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Chocolate Brownies

Chocolate Brownies
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Chocolate Brownies
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Ingredients
Servings:
Instructions
  1. Preheat oven to 180ºC
  2. Melt 300gms chocolate and butter. Mix to combine and cool.
  3. Grease and line a rectangular cake tin with baking paper.
  4. Beat eggs and castor sugar together. Fold in melted chocolate. Add pinch of salt and flour. Mix to combine.
  5. Bash nuts and remaining chocolate and mix through batter.
  6. Pour into cake tin. Bake for 30 – 35 minutes. The crust must crack and the inside should be firm, but still slightly gooey. Spread with melted chocolate and allow to cool.
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Cassata

Cassata
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Servings Prep Time
2 Bread loaf baking tins 25 minutes
Servings Prep Time
2 Bread loaf baking tins 25 minutes
Cassata
Print Recipe
Servings Prep Time
2 Bread loaf baking tins 25 minutes
Servings Prep Time
2 Bread loaf baking tins 25 minutes
Ingredients
Servings: Bread loaf baking tins
Instructions
  1. Soak the glazed fruit in the sherry - the longer you soak it, the better Beat the egg whites until soft peaks form and add 75ml castor sugar, still beating until stiff peaks are formed Whisk the yolks with the rest of the castor sugar until light and creamy Mix the cream with the yolks and fold the mixture into the egg whites using a metal spoon Drain half the fruit mix and fold it with the almonds
  2. Dish a layer of ice cream into the baking tin, followed by a layer of the glazed fruit mixture, then another layer of ice cream. Repeat and finish with a layer of ice cream, then cover with clingwrap and freeze until hard.
Recipe Notes

To serve, turn the cassata over onto a server and top with the remaining glazed fruit.   Garnish with fresh mint and slice.

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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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Ginger Cheese Cake

Ginger Cheesecake
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Servings
8 Slices
Servings
8 Slices
Ginger Cheesecake
Print Recipe
Servings
8 Slices
Servings
8 Slices
Ingredients
Servings: Slices
Instructions
  1. Preheat the oven to 180 ºC.
  2. Pulse the biscuits in a food processor until finely crumbed.
  3. Add the melted butter and blend well.
  4. Transfer the mixture to a 23cm spring form tin and smooth with the back of a spoon.
  5. Melt the chocolate in a glass bowl over gently simmering water, stirring occasionally.
  6. Whisk the cream cheese and sour cream in a bowl until smooth.
  7. Add the eggs, cake flour, ginger and castor sugar.
  8. Mix well, then stir in the melted chocolate.
  9. Pour the filling over the biscuit crust and bake for 45 – 60 minutes or until the filling just starts to set.
  10. Remove from the oven and run a thin knife around the edge of the tin, then leave the cheesecake to cool in the tin.
  11. Serve with topped glazed ginger.
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HOT CROSS BUNS

Hot Cross Buns
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Easter is a time to enjoy yummy hot cross buns and chocolates.
Hot Cross Buns
Print Recipe
Easter is a time to enjoy yummy hot cross buns and chocolates.
Ingredients
Servings:
Instructions
  1. Bring milk to the boil.
  2. Remove from heat and stir in castor sugar and butter. Cool.
  3. Sift cake flour, salt and spices.
  4. Make a well in the center and add the yeast and warm milk mixture.
  5. Stir until a soft, sticky dough is formed.
  6. Transfer dough to a lightly floured surface. Add fruitcake mix and knead for 5 minutes.
  7. Divide into 12 balls, place on a greased baking tray. Cover and prove until double in size (leave in a warm place, away from droughts).
Cross
  1. 125ml self-raising flour, ½ tsp sugar and ¼ cup (60ml) water.
  2. Mix together and then pipe onto buns in a cross, or roll gently and place on top.
  3. Bake for 20 – 25 minutes at 180ºc or until golden brown.
  4. When you remove the buns from the oven, spread them with some butter or brush them with a sugar glaze to give them a shine.
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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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