1. Skewer the bread, alternating with cheese slices, beginnging and ending with the bread.
2. Dip the skewers into the milk until moist but not soggy.  Dredge in flour.
3. Heat the butter and oil in a skillet and then fry, turning until golden.
4. Keep warm in the oven until the rest are cooked, draining on paper towel.
5. Squeeze with lemon juice and sprinkle with capers.  Serve.

½ tbsp capers, drained

Olive oil

½ red chilli, seeded, minced

2 belgian endives

Juice of half a lemon

Sea salt and cracked pepper

Put the garlic, capers, chilli and 2 tbsp of olive il in a skillet on low heat.  Cook 1 minute.  Add the endives and 150 ml water.  Cover with parchment paper and cook on low for 30 minutes.  Squeeze with lemon juice.  Season and serve.

1. Preheat the oven to 350 F.
2. Saute the mushrooms in the olive oil.  Put the mushrooms in a food processor.
3. Add the remaining ingredients and puree until smooth.
4. If the mixture is too dry, add some of the caper juice.
5. Spread the mixture in a greased loaf pan.
6. Bake for 1 1/2 hours.
7. Remove from the oven and place 5 lb of weight on the aluminum foil.  Chill.
8. Serve with the pita or with crackers.
9. Cover with greased aluminum foil.

1. Heat the grill.  Brush both sides of the fillets with olive oil and then season with salt and cracked pepper.
2. Grill the fish about 5 minutes per side or until flaky.
3. Combine the mayo, capers, dijon, scallion, and pickle.
4. Toast the bread.
5. Squeeze lemon juice onto the fish.
6. Spread the mayo mixture onto the bread and cover with some washed and dried lettuce.
7. Lay the fish on top of the lettuce.  Serve.