)

1 dsp sunflower oil

1 large onion, finely chopped

1 clove garlic, thinly sliced

150 g Philadelphia Light

2 tsp wholegrain mustard

approx. 75ml beef stock

1 tbsp chopped parsley, optional

Instructions

1. Cook the pasta in a large pan of boiling water as directed on the packet.

2. Skin the sausages and roll the sausage meat into bite size balls. Fry in a little oil until browned all over and cooked through. Remove the meatballs from the pan.

3. Add the onion and garlic to the frying pan and cook gently for several minutes to soften the onions. Add the Philly to the onions with the stock (or a little water) and mustard. Gently heat until the Philly has melted, then stir in the parsley and meatballs.

4. Meanwhile drain the pasta and divide between 4 pasta bowls. Top with the meat balls and spoon over the Philly sauce to serve.

Nutritional Information (per portion)

Energy 2659kJ/635kcal

Protein 25.5g

Fat 28.3g of which Saturated Fat 10.9g

Carbohydrate 69.598g

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Roasted Sweet Potato, Philly & Garlic Soup

portions:6

Times

Prep time: 15 minutes

Cook time:: 30 minutes

 

Ingredients

1 kg sweet potato peeled and chopped

1 onion diced

1 head of garlic broken into cloves and peeled

1 tbsp olive oil

1 1/2 l of reduced salt vegetable stock

180 g Philadelphia Extra Light

parsley to garnish

chargrilled ciabatta to serve

Instructions

1. Heat the oven to 200C. Toss the sweet potato, onion and garlic in oil, tip onto a large baking tray and bake for 20-25mins until the vegetables are golden.

2. Tip the roasted vegetables into a large saucepan, cover with the stock and bring to the boil. Once boiling remove from the heat and allow to cool for a few minutes then blend until smooth.

3. Return to the heat, add the Philly and stir until it’s all melted in. Simmer for 5 mins, season to taste and serve garnished with parsley.

Nutritional Information (per portion)

Energy 926 kJ/221 kcal

Protein 8.098g

Fat 4.298g of which Saturated Fat 1.398g

Carbohydrate 39.8g

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Spicy Bean and Tomato Soup

Serves:4

Times

Prep time: 10 minutes

Cook time:: 15 minutes

 

Ingredients

2 tsp oil

1 medium onion, chopped finely

1 tbsp curry paste

700 g jar tomato passata

400 g can chopped tomatoes

150 ml vegetable stock

400 g can black eye beans, drained

salt and pepper to taste

100 g Philadelphia Light

Instructions

1. Heat the oil in a large saucepan, add the onion and cook for 1 minute, add the curry paste and cook for a further minute.

2. Add the tomato passata, chopped tomatoes, stock and beans to the onion and simmer for 10 minutes with the lid on.

3. Season to taste and serve with the Philadelphia stirred in.

Nutritional Information (per soup)

Energy 1064kJ/254kcal

Protein 15.1g

Fat 6.1g of which Saturated Fat 2.1g

Carbohydrate 35g

 

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Chicken, Philly & Shitake Mushroom Risotto

portions:4

Times

Prep time: 10 minutes

Cook time:: 35 minutes

 

Ingredients

1 tbsp oil

2 large chicken breasts cut into strips

250 g shitake mushrooms

1 onion finely diced

1 clove garlic crushed

350 g Arborio rice

1 small glass white wine

1 1/2 l chicken stock (hot)

60 g baby spinach

120 g Philadelphia Extra Light

finely grated lemon rind & chives to garnish

Instructions

1. Heat half of the oil in a large heavy based saucepan and brown the chicken on all sides then remove and set aside. Add the remaining oil add the mushrooms, onions and garlic and sauté for 2-3 mins then remove the mushrooms and set aside.

2. Add the rice and stir to coat in oil. Add the wine and stir until it’s absorbed. Pour in half of the stock and stir until that’s absorbed then pour in half the remaining stock, repeat this until all of the stock is absorbed and the rice is tender.

3. Return the chicken and mushrooms to the pan along with the spinach and Philly, stir well and cook for a further 2 mins, season to taste. Divide between 4 plates and garnish with lemon rind and chives.

