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Carrot and Pumpkin Soup

Carrot and Pumpkin Soup
Print Recipe
Servings
6 - 8 Serves
Servings
6 - 8 Serves
Carrot and Pumpkin Soup
Print Recipe
Servings
6 - 8 Serves
Servings
6 - 8 Serves
Ingredients
Servings: Serves
Instructions
  1. In a large pot, heat the oil and cook onion for 2 - 3 minutes.
  2. Add the carrots, pumpkin, potatoes, ginger, cinnamon and cook over a low heat, stirring for about 5 minutes.
  3. Add stock, evaporated milk, sugar and seasoning and simmer half covered until vegetables are soft.
  4. Cool a little, then puree until smooth.
  5. reheat gently and serve with suggested garnishes.
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Oxtail Soup

Oxtail Soup
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Oxtail Soup
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Ingredients
Servings:
Instructions
  1. Pat the oxtail dry with paper towels and remove as much visible fat as possible.
  2. Place the oxtail in a stockpot and cover with plenty of cold water. Cover with a lid and bring to the boil – turn the heat off and allow oxtail to stand for 20 minutes. Strain, discarding the water.
  3. Place the oxtail on a clean plate and pat dry with paper towels.
  4. Melt the oil in the stockpot and brown the oxtail on all sides. Remove and set aside.
  5. Add the carrots, onion and celery and cook, stirring constantly, until lightly browned. Return the oxtail to the pot, along with the bouquet garni and bacon.
  6. Add the stock – cover the oxtail completely. Bring to the boil slowly, skimming any excess fat from the surface. Cover with a lid and simmer over very low heat for 4 hours, checking that the oxtail is always covered with water.
  7. When cooked, remove the oxtail to a chopping board.
  8. Strain the stock in a large heatproof bowl and refrigerate overnight. Discard the contents of the strainer.
  9. Remove the meat from the bones and shred. Refrigerate the meat overnight.
  10. Remove the solidified fat from the surface of the soup and return the soup to the stockpot with the oxtail meat, extra carrot, onion and celery. Bring to the boil over medium heat and cook for 20 minutes.
  11. Just before serving add the lemon juice, parsley and season with salt and pepper.
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Beef and Beer Potjie

This is one of our favourite traditional South African Potjiekos recipes

Beef and Beer Potjie
Print Recipe
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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BLUE CHEESE AND HAM QUICHE

Blue cheese and ham quiche
Print Recipe
Servings
8
Cook Time
40
Servings
8
Cook Time
40
Blue cheese and ham quiche
Print Recipe
Servings
8
Cook Time
40
Servings
8
Cook Time
40
Ingredients
Servings:
Instructions
  1. • Preheat oven to 180ºC. Prepare quiche pan – approx. 26mm in size. • Heat oil and gently sauté onion. • Place drained beans in a liquidiser, add the buttermilk and process until smooth – 30 seconds. • Add all the other ingredients, except cheese. • Add onions and process for 30 seconds. • Pour mixture into dish. • Crumble cheese on top. • Bake for 40 minutes until bubbling golden and set. • Remove from oven and leave to cool slightly
Recipe Notes

This quiche can be baked in a rectangle dish and cut into squares.

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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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