Chocolate Marmite Caramel Fudge

Let me start by saying this is not a sponsored post.  Last week, I saw Johanna's Vegemite Fudge and found myself drooling over it, suddenly wanting to make it with the our British alternative of Marmite.  I was just going to bookmark it and come back to it, but greed got the better of me, plus I had all the ingredients to hand and I was at home waiting patiently for the Boiler man to service our boiler.  So as soon as he left, I pulled out all the ingredients I needed to make these morsels of temptation in my own home.

I couldn't wait to try them.  As soon as we had our dinner in the evening, I sliced them carefully and popped one in my mouth and wow.  Its unusual for sure - sweet and savoury, but we both loved umami aspect of them.  

We had so much of the Chocolate Marmite Caramel Fudge that there was no way we would be able to finish them off between us.  The following day D took some into his workplace and I took some into mine the following week when I returned back to work after some annual leave.  Loads of people at work were wary of marmite - snugging their noses, nevertheless they were tempted by the combination and tried them.  Even those who disliked Marmite loved them, one even described it as 'beefy chocolate' which made me smile.  I even tempted a colleague who was on a diet to take a piece, she was bowled over by it too.  I also took some over to my brothers house, one of my nieces tried a tiny bite and said yuk, the other had a bite and said yum.  Are you going to finish your piece off ?she asks her sister No she responded,  well I will finish it off for you then, they are too good not to eat!   Need I say more. 

Butternut, Kale and Sweetcorn Stew with Nooch Dumplings

Its been a little while since I have made stew with fluffy herby dumplings.  And the atrocious weather on Sunday kept me indoors and in the kitchen, cooking up some advanced meals for the working week ahead, this Butternut Squash, Kale and Sweetcorn Stew was one of them.  I think stews, casserole and ragout type dishes are best made a day or two in advance for the flavours to embrace the chosen vegetables. 

So when I got in from work, all I had to do was put the stew on the hob to start warming through and as it does, begin making the dumplings  which only takes moments to whip up - really - dropping the uneven shaped balls on top. Put the lid back on and allowing the vegetable suet to do its magic, fluff up and almost double in size in the steamy bubbling heat.   I have written about suet before, click here if you want to learn more.

The dumplings could be kept plain or just with herbs, but I wanted a little cheesyness without the greasy weight and that came in the form of nutritional yeast fondly known as nooch by many vegans, but those of you who are not vegan are most welcome to put a tablespoon or two grating of cheddar cheese. 

The stew was so rich and almost meaty in flavour from the yeast extract.  The vegetables not only added colour and texture, but also a sweetness and a certain earthy flavour.   

I am sharing this with The VegHog who is hosting #EatYourGreens this month. 

Just a handful of Vegetarian Suet recipes on my blog
Mushroom Pudding
Slow Cooked Tamarind Vegetable Pot with Cumin Dumplings
Spinach and Mushroom Roly Poly
Welsh Laverbread Suet Pudding

Eat Your Greens Round Up #1

Welcome to Eat Your Greens Round Up  #1.    This is a new monthly vegetarian cooking challenge for food bloggers.  Last month I set the challenge to   'Eat Your Greens'  and so many of you humbled me with your green submissions, all 14 of them. I have to admit I was a little nervous as to whether anyone would enter and have to say that I am delighted that so many of you you did. Thank you, Thank you so much. 

The idea behind 'Eat Your Greens' is really simple, to make something with a green vegetable each month.  You can use any kind of green vegetable that you like and make anything that you wish from a soup, salad dish, a smoothie, a stew, a curry, a pasta dish, cookies or even a cake  - absolutely anything, so long as the recipe is vegetarian, vegan recipes are also welcome.

So here goes... 

The first ever entry for Eat Your Greens comes from Emily Walsh from Cooking for Kishore.  Its a beautiful green, red and gold salad of spinach, strawberries and figs, as well as the honey mustard dressing, the savoury comes from the vegan feta cheese.  Emily made this salad with home grown spinach. The red is just striking.

Deena Kakaya shared her Miso Tamarind Roasted Potato Wedges with locally sourced garden greens that included asparagus, petit pois and okahijiki leaves,  Don' t you just love the combo, feel both virtuous and naughty at the same time.  

Janet of the Taste Space share Laotion Larb Tofu Lettuce.  I love how the lettuce serves as an edible green plate!

A fantastic speedy supper of Pasta with Spinach and Almonds from Gayathri of Spices Galore. T he green comes from the spinach, I also love the hint of red chilli dotted here and there and the creamy pine nuts.

