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FOR
BREAKFAST
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Scrambled Egg Croissants
Ingredients
6 eggs
60ml milk
1/2 cup chopped chives
1 teaspoon butter
4 croissants, heated
1-2 tablespoons VEGEMITE
100g sliced ham
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BEAT eggs and milk together, add
chives. Melt butter in a pan, pour in egg mixture and cook over low
heat, stirring gently until creamy and soft.
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SPLIT croissants in half and
spread with Vegemite. Top with ham and cooked eggs. Season to taste.
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SERVE immediately
Serves: 4
Preparation: 10 mins
Cooking: 10 mins
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Vegemite Scrolls
Ingredients
3 cups self raising flour
pinch of salt
50g butter
375 ml milk
1-2 tablespoons VEGEMITE
200g grated tasty cheese
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SIFT flour and salt into a bowl
then rub through butter. Stir in enough milk to make soft dough. Knead
gently on a lightly floured surface, and then roll to form a 40cm x
25cm rectangle.
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SPREAD the Vegemite over the
dough then sprinkle over 3/4 of the cheese. Roll up along the long
side to enclose the cheese. Cut 10 x 4cm pieces from the roll and
place close together, cut side up on a greased baking tray.
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SPRINKLE with the remaining
cheese and bake in a hot oven 220ºC for 15-20 minutes or until cooked
and golden.
Serves: 10
Preparation: 10 mins
Cooking: 15-20 mins |
VEGEMITE FOR LUNCH
Gourmet Chicken Burger
Ingredients
375g chicken, minced
75g chopped bacon
1/2 onion, very finely chopped
1 tablespoon VEGEMITE
1/2 cup breadcrumbs
2 tablespoons flour
1 tablespoon oil
4 hamburger buns
1/2 cup KRAFT Miracle Whip
1 ripe avocado, peeled & sliced
2 tomatoes, sliced
1/2 Spanish onion, sliced
French fries, to serve
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COMBINE minced chicken, bacon,
onion, Vegemite and bread crumbs, in a bowl and mix well. Shape into 4
burgers, and then toss in flour until coated.
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PREHEAT and lightly grease a BBQ
grill with the oil and cook burgers for 10-12 minutes each side or
until browned and thoroughly cooked.
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TOAST the buns under a hot grill
until golden. Spread each side with Miracle Whip, then top with the
burger, avocado, tomato and onion, top with the lid and serve
immediately with French fries.
Serves: 4
Preparation: 15 mins
Cooking: 20 mins |
VEGEMITE FOR DINNER
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Honey & Vegemite
Chicken Fillets
 4
chicken fillets
Marinade:
1 spring onion, finely chopped
1 teasp sesame oil
1 clove garlic, crushed
2 tablesp honey
2 teaspoons sherry
2 tablespoons VEGEMITE
Serves: 4
Preparation: 5 mins
Cooking: 30 mins
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Garlic Beef & Vegetables
1 teaspoon oil
500g rump steak, sliced finely
2 cloves garlic, crushed
150g sugar snap peas
6 spring onions,
cut into 3cm lengths
2 teaspoons VEGEMITE
1 tablespoon water
1 tablespoon plum sauce
1/2 bunch silverbeet,
roughly chopped
rice or noodles, to serve
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HEAT a frying pan or wok, add the
oil, and cook the steak and garlic in small amounts until beef is just
browned.
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ADD sugar peas, spring onions and
stir in combined Vegemite, water and plum sauce. Stir fry for 4-5
minutes or until vegetables are tender. Add silverbeet, tossing gently
until just cooked.
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SERVE immediately with rice or
noodles.
Serves:
4
Preparation: 10 mins
Cooking: 15 mins
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PARTY SNACKS
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Frijole Dip
1 teaspoon oil
1 onion, finely chopped
1 clove garlic, crushed
1/2 teaspoon chilli powder
1 teaspoon ground cumin
2 teaspoons VEGEMITE
310g can red kidney beans, drained
425g can tomatoes, chopped
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HEAT the oil in a pan and cook
the onion, garlic, chilli powder and cumin for 2-3 minutes or until
the onion is tender.
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ADD Vegemite, beans and tomatoes
and cook for a further 10-15 minutes or until liquid reduces and the
mixture is thick. Serve with corn chips.
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Makes: 500g
Preparation: 10 mins
Cooking: 15 mins
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| Cheese &
Vegemite
Mini Quiches
12 slices bread,
crusts removed
butter for spreading
VEGEMITE, for spreading
60g bacon, finely chopped
80g sliced mushrooms
60g grated tasty cheese
2 eggs, lightly beaten
80ml cream
2 tablespoons chopped chives
- SPREAD each
slice of bread with butter then Vegemite. Press bread into non-stick
muffin pans, Vegemite sides facing up.
- COOK bacon and
mushrooms in a frying pan for 2 minutes. Combine bacon, mushrooms,
cheese, eggs, cream and chives.
- SPOON savoury
egg mixture into bread cases and bake at 210ºC for 15 minutes or until
set. Serve hot or cold.
Serves:
12
Preparation: 10-15 mins
Cooking: 15 mins
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Vegemite History
Vegemite dates back to
1922 when the Fred Walker Company, which became
Kraft
Walker Foods in 1926 and
Kraft
Foods Limited
in 1950, hired a young chemist to develop a spread from one of the richest
known natural sources of the vitamin B group - Brewers Yeast.
Following months of
laboratory tests, Dr. Cyril P Callister, who became the nation’s leading
food technologist of the 1920s and 30s developed a tasty spreadable paste.
It came in a two ounce (57g) amber glass jar capped with a Phoenix seal
with the label "Pure Vegetable Extract".
In an imaginative
approach, Walker turned to the Australian public to officially name his
spread. He conducted a national trade-name competition offering an
attractive 50 pound prize pool for the finalists. How the 50 pounds was
distributed or who was the winning contestant has unfortunately been lost
in history, but it was Walker's daughter who chose the winning name out of
the hundreds of entries.
That winning name was
Vegemite and in 1923 Vegemite first graced grocers' shelves. It was
described as "Delicious on sandwiches and toast, and improves the flavour
of soups, stews and gravies". However, it took 14 long years of
perseverance from Walker before Vegemite finally gained acceptance and
recognition with the Australian people.
Information from
Kraft Foods Official Vegemite site. For more information on the history of
Vegemite, including a timeline and old advertising campaigns, visit the
Official Vegemite site.
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