3 pieces flat lavash type bread

10 large spinach (silverbeet) leaves - cooked and very well drained  (press liquid out with spoon in colander)

4 Tbsp Salsa (Masterfoods Mild Tomato Sauce)

2/3 cup sliced black olives

5 shallots chopped fine

1/5 packet Kaiser Royale (vegetarian sausage - Coles) very thin slices cut in 1/2


Mix spinach with Salsa, olives and shallots.

Spread bread with the paste and add a row of 1/2 slices of sausage at  1/3 and 2/3 spacings along the bread.

Roll up firmly. Place toothpicks in position ready to cut into 4 -5  rolls.

Slice with a sharp kinfe and arrange on bed of lettuce or doilly on  tray.



Use small size pocket bread, or 1/2 muffins or thick slices of bread.

Drizzle with olive oil right out to the edges.

Spread with tomato paste or olive paste.

Top with slices of fresh tomato and thinly sliced onion. Add sliced or whole pitted olives and sprinkle with mixed Italian herbs, or oregano or basil, and a little fresh or dried parsley.

Drizzle a bit more oil over the top if you wish, and grill at about 150  C for approx 6-8 minutes (take out before the edges get too hard). Vary the toppings.





1 packet Soyaroni Pasta

6 Tbsp olive oil

2 cloves grated (minced) garlic

3 Tbsp fresh basil (chopped fine)

3 Tbsp fresh parsley (chopped fine)

50 gms pine nuts


Cook pasta in normal method. Drain well. Keep hot.

Blend oil, garlic, parsley and basil. Stir carefully through pasta,  together with the pine nuts. Serve hot.





2 large onions thick sliced

6 medium zucchinis sliced 1/2 cm thick

1/4 cup olive oil

1/4 cup flour

4 medium tomatoes cut into wedges

1/2 large red capsicum cut into 2cm squares

1/2 large green capsicum in squares

1 cup whole black olives (preferably pitted)

1/2 cup pine nuts

1/3 cup fine chopped fresh basil

1 dsp dried basil

1/4 cup balsamic (or cider) vinegar



Saute onion and zucchini in oil for 10-15 minutes on medium heat until slightly tender and browned a little.

Turn into wide, shallow baking dish. Sprinkle very lightly and evenly  with flour.

Arrange capsicum and tomato on top. Bake uncovered at 200 C for 20 minutes. Top with olives and basil, then pine nuts.

Bake 10 minutes longer. Drizzle evenly with vinegar before serving.






250 gms Soyaroni Pasta

2 large onions

3/4 cup sunflower seeds

1/2 cup peanut paste

1/3 cup lemon juice

1 onion

1 large red capsicum

1 tsp vege salt

1/4 tsp garlic powder OR 2 minced cloves

2 Tbsp tomato paste

3 cups water

2 tbsp toasted slivered almonds

Dried parsley, paprika and mixed herbs.



Place ingredients on list from sunflower seeds down to 3 cups water all  together in blender but only use 1/2 water to start with and then quickly blend  in other half of water at end. Simmer on stove about 20 minutes.

Meanwhile, add soyaroni and onions to boiling water and cook till soft but not mushy - about 10 to 15 minutes maximum. Drain.

Place soyaroni and onions in casserole dish and pour sauce over the top  - carefully stir sauce through the pasta.

Use all the sauce - it will fit! Top with toasted slivered almonds and sprinkle with dried herbs.

Place in oven for a short while if desired. Can be frozen and reheated after thawing. Serve hot or cold.






10 firm tiny potatoes cut into halves

6 minced garlic cloves

1 cup chopped fresh parsley

3 slices of bread

1/2 cup olive oil



Dry bake potatoes in very hot oven ( about 250 C) on a greased sheet till crispy (about 15-20 mins)..

Blend other ingredients together well and use to top the potatoes when taken out of the oven.

Garnish with something bright like red capsicum rings and serve with a fresh salad.






You can make your own focaccia bread base or use a pre-made pizza base.  This is enough for one medium size pizza base.

4 cloves minced garlic (try grating unpeeled single cloves on the small  fine grating edge of your hand grater and then discard the peel - very quick and  easy)

2 Tbsp tomato paste

2 tsp dried oregano

2 tsp dried basil

1/3 cup olive oil (this soaks nicely into the bread for that spcial  texture)

1/3 cup fresh chopped parsley OR 2 Tbsp dried parsley

2 Tbsp sliced olives

1/3 red onion finely sliced



Blend garlic, tomato paste, oregano and basil, and olive oil together.

Spread over bread base and then top with the slices olives, onion and  parsley.

Cook for about 15 minutes at 160 C. Cut into fingers.





Arrange the following ingredients attractively on a serving platter and  serve before main course.

Add your own favourites as well.


Pistachio nuts

Whole dried apricots

Fresh or dried dates


Sundried tomatoes

Sweet chilli

Crusty bread

Olive dip


Guacamole Dip

Cherry tomatoes

Crispy lettuce

Baked pumpkin, potato, sweet potato (cold)