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Mini cheddars for lunchboxes

February 9, 2014 56 Comments Filed Under: Food, Recipes, Uncategorized

Riley Pearson, 6 years old, was sent home from school because his parents put a packet of mini-cheddars in his lunchbox. The school has set up a healthy eating policy for lunchboxes and “Chocolate, sweets, crisps and fizzy drinks are not allowed. If your child’s lunchbox is unhealthy and unbalanced they will be provided with a school lunch for which you will be charged.”

The parents complained and called the media, now the school have expelled Riley and his four year old brother. It seems to me that another approach could have been taken: the school could have gathered together parents and children to discuss healthy eating. They could have set up cooking classes so that pupils could make their own lunch box foods. What was it that Blair used to say? Education, education, education. Teach kids and parents about food.

I don’t think mini-cheddars, which are baked, are particularly unhealthy, not as bad, for instance, as the Smartie sandwich which the Daily Mail also reported on a while back. So what do mini-cheddars consist of?

According to their literature they are composed of the following ingredients: Wheat Flour,Vegetable Oil, Dried Powdered Cheese (12%), Sugar, Glucose Syrup, Salt, Dried Whey, Barley Malt Extract, Raising Agents (Ammonium Bicarbonate, Sodium Bicarbonate), Lactic Acid, Natural Flavourings.

They contain no additives and are free from artificial colours or flavours.

I do like mini cheddars so I thought I’d have a go at making some myself. This took so little time, maximum half an hour including both prep and baking time that I think parents could easily whip up a few batches for their children’s lunch boxes. Maybe Riley’s mum would like to have a go?

What do you give your kids for lunch? I would often make lovely tiny bento boxes for my daughter, which teachers would envy, but she would look longingly at the junk food of her friends. Tired working parents are no doubt doing their best but perhaps they simply don’t have the energy to make good lunches for their children?

Makes 15 biscuits
190g of Jarslberg cheese, (or strong cheddar or Red Leicester), grated
50g of salted butter
100g of plain flour
1/2 tsp of sea salt
Optional: penny sized piece of achiote, ground (to give a red colour)
You can add herbs such as chives or a teaspoon of chipotle paste, or a tablespoon of Marmite, to spice them up if you wish.

Preheat oven to 180c
Mix together all the ingredients in a food processor. Knead together lightly then roll out the dough onto a lightly floured surface, about 3 mm thick. Using a small shot glass or a small cutter, cut out the biscuits, then prod in some holes using the end of metal prong. Gather up the rest of the dough, roll out and repeat. (Try to keep cool hands and cool dough as you go, if the weather is warm then leave the dough in the fridge for half an hour.) 
Lay the biscuits on a silicon mat or parchment paper onto a flat baking tray. Bake for 15 minutes.
Leave to cool on the tray then remove the biscuits. Store in a dry place. 
Does this lunchbox pass muster? Contents: one apple, one Marmite sandwich, 2 fruit leather rolls made from yellow plums, 1 pack of mini-cheddars (home-made). 

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Comments

  1. Kate@whatkatebaked

    February 9, 2014 at 6:33 pm

    My word- what a story behind this bake. To expel a couple of young kids because of their contents of the lunchbox?? I reckon your lunchbox would definitely pass muster!

    Reply
    • theundergroundrestaurant

      February 10, 2014 at 8:52 am

      It seems an extreme reaction doesn't it?

      Reply
  2. Becca @ Amuse Your Bouche

    February 9, 2014 at 6:39 pm

    These look so good! I LOVE Mini Cheddars but I love how you can control exactly what's in these 🙂

    Reply
    • theundergroundrestaurant

      February 10, 2014 at 8:53 am

      Thanks Becca, yes home-made is alwaays best

      Reply
  3. Sally - My Custard Pie

    February 9, 2014 at 7:35 pm

    I'd be very happy to a) send this lunch into school to feed my child b) eat it myself. It's cold McDonalds and KFC in lunchboxes which should be policed….but expelling…..it would have sent me on a mini Cheddar feasting spree.

    Reply
    • theundergroundrestaurant

      February 10, 2014 at 8:53 am

      People eat COLD McDonalds? Jeez…

      Reply
    • Anonymous

      March 15, 2017 at 3:10 pm

      People eat HOT McDonalds?

