• 200g softened butter
• 1 c caster sugar
• 1 egg
• 1 tsp vanilla essence
• 2 c sifted flour
• 2 tsp baking powder
• 2 c frozen raspberries
• 1/2 c chopped white chocolate

Preheat the oven to 180C.  Line a 22cm tin with baking paper. Cream the butter and sugar with an electric beater until light and fluffy, then add the egg and vanilla and beat well.  Fold in the flour and baking powder and mix well.  Press two-thirds of the mixture into the base of the pan.  Scatter the raspberries and chocolate over the base.  Sprinkle the remaining shortcake mixture over the top and gently press down.

Bake 35-40 mins until lightly golden.  Dust with icing sugar when cool and serve with cream, icecream or yoghurt.  Serves 6-8.

• 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.