DOUBLE POST SPESH! – Marmite, Cheddar & Parmesan Morsels and Coffee & Nutella Kisses

Marmite, Cheddar & Parmesan Morsels!

Coffee & Nutella Kisses – MWAH!

I am writing this post after a rather successful rehearsal at school with my awesome Music & Theatre Productions students who are in the process of putting on Our House; the brilliant Madness musical!  Knowing I would be ins school all day today I baked up some delectable delights last night so that I had some goodies for my work peeps on a dreary Monday morning.  So many fo you will know that it was only Wednesday that lent began and so my battle with our office begins – it used to just be 1 or 2 people ditching their sweet tooth cravings, but this year all the girls (bar me of course!!) have chosen to give up sugary based treats.  This makes my life very difficult as I am, at heart, a sweet baker through and through.  That doesn’t mean I don’t love savoury, you’ll see in my previous posts that I do relish a savoury challenge, however I am at my happiest when I am at my sweetest :) .  That’s why this is a double WHAMMY post…a savoury recipe which gives you the core ingredients needed for a sweet based bake too.  The Coffee & Nutella Kisses are made from the left over egg white from the Marmite, Cheddar & Parmesan Morsels; and we all know I HATE waste, so it was inevitable that all parts of the egg would be used!

Now I am a massive Marmite fan…

Look how happy we are – a match made in breakfast heaven!

…but Marmite isn’t just for breakfast!  Marmite is for any time of day and I might add here that a toasted onion bagel with Marmite for lunch is a particular treat!  Mmmmmmm Marmite…right where was I?!  Oh yes the recipe!  So this bake came from the book called Biscuit by Miranda Gore Browne and all I’ve done is tweaked and Zobird-ed it to make it my own.  Just follow the recipe below and remember to reserve your spare egg white for the Coffee Kisses after!

Ingredients

  • 150g plain flour
  • 50g wholemeal flour
  • 60g paremsan cheese (grated)
  • 90g extra mature cheddar cheese (grated)
  • 1 and a 1/2tbsp Marmite
  • 150g unsalted butter (straight from the fridge)
  •  1 free-range egg
  • 1 free-range egg yolk
  • Polenta & poppy seeds to roll the dough in

Method

 

Weigh out your flours, cheese and butter

Throw in to a food process and whizz together until they look like fine breadcrumbs

Separate your eggs….don’t forget to save that white!!

Nuke the Marmite in the microwave for 10secs on high and then whisk the eggs yolks in to it…scrape all of this in to the food processor

Whizz it all together again until it forms a dough…

…you may need to use your hands…I pre-warn you this is messy…I also pre-warn you that asking Tiki-G for a him to hand you flour to dust the work surface whilst you have sticky hands, will result in you receiving flour to the face for his own entertainment!

Gently knead on the floured surface, half the dough and wrap in clingfilm

Roll them in to a sausage shape that is about 6cms in diameter

Pop in the fridge for 1hr to set

Preheat the oven to 200degrees and sprinkle some polenta(cornmeal) and/or poppy seeds on a work surface

Unwrap the dough and roll it in the seed and polenta mix until fully covered

Slice to about 4mm thick with a sharp knife – reshape if need be – you should get around 13-15 biscuits per tube of dough

Pop on to lined trays and bake in the middle of the oven for about 10minutes until golden brown

Place on to a cooling rack and leave to go completely cold before jarring up

Now for the Coffee & Nutella Kisses

Ingredients

  • 1 egg white
  • pinch of Cream of Tartar
  • 50g caster sugar
  • 15g granulated sugar
  • 1tsp (heaped) of Azera/Millicano or similar coffee
Method
  • Preheat the oven to 110degrees and ensure your shelf is just above the centre

Line a tray with greaseproof paper and a little oil underneath to save it from lifting. Whisk the egg white and a pinch of Cream of Tartar in a food processor until stiff and peaky…

Add half the caster sugar and continue beating until shiny and firm. Add the rest of the caster sugar and beat once more until it is stiff and stands in firm peaks. Stir the granulated sugar and coffee through with a spatula and transfer to a piping bag with a nozzle of your choice.

Pipe out little dollops around the size of a 50p coin…aim for even numbers as you will need 2 meringues per kiss

Bake in the oven at 110degrees for 1 and a half hours

Leave to cool on the trays and gently remove to an airtight tin

When you are ready to serve add a small dollop of Nutella to a kiss and sandwich it with the other, store in an airtight tin…these should last for a few days

So why not give one of these recipes a go, or even try both…meringues are amazing as you need very few ingredients to reap a large amount of product – the image above only shows about 12 kisses but there were about 19/20 before me and Grant sampled some…Oooops hehe!  they are very addictive and a perfect addition to a cuppa tea or coffee.

Whether you’re a Marmite fan or not you should definitely try the morsels…you may be surprised!

Happy Baking

Love ZoBird :) x

 

 

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