I shared some fa-boo!-lous recipes for sweet treats from Philadelphia last week, but Halloween doesn't have to be all about sweets and sweet treats. They have also come up with a menu for an entire Halloween-themed menu that the whole family will enjoy, especially if you get creative and make some little menu cards to explain the pun-filled names of the dishes !
********************************************************
Halloween Menu for the family
- Starters-
Roasted Sweet Potato, Philly & Garlic Soup - To Ward Off The Vampires
portions: 6
Prep time: 15 minutes
Cook time:: 30 minutes
1 kg sweet potato peeled and chopped
1 onion diced
1 head of garlic broken into cloves and peeled
1 tbsp olive oil
1.5 l of reduced salt vegetable stock
180 g Philadelphia Extra Light
parsley to garnish
chargrilled ciabatta to serve
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.
Pumpkin and Philly Bruschetta
Serves: 6
Prep time: 10 minutes
Cook time:: 30 minutes
Total time:: 40 minutes
1000 g pumpkin or butternut squash, peeled & de-seeded
1 tbsp olive oil
2 sprigs rosemary
black pepper to taste
1 – 2 cloves garlic, finely sliced
1 ciabatta loaf or small white loaf, thickly sliced
180 g Philadelphia Light
1.
Cut the pumpkin into chunks and toss in the oil with the rosemary and black pepper.
2.
Place in a lined oven tray and bake at 200C, 400F, Gas Mark 6 for 15 - 20 minutes, until turning golden and tender. Add garlic and cook for a further 8 - 10 minutes.
3.
Lightly toast the bread slices and spread with the Philadelphia. Top with pumpkin mixture and serve immediately.
Tip: To increase the fibre content why not use granary bread
***************************************************
-Main-
Ghoul-ash with herby Philly Dumplings
portions: 4
Prep time: 10 minutes
Cook time:: 40 minutes
500 g /1lb sirloin steak, trimmed and cut in chunks
1 tbsp olive oil
1 large onion, peeled and sliced thinly
3 tbsp tomato purée
450 ml /7fl oz beef stock
3 tbsp paprika
150 g self raising flour
100 g Philadelphia Light with Garlic & Herbs
1.
Heat the oven to 180C. In a casserole dish with a lid heat the oil and brown the steak on all sides then remove with a slotted spoon. (do this in 2 batches if necessary). Turn the heat down to medium and tip in the onions and stir then put the lid on and cook for 5 mins until they start to brown and soften.
2.
Return the beef to the pan, sprinkle over a tablespoon of the flour, the paprika and the puree stir in well for 1 min then slowly pour in the stock bit by bit stirring as you go. Put the lid on and pop into the oven for 20 mins.
3.
While it’s cooking mix the remaining flour with the Philly, add in 5tsp of water to make a dough and form into 8 balls. Once the goulash has cooked for 20 mins take off the lid and add the dumplings. Cook for a further 20mins or until the meat is tender.
Tip: If you want to sneak in some extra veg add some diced red and green paper when you’re browning the onion.
*****************************************
-Dessert-
Terrormisu
portions: 10
Prep time: 20 minutes
Chill time:: 1 hour
400 g Philadelphia Light
4 tbsp icing sugar
75 ml white wine
100 ml Marsala
75 ml strong black coffee
24 boudoir or sponge fingers, cut to fit your serving dish
400 g raspberries
2 tsp cocoa, for dusting
1.
Mix the Philadelphia Light with the icing sugar and white wine until smooth. Taste for sweetness and add a bit more icing sugar if needed.
2.
Combine the Marsala with the coffee and quickly dip each sponge finger in the mixture. Lay half the tipsy sponges in the bottom of your chosen serving dish.
3.
Spoon over half the Philadelphia mixture and cover with a layer of raspberries. Repeat the process, finishing with the Philly mixture on top.
4.
Dust with cocoa powder and refrigerate for 3-4 hours before serving.
Tip: Use wine glasses or coffee cups as a great serving idea
**************************************
-Next day leftovers-
Creamy Jack o' Lantern Curry
Serves: 4
Prep time: 15 minutes
Cook time:: 40 minutes
Total time:: 55 minutes
1500 g pumpkin or butternut squash, peeled & de-seeded
2 carrots, peeled
1 pepper, cored & de-seeded
1 courgette
2 small onion, peeled
1 tbsp oil
3 tbsp mild curry paste
50 g Philadelphia Light, softened
150 ml semi-skimmed milk
1.
Cut the pumpkin, carrots, pepper, courgette and one of the onions into large chunks. Roast for 30 - 35 minutes at 200°C, 400°F, Gas Mark 6 or until cooked and starting to brown round the edges.
2.
Meanwhile, in a large saucepan, gently heat the oil. Finely chop and fry the remaining onion with the curry paste for about 5 minutes. Add the Philly and milk. Continue stirring on a low heat until smooth.
3.
Stir the curry sauce through the roasted vegetables and serve with rice or warm naan bread.
for more recipe ideas : www.philadelphia.co.uk
for more recipe ideas : www.philadelphia.co.uk
Other blogposts you may be interested in :
No comments:
Post a Comment