The Philadelphia press office has sent me some yummy recipes in time for the Jubilee Bank Holiday. Have a lovely jubbly Jubilee with my personal favourites - handy for street parties!
King of nibbles: Potato Cakes
|Potato cakes with Philly dip|
Serves: 6 (double or triple ingredients for a bigger crowd)
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
600g floury potatoes, peeled and cut into cubes
1 egg yolk
25g fresh coriander, chopped
5 spring onions, trimmed and chopped
finely grated zest of 1 lemon
100g fine dry breadcrumbs
1tbsp vegetable or sesame oil
150g Philadelphia Light with Sweet Chilli
2tbsp lime juice
1tbsp light mayonnaise
1. To make the potato cakes, cook the potatoes in boiling water until tender. Drain and
mash until smooth.
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 them with Philly dipping sauce.
Queen of desserts: Eton Mess
Serves: 2 (double or triple ingredients to feed a bigger group)
Prep time: 10 minutes
Total time: 10 minutes
150g strawberries, quartered
2 meringues (approx 12g each)
25g low-fat strawberry yogurt
5g strawberry jam
75g Philadelphia Light, softened
1. Place half the strawberries and meringues in the bottom of a
2. Marble the yoghurt and jam through the Philly and spoon into the glass.
3. Top with the remaining strawberries and meringue. Enjoy!
Tip This can also be made with raspberries and natural yogurt for a less sweet alternative.