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Recipe

Delicious recipes that have been tested by the Lynne’s Kitchen Team

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Egg Plant (Aubergine) Beef Cannelloni

Egg Plant (Aubergine) Beef Cannelloni
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Servings Prep Time
8 people 50 min
Cook Time
30 min
Servings Prep Time
8 people 50 min
Cook Time
30 min
Egg Plant (Aubergine) Beef Cannelloni
Print Recipe
Servings Prep Time
8 people 50 min
Cook Time
30 min
Servings Prep Time
8 people 50 min
Cook Time
30 min
Ingredients
Mince
Cannelloni
Servings: people
Instructions
  1. Steam the aubergines with the skins on for about 20 minutes, until soft. Slice them in half long-ways and pull off the skin and dice into small pieces. (need to fit into the cannelloni tubes)
  2. Fry the onion and garlic until glassy and fragrant. Add the mince and fry until cooked, breaking up with a wooden spoon. Add the tins of tomato, water, aubergine and salt and pepper. Simmer for about 20 minutes until the sauce reduces and thickens.
  3. Preheat oven to 180°C. Fill the cannelloni, holding the cannelloni tube upright on a plate and spooning in the mince and sauce. Turn the cannelloni on its side and place in a baking dish.
  4. When you have a full layer of cannelloni in the baking dish, top with 1 cup of grated cheese and then start with the next layer. Keep just enough mince to top the cannelloni with a thin layer of mince and sauce. Set aside for 20 minutes to allow the pasta to soften.
  5. Sprinkle with the grated cheese and bake for 30 - 35 minutes until the pasta is cooked and the cheese is golden.
  6. Garnish with the chopped parsley and basil and serve.
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Mukimo

Mukimo
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This recipe is a traditional African food for the tribe Kikuyu of Kenya.
Mukimo
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This recipe is a traditional African food for the tribe Kikuyu of Kenya.
Ingredients
Servings:
Instructions
  1. Boil the green maize, peas and beans separately until they are well cooked.
  2. Peel the potaoes and boil. Mix patatoes, maize, peas and beans together and mash them until smooth. (the maize usually still remains whole and intact, which is what you want)
  3. You can serve this with beef or chicken stew.
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Chocolate Fridge Tart

Chocolate Fridge Tart
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Chocolate Fridge Tart
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Instructions
  1. Line a 23cm x 13cm loaf tin with non-stock baking paper and cut the biscuit into 4 pieces.
  2. In a double boiler, add the butter and chocolate and stir until its melted and smooth. When it’s melted, stir through the condensed milk until well combined. It will start to thicken a little and pull away from the sides.
  3. Add the biscuits to the mix and stir through to thoroughly coat. Decant the mixture into your lined loaf ton and press down to evenly spread in the tin. Place in the fridge to set and slice wen it’s firmed up.*Tip: You can substitute 100 g of the biscuits and replace with mini marshmallows, nuts, dried fruit or chopped up pieces of your favourite chocolate bar.
Recipe Notes

Recipe shared from BAKERS Eet-Sum-Mor® biscuits website

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Cauliflower Salad

Cauliflower Salad
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Cauliflower Salad
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Instructions
  1. Steam cauliflower for about 8 mins – until just tender. Allow to cool.
  2. Lightly toast almonds – pour a little oil or olive oil into a frying pan. When hot add the almonds and either stir gently with a wooden spoon or flip in the frying pan – DO NOT LET THEM BURN
  3. Sprinkle the cauliflower with lemon juice – sorry, I can’t give you a quantity for this as it depends on how much cauliflower you have.
  4. Sprinkle with veggie spice. Gently toss the cauliflower and almonds in the Greek yogurt. Chill
Recipe Notes

You may add less or more of any of the ingredients as you wish.

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Pumpkin Fritters – Pampoen Koekies

Pumpkin Fritters - Pampoen Koekies
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Pumpkin Fritters - Pampoen Koekies
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Ingredients
Servings:
Instructions
Pumpkin Fritters:
  1. Combine all of the ingredients in a mixing bowl and mix until you have a smooth batter. Heat the oil in a medium saucepan and fry spoonfuls of the batter, in batches, until golden brown and cooked through, approximately 2 – 3 minutes. Remove the fritters from the oil and allow to drain well on kitchen paper.
Salted Caramel Sauce:
  1. Combine all the ingredients in a saucepan and allow to cook over a medium heat for 10 – 15 minutes until the sauce is thick and glossy. Pour the syrup over the warm fritters and serve at once.
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Savoury Onion & Cheese Bread

