My Marmite Recipes
Like so many people I have described myself, and have been described by others as akin to Marmite, you know the “love me or hate me” scenario, and yes I think there may be something of that in who I am. In my life I have had views and opinions on things and that always means others will therefore have theirs. However cooking with Marmite is something I love, I am one who loves the taste of the stuff. And even if it is only adding Marmite to toast, or with baked beans, or addition to anything on toast, Marmite adds something special and that little bit extra. These are just a few simple ideas, but I do believe you can easily go wild with the Marmite.
For 2 people
4 slices firm rustic bread
Level tablespoon of freshly chopped basil leaves
150g mozzarella cut into 4 slices
Marmite for spreading
1 large tomato sliced into 4
1 medium free-range egg
2 tablespoons olive oil
Freshly ground black pepper
In a shallow bowl mix together the egg, milk, chopped basil and pepper. Spread the Marmite over two of the slices then
dip all the slices of bread into the mixture until well soaked and transfer to a large plate. Then add the mozzarella and finally the slices of tomato to the Marmite slices. Season well with fresh pepper and then sandwich together the remaining slices of bread gently pressing together to seal the sandwiches.
Heat half the olive oil on a griddle or in a large non-stick frying pan and fry the sandwiches over a low heat for about 3-4 minutes on each side until golden, adding the remaining oil when cooking the second side. Check that the bread has cooked through and is not soggy inside and then drain on kitchen paper to remove any excess oil.
Serve immediately on warmed breakfast plates.
Don’t be fooled by the name, it’s not made with a traditional pastry base, but – so long as the right quantities of ingredients are used – holds itself together perfectly. It's probably the consistency of a savoury cake, or slightly stodgy scone. It is extremely tasty and filling, and you will probably find yourself having to hide it away once you start eating – otherwise you will end up eating one piece after another!
There’s no Marmite in the tart itself – the Marmite flavour comes from a delicious “glaze” that goes over the top, and runs down into the tart through little holes pricked into the top.
It is ideal cut up into smallish sections and served cold as part of the “nibbles” selection at a drinks party, and is divine with a glass of wine or a soft drink (but be warned – you won’t be able to leave it alone!) I also enjoy it as a snack with a cup of tea. You could even cut it into larger pieces and serve it as a lunch with salad, either slightly warm, fresh from the oven, or once it has cooled. You definitely need a drink with it, as the Marmite flavour makes it quite salty and leaves you feeling quite thirsty.
It’s not the healthiest of snacks, but a little piece now and again is not going to add on too many extra pounds.
I’d even hazard a guess that this tart is so tasty and has so many lovely flavours that even non-Marmite lovers would enjoy it. I am yet to prove my theory, however, as everyone in my family loves Marmite and I haven’t yet convinced a Marmite-hater to try it! Anyone care to rise to my challenge?! Go on, I dare you!
Now, here’s the recipe – it includes American measurements (i.e. cups) but cup measures are readily available from most kitchen shops, and many recipe books contain conversion charts. It also refers to Peri Peri sauce, which is a tangy, spicy sauce readily available from most supermarkets. Although it may seem wasteful to buy a whole bottle just so as to add a little sprinkle to this recipe, it makes a lovely marinade, so if you like spicy flavours it definitely won’t go to waste. Incidentally, the tart itself is not spicy (unless you make your sprinkle particularly generous!) the Peri Peri just adds a lovely “bite” to the flavour.
1 cup cake flour
1½ teaspoons baking powder
(can use self-raising flour but omit the baking powder)
1 cup strong Cheddar cheese – grated
½ teaspoon salt
¼ teaspoon mustard powder
A sprinkle of paprika
A sprinkle of Peri-Peri
125gm butter (or Stork margarine)
1 grated or finely chopped onion
Beat 1 egg and combine with a little milk, and add to the mixture. The consistency should be fairly “sloshy”.
Pour the mixture into a greased square or rectangular baking tin or Pyrex dish. Bake at 180º for +/- 25 minutes.
1 big blob of butter or Stork margarine
1 big teaspoon of Marmite
Prick the cooked tart with a fork and “drizzle” the Marmite mixture over it while both are still fairly hot. Once the tart has cooled, cut into appropriate size squares.
1x 1.2kg chicken
1 tsp Marmite
6 bacon rashers
1 bunch mixed fresh herbs
2-3 garlic cloves
butter for spreading
4 rashers of Pancetta
(or streaky bacon)
6 cherry tomatoes
Basil leaves to garnish
Grill the Pancetta until golden and crispy, adding the halved cherry tomatoes to the grill towards the end. Toast the crumpets and spread each with a little butter and a good spread of Marmite.
Arrange the Pancetta on top of the Marmite crumpets and then the cherry tomatoes. Finish each one with a dollop of Mascarpone and a few basil leaves to garnish.
Marmite Eggs Florentine
For 4 people (Vegetarian)
675gm frozen chopped spinach
4 medium free range eggs
1 tablespoon Marmite
4 slices freshly cooked toast
freshly ground black pepper
Warm the spinach in a microwave and drain in a sieve squeezing out
as much water as possible. Heat 1" deep of water in a frying pan
and poach the eggs for 3-4 minutes. Beat the Marmite into the
drained spinach and then pile it on to the toast, making a small
well in the centre of the spinach. Place a poached egg in each
well and season with pepper.
For two people (Vegetarian)
1 tsp Marmite
250g cooked cannellini beans, drained
2 shallots chopped
8 large or 12 small cherry tomatoes quartered
3 sage leaves
1 tablespoon extra virgin olive oil
freshly ground black pepper
basil leaves and extra virgin olive oil to serve
Pre-heat the oven to 200C/400F/Gas Mk 6. Put the prepared beans, shallots, tomatoes and sage leaves in a roasting tin with the olive oil and Marmite and toss gently to combine well. Season with pepper and bake in the oven stirring occasionally for 20 - 30 minutes or until the tomatoes are hot and bubbling and the shallots are beginning to brown.
Serve on good hot ciabatta bread drizzled with extra virgin olive oil, and garnished with fresh basil leaves.