Monday, 24 October 2011

Philadelphia UK Win a Kitchen

There is a fabulous competition to win a kitchen on Philadelphia UK's Facebook page.
I know I entered straight away, would love more worktops to  cook on and definitely more cupboards for even more ingredients.
All you have to do is watch the video and answer a very simple multiple choice question.
The video is the one where Nicola Bryans makes her Philly Meatball Pasta

This is a gorgeous dish, a gorgeous savoury and creamy taste too I like it for a fast midweek dish.

Philly Meatball Pasta


300g linguine pasta
6 large sausages (Cumberland sausages are particularly delicious)
1 dtsp sunflower oil
1 large onion, finely chopped
1 clove garlic, thinly sliced
150g Light Philadelphia
2 tsp whole grain mustard
Approx. 75ml beef stock
1 tbsp chopped parsley, optional
  1. Cook the pasta in a large pan of boiling water as directed on the packet.
  2. Skin the sausages and roll the sausage meat into bite size balls. Fry in a little oil until browned all over and cooked through. Remove the meatballs from the pan.
  3. Add the onion and garlic to the frying pan and cook gently for several minutes to soften the onions. Add the Philly to the onions with the stock (or a little water) and mustard. Gently heat until the Philly has melted, then stir in the parsley and meatballs.
  4. Meanwhile drain the pasta and divide between 4 pasta bowls. Top with the meat balls and spoon over the Philly sauce to serve.

Did you know……? It takes 12 Olympic swimming pools full of milk to make all the Philadelphia we eat in the UK each year. Every year we produce as many tubs of Philly as there are people in France. Philadelphia was first made in New York in 1872 and came to the UK in 1960.

Enter the competition here

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