VEGEMITE Fondue

Prep time: 25 min – Total time: 45 min
Makes: 1 cob loaf

Ingredients

1 cob loaf
1 tsp Olive Oil
1 large onion (diced)
1 1/2 cup bacon (diced)
250g cream cheese (softened)
1 1/2 cups cream
2 cups mozzarella (grated)
1 cup tasty cheese (grated)
1 tbsp VEGEMITE

Instructions

Heat the oven to 180°C.

Cut the top off cob loaf and pull the soft bread out – place aside.

Heat olive oil in a pan, fry onion and bacon and place in a bowl.

Add the block of softened cheese, cream, VEGEMITE and grated cheeses. Mix well and fill the cob loaf.

Place bread lid on and wrap in foil.

Bake at 180°C for 45 minutes.

Remove foil and cook for a further 10 minutes.

Add the bread pieces and bake for 7-10 minutes to crisp up.

Enjoy!

Steak with Vegemite Butter

Prep time: 5 min – Total time: 10 min
Makes: 8 servings

Ingredients

120g butter, softened
1 ½ tablespoons of VEGEMITE
1 ½ tablespoons fresh thyme
8 sirloin steaks

Instructions

In a bowl, place the butter, Vegemite and thyme. Season with sea salt and cracked pepper, and mix to combine, until nice and smooth. Spoon the mixture onto a piece of glad wrap, roll tightly and fashion into a log. Twist both ends and refrigerate until needed.

Preheat a BBQ to medium-high. Brush both sides of the steak with a little olive oil or melted butter to prevent it from sticking to the BBQ.

BBQ the steaks until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium or 8 to 10 minutes for medium-well or until done to your liking.

10-seconds from removing, add a few slices of the slightly hardened butter to the top of each steak. Transfer the steaks to a plate and rest under foil for 5 minutes, letting the yummy butter melt into the steak.

VEGEMISO and Ginger Soup

Prep time: 15 min – Total time: 25 min
Makes: 4 servings

Ingredients

1.5 litres salt reduced chicken stock or vegetable stock
11/2 tablespoons VEGEMITE
3 spring onions diagonally sliced
1 large carrot cut into julienne strips or spiralised
1 bunch baby bok choy, thickly sliced diagonally
3 teaspoons grated green ginger
200g shitake mushrooms, trimmed (or swiss brown mushrooms, sliced)
1-2 tablespoons red miso paste (optional)
½ cup frozen edamame beans (can use fresh)
15g wakame, broken into pieces
300g silk tofu, cut into cubes

Instructions

Whisk together the stock and VEGEMITE in a medium saucepan until combined, bring to the boil then reduce to a simmer.

Add the spring onions, carrot, bok choy and ginger then simmer for 2 minutes or until the bok choy is a bright green.

Add the beans and wakame and simmer a further 2 minutes or until wakame is softened.

Lastly add the tofu and simmer until heated through. Season to taste.

Ladle into 4 serving bowls and serve immediately.

VEGEMITE Waffles

Prep time: 25 min – Total time: 40 min
Makes: 4-5 servings

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 large eggs (FARM PRIDE Eggs)
2 cups whole milk
8 tablespoons unsalted butter, melted
2 cups shredded cheddar cheese
1 Tablespoon of VEGEMITE

TOPPINGS:
Eggs (FARM PRIDE)
3 avocados
Tomatoes (cherry tomatoes, 2 punnets)
Green herbs (1 punnet each: basil, chives, dill)
Rocket

Instructions

Heat the oven to 180° and arrange a rack in the middle. Set a wire rack on a baking sheet and place it in the oven.

Whisk together the flour, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside.

Place the eggs in a second large bowl and whisk until just broken up. Add the milk and, while whisking constantly, slowly pour in the melted butter until evenly combined. Add the VEGEMITE and cheese. Stir until combined.

Add the milk-cheese mixture to the flour mixture and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps); set aside.

Heat a Belgian waffle iron to medium according to the manufacturer’s instructions. Once heated, fill it with batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter.

