delicious UK – April 2018

WHAT

TO BUY...

We tested these

recipesusinga180g

tub Philadelphia

Original Full Fat

Cream Cheese

Hot-smoked salmon and asparagus tart

SERVES 4. HANDS-ON TIME 10 MIN, OVEN TIME 25 MIN

MAKE

AHEAD

Thetartcanbemadeafewhoursaheadand

served at room temperature or gently warmed

inalowovenfor10minutestoserve.

Heattheovento200°C/180°Cfan/gas6.Unroll

a320g sheet of ready-rolled all-butter puff pastry

onitspaperandputonabakingtray.Spoona180g pack

of full-fat cream cheeseinto a mixing bowl, stir a little

tosoften,thengentlystirin4tbspgoodqualityfresh

pestoand apinch of sea salt flakesuntil well marbled.

Brush100g fine asparagus spearswith a littleolive oil.

Usingthetipofasmallsharpknife,scoreaborder

1.5cm from the edge of the pastry. Spread the cream

cheesemixtureinsidetheborder.Topwiththe

asparagus,100g peas(defrosted if frozen) and bake on

the middle shelf of the oven for 20 minutes until the

edgesofthetartaregoldenbrownandpuffedup.

Remove from the oven and flake over150g

hot-smoked salmon,thenreturntotheoventobakefor

afurther5minutes.Topwithahandful of watercress

anddrizzleoveralittleextrapestotoserve.

PER SERVING602kcals,43.4gfat(18.9gsaturated),18.8g

protein, 32g carbs (3.9g sugars), 2.1g salt, 4.2g fibre

Creamychorizospaghettiwithpoachedeggs
SERVES 4. HANDS-ON TIME 20 MIN

FOOD

TEAM’S

TIP

In this take on a classic carbonara you can replace the chorizo

with cubed pancetta or, if you like a spicy kick, drizzle over a

little chilli oil just before serving.

Bring 2 large pans of water to the boil. Cook 360g wholewheat
spaghetti in one pan of boiling water until just al dente (2 minutes less
than the pack cooking instructions), then drain, reserving 200ml of the
cooking water. Fry 120g diced chorizo in a frying pan until crisp, then
stir in a 180g pack of full-fat cream cheese, the cooked spaghetti and
reserved cooking water with a generous grind of black pepper. Toss
everything together over a medium heat until glossy (2-3 minutes).
Stir in a handful of chopped fresh parsley, some salt and black pepper.
Meanwhile, reduce the second pan of water to a simmer, swirl it
with a spoon and poach 4 medium free-range eggs for 3-4 minutes
until the whites are set and the yolks are still runny. Dry on kitchen
paper. Divide the spaghetti among 4 warmed serving bowls and top
each with a poached egg, black pepper and a little extra parsley.
PER SERVING 629kcals, 27.1g fat (12g saturated), 29.6g protein,
61.1g carbs (5.5g sugars), 1.9g salt, 11.2g fibre

SMART

SUPPER

UPDATED

CLASSIC

eat well for life.

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