Marmite Choconut Cakes

I never thought Marmite could go into something sweet and I certainly couldn’t have imagined that a few of my not so Marmitey friends would even try them (let alone enjoy them!). Now I’ve even got some orders

The new Marmite Chocolate will be available from shops tomorrow and I can’t wait to try it, but if you thought that the chocolate idea is ‘very peculiar’, you should try these:

Ingredients

• 600g soft margarine
• 600g caster sugar
• 5 heaped tsp of Marmite
• 200g cocoa powder
• 400g self raising flour
• 3 eggs
• 1 jar of peanut butter
• 300g icing sugar

In a large bowl cream together the sugar and margarine. When light in colour, beat in the Marmite. Mix the flour and cocoa powder together in another bowl. Add one egg at a time, and beat into the sugar and margarine with a little of the flour and cocoa mixture. Then, the remaining flour and cocoa should be gently folded into the mixture.

Once finished, grease a muffin tray and spoon in the mixture ( should make 12 cakes). Alternatively, use paper cake cases.

Cook at 180ºc for around 25 mins or until brown and cooked.

While the cakes are cooking, empty your peanut butter into a bowl and combine with the icing sugar.

Once the cakes have cooled, cover with the icing and enjoy.

The Marmite Roast Dinner

I wanted to create something different: a complete Marmite meal.

The  Marmite roast was born, a roast dinner dedicated to Marmite.

This is only for the true Marmite lover: beef roasted in a Marmite and mustard rub, Marmite roast potatoes, carrot and swede mashed with Marmite and butter, Marmite yorkshire puddings, stuffing with Marmite, mange tout boiled in Marmite water and all finished with homemade Marmite Gravy.

• Marmite roast potatoes

See the Marmite roast potatoes recipe already on site.

• Marmite Yorkshire puddings

See the Marmite Yorkshire pudding recipe already on site (mixture cooked in individual trays).

• Carrot & Swede
  

Cut and chop the carrots and swede and boil in slightly salted water for about 40mins or until tender and soft. At various intervals, while these are boiling, strain some of the water in to a separate container and set aside to be used for the gravy later. Add more water if required to stop them boiling dry. Mash with butter and 3tsp of Marmite.

• Beef

Mix 3tps of Marmite together with 2tsps of English mustard. Score the fat on the beef joint, rub the mix well in and cook as instructed.

• Stuffing

I cheated and used a packet mix but added 3 tsps of Marmite and then cooked as the instructions (delicious).

• Mange tout

Heat some water in a pan add 2 tsps of Marmite to the water and boil for around 5mins.

• Gravy

To make the gravy use the baking tray where you had cooked the meat in as you need to use all those lovely meat juices. Place on the hob on a gentle heat and when the juices are hot, sprinkle on some plain flour and cook for a few minutes. Stir with a wooden spoon so you de-glaze the tray (the amount of flour depends on the amount of juices you have). The flour needs to cook out and soak up these juices until you have a thick paste. Then add the water from the carrot and swede a little at a time. Use a whisk and keep stirring until it thickens. Keep adding the vegetable water until you have the thickness of gravy required. Then add to the mix 4tsps of Marmite. Colour with a few drops of gravy browning. Season to taste. I suggest just pepper and there you have it, gorgeous Marmite Gravy.

Bring them all together for the ultimate Marmite roast.

Marmite Yamerias (Croquette Potatoes)

The following recipe has been named after a fellow Marmiteer known as Yamerias who has supported my blog since its beginnings.

I will list the ingredients below but there are no specific quantities as it depends on how many potatoes you cook to how many Marmite Yamerias you end up with.

Ingredients

• Potatoes for mashing
• Mature cheddar cheese grated
• Marmite 4 tsps
• Butter salted
• Bread-crumbs
• Egg
• Olive oil

Peel the potaoes and place in a pan of boiling water. Cook  for approximately 20mins or until soft. Drain the excess water. Add around 25gm of butter and 100gm of cheese, then 4tsp of Marmite. Mash them all together until obtaining a smooth potato mix. Leave to cool and place in the fridge for about an hour.

Once cool, mould the potato into croquette shapes and dip in beaten egg. Finally, roll in the bread-crumbs until completely coated.

Once they are all ready, heat some oil (approximately 2cm deep) in a shallow frying pan at a medium heat. When the oil is ready, gently place the croquettes in the oil and cook on all sides until golden and crispy.

Sit back and enjoy your Marmite Yamerias

Tasties!

Marmite & Cheddar Cheese Straws

Just made some Marmite and cheddar cheese straws. I was inspired by Yamerias to make these so I adapted my recipe for Cheddar cheese bites.

The ingredients and method of preparation are the same apart from I added double the cheese and double the Marmite for that extra Marmitey taste. Cut into strips instead of rounds and there you have them.

They melted in the mouth and have all gone rather quickly

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!