Savoury Onion & Cheese Bread
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Cook Time
40 - 50 Minutes
Cook Time
40 - 50 Minutes
Savoury Onion & Cheese Bread
Print Recipe
Cook Time
40 - 50 Minutes
Cook Time
40 - 50 Minutes
Ingredients
Servings:
Instructions
  1. Mix all the dry ingredients together in a large bowl.
  2. Add the buttermilk and cheese and mix together thoroughly.
  3. Spoon the mixture into a lined and greased loaf tin. Bake in a preheated over at 180ºC for 40 – 50 minutes.
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Green bean salad with roasted red onion vinaigrette

Green bean salad with roasted red onion vinaigrette
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This salad works all year round together with grilled meat, fish or chicken. Dress the vegetables while they are still warm and they’ll take on more flavour.
Green bean salad with roasted red onion vinaigrette
Print Recipe
This salad works all year round together with grilled meat, fish or chicken. Dress the vegetables while they are still warm and they’ll take on more flavour.
Ingredients
Vinaigrette
Servings:
Instructions
  1. Preheat oven to 220ºC. Place the onions in a roasting try with a little olive oil drizzled over them, the thyme, garlic and a little salt and roast for 25-30 minutes until the onions are completed cooked. Remove onions fry try and chop roughly. Mix onions with 150ml olive oil, sherry vinegar and a little salt and pepper to taste.
  2. Blanch the beans by plunging into boiling salted water for 1½ minutes or so. Refresh immediately in cold water and then drain on kitchen towel. Cut into bite-sized pieces. Place in bowl and stir dressing over. Sprinkle with mint and parsley.
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Chili Soup

Chili Soup
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Servings
6 - 8 servings
Servings
6 - 8 servings
Chili Soup
Print Recipe
Servings
6 - 8 servings
Servings
6 - 8 servings
Ingredients
Servings: servings
Instructions
  1. Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned.
  2. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
  3. After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor.
  4. Add the beans and simmer for 10 minutes.
Recipe Notes

Sprinkle some Shredded Cheddar on-top before serving

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Nutty Palmiers

Nutty Palmiers
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Servings
20 pieces
Servings
20 pieces
Nutty Palmiers
Print Recipe
Servings
20 pieces
Servings
20 pieces
Ingredients
Servings: pieces
Instructions
  1. Preheat the oven to 200°C. Grease 2 large baking sheets. Roll out the pastry on a lightly floured work surface to form 20 x 30cm rectangle. Trim the edges with sharp knife.
  2. Place the nuts and sugar in a bowl and mix together. Brush the pastry with egg white and sprinkle with three quarters of the nuts and sugar. Fold the long sides of the pastry so that they reach halfway towards the centre. Fold again so that they just met in the centre and roll gently with a rolling pin to flatten very slightly. Brush with a little more egg white and sprinkle the remainder sugar and nuts over the surface. Fold in half down the centre and gently flatten again with the rolling pin.
  3. Using a sharp knife, cut the roll into about 20 thin slices and place cut side down on the baking sheets, spaced well apart. Bake in the preheated oven for 10 minutes. Remove from the oven and turn the palmiers over. Return to the oven and bake for a further 5 minutes, or until golden and crisp. Transfer to a wire rack to cool completely.
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Ratatouille

Ratatouille
Print Recipe
Servings Prep Time
6 serves 25 minutes
Cook Time
30 minutes
Servings Prep Time
6 serves 25 minutes
Cook Time
30 minutes
Ratatouille
Print Recipe
Servings Prep Time
6 serves 25 minutes
Cook Time
30 minutes
Servings Prep Time
6 serves 25 minutes
Cook Time
30 minutes
Ingredients
Servings: serves
Instructions
  1. Skin the tomatoes, chop the flesh roughly.
  2. Heat half the oil in a saucepan, add the tomatoes, sugar, herbs and a little seasoning and fry gently, stirring frequently, for about 10 minutes or until the tomatoes are soft. Raise the temperature and cook quickly for about 5 minutes until the mixture has thickened.
  3. In a separate, large saucepan or frying pan, fry the onions in the remaining oil for about 5 minutes or until softened. Add the peppers and brinjals and fry gently, stirring for 5 minutes. Stir in the baby marrows and garlic and fry for a further 5 minutes.
  4. Combine the two mixtures, using whichever pan is the larger. Cook gently for about 15 minutes or until the vegetables are tender but retain a little texture. Check the seasoning and serve.
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