For those who like savory flavors a real treat on toast

This tiny jar of concentrated yeast extract is quite the breakfast food. To use Marmite spread it thinly on toast or sandwich bread. Wait! What do you mean by "thinly?" I mean practically thin enough to be a monolayer of molecules because if you spread it any thicker it will taste pretty strong. Well actually I use a quarter of a teaspoon on each piece of toast which is buttered first to lubricate the process. And wait how would one spread it thinly on fresh untoasted AMERICAN bread without it tearing the fluffy crumb into tiny balls only suitable for feeding the koi? Again a bit of softened butter then a schmear of Marmite a slice of tomato and you have a super tea sandwich. This is often my dinner when I want something light.



How and why was Marmite invented and how did it become a beloved British traditional food right up there with hedgehog-flavoured potato crisps? Back in 1902 some genius took the lees of good old British Ale that is to say Brewer's Yeast and boiled it down to a tarry black substance that no one in their right mind would eat unless their Mum forced them to. Because of the B-complex Marmite became popular as a supplement for prisoners-of-war served in hospitals schools to troops in WWI and WWII. It almost was rationed in WWII with mothers told to spread it "very thinly for now."



Traditionally Marmite is served on sandwiches and especially on toast at breakfast on toast "soldiers" or triangles of toast that kids can dip into their boiled eggs. The flavor is meaty salty though it has less salt than the butter you might use with it and it has no meat or animal product--it's made of yeast so is vegetarian-vegan.



The flavor frankly takes some getting used to if you don't like strong savory things. However if you like savory meaty flavors and want something non-sugary sweet on your breakfast toast Marmite is fantastic. The closest I can describe the flavor is on the order of soy sauce beef bouillion or mushroom pate. Other uses for Marmite are to flavor soups meat or vegetable loaves and stews as a mix in dips or on bread for sandwiches and canapes.



4 grams or about 1/8 ounce of Marmite has the following B vitamins:



Riboflavin 0.28mg (17.5% RDA)

Niacin 5.4mg (35.6% RDA)

Folic Acid 100ug (50.0% RDA)

Vitamin B12 0.5ug (60.0% RDA)





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The best for chip dip!

I use to use the regular Lipton Onion soup mix for chip dip until I came across this a few years back. This is far and away the best for dip. The other was too salty and too strong. However the Golden Onion is far less salty and more subtle. Lipton suggests using one packet for each pound of sour cream. However I buy a 3 lb of Daisy sour cream at Walmart and mix two packets (2.6 oz's) into the container and it makes the best dip. I have literally caught guests dipping their fingers in it. I hope they never quite offering it. I like it best with big thick pretzels. It's also delicous with vegies too. My husband and I are active in the motorcycling community and and we like to entertain. People literally look forward to our gatherings because they know we'll have the dip. My husband tells our friends it's his "secret recipe".More detail ...

Love it or Hate it

You will hate it if you spread it on toast like you would peanut butter or jam. A little packs a big punch. 1/2 tsp is sufficient.



I spread it on toast add cheddar cheese tomato lettuce (sometimes a boiled egg) and bacon. It gives blt's a kick and the cheddar enhances the flavor.



TRY IT.

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