Impress your guests at your royal party with these quick and easy meals from Philly
Over the bank holiday (2nd to 5th June) food will once again take centre stage, as street parties spring up across the UK to celebrate the Queen’s Diamond Jubilee.
If you’re holding your own party, Philadelphia - the UK’s number one cream cheese[1]- has created a royal list of recipes to choose from, all with special significance for Her Majesty. From Majestic Mousses to Eton Mess, impress your guests with these tasty suggestions for a Jubilee spread fit for a queen.
The only problem is, the food will be so delicious there won’t be any left to feed the corgis!
Party favourites and finger foods
To a ‘cracking’ Queen: Philly Smoked Salmon Party Crackers
crackers: 24
Prep time: 20 minutes
Cook time:: 10 minutes
Total time:: 30 minutes
250 g Philadelphia Original
100 g smoked salmon, chopped
black pepper to taste
grated rind of ½ lemon
8 sheets of filo pastry
3 tbsp oil
1. Mix together the Philadelphia, salmon, black pepper and lemon rind and leave to one side.
2. Lay the filo pastry sheets on top of each other and cut into 3 equal strips to give 24 strips in all. Oil the top layer of filo, place a teaspoon of the Philly mixture on the end of each strip and roll up into a cylinder, then pinch the ends into a cracker shape.
3. Brush with a little oil and place onto an oiled baking sheet. Repeat with the remaining strips of filo until you have 24 crackers. Bake in a preheated oven, Gas 6, 200 C for 10 minutes until golden and crisp. Serve warm or cold as a party bite or as a starter.
Try using chives to tie around the cracker ends.
Substitute the lemon for a teaspoon of horseradish sauce.
sandwiches: 1
Prep time: 10 minutes
Total time:: 10 minutes
2 slices wholemeal bread
30 g Philadelphia Extra Light
40 g piece cucumber, peeled
1. Cut the crusts off the bread and flatten slightly with a rolling pin.
2. Spread with Philadelphia and top with very thin slices of cucumber, leaving 1cm at the end of the bread which is Philadelphia only ,to aid rolling up.
3. Roll up from the cucumber end so that the Philadelphia at the other end sticks the sandwich together. Serve immediately.
portions: 6
Prep time: 20 minutes
Cook time:: 15 minutes
Total time:: 35 minutes
600 g floury potatoes, peeled and cut into cubes
1 egg yolk
25 g fresh coriander, chopped
5 spring onions, trimmed and chopped
finely grated zest of 1 lemon
100 g fine dry breadcrumbs
1 tbsp vegetable or sesame oil
150 g Philadelphia Light with Sweet Chilli
2 tbsp lime juice
1 tbsp light mayonnaise
1. To make the potato cakes, cook the potatoes in boiling water until tender. Drain and mash until smooth.
2. Stir in the egg yolk, coriander, spring onions and lemon zest. Season to taste.
3. Mix well together and shape into about 16-20 small cakes. Put the breadcrumbs on a plate. Roll the cakes firmly in the crumbs. Heat the oil in a heavy based non stick frying pan and cook the potato cakes for 3-4 minutes on both sides or until browned and heated through.
4. Meanwhile make the sauce. Put the Philly and lime juice in a small basin and mix together. Add the mayo and stir to give a soft consistency. Serve the hot potatoes cakes with the Philly dipping sauce.
Serve these mini potato cakes as an accompaniment to pre dinner drinks. Or serve 2-3 as a starter with some salad leaves. Alternatively make bigger potato cakes for a mid week supper dish
One’s favourite Philly Tartlets
canapés: 50
Prep time: 20 minutes
Cook time:: 30 minutes
Total time:: 50 minutes
500 g mixed mushrooms (chestnut, Portobello, closed cup), very finely diced
2 tbsp picked and chopped thyme leaves
3 whole eggs
1 egg yolk
400 g Philadelphia Original
200 ml double cream
4 cloves chopped garlic
4 banana shallots, finely chopped
30 g butter
1 tbsp olive oil
4 tbsp chopped parsley
50 readymade tarlet canapé cases
100 g crispy shallots
1. Put the butter and oil in a large frying pan on a medium heat. Once the butter has melted, add in the chopped shallots, picked thyme and garlic and cook for 5-6 minutes, stirring occasionally.
2. Once the shallots are soft and translucent, add in the chopped mushrooms. The mushrooms need to cook for around 20 minutes, make sure the heat is high enough for the water in the mushrooms to evaporate from the pan. Try not to allow the mushrooms to boil in their own juices, if this looks like it’s happening, turn up the heat. Season the mushrooms with salt and lots of black pepper. Transfer the mushrooms from the pan into a colander and allow to cool and any more liquid to drain away.
3. While the mushrooms are cooling down, mix the eggs, egg yolk, 300g of the Philadelphia and double cream in a large mixing bowl. Add in the chopped parsley along with the cooled mushrooms. Mix well and season again with a little more black pepper.
4. Place the canapé cases onto a baking tray and carefully spoon the mixture into each one. Fill the right to the top. Place the tray into the oven for 8-10 minutes, until just set.
5. Allow to cool for a few minutes before piping on a pea sized amount of the remaining Philly onto each tartlet and garnish with a pinch of crispy shallots.
Queen of desserts
Grandson’s favourite: 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
For a tipple on the side: A Royal Philly Smoothie
drinks: 1
Prep time: 5 minutes
Total time:: 5 minutes
6 strawberries, hulled and halved
1 small banana, peeled and cut into chunks
100 ml fresh orange juice, chilled
1 tbsp Philadelphia Extra Light
1. Place all the ingredients in a blender or food processor.
2. Blend until smooth. Serve immediately.
For a change try using raspberries in place of the strawberries.
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