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Corn and Tomato Salad

Corn and Tomato Salad
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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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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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Polenta Fries with roasted Tomatoes, Crispy Speck & Parmesan

Polenta Fries with roasted Tomatoes, Crispy Speck & Parmesan
Print Recipe
Servings
15 People
Servings
15 People
Polenta Fries with roasted Tomatoes, Crispy Speck & Parmesan
Print Recipe
Servings
15 People
Servings
15 People
Ingredients
Servings: People
Instructions
  1. Preheat oven to 160 degrees
  2. Line a large roasting tray with baking paper
  3. In a large pot, bring the water to the boil and add the salt
  4. Whisking constantly, add the polenta in a steady stream
  5. Reduce the heat and cook , stirring constantly , for about 10 minutes or until really thick. Keep stirring to prevent the polenta from burning at the bottom.
  6. Add the parmesan and butter, then season with salt & pepper
  7. Pour the polenta into the tray while still hot and smooth out the top. Leave to coo and set completely.
  8. Once cool, slice the polenta into 6cm X 2cm rectangles.
  9. Crump the slices in uncooked polenta
  10. Place tomatoes in a roasting tray, drizzle with olive oil and season with salt. Place in the oven for 30 minutes
  11. Dry fry the bacon in a pan until crispy
  12. Heat the oil in a medium pot
  13. Fry the crumbed polenta slices until golden crispy. Drain on paper towel and season with salt, if necessary
  14. Serve hot with roast tomatoes an crispy bacon
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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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