A Little Comfort FoodThere’s still a month or two of cold weather to go for most of us. I don’t know about you, but my winter food repertoire is a little on the tired side now. If it’s the same at your place then this issue may be the answer. We were inspired to put together some of our all time favourite cold weather food ideas, hence our latest edition “A Little Comfort Food”.

Comfort food will mean different things to different people, but on the whole it is going to taste good and fill hungry tummies with warming goodness! Comfort food is not something you can always achieve in a brisk 30 minutes so make sure you leave enough time. If you are short on time during the week, can I suggest you have a Sunday afternoon cook off. Cook a double batch and hold some for a delicious meal during the week,

which you can vary with different vegetable accompaniments and maybe the addition of some crusty sourdough bread.

I love the Baked Eggs with Salmon for a delicious lazy Sunday brunch, but alas, I can't choose between the shanks and osso bucco...so I guess I’ll make both. Enjoy!

SERVES: 6 | PREP: 20 minutes | COOK: 30-40 minutes

2 sheets frozen short crust pastry, thawed2 tablespoons oil1 red onion, finely chopped125g bacon, chopped1 head broccoli, cut into small pieces and cooked until just tender4 eggs1 cup cream1 tablespoon chopped oregano1 cup grated KRAFT Tasty Cheese60g mild blue cheese, crumbled

PRESS pastry into the base of a lightly greased 25cm round fluted tart pan with a removable base. Pastry will need to overlap slightly and be trimmed to fit. Prick well with a fork and bake in a hot oven 200°C for 8-10 minutes or until lightly golden.

HEAT the oil in a frypan and sauté the onion until softened then add the bacon and cook until golden. Arrange the broccoli in the pastry case and spoon over the onion and bacon.

WHISK together the eggs, cream and oregano then pour over the broccoli. Sprinkle with the cheeses then bake in a moderately slow oven 160°C for 20-30 minutes or until cooked and golden brown.

Serve warm or cool.

Bacon, Blue Cheese and Broccoli Tart

SERVES: 4 | PREP: 15 minutes | COOK: 20 minutes

40g butter¼ cup KRAFT Grated Parmesan200g baby spinach leaves150g piece hot smoked salmon125g PHILADELPHIA Spreadable Cream Cheese4 eggsSalt and white pepper, to tasteChunky soldiers of toasted sour dough bread, for serving

MELT the butter in a frypan then remove from heat. Grease 4 x 1 cup ramekins with some of the butter then sprinkle with Parmesan. Place in a baking dish. Cook the spinach in the remaining butter for 3-4 minutes or until wilted, drain well, finely chop then spoon into ramekins

BREAK the salmon into pieces and divide between the ramekins. Beat together the PHILLY, eggs and seasonings and pour over the salmon.

POUR boiling water into the baking dish to come about halfway up the sides of the ramekins. Bake in a moderate oven 180°C for 20-25 minutes or until cooked.

Serve immediately with toast.

Baked Eggs with Salmon

SERVES: 4-6 | PREP: 20 minutes | COOK: 2¼ hours

2 tablespoons oil1 large onion, chopped8 Frenched lamb shanks 2 carrots, peeled and chopped2 sticks celery, finely chopped3 cloves garlic, crushed1 tablespoon chopped rosemary2 rounded tablespoons flour2 cups red wine¼ cup Marsala1 tablespoon KRAFT Bonox400g can chopped tomatoesSalt and freshly ground black pepper, to taste

3 cups water¾ cup polenta¼ teaspoon salt, extra125ml PHILADELPHIA Original Cream For Cooking¼ cup KRAFT Grated Parmesan

Steamed green beans, for serving

HEAT the oil in a large heavy based saucepan and cook the onion for 3 minutes. Push the onion to the side of the pan; add the shanks and brown.

ADD the vegetables, garlic, rosemary and flour and stir to combine. Stir in the wine, Marsala, Bonox and tomatoes. Season to taste. Bring to the boil, cover and cook in a slow oven 150°C for 2 hours or until tender.

COMBINE the water, polenta and salt in a heavy based medium sized saucepan. Bring to the boil; reduce the heat and simmer, stirring constantly with a long handled spoon, for 20 minutes or until smooth and creamy. If the mixture becomes stiff, add up to ½ cup extra water. Remove from heat and stir in the PHILLY and Parmesan. Spoon onto serving plates and top with the lamb shanks and steamed beans.

Serve immediately.

Braised Lamb Shanks with Cheesy Soft Polenta

SERVES: 4-6 | PREP: 20 minutes | COOK: 3 hours

¼ cup oil2 large onions, chopped4 cloves garlic, crushed1/2 cup flour1 teaspoon mustard powder½ teaspoon powdered nutmegSalt and freshly ground black pepper, to taste 8 pieces osso bucco (veal shank)2 carrots, peeled and chopped440g can chopped tomatoes1 tablespoon chopped oregano2 bay leaves440ml can dark ale1 cup water1 tablespoon KRAFT Bonox

Mashed potatoes, to serveChopped parsley, for serving

HEAT half the oil in a large heavy based saucepan and gently cook the onion for 15 minutes or until nearly translucent. Add the garlic and cook a further 2-3 minutes. Remove and set aside.

COMBINE the flour with the mustard, nutmeg and seasonings. Toss the osso bucco in the flour, shaking off and discarding excess flour.

HEAT the remaining oil in the pan and brown the meat well on both sides. Top with the onion, carrot, tomatoes, oregano and bay leaves. Combine the dark ale, water and Bonox, then pour over the vegetables. Cover and cook in a slow oven 150°C for 2½ hours or until tender. Spoon into a serving bowl with mash and a sprinkle of parsley.

