Cheesy Garlic – Marmite Bread

Makes: 1 Large Loaf Temperature: 180 °C / 350 °F
Preparation Time: 1 hour 50 minutes Baking Time: 25 – 30 minutes

Ingredients

Dough:

500	g	Cake flour (4 Cups)
10	ml	Salt (2 tsp)
15	ml	Sugar (1 Tbsp)
30	g	Butter, unsalted
10	g	Anchor Instant Yeast (1 packet)
320	ml	Lukewarm water (1½ Cups)

Garlic – Marmite Butter:

60	ml	Unsalted butter, softened
7	ml	Salt (1½ tsp)
15-30	ml	Marmite (1 Tbsp – 2 Tbsp)
2-3		Garlic cloves, crushed
200	g	Cheddar cheese, grated
15	ml	Parsley, chopped

Method

In a mixing bowl, combine the flour, salt, sugar and rub the butter into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Add the lukewarm water to the flour mixture and mix to form a soft dough. Kead the dough well until smooth and elastic, for about 10 minutes. Cover the dough with greased plastic and leave to rest in a warm place for 10 minutes.
In a separate bowl, mix the butter, salt, Marmite, garlic and parsley until well combined. Reserve some for brushing. Set aside.
On a lightly floured surface, knock the dough down and roll it out. Using a round cutter, cut out as many discs as possible. Gather the off-cut dough and return under the greased plastic.
Spread the garlic – Marmite butter evenly over the surface of each disc. Sprinkle the cheddar cheese over each disc, then fold in half to form a semi-circle. Gently pinch the 2 pointy edges together to create a petal. Repeat this process for all the dough discs.
Place the pinched tips of 4 petals together in a greased pie dish to form the bud of the flower. Continue building the flower by placing a petal in the gap between every 2 petals, working in a circular pattern until all the petals are used. Repeat this process with the remaining dough until finished. Cover with greased plastic and allow to rise in a warm place for 30 minutes, or until double in volume.
Bake in a preheated oven at 180 °C / 350 °F for 20 – 25 minutes. Remove from the oven, brush with reserved garlic – Marmite butter to finish.

Sheet Pan Pizza

Makes: 1 – 2 Sheet Pan Pizzas Oven: 200 °C / 375 °F
Preparation Time: 1 hour 25 minutes Baking Time: 20 – 25 minutes

Ingredients

500	g	Cake flour (4 Cups)
7	ml	Salt (1½ tsp)
5	ml	Sugar (1 tsp)
30	g	Margarine (2 Tbsp)
10	g	Anchor Instant Yeast (1 packet)
320	ml	Lukewarm water (1⅓ Cups)
200	ml	Pizza sauce
15	ml	Bovril (1 Tbsp)
200	g	Cheese, grated
		Your choice of toppings

Pizza Sauce

30	ml	Olive oil (2 Tbsp)
2		Garlic cloves, minced
410	g	Tinned tomatoes (1 tin)
5	ml	Oregano, dried (1 tsp)
5	ml	Basil, dried (1 tsp)
10	ml	Tomato paste (2 tsp)
5	ml	Brown sugar (1 tsp)
5	ml	Salt (1 tsp)
5	ml	Black pepper (1 tsp)

Method for Sauce

Heat olive oil in a saucepan over medium heat.
Add garlic and sauté for about 1 minute, until fragrant.
Stir in the tinned tomatoes, oregano, basil, tomato paste, sugar, salt and pepper. Simmer uncovered for about 10 minutes, stirring occasionally, until slightly thickened. Allow to cool down before using on pizza dough.

Method for Pan Pizza

In a bowl, combine the flour, salt and sugar together. Add the margarine and rub in with the finger tips.
Add the Anchor Instant Yeast and mix. Gradually add lukewarm water to the flour mixture to form a soft dough.
Knead the dough until smooth and elastic, about 10 minutes. Cover with greased plastic and leave to rest for 10 minutes.
Knock down the dough and roll it out to fit the pan. Press evenly into the corners.
Mix the pizza sauce and Bovril together and spread over the dough. Sprinkle with the grated cheese and add the toppings. Cover with greased plastic and allow to rise for 15 minutes.
Bake in a preheated oven at 200 °C / 375 °F for 20 – 25 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven, cut as desired and serve.

