Marmite Recipes Comparison site

Marmite Cheddar Cheese & Bacon Muffins

Well, there is a first time for everything and today it was baking savory muffins. This was my first attempt after being tempted by @Kabieuk (thanks for the suggestion!).

Here is my recipe for Marmite muffin:

Ingredients

• 2 cups of self-raising flour
• 1/4 of a cup of finely chopped mushrooms
• 1/2 a cup of mature grated cheddar cheese
• 1/2 a cup of cooked back bacon finely chopped
• 1 tsp of dried rosemary
• 125g of melted butter
• 1 cup of full cream milk
• 1 egg
• 4 tsp of Marmite

Firstly put the bacon in the oven at around 180º for 15 mins or until cooked but not crispy. While the bacon is cooking, finely chop the mushrooms. In a large bowl add the flour, grated cheese, rosemary, mushrooms and then the cooked bacon after first finely chopping it. Melt the butter in a separate container and then add the Marmite to this and stir until dissolved. Lightly beat the egg in a separate cup. Then to the dried mixture add the butter and Marmite mix, the beaten egg and the milk. Mix gently until all combined. Put the mixture into a greased muffin tray and bake for about 25 mins or until golden and cooked.

Enjoy!

For all other Muffins visit   www.wraggamuffins.co.uk.

Marmite & Cheddar Cheese Scones

I made scones for the first time yesterday and they turned out great. Then I obviously had the idea of introducing Marmite and @philmarquis suggested the cheddar cheese part… Here is my recipe for Marmite  Cheddar Cheese Scones .

Ingredients

• 225g of self raising flour
• Pinch of salt
• 55g of butter
• 25g of grated mature cheddar cheese
• 150ml of whole milk
• 4tsp of Marmite

In a large bowl add the flour, salt and butter. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in the cheddar cheese.

In a separate container, mix the Marmite with the milk. Make a small well in the centre of the breadcrumbs and mix in the milk and Marmite gradually with a knife until you have a soft dough.( only use enough of the mix to get the required consistency). Then place on a floured board and knead , pat down with your hands until the dough is 2cm thick. Using a 5cm pastry cutter, cut the dough and then place onto a lightly floured baking tray (plain flour). The mixture should make around 8 scones.

Lightly dust the scones with plain flour and bake at 200ºc for around 20mins or until cooked and golden.

Enjoy!

Marmite & Cheddar Cheese Nibbles

With the school holidays now upon us, a great way of keeping children entertained is to get them involved in the kitchen. It’s fun and also allows them to be creative.

This simple Marmite and cheese nibbles recipe is ideal for kids to prepare (always under adult supervision).

Ingredients

• 100g plain flour
• 50g unsalted butter
• 50g grated mature cheddar cheese
• 15ml cold water
• 1 heaped tsp Marmite

Sieve the flour into a mixing bowl. Add the butter and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.

In a separate cup, mix the cold water with the Marmite and add to the mix.  Add then the cheese and stir with a fork until it forms a smooth dough.

Divide the mixture into about 12 to 14 parts and roll each part in your hand to make small rolls of approximately 1cm thick. Alternatively, roll out on a floured board to 1cm thick and cut to any shape you like (kids will usually prefer to make their own shapes: e.g. stars, hearts, etc.).

Place on a greased baking tray in a pre-heated oven at 200ºc for approximately 12 to 15 minutes or until golden brown.

Happy cooking

Marmite Marinated Pork with Lentils

This recipe is not just for those who love Marmite, but also for those who enjoy cooking.

Ingredients for the marinade

• 2 cloves of garlic
• 4 tbsp of chopped fresh coriander
• 1 tbsp of red wine vinegar
• 4 tbsp olive oil
• 2 tsp Marmite

Main ingredients

• 4 pork fillets cut into 3cm chunks
• 1 large onion diced
• 1 red pepper deseeded and diced
• 1 green pepper deseeded and diced
• 600ml of vegetable stock
• Chorizo  cut in to small chucks (optional)
• 4 medium potatoes cut into cubes
• 280 gm small green lentils rinsed
• Olive oil
• 3 tsp Marmite

Crush the garlic in a mortar and pestle. Add the coriander and crush into the garlic. Mix in the red wine vinegar, the Marmite and finally the olive oil. Transfer to a deep bowl and add the pork. Leave in the fridge for a few hours (for best result leave overnight).

