Kool kapers in the sun

MANGO AND RED PEPPER SALSA
Ingredients
2 cups mango (diced into 1” cubes)
½ red onion (diced into 1” cubes)
½ red bell pepper (diced into 1” cubes)  
½ jar of Farmers’ Market Mexican Salsa

Method
Combine ingredients by hand. Stand for 30 minutes or so to allow flavours to blend. This is a great accompaniment to a meal and fantastic with tortilla chips as a healthy snack. Will last in the fridge for two to three days

LUXURIOUS VEGETABLE SANDWICHES
Ingredients                                                                                                                                                                             8 slices brown bread
1 small onion (peeled and thinly sliced)
8-10 stuffed green olives (sliced)
2 ripe red tomatoes (sliced)
½ cup lettuce (for garnish)
4 tbsp Farmers’ Market Eggless Thousand Island

Method
Place equal amounts of onion, olives and tomatoes on four slices of bread. n Place lettuce and a heaped tablespoon of Thousand Island and place the second slice of bread.

I give a little latitude to using Thousand Island since there is no butter in this sandwich. Use the best brown bread you can find.

INDIAN SUMMER PUDDING
Ingredients

3½ cups mango pieces
2” pieces ginger (grated)
1 cup water
2 tbsp sugar
1 tsp lime juice
½ cup Farmers’ Market Alphonso Mango Conserve
½ loaf of 1 day old white bread (sliced), crusts removed

Method
Make a syrup with the sugar, ginger, lime juice and water. Bring to a boil. n Add mango, and cook for three to four minutes on low flame. Leave to cool. Stir in Alphonso mango conserve. Line a round fairly deep dish (a big glass bowl works well) with slices of the bread.  The dish must be completely lined — bottom and sides, with no space through which the juice can escape. n Fill up with the fruit mixture, but reserve a little juice. n Cover the fruit with a complete layer of bread. n Put a plate on top which fits just inside the dish and place a heavy weight

on top. n Leave overnight in the fridge. n When ready to serve, remove the weight and the plate, turn pudding out on to a dinner plate/shallow serving dish and pour over the reserved juice.  Thick fresh cream is usually served with summer pudding.

Apple and cinnamon lassi
Ingredients
3 apples
1 cup thick yogurt (curd)
1 cup milk
1 cup apple juice
¼ tsp cinnamon powder

Method
Cut, core, skin and chop apples. Soak in a bowl of water for five minutes, to which you can add lime juice. n Remove from water and throw apples into a blender with the yogurt, milk, apple juice, cinnamon and a couple of cubes of ice. n Blend on high for one to two minutes until the lassi has an even creamy texture. Serve chilled.