CHOCOLATE YULE LOG

CHOCOLATE YULE LOG

Ingredients
5 eggs, separated
1 cup sugar, divided
...

1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
MOCHA CREAM FILLING:
1 cup whipping cream
1/2 cup confectioners' sugar
1 1/2 teaspoons instant coffee granules
MOCHA BUTTERCREAM FROSTING:
1/3 cup butter, softened
1/3 cup baking cocoa
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 tablespoon brewed coffee
2 tablespoons milk

Directions
1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.
2. Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
3. Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack. In a mixing bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
4. In a mixing bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.

Zucchini, PHILLY Cream Cheese and Beef Patties

Ingredients

• 1 large or 2 small zucchini (200g), coarsely grated
• 500g beef mince
• 1 small onion, grated
• 2 tablespoons chopped dill or parsley
• 125g PHILADELPHIA Block Cream Cheese, grated
• 2 eggs, lightly beaten
• 2 tablespoons plain flour
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

Method

PAT zucchini with paper towel to remove excess moisture. Combine with mince, onion, dill, PHILLY Block Cream Cheese, eggs and flour in a bowl. Season to taste and then shape into 8-12 patties (depending on the size you like).
HEAT oil in a frypan on medium heat and cook patties for 4 minutes each side, until golden brown and cooked through. Serve with something hearty in the winter months, like creamy mashed potatoes and lemon wedges.

Here’s a nice way of adding creamy moisture to mince patties – and a great way of getting kids to eat vegetables. The PHILLY Cream Cheese gives the patties a lovely moistness.

White Chocolate & Strawberry Marquise

Ingredients

• 12-16 small sponge fingers
• ¼ cup (60ml) freshly squeezed orange juice
• 300g white chocolate, roughly chopped
• 250ml PHILADELPHIA Cream for Desserts, a double cream alternative
• 25g unsalted butter
• 500g strawberries
• 1 tablespoon icing sugar mixture

Method

LINE a 1.2 litre loaf pan with a double layer of plastic wrap allowing it to overhang the edges. Arrange rows of sponge fingers width ways across base. Sprinkle evenly with 2 tablespoons orange juice.
COMBINE chocolate, PHILLY Cream for Desserts and butter in a heatproof bowl and microwave on medium for 1½-2 minutes, gently stirring halfway through, until melted. Cool 5 minutes. Select 8-10 even-sized strawberries and set aside. Spoon half of the chocolate mixture into pan, then put selected strawberries down centre of pan, pressing down gently. Spoon over the remaining chocolate mixture and smooth the top. Arrange remaining sponge fingers width ways across the top. Fold overhanging plastic wrap over marquise. Refrigerate for at least 24 hours, preferably 2 days, until set.
ROUGHLY chop remaining strawberries and put in food processor with icing sugar and remaining orange juice. Process until smooth, then chill until needed.
TO serve, unmould marquise and cut into thick slices. Serve with strawberry sauce.

Even with its time-honoured simple flavours, strawberries and cream, this looks fancy as if you’ve been cooking for hours, but in fact it’s a breeze to make.

Vegetable and Sourdough Strata

Ingredients

• 30g butter
• 1 red capsicum, cut into 2cm pieces
• 1 red onion, sliced
• 100g baby spinach
• ¼ cup roughly chopped basil
• ¼ cup roughly chopped parsley
• Salt and freshly ground black pepper, to taste
• 5 slices sourdough bread, each cut into 9 squares
• 125g PHILADELPHIA Block Cream Cheese, cut into 1cm  cubes
• 5 eggs
• 2 cups milk
• 1 tablespoon Dijon mustard
• ½ cup grated tasty cheese

Method

• MELT the butter in a large frypan and sauté the capsicum and onion for 5 minutes or until soft. Add the spinach and cook until wilted, stir through herbs and season.
• ARRANGE half the bread in the base of a greased 2 litre baking dish. Top with vegetable mixture and the PHILLY. Cover with remaining bread.
• BEAT together the eggs, milk and mustard, then pour over bread. Top with cheese and bake in a moderate oven 180 deg C for 50 minutes or until set. Stand for 5 minutes before serving.

