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Pumpkin Fritters – Pampoen Koekies

Pumpkin Fritters - Pampoen Koekies
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Pumpkin Fritters - Pampoen Koekies
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Ingredients
Servings:
Instructions
Pumpkin Fritters:
  1. Combine all of the ingredients in a mixing bowl and mix until you have a smooth batter. Heat the oil in a medium saucepan and fry spoonfuls of the batter, in batches, until golden brown and cooked through, approximately 2 – 3 minutes. Remove the fritters from the oil and allow to drain well on kitchen paper.
Salted Caramel Sauce:
  1. Combine all the ingredients in a saucepan and allow to cook over a medium heat for 10 – 15 minutes until the sauce is thick and glossy. Pour the syrup over the warm fritters and serve at once.
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Sundried Tomato And Bacon Quiche

Sundried Tomato And Bacon Quiche
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Sundried Tomato And Bacon Quiche
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Ingredients
Crust
Filling
Servings:
Instructions
  1. Crust: Mix the ingredients in a food processor. Press the dough into a quiche pan.
  2. Filling: Heat the butter and sauté the garlic and onion. Add the bacon and tomatoes and fry for 1 minute. Place into crust. Beat the milk, eggs, herbs, sugar and flavouring and pour over mixture. Bake for ±40 minutes at 160.
Recipe Notes

DOUBLE THIS RECIPE FOR LARGE QUICHE PAN

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Roosterkoek

Roosterkoek
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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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Grenadilla Pudding

Grenadilla Pudding
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Grenadilla Pudding
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Ingredients
Servings:
Instructions
  1. Beat the butter and sugar to cream; add the flour
  2. Beat egg yolks and add, then add the granadilla pulp Beat well
  3. Slowly add the milk, stirring all the time
  4. Lastly fold in the stiffly beaten egg whites
  5. Pour into buttered pie-dish Place it in another dish of hot water and bake in a moderate oven for about 30 - 45 minutes
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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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Carrot and Pumpkin Soup

Carrot and Pumpkin Soup
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Servings
6 - 8 Serves
Servings
6 - 8 Serves
Carrot and Pumpkin Soup
Print Recipe
Servings
6 - 8 Serves
Servings
6 - 8 Serves
Ingredients
Servings: Serves
Instructions
  1. In a large pot, heat the oil and cook onion for 2 - 3 minutes.
  2. Add the carrots, pumpkin, potatoes, ginger, cinnamon and cook over a low heat, stirring for about 5 minutes.
  3. Add stock, evaporated milk, sugar and seasoning and simmer half covered until vegetables are soft.
  4. Cool a little, then puree until smooth.
  5. reheat gently and serve with suggested garnishes.
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Waffles

Waffles
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Waffles
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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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Koeksisters

Koeksisters
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Koeksisters
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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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Milk Tart

Milk Tart
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Servings
6 - 8 Pieces
Servings
6 - 8 Pieces
Milk Tart
Print Recipe
Servings
6 - 8 Pieces
Servings
6 - 8 Pieces
Ingredients
Servings: Pieces
Instructions
  1. Boil the milk, sugar, butter and salt. Make a paste with the cornflour and a little of the milk. Add to the hot milk on the stove, stirring all the time. Allow to thicken. Add well beaten eggs and stir well. Pour into cooked pastry shells, sprinkle with cinnamon and refrigerate.
  2. Variation: One packet of Romany Creams (flavour of your choice), crush and mix with a little melted butter. Press into dish and use as your base.
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Chocolate Bread and Butter Pudding

Chocolate Bread and Butter Pudding
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Chocolate Bread and Butter Pudding
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Ingredients
Servings:
Instructions
  1. Butter a large oven-proof serving dish. Slice the mini loaves into thick slices, or if using pre-cut bread slices, butter them with chocolate spread and arrange them overlapping in the prepared dish.
  2. In a mixing bowl, whisk together the eggs, milk, cream, sugar and vanilla essence. Pour this mixture over the sliced bread, cover and leave to stand for about 30 minutes.
  3. Preheat the oven to 180deg C. Drizzle the pudding with the melted chocolate and then bake for 35 minutes or until it has puffed up and is cooked through.
  4. Serve with warm custard.
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FNB Code: 255955
Acc: 62555342890
Cheque Acc: Lynne’s Kitchen

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