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Pumpkin Fritters – Pampoen Koekies

Pumpkin Fritters - Pampoen Koekies
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Pumpkin Fritters - Pampoen Koekies
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Ingredients
Servings:
Instructions
Pumpkin Fritters:
  1. Combine all of the ingredients in a mixing bowl and mix until you have a smooth batter. Heat the oil in a medium saucepan and fry spoonfuls of the batter, in batches, until golden brown and cooked through, approximately 2 – 3 minutes. Remove the fritters from the oil and allow to drain well on kitchen paper.
Salted Caramel Sauce:
  1. Combine all the ingredients in a saucepan and allow to cook over a medium heat for 10 – 15 minutes until the sauce is thick and glossy. Pour the syrup over the warm fritters and serve at once.
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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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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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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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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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Scrambled Egg Puff

Scrambled Egg Puff
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Servings
1 Serve
Servings
1 Serve
Scrambled Egg Puff
Print Recipe
Servings
1 Serve
Servings
1 Serve
Ingredients
Servings: Serve
Instructions
  1. Turn the oven onto 180ºC Spray a muffin tray with Spray ‘n Cook or grease with a little margarine/butter Line 2 muffin holes with uncooked bacon – streaky works best, but you can use any bacon – you must just cut it into strips
  2. If you have a cocktail tomato you can pop that into the bottom of the tin. Break two eggs into a bowl, add 10ml of milk, a pinch of salt and a dash of pepper and whisk with a fork Fill each hole just to the top with the egg mixture
  3. Bake for ±15 minutes until the egg has cooked. With a sharp knife gently work you way around each puff to loosen and remove from the tray. Arrange on a plate with décor of your choice
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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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Peanut Butter Cookies

Peanut Butter Cookies
Print Recipe
Servings
±68 biscuits
Cook Time Passive Time
10 min 10 min
Servings
±68 biscuits
Cook Time Passive Time
10 min 10 min
Peanut Butter Cookies
Print Recipe
Servings
±68 biscuits
Cook Time Passive Time
10 min 10 min
Servings
±68 biscuits
Cook Time Passive Time
10 min 10 min
Ingredients
Servings: biscuits
Instructions
  1. Preheat the oven to 180*C. Lightly grease 2 large baking trays. 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. Dissolve the bicarb in the milk and stir into the above mixture. Add the vanilla and stir in. In a separate bowl, mix the flour, oat bran, coconut, high-fibre bran and oats and add to the above mixture. 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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Sweet Corn Fritters

Potato Fritters
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Servings
4 - 6 Serves
Servings
4 - 6 Serves
Potato Fritters
Print Recipe
Servings
4 - 6 Serves
Servings
4 - 6 Serves
Ingredients
Servings: Serves
Instructions
  1. Sift the flour and cornflour into a mixing bowl. Add the baking powder, salt and pepper.
  2. Lightly beat the eggs and milk together. Using a wire whisk or fork, and the milk mixture, a little at a time, until a smooth batter is formed.
  3. Fold in the spring onions, green pepper, herbs, potatoes and chilli.
  4. Heat the oil in a large frying pan and drop spoonfuls of the batter into a pan. Flatten lightly with the back of the spoon.
  5. Cook for 2 - 3 minutes on each side until golden. Drain on kitchen paper
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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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