• sandrabrandalise


COOKBOOK: Woman’s Day (Blue Folder)

Absolutely delicious! Truly delicious and worth every minute it took to make. The capsicum spread can be kept refrigerated for 4-5 days and it would be great on lunch sandwiches.

You could cheat and buy the already char grilled capsicum in a jar. It doesn’t have the smokey flavour of home made but sometimes there are no options.



Serves 4

270g jar char grilled capsicum or 2 capsicums (home made char grilled)

1 clove garlic, crushed

1/4 cup of spreadable tasty cream cheese

Salt (optional)

2 tablespoons of olive oil

2 red onions ( I used a variety of red and brown)

1 large zucchinis, sliced lengthways

2 tablespoons of parsley chopped

1 tablespoon thyme, chopped

4 bagels

8 slices pastrami

1 lebanese cucumber, sliced

2 tomatoes, sliced

If you choose to chargrill your capsicums;

Cut off the lid of the capsicum. Cut into half. Remove white membrane.Place pieces on a greaseproof paper lined flat tray skin side up. With your hands flatten lightly. Place the tray in a hot grill and allow the skin to blister, turn dark in colour, approx 15-20mins.

Remove from grill. Place in a bowl. Seal with glad wrap and allow it to stand for a good 10mins. Remove glad wrap. with your fingers or a fork, pierce the top blistered skin and pull off the capsicum.


Place capsicum in a processor and blend for 1 minute until puree like. Add cream cheese and blend for another minute. Set spread aside.

Add one spoonful of olive oil in the frying pan on medium heat. Add the onions and garlic. When onions are almost brown, add half of the chopped herbs. Place mixture in a bowl.

Add another spoonful of olive oil in the frying pan over medium heat. Add the zucchini and the rest of the herbs. Fry until golden in colour. Add zucchini to onion mixture and combine well.

Open bagels in half and spread some of the capsicum spread generously. Add zucchini and onion mixture, pastrami slices, cucumbers & tomatoes, salt optional. Place the lid back on the bagel. Ready to serve.

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