Top with eggs, avocado, tomatoes, etc.

VEGEMITE Noodles

Prep time: 5 min – Total time: 7 min
Makes: 1 serving

Ingredients

1 x 72g Instant Noodles (flavour sachet not required)
1 teaspoon VEGEMITE
Sweet chilli sauce, for drizzling
Grated tasty cheese, for sprinkling

Instructions

Boil the noodles in water as per the packet directions then drain and return to the pan.

Add the VEGEMITE and stir through the hot noodles thoroughly.

Spoon into a serving bowl or large mug , drizzle with some sweet chilli sauce then sprinkle with cheese.

Serve immediately.

Cheesy VEGEMITE Hot Cross Buns

Prep time: 35 min – Total time: 55 min
Makes: 12 servings

Ingredients

14g dried yeast
1 cup lukewarm water
2 Farm Pride Eggs, lightly beaten
¼ cup VEGEMITE
1 tablespoon caster sugar
20g butter, melted
3½ cups flour
¾ cup shredded Parmesan cheese

1 Farm Pride Egg yolk
1 tablespoon water
VEGEMITE, extra, for the crosses

Instructions

Place yeast and warm water in a large bowl and mix until yeast is dissolved. Add the Farm Pride Eggs, VEGEMITE, sugar and butter and whisk to combine.

Stir in the flour and cheese and mix together then knead for 5-10 minutes on a floured surface until dough is smooth and springy. Set aside in a covered bowl, in a warm place, to rise for 1 hour or until doubled in size.

Knock back dough then knead lightly. Divide into 12 even portions. Roll each into a smooth bun and place on a floured baking tray. Set aside in a warm place for 20 minutes or until doubled in size.

Beat together egg yolk and water to make an egg wash. Cut a cross in the top of each bun and brush egg wash over the top. Spoon the extra VEGEMITE into a piping bag with a small plain nozzle and pipe across the buns.

Bake in a hot oven 200c for 15-20 minutes or until golden and bases are crisp and sound hollow when tapped. Cool on a wire rack.

VEGEMITE Icy Poles

Prep time: 15 min – Total time: 6 min
Makes: 8 servings

Ingredients

2/3 cup caster sugar
½ cup cocoa
¼ cup honey
2 tablespoon VEGEMITE
3 teaspoons cornflour
1 teaspoon vanilla
1 cup milk
1 cup thickened cream, whipped

Instructions

COMBINE in a saucepan the sugar, cocoa, honey, VEGEMITE, corn flour and milk.

Whisk over a medium heat until the mixture is smooth, bring to the boil , reduce the heat and simmer gently until slightly thickened and custard like.

Remove from the heat, pour into a heat proof bowl and chill.

Fold the whipped cream through the chilled custard mixture then pour into popsicle moulds. Freeze until firm.

VEGEMITE Halloween Popcorn

Prep time: 5 min – Total time: 6 – 8 min –
Makes: 6 servings

Ingredients

1/3 cup oil
1/2 cup popcorn
30g butter
2 tablespoons VEGEMITE
1 tablespoon hot water

Instructions

PREPARE the popcorn in a covered saucepan according to directions on the pack.

WHILST the popcorn is cooking combine the butter, VEGEMITE and water in a small saucepan and whisk over a low heat until smooth.

BRING to the boil then remove from the heat. Pour over the hot popcorn in the saucepan and stir continually over a low heat for 1-2 minutes until well combined.

POUR into a serving bowl and serve warm.

VEGEMITE Breakfast Pizza

Prep time: 20 min – Total time: 15 min –
Makes: 2 servings

Ingredients

2 x 18- 20cm pita bread
1 tablespoon VEGEMITE
60g finely sliced or shredded smoked ham
6 cherry tomatoes, halved
1 1/3 cups grated Pizza Cheese Blend

Instructions

SPREAD each pita bread with VEGEMITE then sprinkle with 1/3 of the cheese. Top with ham, tomato and the remaining cheese. BAKE in a hot oven 200°C for 10-15 minutes or until cooked through. Serve immediately.