Twice-baked Cheese Souffles

Ingredients

• 25g butter, melted
• 400ml milk
• 1 bay leaf
• 60g butter, extra
• 1/3 cup (50g) plain flour
• 100g Gruyere cheese, grated
• 5 eggs, separated
• Salt and freshly ground black pepper, to taste
• 100g PHILADELPHIA Block Cream Cheese, diced
• 50g gruyere cheese, extra, diced
• 250ml PHILADELPHIA Original Cream for Cooking, a cream alternative

Method

PREHEAT oven to 190C or 170C fan. Brush the insides of 8 x ½cup capacity ramekins with melted butter. Place milk in a small saucepan with bay leaf and bring to a simmer on low heat. Remove from heat, cover and stand to infuse for 10 minutes. Then discard bay leaf.
MELT the extra butter in a small saucepan on low heat and stir in the flour. Cook, stirring constantly, for 1 minute, until lightly coloured. Remove from heat, add milk and stir or whisk together. Return to medium heat and stir constantly until thickened and boiling. Reduce heat to low and stir for another 5 minutes until very thick. Remove from heat, beat in 50g of grated gruyere cheese and egg yolks and season to taste.
WHISK egg whites with an electric mixer until just stiff. Fold into the cheese sauce and then fold through diced PHILLY Block Cream Cheese and diced Gruyere cheese. Fill prepared ramekins with soufflé mixture and level top with the back of a knife. Wipe rims if necessary to clean, and place ramekins in a baking dish with enough boiling water to come halfway up the sides of the dishes. Bake for 15-20 minutes, until well risen and the tops feel soft and springy. Remove from baking dish and cool completely. They sink a little but can be prepared to this stage, cooled, wrapped in plastic wrap and kept refrigerated or frozen if you like.
PREHEAT oven to 200C or 180C fan. Turn soufflés out of ramekins onto individual gratin dishes. Melt PHILADELPHIA Cream for Cooking in a small saucepan on low and stir in remaining grated gruyere cheese. Spoon over soufflés and bake for 20-25 minutes or until well risen and golden. Serve immediately.

Soufflés are delicious and if you’re armed with a good recipe, not difficult. With this souffle, the initial cooking is done in advance – and can even be frozen ahead, ready to bake when a soufflé is called for.

Tomato and Parmesan Muffins

Ingredients

• 2 cups self-raising flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup finely grated
• Parmesan cheese
• ½ cup semi sundried tomatoes,roughly chopped
• 3 spring onions, sliced
• 1 clove garlic, crushed
• 125g PHILADELPHIA Spreadable Extra Light Cream Cheese
• 1 egg
• 1 cup milk
• ¼ cup olive oil
• ¼ cup finely grated Parmesan cheese, extra

Method

• SIFT the dry ingredients into a large bowl. Stir through Parmesan, tomatoes, onions and garlic.
• WHISK together the PHILLY and egg then gradually whisk in milk and oil until smooth. Pour into the flour mixture and stir until just combined.
• SPOON into 6 x ¾ cup capacity greased Texas muffin pans. Sprinkle with extra Parmesan and bake in a moderately hot oven 190°C for 20–25 minutes or until cooked when tested. Allow to cool on a wire rack for 5 minutes before turning out of the pan. Serve warm or cold.

Toblerone Cheesecake

Ingredients

• Base
• 1 cup plain chocolate biscuit crumbs
• 80g butter, melted
• 1/4 cup ground almonds
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup caster sugar
• 200g TOBLERONE* Milk or Dark Chocolate, melted
• 1/2 cup thickened cream
• Topping
• 200g TOBLERONE* Milk or Dark Chocolate for shaving

Method

• COMBINE biscuit crumbs, butter and almonds, press into the base of a lightly greased 20cm springform pan. Chill.   
• BEAT Philly and sugar using an electric mixer until smooth. Beat in the melted Toblerone  and cream until well combined.
• POUR onto the prepared crumb base and refrigerate 2 to 3 hours until set, or overnight. Serve topped with the Toblerone* shavings.

