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
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