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Roasted Vegetable and Blue Cheese Quiche

Roasted Vegetable and Blue Cheese Quiche
Print Recipe
Servings
4 - 6 people
Servings
4 - 6 people
Roasted Vegetable and Blue Cheese Quiche
Print Recipe
Servings
4 - 6 people
Servings
4 - 6 people
Ingredients
Pastry
Filling
Servings: people
Instructions
  1. Preheat oven to 160°C
  2. For Pastry: Mix all ingredients to a soft pastry in a food processor. Cover and allow to rest in the refrigerator for 1- - 15 minutes. Press pastry into the base and sides of a 24cm disposable foil tart dish (picnic in mind)
  3. For Filling: Place the vegetables together in an oven roasting pan. Drizzle with the olive oil and toss to cover. Season to taste and roast in a preheated oven at 220°C until vegetables are tender. Allow the vegetables to cool and spread evenly over the base of the pastry, sprinkle the blue cheese over.
  4. Beat eggs, milk, sour cream and lemon juice together. Add pecorino cheese, mustard, salt, pepper and herbs and mix well. Pour onto base. Bake for 45 minutes or until set. Allow to cool slightly and serve garnished with fresh basil or rocket leaves.
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Yogurt Ice Cream

Yogurt Ice Cream
Print Recipe
Servings
6 people
Servings
6 people
Yogurt Ice Cream
Print Recipe
Servings
6 people
Servings
6 people
Instructions
  1. Combine the egg yolks, condensed milk and sugar in a bowl and beat until light and fluffy. Add the vanilla essence.
  2. Whip the cream in a separate bowl until it begins to hold its shape. Fold the cream into the egg mixture and beat until combined. Stir in the yogurt and beat until mixed through.
  3. Beat the egg whites until stiff and fold in using a metal spoon. Pour the mixture into a non stick loaf pan, mold or ice cream tub.
  4. Refrigerate ...... until frozen
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Classic Butter Scones

Classic Butter Scones
Print Recipe
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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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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