Ingredients:

1 sliced of avocado
1/4 cup of salad oil
-lettuce (green cuisine)
-tomatoes cut into wedges
-quartered hard boiled eggs
2 finely chopped medium onions
1/2 pound saltfish (salted cod)
2 sweet peppers green and red a
-dash of hot sauce or a small
-piece of hot pepper

Directions:

First wash the saltfish and soak overnight.
Pour off the excess water and cut the fish
into strips. Allow the fish to rest for as
long as you can, then wash and squeeze in
the water.

Note: In order to move the salt repeat the
washing as necessary. Squeeze to dry use 2
forks to shred the fish. For about 2 hours
prepare before use.

Now add the chopped onions, the hot pepper,
the sweet peppers, the salad oil along with
the lemon juice. Now toss the oil blending
until absorbed. Note: Do not place into the
refrigerator.

Next pile into the centre of the dish then
use the tomato wedges to alternate with the
quartered or sliced hard boiled eggs. Next
add the avocado slices and the lettuce for
garnish.

Ingredients:

-trifle sponges
-plain chocolate
3 tablespoons of brandy
3 tablespoons of marsala
4 level tablespoons icing sugar
6 ounces of strong black coffee
250 gm of mascarpone cream cheese
2 packets of lady fingers or
10 ounces lightly whipped
-double cream

Instructions For Preparation:

In a dish lay half of the trifle sponges
or lady fingers. Next add the brandy and
marsala to the coffee and use 1/2 of the
mixture to pour on top of the cake.

Next mix in the mascarpone, cream along
with the icing then spread 1/2 over the
cakes.

Now pour the remaining coffee mixture on
the second layer of the cakes. and cover
with the cream mixture.

Finally, to decorate, add a dust of cocoa
or sprinkle the grated chocolate over the
top of cake. The cake will freeze nicely.