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Green bean salad with roasted red onion vinaigrette

Green bean salad with roasted red onion vinaigrette
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This salad works all year round together with grilled meat, fish or chicken. Dress the vegetables while they are still warm and they’ll take on more flavour.
Green bean salad with roasted red onion vinaigrette
Print Recipe
This salad works all year round together with grilled meat, fish or chicken. Dress the vegetables while they are still warm and they’ll take on more flavour.
Ingredients
Vinaigrette
Servings:
Instructions
  1. Preheat oven to 220ºC. Place the onions in a roasting try with a little olive oil drizzled over them, the thyme, garlic and a little salt and roast for 25-30 minutes until the onions are completed cooked. Remove onions fry try and chop roughly. Mix onions with 150ml olive oil, sherry vinegar and a little salt and pepper to taste.
  2. Blanch the beans by plunging into boiling salted water for 1½ minutes or so. Refresh immediately in cold water and then drain on kitchen towel. Cut into bite-sized pieces. Place in bowl and stir dressing over. Sprinkle with mint and parsley.
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Chili Soup

Chili Soup
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Servings
6 - 8 servings
Servings
6 - 8 servings
Chili Soup
Print Recipe
Servings
6 - 8 servings
Servings
6 - 8 servings
Ingredients
Servings: servings
Instructions
  1. Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned.
  2. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
  3. After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor.
  4. Add the beans and simmer for 10 minutes.
Recipe Notes

Sprinkle some Shredded Cheddar on-top before serving

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Corn and Tomato Salad

Corn and Tomato Salad
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Corn and Tomato Salad
Print Recipe
Ingredients
Servings:
Instructions
  1. Cut corn off cobs and boil until tender - ±4 mins Slice red onion very thinly.
  2. Place mielies, onion tomato and cheese into a bowl. Whisk the dressing ingredients until emulsified and bowl over salad. Toss gently.
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Pork Mince & Chickpea Pie

Pork Mince & Chickpea Pie
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Pork Mince & Chickpea Pie
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat olive oil. Fry onion, carrot, celery and garlic until soft.
  2. Add mince and brown. Add remaining ingredients and allow to simmer for 20 minutes.
  3. Mixture must have sauce. Spoon into serving dishes.
  4. Brush 4 sheets of phyllo pastry with melted butter and lay over pie. Sprinkle with sesame seeds. Bake at 220ºC for ±30 minutes.
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Peanut Sauce

Peanut Sauce
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Servings
350 ml
Servings
350 ml
Peanut Sauce
Print Recipe
Servings
350 ml
Servings
350 ml
Ingredients
Servings: ml
Instructions
  1. Bring the water, onion and garlic to boil in a small saucepan, and cook gently.
  2. Add the chilli and cook for 3 more minutes.
  3. Add the peanut butter, lemon juice and half the water (mixture) and mix well. Add the rest of the water (mixture) and stir well.
  4. Bring to boil, stirring constantly. Reduce the heat and simmer for 2 minutes.
Recipe Notes

The sauce can be refrigerated or frozen

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Chicken Korma

Chicken Korma
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Servings
4 - 6 Serves
Servings
4 - 6 Serves
Chicken Korma
Print Recipe
Servings
4 - 6 Serves
Servings
4 - 6 Serves
Ingredients
Servings: Serves
Instructions
  1. Soak the saffron strands in 30ml of warm water and set aside. Cut the chicken into bite-sized pieces. Heat 15ml of the oil in a frying pan and fry the chicken in batches, set aside. Heat the balance of the oil in a large pan and saute the onion, garlic, ginger and cardomom. Add the cloves, coriander, cumin, garam masala and cinnamon stick and stir well.
  2. Whisk the flour and coconut milk together and add to the pan, together with the chicken pieces and the saffron (in its soaking water). Simmer for 20 to 30 minutes. Stir in the lemon juice and season with salt. Garniesh with the lightly toasted almonds and chopped coriander.
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Spicy Potatoes And Cauliflower

Spicy Potatoes And Cauliflower
Print Recipe
Servings
2 people
Servings
2 people
Spicy Potatoes And Cauliflower
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Peel and chop the potatoes and cook until just tender.
  2. Heat oil, add cumin, coriander, turmeric, cayenne pepper and chilli. Let the spices sizzle for a few seconds.
  3. Add the cauliflower and about 60ml water. Cook over medium heat, stirring continually for 6 – 8 minutes. Add the potatoes and stir-fry for 2-3 minutes. Season with salt and remove from heat.
  4. Heat the remaining oil and add cumin seeds and garlic and cook until lightly browned. Pour over the vegetables. Sprinkle with coriander.
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Chicken Provençal

Chicken Provençal
Print Recipe
Servings
6 people
Servings
6 people
Chicken Provençal
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Season chicken with salt and pepper.
  2. Coat with flour and shake off excess.
  3. Heat olive oil in a pan, swirl it around the pan and then add chicken pieces and brown. Remove from heat.
  4. Place lemon, garlic and onions around the chicken. Lay the herbs on top and pour the vermouth over.
  5. Place into over (180ºC) for 25 – 30 minutes. Spoon juices over chicken and let it cook for a further 25 – 30 minutes, or until cooked. Garnish with thyme.
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Mutton Curry

Mutton Curry
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Servings
6 people
Servings
6 people
Mutton Curry
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Cube the meat.
  2. Blend the spices. Pound the garlic and ginger together and mix with the spices.
  3. Heat the oil in a saucepan and sauté the onions. Add the spices and cook gently for a few minutes.
  4. Add the mutton and brown together with the spices.
  5. Add the potatoes, tomato and apple and simmer for 5 minutes.
  6. Add the cinnamon stick and water, cover and leave to cook for 2 hours.
  7. Add the coriander leaves when the curry is cooked.
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Tuscan Tomato Bean Bake

Tuscan Tomato Bean Bake
Print Recipe
Servings
6 people
Servings
6 people
Tuscan Tomato Bean Bake
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Place soaked beans in a pot and cover with cold water. Bring to the boil and cook until tender, about 20 minutes, then drain.
  2. Heat oil and sauté onion. Add garlic and fry. Add tomato paste and stir together.
  3. Stir in tomatoes, par-cooked beans, Worcestershire sauce, sugar and seasoning.
  4. Simmer for 5-7 minutes.
  5. Serve with toasted bread or as a side to a roast. You may swop the beans for any others of your choice.
Recipe Notes

Options: Chorizo or any other sausage may be added to this to make it a meal in one.

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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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