Pigs In A Blanket

Makes: 20 – 30 portions Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 20 – 25 minutes

Ingredients

500	g	Cake flour (4 Cups)
7	ml	Salt (1½ tsp)
5	ml	Sugar (1 tsp)
30	g	Margarine (2 Tbsp)
10	g	Anchor Instant Yeast (1 packet)
320	ml	Lukewarm water (1⅓ Cups)
20	ml	Bovril (4 tsp)
9-12		Vienna sausages
1		Large egg, beaten
		Sesame Seeds (Optional)

Method

In a bowl, combine the flour, salt and sugar together. Add the margarine and rub in with the finger tips.
Add the Anchor Instant Yeast and mix. Gradually add lukewarm water to the flour mixture to form a soft dough.
Knead the dough until smooth and elastic, about 10 minutes. Cover with greased plastic and leave to rest for 10 minutes.
Knock down the dough and divide into 2 equal portions. Roll 1 piece of dough into a rectangle. Spread 20 ml of Bovril over the dough and cut the dough into strips. Cut each Vienna sausage into 3 pieces. Wrap a strip of dough around a piece of Vienna sausage. Repeat for the remaining pieces of dough.
Place the wrapped sausages on a greased baking tray, leaving space between them. Cover with greased plastic and allow to rise for 10 – 15 minutes. Brush with beaten egg and sprinkle with Sesame seeds (optional).
Bake in a preheated oven at 180 °C / 350 °F for 20 – 25 minutes, or until golden brown.

Sautéed Vegetables

Makes: 4 portions Cooking: Sauté
Preparation Time: 20 minutes Cooking Time: 10 minutes

Ingredients:

3		Carrots, cut into long wedges
300	g	Green beans, topped and tailed
30	ml	Olive oil (2 Tbsp)
30	ml	Butter (2 Tbsp)
1		Red onion, cut into wedges
3		Baby marrow, cut into long wedges
200	g	Cocktail tomatoes (1 punnet)
2	ml	Salt (½ tsp)
2	ml	Black pepper (½ tsp)
30	ml	Parsley, finely chopped for garnish (2 Tbsp)

Method:

Bring a pot of water to boil. Blanch the carrots for 1 minute, then remove and place in an ice bath to stop cooking. Blanch the green beans for 1 minute then remove and place in an ice bath. Drain and set aside.
In a large pan over medium-high heat, heat the oil and butter. Add the red onion, baby marrow, blanched carrots and green beans. Sauté for 2 – 4 minutes, or until the vegetables are cooked but still crisp.
Stir in the cherry tomatoes and cook for 1 minute and season with salt and pepper.
Remove from the heat, sprinkle chopped parsley and serve warm.

Bovril & Cheese Twists

Makes: 48 Bovril Cheese Twists Oven: 200 °C / 400 °F
Preparation Time: 1 hour 40 minutes Baking Time: 6 – 8 minutes

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
10	ml	Salt ( 2 tsp )
30	ml	Sugar ( 2 Tbsp )

10	g	Anchor Instant Yeast ( 1 Packet )
60	ml	Oil ( ¼ cup )
250	ml	Lukewarm water ( 1 cup )

Filling:

30	ml	Bovril ( 2 Tbsp )
120	g	Soft margarine
3	ml	Garlic and Herb spice ( ½ tsp )
2	ml	Aromat Seasoning ( ¼ tsp )
220	g	White Cheddar cheese, finely grated ( 625 ml / 2½ cups )

Method

Mix all the dry ingredients together. Add the Anchor Instant Yeast and mix.
Mix the oil and lukewarm water together and add to the flour mixture to form a soft dough.
Knead the dough well until smooth and elastic, for 10 minutes.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Mix the Bovril and margarine together until smooth. Add the Garlic and Herb spice, Aromat seasoning
and 60 g ( ¼ cup ) of the grated cheese. Mix well, cover and set aside.
Knock the dough down and roll into a rectangle of 40 cm x 30 cm x 2 cm. Spread the rectangle evenly
with the Bovril mixture. Sprinkle the remaining cheese.
Cut your rectangle into 1cm strips and divide each strip into 3 equal pieces, about 10 cm long. Twist each
strip tightly and place on a greased baking tray.
Bake in a preheated oven at 200 °C / 400 °F for 6 – 8 minutes. Allow to cool before removing from the
baking tray.

