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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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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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Chicken Provençal

Chicken Provençal
Print Recipe
Servings
6 people
Servings
6 people
Chicken Provençal
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Season chicken with salt and pepper.
  2. Coat with flour and shake off excess.
  3. Heat olive oil in a pan, swirl it around the pan and then add chicken pieces and brown. Remove from heat.
  4. Place lemon, garlic and onions around the chicken. Lay the herbs on top and pour the vermouth over.
  5. Place into over (180ºC) for 25 – 30 minutes. Spoon juices over chicken and let it cook for a further 25 – 30 minutes, or until cooked. Garnish with thyme.
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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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