I am a big fan of Marmite.
The classic way to eat it is simple: spread a very thin layer on buttered toast. I love it that way too, especially with strong black tea.
If you do not know Marmite, it is a British yeast extract spread. It is dark, salty, intense, and very savoury.
The important thing is to use very little.
This is not Nutella.
Do not apply it generously.
Here is another way to use it, which may sound strange at first.
My children and I love oatmeal cooked in water, made with large rolled oats.
When it is ready, we add a small piece of butter and about half a teaspoon of Marmite.
That is all.
No extra salt. No sugar. No milk. No toppings required.
My son sometimes adds a little ground black pepper.
This is a good idea.
The result is warm, savoury, soft, salty, and surprisingly satisfying.
It is a proper breakfast, especially on a grey morning.
I also use Marmite in cooking.
I add a small amount to:
- Roast meat
- Meat or vegetable stews
- Gravies and sauces
- Rich soups
- Borscht
- French onion soup
- Mushroom soups
- Żurek
It does not make a dish taste like Marmite, unless you use too much.
In small amounts, it adds depth, saltiness, and umami.
A jar lasts a long time.
Half a teaspoon can change an entire pot of soup.
These small food notes will eventually become material for my cookbook.
Recipe
- Large rolled oats
- Water
- Butter
- About 1/2 teaspoon Marmite per bowl
- Optional: freshly ground black pepper
Cook the oats in water.
Stir in butter and Marmite while the oatmeal is hot.
Taste before adding anything else.