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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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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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Frosted peanut butter cupcakes

Frosted peanut butter cupcakes
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Servings
16 Cupcakes
Servings
16 Cupcakes
Frosted peanut butter cupcakes
Print Recipe
Servings
16 Cupcakes
Servings
16 Cupcakes
Ingredients
Frosting
Servings: Cupcakes
Instructions
  1. Preheat the oven to 180℃. Line 2 x 12 hole muffin tins with 16 paper cases.
  2. Place the butter, sugar and peanut butter in a bowl and beat together for 1-2 minutes, or until well mixed. Gradually beat in the eggs, then add the vanilla extract.
  3. Sift in the flour and baking powder, then fold them into the mixture, alternating with the milk. Spoon the mixture into the paper cases.
  4. Bake in the preheated oven for 25 minutes, or until well risen and golden brown. Transfer to a wire rack to coll completely.
  5. To make the frosting, place the cream cheese and butter in a large bowl and beat together until smooth. Sift the icing sugar into the mixture, beat together until well mixed, then spread the frosting on top of each cupcake.
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Waffles

Waffles
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Waffles
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Ingredients
Servings:
Instructions
  1. Mix dry ingredients and add the sugar Add milk slowly while stirring
  2. Separate the eggs (yolks from the egg white) Beat the egg yolks then add it to the mixture Add the melted butter to the mixture
  3. Beat the egg whites until it is stiff and fold it into the mixture Bake in a waffle pan till ready Serve with ice cream and honey
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Koeksisters

Koeksisters
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Koeksisters
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Ingredients
Dough
Syrup
Servings:
Instructions
Dough
  1. Sift the flour, baking powder and salt together. Rub in the butter and mix until pliable. Mix this with the egg and water (adding the water a little at a time).
  2. Work the dough well. If the dough appears to be lumpy and sticky, continue to work the dough until it will ball up.
  3. Let the dough rest at room temperature for about three hours (under an inverted mixing bowl).
Syrup
  1. Prepare the syrup a day before (it needs to be very cold). Dissolve sugar in the water. Add the spices and lemon juice to this and boil together. Leave the syrup cool in the fridge overnight.
Koeksister Preparation
  1. Roll out the dough (thickness 5mm). Cut the dough into strips of 6cm long, 2cm wide. Cut each of these strips into three strips (not all the way through, leave the strips connected at the top). Plat each strip, pinch together at the end of the strip.
  2. Deep fry until golden brown. Remove and drain quickly – dip the hot koeksisters in the cold syrup (that was stored in the fridge up to now).
  3. The secret is to keep the syrup cold and the koeksisters hot, this way it will draw just the right amount of syrup.
  4. You can keep the syrup cold by keeping the syrup bowl in another container filled with iced water.
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Sweet Corn Fritters

Potato Fritters
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Servings
4 - 6 Serves
Servings
4 - 6 Serves
Potato Fritters
Print Recipe
Servings
4 - 6 Serves
Servings
4 - 6 Serves
Ingredients
Servings: Serves
Instructions
  1. Sift the flour and cornflour into a mixing bowl. Add the baking powder, salt and pepper.
  2. Lightly beat the eggs and milk together. Using a wire whisk or fork, and the milk mixture, a little at a time, until a smooth batter is formed.
  3. Fold in the spring onions, green pepper, herbs, potatoes and chilli.
  4. Heat the oil in a large frying pan and drop spoonfuls of the batter into a pan. Flatten lightly with the back of the spoon.
  5. Cook for 2 - 3 minutes on each side until golden. Drain on kitchen paper
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Chocolate Chip Cookies

Chocolate Chip Cookies
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Servings
30 cookies
Servings
30 cookies
Chocolate Chip Cookies
Print Recipe
Servings
30 cookies
Servings
30 cookies
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 180°C and line 2 to 3 baking trays with baking paper, or grease them well.
  2. Place the butter and sugar into a mixing bowl and beat, using an electric mixer or wooden spoon, until light and fluffy. Beat the egg. Add the flour, baking powder, coconut, chocolate chips and nuts to the butter mixture. Stir, using a wooden spoon, until the mixture forms a soft dough.
  3. Drop tablespoons of the mixture onto the lined baking sheets and bake in the preheated oven for 12 to 15 minutes or until the cookies are golden. Transfer to a wire rack to cool.
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Classic Butter Scones

Classic Butter Scones
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Servings
6-8 Scones
Servings
6-8 Scones
Classic Butter Scones
Print Recipe
Servings
6-8 Scones
Servings
6-8 Scones
Ingredients
Servings: Scones
Instructions
  1. Preheat oven to 200°C Lightly dust a baking tray with flour Sift flour, baking powder, salt and castor sugar together Rub butter into flour mixture until it resembles breadcrubs
  2. Mix egg and milk together Add egg mixture to dry ingredients and, using a butter knife, mix gently until mixture just comes together and forms a soft dough Turn out onto a lightly floured surface and pat into 3cm thick square Cut out scones using a round cutter. Re-form excess dough and cut out more scones Place on prepared baking tray
  3. Bake for 15 - 18 minutes, until golden brown and scones make a hollow sound when tapped Cool on a wire rack
Recipe Notes

Serve scones with jam and dollops of whipped cream

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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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Blinis

Blinis
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Servings
25 Blinis
Servings
25 Blinis
Blinis
Print Recipe
Servings
25 Blinis
Servings
25 Blinis
Instructions
  1. Place the buck wheat flour, cake flour and baking powder into a bowl.
  2. Gradually whisk in egg and buttermilk, until the mixture is smooth. Stir in the melted butter, chives and seasoning
  3. Cook the blinis in batches, by dropping tablespoons of batter into a heated non-stick frying pan. Cook on one side until bubbles form on the surface, turn over using a spatula and cook on the other side until brown.
  4. Keep the blinis warm in a tea towel if serving warm, or place on a wire rack to cool.
Recipe Notes

To serve, spread the blinis with Cream Cheese and top with smoked salmon and dill.

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FNB Code: 255955
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