I know some of you are avoiding soup with the weather being lovely and warm, but we have a Spicy 'Kermit' raw green cavolo nero soup by Sarah at Maison Cupcake. Sarah admits that a raw soup may not be to everyones taste, but I think we should all try anything once!

Avocado, Kale and Matcha Smoothie by Veganopolous.  Its a raw vegan  breakfast drink to wake you up and get your ready for whatever the day brings.   Her entry made me smile, she wrote 'I'd be wondering when I would start using the small tin of matcha I was given.  I've been hesitate to use it because...a small container is very expensive.  So I prefer to sit and look at it' .  I can relate to that feeling because I do exactly the same; and her post reminds me, I actually do have a small tin of matcha. 

Next up  a  Green Pesto from Culinary Adventures with Camilla, but this is no ordinary green pesto it is made wild arugula leaves know to those of us living in the U.k as rocket, as well as  parsley, almonds and wait for it black garlic! I am intrigued by the black garlic as I have not tried it yet. 

Johanna of Green Gourmet Giraffe sent over a vegan savoury Eccles cake, an indulgent puff pastry filled with vegan blue cheese, leeks, spinach and wild garlic salt.  I so need to try that next year. I know Johanna felt that she really should not have re-heated her Eccles cake under the grill, but I liked the golden crisp exterior, more texture, more bite.

Next we have an Easy Peasy Veggie Noodle Stir Fry from Louisa Foti from Eat Your Veg. This colourful noodle stir fry is packed with lots and I mean lots of green vegetables: beans, broccoli and courgette. Go over and check out her little tiger tucking in!

Now we have a change in the way of comfort eating, starting of with Linsey Patel from Home Cook Food.  Linsey shared her Soya Channa and Palak Curry/ Soya Chickpeas and Spinach Curry.  The green comes from the spinach that is lovingly clinging the soya and chickpeas - a vegetarians pulse of choice, I know its mine.

My husband would absolutely drool over this Asparagus and Lemon Risotto that comes from Corina at Searching for Spice .  Not only would he enjoy the crunch from the green spears of asparagus, but the zingy sharpness that comes from the lemon would also entice him.  

A posh cheese and toast from Caroline Makes.  So this Welsh valley girls wonders what is posh about it?  Leeks, of course.  I so approve of this very Welsh ingredient and goats cheese, I am even more satisfied - a step up from cheddar cheese.  Thank you Caroline.  

A step up from a snack is this hearty, oozy, bubbly and golden Cheesy Spinach Bake from the lovely Elizabeth at Elizabeth's Kitchen Diary.  Elizabeth shares lots of different ways that she uses up the spinach that has been appearing in her veg box lately; and this is one way. I just love how the spinach is smothered.

And finally,  a late entry missing the deadline, but how can I say no to a friend.  This Muttar Paneer aka Cheese 'n 'Peas comes from Ray from the Garlic Buddha.  Just look  at how green those garden peas look.  I also love the golden glow from the paneer, an Indian cheese that you will either like or not.  Fortunately for me, I like it.  Ray has served his Muttar Paneer with Marmite Sourdough bread.  I can't wait to see his blog post for the Marmite Sourdough! 

Once again, Thank you so much to every one who has participated and made the first Eat Your Greens blogging challenge a success.  Please do go on over and check out each entry one by one if you can.

Please feel free to share your recipes for July now.  Follow this link for the details.   Please also come back at the beginning of the month for another new food blogging challenge.  

Marmite Brown Rice

When we arrived back home in Scotland on Sunday, there was not much to eat in the freezer, no back up pizza or frozen chips. 

We could have easily stopped at the supermarket; or ordered a takeaway, but too be honest having been spoiled by my mother and sister-in-laws all week with rich buttery food, I was happy to cook that evening.  Except of course, we did not have much in the way of fresh produce, so it was a question of turning to my so called pantry.  Plenty to choose from there, but I picked up: the kilner jar containing brown rice, a can of sweetcorn and Marmite.

I've used Marmite in a number of my recipes where yeast extract is required.  Early this year I made some Marmite Roast potatoes.  So I was quite curious to try out this Marmite Brown Rice recipe.  Its a cross between a Pilaf and Risotto - Savoury undertones from the yeast extract and sweet overtones from the sweetcorn.  I liked it, but D wasn't so keen on it.

Fellow blogger Ms Marmite Lover, founder of one of the original and successful Underground Supper Clubs in the U.K* has posted a recipe for making Marmite from scratch. I have to be honest, as much as I like the idea of making my own, I will probably be sticking to this brand.  I do like having Marmite in my kitchen cupboards, when I am feeling poorly: drinking a hot mug of Marmite does me the world of good.  

