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Mukimo

Mukimo
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This recipe is a traditional African food for the tribe Kikuyu of Kenya.
Mukimo
Print Recipe
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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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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Corn and Tomato Salad

Corn and Tomato Salad
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Corn and Tomato Salad
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Ingredients
Servings:
Instructions
  1. Cut corn off cobs and boil until tender - ±4 mins Slice red onion very thinly.
  2. Place mielies, onion tomato and cheese into a bowl. Whisk the dressing ingredients until emulsified and bowl over salad. Toss gently.
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Homemade Flour Tortillas

Homemade Flour Tortillas
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Prep Time
15 min
Prep Time
15 min
Homemade Flour Tortillas
Print Recipe
Prep Time
15 min
Prep Time
15 min
Ingredients
Servings:
Instructions
  1. Whisk the flour, salt and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and kneed a few minutes until smooth and elastic.
  2. Divide the dough into 24 equal pieces and roll each piece into a ball. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla.
  3. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side.
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Sundried Tomato And Bacon Quiche

Sundried Tomato And Bacon Quiche
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Sundried Tomato And Bacon Quiche
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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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Tzatziki

Tzatziki
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Servings Prep Time
4 Serves 25 min
Passive Time
10 min
Servings Prep Time
4 Serves 25 min
Passive Time
10 min
Tzatziki
Print Recipe
Servings Prep Time
4 Serves 25 min
Passive Time
10 min
Servings Prep Time
4 Serves 25 min
Passive Time
10 min
Ingredients
Servings: Serves
Instructions
  1. Wash and trim the cucumber and coarsely grate the flesh, including the skin. Stir in 1 tsp salt, then leave to stand for about 10 minutes. Pour off any liquid that has formed, then place the grated cucumber in a sieve and gently squeeze out the remaining excess water. Peel the garlic. Wash the mint and shake dry.
  2. Transfer the cucumber to a bowl and mix in the yogurt. Press the garlic into the bowl through a garlic presser, add the vinegar and olive oil, and stir well. Season with salt and refrigerate for about 10 minutes. Serve chilled, garnished with min leaves.
Recipe Notes

A light dry white wine, is good with Tzatziki

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Oriental Style Chicken Salad

Oriental Style Chicken Salad
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Oriental Style Chicken Salad
Print Recipe
Ingredients
Salad
Dressing
Servings:
Instructions
  1. Fry chicken gently to cook through and allow to cool. Cut into strips. Mix all the salad ingredients, add chicken and toss well. Sprinkle with mixed nuts. Blend the dressing ingredients and pour over or serve separately.
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Glazed Pumpkin

Glazed Pumpkin
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Servings
6 Serves
Servings
6 Serves
Glazed Pumpkin
Print Recipe
Servings
6 Serves
Servings
6 Serves
Ingredients
Servings: Serves
Instructions
  1. Turn oven on to 180°C, grease a shallow baking dish.
  2. Arrange the pumpkin pieces in the baking dish. Sprinkle pieces with salt & pepper. Cover with a lid of foil and bake for 35 minutes.
  3. Melt butter & golden syrup on the stove over low heat. Stir in the breadcrumbs.
  4. Take the foil lid off and pour the crumb mixture all over the pumpkin. Bake it (uncovered) for 20 minutes.
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Sweet Potato & Carrot Salad

Sweet Potato & Carrot Salad
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Servings
4 Serves
Servings
4 Serves
Sweet Potato & Carrot Salad
Print Recipe
Servings
4 Serves
Servings
4 Serves
Ingredients
Salad
Dressing
Garnish
Servings: Serves
Instructions
  1. Peel the sweet potato and roughly dice. Boil until soft but not mushy, cover the pan and set aside.
  2. Boil the carrots for just a few minutes, they must remain crunchy. Drain the water off and combine in a bowl.
  3. Slice the tops off the tomatoes, then scoop our and discard the seeds. Roughly chop the flesh.
  4. Line a glass bowl with the lettuce leaves. Add the chick-peas and tomatoes to the sweet potato and carrots, mix well and then spoon into the salad bowl.
  5. Garnish the salad with walnuts, sultanas and onion rings. Combine the dressing ingredients and pour over.
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Roasted Vegetable and Blue Cheese Quiche

Roasted Vegetable and Blue Cheese Quiche
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Servings
4 - 6 people
Servings
4 - 6 people
Roasted Vegetable and Blue Cheese Quiche
Print Recipe
Servings
4 - 6 people
Servings
4 - 6 people
Ingredients
Pastry
Filling
Servings: people
Instructions
  1. Preheat oven to 160°C
  2. For Pastry: Mix all ingredients to a soft pastry in a food processor. Cover and allow to rest in the refrigerator for 1- - 15 minutes. Press pastry into the base and sides of a 24cm disposable foil tart dish (picnic in mind)
  3. For Filling: Place the vegetables together in an oven roasting pan. Drizzle with the olive oil and toss to cover. Season to taste and roast in a preheated oven at 220°C until vegetables are tender. Allow the vegetables to cool and spread evenly over the base of the pastry, sprinkle the blue cheese over.
  4. Beat eggs, milk, sour cream and lemon juice together. Add pecorino cheese, mustard, salt, pepper and herbs and mix well. Pour onto base. Bake for 45 minutes or until set. Allow to cool slightly and serve garnished with fresh basil or rocket leaves.
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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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