Savoury Chicken Braid

Makes: 1 Savoury Chicken Braid Oven: 180 °C / 350 °F
Preparation Time: 1 hour 40 minutes Baking Time: 20 – 25 minutes

Ingredients

360	g	Cake flour ( 3 x 250 ml / 3 cups )
5	ml	Salt ( 1 tsp )
10	ml	Sugar ( 2 tsp )
60	g	Margarine

10	g	Anchor Instant Yeast ( 1 packet )
1		Large egg, beaten
145	ml	Lukewarm water
15	ml	Bovril ( 3 tsp )
1		Beaten egg, to brush

Filling:

3		Chicken breasts, cooked and diced
1		Large onion, peeled and sliced
½		Green, yellow and red pepper, chopped coarsely
250	g	Mushrooms, sliced
3	ml	Aromat Seasoning ( ½ tsp )
3	ml	Cayenne pepper ( ½ tsp )
3	ml	Garlic and Herb spice ( ½ tsp )
250	g	Grated White Cheddar Cheese ( 310 ml / 1 ¼ cup )
30	ml	Bovril ( 2 Tbsp )

Method

Mix the flour, salt and sugar together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Mix the beaten egg and lukewarm water together and add to the flour mixture to form a soft dough. If the dough is too dry and firm, add a little more water, about 5 – 10 ml ( 1 – 2 tsp ).
Knead the dough until smooth and elastic, for about 10 minutes. Place onto a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Mix the filling ingredients together, cover and set aside.
Knock the dough down and roll into a rectangle of 30 cm x 25 cm x 3 mm thick. Spread the surface evenly with 15 ml ( 3 tsp ) of Bovril.
Place the filling lengthwise down the centre of the dough (15A). With a dough cutter, cut the dough diagonally from the filling to the corners of the dough (15B).
Cut 10 – 12 strips on either side of the filling (15B).
Fold the top and bottom ends of the dough over the start of the filling (15B).
Start at the top and place a strip across the filling, criss-crossing the remaining strips left and right, forming a criss-cross slated pattern from the top (15C). Continue until all the strips have been used, tucking the last strip under the braid to secure it (15D).
Place the braid on a lightly greased baking tray, cover with greased plastic and allow to rise in a warm place for about 10-15 minutes.
Brush lightly with the beaten egg and bake in a preheated oven at 180 °C / 350 °F for 30 – 35 minutes, until golden brown.

Scrumptious Mini Pizza

Makes: 24 Scrumptious Mini Pizzas Oven: 200 °C / 400 °F
Preparation Time: 1 hour 20 minutes Baking Time: 8 – 10 minutes

Ingredients

Dough:

500	g	Cake flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
30	ml	Sugar ( 2 Tbsp )

10	g	Anchor Instant Yeast ( 1 packet )
60	ml	Oil ( ¼ cup )
250	ml	Lukewarm water ( 1 cup )

Topping:

48	ml	Bovril ( ± 2 ml per mini pizza )
125	ml	Tomato sauce ( ½ cup )
20	ml	Sugar ( 4 tsp )
3	ml	Garlic and Herb spice ( ½ tsp )
½		Green, yellow and red pepper, chopped
250	g	Mushrooms, sliced
250	g	Grated White Cheddar cheese ( 310 ml / 1 ¼ cup )

Method

Mix all dry ingredients together. Add the Anchor Instant Dry Yeast and mix.
Mix the oil and lukewarm water together.
Add the oil mixture to the flour mixture to form a soft dough.
Knead the dough until smooth and elastic, for about 10 minutes. Cover with greased plastic and leave to rest for 5 minutes.
Knock the dough down, roll out to about 3 mm thick. Using a 9 cm cutter, cut out 24 rounds. (Until all the dough is used).
Place each round onto a greased baking sheet and spread each round lightly with Bovril.
Mix the tomato sauce, sugar, Garlic and Herb spice together and spread about 5 ml ( 1 tsp ) on top of the Bovril. Sprinkle with peppers, and top with sliced mushrooms and grated cheese.
Bake in a preheated oven at 200 °C / 400 °F for 8 – 10 minutes, or until golden brown.

