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Chili Soup

Chili Soup
Print Recipe
Servings
6 - 8 servings
Servings
6 - 8 servings
Chili Soup
Print Recipe
Servings
6 - 8 servings
Servings
6 - 8 servings
Ingredients
Servings: servings
Instructions
  1. Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned.
  2. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
  3. After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor.
  4. Add the beans and simmer for 10 minutes.
Recipe Notes

Sprinkle some Shredded Cheddar on-top before serving

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Homemade Flour Tortillas

Homemade Flour Tortillas
Print Recipe
Prep Time
15 min
Prep Time
15 min
Homemade Flour Tortillas
Print Recipe
Prep Time
15 min
Prep Time
15 min
Ingredients
Servings:
Instructions
  1. Whisk the flour, salt and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and kneed a few minutes until smooth and elastic.
  2. Divide the dough into 24 equal pieces and roll each piece into a ball. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla.
  3. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side.
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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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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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Leek and Potato Soup

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
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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Bran Muffins

Bran Muffins
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Servings
24 muffins
Servings
24 muffins
Bran Muffins
Print Recipe
Servings
24 muffins
Servings
24 muffins
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 180°C.
  2. Sift flour, sugar, bicarbonate of soda and salt into a bowl. Add all bran and raisins.
  3. In a bowl beat together eggs, oil, vanilla essence and buttermilk, then mix it into the dry ingredients.
  4. Lightly grease muffin pan and spoon in the mixture (2/3 full). Bake in the preheated oven for 20 minutes.
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Prawn Toast

Prawn Toast
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Servings
15 Serves
Servings
15 Serves
Prawn Toast
Print Recipe
Servings
15 Serves
Servings
15 Serves
Ingredients
Servings: Serves
Instructions
  1. Cut the crusts off the bread and slice each piece into three rectangles.
  2. Place the prawns, spring onion, garlic, ginger, salt and pepper in a food processor and blend for 2 minutes, or until the mixture is a fine past.
  3. Spread 1 tablespoon of paste onto each slice of bread.
  4. Pour about 1 cup of oil into a frying pan (1cm up th sides) and place over a medium heat.
  5. Once the oil is hot enough (test with an off cut of bread - it should sizzle immediately), fry a few toasts at a time, flipping them over after 30 seconds. Make sure the prawn paste has turned pink and the bread is golden and crisp. Drain on a paper towel and serve hot.
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Waffles

Waffles
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Waffles
Print Recipe
Ingredients
Servings:
Instructions
  1. Mix dry ingredients and add the sugar Add milk slowly while stirring
  2. Separate the eggs (yolks from the egg white) Beat the egg yolks then add it to the mixture Add the melted butter to the mixture
  3. Beat the egg whites until it is stiff and fold it into the mixture Bake in a waffle pan till ready Serve with ice cream and honey
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Sweet Potato & Carrot Salad

Sweet Potato & Carrot Salad
Print Recipe
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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Koeksisters

Koeksisters
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Koeksisters
Print Recipe
Ingredients
Dough
Syrup
Servings:
Instructions
Dough
  1. Sift the flour, baking powder and salt together. Rub in the butter and mix until pliable. Mix this with the egg and water (adding the water a little at a time).
  2. Work the dough well. If the dough appears to be lumpy and sticky, continue to work the dough until it will ball up.
  3. Let the dough rest at room temperature for about three hours (under an inverted mixing bowl).
Syrup
  1. Prepare the syrup a day before (it needs to be very cold). Dissolve sugar in the water. Add the spices and lemon juice to this and boil together. Leave the syrup cool in the fridge overnight.
Koeksister Preparation
  1. Roll out the dough (thickness 5mm). Cut the dough into strips of 6cm long, 2cm wide. Cut each of these strips into three strips (not all the way through, leave the strips connected at the top). Plat each strip, pinch together at the end of the strip.
  2. Deep fry until golden brown. Remove and drain quickly – dip the hot koeksisters in the cold syrup (that was stored in the fridge up to now).
  3. The secret is to keep the syrup cold and the koeksisters hot, this way it will draw just the right amount of syrup.
  4. You can keep the syrup cold by keeping the syrup bowl in another container filled with iced water.
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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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