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Egg Plant (Aubergine) Beef Cannelloni

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
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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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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Pork Mince & Chickpea Pie

Pork Mince & Chickpea Pie
Print Recipe
Pork Mince & Chickpea Pie
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat olive oil. Fry onion, carrot, celery and garlic until soft.
  2. Add mince and brown. Add remaining ingredients and allow to simmer for 20 minutes.
  3. Mixture must have sauce. Spoon into serving dishes.
  4. Brush 4 sheets of phyllo pastry with melted butter and lay over pie. Sprinkle with sesame seeds. Bake at 220ºC for ±30 minutes.
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Artichoke and Spinach Bake

Artichoke and Spinach Bake
Print Recipe
Servings
4 Serves
Servings
4 Serves
Artichoke and Spinach Bake
Print Recipe
Servings
4 Serves
Servings
4 Serves
Ingredients
Servings: Serves
Instructions
  1. Put 3 liters water in a large pan and add the lemon juice. Wash, prepare and cut the artichokes in half as in Step 1 above and add to the pan. Bring the water to the boil, cover and cook over medium heat for 15 - 20 minutes, until tender. Drain, leave to cool and slice. Meanwhile, wash and dry the spinach, and cut into 1cm-wide strips. Dice the ham and cheese.
  2. Butter an ovenproof dish. In a frying pan, heat half the butter and fry the artichokes until browned. Remove from the pan and layer in the dish. Season with a little salt and sprinkle over half the diced ham and cheese. In the butter left in the pan, cook the spinach with a little salt until it wilts. Arrange in a layer in the dish and top with the rest of the ham and cheese.
  3. Preheat the oven to 220°C. Heat the remaining butter in a pan, add the flour and cook briefly, stirring, until brown. Stir in the milk and bring to boil over high heat. Cook for 5 - 8 minutes, stirring, until the sauce thickens. Remove from the heat, season with salt and pepper. Whisk the egg and stir into the sauce. Pour over the dish, and top with grated cheese. Bake in the centre of the oven for 20 - 30 minutes, until browned. Serve at once.
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Blue cheese gnocchi

Blue cheese gnocchi
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Blue cheese gnocchi
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat the clarified butter in a frying pan and fry off the peppers.
  2. Add the gnocchi and fry off until you see some colour on the gnocchi and then add th sun-dried tomato and walnuts.
  3. Plate the hot gnocchi in a round bowl and top with crumbled Gorgonzola cheese then finish with chopped basie.
Recipe Notes

You can add any type of protein if you wish, like bacon & chicken ext

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Ginger Beef & Vegetables Stir Fry

Ginger Beef & Vegetables Stir Fry
Print Recipe
Servings
4 - 6 People
Servings
4 - 6 People
Ginger Beef & Vegetables Stir Fry
Print Recipe
Servings
4 - 6 People
Servings
4 - 6 People
Ingredients
Servings: People
Instructions
  1. Melt the margarine with the oil in a wok or frying pan Add the steak strips and fry over moderate heat for about 1 minute until browned on all sides. Take care not to overcook the meat.
  2. Remove the steak from the pan with a slotted spoon and set aside. Reduce the heat slightly, then add the vegetables and water and stir well. Cover with lid or foil and cook for about 10 minutes or until vegetables are just tender.
  3. Mix the remaining ingredients. When the vegetables are tender, increase the heat to moderate and add the cornflour mixture to the pan. Simmer until it has thickened. Return the reserved steak to the pan and mix through.
Recipe Notes

Serve with noodles or your choice, mash or rice.

Variations: Pork or chicken strips may be used.

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Oven-Roasted Chicken Satay

Oven-Roasted Chicken Satay
Print Recipe
Servings
6 People
Servings
6 People
Oven-Roasted Chicken Satay
Print Recipe
Servings
6 People
Servings
6 People
Instructions
To make the marinade
  1. Combine the peanut butter, curry paste, lemon juice, soy sauce, sesame oil, honey, ginger and coconut milk and mix until smooth.
To cook the chicken:
  1. Turn over to 180ºC Place the chicken in a non-metallic container and pour the marinade over. Cover with cling wrap and set aside to marinade for 15 minutes. You can also marinade over night.
  2. Transfer the chicken onto a greased baking sheet and season lightly with salt and pepper. Keep the remaining marinade aside for later.
  3. Roast the chicken uncovered for 30 minutes. Turn the chicken and pour the reserved marinade over.
  4. Turn the oven up to 200º C and roast for a further 30 minutes.
  5. Scatter with roasted nuts, diced spring onions and basil.
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Chicken Provençal

Chicken Provençal
Print Recipe
Servings
6 people
Servings
6 people
Chicken Provençal
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Season chicken with salt and pepper.
  2. Coat with flour and shake off excess.
  3. Heat olive oil in a pan, swirl it around the pan and then add chicken pieces and brown. Remove from heat.
  4. Place lemon, garlic and onions around the chicken. Lay the herbs on top and pour the vermouth over.
  5. Place into over (180ºC) for 25 – 30 minutes. Spoon juices over chicken and let it cook for a further 25 – 30 minutes, or until cooked. Garnish with thyme.
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Mutton Curry

Mutton Curry
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Servings
6 people
Servings
6 people
Mutton Curry
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Cube the meat.
  2. Blend the spices. Pound the garlic and ginger together and mix with the spices.
  3. Heat the oil in a saucepan and sauté the onions. Add the spices and cook gently for a few minutes.
  4. Add the mutton and brown together with the spices.
  5. Add the potatoes, tomato and apple and simmer for 5 minutes.
  6. Add the cinnamon stick and water, cover and leave to cook for 2 hours.
  7. Add the coriander leaves when the curry is cooked.
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Tuscan Tomato Bean Bake

Tuscan Tomato Bean Bake
Print Recipe
Servings
6 people
Servings
6 people
Tuscan Tomato Bean Bake
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Place soaked beans in a pot and cover with cold water. Bring to the boil and cook until tender, about 20 minutes, then drain.
  2. Heat oil and sauté onion. Add garlic and fry. Add tomato paste and stir together.
  3. Stir in tomatoes, par-cooked beans, Worcestershire sauce, sugar and seasoning.
  4. Simmer for 5-7 minutes.
  5. Serve with toasted bread or as a side to a roast. You may swop the beans for any others of your choice.
Recipe Notes

Options: Chorizo or any other sausage may be added to this to make it a meal in one.

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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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