Nutritional Information (per portion)

Energy 2211kJ/528kcal

Protein 33.7g

Fat 7.2g of which Saturated Fat 1.6g

Carbohydrate 73g of which Sugars 6.4g

Sodium* 0.52g (*Equivalent as Salt 1.3g)

Fibre (Englyst) 4.097g

Tips

If you prefer not to cook with wine swap it for more chicken stock.

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Slow cooked beef and red wine casserole

portions:6

Times

Prep time: 15 minutes

Cook time:: 2 hours

 

Ingredients

1 kg casserole steak pieces

1 tbsp oil

600 g shallots, peeled & halved

2 cloves garlic crushed

2 tbsp tomato puree

500 ml beef stock

250 ml red wine

180 g Philadelphia Light

cooked pasta or boiled potatoes to serve

Instructions

1. In a large casserole dish with a lid heat the oil and brown the steak pieces. (do this in two batches if your pan isn’t big enough) Once browned, remove with a slotted spoon and set aside. Add the shallots to the pan and cook for 5-6 mins until browned, add the garlic and tomato puree and stir cooking for a further minute.

 

2. Return the meat to the pan and pour in the red wine and stock and bring to the boil. Season to taste and put on the lid, gently simmering for 1 ½ hrs stirring occasionally. The meat should be tender and the onions well cooked.

 

3. Add the Philly to the pot and stir in well, simmer for a further 10 mins then serve.

Nutritional Information (per portion)

Energy 1348kJ/322kcal

Protein 42.398g

Fat 11.5g of which Saturated Fat 4.9g

Carbohydrate 6g

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Asparagus, Philly & Mint Tagliatelle

portions:4

Times

Prep time: 5 minutes

Cook time:: 15 minutes

 

Ingredients

1 bunch asparagus, woody ends cut off

1 onion, chopped

2 tsp oil

120 g Philadelphia Light with Garlic & Herbs

small bunch mint, leaves picked and chopped

350 g tagliatelle

black pepper

Instructions

1. Cut the tips off the asparagus and set aside, chop the remaining stalks into disks less than 1cm thick. Heat the oil in a pan, add the onion and fry gently until soft and golden, add the asparagus and cook for a minute. Stir in the philly and season well with black pepper.

2. Cook the tagliatelle according to the pack instructions, use a little of the pasta water to loosen that sauce if it’s too thick. When cooked, drain and add to the sauce pan stirring well to coat all of the pasta.

3. Sprinkle over the mint, stir a final time then divide between 4 pasta bowls.

Nutritional Information (per portion)

Energy 1612kJ/385kcal

Protein 13.8g

Fat 7.9g of which Saturated Fat 3.4g

Carbohydrate 69.3g of which Sugars 6.4g

Sodium* 0.12g (*Equivalent as Salt 0.3g)

Fibre (Englyst) 3.12g

 

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Herby Baked Potatoes

potatoes:4

Times

Prep time: 5 minutes

Cook time:: 1 hour

 

Ingredients

4 baking potatoes, washed

120 g Philadelphia Light with Garlic & Herbs

1 tbsp chopped mixed herbs eg dill and chives

1 tbsp semi-skimmed milk

Instructions

1. Prick the potatoes with a sharp knife and bake in a preheated oven Gas 6, 200 C for 50-60 minutes until cooked through (test with a skewer).

 

2. Mix the Philadelphia with the herbs and milk. Cut a cross in the top of the potatoes, open out and top with Philadelphia mixture. Serve.

Nutritional Information (per potato)

Energy 804kJ/192kcal

Protein 6.2g

Fat 5.097g of which Saturated Fat 3.1g

Carbohydrate 32.298g of which Sugars 2.4g

Sodium* 0.1g ( *Equivalent as Salt 0.25g)

Fibre (Englyst) 2.4g

 

Other blogposts you may be interested in :

 

Recipes for Sweet Treats with Philadelphia Cheese

National Curry Week - Flavour-filled dishes are easy with Philadelphia and quicker than takeaways!

Philly Cheese recipes - A right Royal treat ?!