Spinach Bites

Makes: 36 Spinach Bites
Preparation Time: 1 hour and 40 minutes Frying: In oil until golden brown

Ingredients

1		Bunch spinach, washed and chopped
1		Onion, grated
120	g	Cake flour ( 1 x 250 ml ) ( 1 cup )
2	ml	Salt ( ¼ tsp )
		Pinch of Pepper
5	ml	Aromat ( 1 tsp )
10	g	Anchor Instant Yeast ( 1 packet )
30	ml	Lukewarm water ( 2 tbsp )
750	ml	Oil, for frying

Method

Mix the spinach and onion together.
Mix flour, salt, pepper and Aromat together.
Add the Anchor Instant Yeast and mix
Mix the flour mixture with enough lukewarm water to form a thick batter.
Add the batter to the spinach mixture and mix thoroughly.
Cover the bowl with plastic and leave in a warm place to rise for about 10 – 15 minutes.
Knock the batter down very lightly and drop teaspoons full of batter into the hot oil.
Fry each fritter, turning the fritters continuously, until golden brown.
Remove from the oil with a draining spoon and place onto brown paper or a paper towel to drain.

Seafood Tartlets

Makes: 12 Seafood Tartlets or 1 Large Tart Oven: 200 °C / 400 °F
Preparation Time: 1 hour and 40 minutes Baking Time: 20 – 25 minutes

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
10	ml	Salt ( 2 tsp )
5	ml	Sugar ( 1 tsp )
45	g	Margarine ( 3 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
300	ml	Lukewarm water ( approx. 1¼ cups )
		Beaten egg or mayonnaise, to brush

Filling

185	g	Tuna ( 1 tin ), flaked
105	g	Smoked mussels ( 1 tin )
100	g	Cheddar cheese, grated ( 250 ml / 1 cup )
1		Tomato, chopped
		Onion, thinly sliced
		Salt and ground pepper, to taste

Sauce

1		Large egg, beaten
125	ml	Milk ( ½ cup )

Method

Mix all dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Add enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
Mix all the ingredients for the filling together and season to taste.
Knock the dough down and divide into 12 equal pieces. Roll each piece out into a circle about 5 mm (¼ inch) thick, slightly larger than hollows of a muffin pan. Line the hollows of a greased muffin pan with each circle, allowing the dough to overlap the edges of the hollows.
Spoon the filling into each hollow. Mix beaten egg and milk together and pour evenly over filling. Fold dough towards the centre, fluting the edge.
Cover with greased plastic and allow to rise in a warm place until double in volume, about 20 – 25 minutes.
Bake in a preheated oven at 200 °C / 400 °F for about 20 – 25 minutes, or until golden brown.

Chilli Bites

Makes: 24 Chilli Bites Oil Temperature: 160 °C
Preparation Time: 1 hour Frying Time: 30 minutes

Ingredients

60	g	Cake flour ( 125 ml / ½ cup )
2	ml	Salt ( ¼ tsp )
10	ml	Curry powder ( 2 tsp )
10	g	Anchor Instant Yeast ( 1 packet )

45	ml	Lukewarm water ( 3 tbsp )
2		Medium potatoes, grated
5		Green chillies, finely chopped
750	ml	Oil, for frying

Method

Mix the cake flour, salt and curry together.
Add the Anchor Instant Yeast and mix.
Add enough lukewarm water to the flour mixture to form a soft, smooth batter, mixing well until smooth and elastic.
Add the potato and green chillies and mix well.
Cover the bowl with plastic and leave in a warm place to rise for about 10 – 15 minutes.
Knock the batter down very lightly and drop teaspoonfuls of batter at a time into the hot oil.
Fry each fritter, turning the fritters continuously, until golden brown.
Remove from the oil with a draining spoon and place onto brown paper or a paper towel to drain.

Cheese & Garlic
Party Wheel

Makes: 1 Cheese & Garlic Party Wheel Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes Baking Time: 25 – 30 minutes

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
10	ml	Salt ( 2 tsp )
5	ml	Sugar ( 1 tsp )
45	g	Margarine ( 3 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )

300	ml	Lukewarm water ( approx. 1¼ cups )
		Grated cheese, to sprinkle
		Flour, to dust

Method

Mix all dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Add enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about
5 minutes.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
Knock the dough down and divide into 13 equal pieces.
Roll each piece into a round ball and place 3 balls onto a greased baking tray, in the shape of a clover leaf. Place the 10 remaining balls around the clover leaf, to form a circle.
Brush with water and sprinkle with grated cheese, or dust with flour.
Cover with greased plastic and allow to rise in a warm place until double in volume, about 15 – 20 minutes.
Bake in a preheated oven at 200 °C / 400 °F for
25 – 30 minutes, or until golden brown.
Remove the 3 centre buns and replace with a bowl of chilli sauce.

Variation

Use the above dough recipe and arrange the balls into a round cake tin. Cover with plastic and allow to rise in a warm place for 20 minutes. Melt 60 g ( 4 tbsp ) margarine and add 10 ml ( 2 tsp ) crushed garlic and 5 ml ( 1 tsp ) chopped parsley or dried herbs. Allow mixture to cool down to lukewarm, pour over the buns and rise for a further 10 – 15 minutes. Bake in a preheated oven at 200 °C / 400 °F for 25 – 30 minutes, or until golden brown.