Marmite Crumpets

The inspiration for this recipe came from my love of Marmite on crumpets. The recipe from The Hairy Bikers has been adapted to incorporate the delicious spread I know and love so much. So here we have them, home-made Marmite flavoured crumpets. Come on Warburtons & Marmite, let’s get these on the supermarket shelves and quickly!

Ingredients

• 350ml of whole milk
• 6 tsp of Marmite
• 225g strong white flour
• 125g plain flour
• 1tsp caster sugar
• 1 level tsp of bicarbonate of soda
• 150ml warm water
• 7g packet of fast action yeast
• butter for greasing

Warm the milk very gently until tepid. Sift both the flours into a large bowl and stir in the yeast, salt and sugar until all are well combined. Make a small well in the middle of the flour mixture and stir in the warm milk. Beat with a wooden spoon for 3 or 4 minutes until thick and elastic. Cover with cling film and set aside in a warm place for about an hour or until the mixture has doubled in size.

When the batter mix has risen, mix the bicarbonate of soda with the warm water and yes the magic ingredient (the Marmite) in a separate jug. Once mixed, add to the batter mix and beat together for a couple of minutes. Set this mixture aside for around 30 minutes or until covered in tiny bubbles.

Heat a heavy based frying pan and butter the inside of crumpet rings. Spoon in around three tablespoons of mixture or about 1cm in depth. Cook for 9 to 12 minutes or until lots of bubbles have broken the surface. Remove from the rings, turn over and cook on the other side till brown and golden.

Eat while still warm or toast after they have cooled and enjoy with lashings of butter and Marmite* (*for serious Marmite lovers only)

Marmite Victoria Sponge Cake

Having made a Marmite cake for my friend’s birthday last week , I decided to refine the recipe and make a classic Victoria sponge filled with jam, dusted with icing sugar and, of course, containing my favorite ingredient Marmite.

Ingredients

• 200g soft margarine
• 300g caster sugar
• 4 heaped tsp of Marmite
• 200g self raising flour
• 3 eggs
• Strawberry jam
• icing sugar to dust

In a large bowl cream together the sugar and margarine with either and electric whisk or wooden spoon. When light in colour, beat in the Marmite.   Add one egg at a time, then beat into the sugar and margarine mix with a little flour. The remaining  flour should be gently folded into the mixture with a metal spoon.

Once finished, grease two 20cm cake tins and divide the mixture equally.

Cook at 180ºC for around 20 minutes or until golden and cooked. Allow to cool, then sandwich together with jam and dust with icing sugar.

Sit back and enjoy with a cup of tea

Marmite Chilli Bread

This recipe was developed after Theo Paphitis happened to mention in one of his tweets that his favourite is Chilli Marmite. The idea of combining chilli and Marmite in one of my recipes was an opportunity not to be missed. Strong in flavour and hot to taste.

Ingredients*(these are measurements for a bread-maker)

• 1 1/4 cups – tepid water
• Skimmed milk powder
• Sugar
• Salt
• Very Lazy Red Chillies
• Fresh chillies (4 large) chopped
• Mature Cheddar cheese grated
• Strong white bread flour
• Fast action yeast
• Marmite

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

1. Dissolve 4 teaspoons of Marmite in the tepid water.
2. Add 2 1/2  table spoons of dried milk powder
3. Add 2 table spoons of sugar
4. Add 1 teaspoon of salt
5. Add 4 table spoons of Very Lazy Red Chillies
6. Add 1 1/2 cups of mature cheddar cheese
7. Add 4 cups strong bread flour
8. Add 1 3/4 teaspoons of fast action yeast
9. Use setting basic for 2lb loaf size, light crust

My bread maker stops for a few seconds after 20mins to allow you to add fresh ingredients. At this stage add the chopped fresh chillies.

Once cooked, sit back enjoy and feel the heat

Very Peculiar? Marmite Chocolate

Having searched everywhere for Marmite chocolate last week, imagine my utter glee as yesterday morning I entered Robert Dyas in Brighton and there it was, in its sleek dark packaging, the familiar Marmite logo leaping of the packet drawing any true marmiteer towards it.

I hastily purchased two bars, and left the shop, thanking Mr Robert Dyas wherever he was. I was alone at the time  while waiting for my girlfriend who was having her hair cut, but I had to tell someone. I texted her the wonderful news and she replied with her usual enthusiasm (she has over the last couple of years embraced and encouraged my Marmite passion, not easy when living with an addict). She has become my chief taste tester so I needed her with me.

I walked around and decided a coffee was in order. I then stared longingly at the packet, reading the lable ‘Very Peculiar Milk chocolate, with a hint of Marmite indulgence. A Perplexing treat that bewilders the tastebuds’. Could all this be true of a chocolate bar? I love chocolate and, of course, I love Marmite but could this be a marriage of flavours to send me to heaven?

I left the coffee shop and collected my chief taster, even remembering in all the euphoria to tell her how nice her hair looked ( how good am I ).

We settled down and I opened the packet slowly to reveal the inner yellow wrapper. I smelt the chocolate, it had a hint of something different… We were at my dads house (he could easily be TheMarmitemansdad although he is not yet on Twitter). We all tried it, even my son who… does not like Marmite (Yes I Failed) and here’s my verdict.

To me its not got enough Marmite. If this was in a plain packaging I would doubt that anyone, even the most dedicated Marmite fanatics, would be able to say ‘that’s got Marmite in it‘. It just tastes like a slightly bitter tasting milk chocolate. Somewhere between that and dark chocolate. I have to say, I was slightly disappointed. It’s not very peculiar.

Having said that, the chocolate is nice. I have eaten the whole bar for research purposes, and you do get a taste left in your mouth for a few minutes after but it’s not Marmite as we know it.

I think they should revise it and add liquid centre of Marmite and then be true to the word Very Peculiar.

If you like Marmite and you eat chocolate, then you will eat this. If you don’t like Marmite and you eat chocolate, you will eat this. If you don’t like Marmite, you won’t buy this anyway so why not make it Marmitey enough to satisfy the true Marmiteer. It does not have to appeal to everyone.

This is my opinion and after so many years of spreading the spread so thick my taste buds have probably been Marmitezed, so I would appreciate your oppinions. Go out, buy it, try it and share with all of us what you think

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 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!

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!