Love It Or Hate It Marmite And Cheese Straws With A Twist Recipes

LOVE IT OR HATE IT - MARMITE AND CHEESE STRAWS WITH A TWIST!

Steps:

• Preheat the oven to 220C/425F/Gas 7.
• Divide the packet of puff pastry into four and use one portion at a time (popping the rest back in the fridge).
• On a lightly floured work surface, roll each portion to a rectangle measuring about 31cm x 21cm.
• Spread the pastry with the marmite and then sprinkle with a quarter of the grated cheese.
• Fold the pastry over lengthways and press firmly together.
• Cut about eight 1cm wide strips then cut each strip in half (so the straws aren't too long) and twist.
• Arrange on baking sheets and chill for 10 minutes before cooking or freeze until ready to cook, then bake for 7-10 minutes, until golden brown and puffed up - the cheese will also have melted.
• Trim the ends of the straws and carefully stand in glasses for a spectacular way of serving the straws.
• Alternatively, freeze the uncooked straws in baking sheets lined with parchment and cook from frozen when your guests arrive - you may need to add a few minutes to the cooking time.

CHEESE STRAWS AND WAFERS

Steps:

• Cream cheese and margarine; add flour and Rice Krispies.
• For Cheese Straws, roll out on floured cloth; cut in 2 1/2 x 1/2-inch sticks.
• Bake at 375 degrees for 10 minutes.
• For Cheese Wafers: Form into balls and place on ungreased cookie sheet; mash lightly with fork.
• Bake 10 to 12 minutes at 350 degrees.

TOMATO SOUP WITH CHEESE & MARMITE TWISTS

Steps:

• Heat oven to 200C/180C fan/ gas 6. Finely grate the cheese. Unravel the pastry, spread evenly with the Marmite, then sprinkle the cheese on top. Now fold the pastry in half to make a sandwich and press down well.
• Cut the pastry into 12 equal strips. Carefully twist each strip and place on a lightly greased baking sheet. Bake for 15 mins until golden. Leave for 5 mins to firm up a little, then lift onto a cooling rack with a fish slice.
• Halve the onion, then peel and chop it. Fry in the oil for about 5 mins, stirring with a wooden spoon until soft but not coloured, as this will spoil the colour of the soup later.
• Chop the tomatoes, then add to the pan with the stock, ketchup and oregano. Season. Bring to the boil, then turn down the heat. Cover the pan, then simmer for 15 mins until the veg are soft.
• Tip the cream into the soup, then gently heat, stirring with the wooden spoon until it just starts to bubble. Don't boil vigorously as the cream could curdle. Ladle into bowls and serve with the Cheese & Marmite straws.

CHEESE STRAWS

Steps:

