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.
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.
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.
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.
