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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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Peanut Butter Cookies

Peanut Butter Cookies
Print Recipe
Servings
68 biscuits
Servings
68 biscuits
Peanut Butter Cookies
Print Recipe
Servings
68 biscuits
Servings
68 biscuits
Ingredients
Servings: biscuits
Instructions
  1. Preheat the oven to 180ºC. Lightly grease 2 large baking trays.
  2. Melt the butter and add the sugar. Stir until the sugar has dissolved. Beat the egg and add to the above mixture. Add the peanut butter and mix well.
  3. Dissolve the bicarb in the milk and stir into the above mixture. Add the vanilla and stir in.
  4. In a separate bowl, mix the flour, oat bran, coconut, high-fibre bran and oats and add to the above mixture.
  5. Roll into small balls and place 5cm apart on the baking tray - DO NOT PRESS DOWN Bake for 10 minutes. Remove from the oven and leave the biscuits to cool for 10 minutes before removing them from the baking tray.
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Peanut Butter Cookies

Peanut Butter Cookies
Print Recipe
Servings
±68 biscuits
Cook Time Passive Time
10 min 10 min
Servings
±68 biscuits
Cook Time Passive Time
10 min 10 min
Peanut Butter Cookies
Print Recipe
Servings
±68 biscuits
Cook Time Passive Time
10 min 10 min
Servings
±68 biscuits
Cook Time Passive Time
10 min 10 min
Ingredients
Servings: biscuits
Instructions
  1. Preheat the oven to 180*C. Lightly grease 2 large baking trays. Melt the butter and add the sugar. Stir until the sugar has dissolved. Beat the egg and add to the above mixture. Add the peanut butter and mix well. Dissolve the bicarb in the milk and stir into the above mixture. Add the vanilla and stir in. In a separate bowl, mix the flour, oat bran, coconut, high-fibre bran and oats and add to the above mixture. Roll into small balls and place 5cm apart on the baking tray - DO NOT PRESS DOWN Bake for 10 minutes. Remove from the oven and leave the biscuits to cool for 10 minutes before removing them from the baking tray.
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Cherry Semifreddo | Ice Cream

Cherry Semifreddo | Ice Cream
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Servings
2 Ice Cream Tubs
Servings
2 Ice Cream Tubs
Cherry Semifreddo | Ice Cream
Print Recipe
Servings
2 Ice Cream Tubs
Servings
2 Ice Cream Tubs
Ingredients
Servings: Ice Cream Tubs
Instructions
  1. To make the cherry coulis, place the cherries and sugar in a pot and cook together until soft. Place the eggs, egg yolks, vanilla and sugar in a bowl and beat until the mixture has become very light, fluffy, and thick.
  2. Whisk the cream until stiff peaks form. Fold together the egg mix and the cream. Pour into the container you wish to set it in. Spoon over the cherry coulis and fold through gently with a spatula. Return to the freezer overnight.
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Sticky Date & Walnut Pudding

Sticky Date & Walnut Pudding
Print Recipe
Servings
6 - 8 People
Servings
6 - 8 People
Sticky Date & Walnut Pudding
Print Recipe
Servings
6 - 8 People
Servings
6 - 8 People
Ingredients
Sauce
Pudding Batter
Servings: People
Instructions
  1. Preheat oven to 180°C Grease 6 - 8 small metal moulds or one large ovenproof dish Line the bases with baking paper
  2. Divide the chopped nuts among moulds, and place them onto a baking tray Place the remaining sauce ingredients into a small saucepan. Stir without boiling, over moderate heat, until the sugar has dissolved. Reduce the heat, and simmer for another 5 min.
  3. Spoon 30ml of the sauce into the base of each mould. Reserve the remaining sauce to serve with the pudding.
  4. To make the pudding batter, heat the milk and add the chopped dates. Set aside
  5. Beat the softened butter, sugar and vanilla together, using an electric mixer, until soft and creamy. Add the eggs, one at a time, beating very well after each addition. Stir in the sifted flours. Add the date and milk mixture, and stir until well combined.
  6. Divide the mixture between the moulds, or ovenproof dish. Bake, uncovered, in the oven for about 30 minutes or longer if using one large dish. Bake until a skewer inserted into the centre comes out clean. Stand the puddings for about 5 - 7 minutes before turning out onto serving plates.
  7. Serve the puddings warm, with the remaining sauce and cream or custard.
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Chocolate Bread and Butter Pudding

Chocolate Bread and Butter Pudding
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Chocolate Bread and Butter Pudding
Print Recipe
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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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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