VEGEMITE Soda Swirl Muffins

Prep time: 15 min – Total time: 35 min –
Makes: 12 servings

Ingredients

300 g kumera (orange 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 tablespoons VEGEMITE
rosemary sprigs
2/3 cup Pizza Cheese Blend or tasty cheddar cheese

Instructions

PLACE the potato on a paper lined baking tray and spray with oil. Bake in a hot oven 200°C 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 onto a lightly floured surface and knead until smooth and elastic. Place 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 dough on a floured surface to make a rough 20 x 30 cm rectangle and place on a large, lightly floured baking tray. Spread with VEGEMITE and then top with kumera, rosemary and cheese. Bake in a hot oven 200°C for 10-15 minutes or until cooked through. Serve immediately.

VEGEMITE Filo Fingers

Prep time: 15 min – Total time: 35 min –
Makes: 10 servings

Ingredients

2 tablespoons oil
6 spring onions, finely chopped
600g potatoes, peeled, grated and drained
2 cloves garlic, crushed
1/4 cup chopped parsley
1 tablespoon VEGEMITE
Finely grated rind 1 lemon
1 1/2 cups Grated Tasty Cheese
10 sheets filo pastry
Olive oil spray
Tomato chutney, for serving

Instructions

HEAT the oil in a non stick frypan and cook the onions for 2 minutes. Add the potato and garlic and gently cook for 15 minutes or until the potato is tender. Stir in the parsley, VEGEMITE, rind and 1 cup of cheese. Set aside to cool.

FOLD a sheet of filo in half crossways. Place 2 tablespoons of filling on the short edge of the pastry. Fold the end of the pastry over the filling, fold in the sides and roll up to enclose. Spray well with the oil and place on a baking tray. Repeat with the remaining pastry and filling.

SPRINKLE the remaining cheese over the pastries then bake in a hot oven 200°C for 15-20 minutes or until golden brown. Serve warm or cold with tomato chutney.

VEGEMITE Ham and Egg Wraps

Prep time: 15 min – Total time: 25 min –
Makes: 2 servings

Ingredients

2 large tortilla wraps
VEGEMITE, for spreading
Lettuce leaves
60g thinly sliced ham
3 eggs, hardboiled and mashed
1 tablespoon ZOOSH Just Got Laid Free Range Egg Mayonnaise

Instructions

SPREAD each wrap with VEGEMITE. Top with lettuce, ham and combined egg and mayonnaise. Roll up to enclose and secure with a toothpick. Serve immediately.

VEGEMITE Egg and Bacon Wraps

Prep time: 15 min – Total time: 10 min –
Makes: 2 servings

Ingredients

4 eggs
Salt and freshly ground black pepper, to taste
2 large tortilla wraps
VEGEMITE, for spreading
4 shortcut bacon rashers, cooked and kept warm
25g baby spinach
1 small tomatoes, sliced
Chives for garnish, if desired

Instructions

BEAT the eggs with the seasonings. Melt half the butter in the pan, add half the egg mixture and cook until almost cooked through. Keep Warm. Repeat with remaining egg to make 2 omelettes.

SPREAD each wrap with VEGEMITE. Top with bacon, spinach, tomato and an omelette.

ROLL to enclose the filling. Cut in half and serve immediately.

Cheesy VEGEMITE Toasts

Prep time: 15 min – Total time: 30 min –
Makes: 8 servings

Ingredients

2x 25cm breadstick
VEGEMITE, for spreading
200g tasty cheese, thinly sliced
1-2 tablespoons chopped fresh thyme

Instructions

CUT each breadstick into 12 thick slices on the diagonal, but not all the way through.

SPREAD each cut side of bread alternately with the VEGEMITE then place in a piece of cheese. Continue until each split has VEGEMITE and cheese in each then sprinkle with the chopped thyme.

BAKE at 180°C fan-forced for 10 -15 minutes or until the cheese has melted. Serve immediately.

