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Sundried Tomato And Bacon Quiche

Sundried Tomato And Bacon Quiche
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Sundried Tomato And Bacon Quiche
Print Recipe
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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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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Leek and Potato Soup

Leek and Potato Soup
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Servings Prep Time
4 people 5 minutes
Cook Time
1 hour
Servings Prep Time
4 people 5 minutes
Cook Time
1 hour
Leek and Potato Soup
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
1 hour
Servings Prep Time
4 people 5 minutes
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. Wash the leaks, remove roots and discoloured leaves. Cut into 2.5cm pieces. Wash and peel the potatoes and slice thinly. Slice the onion.
  2. Melt the butter in a saucepan. Add the leaks and onion and fry gently for 10 minutes, or until soft but not coloured.
  3. Add the salt, pepper and potatoes. Dissolve the stock cubes in the boiling water. Add the the vegetables. Cober the pan and bring to boiling point.
  4. Reduce the heat and simmer for 40 minutes. or until jthe vegrables are tender. Press the soup through a sieve, using a wooden spoon, or purée in a blender. Reheat for 5 minutes. Stir in the cream and serve sprinkled with chopped chives.
Recipe Notes

Serve with wholewheat bread.

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Carrot and Pumpkin Soup

Carrot and Pumpkin Soup
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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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Sweet Potato & Carrot Salad

Sweet Potato & Carrot Salad
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Servings
4 Serves
Servings
4 Serves
Sweet Potato & Carrot Salad
Print Recipe
Servings
4 Serves
Servings
4 Serves
Ingredients
Salad
Dressing
Garnish
Servings: Serves
Instructions
  1. Peel the sweet potato and roughly dice. Boil until soft but not mushy, cover the pan and set aside.
  2. Boil the carrots for just a few minutes, they must remain crunchy. Drain the water off and combine in a bowl.
  3. Slice the tops off the tomatoes, then scoop our and discard the seeds. Roughly chop the flesh.
  4. Line a glass bowl with the lettuce leaves. Add the chick-peas and tomatoes to the sweet potato and carrots, mix well and then spoon into the salad bowl.
  5. Garnish the salad with walnuts, sultanas and onion rings. Combine the dressing ingredients and pour over.
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Ginger Beef & Vegetables Stir Fry

Ginger Beef & Vegetables Stir Fry
Print Recipe
Servings
4 - 6 People
Servings
4 - 6 People
Ginger Beef & Vegetables Stir Fry
Print Recipe
Servings
4 - 6 People
Servings
4 - 6 People
Ingredients
Servings: People
Instructions
  1. Melt the margarine with the oil in a wok or frying pan Add the steak strips and fry over moderate heat for about 1 minute until browned on all sides. Take care not to overcook the meat.
  2. Remove the steak from the pan with a slotted spoon and set aside. Reduce the heat slightly, then add the vegetables and water and stir well. Cover with lid or foil and cook for about 10 minutes or until vegetables are just tender.
  3. Mix the remaining ingredients. When the vegetables are tender, increase the heat to moderate and add the cornflour mixture to the pan. Simmer until it has thickened. Return the reserved steak to the pan and mix through.
Recipe Notes

Serve with noodles or your choice, mash or rice.

Variations: Pork or chicken strips may be used.

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Beetroot & Cumin Soup

Beetroot & Cumin Soup
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Servings
6 - 8 People
Servings
6 - 8 People
Beetroot & Cumin Soup
Print Recipe
Servings
6 - 8 People
Servings
6 - 8 People
Ingredients
Servings: People
Instructions
  1. Boil the beetroot in the water until very tender, about 3 hours. Top up the water if it boils away too rapidly.
  2. Once the beetroot is cooked, drain off the water and reserve for later use. Peel the beetroot, and discard the skins.
  3. Place the butter and onion into a large saucepan and cook until just turning colour. Add the sliced sweet potato and cook over gentle heat for a further 5 minutes.
  4. Add the milk, cumin and chicken stock. Simmer over a gentle heat, until the sweet potatoes are very tender. Set aside to cool.
  5. Place the beetroot and cooking liquid into a food processor. Process until smooth. Add the cooled sweet potato and process for a further 2 minutes.
  6. Add the lemon juice and pepper. Taste for seasoning, adding salt if necessary.
  7. Serve well chilled, with a swirl of sour cream.
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Mulligatawny Soup

Mulligatawny Soup
Print Recipe
Anglo-Indian Spicy Soup
Servings Prep Time
4 People 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
40 minutes
Mulligatawny Soup
Print Recipe
Anglo-Indian Spicy Soup
Servings Prep Time
4 People 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
40 minutes
Ingredients
Servings: People
Instructions
  1. Heat olive oil over a medium heat, add onions and potatoes and cook until onion is soft and translucent
  2. Add the ginger, curry powder, garlic and cayenne pepper and fry for a further minute.
  3. Add chicken stock and coconut milk, stir, cover and leave to simmer for 20 minutes.
  4. Add tomatoes and shredded chicken, reduce heat and simmer for a further 15 minutes.
  5. Just before serving stir the spinach and coriander, season and serve.
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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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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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