      Reply
  4. Mamacook

    February 9, 2014 at 8:33 pm

    I love your recipe but I'm undecided about the issue. I don't agree with punishing children for the issues of the parents but it wasn't actually the mini cheddars. If you actually read what was in his lunchbox typically it was; sandwich (unspecified filling), dairylea dunkers, fromage frais and mini cheddars. Irrespective on the sandwich filling and unlike your lunchbox, that is not balanced.

    The school is in special measures and are trying to improve their rating through things like a healthier eating programme which we all know does help behaviour. You have to wonder at the parents who decide not to support this and, when asked to improve, decide to go to the media instead. I can't imagine this was the school's first step after all. And, having gone to the press with what the school claim is a misrepresentation of the facts, they chose to expell the kids.

    Is any of this good for the kids? Well a healthier diet would be but expelling children isn't. But where is the parental responsibility here? I agree that mini cheddars in isolation I would say weren't too bad but alongside a diet lacking in fruit and vegetables (unlike your box), it's not great, especially as the main nutrients are fat, salt and refined carbohydrate. To sustain kids through the afternoon, having them alongside some slower release energy would be much better.

    Of course though not all kids will eat the whole lunchbox contents so I can see in a way why schools make rules like this. It does make sense to have something simple and easy to understand and fundamentally I don't think there's anything wrong with lunchbox rules. I'd rather have that than lunchboxes being banned. I'm really looking forward to making packed lunches for my son. It's a chance to not only provide physical support for the day but emotional support too. It will be my little bit of love in a box for him to take with him on his day and love in my view, however, snobbish it sounds, is not a pack of Dairylea Dunkers.

    Reply
    • theundergroundrestaurant

      February 10, 2014 at 9:00 am

      Dairylea dunkers, fromage frais, mini cheddars aren't the WORST lunchbox items though are they? It's not like it's chocolate mini rolls, smartie sandwiches etc. But thanks for the extra info regarding the school. How old is your son? I found that like all parents, you have this idea that you are going to be the perfect parent, and then reality sets in: the routine is boring, there are days when you don't get it together, the kids resist healthy eating, their mates don't have to do it, so it becomes a chore rather than a pleasure. My daughter was very easy on every level to bring up, except for food. I loathed feeding her because she was so resistant to new foods and vegetables. I know that kids have delicate stomachs and prefer bland foods but with her, it was ridiculous, she'd literally only eat about 4 things. As a single parent especially, I just got tired. Fromage frais was a little treat for her. In France all kids eat fromage frais or a yoghurt once or twice a day. But a piece of fruit does balance out all the carbs and dairy. I found my daughter was more likely to eat the fruit if I cut it up into slices. Things being 'bite sized' were effective in getting her to eat.

      Reply
    • Lydia

      November 11, 2020 at 2:25 pm

      I’ve made these for the first time today and my little son is devouring them! I try to make much of his snacks myself rather than buy from the shops. How long do you think these would store for? Thinking for gifts at Christmas with some cheese would be received greatly by my friends. TIA

      Reply
      • msmarmitelover

        November 11, 2020 at 3:44 pm

        What a great idea! With some chutney and some cheese?

        Reply
  5. Anonymous

    February 9, 2014 at 9:41 pm

    I probably shouldn't make these, I'd eat every one of them. 🙂

    Reply
    • theundergroundrestaurant

      February 10, 2014 at 9:00 am

      Haha they lasted about 5 minutes yesterday

      Reply
  6. Jessica E

    February 9, 2014 at 10:23 pm

    These look fantastic, & so easy! I'm looking forward to trying them out. Your lunch looks a lot healthier than the ones I see most days…

    Reply
    • theundergroundrestaurant

      February 10, 2014 at 9:01 am

      They are really easy! In fact if you are using a food processor, you don't even have to grate the cheese. Another step of the recipe removed!

      Reply
  7. Anonymous

    February 10, 2014 at 6:38 am

    I think that your comments above are extremely relevant. I too tried giving my kids healthy options, never gave them fizzy drinks or added sugar to cereal, tea etc and they also longingly looked at junk food. WIth all the news now that sugar is the "new nicotine", more people will be addressing the food we give our young children. My kids are now students and only time will tell if they find alternatives to KFC, Nando's etc.