Tiramisu Italian Cheesecake

Ingredients

• Flaked chocolate, to serve
• Mixed berries, to serve
• 1 1/2 cups boiling water
• 1 cup cream
• 1 tablespoon instant coffee
• 250g packet sponge finger biscuits
• 3 x 55g egg yolks
• 3/4 cup caster sugar
• 3/4 cup Marsala
• 500g block PHILADELPHIA Cream Cheese, softened

Method

• Beat PHILLY and sugar using an electric mixer until smooth. Add the egg yolks and cream and beat until well combined.
• Combine water, Marsala and coffee in a shallow dish; allow to cool slightly. Dip half the biscuits into the mixture then arrange in a single layer in a rectangle serving dish. Spread over half the PHILLY mixture then repeat with remaining biscuits and PHILLY mixture. Refrigerate 2 hours or overnight.
• Cut into 8 slices and serve topped with flaked chocolate and berries.

Sweet Potato Gnocchi with Sage and Garlic Recipe

Ingredients

• 600g orange sweet potato (kumera)
• 3 egg yolks
• ¼ cup finely grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 2 cups flour
• 1 punnet cherry tomatoes
• Olive oil spray
• Salt, for sprinkling
• 2 tablespoons oil
• 4 spring onions, thinly sliced
• 2 cloves garlic, crushed
• 250ml PHILADELPHIA Light Cream For Cooking
• ½ cup chicken or vegetable stock
• 2 tablespoons chopped sage
• Toasted pine nuts, for garnish
• Chopped sage, extra, for garnish

Method

• STEAM or boil the sweet potato until tender. Drain well and mash until smooth, cool slightly then stir through the yolks, Parmesan and seasonings.
• GRADUALLY mix in enough flour until the dough is soft and pliable, but not too sticky. Knead the dough on a floured surface until smooth. Divide into 4 portions and roll each into a 2cm thick rope, then cut into 2cm long pieces. Shape each into a round and press with the back of a fork. Set aside.
• PLACE the tomatoes on a paper lined baking tray, spray with oil and sprinkle with salt. Bake in a moderate oven 180°C for 10 minutes. Keep warm.
• HEAT the oil in a frypan and sauté the spring onions and garlic for 3 minutes. Add the PHILLY, stock and chopped sage, stir until smooth and simmer for 2 minutes. Season to taste.
• COOK batches of gnocchi in a large saucepan of boiling salted water, removing with a slotted spoon as they float to the surface. Toss the cooked gnocchi in the sauce with the tomatoes and cook a further 2 minutes or until heated through. Spoon into serving bowls, garnish with pinenuts and extra sage. Serve immediately.

Strawberry, White Chocolate and Vanilla Cheesecakes

Ingredients

• Extra strawberries, to garnish
• 1/2 teaspoon vanilla bean paste (or vanilla extract)
• 1/3 cup caster sugar
• 1/3 cup cream
• 100g strawberries, chopped
• 250g block PHILADELPHIA Cream Cheese, softened
• 60g white chocolate, melted

Method

• Beat together the PHILADELPHIA, sugar and vanilla using an electric mixer until smooth. Beat in the melted chocolate and cream until well combined.
• Stir in the strawberries then pour mixture into 4 serving glasses and refrigerate 1 hour.
• Serve topped with extra strawberries.

