Sonja's Flavour Co

Easy DELICIOUS WEEKEND salad

RECIPE:
2 tins chickpeas drained, fried in oil with 20ml veggie spice
2 brinjals roasted, the how to - in my previous post
2 each sweet red & yellow peppers, pits removed & cut in quarters, drizzled with olive oil & veggie spice & roast @ 180C for 40min
250g small tomatoes halved
1x 250g packet of croutons
125ml balsamic & olive oil dressing
2 Handsful of fresh basil & parsley chopped, if you don’t have fresh herbs use lettuce
METHOD:
1. Cut the brinjals & sweet peppers smaller
2. Mix the tomatoes, brinjals & sweet peppers with the dressing & herbs or lettuce
3. Scatter onto a plate & spread the croutons & chickpeas onto salad
4. Serve with braaivleis, roasted chicken or fish

Roasted Brinjals - easy, delicious & healthy😊

RECIPE:
Ingredients
5 medium brinjals, top & bottom removed & cut longwise
80-100ml olive oil
30-40ml good Veggie Spice (I prefer )
METHOD
1. Mix brinjals, olive oil & veggie spice, dish into oven
tray
2. Roast in oven @ 180C for 25-30 minutes
3. Take out & turn brinjals around and return to oven
for 15-20 minutes, must be golden brown
4. Take out, leave to cool & serve on greens as a
salad or put in a bottle & pour a vinaigrette over to
use as a antipasti with cheeses, cold meats & a
good bread

My Buttermilk Rusks, EASY & thé best, keep getting requests for this recipe…

RECIPE
Ingredients
10 cups stoneground cakeflour (I use )
2 cups-2,5 cups sugar
750g butter (use Gordon Blue margerine if you don’t want to use butter)
5ml cream of tartar
15ml baking powder
7ml salt
2 eggs
500ml buttermilk or Amasi
7,5ml Bicarbonate of soda
Method
1. Put the flour, sugar, cream of tartar, baking powder
& salt in a mixing bowl mix well with a whisk or put
into food processor, if you have one
2. Melt butter & add eggs, buttermilk & bicarbonate
of soda, mix well
3. Add to the flour, mix & knead with your hands or
use a food processor
4. Roll balls the size of golf balls & pack in sprayed
bread tins
5. Bake @ 180C for 45min. Take out, cool on a cooling
rack, before breaking into pieces
6. Pack rusks onto oven trays & dry 6 hours or
overnight @ 100C

Peppermint Crisp Cake - easy & delicious. And why not make it for one of your festive meals as a dessert!

RECIPE
Ingredients:
2 tubs Orley Whip
1 can caramel treat
2x 100g Peppermint crisp slab, grated
2x packets Tennis biscuits
Method:
1. Beat your Orley Whip until stiff
2. Beat the tin of caramel seperately, I do this to
prevent lumps & if you beat Orley Whip & cream
too long it becomes runny
3. Mix Orley Whip & caramel with a knife or whisk,
important not to mix too much to prevent a runny
mixture
4. Mix 1/2 cup of grated peppermint crisp chocolate
into caramel-mixture
5. Take a round cake tin (23cm in diameter) pack
tennis biscuits on the bottom, pour 1/4 of caramel-
mixture onto tennis biscuits. Sprinkle some of
Peppermint crisp chocolate onto caramel mixture
6. Pack a layer of tennis biscuits, repeat layers & end
with caramel mixture sprinkled with last
peppermint crisp chocolate
7. Cover cake with gladwrap & leave in fridge for at
least 5-6 hours
8. Take it out of cake tin, but don’t remove bottom,
put it with bottom of cake tin onto serving dish
9. Enjoy as a dessert or with coffee

Lemony Tiramisu (or whatever you want to call it😊)
This recipe are 2 seperate recipes I linked. The lemon brownies, used in stead of boudior biscuits, are on its own amazing with cream or lemon icing. The filling for tiramisu is also amazing on its own.
Here is my new sweet summer favorite:

RECIPE 12-14 servings Oven - 180C

INGREDIENTS
Lemon brownies
375 ml Sugar
45 ml freshly grated lemon zest
170g butter
100g white chocolate chopped
3 eggs
45 ml fresh lemon juice
562 ml cake flour

Tiramisu filling
250g full cream cream cheese
250 ml castor sugar
100 ml fresh lemon juice

METHOD
Brownies:
1. Mix the lemon zest & sugar
2. Melt butter & chocolate together at low setting in
microwave, just stir every 30sec
3. Mix the melted butter-choc mixture with lemon
sugar
4. Add the eggs & lemon juice & mix
5. Sift the flour to the egg-choc mixture
6. Pour into a sprayed oven pan & bake for 25-30 min
Tiramisu filling:
1. Beat the cream cheese, castor sugar & lemon juice
until it is mixed well - I prefer to put it into a food
processor as the cream cheese are very thick
Putting Lemon Tiramisu together:
1. Cut the cooled down brownies in squares
2. Use a big glass bowl or individual glasses & put
lemon brownie blocks on the bottom of glass
bowls
3. Dish half of mixture onto brownie, if you are using
individual glasses, measure about 60-80ml on
brownies
4. For small portions one layer of brownies are
enough
5. For a big bowl, pack another layer of brownies
onto the tiramisu layer
6. If your brownies are very thick, half them,
otherwise your brownie layer will be too thick
7. Refrigerate the dessert for 3-4 hours before
serving
8.Put seasonal berries onto lemon tiramisu & serve

An easy Spring Salad with whatever you have in your cupboard - this is what I used:

RECIPE - I fed 20+ people on this one, but👇🏻is for 8

INGREDIENTS
1 cup chopped green cabbage
1 cup chopped red cabbage (use 2 cups green if you
don’t have red cabbage)
3 medium carrots grated
1 red sweet pepper, pits removed & cut julienne (long
strips)
1 yellow sweet pepper, pits removed & cut julliene
1 medium cucumber, cut spaghetti style (if you don’t
have spaghetti veggie peeler use vegetable peeler,
peel long pieces & cut them in strips)
1 + 1/2 cup rosa tomatoes halved
1 cup mangetout, halved - optional
1 tin (410g) pitted mealies
1/2 cup sprouts (optional)
1/2 cup marinated red onions (check my posts for
recipe)
100ml olive oil
DRESSING (👇🏻mix all together in food processor)
250g cream cheese
100ml mayo
125ml any vinaigrette
15ml good veggie spice

METHOD
1. Mix cabbage, carrots & peppers with olive oil
2. Spread onto serving plate
3. Drizzle with 1/4 of dressing - dressing has a thick
consistency, drop teaspoons full all over cabbage
3. Scatter tomatoes, cucumber, mangetout, mealies
& red onion onto cabbage
4. End off with dressing, left over cucumber ribbons
& sprouts
5. For light lunch add chicken- or beef fillet to salad &
a good sourdough bread or serve as a side salad
to a dinner meal