“ Brand: Tesco / Type: Cheese „
I am a huge fan of cheese full stop and that includes cream cheese spread. I have tried Philadelphia cream cheese which I have to confess is really nice.
Tesco do an own version of this which I first tried many years ago, I recall it being something like 50p for 200g.
I really enjoy the taste of the Tesco version, it is soft and creamy (as stated on the label), its really easy to spread. It tastes really creamy too, it's a cool fresh cheesy taste.
Cream cheese is really versatile, I often enjoy it in a tortilla wrap as a quick snack or a replacement for a sandwich. I love it on toasted bagels with smoked salmon, that really is delicious.
Cream cheese is great to use in cooking recipes also.
CREAM CHEESE CHICKEN BREASTS
6 chicken breast halves, skinned and boned
1 pkg. (8 oz.) light cream cheese
4 green onions sliced, tops and all
6 slices of bacon
Pound chicken breasts until somewhat flatter. Mix together cream cheese and green onions in small bowl. Divide cream cheese mixture into six portions and place on top of breasts.
Fold breasts over cream cheese mixture and wrap chicken breast with bacon attempting to keep cream cheese inside. Secure with toothpicks. Place in 220 degree oven. Turn every 10-15 minutes. Chicken should be done in about 30-45 minutes.
CREAM CHEESE STUFFED CHICKEN BREAST
4 chicken cutlets, split
1 (8 oz.) pkg. cream cheese
1 c. bread crumbs
1 tsp. garlic powder
1/2 tsp. basil and oregano
2 tsp. grated Parmesan cheese
Lay the 4 cutlets (8 pieces) flattened on wax paper. Divide cream cheese into 8 slices. Place a slice on chicken cutlet sprinkle with chives roll up and secure with toothpick Roll in coating mix. Place in slightly greased baking dish. Drizzle with melted butter. Shake on Parmesan cheese. Bake at 190 degrees for 40-50 minutes.
Roast pork fillet filled with cream cheese and apple
2x450g/1lb pork fillets
200g/7oz cream cheese
1 eating apple, peeled cored and grated
small knob unsalted butter
4 sage leaves
225ml/8fl oz draught fruity bitter
½tbsp/8g clear honey (optional)
1. With a sharp knife, cut a pocket along the side of each pork fillet, not quite reaching the ends. In a bowl mix together the cream cheese and grated apple, then use to stuff the pork without over-filling; you should be able to pull the edges of the meat together. Wrap both fillets separately in clingfilm, then chill for around 8 hours overnight.
2. To cook: remove film and truss each fillet with fine string or cotton. Melt butter in a heavy pan and brown fillets quickly on all sides, then transfer to a shallow oven dish and put 2 sage leaves on top of each. Place towards the top of a preheated oven (220C/425F/Gas 7) and cook for 20-25 minutes, depending on thickness.
3. Remove from oven and keep warm, pouring any juices into the pan used to brown the fillets. Heat the juices in the pan until they start to sizzle, then add the beer, simmering briskly to reduce until thickened and reduced by about one-third; taste and, if you would like sweeten it, add the honey.
4. Remove the string. Using a sharp knife, slice the pork fillets fairly thick on to 6 serving plates; dribble over some of the pan jus. To accompany, you could serve braised, caramelised shallots and small mashed potato 'nests' filled with fairly sharp apple sauce, then baked in the hot oven on a shelf below the pork.
Or simply just spread it on some cream crackers!
It is packaged in a plastic tub with a foil lid cover and a plastic lid cover to keep it fresh once opened.
This is a 250g tub and it will cosy you 79p in Tesco.
per 100g serving
Energy 1110kJ (270kcal)
mono unsaturates 7.4g
*Salt Equivalent 0.8g