Strawberry Hazelnut Tart

Ingredients

• 1 cup (150g) plain flour
• ½ cup (50g) hazelnut meal
• 100g unsalted butter, diced
• ¼ cup (55g) caster sugar
• 1 egg yolk
• 1-2 tablespoons cold water

• 140g chewy toffees
• 1/3 cup (80ml) milk

• 250g PHILADELPHIA Block Cream Cheese, softened
• 2 tablespoons pure icing sugar
• 2/3 cup (165ml) PHILADELPHIA Cream for Desserts, a double cream alternative
• 450g (about 2 punnets) strawberries, sliced
• ½ cup (75g) hazelnuts, toasted, skinned and chopped, for serving

Method

PLACE flour, hazelnut meal and butter into food processor. Process until mixture resembles fine crumbs. Add sugar and pulse briefly. Add egg yolk and cold water and then pulse until mixture just forms a ball.
PREHEAT oven to 190C or 170C fan. Knead dough briefly on a lightly floured surface, then roll out between 2 pieces of baking paper and then use to line a 23cm loose-based tart pan. Trim excess pastry then chill for 30 minutes. Line pastry case with greaseproof or baking paper and fill with pastry weights, dried beans or rice. Bake for 15 minutes, then remove paper and beans and cook for a further 5-7 minutes, until pastry is cooked and lightly browned. Cool.
PLACE toffees and milk in a small pan and heat on medium-low heat, stirring, until toffees have melted into a smooth glossy sauce. Set aside.
BEAT PHILADELPHIA Block Cream Cheese with icing sugar then fold through PHILADELPHIA Cream for Desserts. Mix half of the strawberries into PHILLY mixture.
REMOVE pastry case from pan and set on a serving plate. Spread two-thirds of toffee sauce over base, then spoon over PHILLY mixture. Scatter remaining strawberries over filling. Drizzle remaining toffee sauce over strawberries and sprinkle with hazelnuts to serve.

I have to admit, this one is a bit over-the-top at first glance. But the richness of PHILLY Cream Cheese, hazelnuts and toffee is beautifully balanced with the tart strawberries, and the pastry is divine.

Spinach with Garlic and Nutmeg

Ingredients

• 500g baby spinach leaves
• 2 tablespoons olive oil
• 1 garlic clove, sliced lengthways
• 100ml PHILADELPHIA Cream for Cooking, a cream alternative
• ½ teaspoon freshly grated or ground nutmeg, or to taste
• Salt and freshly ground black pepper, to taste

Method

WASH the spinach leaves in cold water and then drain in a colander. Snap off any coarse stems and discard. Heat the oil in a heavy-based saucepan over a medium heat, add the garlic and cook for 10 seconds, then add the spinach leaves. Turn the heat to high and gently stir with a fork until spinach is just wilted, then add the nutmeg.
LOWER the heat to medium, and add the PHILLY Cream for Cooking and seasonings and stir to combine. Serve the spinach hot as a side dish.

Spinach goes down to almost nothing when cooked, so you need a mass of leaves for this healthy version of creamed spinach. This is wonderful served with grilled lamb cutlets in the winter months, when a spinach-leaf salad just won’t cut it. Be sure to get local garlic, the flavour is so much better.

Spanakopita Spirals

Ingredients

• 250g PHILADELPHIA Block Cream Cheese, softened
• 150g ricotta cheese
• 1 egg, lightly beaten
• ¼ teaspoon ground nutmeg
• 150g feta cheese, crumbled
• 250g frozen spinach, thawed and well drained
• 6 spring onions, finely chopped
• ¼ cup finely chopped parsley
• ¼ cup finely chopped mint
• Salt and freshly ground black pepper, to taste
• 24 sheets filo pastry
• 1/ 3 cup olive oil, for brushing
• 1/ 3 cup pine nuts, chopped, for sprinkling

Method

• BEAT together the PHILLY, ricotta, egg and nutmeg. Stir through the feta, spinach, onions, herbs and seasonings. Divide mixture into 12 portions.
• BRUSH a sheet of filo with oil and top with another. Spoon a portion of the PHILLY mixture down the long side of the filo leaving a 2cm edge. Fold in the edges and loosely roll to form a long sausage shape. Curl the sausage into a spiral and place on a paper lined baking tray. Brush with oil and sprinkle with pine nuts. Repeat with remaining ingredients to make 12 spirals in total.
• BAKE in a moderate oven 180°C for 30–35 minutes or until golden. Serve warm or at room temperature.

