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Green bean salad with roasted red onion vinaigrette

Green bean salad with roasted red onion vinaigrette
Print Recipe
This salad works all year round together with grilled meat, fish or chicken. Dress the vegetables while they are still warm and they’ll take on more flavour.
Green bean salad with roasted red onion vinaigrette
Print Recipe
This salad works all year round together with grilled meat, fish or chicken. Dress the vegetables while they are still warm and they’ll take on more flavour.
Ingredients
Vinaigrette
Servings:
Instructions
  1. Preheat oven to 220ºC. Place the onions in a roasting try with a little olive oil drizzled over them, the thyme, garlic and a little salt and roast for 25-30 minutes until the onions are completed cooked. Remove onions fry try and chop roughly. Mix onions with 150ml olive oil, sherry vinegar and a little salt and pepper to taste.
  2. Blanch the beans by plunging into boiling salted water for 1½ minutes or so. Refresh immediately in cold water and then drain on kitchen towel. Cut into bite-sized pieces. Place in bowl and stir dressing over. Sprinkle with mint and parsley.
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Recipes

Recipe Index

Weekly Recipe

A

Apple tart with caramel sauce
Artichoke and Spinach Bake

B

Bar One Cake
Beef and Beer Potjie
Beer Bread
Beetroot & Cumin Soup
Blinis
Blue cheese and ham quiche
Blue cheese gnocchi
Bran Muffins
Brandied Baked Apples
Butternut And Cranberry Salad

C

Carrot and Pumpkin Soup
Cassata
Cauliflower Salad
Celery Soup
Cheese And Chive Muffins
Cherry Semifreddo | Ice Cream
Chicken and Roast Pumpkin Pasta
Chicken Korma
Chicken Provençal
Chili Soup
Chocolate Bread and Butter Pudding
Chocolate Brownies
Chocolate Chip Cookies
Chocolate Crispies
Chocolate Fridge Tart
Classic Butter Scones
Corn and Tomato Salad
Crunchies

D

Date & Oats Bars

E

Egg Plant (Aubergine) Beef Cannelloni

F

Frosted peanut butter cupcakes
Fruity Brown Rice Salad

G

Ginger Beef & Vegetables Stir Fry
Ginger Cheesecake
Glazed Pumpkin
Green bean salad with roasted red onion vinaigrette
Grenadilla Pudding

H

Homemade Flour Tortillas
Hot Cross Buns

K

Koeksisters

L

Leek and Potato Soup

M

Macaroni Salad
Mayonnaise
Melkkos (Melk Pap)
Milk Tart
Mixed Summer Salad
Mukimo
Mulligatawny Soup
Mutton Curry

N

Nut Tartlets
Nutty Palmiers

O

Oriental Style Chicken Salad
Oven-Roasted Chicken Satay
Oxtail Soup

P

Passion Fruit & Pineapple Mojito
Pea & Pork Soup
Peanut Butter Cookies
Peanut Butter Cookies
Peanut Sauce
Peppermint Crisp Tart
Peri-Peri Chicken Livers
Plum Sorbet
Polenta Fries with roasted Tomatoes, Crispy Speck & Parmesan
Pork Mince & Chickpea Pie
Potato Fritters
Prawn Toast
Pumpkin Fritters - Pampoen Koekies

R

Ratatouille
Red Onion Marmalade
Roasted Vegetable and Blue Cheese Quiche
Rocky Road
Roosterkoek

S

Savoury Onion & Cheese Bread
Scrambled Egg Puff
Sesame Miso Dressing
Smoked Chicken And Summer Peach Salad
Spanish Chicken Pie
Spicy Potatoes And Cauliflower
Sticky Date & Walnut Pudding
Sticky Toffee Pudding
Strawberry Smoothie
Sundried Tomato And Bacon Quiche
Sweet Corn Fritters
Sweet Potato & Carrot Salad

T

Thai Fish Cakes
Tuscan Tomato Bean Bake
Tzatziki

W

Waffles

X

Xmas Trifle Ice Cream

Y

Yogurt Ice Cream
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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Weekly Menu

“Take Home” Meals or “Freezer” Meals

We lovingly prepare for you our take-home menu, plus we have added some tasty vegan options. Make your life easy and your taste-buds sing by ordering from our menu below.

Order the day before or by 8:00 if you want to order for a specific day.

Yummy favourites!

“There are no preservatives in our meals so they must be kept frozen at all times.”

  • Monday 10 June - Thursday 13 June
  • Monday 17 June - Thursday 20 June
  • Monday 24 June - Thursday 27 June

DINNER SINGLE SERVING FAMILY 4 PAX
Monday 10th Chicken Breasts stuffed with Spinach and Feta / Savoury Rice / Roast Pumpkin R80 R300
Tuesday 11th Roast Beef / Hasselback Potatoes / Broccoli and Cauliflower in Cheese Sauce / Carrots R80 R300
Wednesday 12th Pork Bangers / Mash / Peas, Carrots and Corn /  Gravy R75 R280
Thursday 13th Paprika Fish / Rice / Roast Butternut / Green Beans R70 R260

DINNER SINGLE SERVING FAMILY 4 PAX
Monday 17th PUBLIC HOLIDAY
Tuesday 18th Grilled Chicken Breast / Gems with sweetcorn / Roast Potatoes / Carrots R80 R300
Wednesday 19th Beef Chow Mein R70 R260
Thursday 20th Thai Pork Meatballs in Coconut Sauce with Sugar Snaps and Baby Corn / Basmati Rice / Baby Carrots R75 R280

DINNER SINGLE SERVING FAMILY 4 PAX
Monday 24th Hungarian Beef Stew / Brown Rice / Roast Root Vegetables R80 R300
Tuesday 25th Chicken Pie / Herbed Baby Potatoes / Steamed Broccoli / Chicken Gravy R80 R300
Wednesday 26th Macaroni Cheese with Ham and Bacon / Buttermilk Rolls R65 R240
Thursday 27th Apricot Glazed Pork Steaks / Mash / Beans and Carrots / Gravy R85 R320

Busy weeknights call for make-ahead convenience.

