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Egg Plant (Aubergine) Beef Cannelloni

Egg Plant (Aubergine) Beef Cannelloni
Print Recipe
Servings Prep Time
8 people 50 min
Cook Time
30 min
Servings Prep Time
8 people 50 min
Cook Time
30 min
Egg Plant (Aubergine) Beef Cannelloni
Print Recipe
Servings Prep Time
8 people 50 min
Cook Time
30 min
Servings Prep Time
8 people 50 min
Cook Time
30 min
Ingredients
Mince
Cannelloni
Servings: people
Instructions
  1. Steam the aubergines with the skins on for about 20 minutes, until soft. Slice them in half long-ways and pull off the skin and dice into small pieces. (need to fit into the cannelloni tubes)
  2. Fry the onion and garlic until glassy and fragrant. Add the mince and fry until cooked, breaking up with a wooden spoon. Add the tins of tomato, water, aubergine and salt and pepper. Simmer for about 20 minutes until the sauce reduces and thickens.
  3. Preheat oven to 180°C. Fill the cannelloni, holding the cannelloni tube upright on a plate and spooning in the mince and sauce. Turn the cannelloni on its side and place in a baking dish.
  4. When you have a full layer of cannelloni in the baking dish, top with 1 cup of grated cheese and then start with the next layer. Keep just enough mince to top the cannelloni with a thin layer of mince and sauce. Set aside for 20 minutes to allow the pasta to soften.
  5. Sprinkle with the grated cheese and bake for 30 - 35 minutes until the pasta is cooked and the cheese is golden.
  6. Garnish with the chopped parsley and basil and serve.
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Green bean salad with roasted red onion vinaigrette

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.
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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Ratatouille

Ratatouille
Print Recipe
Servings Prep Time
6 serves 25 minutes
Cook Time
30 minutes
Servings Prep Time
6 serves 25 minutes
Cook Time
30 minutes
Ratatouille
Print Recipe
Servings Prep Time
6 serves 25 minutes
Cook Time
30 minutes
Servings Prep Time
6 serves 25 minutes
Cook Time
30 minutes
Ingredients
Servings: serves
Instructions
  1. Skin the tomatoes, chop the flesh roughly.
  2. Heat half the oil in a saucepan, add the tomatoes, sugar, herbs and a little seasoning and fry gently, stirring frequently, for about 10 minutes or until the tomatoes are soft. Raise the temperature and cook quickly for about 5 minutes until the mixture has thickened.
  3. In a separate, large saucepan or frying pan, fry the onions in the remaining oil for about 5 minutes or until softened. Add the peppers and brinjals and fry gently, stirring for 5 minutes. Stir in the baby marrows and garlic and fry for a further 5 minutes.
  4. Combine the two mixtures, using whichever pan is the larger. Cook gently for about 15 minutes or until the vegetables are tender but retain a little texture. Check the seasoning and serve.
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Mayonnaise

Mayonnaise
Print Recipe
Mayonnaise
Print Recipe
Ingredients
Servings:
Instructions
  1. Whisk the egg yolk in a bowl until thick. Whisk in the mustard, sugar and some salt and freshly ground black pepper.
  2. Add the olive oil, a drop at a time, whisking well after each addition; as the mayonnaise thickens and becomes shiny, add the oil in a thin stream.
  3. Blend in the vinegar. Cover and refrigerate for up to 1 month.
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Red Onion Marmalade

Red Onion Marmalade
Print Recipe
Servings
4-6 Serves
Servings
4-6 Serves
Red Onion Marmalade
Print Recipe
Servings
4-6 Serves
Servings
4-6 Serves
Ingredients
Servings: Serves
Instructions
  1. Heat the oil in a large, heavy-bottomed saucepan over medium heat.
  2. Add the onions and red pepper flakes and saute until golden and tender, about 15min. Do not let them burn.
  3. Add the brown sugar, cider vinegar, sherry, and ginger and cook, stirring frequently, until the mixture thickens, about 20 min.
  4. Add the raisins and cood, stirring frequently, until the mixture is very thick and dark, about 20 min.
  5. Season with salt and pepper to taste. Let cool thoroughly. Serve at room temperature. This will keep in the fridge, covered, for up to 4 days.
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Corn and Tomato Salad

Corn and Tomato Salad
Print Recipe
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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Butternut And Cranberry Salad

Butternut And Cranberry Salad
Print Recipe
Servings
6 - 8 Serves
Servings
6 - 8 Serves
Butternut And Cranberry Salad
Print Recipe
Servings
6 - 8 Serves
Servings
6 - 8 Serves
Ingredients
Servings: Serves
Instructions
  1. Preheat oven to 180 °C Arrange butternut on a roasting pan and sprinkle with pepper. Mix together the olive oil and honey and pour over. Bake for about 25 minutes until butternut is done but still firm.
  2. Carefully turn the butternut, sprinkle with cranberries, pumpkin seeds and cheese and bake a further 10 – 15 minutes to allow the cheese to melt slightly. Serve on a bed of mixed lettuce.
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Roosterkoek

Roosterkoek
Print Recipe
Servings Prep Time
6-8 People 10 Minutes
Cook Time
15-20 Minutes
Servings Prep Time
6-8 People 10 Minutes
Cook Time
15-20 Minutes
Roosterkoek
Print Recipe
Servings Prep Time
6-8 People 10 Minutes
Cook Time
15-20 Minutes
Servings Prep Time
6-8 People 10 Minutes
Cook Time
15-20 Minutes
Ingredients
Servings: People
Instructions
  1. In a large mixing bowl, mix together the flour and salt.
  2. Add water, yeast, sugar and olive oil to a large jug, stir to combine and leave to stand for a few minutes, or until you start to see bubbles on the surface of the water.
  3. Add water mixture to the flour and mix well, kneading until you have a smooth dough (or use a mixer with a dough hook attachment).
  4. Set aside in a clean bowl with a dash of olive oil to rise for 1 hour, covered with a damp towel.
  5. Knock back the dough, divide 6-8 rolls, and leave to rise again for a few minutes.
  6. Flatten the portion gently with hands, dust with a little flour if necessary and bake over low coals until golden, fragrant and cooked through
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Pork Mince & Chickpea Pie

Pork Mince & Chickpea Pie
Print Recipe
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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Tzatziki

Tzatziki
Print Recipe
Servings Prep Time
4 Serves 25 min
Passive Time
10 min
Servings Prep Time
4 Serves 25 min
Passive Time
10 min
Tzatziki
Print Recipe
Servings Prep Time
4 Serves 25 min
Passive Time
10 min
Servings Prep Time
4 Serves 25 min
Passive Time
10 min
Ingredients
Servings: Serves
Instructions
  1. Wash and trim the cucumber and coarsely grate the flesh, including the skin. Stir in 1 tsp salt, then leave to stand for about 10 minutes. Pour off any liquid that has formed, then place the grated cucumber in a sieve and gently squeeze out the remaining excess water. Peel the garlic. Wash the mint and shake dry.
  2. Transfer the cucumber to a bowl and mix in the yogurt. Press the garlic into the bowl through a garlic presser, add the vinegar and olive oil, and stir well. Season with salt and refrigerate for about 10 minutes. Serve chilled, garnished with min leaves.
Recipe Notes

A light dry white wine, is good with Tzatziki

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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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