Spreads, dips and sandwich fillings

This may not be the most exciting of posts but it's sometimes a struggle to find good wholesome crackers, dips and spreads for snacks, lunches and to accompany drinks when friends drop around. Add to that the ongoing need of parents to send children to school with a good lunch, and you'll know that having a few recipes for these things up your sleeve is a real plus.

If you do have children going off to school, any of the crackers and dip or spreads, along with a container of salad or chopped crisp vegetables, such as carrot and celery sticks, would make a nice change in the lunch box. Add a banana and apple and you'd have the perfect lunch for an older child.

School lunches and snacks

I try to home produce as much as I can and biscuits, crackers, breads, dips, spreads and fillings are high on my list because so many of the commercial products contain preservatives and artificial additives. I prefer not eating anything like that, and want to serve wholesome food to my family and friends. Many of my recipes are based on my farmers cheese and cheese crackers. The recipes for both are here, they contain only natural ingredients and they're very easy to make. I hope they provide a good basis for some of the goodies you'll make up. And here are some other cracker recipes:

• Homemade Ritz crackers the Ritz crackers sold in Australia now are made in China.
• Multi seed savoury crackers
• Vegan herb crackers
• Lavish crackers from scratch or you can just make your own bread recipe and add one tablespoon of oil to the mix. Make it up as lavish - then cut it up.

Food additives to avoid

MSG and the new flavour enhancers

Last year, my sister Tricia gave me a lovely book called Vintage Tea Party. It holds many old favourite recipes for high tea, morning tea and light meals that are more a snack than a meal. One recipe caught my eye a while ago and I've made it a couple of times since.  It's potted salmon and you can make up a jar of it and keep it in the fridge for serving on toast triangles or crackers.

 Potted Salmon 

• Tin of salmon (skin removed), or if you're lucky enough to have fresh, cooked or smoked salmon, use that.
• 40 grams/3 oz melted butter, hold some back for sealing the top of the salmon
• Pepper

Place the ingredients in a food processor and process until a smooth paste forms.  Add the salmon to a sterilised jar and pour over the remaining melted butter. This is how the salmon was traditionally stored in the fridge, with a butter seal. Serve with crackers or as a spread for sandwiches. It is delicious served with pickled cucumbers - homemade, of course.

  Potted tuna 

This is a similar recipe from Not Quite Nigella but it can't be stored as long in the fridge. It makes a great cracker or bread spread and is excellent with drinks when friends come over.

 Triple layer dip  - another great dip for a party.

 Chicken spread  

For this spread you'll need to get into the habit of saving a cup of cooked chicken when you've made a roast chicken.  Or you can cook a chicken specially for lunches, finely dice the chicken and store it in one cup portions in the freezer.

• 1 cup farmers cheese (see my recipe above)
• 1 cup diced cooked chicken
• Small red onion or one green onion, finely chopped
• Salt and pepper
• As much chilli as you like - either fresh or powdered

Combine all the above, mix well and serve on bread or crackers.

 Beetroot dip 

• 4 beetroot, cooked, skinned and cooled
• One clove garlic, crushed or finely grated
• 1 cup farmers cheese (see my recipe above)
• 2 tablespoons mayonnaise
• Salt and pepper

Place all the above in a food processor and blitz until the cheese and beetroot is just combined. You don't want a smooth paste for this, it needs some texture. Serve as a dip with crackers.

  Yoghurt cheese - labneh/quark  

When you finish making your yoghurt, or using good commercial plain yoghurt, pour about two cups of yoghurt into a strainer lined with cheesecloth. You need to drain the whey off and as this will take a while, place the strainer in a large jug and store it in the fridge overnight. The following day you'll have a ball of fresh cheese and a jug of whey. Use the whey in your baking or fermenting. If you store it in a sealed jar, whey will keep for about six weeks in the fridge.

To make your cheese, finely chop some chilli and herbs of your choice and add it to the cheese. Add salt and pepper to taste and mix well. Store in a sealed container in the fridge. This is delicious on bread, particularly rye bread, crackers or toast.

These are all good recipes so you can steer clear of those additive-packed dips, spreads, biscuits and chips you buy at the supermarket. All these recipes are delicious and easy to make.  Do you have any recipes like this to share? Please only add those with no additives or artificial flavourings, and no soup mixes or MSG. We all need to have a good selection of these kinds of foods. I'm looking forward to seeing what you can share with us.