Spicy Nut Clusters

Prep time: 10 min – Total time: 30 min –
Makes: 10 servings

Ingredients

1 cups raw macadamia nuts
1 cups raw cashews
1 cup natural almonds
1 tablespoon VEGEMITE
1 tablespoon honey
2 teaspoons sesame oil
2 teaspoons water
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon chilli powder

Instructions

SPREAD the nuts on a large paper lined baking tray and bake in a moderate oven 180°C for 10-15 minutes or until golden brown.

COMBINE the remaining ingredients in a large bowl. Add the nuts and stir to coat evenly. Return the nuts to the baking tray and bake for a further 3-5 minutes or until dry to touch. Working quickly, use 2 spoons to press 2 tablespoon approx. of the nuts into clusters. Set aside on tray to cool completely before serving.

Nuts may be left separate if preferred.

VEGEMITE Tiger Toast

Prep time: 2 min – Total time: 7 min –
Makes: 2 servings

Ingredients

2 slices of bread
Butter for spreading
2 teaspoons of VEGEMITE
2 slices of cheese cut into strips

Instructions

TOAST bread and spread with butter and VEGEMITE.

TOP with cheese strips.

GRILL until cheese melts.

Bagel VBLT

Prep time: 20 min – Total time: 15 min –
Makes: 2 servings

Ingredients

2 bagels, halved and toasted
Butter, for spreading, if desired
VEGEMITE
Lettuce
Sliced tomato
4 shortcut bacon rashers, cooked
Sliced avocado

Instructions

SPREAD the base of the bagels with butter if desired then Vegemite. Top with the lettuce, tomato slices, bacon and avocado then sandwich together. Serve immediately.

Cheese and VEGEMITE Scrolls

Prep time: 10 min – Total time: 25 min –
Makes: 10 servings

Ingredients

3 cups SR flour
pinch of salt
50g butter
375ml milk
1 – 2 tablespoons VEGEMITE
200g grated tasty cheese

Instructions

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 40 cm x 25 cm rectangle.

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.

SPRINKLE with the remaining cheese and bake in a hot oven 220ºC for 15-20 minutes or until cooked and golden.

VEGEMITE Downunder

Prep time: 5 min – Total time: 10 min –
Makes: 1 servings

Ingredients

1 English muffin, split, toasted and buttered
1 teaspoon VEGEMITE
1 egg, poached or scrambled
1 American cheese singles

Instructions

SPREAD buttered muffins or toast with VEGEMITE and top with scrambled eggs and cheese. (Poached eggs may also be used.)

VEGEMITE Breakfast Tarts

Prep time: 15 min – Total time: 30 min –
Makes: 12 servings

Ingredients

1-1/2 tablespoons VEGEMITE
12 slices bread, crusts removed
60 g butter, softened
24 cherry tomatoes, halved
1/2 cup grated tasty cheese
1/4 cup roughly chopped flat leaf parsley
6 eggs, beaten

Instructions

SPREAD each slice of bread with butter and VEGEMITE. Press into 12 x 1/3 cup capacity greased muffin pans.

PLACE some tomato, cheese and parsley in each then pour in the egg. Bake in a very hot oven 220°C for 10-15 minutes or until cooked. Cool slightly before turning out. Serve warm or cool.

Avocado and VEGEMITE on Toast

Prep time: 5 min – Total time: 10 min –
Makes: 2 servings

Ingredients

4 slices bread
butter, for spreading
2 teaspoons VEGEMITE
1/2 avocados, peeled, sliced

Instructions

TOAST bread and spread with butter and VEGEMITE.

TOP with avocado slices and serve.

Egg and VEGEMITE Soldiers

Prep time: 2 min – Total time: 7 min –
Makes: 2 servings

Ingredients

2 eggs
2 slices hot toast, buttered
2 teaspoons VEGEMITE

Instructions

PLACE eggs in saucepan, add enough hot water to cover eggs. Bring to boil and simmer for 3 minutes for soft boiled yolk.

