LOVE IT OR HATE IT - MARMITE AND CHEESE STRAWS WITH A TWIST!
Another one of my daughter's recipes - she always makes these for us when she is home. Cheesy, crispy and flaky pastry straws with a lick of marmite - great for pre-dinner drinks, picnics, lunch boxes or snacks. The Marmite company has a very clever advert that announces that you either LOVE Marmite or HATE it! I love it, that's why it has been added to these delicious Cheese Straws........however, if you HATE it - I have suggested alternatives. My daughter only ever uses Marmite in her cheese straws - but then she is also a Marmite lover! Serve these in a tall glass for tasty appetiser nibbles - if you are using the other flavours, you can lable the glasses so Marmite haters can be pre-warned! Have fun! (For all my Aussie friends - PLEASE use Vegemite if you REALLY have to!!!)
Provided by French Tart
Categories Lunch/Snacks
Time 25m
Yield 32 Cheese and Marmite Straws, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 220C/425F/Gas 7.
- Divide the packet of puff pastry into four and use one portion at a time (popping the rest back in the fridge).
- On a lightly floured work surface, roll each portion to a rectangle measuring about 31cm x 21cm.
- Spread the pastry with the marmite and then sprinkle with a quarter of the grated cheese.
- Fold the pastry over lengthways and press firmly together.
- Cut about eight 1cm wide strips then cut each strip in half (so the straws aren't too long) and twist.
- Arrange on baking sheets and chill for 10 minutes before cooking or freeze until ready to cook, then bake for 7-10 minutes, until golden brown and puffed up - the cheese will also have melted.
- Trim the ends of the straws and carefully stand in glasses for a spectacular way of serving the straws.
- Alternatively, freeze the uncooked straws in baking sheets lined with parchment and cook from frozen when your guests arrive - you may need to add a few minutes to the cooking time.
Nutrition Facts : Calories 568.9, Fat 41.3, SaturatedFat 15.3, Cholesterol 39.7, Sodium 423, Carbohydrate 34.6, Fiber 1.1, Sugar 0.8, Protein 14.9
TOMATO SOUP WITH CHEESE & MARMITE TWISTS
A comforting childhood favourite - make up a batch and keep in the freezer for a quick supper
Provided by Sara Buenfeld
Categories Lunch, Soup, Supper
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6. Finely grate the cheese. Unravel the pastry, spread evenly with the Marmite, then sprinkle the cheese on top. Now fold the pastry in half to make a sandwich and press down well.
- Cut the pastry into 12 equal strips. Carefully twist each strip and place on a lightly greased baking sheet. Bake for 15 mins until golden. Leave for 5 mins to firm up a little, then lift onto a cooling rack with a fish slice.
- Halve the onion, then peel and chop it. Fry in the oil for about 5 mins, stirring with a wooden spoon until soft but not coloured, as this will spoil the colour of the soup later.
- Chop the tomatoes, then add to the pan with the stock, ketchup and oregano. Season. Bring to the boil, then turn down the heat. Cover the pan, then simmer for 15 mins until the veg are soft.
- Tip the cream into the soup, then gently heat, stirring with the wooden spoon until it just starts to bubble. Don't boil vigorously as the cream could curdle. Ladle into bowls and serve with the Cheese & Marmite straws.
Nutrition Facts : Calories 912 calories, Fat 73 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 2.06 milligram of sodium
BLUE CHEESE STRAWS
Make and share this Blue Cheese Straws recipe from Food.com.
Provided by dicentra
Categories Breads
Time 30m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- In a food processor, combine the blue cheese, flour, cornstarch, butter, salt and pepper and pulse until the dough just comes together.
- Transfer the dough to a sheet of plastic wrap and shape it into a 4-inch disk; wrap and refrigerate until firm, about 1 hour, or for up to 1 day.
- Preheat the oven to 375°. Line a baking sheet with parchment paper.
- On a well floured surface, roll out the dough to a 12-by-6-inch rectangle about 1/8 inch thick.
- Sprinkle the poppy seeds over the dough and press lightly to help them adhere. Cut the dough into 6-by- 1/2 -inch strips and transfer them to the baking sheet; twist the ends in opposite directions to make spirals.
- Bake the cheese straws for about 15 minutes, or until crisp and brown. Let the straws cool on the baking sheet before serving.
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