    Reply
    • theundergroundrestaurant

      February 10, 2014 at 9:03 am

      Yes my daughter, who was home this weekend, is now at uni. Her diet is much more varied nowadays which is a relief. In fact, starting the supper club and having her help me out, made her much more open to different foods. She wants a small food processor for her birthday to help her prepare more intricate recipes, which is a great sign too! I keep asking her to do a guest post on student food. The stories she tells me are gob smacking.

      Reply
  8. Anonymous

    February 10, 2014 at 8:40 am

    My son was told off on friday for eating his banana before his sandwich? Obviously he is somehow going to a school in the 1950's.

    Reply
    • theundergroundrestaurant

      February 10, 2014 at 9:03 am

      Nooo! That's like food dictatorship. Bananas are one of the best foods: they make you happy too.

      Reply
  9. Ginandcrumpets

    February 10, 2014 at 11:57 am

    Oh, I used to love Mini Cheddars. I'd sit one on my tongue then press it into the roof of my mouth till it started to dissolve. Or I'd do that for the first couple and then chomp my way through the rest of the bag. Quite fancy a Smartie sandwich now. Though that could be because I'm very impressionable and easily lead.

    Reply
  10. theundergroundrestaurant

    February 10, 2014 at 12:12 pm

    Yeah I like that quality in them too. I like putting loads in my mouth and then they all clag together on my palette. It's such a nice feeling. Smartie sandwiches, yay!

    Reply
  11. The Beach Hut Cook

    February 10, 2014 at 3:16 pm

    They look fantastic! When my kids were at primary school they had proper sit-down lunches, the moment they went to secondary school it all went to pot and I hated it. I would have loved it if my kids were given a modern, fun and appealing lunch like above and would have paid extra instead of Pasta King (a sloppy packet mix thing – yuck) which they seem to opt for due to lack of choice available.

    And another thing, if my kids had the choice of something like above on the menu at school – they would have bought it and instragrammed it! I don't see #deliciousschooldinners on IG when I look.

    Bytheway, I'm so doing this recipe.

    Elinor x

    Reply
    • theundergroundrestaurant

      February 10, 2014 at 8:47 pm

      You are right, that's the way forward…turn all kids into foodies…make them instagram their dinner! x

      Reply
  12. Anonymous

    February 10, 2014 at 4:32 pm

    Banana before sandwich? Sandwich before banana? Put the two together and make a banana sandwich! That often gets this teacher in Bermuda through the day. But in Spain, nearly 40 years ago, it was a 'merienda', a hunk of crusty bread with a small bar of chocolate inside. I wonder if that tradition has died out?

    Reply
    • theundergroundrestaurant

      February 10, 2014 at 8:48 pm

      They still do le gouter in France, chocolate in a buttered baguette. I think banana sandwich is very healthy. The entire time I traveled through India I lived on chapatis with bananas. Binds you up nicely too!

      Reply
  13. Anonymous

    February 10, 2014 at 8:18 pm

    i think this is such a ridiculous act by the school. since when were lunch boxes ofsteded?

    Reply
    • theundergroundrestaurant

      February 10, 2014 at 8:47 pm

      haha Minister for packed lunch!

      Reply
  14. Anonymous

    September 10, 2014 at 3:05 pm

    Have you thought about adding smoked paprika to these? I think that'd be awesome!

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      September 10, 2014 at 10:07 pm

      nice idea! I love smoked sweet paprika!

      Reply
  15. silverpebble

    September 3, 2015 at 3:09 pm

    Just made these. Half using monkey-shaped cutters for small daughters, half smeared with chipotle & jalapeno paste & re rolled. Will report back (on twitter). Smell bloody amazing

    Reply
  16. glossopgoddess

    September 10, 2015 at 3:22 pm

    Just made my first batch. Had to use 150g mature chedday and 40g parmesan as Mr GG raided the cheese box despite my instructions. used smoked paprika. Smelt gorgeous whilst cooking, had a sneaky taste whilst lukewarm. Bloody wonderful, am expecting Mr GG snaffle the lot when he gets home from work.