Slow Cooked Beef and Red Wine Casserole

Ingredients

2 tablespoons oil
1 kg gravy beef, cut into chunks
2 tablespoons plain flour
8 shallots, peeled and halved
3 cloves garlic, thickly sliced
1 teaspoon smoked paprika
1 cup red wine
400g can diced tomatoes
¼ cup tomato paste
1 teaspoon sugar
1½ tablespoons fresh thyme leaves
250ml PHILADELPHIA Extra Light Cream For Cooking, a cream alternative
Pearl couscous, for serving
Steamed greens, for serving

Method

1. HEAT 1 tablespoon oil in a large saucepan.  Add beef in batches and cook for 3-4 minutes on each side until browned.  Transfer to a slow cooker and sprinkle with flour.
2. HEAT remaining oil in the same saucepan then add the shallots and cook over medium-low heat until softened.  Add garlic and smoked paprika and cook for a further minute until fragrant.  Add wine and bring to the boil.  Pour mixture over beef.  Stir in tomatoes, tomato paste, sugar and thyme.  Cover slow cooker and cook on HIGH for 4 hours or until just tender. 
3. STIR through the PHILLY and allow to simmer a further 10 minutes until heated through. Spoon into serving bowls with the couscous and steamed greens. Serve immediately.

Salsa Topped Chicken Enchiladas Recipe

Ingredients

• 2 tablespoons oil
• 1 onion, cut into 8 wedges
• 1 green capsicum, sliced
• 1 red capsicum, sliced
• 2 teaspoons ground cumin
• 3 cups chopped cooked chicken
• 400g can red kidney beans, rinsed and drained
• 250g PHILADELPHIA Spreadable Light Cream Cheese
• ½ cup chopped coriander
• 8 medium tortilla wraps
• 1 cup grated tasty cheese
• 300g jar salsa
• 2 tomatoes, chopped
• ½ red onion, chopped
• ½ cup coriander leaves, for garnish
• Green salad, to serve

Method

• HEAT the oil in a frypan and sauté onion and capsicums until softened, add cumin and cook for 1 minute. Stir through chicken, beans, PHILLY and coriander.
• DIVIDE the filling into 8 and spoon down the centre of each tortilla then roll to enclose filling. Place in a greased 3 litre capacity shallow, rectangular baking dish. Sprinkle with cheese, cover with foil and bake in a moderate oven 180C for 10 minutes, remove the foil and cook a further 5 minutes.
• COMBINE the salsa, tomatoes and onion and spoon over the enchiladas. Garnish with coriander leaves and serve with green salad. Serve immediately.

Rum Bananas with Cinnamon Cream

Ingredients

• 60g butter
• ¼ cup dark brown sugar
• 3 large bananas, sliced diagonally into large pieces
• Juice of ½ lemon
• 2 tablespoons dark rum
• 250mls PHILADELPHIA Cream for Desserts, double cream alternative
• ¼ teaspoon cinnamon
• Toasted flaked almonds, for serving

Method

MELT the butter and sugar in a frypan then add the bananas and cook for 2-3 minutes then stir through the juice and rum.

WHISK together the PHILLY and cinnamon. Spoon the bananas into serving bowls, dollop over the cinnamon cream then sprinkle with almonds. Serve immediately.

