Enjoy these spreads with homemade muffins.
BLUE CHEESE SPREAD
Crumble the blue cheese and blend in a food processor with the cottage cheese until smooth.
Spoon into small pots and serve with muffins or bread along with whole-fruit preserve.
CREAM CHEESE SPREAD WITH PIQUANTE PEPPERS
Finely chop the piquante peppers and garlic cloves.
Blend with the cream cheese until smooth.
Season to taste, spoon into small pots and serve with bread or muffins along with whole sweet piquante peppers.
Mix half the cottage cheese with the sun-dried tomato pesto and the other half with the basil pesto.
Season to taste with salt and pepper and a little lemon juice.
Delicious with bread.
Mix the cream cheese with the biltong and horseradish.
Season with salt and pepper.
Stir in a little of the cream or milk if the mixture is too stiff.
Spoon into a pot and garnish with biltong slices. Serve with bread.
ROAST PEPPER SPREAD
Quarter the red peppers and grill, skin side facing up, until the skin becomes charred and blistered.
Transfer the peppers to a plastic bag immediately and leave to cool.
Rub off the skin and cut the flesh into small pieces.
Place in a food processor, add the ground cumin, cumin seeds, ground coriander, paprika, chilli and balsamic vinegar.
Season with salt and pepper and process until smooth.