    Reply
  17. Unknown

    July 10, 2016 at 5:24 pm

    How long would I have to bake it for if I chose to make one massive cheddar (my ultimate dream) instead of 15 little ones?…

    Reply
  18. Kerstin Rodgers aka MsMarmiteLover

    July 11, 2016 at 10:07 am

    Providing the biscuit is of the same thickness, pretty much the same time. I'd check after 15 minutes and give maybe 5 minutes more?

    Reply
  19. Cook It With Kids

    June 12, 2017 at 11:02 am

    Cannot wait to try these for my kids cookery class this week, they look awesome!

    Reply
  20. Anonymous

    September 14, 2017 at 10:28 am

    Can you freeze these at all? Made these before and they were amazing, but would be great to make them ahead!

    Reply
  21. Kerstin Rodgers aka MsMarmiteLover

    September 14, 2017 at 10:36 am

    You could certainly freeze the dough.

    Reply
  22. Debbie Churchill

    April 15, 2018 at 11:38 am

    Just made these. I had to add a splash of water to bring the dough together. The recipe says it makes 15, but I got 78 and it would have been more if I'd re-rolled a third time. When I make them again I'll roll the dough thinner because they have puffed up a little, so I reckon I'd get well over 100. Glad I didn't double the recipe as I was tempted to. I knew I wanted more than 15, but my instinct told me the quantities involved would make more.

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      April 24, 2018 at 6:24 pm

      wow 100? Actually I think it's great if they puff up a bit.
      I'll have to retest.

      Reply
  23. Bruno

    May 3, 2018 at 8:27 am

    It seems to be done easily. Thanks!

    Reply
  24. Cute mom

    June 27, 2018 at 3:46 pm

    Wow so extreme to expel kids because of the content of their lunchboxes. My son is now in middle school and i still pack his lunch box. It contains 2 portions of steamed rice, 2 portions of korean stirfried pork or beef or chicken curry, 2 portion of sautèed veg & 1 banana. He’s a growing boy who needs all the calories. He prefers to eat his snacks at home though.

    Reply
  25. Megan

    May 6, 2019 at 4:18 pm

    I am a bit of a novice….when you say mix in a food processor do you mean with the normal metal blade?

    Thanks….can’t wait to try them!

    Reply
    • msmarmitelover

      May 6, 2019 at 5:28 pm

      Yes, that’s it.

      Reply
  26. A Morgan

    July 15, 2019 at 9:49 pm

    I’d be happy with your packed lunch….unfortunately our school wouldn’t…they don’t allow biscuits of any form and no marmite due to the salt content. Plus all food must have nutritional values provided by an authorised assessor – so not mum! Everything needs to be prepackaged so you get that info. Of course what they are trying to do is force you to have their dinners. Interesting (or annoying) fact – the school dinners are not particularly healthy, do not have butricial values for a parent to see and when they send a packed lunch out for trips, the packed lunch usually has ‘banned’ items like crisps and a biscuit in them! ?

    Reply
    • msmarmitelover

      July 17, 2019 at 5:17 pm

      Very interesting. Personally I’m on a campaign to show that sea salt is essential and only 8% of people have a salt sensitivity. The rest of us just piss any excess away.
      Do you mean nutricsal cos I looked up butricial thinking ooh this is a new word I don’t know but it’s nowhere to be found! 🙂
      Thanks so much for your comment.
      Our national food policy is not fit for purpose

      Reply
      • msmarmitelover

        July 17, 2019 at 5:19 pm

        oops autocorrect again. I meant to say nutritional.

        Reply
  27. Hannah Allsop

    September 3, 2019 at 2:16 pm

    Well I’m 5 years late to this receipe but better late than never!

    Having been diagnosed with Coeliac Disease an awful long time ago, I find myself craving savoury nibbles. Supermarkets are full of sweet gluten free treats but not so much savoury.

    I made these today using Doves Farm gluten free flour and Tesco Yeast Extract (as Marmite not gf) and the last 160g of Red Leicester I found in the fridge. I did have to add a small amount of water to bring the dough together.

    I don’t have a small round cutter so used a ruler and sharp knife to make perfect squares. All in all, the mix made about 70 little squares, a lot more than the 15 the receipe states!

    I baked them for 12 minutes and let them cool in the tray.

