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Chili Soup

Chili Soup
Print Recipe
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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Leek and Potato Soup

Leek and Potato Soup
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
1 hour
Servings Prep Time
4 people 5 minutes
Cook Time
1 hour
Leek and Potato Soup
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
1 hour
Servings Prep Time
4 people 5 minutes
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. Wash the leaks, remove roots and discoloured leaves. Cut into 2.5cm pieces. Wash and peel the potatoes and slice thinly. Slice the onion.
  2. Melt the butter in a saucepan. Add the leaks and onion and fry gently for 10 minutes, or until soft but not coloured.
  3. Add the salt, pepper and potatoes. Dissolve the stock cubes in the boiling water. Add the the vegetables. Cober the pan and bring to boiling point.
  4. Reduce the heat and simmer for 40 minutes. or until jthe vegrables are tender. Press the soup through a sieve, using a wooden spoon, or purée in a blender. Reheat for 5 minutes. Stir in the cream and serve sprinkled with chopped chives.
Recipe Notes

Serve with wholewheat bread.

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Carrot and Pumpkin Soup

Carrot and Pumpkin Soup
Print Recipe
Servings
6 - 8 Serves
Servings
6 - 8 Serves
Carrot and Pumpkin Soup
Print Recipe
Servings
6 - 8 Serves
Servings
6 - 8 Serves
Ingredients
Servings: Serves
Instructions
  1. In a large pot, heat the oil and cook onion for 2 - 3 minutes.
  2. Add the carrots, pumpkin, potatoes, ginger, cinnamon and cook over a low heat, stirring for about 5 minutes.
  3. Add stock, evaporated milk, sugar and seasoning and simmer half covered until vegetables are soft.
  4. Cool a little, then puree until smooth.
  5. reheat gently and serve with suggested garnishes.
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Pea & Pork Soup

Pea & Pork Soup
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Pea & Pork Soup
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat the vegetable stock in a suitable sized pot. Place the kassler steaks and thyme into the water and simmer for 30 – 40 minutes (don’t boil or meat will become tough). If you are using sausage you can skip this step. Remove meat, cool slightly and shred.
  2. Discard fresh thyme if used. Place peas into stock and bring to the boil. Blitz with a stick blender (a must have).
  3. Add shredded meat. If you are using sausage, cut into bite sized portions and add to soup. Allow to heat through. Season with pepper. If you do require more salt add it now. Serve with a drizzle of cream.
Recipe Notes

Kassler steaks are cured and are therefore quite salty.  Dishes using them don’t normally require more salt.   To remove salt from the steaks you can place them into water (removed from packaging), for about ½ an hour to extract some of the salt.

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Beetroot & Cumin Soup

Beetroot & Cumin Soup
Print Recipe
Servings
6 - 8 People
Servings
6 - 8 People
Beetroot & Cumin Soup
Print Recipe
Servings
6 - 8 People
Servings
6 - 8 People
Ingredients
Servings: People
Instructions
  1. Boil the beetroot in the water until very tender, about 3 hours. Top up the water if it boils away too rapidly.
  2. Once the beetroot is cooked, drain off the water and reserve for later use. Peel the beetroot, and discard the skins.
  3. Place the butter and onion into a large saucepan and cook until just turning colour. Add the sliced sweet potato and cook over gentle heat for a further 5 minutes.
  4. Add the milk, cumin and chicken stock. Simmer over a gentle heat, until the sweet potatoes are very tender. Set aside to cool.
  5. Place the beetroot and cooking liquid into a food processor. Process until smooth. Add the cooled sweet potato and process for a further 2 minutes.
  6. Add the lemon juice and pepper. Taste for seasoning, adding salt if necessary.
  7. Serve well chilled, with a swirl of sour cream.
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Mulligatawny Soup

Mulligatawny Soup
Print Recipe
Anglo-Indian Spicy Soup
Servings Prep Time
4 People 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
40 minutes
Mulligatawny Soup
Print Recipe
Anglo-Indian Spicy Soup
Servings Prep Time
4 People 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
40 minutes
Ingredients
Servings: People
Instructions
  1. Heat olive oil over a medium heat, add onions and potatoes and cook until onion is soft and translucent
  2. Add the ginger, curry powder, garlic and cayenne pepper and fry for a further minute.
  3. Add chicken stock and coconut milk, stir, cover and leave to simmer for 20 minutes.
  4. Add tomatoes and shredded chicken, reduce heat and simmer for a further 15 minutes.
  5. Just before serving stir the spinach and coriander, season and serve.
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Oxtail Soup

Oxtail Soup
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Oxtail Soup
Print Recipe
Ingredients
Servings:
Instructions
  1. Pat the oxtail dry with paper towels and remove as much visible fat as possible.
  2. Place the oxtail in a stockpot and cover with plenty of cold water. Cover with a lid and bring to the boil – turn the heat off and allow oxtail to stand for 20 minutes. Strain, discarding the water.
  3. Place the oxtail on a clean plate and pat dry with paper towels.
  4. Melt the oil in the stockpot and brown the oxtail on all sides. Remove and set aside.
  5. Add the carrots, onion and celery and cook, stirring constantly, until lightly browned. Return the oxtail to the pot, along with the bouquet garni and bacon.
  6. Add the stock – cover the oxtail completely. Bring to the boil slowly, skimming any excess fat from the surface. Cover with a lid and simmer over very low heat for 4 hours, checking that the oxtail is always covered with water.
  7. When cooked, remove the oxtail to a chopping board.
  8. Strain the stock in a large heatproof bowl and refrigerate overnight. Discard the contents of the strainer.
  9. Remove the meat from the bones and shred. Refrigerate the meat overnight.
  10. Remove the solidified fat from the surface of the soup and return the soup to the stockpot with the oxtail meat, extra carrot, onion and celery. Bring to the boil over medium heat and cook for 20 minutes.
  11. Just before serving add the lemon juice, parsley and season with salt and pepper.
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Celery Soup

Celery Soup
Print Recipe
Servings
6
Servings
6
Celery Soup
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Melt the butter or oil in a saucepan. Add the vegetables and let them sweat for 4-5 minutes.
  2. Add the stock and spices and cover. Cook until the vegetables are soft.
  3. Liquidise the vegetables to the consistency you like. Add the milk to thin the mixture – you may add more or less as you prefer.
  4. Adjust seasoning as desired.
Recipe Notes

This is my ‘cleansing’ soup whenever I’m feeling a little sluggish or out of sorts ~ Lynne

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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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