3 tbs. extra virgin olive oil, divided
½ red onion, roughly chopped
1 pint blueberries
3 tbs. sugar
1 lemon, zested and juiced
3 fresh thyme sprigs
1 tsp. cinnamon
Salt and pepper to taste
4 bone-in pork chops (1/2 inch thick)
2 -3 bunches brocollini, boiled
1/2 cabbage, stir fry with a bit oil and garlic
Brush grill grates with 1 1/2 tbs. olive oil and preheat.
On the stovetop, heat 1 tbs. olive oil in a saucepan on medium-high heat.
Add the onion and sauté for 5 minutes until it’s fragrant and softened.
Add the blueberries, sugar, lemon juice, thyme and cinnamon.
Simmer for 7 minutes until the blueberries begin to release their juice and the sauce starts to thicken.
Meanwhile, boiled the brocollini and stir fry cabbage.
Turn the heat to low and remove the thyme sprigs. Keep the sauce warm while you grill the pork chops.
Rub the pork chops with remaining olive oil and sprinkle with salt and pepper.
Grill, turning once for 8-10 minutes and then remove to a platter to let stand for 5 minutes.
Spoon vegetables onto plates then top with pork chop and blueberry compote.
60g butter, softened
¼ cup brown sugar
¼ cup caster sugar
2 tablespoons water
½ cup plain flour
220g of strawberry and blueberries
750g PHILADELPHIA Block Cream Cheese, softened
400g can sweetened condensed milk
HOW TO MAKE IT
COMBINE the biscuit crumbs and butter. Press into the base of a greased and paper lined 24cm springform pan (ensure the paper extends 5cm above the top of the pan). Chill.
CREAM the butter and sugars with an electric mixer until light and fluffy. Stir in the water and flour, then add the strawberry & blueberries, mixing until well combined. Set aside.
BEAT the PHILLY until smooth. Add the condensed milk and eggs, mixing until just combined. Pour the filling over the prepared base then place teaspoonsful of cookie dough onto the PHILLY mixture. Bake in a moderately slow oven 160°C for 40–45 minutes or until just set. Cool in the oven with door ajar. Chill.
what you need
180-200 g graham crackers, finely crushed (about 2 cups crumbs)
80-90 g. margarine, melted
1 cup plus 2 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup blueberries
2 cups fresh strawberries, chopped
250 ml thicken cream, whipped a bit
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and 3/4 cup sugar in large bowl with mixer until well blended. Add blueberries; mix well. Place strawberries and remaining 2 Tbsp. sugar in small bowl; mash with fork. Stir strawberry mixture and thicken cream. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store in refrigerator.