Filling for Sandwiches


1 lebanese cucumber

125 g roasted capsicum

12 slices of white bread

200 g tub light chilies


cream cheese

1 tbsp tomato chutney

150g shaved ham

Method: Scoup seed out of cucumber. Cut cucumber into strips. Spread one side of bread with cream cheese. Top with layer cucumber strips and sprinkle with dried capsicum. Spread another slice of bread with cream cheese. Place cream cheese side down over filling. Spread top of bread with cream cheese. Add little tomato chutney and shaved ham.


Tomato Relish


1.5 kg tomatoes

500 g onions

500 g sugar

1tbsp curry powder

1 tsp salt

1 tsp mixed spice

vinegar to barely cover


Peel tomatoes, cut them into pieces, then chop onions. Boil all together for 1 to 2 hours. Thicken with a tablespoon of flour or even the flour.

Avocado Dip


1 clove garlic (peeled and chopped)

1 small onion (peeled and chopped)

2 medium avocados

2 tomatoes

1 juiced lemon

salt and pepper to taste

3 drops tabasco sauce


Blend till smoothe. Serve with crackers or bread sticks.

Spinach Cob Filling


250 g frozen spinach

125 g sour cream

1 pack spring vegetable soup mix

1 cup praise mayonnaise

1 finely diced onion

1 cob loaf


Mix all ingredients. Fill the cob loaf that has been hollowed out and dried out in the oven.