SPREAD toast with VEGEMITE and cut into 2cm fingers to make soldiers. Place eggs in egg cups, slice tops off eggs. Dip soldiers into soft yolk.

Roasted Root Veggie Soup

Prep time: 20 min – Total time: 55 min –
Makes: 4 servings

Ingredients

1 tablespoon olive oil
3 spring onions, chopped
500 g kumera (orange sweet potato), peeled and chopped
500 g pumpkin, peeled, seeded and chopped
1 carrot, peeled and chopped
1 tablespoon VEGEMITE
1 teaspoon ground coriander
1 teaspoon brown sugar
4 cups water
Milk for thinning, if required
Grated Tasty Cheese, for serving

Instructions

HEAT the oil in a stock pot and sauté the onion for 1 minute. Add the kumera, pumpkin, carrot, VEGEMITE, coriander, sugar and water. Bring to the boil, turn the heat down, cover and simmer for 30 minutes.

COOL slightly before blending soup until smooth, thin with a little milk if necessary. Spoon the soup into serving bowls and sprinkle with cheese. Serve immediately.

Barbecue Prawn Rolls

Prep time: 15 min – Total time: 20 min –
Makes: 4 servings

Ingredients

1/2 cup tomato sauce
2 tablespoons VEGEMITE
Tabasco sauce, to taste
500 g large green banana prawns (approximately 16), peeled and deveined
4 ciabatta rolls, split in half and char grilled
1 cup prepared coleslaw

Instructions

WHISK together the tomato sauce, VEGEMITE and Tabasco. Set aside half the mixture and marinate the prawns in the remaining mixture for 5-10 minutes.

LIFT the prawns from the marinade then discard. Char grill the prawns for 2-3 minutes on each side or until cooked.

SPOON the coleslaw onto the rolls then top with the prawns and a drizzle of the remaining sauce. Serve immediately.

Salmon and Spinach Patties

Prep time: 20 min – Total time: 35 min –
Makes: 4 servings

Ingredients

500 g salmon fillets, skinned and chopped into 1/2-1 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 continental cucumber
1/4 small red onion, finely sliced
1 tablespoon oil
4 bread rolls, split in half

Instructions

PLACE the salmon, spinach, onions and ginger in a bowl and mix to combine. Beat together the VEGEMITE and egg white then stir into the salmon mixture to help bind. Divide 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 cucumber and red onion in dressing.

HEAT the oil in a frypan and cook patties for 3-4 minutes on each side or until cooked. Place on serving plates with cucumber salad and rolls. Serve immediately.

Vietnamese Meatball Subs

Prep time: 25 min – Total time: 40 min –
Makes: 6 servings

Ingredients

500 g pork and veal mince
2 spring onions, chopped
1/4 cup chopped coriander
1 red chilli, seeds removed
Finely grated rind of 1 lemon
1 tablespoon fish sauce
2 tablespoons VEGEMITE
2 teaspoons cornflour
black pepper, to taste
1 tablespoon oil
2/3 cup ZOOSH Just Got Laid Free Range Egg Mayonnaise
Chopped red chilli or sambal oelek, to taste
6 long bread rolls
1 carrot, peeled and cut into julienne strips
25 g mixed salad leaves
coriander leaves, for serving

Instructions

PLACE the mince, onions, coriander, chilli, rind, sauce, VEGEMITE, cornflour and pepper in a food processor and process to combine. Shape a tablespoonful of mixture into a ball. Repeat to make 24 in total.

HEAT the oil in a frypan and cook batches of meatballs for 5-8 minutes or until cooked and brown.

STIR together the mayonnaise and chilli. Set aside. Split the rolls lengthways and fill with carrot, salad, meatballs and mayonnaise. Sprinkle with the coriander. Serve immediately.

SERVING Suggestion: Meatballs may be skewered and barbequed then served with Vietnamese Coleslaw.

