Ingredients
Baked Carrot Crisps with Philadelphia Dip
Serves: 4
Carrot Crisps
500g carrots
1½ tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper
Philadelphia Dip
90g Philadelphia Original Cream Cheese
20ml milk
¼ teaspoon sea salt
¼ teaspoon black pepper
½ teaspoon lemon zest
½ lemon, juiced
1 tablespoon fresh parsley, chopped (dried will also work perfectly)
Garnish
Parsley, chopped (optional)
Philadelphia Potato Gratin
Serves: 6–8
800g potatoes, thinly sliced
2 tablespoons olive oil
1½ tablespoons flour
2 cloves garlic, finely chopped
480ml milk
340g Philadelphia Original Cream Cheese
1 teaspoon dried thyme, chopped
½ teaspoon sea salt
½ teaspoon black pepper
Topping
20g bread crumbs
1 teaspoon dried parsley
1 teaspoon garlic powder
Bread Crumb Biscuits With Philadelphia
Makes 10 Biscuits
75g leftover bread (We used white and brown)
100g plain flour
50ml olive oil
20g Philadelphia Original Cream Cheese
½ teaspoon sea salt
50ml cold water
To Serve
Philadelphia Original Cream Cheese
Cherry tomatoes, chopped
Fresh Basil (dried will also work perfectly)
Baked Philadelphia Potato Croquettes
Makes 8–10
Mash Potato
700g potatoes, cut into 2-inch pieces
1 tablespoon olive oil
30g Philadelphia Original Cream Cheese
½ teaspoon garlic powder
1 teaspoon dried mixed herbs
1½ teaspoons smoked paprika
½ teaspoon sea salt
½ teaspoon black pepper
Croquettes
150g Philadelphia Original Cream Cheese
50g plain flour
2 eggs, whisked
75g bread crumbs
1 teaspoon garlic powder
1 teaspoon smoked paprika
Sea salt and pepper
Preparations
Baked Carrot Crisps with Philadelphia Dip
1. Preheat the oven to 170°C. Line 3 pans with baking paper.
2. Remove the peel and ends of the carrots. Using a vegetable peeler, create long strips of carrots.
3. Transfer to a large tray lined with kitchen roll and pat down to remove excess water.
4. Add your carrots to a large bowl and drizzle with olive oil, garlic granules, salt, and pepper. Toss until evenly coated.
5. Arrange in a single layer on a baking tray.
6. Bake for 15 minutes, flip, and return to the oven for an additional 10–15 minutes or until crisp.
7. Let cool completely.
8. Meanwhile, combine Philadelphia Original Cream Cheese, milk, lemon zest, lemon juice, parsley, salt, and pepper until smooth.
9. Serve carrot crisps and Philadelphia Dip. Garnish with parsley.
10. Enjoy!
Philadelphia Potato Gratin
1. Preheat the oven to 180°C. Generously grease a 9x13-inch (23x33-cm) baking pan.
2. Arrange the potato slices in the pan. Set aside.
3. Heat oil and garlic in a pot over medium heat until fragrant, about 2 minutes.
Add the flour, and cook until the flour is lightly cooked through, about 2–3 minutes, stirring frequently. Drizzle in the milk, whisking until no lumps remain.
4. Whisk in the thyme, and Philadelphia Original Cream Cheese until smooth.
5. Season with salt and pepper.
6. Bring to a boil, and remove from heat.
7. Pour the sauce overtop the arranged potatoes.
8. In a medium bowl, make the topping: combine bread crumbs, parsley and garlic powder. Sprinkle over top the potato and sauce mixture.
9. Transfer to the oven, and cook for 60–70 minutes, or until the potatoes are cooked through and the sauce is bubbling. Enjoy!
Bread Crumb Biscuits With Philadelphia
1. Preheat the oven to 150°C. Arrange bread in an even layer. Bake for 15 minutes, or until completely dry. Let cool, and blitz in a food processor or blender until bread resembles fine sand. Set aside.
2. Heat the oven to 200°C. Line 2 trays with baking paper.
3. Combine bread crumbs, flour, olive oil, Philadelphia Original Cream Cheese, salt, and water until a dough forms. Cover, and let rest for 10 minutes.
4. Transfer dough to a lightly floured surface and roll to ¼-inch thickness. Use a glass or round biscuit cutter to cut the biscuits. Transfer to the baking tray.
5. Bake for 11–13 minutes or until golden and crisp. Let cool on the pan.
6. Serve with a layer of Philadelphia Original Cream Cheese, chopped tomatoes, and basil.
7. Enjoy!
Baked Philadelphia Potato Croquettes
1. Add potatoes to a pot, cover with water, and bring to a boil over medium-high heat. Cook for 10–15 minutes, or until potatoes are fork-tender.
2. Drain the potatoes and transfer to a bowl. Add oil, Philadelphia Cream Cheese, garlic powder, smoked paprika salt, black pepper, and dried herbs, mashing until no lumps remain. Cover, and let cool to room temperature.
3. Meanwhile, preheat the oven to 180°C. Line a baking tray with paper.
4. Scoop out 2 heaping tablespoons of potato mixture, using your hand to flatten into a circle (here it helps to have wet hands). Place 1 teaspoon of Philadelphia Original Cream Cheese in the centre and wrap the potato around the cream cheese, rolling into a ball. Repeat with remaining potato and cream cheese.
5. Transfer to the baking tray and refrigerate for 10–15 minutes.
6. Meanwhile, using 3 shallow dishes, add flour in the first, whisked eggs in the second, and the bread crumbs, garlic powder, smoked paprika, salt, and pepper in the third.
7. Dip the croquettes into the flour, coat with egg, and roll in the bread crumbs, returning croquettes to the baking tray.
8. Bake for 14–16 minutes or until golden brown.
9.Serve with additional chopped chives.
10. Enjoy!
