What do YOU do with Philadelphia?

[FlouncyMcFlouncer]

I buy Philly and use it in a chicken breast/ proscuitto ham recipe, but never use very much of the tub. Sometimes Ds will use it up (not sure how, whether sandwiches or on toast? Either way it's gone) but more often than not it goes mouldy eventually and I bin it.

So can anyone suggest simple things they do with it? Recipes that call for a blob of it or something?

You can get Cadbury chocolate Philadelphia soon.

I'm your local Philly expert

I put it in mash
In tomato soup
On bagels with salmon
On toast
On digestives with strawberries (mini cheesecake)
On crackers
In pasta

Love the stuff (light version, full fat version tastes weird)

I have it on Ryvita with Marmite.

I put it in a smoked salmon and leek rissoto once. My God it was vile!

Well for a start, I fail to buy it. We just kind of take it from there, really.

put it in a shallow dish, cover it (generously) with sweet chilli sauce, add chopped coriander if you like it, and use as a dip (plain rice crackers or similar are ideal) - addictive.

LIneRunner

I use it in roast butternut squash with a very ripe pear, a bit of nutmeg and a couple of cardamom seeds and lots of butter.

It's good on toast with salmon, strawberry jam or honey (but not all together).

Chocolate Philadelphia sounds very wrong

Other brands of soft cheese are also available

You can put it in pretty much everything... just like you would creme fraiche. Add some to a white sauce, or to a tomato sauce to make it creamier, or to mashed potato. In our house it just disappears as both DD2 and I love the stuff and we dip pretzels or oatcakes into it.

I make smoked mackrel pate with it, make it every week and it lasts for days, great in a sandwich with beetroot and on toast yummmmm

I add a large spoonful to a curry about 2 mins before serving ... thickens it, makes it creamier, and adds a wee drop of umami.

Same mosschops 'cept I appear to have made it three times this week and eaten the lot

damn strikeout. Now you know what a pig I am.

I make mackerel pate with smoked mackerel, philadelphia and butter.

Ooh x-post moss-chops! Same recipie?

I don;t use butter in mine, but 250g smoked mackerel, 250 philly, tablespoon horseradish, squeeze of ½ lemon, pinch of salt and pepper and chives and parsley. Whizz. Done.

I love the sweet chilli philly one on Jacket potato, or the garlic and herb one of jacket potato!

the cracked black pepper one is just wrong...

Plain philly in baked oreo cookie cheesecake is divine!

Again the sweet chilli philly on a whole chicken, covered in bacon and roasted...

can do the same on chicken breasts...

Also on top of cod fillets, with spinach with philly then home-made breadcrumbs topped with a little cheese....

Pasta for the kids with bacon or ham, peas, mushrooms etc....

Smoked mackrel (peppered)
Philly
Horseradish
Lemon juice
More pepper

Et voila

Ooh, horseradish! I'll have to try that. Mine also has lashings of butter [fat emoticon]

Yep, that's where we started ruby - it's the leftover Philly AFTER that recipe I'm trying to get rid of !

Cheesecake. Needs 3 packs though!

Quiche mixture if spare left.

Mix it in a tomato based pasta.

The horseradish is key

On toast with marmite.

On salmon then baked in oven.

Added to tomatoe-y pasta sauce.

In 1/2 a baked potato, as a side for kids

In cheesecakes

NOT, in meat ball recipe I saw on advert. Was odd and not popular.

I make a very quick and easy tuna pate with it, just whizz philadelphia and tuna in olive oil together and a bit of lemon juice.
Ds eats tons of it on bread.