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Corn and Tomato Salad

Corn and Tomato Salad
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Corn and Tomato Salad
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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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Roasted Vegetable and Blue Cheese Quiche

Roasted Vegetable and Blue Cheese Quiche
Print Recipe
Servings
4 - 6 people
Servings
4 - 6 people
Roasted Vegetable and Blue Cheese Quiche
Print Recipe
Servings
4 - 6 people
Servings
4 - 6 people
Ingredients
Pastry
Filling
Servings: people
Instructions
  1. Preheat oven to 160°C
  2. For Pastry: Mix all ingredients to a soft pastry in a food processor. Cover and allow to rest in the refrigerator for 1- - 15 minutes. Press pastry into the base and sides of a 24cm disposable foil tart dish (picnic in mind)
  3. For Filling: Place the vegetables together in an oven roasting pan. Drizzle with the olive oil and toss to cover. Season to taste and roast in a preheated oven at 220°C until vegetables are tender. Allow the vegetables to cool and spread evenly over the base of the pastry, sprinkle the blue cheese over.
  4. Beat eggs, milk, sour cream and lemon juice together. Add pecorino cheese, mustard, salt, pepper and herbs and mix well. Pour onto base. Bake for 45 minutes or until set. Allow to cool slightly and serve garnished with fresh basil or rocket leaves.
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Cheese And Chive Muffins

Cheese And Chive Muffins
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Servings
12 Muffins
Servings
12 Muffins
Cheese And Chive Muffins
Print Recipe
Servings
12 Muffins
Servings
12 Muffins
Ingredients
Servings: Muffins
Instructions
  1. Preheat the oven to 220ºC. Grease a 12-hole muffin tin.
  2. Sift the flour into a large bowl.
  3. Add cheese, onion and chives.
  4. Whisk the milk, egg and chutney until well combined.
  5. Add the milk mixture to the dry ingredients and gently combine until everything is moistened.
  6. Spoon into the muffin casings and bake for 15 – 20 minutes or until skewer inserted into the centre comes out clean.
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Spanish Chicken Pie

Spanish Chicken Pie
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Servings
4 - 6
Servings
4 - 6
Spanish Chicken Pie
Print Recipe
Servings
4 - 6
Servings
4 - 6
Ingredients
Servings:
Instructions
  1. Boil chicken in salted water until cooked through. Remove from water and cool. Skin, de-bone and shred into chunky pieces (bones may wonderful stock). Set aside.
  2. Fry the sausage until crispy and then fry the onion, celery, garlic and peppers until soft.
  3. Add the paprika and fry for another few minutes.
  4. Put the chicken and sausage back into the pan and let it simmer with the tomatoes, uncovered for about 10 minutes.
  5. Stir the parsley and olives into the mixture and season to taste with salt and pepper.
  6. Dish the mixture into an oven proof dish.
  7. Cut the sweet potatoes into slices and pack on top of the mixture.
  8. Dot with butter, cover with foil and bake for 30 minutes.
  9. Remove the foil and bake for another 10 minutes or until the sweet potato is cooked and crispy.
Recipe Notes

Chef’s note:

I believe that recipes may be changed to suit your palate and don’t always have to be done a certain way.

Always be aware though of the strength of flavours and keep that in mind when making the adjustments.

This recipe can be done as a quick dinner using chicken fillets, sliced in strips and fried in the chorizo juices.

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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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