Fry the marinated pork in a frying pan with the marinade 0n a medium heat until cooked through and then leave to one side. In a deep pan add some olive oil and cook the onions and peppers on a medium heat until soft (not brown). Add the lentils and sir until coated in the oil. Stir in the vegetable stock.  Add the potatoes and the chorizo and bring to the boil. Finally, add the Marmite, cover and simmer for around 30 mins or until the lentils are soft and tender.

Once the lentils are cooked, reheat the pork and serve.

Enjoy!

Marmite Roast Potatoes

Many Marmiteers had mentioned this combination to me but I had never tried it. I love crispy roasts and the thought of them coated in Marmite was just too much to resist. This is my take on them and I hope you enjoy as much as I did.

How to make Marmite roasties

Peel some potatoes and cut into to halves or quarters depending on the size of them. Place in a pan, cover with cold water and par boil them for about 7 mins. Strain the water, return to the pan and shake to rough up the edges (this will help the oil and Marmite soak in and will make the roast potatoes crispy).

While the potatoes are boiling, place a baking tray with plenty of olive oil  into a pre-heated oven at 180ºc.

In a cup mix 2 tbsp of olive oil with 3-4 tsp of Marmite.  Pour over the potatoes in the pan and toss them around until they are all coated .

Carefully remove the baking tray from the oven, place on the hob over a gentle heat and put the potatoes in the oil . Return the potatoes to the oven and cook  for approximately 45 mins or until crispy and golden on the outside and soft and fluffy in the inside. While cooking, turn and baste the potatoes at least once.

If you like Marmite you will like these, I am sure.

Enjoy!

Spanglish Croquettes a la Marmite & Queso de Cheddar

First of all and despite the name, the traditional Spanish croquettes (‘croquetas’ in Spanish) do not contain potatoes but a filling of white sauce / bechamel.

I managed to get this traditional recipe from one of the locals during a trip to Spain (I hope they don’t find out that I’ve added Marmite to this recipe that has been handed down for generations, lol).

Ingredients (for 4 people)

• 60g butter
• 1 small onion
• 60g plain flour
• 2 glasses of whole milk
• Cheddar cheese
• 100g ham
• Salt
• 2 eggs
• 50g fine dried bread crumbs
• 250ml olive oil
• 3 heaped tsp of Marmite XO

Chop the onion into small dice. Heat the butter in the frying pan until melted and add the onion and cook for approximately 5 minutes until soften (not brown). Then add the flour gradually, stirring, until all the oil has been absorbed and the flour appears golden. Stir in the hot milk gradually until the mixture is thick in consistency. Add the grated cheese and a pinch of salt, stir until melted, then add the chopped ham. Finally, stir in three heaped teaspoons of Marmite XO (or original) until the mixture turns marmite-brown.

Put the mixture in a shallow dish and leave to cool for about 2 hours. Then refrigerate for at least 6 hours (preferably overnight).

Mould the mixture by hand into small rolls. Dip in egg and bread crumbs until covered. Then fry in the olive oil on a medium setting until golden brown on all the sides.

These Marmite bites can be served hot or cold accompanied with salad. In both cases they are deliciosas!

Soft Marmite Rolls

I was surprised with how soft these rolls are. Simply perfect for that Marmite snack of your choice at any time.

Ingredients* (*measurements for a bread maker)

• 1 1/4 cups of tepid water
• 1 tbsp dried milk powder
• 2 tbsp melted butter
• 2 tbsp sugar
• 1 1/2 tsp salt
• 3 tsp Marmite
• 3 1/4 cups strong white bread flour
• 1 1/2 tsp fast action yeast

Important : As with all bread-makers, you need to put the ingredients in the order below.