Mexican Chilli Bean Beef

Prep time: 15 min – Total time: 50 min –
Makes: 4 servings

Ingredients

1 tablespoon olive oil
1 onion, sliced
500 g beef mince
400 g can chopped tomatoes
400 g can red kidney beans, drained
2 tablespoons VEGEMITE
2 tablespoons tomato paste
1 tablespoon CADBURY Burnsville Cocoa
Dried red chilli flakes, to taste
1/3 cup water
salsa
1 small red onion, roughly chopped
1 avocados, roughly chopped
2 tomatoes, roughly chopped
1/4 cup coriander leaves, roughly chopped
Corn chips, for serving

Instructions

HEAT the oil in a large saucepan and sauté the onion for 5 minutes or until softened. Add the beef and cook for 5-8 minutes or until lightly browned. Add the tomatoes, beans, VEGEMITE, tomato paste, cocoa, chilli flakes and water. Stir to combine and simmer gently for 20-30 minutes or until thickened.

TOSS together the red onion, avocado, tomatoes and coriander. Spoon the beef into serving bowls and serve with the salsa and some corn chips. Serve immediately.

Turkey Burgers with Salsa

Prep time: 20 min – Total time: 35 min –
Makes: 4 servings

Ingredients

500 g turkey mince
2 spring onions, finely chopped
2 tablespoons VEGEMITE
2 tablespoons mirin (sweet rice wine) or sherry
2 teaspoons brown sugar
1 tablespoon oil
4 bread rolls, split in half
lettuce, for serving
snow pea sprouts, for serving
tomato salsa or chutney, for serving

Instructions

PLACE the mince, onions, VEGEMITE, mirin and sugar in a bowl and mix to combine. Divide into 4 and shape into burgers.

HEAT the oil in a frypan and cook for 2 minutes on each side or until lightly browned. Transfer to a baking tray and bake in a moderate oven 180°C for 8-10 minutes or until cooked through.

ASSEMBLE burgers in rolls with the lettuce, snow peas sprouts and a dollop of salsa. Serve immediately.

Egg and VEGEMITE on Wholemeal

Prep time: 10 min – Total time: 10 min –
Makes: 1 servings

Ingredients

1 round wholemeal roll, halved
butter, for spreading
1 teaspoon VEGEMITE
lettuce leaves
2 hardboiled eggs, mashed ( or 1 extra large egg)
2-3 teaspoons ZOOSH Just Got Laid Free Range Egg
Mayonnaise
Salt and pepper, to taste
carrot strips or grated carrot
snow pea sprouts

Instructions

SPREAD the roll with a little butter and then the VEGEMITE. Top with the lettuce leaves.

COMBINE the mashed egg with enough mayonnaise to bind, then season to taste. Spoon the egg over the lettuce and top with carrot and sprouts. Wrap in plastic to retain freshness.

Sweet Potato and Rosemary Pizza

Prep time: 20 min – Total time: 65 min –
Makes: 2 servings

Ingredients

300 g kumera (orange 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 tablespoons VEGEMITE
rosemary sprigs
2/3 cup Pizza Cheese Blend or tasty cheddar cheese

Instructions

PLACE the potato on a paper lined baking tray and spray with oil. Bake in a hot oven 200°C 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 onto a lightly floured surface and knead until smooth and elastic. Place 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 dough on a floured surface to make a rough 20 x 30 cm rectangle and place on a large, lightly floured baking tray. Spread with VEGEMITE and then top with kumera, rosemary and cheese. Bake in a hot oven 200°C for 10-15 minutes or until cooked through. Serve immediately.

Vegetable Croquettes

Prep time: 20 min – Total time: 40 min –
Makes: 12 servings

Ingredients

500 g potatoes, peeled and chopped
200 g pumpkin, peeled and chopped
Kernels cut from 1 ear of corn
1/2 cup peas
1/2 cup grated cheese
1 tablespoon VEGEMITE
flour
1 egg, lightly beaten
2 tablespoons cornflake crumbs
cornflake crumbs, extra
oil, for shallow frying
tomato sauce, for serving

Instructions

BOIL the potatoes, pumpkin, corn and peas until tender, drain and then mash. Stir in the cheese, VEGEMITE and cornflake crumbs. Cool slightly.

