Marmite - Love it or Hate it?

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best thing to put on toast

Peanut butter and syrup

Or..

An Elvis sandwich, peanut butter and bananas, which is actually good for you... Or chunk it all into a Blendtec and make a smoothie out of it.
 
Peanut Butter.I can take it or leave it.

Often have a craving for honey but only the stuff with the honeycomb in the jar too. costs a fortune under the Tesco Finest label but worth every penny.

My Nan would often talk of sugar butties or even worse Lard butties. MMMMMMMM. Not.
 
I love Marmite, nothing can beat Marmite on hot buttered toast with a nice mug of hot tea when it's cold, wet and windy and you've just come in from walking the dog.

I also love honeycomb honey, but I was a bit spoilt when my dad used to keep bees and I could get the stuff fresh.
 
JON CHARLES!!

"Swipe it out of Al's ears". FEH! Now you've done it! No Marmite will ever touch these lips!!

Venus -

with hand over mouth, gagging!
 
My toast spread of choice is Leatherwood honey,from the leatherwood gum tree in Tasmania. It has a fairly strong taste and aroma comared to other honeys. But I do often have Marmite. I prefer it to Vegemite, and I don't wish to buy Kraft products as Kraft foods (in AU at least, don't know about overseas) is owned by Philip Morris Tobacco. Marmite in AU is made by Sanitarium, a food company owned by the Seventh Day Adventist Church. I particularly love Marmite on buttery crumpets.

By the way, Breakfast always starts with a bowl of Carman's Traditional Muesli, which at home we call "Cartman's muesli".

chris.
 
Never (to my knowlege) tasted Marmite, Vegemite, or Nutella.

But back in my nutrition days in college in the early 70's, I used to add brewer's yeast to all sorts of things. Scrambled eggs were a favorite. Made my family eat it, too, LOL. They hated it. I admit it's a funky taste, but not all that bad. Wheat germ (when fresh) is actually quite tasty, almost sweet.

Heck, I even like japanese dried seaweed, bonito flakes, and raw squid.
 
why not?

I can see why Nutella isn't so good for you - transfats without end. But the organic foods versions taste even better and, really - what's to say against chocolate and nuts?
Seems like every 10 years the nutritionists reverse themselves anyway.
Vitam-R tastes much better than Marmite and Vegimite - but, like Tartex - hard to get outside of central Europe.
I like marmite mixed with butter and big bread crumbs, spread on top of baked cauliflower. Adds a darker, rounder taste.
Well, actually, adds taste.
Nutella and peanut butter together is probably sinful beyond hope, but I have had them on graham crackers and just felt my arteries closing. Who cared - better than sex.
Warm nutella drizzled over lemon cake is a favorite of my students, gets asked for every year. They can't remember how I like term papers turned in from one week to the next, but I can skip teaching for 3 semesters and the first question from the new group is when we are baking again...
 
Panthera

Can you please specify what you mean to be Baked Cauliflower?

Do you mean Cauliflower florets pre cooked (boiled/steamed) and baked in a white roux sauce with topped with grated cheese?
what us brits call Cauliflower Cheese?

Or do you mean, and I have defo seen a recipe in which a whole head of cauliflower is baked with various spices rubbed into it?

I have not tried or made the latter however the former version is extremely tasty depending on who makes it.

Traditionally "Cauliflower Chesse" should only be in a plain white roux sauce of butter and flour cooked out until it is at the "blonde roux" stage, then milk is added gradually.

Flour and Butter amounts vary depending on how thick you want the end result to be. These amounts are for 1 pint of milk.

For a thick sauce I use around 2 oz of plain flour, 2 oz butter to 1pt milk

thinner reduce the butter and flour by about half an ounce

even thinner still use less butter and flour.

Cook the finished sauce out for 5 minutes at a simmer and correct the seasoning to taste.

Pour over semi cooked Cauliflower florets in a baking dish and top with grated mature cheese.

Cheddar is best if you can get it. Although I use a mix of cheddar and parmagiano regiano as the parmesan gratinates beatifully and gives a nice twist.

Also the untraditional way is to add some grated cheese to the white sauce and make Sauce Mornay. Then top with extra cheese.

Depending on my mood I will do either version although be sure to make enough to serve what you need. Cauliflower cheese does not make for tasty leftovers the next day!

The whole baked cauliflower does not excite me. One can only heave at the thought of Curry spices and overcooked cauliflower permeating the air!

Nick,

In a very cheffy mood. anyone want some recipe advice or new ideas for something just yell up!
 
Nutella

I used to eat Nutella a lot (finger thick on a roll!!) when I was a child - today I do not like it at all - too sweet and too fatty!
It is a German product, btw.
I prefer cheese, saussage, paté, ham and jam, marmalade, honey and jelly on my self-made dark rye-bread with sunflower kernels and pumpkin seeds in it. OUTSTANDING!!!
But also MARMITE is delicious together with a buttered slice of this bread.
But there's nothing to beat GERMAN METT ROLLS !!!!
Mett is finely minced fresh lean pork meat in which you knead chopped onions, salt, pepper and an egg yolk - a bit like tartare but made from pork instead of beef.

Ralf
 

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