This is my mum’s recipe for Marmite tart, which sounds kind of odd but is really delicious. It’s sort of a gourmet version of marmite and cheese on toast, I guess. By the time we could get a photograph half of it was eaten…
- 1 cup flour
- ½ cup and 1 ½ T melted butter
- ¼ cup grated cheddar
- 1 cup milk
- 1 tsp salt
- 1 free range egg
- 1 tsp baking powder
- 1 tsp Marmite
Preheat the oven to 180C.
Mix the flour and butter and then add the grated cheese. Mix together and then add the milk, salt and egg and beat to combine. Add the baking powder.
Pour into a greased pie dish and bake at 180C for 30 minutes.
Take the tart out of the oven and prick all over. Melt together the 1 ½ T butter and 1 tsp Marmite and pour over the warm tart.
I made these sausage rolls for a picnic recently, and they went down really well. They are super easy and quick to make, and will please hardened meat-eating sausage roll lovers. The uncooked mixture looks bland and boring but it somehow transforms into really meaty (but not in a gross faux-meat kind of way) sausage rolls. Serve slightly warm with tomato sauce, although they’re also good when cold and part of a picnic.
I got this recipe from this website, and added a few of my own touches.
- 3 eggs, lightly beaten
- 125 g pecans, finely chopped
- 1 medium onion, finely chopped
- 1 tsp vegetable stock powder
- 1 ½ tsp crushed garlic
- 3 T soy sauce
- 1 tsp chilli flakes (optional)
- 1 T worcestershire sauce
- 250 g chunky cottage cheese
- 1 cup oats
- ½ cup breadcrumbs
- 3 rolls of ready-made puff pastry
- 2 beaten egg yolks
Heat the oven to 220C.
Combine all the filling ingredients.
You can either make mini sausage rolls or a couple of big ones that you can cut up after cooking. Small ones are good for taking on a picnic.
Cover a baking tray with baking paper and roll out sheet of puff pastry onto it. For big rolls, cut the puff pastry in half lengthways. Fill one vertical half of each rectangle with filling, and then wet the edges of the half with filling with a bit of water. Fold over the other half of the rectangle on top and seal closed by pushing down on the edges with a fork. Repeat with the other rectangle and other rolls of pastry. Make a couple of slashes with a knife on top of each roll, and brush over with beaten egg.
For small rolls, cut small rectangles. Fill one vertical half with filling, wet the edges of that half and pull the other half on top, sealing the edges with a fork. Make a couple of slashes on each roll and brush egg over.
Bake the rolls at 220C for 20 minutes.
I’ve adapted this recipe from one I found in Femina magazine. This tart is super easy and quick to make. I love the bread as a tart crust substitute – the outside crust goes really crispy and the bottom is moist. If you want to make this a bit healthier, use reduced fat crème fraîche.
- 1 loaf of wholewheat seedy bread (I used a dense country seed loaf)
- 1 onion, chopped
- 750g frozen spinach
- 1 tsp crushed garlic
- 3 free-range extra-large eggs
- 250 g crème fraîche
- 1 cup grated Parmesan
- 50 g feta
Cut the crusts off your bread and thinly butter each slice. Use the bread to line a deep tart dish, with the buttered side against the dish. Slice pieces of bread to fit the shape of the dish. Push the bread together so there are no big gaps.
Fry the onion in some olive oil until it starts turning golden. Add the bag of frozen spinach (don’t defrost before cooking) and turn up the heat. Add the garlic and cook until the spinach is completely defrosted and the liquid has evapourated. Season generously with salt and pepper.
Whisk together the eggs, crème fraîche and the Parmesan. Season with salt and pepper.
Combine the egg mixture and the spinach and onion. Pour into the bread tart lining. Top with the crumbled feta.
Bake in the oven at 190C for 30 – 35 minutes, or until the feta starts turning light brown.
Serve with baby potato wedges and a salad.