PLACE the flour, egg and extra cornflake crumbs in separate shallow dishes. Shape the vegetable mixture into 12 croquettes. Lightly coat in flour, then egg and finally crumbs. Refrigerate until firm.

HEAT the oil in a frypan and cook the croquettes for 1-2 minutes on each side, until golden and heated through. Drain briefly on paper towel before serving with tomato sauce. Serve immediately.

Cheese and VEGEMITE Straws

Prep time: 10 min – Total time: 25 min –
Makes: 36 servings

Ingredients

2 sheets ready rolled puff pastry, thawed
1 tablespoon VEGEMITE
1/2 cup finely grated Parmesan cheese

Instructions

SPREAD half of each pastry sheet with VEGEMITE. Sprinkle over the Parmesan. Fold the pastry in half to enclose filling. Roll gently with a rolling pin to seal.

CUT into 1cm wide strips, twist and place on paper lined baking trays. Bake in a hot oven 200°C for 10-15 minutes or until golden brown. Serve warm or cold.

Sweet and Sour Chicken Pizza

Prep time: 20 min – Total time: 35 min –
Makes: 2 servings

Ingredients

1 cup flour
1 teaspoon dried yeast
1/2 teaspoon salt
1/4 teaspoon sugar
1/3 cup lukewarm water
1 tablespoon olive oil
3 teaspoons VEGEMITE
1/4 barbequed chicken, skinned and shredded
1/2 small fresh pineapple, thinly sliced
2/3 cup Pizza Cheese Blend or tasty cheddar cheese
2 spring onions, diagonally sliced
sweet chilli sauce, for drizzling

Instructions

SIFT together the flour, yeast, salt and sugar. Add the water and oil and stir to make dough. Turn onto a lightly floured surface and knead until smooth and elastic. Place 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 dough on a floured surface and place on a 26cm large, lightly floured pizza tray. Spread with VEGEMITE and top with chicken, pineapple and cheese. Bake in a hot oven 200°C for 10-15 minutes or until cooked through. Toss over the spring onions and drizzle with sweet chilli sauce. Serve immediately.

VEGEMITE Pizza

Prep time: 5 min – Total time: 20 min –
Makes: 2 servings

Ingredients

1 large frozen pizza base, thawed
1 tablespoon VEGEMITE
100g thinly sliced ham
1 small onion, sliced
1/2 cups grated tasty cheese
2 eggs, lightly beaten

Instructions

SPREAD the VEGEMITE over the pizza base and top with the ham, onion, cheese and lastly pour over the beaten egg.

BAKE at 190°C for 12-15 minutes or until golden and egg is cooked through. Serve immediately.

Sweet and Spicy Lamb

Prep time: 20 min – Total time: 28 min –
Makes: 4 servings

Ingredients

1/2 cup pineapple juice
1/4 cup oil
2 tablespoons golden syrup
1 tablespoons VEGEMITE
Finely grated rind and juice of 1 lime
5 cm piece root ginger, chopped
2 long green chillies, chopped
2 star anise
1 cinnamon stick, broken
4 lamb leg steaks
1/4 red cabbage, finely shredded
1/4 green cabbage, finely shredded
5 spring onions, finely sliced
1 carrot, peeled and cut into julienne strips
1/4 cup mint leaves, finely sliced
1/3 cup ZOOSH So Fabulous Kickin’ Coleslaw It’s Creamy & Tangy Dressing

Instructions

COMBINE the juice, oil, golden syrup, VEGEMITE, lime, ginger, chillies and spices in a large shallow dish. Add the lamb, cover with plastic wrap and refrigerate for at least a couple of hours.

COMBINE the remaining ingredients in a large bowl and mix to combine. Cover and chill until required.

LIFT the lamb from the marinade and char grill or barbeque for 3-4 minutes on each side or until cooked. Rest, wrapped in foil for 5 minutes. Cut into slices. Divide salad between serving plates and top with lamb. Serve immediately.