• NOTES: These freeze well, but you must re-heat them for 3 to 4 minutes in a 350 degree oven before serving or they will not be crispy.
• If you want the straws to be mild, just use 1/4 teaspoon of cayenne; 1/2 teaspoon for regular (slightly spicy), or you can add more if you like them really spicy - 1 teaspoon will make them very spicy, and probably too hot for kids. I usually use 1/2 teaspoon of cayenne.
• The rice flour helps the texture of the straws, it gives them a nice sandy texture, like a good shortbread. If you cannot find rice flour, you can use just regular all purpose flour.
• I find that I get a better final product if I use margarine - I use Land O Lakes 80% Vegetable Oil Margarine in this recipe. The straws made using margarine hold their shape better, are crispier, and are less fragile once baked. Also, the dough made with margarine is much easier to press out of the cookie press. On a health note, margarine has trans fats in it (2.5g per tablespoon), and butter has a lot of saturated fat (7g per tablespoon), so make your decision accordingly - these are a special occasion treat which I make infrequently, so I don't worry too much about using margarine here.
• DO NOT use the kind of margarine which comes in a tub, or any margarine with less than 80% vegetable oil - these types of margarine have a lot of water in them, and they will ruin the consistency of the straws.
• The dough for this is pretty stiff and thick - when it is done it will be like a shortbread dough - it will not be a squishy, stretchy mass that sticks together in one uniform ball. I have posted a photo of the dough when it is done being mixed so you can see what it should look like.
• You can make the dough ahead of time and keep it in the fridge for a couple of weeks or freeze it for up to 3 months.
• If you refrigerate the dough, it will be very hard when you take the dough out of the fridge (this is especially true if you have made the dough with butter), and will need to sit out on the counter for at least 8 hours before you will be able to put it through a cookie press, so plan ahead!
• You can either use a cookie press to press out "straws", or you can roll out the dough and cut it into strips.
• RECIPE:.
• Preheat the oven to 375ºF.
• If you cannot find rice flour and are using just all-purpose flour, make sure to use a total of 1 1/3 cups plus 2 tablespoons of all-purpose flour.
• Sift the 1 cup plus 2 tablespoons of flour, rice flour, dry mustard, salt, cayenne & garlic powder together into a bowl.
• In a Kitchen Aid mixer, mix together the cheese and the butter on low, mixing for 10 minutes to cream together.
• Using the dough hook, gradually add in the flour mixture, mixing on medium-low. Mix well between each addition and scrape down the sides of the bowl so the flour is incorporated into the dough (I add the flour in 4 portions).
• Mix until the dough comes together - see the posted photo in the "photos" section of this recipe to see what it should look like. It doesn't have to form one single ball, but it does need to come together, and most of the dough should have come off the sides of the mixing bowl.
• You can either use a cookie press using the star disk to form strips, or roll the dough out to a 1/4 inch thickness and Use a pizza wheel or a knife to cut the dough into 1/2" by 4" strips.
• Place a sheet of parchment paper on a cookie sheet, place the straws on the parchment with 1/2" of space between them. If you have rolled and cut the dough, pierce each straw with the tines of a fork.
• Bake at 375ºF on the middle rack of the oven for around 10 to 12 minutes. The cheese straws should be barely beginning to brown when you remove them from the oven. Everyone's oven is different - some run hotter than others because many ovens are not calibrated properly. Start checking the straws at 8 minutes. In my oven they usually take 11 minutes.
• Let the straws cool on the cookie sheet for 5 minutes, then place the straws on a rack to cool. If you try to put the straws on a cooling rack immediately after you take them out of the oven, they may break while you're trying to transfer them from the sheet to the rack.
• These can be kept in an air-tight container for up to a week, or you can freeze them for up to 3 months. If you do freeze them, return to room temperature and heat for 3 to 4 minutes in a 350ºF oven before serving.

TWISTY CHEESE STRAWS

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the cream cheese and pesto into a bowl and mix well.
• Unroll the pastry on a lightly floured surface and cut in half lengthways. Spread the pesto mix over one half, pop the other piece of pastry on top to create a sandwich, then cut in half lengthways to create 2 long rectangles. Divide each rectangle into short strips, about 1cm thick. Twist each pastry strip and place on a baking tray lined with parchment.
• Brush with egg and bake for 20-25 mins until risen and golden brown.

EASY CHEESE STRAWS

Steps:

• Preheat oven to 350°. In a large bowl, beat butter until light and fluffy. Beat in cheese until blended. Combine flour, salt and cayenne; stir into cheese mixture until a dough forms. Roll into a 15x6-in. rectangle. Cut into thirty 6-in. strips. Gently place strips 1 in. apart on ungreased baking sheets., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

BLUE CHEESE STRAWS

Steps:

• In a food processor, combine the blue cheese, flour, cornstarch, butter, salt and pepper and pulse until the dough just comes together.
• Transfer the dough to a sheet of plastic wrap and shape it into a 4-inch disk; wrap and refrigerate until firm, about 1 hour, or for up to 1 day.
• Preheat the oven to 375°. Line a baking sheet with parchment paper.
• On a well floured surface, roll out the dough to a 12-by-6-inch rectangle about 1/8 inch thick.
• Sprinkle the poppy seeds over the dough and press lightly to help them adhere. Cut the dough into 6-by- 1/2 -inch strips and transfer them to the baking sheet; twist the ends in opposite directions to make spirals.
• Bake the cheese straws for about 15 minutes, or until crisp and brown. Let the straws cool on the baking sheet before serving.