Find easy freezer meals in this collection of pre-made casseroles, lasagna and more.

  • Beef
  • Chicken
  • Lamb
  • Fish
  • Pork
  • Pasta
  • Vegetarian
  • Soups

BEEF Quantity  Cost  Quantity  Cost 
Beef and Mushroom Pie 380gms  R 60.00 420gms  R 70.00
Beef Casserole (cooked in red wine) 380gms  R 60.00 420gms  R 70.00
Beef Curry 380gms  R 60.00 420gms  R 70.00
Beef Lasagne 380gms  R 55.00 420gms  R 65.00
Beef Meatballs in tomato gravy 380gms  R 55.00 420gms  R 65.00
Beef Stew 380gms  R 55.00 420gms  R 65.00
Beef Stroganoff (made with fresh cream) 380gms  R 65.00 420gms  R 75.00
Bobotie 380gms  R 65.00 420gms  R 65.00
Cottage Pie 380gms  R 55.00 420gms  R 65.00
Oxtail 380gms  POA 420gms  POA

CHICKEN Quantity  Cost  Quantity  Cost 
Chicken Biryani 380gms  R 60.00 420gms  R 70.00
Chicken Casserole 380gms  R 55.00 420gms  R 65.00
Chicken Curry 380gms  R 55.00 420gms  R 65.00
Chicken Lasagne 380gms  R 55.00 420gms  R 65.00
Chicken Pie 380gms  R 55.00 420gms  R 65.00
Chutney Chicken 380gms  R 55.00 420gms  R 65.00
Coronation Chicken 380gms  R 55.00 420gms  R 65.00
Tuscan Chicken (butter beans and tomato) 380gms  R 55.00 420gms  R 65.00

LAMB Quantity  Cost  Quantity  R   5.00
Lamb Biryani 380gms  R 70.00 420gms  R 80.00
Lamb Curry 380gms  R 70.00 420gms  R 80.00
Lamb Meatballs in tomato gravy 380gms  R 60.00 420gms  R 70.00
Lamb Stew 380gms  R 70.00 420gms  R 80.00

FISH Quantity  Cost  Quantity  Cost 
Hake or Sole in yoghurt sauce 1 medium  R 40.00 2 medium  R 60.00
Fish Pie 380gms  R 55.00 420gms  R 65.00

PORK Quantity  Cost  Quantity  Cost 
Sweet ‘n Sour Pork 380gms  R 60.00 420gms  R 70.00
Pork Fillet in brown rice with stir fried vegies 380gms  R 60.00 60  R 55.00

PASTA Quantity  Cost  Quantity  Cost 
Macaroni Cheese 380gms  R 45.00 420gms  R 55.00
Macaroni Cheese and Bacon 380gms  R 50.00 420gms  R 65.00

VEGETARIAN Quantity  Cost  Quantity  Cost 
Vegetable Lasagne 380gms  R 55.00 420gms  R 65.00

SOUPS Quantity  Cost  Quantity  Cost 
Beef and Vegetable 500ml  R 30.00 750ml  R 45.00
Broccoli 500ml  R 25.00 750ml  R 40.00
Butternut 500ml  R 25.00 750ml  R 40.00
Chicken 500ml  R 30.00 750ml  R 40.00
Potato and Leek 500ml  R 25.00 750ml  R 40.00
Tomato 500ml  R 25.00 750ml  R 40.00
Vegetable 500ml  R 25.00 750ml  R 40.00

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REMEMBER THAT WE DO HAVE A SELECTION OF SOUPS IN STOCK:
Beef and Veg / Veg / Lightly Curried Butternut / Tomato and Lentil / Chicken / Caldo Verde / Potato and Leek

Please place your orders by 9am to collect between 4 and 6pm / Monday to Friday
010 007 1616 / 083 626 3065 Lynne

The prices are per plate of food for an adult – if you wish to order per family please let me know and we will pack and adjust the price accordingly.

Email: orders@lynneskitchen.co.za

  • Avocado and Mozarella Salad Avocado and Mozarella Salad
  • Antipasti Antipasti
  • Apple Crumble Apple Crumble
  • Buttermilk Rolls with Soup Buttermilk Rolls with Soup
  • Glazed Gammon Glazed Gammon
  • Honey Pork Rashers with Potato Wedges Honey Pork Rashers with Potato Wedges
  • Butternut Soup Butternut Soup
  • Mushroom Soup Mushroom Soup
  • Butter Chicken Butter Chicken
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About Us

We are a small business who specialize in offering fresh and affordable food.

We cater for office lunches, staff parties, year end function as well as running a dinner menu from Monday to Thursday.  We offer platters for adults and kiddies, as well as themed platters for special occasions.

We can do your themed cupcakes, novelty cakes and wedding cakes.

Novelty Cakes and Cupcakes – Orders must be placed 10 days in advance.
Scanned Picture Cakes and Cupcakes – Orders must be placed 3 days in advance.
Standard Cakes and Cupcakes – Orders must be placed 24 hours in advance.
Platters – Orders must be placed 48 hours in advance.
Meals – Orders must be placed 24 hours in advance.
Daily Menu – Orders must be placed by 9am.

Contact us to place your orders : orders@lynneskitchen.co.za

Payment are to be made by EFT or telephone banking and proof of payment emailed to lynne@lynneskitchen.co.za.

Payments may also be made in cash on collection/delivery.  We do not accept any cards.

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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