• 2  fresh beetroots (about 400 g) trimmed and sliced in half
• 1 clove of crushed garlic
• 1/4 tsp ground cumin
• 1/2 c cottage cheese
• 1/4 cup natural yoghurt
• 2 tsp lime juice

Preheat the oven to 220.  Wrap the beetroot halves in foil and place of a baking tray and cook for 30-40 mins until tender.  Set aside to cool and rub off the skins.
Roughly chop the beetroots and put in a food processor with the other ingredients.  Puree until smooth and season with salt and pepper.
Serve with fresh bread or vegetable sticks or use as a sandwhich spread.

• 150 g dark chocolate
• 150 g milk chocolate
• 300ml milk
• 150 ml water
• 1 1/2 tbsp cocoa powder
• 1/2 vanilla pod

Mix the milk, water and cocoa powder and put into a pan with the scraped vanilla pod.   When the milk is just starting to simmer, turn the heat down to low and add the chopped up chocolate stirring until smooth.