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Chocolate Fridge Tart

Chocolate Fridge Tart
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Chocolate Fridge Tart
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Instructions
  1. Line a 23cm x 13cm loaf tin with non-stock baking paper and cut the biscuit into 4 pieces.
  2. In a double boiler, add the butter and chocolate and stir until its melted and smooth. When it’s melted, stir through the condensed milk until well combined. It will start to thicken a little and pull away from the sides.
  3. Add the biscuits to the mix and stir through to thoroughly coat. Decant the mixture into your lined loaf ton and press down to evenly spread in the tin. Place in the fridge to set and slice wen it’s firmed up.*Tip: You can substitute 100 g of the biscuits and replace with mini marshmallows, nuts, dried fruit or chopped up pieces of your favourite chocolate bar.
Recipe Notes

Recipe shared from BAKERS Eet-Sum-Mor® biscuits website

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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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Beer Bread

Beer Bread
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Beer Bread
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Ingredients
Servings:
Instructions
  1. Preheat oven to 180°C. Grease a 22cm x 11cm medium loaf pan with cooking spray. Combine the flour, sugar, cheese and beer in a bowl with a pinch of salt and mix together well.
  2. Spoon into prepared pan and level the surface with the back of a spoon. Pour melted butter over the top.
  3. Bake for 55-60 min or until golden brown and cooked when tested with a skewer. Cool in pan for 15 min before transferring to a wire rack to cool completely. Serve warm or cool.
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Artichoke and Spinach Bake

Artichoke and Spinach Bake
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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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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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Leek and Potato Soup

Leek and Potato Soup
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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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Grenadilla Pudding

Grenadilla Pudding
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Grenadilla Pudding
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Ingredients
Servings:
Instructions
  1. Beat the butter and sugar to cream; add the flour
  2. Beat egg yolks and add, then add the granadilla pulp Beat well
  3. Slowly add the milk, stirring all the time
  4. Lastly fold in the stiffly beaten egg whites
  5. Pour into buttered pie-dish Place it in another dish of hot water and bake in a moderate oven for about 30 - 45 minutes
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Blue cheese gnocchi

Blue cheese gnocchi
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Blue cheese gnocchi
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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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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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Peanut Butter Cookies

Peanut Butter Cookies
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Servings
68 biscuits
Servings
68 biscuits
Peanut Butter Cookies
Print Recipe
Servings
68 biscuits
Servings
68 biscuits
Ingredients
Servings: biscuits
Instructions
  1. Preheat the oven to 180ºC. Lightly grease 2 large baking trays.
  2. Melt the butter and add the sugar. Stir until the sugar has dissolved. Beat the egg and add to the above mixture. Add the peanut butter and mix well.
  3. Dissolve the bicarb in the milk and stir into the above mixture. Add the vanilla and stir in.
  4. In a separate bowl, mix the flour, oat bran, coconut, high-fibre bran and oats and add to the above mixture.
  5. Roll into small balls and place 5cm apart on the baking tray - DO NOT PRESS DOWN Bake for 10 minutes. Remove from the oven and leave the biscuits to cool for 10 minutes before removing them from the baking tray.
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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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