Happy Little Vegemite
If your kids just can't get enough of the good old Aussie staple Vegemite, then try out these great recipes adapted from Kraft for a delicious breakfast, lunch or dinner. Warning: They may result in serious Vegemite addiction.
Breakfast: Vegemite and cheese tarts
Who said a morning Vegemite fix had to be on toast? Check out this delicious recipe for cheesy morning tarts that will only take 30 minutes to prepare.
- 12 slices bread, crusts removed
- 60 g butter, softened
- 1 1/2 tablespoons Vegemite
- 24 cherry tomatoes, halved
- 1/2 cup grated tasty cheese
- 1/4 cup roughly chopped flat leaf parsley
- 6 eggs, beaten
- Pre-heat the oven to 220 degrees C.
- Spread each of the 12 slices of bread with butter and Vegemite.
- Press the bread into 12 x 1/3 cup capacity greased muffin pans.
- Place tomato, cheese and parsley in each, then pour the eggs on top.
- Bake in the oven 10-15 minutes or until cooked.
- Cool slightly before turning out. Serve warm or cool.
Lunch: Salmon and spinach patties
These patties not only look fantastic, but they taste amazing too, with a unique combination of flavours.
- 500 g salmon fillets, skinned and chopped into 1 cm pieces
- 100 g baby spinach leaves, coarsely chopped
- 3 spring onions, finely chopped
- 1 tablespoon grated root ginger
- 1 tablespoon Vegemite
- 1 egg white
- 1/4 cup seasoned rice vinegar
- 1 teaspoon caster sugar
- 1 teaspoon Vegemite, extra
- 1/2 teaspoon sesame oil
- 1 cucumber
- 1/4 small red onion, finely sliced
- 1 tablespoon oil
- Place the salmon, spinach, spring onions and ginger in a bowl and mix to combine.
- Beat together the tablespoon of Vegemite and egg white, then stir into the salmon mixture to help bind.
- Divide the mixture into 12 and gently shape into patties. Chill.
- Whisk together the vinegar, sugar, extra Vegemite and sesame oil.
- Use a peeler to cut the cucumber into long ribbons. Toss the cucumber and red onion in the vinegar and Vegemite dressing.
- Heat the tablespoon of oil in a pan and cook the patties for 3-4 minutes on each side or until cooked.
- Place on serving plates with the cucumber salad on the side. Serve immediately.
Dinner: Sweet potato and rosemary pizza
This will take just over an hour to make, but it's a great way to spend some time with your kids in the kitchen on a Friday or Saturday night. You can make the dough yourself, or simply buy a pizza base from your local supermarket and dress it up with this delicious, low-budget topping.
- 300 g sweet potato, peeled and thinly sliced
- Garlic olive oil spray
- 1 cup flour
- 1 teaspoon dried yeast
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/3 cup lukewarm water
- 1 tablespoon olive oil
- 1 1/2 tablespoons Vegemite
- Rosemary sprigs
- 2/3 cup grated mozzarella or tasty cheddar cheese
- Pre-heat the oven to 200 degrees C.
- Line a baking tray with baking paper and cover it with potato slices. Spray with oil and bake for 20-25 minutes or until just tender.
- Sift together the flour, yeast, salt and sugar. Add the water and oil and stir to make dough.
- Turn the dough onto a lightly floured surface and knead until smooth and elastic. Place the dough in an oiled bowl and cover with plastic wrap. Stand in a warm place for 30 minutes or until doubled in size.
- Roll out the dough on a floured surface to make a rectangle, roughly 20cm x 30cm in size and place on a large, lightly floured baking tray.
- Spread with Vegemite and then top with the sweet potato, rosemary and cheese.
- Bake in the oven (200 degrees C again) for 10-15 minutes or until cooked through.