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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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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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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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Bran Muffins

Bran Muffins
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Servings
24 muffins
Servings
24 muffins
Bran Muffins
Print Recipe
Servings
24 muffins
Servings
24 muffins
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 180°C.
  2. Sift flour, sugar, bicarbonate of soda and salt into a bowl. Add all bran and raisins.
  3. In a bowl beat together eggs, oil, vanilla essence and buttermilk, then mix it into the dry ingredients.
  4. Lightly grease muffin pan and spoon in the mixture (2/3 full). Bake in the preheated oven for 20 minutes.
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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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Crunchies

Crunchies
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Crunchies
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Ingredients
Servings:
Instructions
  1. Sieve the flour into a large bowl and add the oats and coconut
  2. Heat the butter, sugar and syrup until dissolved and then add the bicarb and allow it to fizz. Pour into the flour mixture and mix well.
  3. Press the mixture evenly into a greased roasting pan. Press the edges down with a fork. Bake for 12 – 15 minutes at 160 degrees.
  4. Allow the crunchies to cool for 3 minutes and then cut into squares. Leave the crunchies for another 10 minutes and then remove from the pan and place on a wire rack to cool.
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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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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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Beef and Beer Potjie

This is one of our favourite traditional South African Potjiekos recipes

Beef and Beer Potjie
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Servings
8
Servings
8
Beef and Beer Potjie
Print Recipe
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Mix cornflour, flour and cayenne pepper and coat meat.
  2. Heat butter and oil in base of potjie pot and sauté onions and brown sugar.
  3. Add bacon and garlic and sauté for a further 3 minutes.
  4. Add beef and brown evenly on all sides.
  5. Layer chopped or tinned tomatoes on top of beef, then potatoes and then carrots.
  6. Add mixed herbs, bay leaf, salt, pepper and vinegar to beef stock and pour over vegetables.
  7. Then pour beer over.
  8. Put lid onto pot and leave unopened for 1 hour.
  9. Remove lid and check fluid level. Add more stock or beer if necessary.
  10. Close and cook for a further 30 minutes to one hour – or until vegetables are soft.
  11. Do not stir the pot continuously as the vegetables will turn to mush.
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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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