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Prawn Toast

Prawn Toast
Print Recipe
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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Oriental Style Chicken Salad

Oriental Style Chicken Salad
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Oriental Style Chicken Salad
Print Recipe
Ingredients
Salad
Dressing
Servings:
Instructions
  1. Fry chicken gently to cook through and allow to cool. Cut into strips. Mix all the salad ingredients, add chicken and toss well. Sprinkle with mixed nuts. Blend the dressing ingredients and pour over or serve separately.
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Sweet Corn Fritters

Potato Fritters
Print Recipe
Servings
4 - 6 Serves
Servings
4 - 6 Serves
Potato Fritters
Print Recipe
Servings
4 - 6 Serves
Servings
4 - 6 Serves
Ingredients
Servings: Serves
Instructions
  1. Sift the flour and cornflour into a mixing bowl. Add the baking powder, salt and pepper.
  2. Lightly beat the eggs and milk together. Using a wire whisk or fork, and the milk mixture, a little at a time, until a smooth batter is formed.
  3. Fold in the spring onions, green pepper, herbs, potatoes and chilli.
  4. Heat the oil in a large frying pan and drop spoonfuls of the batter into a pan. Flatten lightly with the back of the spoon.
  5. Cook for 2 - 3 minutes on each side until golden. Drain on kitchen paper
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Fruity Brown Rice Salad

Fruity Brown Rice Salad
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Servings
4 - 6 people
Servings
4 - 6 people
Fruity Brown Rice Salad
Print Recipe
Servings
4 - 6 people
Servings
4 - 6 people
Ingredients
Servings: people
Instructions
  1. Cook the rice until tender. Place the pepper, spring onions, celery, tomato, apple, apricots, raisins and the cooked rice into a large bowl and mix well.
  2. Mix together the apple juice, sherry, soy sauce, Tabasco sauce and herbs. Season with salt and pepper.
  3. Serve the dressing on the side.
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Sweet Corn Fritters

Sweet Corn Fritters
Print Recipe
Servings
4 - 6 People
Servings
4 - 6 People
Sweet Corn Fritters
Print Recipe
Servings
4 - 6 People
Servings
4 - 6 People
Ingredients
Servings: People
Instructions
  1. Sift the flour and cornflour into a mixing bowl. Add the baking powder, salt and pepper. Lightly beat the eggs and milk together.
  2. Using a wire whisk or fork, add the milk mixture to the flour mixture, a little at a tiem, until a smooth batter is formed. Fold in the spring onions, herbs, corn and chilli (optional)
  3. Heat the oil in a large frying pan and drop spoonfuls of the batter into the pan. Flatten lightly with the back of the spoon. Cook for 2 to 3 minutes on each side until golden. Drain on kitchen paper.
Recipe Notes

Serve warm with cherry tomatoes, crispy bacon, and a drizzle of balsamic glaze or maple syrup

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Thai Fish Cakes

Thai Fish Cakes
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Servings
4 Serves
Servings
4 Serves
Thai Fish Cakes
Print Recipe
Servings
4 Serves
Servings
4 Serves
Ingredients
Servings: Serves
Instructions
  1. Cut the fish into large chunks and place in the bowl of a food processor with a chopping blade. Pulse the blade until the fish is chopped.
  2. Add the cornflour, fish sauce, egg, coriander leaves, curry paste and chillies. Process until well combined.
  3. Transfer to a large bowl and add the beans and spring onions. Wet your hands and shape into patties.
  4. Heat the oil and fry over a medium heat until golden brown and cooked through. Drain on absorbent paper and serve immediately with lemon wedges and sweet chillie sauce.
Recipe Notes

Serve with coleslaw or a green vegetable on the side.

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Oven-Roasted Chicken Satay

Oven-Roasted Chicken Satay
Print Recipe
Servings
6 People
Servings
6 People
Oven-Roasted Chicken Satay
Print Recipe
Servings
6 People
Servings
6 People
Instructions
To make the marinade
  1. Combine the peanut butter, curry paste, lemon juice, soy sauce, sesame oil, honey, ginger and coconut milk and mix until smooth.
To cook the chicken:
  1. Turn over to 180ºC Place the chicken in a non-metallic container and pour the marinade over. Cover with cling wrap and set aside to marinade for 15 minutes. You can also marinade over night.
  2. Transfer the chicken onto a greased baking sheet and season lightly with salt and pepper. Keep the remaining marinade aside for later.
  3. Roast the chicken uncovered for 30 minutes. Turn the chicken and pour the reserved marinade over.
  4. Turn the oven up to 200º C and roast for a further 30 minutes.
  5. Scatter with roasted nuts, diced spring onions and basil.
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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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