Savoury Cheese Swirl

Makes: 12 Savoury Cheese Swirls Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 30 – 35 minutes

Ingredients

420	g	Cake flour ( 375 ml / 3 ½ cups )
5	ml	Salt ( 1 tsp )
60	ml	Sugar ( 4 Tbsp )
60	g	Margarine
10	g	Anchor Instant Yeast ( 1 packet )

150	ml	Lukewarm water
1		Large egg, beaten
1		Beaten egg, to brush

Filling:

60	ml	Soft margarine ( 4 Tbsp )
10	ml	Bovril ( 2 tsp )
30	ml	Biltong powder, to sprinkle ( 2 Tbsp )
75	g	Grated Cheddar cheese ( 200 ml / ± ¾ cup )

Method

Mix all dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Mix water and beaten egg together and add to the dry ingredients to form a soft dough. Knead the dough well until smooth and elastic, for about 10 minutes.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Knock the dough down and roll into a rectangle of 30 x 25 cm, about 5 mm thick.
Spread the margarine and a light layer of Bovril over the dough. Sprinkle with biltong powder and ⅔ of the grated cheese, reserving the rest for step 9.
Roll the dough up into a Swiss roll, seal the end with the fingertips and cut the roll into 12 equal slices.
Place each slice onto a greased baking tray, cover with greased plastic and leave to rise in a warm place until double in volume, about 20 – 25 minutes.
Brush with beaten egg and bake in a preheated oven at 180 °C / 350 °F for 25 minutes.
Remove the swirls from the oven and sprinkle the remaining cheese over the top of the swirls. Bake for a further 5 minutes. Allow to cool and serve.

Marmite and Caramelized Onion Dip

Makes: 1 Marmite and Caramelized Onion Dip
Preparation Time: 1 hour 20 minutes Cooking Time: 1 hour

Ingredients

20	ml	Oil ( 4 tsp )
2		Large onions, skinned and thinly sliced
30	ml	Water ( 2 Tbsp )
30	ml	Marmite ( 2 Tbsp )
10	ml	Balsamic vinegar ( 2 tsp )
230	g	Cream cheese ( 1 tub )

Method

Heat the oil in a saucepan, over medium heat. Add the onions and gently fry until translucent.
Reduce the heat to low, cover with the lid and simmer slowly, stirring occasionally. Add 30 ml ( 2 Tbsp ) of
water to prevent the onion from burning. Keep the lid of your saucepan on and allow onions to cook slowly,
stirring occasionally. Keep repeating this process until the onions are golden brown, soft and sweet.
Add Marmite and balsamic vinegar and cook for a further 15 minutes, stirring occasionally.
Place onions into a blender and liquidize to a purée. Mix the onion purée together with the cream cheese
until smooth. Cover with a lid or plastic wrap.
Chill and serve cold.

Mini Sweetcorn Loaves

Makes: 12 Mini Sweetcorn Loaves Oven: 180 °C / 350 °F
Preparation Time: 1 hour 20 minutes Baking Time: 15 minutes

Ingredients

400	g	Cake flour ( 830 ml / ± 7 cups )
5	ml	Salt ( 1 tsp )
30	ml	Sugar ( 2 Tbsp )
2	ml	Cayenne pepper ( ¼ tsp )
30	g	Margarine
10	g	Anchor Instant Yeast ( 1 packet )
1		Large egg, beaten
410	g	Whole kernel corn ( 1 tin ), drained, reserve liquid and top up with lukewarm water to measure 250 ml
100	g	White Cheddar cheese, grated ( 200 ml / ± ¾ cup )

Topping:

45	ml	Marmite ( 3 Tbsp )
90	g	Margarine
10	ml	Milk ( 2 tsp )

Method

Mix the flour, salt, sugar and cayenne pepper together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Mix the beaten egg and the reserved kernel corn liquid together to make the egg mixture. Add the egg mixture and the whole kernel corn to the flour mixture and mix until well distributed and resembles a sticky batter. Cover with greased plastic and rest for 5 minutes.
Knock the batter down with a wooden spoon, add the grated cheese and mix through.
Divide the batter into 12 greased mini bread pans. Sprinkle lightly with flour, cover with a greased plastic and allow to rise in a warm place until double in volume, for about 10 – 15 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 12 – 15 minutes.
In the meantime, warm the Marmite, margarine and milk over low heat and mix well.
Allow to stand for 5 minutes, loosen the sides of the mini loaves and prick the top of the mini loaves with a toothpick. Pour 15 ml ( 1 Tbsp ) of the Marmite mixture over the top of each mini loaf, while still warm. Allow to cool down before removing, to serve.