Thursday 19 May 2011

Philly Cheese recipes - A right Royal treat ?!

I've been surprised to discover just how versatile Philadelphia cheese is as an ingredient, so I'll be sharing various recipes with you over the coming days, including some truly amazing desserts. I'll start off with some regal ones though - recipes fit for a (future) king and some local Seychelles-inspired fayre !


 Newlywed Prince William and Kate are rumoured to have had Philadelphia cheese shipped to their honeymoon retreat in the Seychelles, as they can’t bear to be without it!

It seems even Royals need their home comforts, so Philadelphia has put together some recipe recommendations for the Royal pair to enjoy. From a traditional Eton Mess to a celebratory Champagne and Elderflower Cheesecake, there are plenty of easy dishes for Wills to create for his Duchess.


Smoked Salmon Scrambled Eggs

Serves: 4


Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes


a knob of butter
2 tblsp semi-skimmed milk
freshly ground black pepper
100 g Philadelphia Light with Chives
6 large eggs, lightly beaten
100 g smoked salmon, sliced
4 thick slices of Granary bread, toasted


1.Melt the butter in a non-stick saucepan. beat the milk into the eggs, season with black pepper and pour into the hot pan. Stir occasionally during cooking.

2.Add spoonfuls of the Philly half way through cooking and continue to stir occasionally until the eggs are cooked.

3.Serve the creamy scrambled eggs with the hot toast and slices of smoked salmon.

Cook's tip:

Smoked salmon trimmings make this dish more economical and perfect for stirring into the eggs just before the end of cooking.

Banana Bran Muffins with Honey Frosting
Muffins: 12


Prep time: 20 minutes
Cook time: 25 minutes


100 g dark brown sugar
125 g butter, softened
2 eggs
300 g plain flour
2 tsp baking powder
3 medium size bananas, peeled and mashed
100 g bran flakes
60 ml semi-skimmed milk
150 g Philadelphia Light
1 dsp honey
10 g icing sugar
grated zest of 1 lemon


1.Preheat the oven 190⁰C, gas mark 5 and have ready a 12 cup muffin tin lined with paper muffin cases.

2.Put the sugar and 100g of butter in a bowl and whisk together until light and fluffy. Gradually add the eggs beating well after each addition. Mix the flour and baking powder together and lightly into the muffin mixture. Then stir in bananas, bran flakes and milk.

3.Divide between the muffin cases and bake for about 25 minutes or until golden and cooked. Allow to cool.

4.Meanwhile make the frosting. Cream together the Philly and remaining 25g of butter. Stir in the honey, icing sugar and lemon zest. Just before serving top each muffin with a little of the Philly frosting. If liked decorate with a little extra lemon zest.

Eat same day or keep refrigerated in an air tight container overnight
Philly Eton Mess

Serves: 2


Prep time: 10 minutes
Total time: 10 minutes


150 g strawberries, quartered
2 meringues (approx 12g each)
25 g low fat strawberry yogurt
5 g strawberry jam
75 g Philadelphia Light, softened


1.Place half the strawberries and meringues in the bottom of a sundae glass.

2.Marble the yoghurt and jam through the Philly and spoon into the sundae glass.

3.Top with the remaining strawberries and meringue, add two spoons and enjoy.

Cook's tip
This can also be made with raspberries and natural yogurt if you prefer it less sweet



Seychelles Chicken Curry

portions: 4


Prep time: 10 minutes
Cook time: 20 minutes


1 medium aubergine
2 tbsp vegetable oil
1 medium onion, finely chopped
2 tbsp mild curry powder
8 chicken thighs cut into pieces
120 g Philadelphia Light with Garlic & Herbs
300 ml chicken stock
Roughly chopped fresh coriander to garnish
cooked Basmati rice and spinach to serve 


1.Preheat the oven to 190°C, gas mark 5. Place the whole aubergine directly onto the oven shelf and roast for 15 minutes.. Remove and allow to cool slightly.

2.Meanwhile, heat the oil in a medium saucepan and sauté the onion for 3-4 minutes until starting to soften. Sprinkle in the curry powder and cook for 1-2 minutes over a gentle heat then add the chicken pieces and cook for 5 mins stirring occasionally.

3.Add 300ml chicken stock and bring to the boil then reduce the heat. Leave to simmer for about 15 minutes. Remove the stalk from the Aubergine and roughly dice the flesh and tip into the curry. Simmer for another 5 minutes. Stir in The Philly and warm through. Divide between 4 bowls scatter with coriander. Serve with the rice with a good handful of spinach stirred through it.


Garlic & Chilli Philly Prawns

portions: 4


Prep time: 15 minutes
Cook time: 15 minutes


1 tsp butter
4 spring onions diagonally sliced
3 cloves garlic crushed
1 red chilli very finely sliced
24 raw tiger prawns (6 per person)
120 g Philadelphia Extra Light
250 ml fish (or vegetable) stock
50 g baby spinach leaves

rice to serve


1.Melt the butter in a large frying pan and sauté the spring onions, garlic and chilli for 2-3 mins. Add the prawns and cook on both sides until they have turned pink and are cooked through.

2.Pour in the stock and stir in the philly, bring to the simmer for 2 mins.

3.Place a bed of spinach on each plate and top with the prawns. Serve with rice.

Add more chilli if you like it hot.

Philly & Ginger Chicken with Lemon rice

portions: 4


Prep time: 5 minutes
Cook time: 20 minutes


2 tbsp veg oil
3 cm root ginger peeled & grated
2 garlic cloves crushed
3 green chilli finely diced
4 skinless chicken breasts cut into strips
120 g Philadelphia Light with Garlic & Herbs
1 lemon
200 g Basmati rice
3 cardamom pods


1.Heat half of the oil in a large pan, add the ginger, garlic, chilli and cook gently for 1 min. Add the chicken and cook for 3-4 mins. Stir in the Philly and add a little water to make a sauce then simmer for 5 mins.

2.Cook the rice according to the pack instructions. In another frying pan heat the remaining oil, bruise the cardamom pods with the flat of a knife and add them to the oil. Using a vegetable peeler shave off strips of the lemon peel and add that to the pan, cook for 2 mins so that they release their flavour and aroma.

3.Tip the cooked rice into the pan and stir well coating with the oil. Divide the rice between 4 plates and top with the chicken and a squeeze of lemon juice.

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