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Egg Plant (Aubergine) Beef Cannelloni

Egg Plant (Aubergine) Beef Cannelloni
Print Recipe
Servings Prep Time
8 people 50 min
Cook Time
30 min
Servings Prep Time
8 people 50 min
Cook Time
30 min
Egg Plant (Aubergine) Beef Cannelloni
Print Recipe
Servings Prep Time
8 people 50 min
Cook Time
30 min
Servings Prep Time
8 people 50 min
Cook Time
30 min
Ingredients
Mince
Cannelloni
Servings: people
Instructions
  1. Steam the aubergines with the skins on for about 20 minutes, until soft. Slice them in half long-ways and pull off the skin and dice into small pieces. (need to fit into the cannelloni tubes)
  2. Fry the onion and garlic until glassy and fragrant. Add the mince and fry until cooked, breaking up with a wooden spoon. Add the tins of tomato, water, aubergine and salt and pepper. Simmer for about 20 minutes until the sauce reduces and thickens.
  3. Preheat oven to 180°C. Fill the cannelloni, holding the cannelloni tube upright on a plate and spooning in the mince and sauce. Turn the cannelloni on its side and place in a baking dish.
  4. When you have a full layer of cannelloni in the baking dish, top with 1 cup of grated cheese and then start with the next layer. Keep just enough mince to top the cannelloni with a thin layer of mince and sauce. Set aside for 20 minutes to allow the pasta to soften.
  5. Sprinkle with the grated cheese and bake for 30 - 35 minutes until the pasta is cooked and the cheese is golden.
  6. Garnish with the chopped parsley and basil and serve.
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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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Peanut Sauce

Peanut Sauce
Print Recipe
Servings
350 ml
Servings
350 ml
Peanut Sauce
Print Recipe
Servings
350 ml
Servings
350 ml
Ingredients
Servings: ml
Instructions
  1. Bring the water, onion and garlic to boil in a small saucepan, and cook gently.
  2. Add the chilli and cook for 3 more minutes.
  3. Add the peanut butter, lemon juice and half the water (mixture) and mix well. Add the rest of the water (mixture) and stir well.
  4. Bring to boil, stirring constantly. Reduce the heat and simmer for 2 minutes.
Recipe Notes

The sauce can be refrigerated or frozen

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Date & Oats Bars

Date & Oats Bars
Print Recipe
Servings
20 Bars
Servings
20 Bars
Date & Oats Bars
Print Recipe
Servings
20 Bars
Servings
20 Bars
Ingredients
Servings: Bars
Instructions
  1. Start by pre-heating the oven to 200C Then combine the chia seeds and water in a mug. Let this mix sit for about ten minutes until a gel forms. While the chia gel forms, pit the dates and place them in a saucepan with the coconut oil. Allow the dates and coconut oil to melt for about five minutes – until the dates are nice and soft.
  2. Place the dates and coconut oil into a blender with the water and blend until a smooth paste forms. Add the oats, sunflower seeds, raisins and cinnamon to a mixing bowl and stir in the date mix. Once the chia gel has formed stir this into the mix too.
  3. Line a baking tray (about 6×9 inches) with baking paper, or grease it with coconut oil. Pour the granola bar mix into it the baking tray and spread it evenly across. Place the tray in the oven for about 35 minutes, until the top turns golden.
  4. Take the tray out of the oven and leave it to cool for about 15 minutes, before cutting it into bars – this is important for getting them to set! Store the bars in an airtight container at room temperature.
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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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Ginger Beef & Vegetables Stir Fry

Ginger Beef & Vegetables Stir Fry
Print Recipe
Servings
4 - 6 People
Servings
4 - 6 People
Ginger Beef & Vegetables Stir Fry
Print Recipe
Servings
4 - 6 People
Servings
4 - 6 People
Ingredients
Servings: People
Instructions
  1. Melt the margarine with the oil in a wok or frying pan Add the steak strips and fry over moderate heat for about 1 minute until browned on all sides. Take care not to overcook the meat.
  2. Remove the steak from the pan with a slotted spoon and set aside. Reduce the heat slightly, then add the vegetables and water and stir well. Cover with lid or foil and cook for about 10 minutes or until vegetables are just tender.
  3. Mix the remaining ingredients. When the vegetables are tender, increase the heat to moderate and add the cornflour mixture to the pan. Simmer until it has thickened. Return the reserved steak to the pan and mix through.
Recipe Notes

Serve with noodles or your choice, mash or rice.

Variations: Pork or chicken strips may be used.

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Beetroot & Cumin Soup

Beetroot & Cumin Soup
Print Recipe
Servings
6 - 8 People
Servings
6 - 8 People
Beetroot & Cumin Soup
Print Recipe
Servings
6 - 8 People
Servings
6 - 8 People
Ingredients
Servings: People
Instructions
  1. Boil the beetroot in the water until very tender, about 3 hours. Top up the water if it boils away too rapidly.
  2. Once the beetroot is cooked, drain off the water and reserve for later use. Peel the beetroot, and discard the skins.
  3. Place the butter and onion into a large saucepan and cook until just turning colour. Add the sliced sweet potato and cook over gentle heat for a further 5 minutes.
  4. Add the milk, cumin and chicken stock. Simmer over a gentle heat, until the sweet potatoes are very tender. Set aside to cool.
  5. Place the beetroot and cooking liquid into a food processor. Process until smooth. Add the cooled sweet potato and process for a further 2 minutes.
  6. Add the lemon juice and pepper. Taste for seasoning, adding salt if necessary.
  7. Serve well chilled, with a swirl of sour cream.
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Mutton Curry

Mutton Curry
Print Recipe
Servings
6 people
Servings
6 people
Mutton Curry
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Cube the meat.
  2. Blend the spices. Pound the garlic and ginger together and mix with the spices.
  3. Heat the oil in a saucepan and sauté the onions. Add the spices and cook gently for a few minutes.
  4. Add the mutton and brown together with the spices.
  5. Add the potatoes, tomato and apple and simmer for 5 minutes.
  6. Add the cinnamon stick and water, cover and leave to cook for 2 hours.
  7. Add the coriander leaves when the curry is cooked.
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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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