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Lucy Loves…Cheese and Marmite Scrolls

Categories: East Sheen,East Sheen News,News

It’s feeling a little nippy, time for snuggy comfort food and for time in your kitchen baking.

When it comes to Marmite I am certainly in the love it camp. This does cause a problem, however, whilst I am trying to lay off the bread, as there is no receptacle for this truly British savoury spread. Cheese-marmite-rolls-recipe-lucyloves-east-sheen-villageI have missed slathering it on thick white bread with butter, and while these Cheese and Marmite Scrolls are not exactly carb free, some things are worth eating. And these warm scrolls of deliciousness are just that.
There’s a chill in the air tonight the likes of which I haven’t felt since early May. Part of me loves it, but the other part is yearning for the glorious summer just gone. Now is the time for warming, comfort food, let’s kiss goodbye to dressed leaves for the time being. These Cheese and Marmite Scrolls are made from a soft, scone like dough, flavoured with both strong cheddar and parmesan cheeses.  These are sprinkled onto a layer of Marmite which adds a salty, sharpness which is totally addictive. These warm rolls can be served in all sorts of scenarios. On their own, warm and straight from the oven, buttered served with some homemade soup, as part of a brunch line up, in fact I don’t think there’s an occasion when these cheesy treats shouldn’t be served. It is with huge thanks to the Sainsbury’s Magazine for this tasty little number.
I had a lovely day today, it was pouring with rain so I spent most the day holed up in my kitchen baking up a storm. Some days are made for food blogging and today was just one of those days. A day for cosiness, for recipe testing and eating and for the usual sink full of washing up.

This post will feature on Lucy Loves later this week.

Cheese and Marmite Scrolls Recipe

Makes 8

You will need a food processor or a large bowl and a lined baking trayCheese-marmite-rolls-recipe-lucyloves-east-sheen-village

  • 125g strong cheddar, grated
  • 55g cold butter, chopped
  • 225g self raising flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon mustard powder or use made-up mustard
  • 1/4 teaspoon cayenne pepper or paprika
  • A pinch of salt
  • 120ml milk, plus a splash for brushing
  • 3 teaspoons Marmite, warm in the microwave if it’s stiff.
  • 25g Parmesan, grated, or just use more strong cheddar

Pre heat your oven to 160 degrees fan assisted and line a large baking sheet with baking paper.Cheese-marmite-rolls-recipe-lucyloves-east-sheen-village

In your food processor add 50g of the cheddar, butter, self raising flour, baking powder, mustard and paprika and a pinch of salt. Process the mixture until it resembles breadcrumbs.

Pour in the milk until you have a soft, but not sticky, dough. Turn out onto a floured work surface and form into a ball.

With a floured rolling pin roll the dough into a rectangle sized around 24cm x 18cm. Spoon on the Marmite, warming it in the microwave if it’s a little stiff, and spread out over the dough. Mix the remaining 75g of strong cheddar with the 25g parmesan and sprinkle all but a couple of tablespoons over the Marmitey dough.Cheese-marmite-rolls-recipe-lucyloves-east-sheen-village

Roll up from the long side until you have a sausage shape. Trim the straggly ends then cut the sausage into 8 pieces then lay each piece, cut side up, onto the lined tray.

Brush the rolls with a little milk then sprinkle each one with the remaining couple of tablespoons of cheese. Place into the pre heated oven and cook for around 20 minutes or until golden, firm and smelling divine.

These Cheese and Marmite Scrolls are best eaten warm from the oven, but can be reheated in the next day or two if needed.

Lucy-loves-food-blog-eastsheenvillage

Author: Lucy Kellett