Marmite Product Review

I was sitting here thinking about all the Marmite products I have had the pleasure of trying over the years and decided to compile a list with my thoughts and views of these. I’m sure there are many more out there that I have not tried.

Marmite Original

The original spread I never grew out of from the first time I remember eating Marmite toasted soldiers to now on my crumpets or toast. Also spread thickly in sandwiches with cheddar cheese and salad cream or with blue cheese, lettuce, cucumber and salad cream, it makes my mouth water just thinking about it.

Marmite Squeezy

This should be the ideal answer ’squeeze straight on to the bread and spread’ but I don’t think it tastes the same. Having looked into this it is meant to be the same formula, just thinner. I’m not convinced you save anything as, after a while, you need to be a body builder to squeeze the last bit out so you end up taking the lid off and scraping out with a knife. So, in my opinion, stick to the glass jar. The original is best.

Marmite XO

The brand new contender from the dark side. Stronger in flavour, matured for longer and designed to give the hardened Marmite fanatics something else to get those taste buds jumping after continual abuse from the original. If you are like me I spread the original so thick the XO can only take me to a new level never achievable before. Thank you Marmite .

Marmite Cashews

An absolute taste sensation if you have not tried these. Be warned: once opened, never closed.

Marmite Cereal Bars

Well, what can I say about these? As you can see, I am a true Marmiteer but I have to say these are wrong. I have never tasted anything like these. Please let me know if you agree or disagree. It’s the first time with a Marmite product I have to say I don’t love it.

Marmite Bread Sticks

Well, to me they are ok. Not my most favourite of products but more than acceptable.

Cheddar Cheeses

One of my favourite products but, as you can see form my blog, I have a Marmite and cheese fetish so this is quite understandable. Never managed to get them out of the fridge and as far as a sandwich yet. Just eat them neat. I am really trying to stop this habit. When I do, I will let you know.

This is just a brief insight to my feelings on the above Marmite products. As I said before, I am sure there are many more. If you would like to share your thoughts on any of the above or any important ones I have missed, I would love to hear from you.

Marmite XO and Cheddar Cheese Bread

Well, as soon as I got hold of the XO I had to try something with it and it turned out great. Try it for yourselves!

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

• 1 1/4 cups – Tepid water
• Skimmed milk powder
• Sugar
• Salt
• Mustard Powder
• Mature Cheddar cheese
• Strong white bread flour
• Fast action yeast
• Marmite XO

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

1. Dissolve 4 teaspoons of XO 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 2 table spoons of mustard powder
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

Sit back wait till cooked. Then enjoy plain or toasted.

'My love affair with Marmite' by Ashlie

We would like to thank Ashlie from Canada for sending us her Marmite picture titled ‘My love affair with Marmite‘.

Here’s her story:

‘I grew up eating Marmite which is made from yeast and vegetable extract and hails from England. It is a gooey dark brown almost black paste that has an intense salty, savoury flavour to it. You either love it or hate it (which is the marketing slogan). and most of my friends do indeed hate it as they didn’t grow up eating it. It is great spread on toast especially if you add cheese. Most people only spread a thin layer on as it is quite powerful stuff but my cousin Graeme and I lay it on thick-as we always say “the thicker the better”. You can also add it to…‘ (to read full story click here).

Blue Cheese & Marmite Bread

I love sandwiches made with blue cheese and Marmite… so I thought I could combine them both into a bread. Here’s how I did it.

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

• 1 cup – Tepid water
• Skimmed milk powder
• Sugar
• Salt
• Mustard powder
• Blue cheese
• Strong white bread flour
• Fast-action yeast
• Marmite

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

1. Dissolve 3 teaspoons of Marmite in one cup of tepid water.
2. Add 2 table spoons of dried milk powder.
3. Add 1 table spoon of sugar.
4. Add half-teaspoon of salt.
5. Add 1 1/2 table spoons of mustard powder.
6. Add 1 cup of grated blue cheese.
7. Add 3 cups of strong white bread flour.
8. Add 1 1/2 teaspoons of fast-action yeast.
9. Use setting 1, basic, 1 1/2 lb loaf size, light crust.

This bread is delicious toasted with butter. Let me know what you think!

Update! (03/03/2010)

Thanks to @yamerias for taking the time to make his own blue cheese and Marmite bread. In his own words ‘An amazing thing and it tastes… well… AMAZING! (extracted from his blog).

Here’s the picture of his loaf:

Marmite Bread Snails

Thanks @dottymummy for sharing with us this picture. The Marmite bread snails look delicious!

You can visit Dottymummy´s site here.

Marmite Yorkshires

Just had an idea and tried it and it was not a bad first effort: Marmite Yorkshire Pudding.

Ingredients:

• Cup/Mug used for all quantities
• 2 eggs
• Plain flour
• Salt
• Milk / Water
• Marmite

Please use a mug or cup for measurements (this was a tip I saw on tv last year  and my yorkshire puddings have been great ever since).

Crack two eggs in the cup and see how high they come up, then transfer to a bowl. Using the same cup, fill it with plain flour to the same height as the eggs were and add to the bowl. Dissolve three teaspoons of Marmite in a small amount of  warm water in the cup and allow to cool. Then top up to the same height as the flour and eggs with half milk and half cold water mix. Add to the flour and eggs with a pinch of salt and then whisk to a smooth lump free consistency.

Heat some oil/lard in a 20cm cake tin and when hot and smoking, pour in the mixture.

Cook at 200 cº for 35mins or till crisp and golden.

Try it. I will again .

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