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Sundried Tomato And Bacon Quiche

Sundried Tomato And Bacon Quiche
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Sundried Tomato And Bacon Quiche
Print Recipe
Ingredients
Crust
Filling
Servings:
Instructions
  1. Crust: Mix the ingredients in a food processor. Press the dough into a quiche pan.
  2. Filling: Heat the butter and sauté the garlic and onion. Add the bacon and tomatoes and fry for 1 minute. Place into crust. Beat the milk, eggs, herbs, sugar and flavouring and pour over mixture. Bake for ±40 minutes at 160.
Recipe Notes

DOUBLE THIS RECIPE FOR LARGE QUICHE PAN

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Strawberry Smoothie

Strawberry Smoothie
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Servings
1 smoothie
Servings
1 smoothie
Strawberry Smoothie
Print Recipe
Servings
1 smoothie
Servings
1 smoothie
Ingredients
Servings: smoothie
Instructions
  1. In a blender, whiz all the ingredients together. Pop in some fresh berries for extra flavour and serve immediately.
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Bran Muffins

Bran Muffins
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Servings
24 muffins
Servings
24 muffins
Bran Muffins
Print Recipe
Servings
24 muffins
Servings
24 muffins
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 180°C.
  2. Sift flour, sugar, bicarbonate of soda and salt into a bowl. Add all bran and raisins.
  3. In a bowl beat together eggs, oil, vanilla essence and buttermilk, then mix it into the dry ingredients.
  4. Lightly grease muffin pan and spoon in the mixture (2/3 full). Bake in the preheated oven for 20 minutes.
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Prawn Toast

Prawn Toast
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Servings
15 Serves
Servings
15 Serves
Prawn Toast
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Servings
15 Serves
Servings
15 Serves
Ingredients
Servings: Serves
Instructions
  1. Cut the crusts off the bread and slice each piece into three rectangles.
  2. Place the prawns, spring onion, garlic, ginger, salt and pepper in a food processor and blend for 2 minutes, or until the mixture is a fine past.
  3. Spread 1 tablespoon of paste onto each slice of bread.
  4. Pour about 1 cup of oil into a frying pan (1cm up th sides) and place over a medium heat.
  5. Once the oil is hot enough (test with an off cut of bread - it should sizzle immediately), fry a few toasts at a time, flipping them over after 30 seconds. Make sure the prawn paste has turned pink and the bread is golden and crisp. Drain on a paper towel and serve hot.
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Scrambled Egg Puff

Scrambled Egg Puff
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Servings
1 Serve
Servings
1 Serve
Scrambled Egg Puff
Print Recipe
Servings
1 Serve
Servings
1 Serve
Ingredients
Servings: Serve
Instructions
  1. Turn the oven onto 180ºC Spray a muffin tray with Spray ‘n Cook or grease with a little margarine/butter Line 2 muffin holes with uncooked bacon – streaky works best, but you can use any bacon – you must just cut it into strips
  2. If you have a cocktail tomato you can pop that into the bottom of the tin. Break two eggs into a bowl, add 10ml of milk, a pinch of salt and a dash of pepper and whisk with a fork Fill each hole just to the top with the egg mixture
  3. Bake for ±15 minutes until the egg has cooked. With a sharp knife gently work you way around each puff to loosen and remove from the tray. Arrange on a plate with décor of your choice
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Date & Oats Bars

Date & Oats Bars
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Servings
20 Bars
Servings
20 Bars
Date & Oats Bars
Print Recipe
Servings
20 Bars
Servings
20 Bars
Ingredients
Servings: Bars
Instructions
  1. Start by pre-heating the oven to 200C Then combine the chia seeds and water in a mug. Let this mix sit for about ten minutes until a gel forms. While the chia gel forms, pit the dates and place them in a saucepan with the coconut oil. Allow the dates and coconut oil to melt for about five minutes – until the dates are nice and soft.
  2. Place the dates and coconut oil into a blender with the water and blend until a smooth paste forms. Add the oats, sunflower seeds, raisins and cinnamon to a mixing bowl and stir in the date mix. Once the chia gel has formed stir this into the mix too.
  3. Line a baking tray (about 6×9 inches) with baking paper, or grease it with coconut oil. Pour the granola bar mix into it the baking tray and spread it evenly across. Place the tray in the oven for about 35 minutes, until the top turns golden.
  4. Take the tray out of the oven and leave it to cool for about 15 minutes, before cutting it into bars – this is important for getting them to set! Store the bars in an airtight container at room temperature.
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Sweet Corn Fritters

Sweet Corn Fritters
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Servings
4 - 6 People
Servings
4 - 6 People
Sweet Corn Fritters
Print Recipe
Servings
4 - 6 People
Servings
4 - 6 People
Ingredients
Servings: People
Instructions
  1. Sift the flour and cornflour into a mixing bowl. Add the baking powder, salt and pepper. Lightly beat the eggs and milk together.
  2. Using a wire whisk or fork, add the milk mixture to the flour mixture, a little at a tiem, until a smooth batter is formed. Fold in the spring onions, herbs, corn and chilli (optional)
  3. Heat the oil in a large frying pan and drop spoonfuls of the batter into the pan. Flatten lightly with the back of the spoon. Cook for 2 to 3 minutes on each side until golden. Drain on kitchen paper.
Recipe Notes

Serve warm with cherry tomatoes, crispy bacon, and a drizzle of balsamic glaze or maple syrup

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Bank Details

FNB Randpark Ridge
FNB Code: 255955
Acc: 62555342890
Cheque Acc: Lynne’s Kitchen

Email proof of payment to orders@lynneskitchen.co.za

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