    I cannot begin to describe how lovely the kitchen smells and how lovely these little biscuits taste. I now have 65 left.
    Ok, 58 but they’re only small so you have to have at least 2 at a time.

    These are amazing, thank you for the recipe.

    Reply
    • msmarmitelover

      September 4, 2019 at 10:57 am

      Thanks Hannah for taking the time to comment. I’m thrilled to hear they work with gf flour too!

      Reply
  28. Ali

    March 7, 2020 at 4:44 pm

    These are amazing ! I added some chilli powder – delicious. Never mind school lunch boxes, they are going in mine!, Thanks Kerstin.

    Reply
  29. Ellen Best

    May 14, 2020 at 3:14 pm

    O woke at four am 14 May 2020 and made these. I made little starfish and pebble shapes to remind me of summer. I will grate the cheese next time but they are delicious. Thank you for sharing. My pic is on instagram but it would not up load or you could see them. I added chilli powder and chive. .

    Reply
    • msmarmitelover

      May 14, 2020 at 3:17 pm

      ooh that sounds lovely. What is your instagram account?

      Reply
  30. Emily Winchester

    May 25, 2020 at 11:25 pm

    After moving to Canada I’ve had some bad days of homesickness, today being one of them! I made these today and they were delicious, and definitely fixed my British food craving!

    Reply
    • msmarmitelover

      May 29, 2020 at 11:09 am

      So glad to hear it has assuaged your homesickness…

      Reply
  31. Joy Penny

    December 31, 2020 at 11:46 am

    Just made these, so yummy, this mix made bout 50 biscuits, may roll slightly thinner next time, yes will most definitely make again

    Reply
    • msmarmitelover

      January 11, 2021 at 1:12 pm

      Thanks Joy for your comment. I must make a batch for snacking on while listening to Covid press conferences!!

      Reply

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    […] Homemade Mini Cheddars – I was SO excited to find this recipe. Everyone in our family enjoys Mini Cheddars but we […]

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

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Kerstin Rodgers/MsMarmiteLover
Got the sewing machine out last night and hemmed t Got the sewing machine out last night and hemmed the top of these toile de jouie curtains in my summer house shed. The days are lengthening a little which brightens up my mood. Self care= trying to get up and washed. Trying to leave the house once a day. Keeping my hands busy. Finding small ways to be creative. #coronaloner #sewingmachine #curtains #shedsofinstagram #sheshed #springiscoming #supperclub #stayingsane #selfcare #lockdown3
Pasta aglio olio. I’m turning into a vampire. I Pasta aglio olio. I’m turning into a vampire. I get up later and later every day. I’m living in a twilight world- dim skies, getting nothing done. Next week it’s my birthday and every year I’m at my lowest ebb just before my birthday. Lockdown on your own is tough. My motivation, my mojo has disappeared. #lockdown3 #coronaloner #pastadinner #nofilter #january2021 #januarychallenge #selfemployedwomen #single #aquarius #0degrees
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Galette des Rois, made yesterday in 12th night. Mi Galette des Rois, made yesterday in 12th night. Minus Crown and king as I cannot find either. This one is made with Tonka bean. Plus homemade puff pastry (well worth the effort). According to ike delorenzo at The Atlantic:  The tonka bean, a flat, wrinkled legume from South America with an outsize flavor that the US government has declared illegal. Nonetheless, it proliferates on elite American menus. The tiniest shavings erupt in a Broceliande of transporting, mystical aromas.
The taste of the tonka bean is linked strongly to its scent. "Scents," I should say, as the tonka bean has many at once. I register the aromas of vanilla, cherry, almond, and something spicy—a bit like cinnamon. When served cold—say, in tonka bean ice cream—the taste is like a vanilla caramel with dark honey. When warm, perhaps shaved over scallops, it moves toward spiced vanilla. Additionally, the aroma of the tonka bean shavings (it's almost always shaved) is so affecting that it seems like an actual taste in the way that opium, which has no taste in the traditional sense, "tastes" like its rich, flowery smoke.  Here is the recipe: 

Tonka bean galette des rois

Serves 8
Ingredients
* 140 g caster sugar
* 125 g salted butter, softened
* 100 g ground almonds
* 2 eggs, medium
* 1 tonka bean, grated
* 2 packs ready made butter puff pastry on a roll
* 1 yolk for brushing the pastry
Instructions
* Preheat your oven to 200c.