Simple Chicken Casserole

Prep time: 20 min – Total time: 50 min –
Makes: 2 servings

Ingredients

1 tablespoon olive oil
1 leek, washed and sliced
200 g chicken breast fillets, chopped
1 tablespoons flour
2 potatoes, peeled and chopped
1 large kumera (orange sweet potato), peeled and chopped
1 small parsnip, peeled and chopped
100 g green beans, chopped
2 teaspoons chopped rosemary
2-1/2 teaspoons VEGEMITE
1 cups boiling water
1 corn cob, cut into wheels and steamed, for serving

Instructions

HEAT the oil in a large saucepan and sauté the leek for 5 minutes or until softened. Add the chicken and sauté for 4-5 minutes.

SPRINKLE over the flour and cook, stirring for 1 minute. Add the remaining vegetables, rosemary, VEGEMITE and water to cover. Cover the pan and simmer for 15 minutes or until cooked. Spoon onto serving plates and serve with corn wheels. Serve immediately.

Chicken and Vegetable Couscous

Prep time: 20 min – Total time: 40 min –
Makes: 4 servings

Ingredients

1 tablespoon olive oil
2 spring onions, finely sliced
200 g chicken breast fillets, chopped
1/2 cup peas
1 carrot, peeled, chopped and steamed until just tender
1 zucchini, chopped and steamed until just tender
2 cups water
1 tablespoon VEGEMITE
200 g couscous

Instructions

HEAT the oil in a large saucepan and sauté the spring onion for 2-3 minutes or until softened. Add the chicken and sauté for 5-8 minutes or until just cooked through. Add the peas and cook for a further minute. Stir in the carrot and zucchini and keep warm.

BRING the water to the boil in a saucepan then stir in VEGEMITE. Sprinkle over the couscous. Turn off the heat, cover and stand for 5 minutes or until all the liquid has been absorbed. Fluff with a fork then stir through the chicken and vegetables. Serve immediately.

Poached Eggs on VEGEMITE Toast with Tomato & Feta

Prep time: 10 min – Total time: 10 min –
Makes: 2 servings

Ingredients

1/2 punnet cherry tomatoes, halved
Olive oil spray
Freshly ground black pepper, to taste
1 teaspoon vinegar
2 eggs
2 slices thick cut wholegrain bread, toasted and buttered
VEGEMITE for spreading
40g feta cheeses, crumbled

Instructions

PLACE the tomatoes onto an oven tray, spray with oil then sprinkle with pepper. Place under a hot grill for 5 minutes until heated through.

MEANWHILE bring a saucepan of water to the boil with the vinegar. Reduce to a slight simmer and add the eggs. Allow to cook for 3-4 minutes, or until cooked to your liking. Remove from the water with a slotted spoon and drain.

SPREAD the toast with the VEGEMITE and place onto the serving plate and top each with an egg. Place the tomatoes onto the plates and sprinkle with the crumbled feta. Season to taste. Serve immediately.

Hearty Tomato Soup with Cheesy VEGEMITE Toasts

Prep time: 20 min – Total time: 70 min –
Makes: 6 servings

Ingredients

2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, chopped
3 sticks celery, chopped
800 g can chopped tomatoes
400 g can brown lentils, rinsed and drained
2 tablespoons VEGEMITE
4 sprigs thyme
6 cups water
250 g penne pasta, or similar
1 x 30cm breadstick, sliced and lightly toasted
VEGEMITE, for spreading
2 cups grated Tasty Cheese

Instructions

HEAT the oil in a stock pot and sauté the onion, garlic and celery until tender. Add the tomatoes, lentils, VEGEMITE, thyme, and water and cover and simmer for 30 minutes.

UNCOVER, bring to the boil and add the pasta. Cook for 10 minutes or until the pasta is al dente.

SPREAD the toast with VEGEMITE then top with the cheese. Grill for 2-4 minutes until the cheese has melted. Spoon the soup into serving bowls and serve with toasts. Serve immediately.