Marmite Brown Rice with Sweetcorn
Serves 2 - 3
Ingredients
1 tablespoon olive oil
1 medium onion, finely sliced
180g brown rice, washed and drained
1 tablespoon Tamari or soy sauce
1 generous teaspoon Marmite, or similar yeast extract
400ml water
Small tin of sweetcorn
Optional: A handful of parsley, minced
Salt and black pepper to taste
Method
Heat the oil in a large, deep saucepan. Add the sliced onion and fry until softened.  Add the rice and cook, stirring constantly, for 1-2 minutes.  Then add the water, Tamari or soy sauce and Marmite to the rice and bring to the boil, then reduce the heat to simmer for 20 minutes.  Add the sweetcorn, salt and pepper to taste and simmer for a further 15 -20 minutes, or until the rice is cooked through and tender.  Stir in the parsley and adjust seasoning if necessary.
*In the U.K a Supper club is an underground restaurant run by home cooks.  Supper Clubs are not supposed to be exclusive or private posh eateries.  Supper Clubs are home bistros, pop up home restaurants and namely anti restaurant.  Sadly the idea of Supper Clubs as some of us know it is changing, as established restaurants are wanting a piece of this cherry pie. I wrote a little of my observations at the time about Supper Clubs aka Home Bistro', if you interested see here.

Lentil loaf with Marmite potatoes

For the past few days, we have been eating snacky kind of food. This evening I thought, I'd made more of an effort and make a proper plate of food.
Our plate consisted of Marmite roast potatoes, a slice of lentil loaf and oven roasted Brussels sprouts with garlic. I was rather surprised at my nephew as he actually liked the sprouts. Not many teenagers I know would say they like sprouts! but he did, perhaps because they were roasted. The brown lentil loaf was compact, yet light and packed with flavour.

I was just going to roast the potatoes in my usual way, but my nephew recommended coating them with Marmite. Marmite is made from yeast extract, a by-product of beer brewing. Marmite is a thick sticky, dark brown paste often used as a good spread. I've been told its very similar to the Australian Vegemite. It has a very strong and distinct flavour - savoury and salty with umami characteristics, hence the slogan Love it or hate it.
I don't love or hate Marmite. My attitude towards it is depicted by my mood. For example, I don't like it spread on toast, but I do like to drink it when feeling a little under the weather and my taste buds need awakening. I was quite curious to try his Marmite roasties. They were actually okay, though I don't think I'd be making them again too soon...maybe if I'm poorly and need some comfort eating.

Brown Lentil loafIngredients

Serves 6

320g brown lentils
2 bay leaves
2 tablespoon olive oil
1 large leek, washed thoroughly and thinly sliced
Pinch of salt
2 cloves garlic, crushes
1 tablespoon thyme
1 teaspoon fresh rosemary, minced
60g fresh breadcrumbs
Tamari or soy sauce to taste
1 teaspoon Dijon mustard
1 tablespoon lemon juice
MethodSort through the lentils and discard any stones or grit. Rinse thoroughly. Place the lentils and bay leaves in a large saucepan with 850ml of water. Bring to the boil over a high heat and simmer for a few minutes, skimming off any form that rises to the surface. Reduce the heat, cover and simmer for 45 minutes, or until the lentils are tender. If there is any liquid left at the end of the cooking time, uncover and boil rapidly until the liquid is evaporated. Discard the bay leaves.
Heat 1 tablespoon of olive oil in a frying pan and add the leek and sea salt. Saute for a couple of minutes then add the garlic, thyme and rosemary. Saute for a further 5 minutes, or until the leek is tender.
Preheat the oven to gas mark 4 and grease a 8 x 4 inch loaf tin. Combine the leek mixture with the cooked lentils. Add the breadcrumbs, tamari, mustard and lemon juice and mix well. Spoon the mixture into the prepared tin and drizzle the remaining olive oil on top. Bake for 45 minutes, or until the top is crispy. Turn out onto a plate, before slicing and serving. Adapted from Aine McAteer Recipes to Nurture.

Marmite Roast potatoesServes 2
IngredientsVegetable oil for roasting potatoes
Floury potatoes such as Maris Piper or King Edward
1 teaspoon of Marmite
Salt and pepper
MethodPreheat the oven to gas mark 7.
Once you have parboiled the potatoes, drain and set aside. Heat vegetable oil in a large tray. Whilst the oil is heating up, season the parboiled potatoes with salt, pepper and then coat them well with the Marmite. Tip the potatoes into the hot oil and bake for 45 minutes to an hour or until crispy. Make sure you turn the potatoes every 15 minutes so that they are crisp on all sides. Serve immediately.