Roast Vegetable Frittata Recipe

Ingredients

• 400g pumpkin, peeled and cut into 2cm cubes
• 300g baby potatoes, halved
• 1 red capsicum, cut into 2cm pieces
• 1 zucchini, cut into 2cm thick slices
• 1 tablespoon oil
• 4 eggs
• 250ml PHILADELPHIA Light Cream For Cooking
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons chopped chives
• Salt and freshly ground black pepper, to taste
• Green salad, to serve

Method

• TOSS together the vegetables and oil. Place on a paper lined baking tray and bake in a hot oven 200°C for 25–30 minutes or until just cooked. Cool slightly.
• ARRANGE the vegetables in a greased 26cm ceramic quiche dish. Whisk together the eggs, PHILLY, Parmesan, chives and seasonings then pour over vegetables.
• BAKE in a moderate oven 180°C for 20–30 minutes or until set. Slice the frittata and place on serving plates with green salad. Serve immediately.

Quick Banoffee Sponge

Ingredients

• 40g butter
• 2/3 cup brown sugar
• 2-3 tablespoons dark rum
• 1 x 20cm sponge flan
• 250ml PHILADELPHIA Cream For Desserts, a double cream alternative
• 2 bananas, sliced
• 1/3 cup toasted flaked almonds, for decoration

Method

COMBINE the butter, brown sugar and ¼ cup PHILLY in a small saucepan, stirring over medium heat until sugar is dissolved.  Turn off heat once sugar is dissolved and don’t continue stirring.
PLACE the sponge base onto a serving plate then brush with the rum. Stand for 10 minutes.
SPREAD ¾ of the PHILLY tub over the sponge base and top with the sliced banana. Drizzle liberally with the caramel sauce and scatter over the almonds. Serve immediately.
HANDY TIP: Only stir butterscotch sauce until sugar is dissolved, otherwise it will crystallise on standing.
The flan may be refrigerated but only for a short while, as the bananas will discolour.

Potato, bacon and onion bake

Ingredients

• 2 tsp olive oil
• 1 brown onion, finely chopped
• 3 rashers bacon, rind removed, finely chopped
• 250g PHILADELPHIA Block Light Cream Cheese
• 1kg desiree potatoes, thinly sliced
• 2 Tbsp thyme leaves
• Salt and freshly ground black pepper, to season
• Half a cup light milk
• 20g butter, cut into small pieces

Method

• Preheat oven to 200°C. Heat oil in a non-stick frying pan over a medium heat. Add onion and bacon. Cook for 4-5 minutes or until soft. Put in a bowl and stir in the PHILLY.
• Line base of a 20cm 8-cup-capacity baking dish with a third of potato, overlapping slightly. Top with half the bacon mixture. Sprinkle over half the thyme. Season with salt and pepper. Repeat with another layer of potato and bacon mixture. Top with remaining potato. Pour over milk. Dot with butter. Bake for 1 hour or until potato is tender when tested with a skewer. Stand for 10 minutes before inverting onto a serving plate. Serve.

Pineapple Coconut Torte

Ingredients

• decorative flowers or sliced mango, to garnish
• 1 cup toasted shredded coconut
• 1 cup caster sugar
• 1/2 cup cornflour
• 1/2 cup plain flour
• 1/2 cup self-raising flour
• 1/2 cup sour cream
• 1/4 cup coconut flavoured liqueur
• 2 tablespoons caster sugar
• 450g can crushed pineapple, drained
• 500g block PHILADELPHIA Cream Cheese, softened
• 6 eggs

Method

• Beat eggs in a bowl with an electric mixer for 10 minutes or until thick and creamy. Add caster sugar, 1 tablespoon at a time, beating until the sugar is dissolved between additions. Fold in sifted flours. Divide mixture evenly over 2 x 20cm lined round cake pans. Bake at 180°C for 25 minutes or until a skewer when inserted comes out clean. Turn cakes onto a wire rack to cool.
• Push canned pineapple through a fine sieve to remove the excess liquid. Make Philly cream by combining the PHILLY, sour cream and sugar until smooth.
• Split cooled cakes horizontally and position the base of one cake onto a serving plate. Brush cake with one third coconut liqueur and spread with a layer of PHILLY then 1/3 of the pineapple. Repeat layering twice more, replace top and then spread remaining Philly cream including the side of the cake. Press the toasted coconut around the side of the cake and top with decorative flowers or fruit.