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    You are in: Home / Cookbooks / Marmite & Vegemite
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    11 recipes in

    Marmite & Vegemite

    Yeastie Feastiez.

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    Ok, I haven't tried Vegemite yet, but I'm bound and determined to, so I found this recipe on their website. It sounded good! I hear the biggest mistake we Americans make with both Vegemite and Marmite are to slather them on thickly like peanut butter when the "right" way is to put a very thin, almost transparent layer on toast or the bread of your sandwich. I'm quite eager to try them, but a bit scared from all the "love it or hate it" hype! Of course, that's true for things like liver and brussel sprouts too...

    Recipe #158903

    The avocado/sour cream/lemon "dressing" on this delicious burger gives it a uniquely fresh taste. The pepper refers to both red bell and cracked black pepper. No need to dress this burger with anything else (including salt); there's TONS of flavor here! The ingredients originally called for 400 grams of beef mince and 100 grams of sausage mince, but I’ve converted it to approximate lbs. This is adapted from the Vegemite Cook Book... but I used Marmite for the burgers in the photo. So sue me! ;)

    Recipe #240328

    Vegemite is an Australian food icon, which can be consumed daily. It is a spread made mainly from concentrated yeast extract that is leftover from the beer brewing process, but that doesn't make it alcoholic.

    Recipe #204570

    I'm a virgin Vegemite eater, but plan to acquire a jar soon, so while perusing recipes on their website, I came across a few; this one sounded particularly up my alley. Check out the link, scrolling down for the picture of this dip: I LOVE cumin and the rest of the ingredients and can't wait to try this.

    Recipe #158904

    This sounds great and as soon as I make it, I'll be able to tell you more. Unless you make it before me in which case, please let me know how you liked it. Thanks! By the way, there are some specialty stores that sell Vegemite; I know of a couple British shops that carry it here, but it's not the same as the New Zealand variety... or so I'm told. I understand you can mix miso or miso with tahini and get a reasonable facsimile, but I'm unaware of the ratio. Make friends with a New Zealander! ;o) Tip from Vegemite website: This recipe tastes delicious with cooked Asian noodles.

    Recipe #158905

    This is from Kraft Foods. I know it sounds strange from the title but the marinade ingredients blend really well for a tasty chicken main.

    Recipe #230919

    This is from Kraft Foods. Untested by me but posted for ZWT III

    Recipe #230920

    Serve with chicken or beef satay. This is from the Vegemite Cook Book, which I finally got my hands on through an Australian friend! I haven’t tried this, but am posting for others.

    Recipe #240333

    Hmmmmmm, fatty - no good for bum but great comfort food! :) Sounds disgusting to most but after serving to people who have no idea what it is, it is asked for again and again!:) This is however best saved for a breakfast the morning after a night out and for people who are not on diets!

    Recipe #99772

    These babies can host almost any cheese, from a semisoft or soft ripened variety like Brie to a semihard one like goat's-milk Cheddar. I'm about to introduce mine to Vegemite. NYA-HA-HAAAAAA!!!!

    Recipe #168338

    Yes, another from my new Vegemite Cook Book, which I’ve adapted to my taste buds. Don't freak out about the Vegemite, which has gotten a bad rap in some circles. ;)

    Recipe #240337

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