Serve immediately.

Braised Osso Bucco

SERVES: 6-8 | PREP: 15 minutes | COOK: 1½ hours

1 tablespoon oil1 small onion, finely chopped250ml PHILADELPHIA Original Cream For Cooking1 cup milk3 cloves garlic, crushed125g Parmesan cheese, grated Salt and freshly ground black pepper, to taste1 orange sweet potato (kumera), peeled and cut into 2mm thick slices1 celeriac, trimmed and cut into 2mm thick slices 3 parsnips, peeled and cut into 2mm thick slices 1 potato, peeled and cut into 2mm thick slices

HEAT the oil in a frypan and sauté the onion for 3 minutes. Remove, cool slightly and then combine with the PHILLY, milk, garlic, cheese and seasonings.

ARRANGE half the sliced vegetables in a greased 2 litre shallow casserole dish. Pour over half the PHILLY mixture. Repeat with remaining vegetables and PHILLY. Cover with foil and bake in a moderate oven 180°C for 45 minutes. Remove the foil and cook for a further 30-45 minutes or until the vegetables are tender.

Serve immediately.

Lou’s Creamy Vegetable Bake

SERVES: 8 | PREP: 15 minutes | COOK: 35 minutes

2 tablespoons oil2 large onions, chopped800g orange sweet potato (kumera), peeled and chopped2 teaspoons garam masala2 large Granny Smith apples, peeled and chopped1.5 litres chicken or vegetable stock2 tablespoons chopped coriander250ml PHILADELPHIA Light Cream For CookingSalt and freshly ground black pepper, to taste

HEAT the oil in a stockpot and gently cook the onion for 5 minutes or until softened. Add the potato and garam masala, cover and cook for 6-8 minutes. Add the apple, cook 2-3 minutes then add the stock and coriander. Simmer, half covered, for 20 minutes or until potato is tender. Cool slightly.

BLEND or process the soup until smooth. Return to the stockpot then add the PHILLY and stir through until well heated. Season to taste.

Serve immediately.

Spiced Sweet Potato and Apple Soup

SERVES: 5-6 | PREP: 15 minutes | COOK: 10-15 minutes

2 tablespoons cornflour1 cup cider2½ cups KRAFT Perfect Melt 3 Cheese Blend2 cups grated Swiss style cheese75g blue cheese, crumbled¼ cup snipped chives

Food for dipping e.g. crusty bread, steamed vegetables, pickled onions

WHISK together the cornflour and ¼ cup of cider. Set aside.

COMBINE the remaining cider with the cheeses in a bowl and place over a saucepan of simmering water, making sure the water isn’t touching the bottom of the bowl. Stir the melting cheese occasionally.

WHEN the cheese has melted stir in the cornflour mixture and the chives. Stir until thickened and glossy. Place onto a serving platter with pickled onions, bread or vegetables for dipping.

Serve immediately.

Easy Cheese Fondue

SERVES: 6-8 | PREP: 30 minutes | COOK: 40 minutes

½ cup raisins¼ cup dark rum40g butter, melted6 slices bread250g PHILADELPHIA Block Cream Cheese, softened ¾ cup caster sugar1 cup milk 3 eggs, lightly beaten2 teaspoons vanillaBrown sugar, for sprinklingIcing sugar, for dusting

Cream or ice cream, for serving

COMBINE the raisins and rum and microwave on HIGH for 1 minute. Brush the bread on both sides with the butter and then cut each slice into 4 triangles. Arrange bread triangles in a greased 1.5 litre capacity baking dish.

BEAT the PHILLY and sugar using an electric mixer until smooth. Beat in the milk, eggs and vanilla. Scatter raisins over the bread then pour over PHILLY mixture. Let stand for 10 minutes.

SPRINKLE the pudding with brown sugar and then bake in a moderate oven 180°C for 35-40 minutes or until set. Dust with icing sugar.

Serve warm or at room temperature with cream or ice cream.

Rum Raisin Bread and Butter Pudding

SERVES: 4-6 | PREP: 10-15 minutes | COOK: 35 minutes

300g pitted cherries, fresh or frozen250g PHILADELPHIA Spreadable Light Cream Cheese1 cup milk 1 cup flour½ cup caster sugar6 eggs, lightly beaten2 teaspoons vanillaIcing sugar, for dusting

Cream or custard, for serving

SCATTER the cherries over the base of a greased 20cm pie plate. Combine the remaining ingredients in a food processor or blender and process until smooth and combined.

POUR over the cherries and bake in a moderately hot oven 190°C for 30-35 minutes or until set and golden. Dust with icing sugar.

Serve warm or at room temperature with cream or custard.

Cherry Clafoutis

SERVES: 8-10 | PREP: 25 minutes | COOK: 10-15 minutes

1½ cups chocolate biscuit crumbs100g butter, melted1 cup pure cream300g CADBURY Dark Baking Chocolate, chopped½ cup chocolate hazelnut spreadPinch salt1 cup toasted hazelnuts, coarsely chopped

Cream, for serving

COMBINE the biscuit crumbs and butter in a bowl. Press mixture into the base of a lightly greased 35cm x 12cm rectangular fluted tart pan with a removable base. Bake in a moderate oven 180°C for 5-7 minutes then cool on a wire rack.

POUR the cream into a saucepan, bring to a boil then immediately remove from heat and stir in chocolate. Whisk in chocolate hazelnut spread and salt then stir through half of the nuts. Pour onto the crust and stud surface with remaining nuts. Chill until firm.

Slice and serve with a dollop of cream.

Chocolate Hazelnut Tart