Saturday Sandwich Spread

Most South Africans will know the feeling of missing some home goodness that is not available in non-English speaking European countries. Either you get on with life knowing you probably will, at some point have to find a way of importing the products you are missing, or you are going to have to start making the stuff yourself.

This time around living in Switzerland, I have chosen the latter and have started making all the goodies on my own. The only thing I have yet figured out how to make, and I don't think I would actually consider making it, is Marmite.

Today I would like to share a recipe to make Sandwich Spread, another South African favourite.

Sandwich Spread is one of those things that you either love or you hate - we love it in our home. We used to be able to purchase it, but it has since disappeared from the shelves and it is such a pity. There is nothing nicer than Sandwich spread on hot-buttered toast, or as a tangy sandwich spread to accompany ham, salami or to just eat on its' own.

Onto the recipe:

For this recipe you will need:

4 Carrots
3 Bell Peppers
1 Cucumber
1 large onion or 2 small onions
750ml White wine vinegar
500ml Mayonaisse
3 Tbsp Condense-milk

Start by peeling and grating the carrots, and grating the cucumber.
If you like smaller pieces then peel and whiz in a food processor.

Slice the peppers and onion very finely and add to the bowl

Mix together with your hands, and then cover with the vinegar.

Cover and allow to stand for 24 hours.

The next day, sieve the veggies and bottle the vinegar (I like to use it in my sauces etc)
Now add the mayonnaise and the condensed milk.

It should look nice and creamy once done, and should taste slightly tangy.

Fill into bottles and date. It makes a good 3 and 1/2 jars of Sandwich Spread and I like to keep them cooled in the fridge until I need to use them.

I would love to hear from you if you have made some for yourself. Did you like it, love it or dislike it?