Cream Cheese Heaven

October 15, 2002

The Kraft Heavenly Moments cookbook features over 75 recipes from some of Australia’s cutting-edge chefs and the team at Kraft Kitchens. Packed with divine colour photographs and mouth-watering recipes, Heavenly Moments is a must for any self-respecting foodie and Philly lover!Here’s a sample of the Heavenly Moments you’ll be indulging in…Seared Scallop Toasts

Preparation time: 20 minutes

Cooking time: 10 – 15 minutes

Makes: 30

    • 1 bread stick cut into 30 thin slices


    • garlic and butter cooking spray


    • 250g block PHILADELPHIA Cream Cheese, softened


    • 2 tablespoons lemon juice


    • 1 1/2 tablespoons KRAFT mayonnaise


    • 1 tablespoon chopped capers


    • 1 tablespoon finely chopped chives


    • 1 tablespoon finely chopped dill


    • 2 teaspoons grated lemon rind


    • salt and pepper, to taste


    • 1 medium red capsicum, roasted and thinly sliced


    • 30 large (700g) scallops


    • fresh dill springs, to garnish


  • baby capers, to garnish

SPRAY the bread slices on both sides with garlic and butter spray. Heat chargrill pan over medium-high heat until hot, and grill both sides of the bread until golden.

COMBINE Philly, lemon juice, mayonnaise, capers, herbs, lemon rind, salt and pepper in a small bowl and stir until combined. Spread the

Seared scallop toasts

toasts and top with red pepper.PREHEAT the chargrill pan over medium-high heat until hot. Spray scallops with garlic and butter spray, then sear both sides in the pan. Remove when cooked and place one scallop on each piece of toast. Garnish with dill sprigs and baby capers. Serve immediately.Mini Corn and Crab Cakes

Preparation time: 30 minutes

Refrigeration time: 45 minutes

Cooking time: 5 minutes

Makes: 24

  • 125g block PHILADELPHIA Cream Cheese, softened


  • 2 cloves garlic, crushed


  • 1 tablespoon sweet chilli sauce


  • 1 tablespoon caster sugar


  • 2 teaspoons finely grated ginger


  • 1 teaspoon fish sauce


  • pinch salt


  • 3/4 cup (60g) fresh white breadcrumbs


  • 170g can crab meat, drained


  • 1/2 cup (100g) fresh, canned or frozen corn kernels


  • 1/2 cup (90g) water chestnuts, chopped


  • 3 spring onions, thinly sliced


  • 3/4 cup (60g) fresh white breadcrumbs, extra


  • 1 tablespoon sesame seeds


  • 1 tablespoon plain flour


  • peanut oil, for deep frying

COMBINE Philly, garlic,

Mini corn and crab cakes

sugar, ginger, fish sauce and salt in a small bowl, mixing well. Stir in the breadcrumbs, crab met, corn, water chestnuts and spring onions. Chill for 30 minutes.COMBINE the extra breadcrumbs, sesame seeds and flour in a small bowl. Roll tablespoons of Philly mixture into bit-sized balls and roll in breadcrumbs mixture to coat. Chill for 15 minutes.HEAT the oil in a deep saucepan. Deep-fry crab cakes in oil, in batches, until golden. Remove from oil and drain well on paper towel; serve immediately.

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