Philadelphia Professional have worked closely with award winning chefs to provide you with delicious suggestions on how to use Philadelphia in a wide range of savoury and sweet dishes, all of which can be easily adapted to your menu.
Recipes are in four categories, Starters & Canapés, Side Dishes, Mains and Desserts.
We will feature one recipe each week in our newsletter and all will be available in a Philadelphia Professional Profile so you can refer back to them time and time again.
The fourth recipe is featured below, or if you would prefer to look at this and many others please go straight to the recipe section of Philadelphia Professional by clicking here.
Recipe 4 – Cauliflower cheese with bacon bits
Ingredients
- 4 rashers streaky bacon
- 1 large cauliflower
- 100 g Philadelphia Light
- 2 tbsp half crème fraiche
- 1 tsp English mustard
- seasoning to taste
- 1 egg yolk
- 50 g parmesan cheese
Instructions
Preheat the grill on a medium setting. Start by grilling the bacon until crispy. Leave to cool on absorbent paper while you prepare the rest of the dish.
Prepare the cauliflower into large floret’s. Place into a pan of boiling, salted water and cook until tender. 10-12 minutes. Drain the cauliflower well.
Heat the Philly and the crème fraiche in a sauce pan with the mustard and season with salt and pepper. Stir through the egg yolk at the last moment. Arrange the cauliflower into serving dishes and spoon over the sauce and sprinkle with the parmesan. Place under a hot grill for 3-4 minutes, until golden brown.
Break up the bacon rashers and sprinkle over the top and serve.
Many other recipes are available at Philadelphia Professional please go straight to the recipe section clicking here.