1. Add water
2. Add Marmite
3. Add skimmed milk
4. Add melted butter
5. Add sugar
6. Add salt
7. Add flour
8. Add fast action yeast
9. Use basic setting 8 for dough

Once the machine has finished making the dough, kneed the mixture by hand with a little more flour to prevent it sticking. Then divide into six and shape into rolls. Place on a greased baking tray. Cover and leave for about 15 -20 mins and they will double in size. After that cook in the oven at 190ºc for approximately 15-20mins or till golden brown.

Serve with lashings of butter while soft and warm.

Tasties!

Marmite Pizza

I have been thinking about trying this recipe for a few weeks. I made the first one this afternoon and I have to say it’s delicious! (well, if you like Marmite, that is).

Base Ingredients* (*measurements for a bread maker)

• 1  Cup tepid water
• 1 tbsp melted butter
• 2 tbsp sugar
• 1 tsp salt
• 2 3/4 cups strong white bread flour
• 3 tsp of Marmite
• 1 tsp Fast action yeast

Important : As with all bread-makers, you need to put the ingredients in the order below.

1. Dissolve the 3 tsp of Marmite in the tepid water
2. Add the melted butter
3. Add the sugar
4. Add the salt
5. Add the flour
6. Add the fast action yeast
7. Use basic setting 8 for dough.

Topping

• 150g grated Mozzarella cheese
• 150g grated mature Cheddar cheese
• 3 tsp Marmite
• 250g creamed tomato sauce
• 2 tbsp tomato ketchup
• 1 red pepper
• 1 green pepper
• Sliced Spanish chorizo
• Jalapeños

While the dough is making, you can prepare the sauce for the base. For the sauce add the cream tomatoes into a bowl. Then add 2 tbsp of tomato ketchup and yes, you have guessed,  3 tsp of Marmite (for a little kick, you can also add 4 drops of Tabasco sauce). Mix these all together until the Marmite has dissolved and then chop and prepare a red and a green pepper. After this I went to the shop because I did not have any cheese, but you will probably be more organised .

When the dough is ready, grease a baking tray and spread the dough out to cover the base (it can be quite sticky but be patient and you will get there). Then brush lightly oil and leave for 15 mins. Spread your tomato sauce mix over the base and cover with a mixture of both cheeses. Place the chorizo, peppers and jalapeños over the cheese and cook until the base has hardened and the topping is golden brown.

Then sit back and enjoy.

Tasties!

Marmite Jacket Potato With Cheddar Cheese

Just tried this,  so simple but so so tasty.

Take a medium-sized baked potato. Wash, then prick several times. Rub some salt into the skin which will help it crisp up when cooking. Cook the potato at 200ºC for about 45 minutes or until the skin has hardened and the potato is soft (you can check this with a skewer). Remove the potato and scrape out from the skins into a bowl. Add around 75 g. of grated mature cheddar cheese and three generous teaspoons of Marmite. Mix with a fork until creamy and smooth. Fill the skins back up with the mixture and place back in the oven for a further 15 minutes.

Cover your plate with shredded iceberg lettuce and some tomatoes. Drizzle a generous helping of balsamic vinegar over the salad add salt to taste and for that extra kick  two teaspoons of Very Lazy Red Chillies in white wine vinegar (optional).

When the potato is golden brown in colour, remove from the oven, place on the plate and enjoy.

Tasties!

M&S Wrap

Soft floured wrap, lashings of creamy dreamy salad cream. The finest matured cheddar cheese grated to perfection and delicately sprinkled into place. Crisp and succulent cos lettuce, crushed black pepper with a sprinkling of Mediterranean sea salt, all blended together in a dark brown spread packed full of mouth tingling flavours.

This is not just any wrap. It’s an M & S Wrap.

Marmite & Salad Cream wraps, tasties!