* Blend the butter with the sugar then add the almonds. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the tonka bean.

* If using a block: divide the puff pastry into two and roll out to 5mm thick. 
* Make two circles about 15 cm’s each in diameter. Lay one circle on a silicone mat/parchment paper on a baking tray and fill with the almond cream leaving a 3 cm border around the edge. 
* Paint the border with the egg yolk. Then lay the other circle on top, sealing the edges with a fork. 
* You could then carve designs into the top. Make a little slit in the middle to let steam escape then brush the top with the egg yolk
Mapo tofu is probably my favourite Sichuan dish. T Mapo tofu is probably my favourite Sichuan dish. This is a vegan version. ***

Ingredients:
- 400 g box of soft tofu not silken
- 5 soaked dried shiitake mushrooms, diced, keep water
- 1 red bell pepper, finely sliced
- 400 g fresh shiitake mushroom, sliced thinly
- 400 ml vegetable stock
- 1 thumb fresh ginger, minced
- 3 cloves garlic, crushed
- 4 tbsps groundnut or vegetable oil
- 3 tbsp fermented bean paste
- 1 or 2 small red chillies, minced or a spoonful of Chinese chilli paste
- 1 tsp heaped sichuan peppercorns, finely ground
- 2 tbsps soy or tamari sauce
- 2 tbsp cornflour in 3 tbsps water, mixed into a slurry
- 4 spring onions, finely sliced
- large pinch fresh coriander leaves

Prepare the tofu by cutting it into one inch cubes and soaking it in hot but not boiling salted water. Drain after 15 minutes.
Soak the dried shiitake mushrooms, covering them in boiling water. Leave until soft, then dice the mushrooms. Retain the mushroom soaking water and add to the vegetable stock water.
Prepare the other ingredients so they are ready to stir-fry: red bell pepper, fresh mushrooms, ginger, garlic.

Using a wok or deep frying pan, add the oil and heat to frying temperature. Add the bell peppers,fry for a couple of minutes, then add fermented bean paste, chilli paste or chillies, ginger, garlic, soy sauce, sichuan pepper.
Add the mushroom/vegetable broth and simmer on high for a couple of minutes.
Carefully add the cubes of tofu, taking care not to break them too much.
Add the cornflour slurry, stirring for a couple of minutes.
Serve with rice or noodles, garnishing with spring onions or chives and or coriander leaves.  #veganuary #mapotofu #sichuanfood #tofu  #shitakemushrooms #supperclub #londonchef #msmarmitelover #ham&highcolumn #eatplants #lockdown3 #selfisolation #coronaloner #cooking #recipe #cookingfromscratch
Macaroni cheese with odds and sods from the Christ Macaroni cheese with odds and sods from the Christmas leftover cheese board. I’ve used @paxtonscheese truffled brillat-savarin and a mystery hard cheese that’s lost its label. Plus cream and topped it with samphire fried in butter. Haven’t bothered with making a roux- this is the lockdown lazy version.  #lockdownlazy #lockdown3 #supperclub #macandcheese #macaronicheese #truffledcheese #leftovers #leftovercheeseboard #londonlockdown #breakfast #coronaloner
Another thing the Japanese are brilliant at is san Another thing the Japanese are brilliant at is sandwiches. They use the softest, whitest, fluffiest bread. Their mayonnaise kewpie is gorgeous I don’t know why. Perhaps someone here can explain? Here I’ve used sourdough as it’s what I have; kosho which is a Yuzu citrus and green chilli condiment and the aforesaid kewpie Mayo to make an egg 🥚 sandwich.  I’m not a big egg fan but I suddenly had the urge. Also I’ve noticed when I eat eggs it satiates my hunger for hours. All that protein.  #sandwich #sandwiches #japanesesandwich #kewpiemayo #kosho #eggsandwich #sourdough #supperclub #cookingforone #solo #londonlife #lockdownlondon #recipe #snack #sundaysnack #sando
Agedashi tofu for New Year’s Day. With a vegan d Agedashi tofu for New Year’s Day. With a vegan dashi stock, it’s perfect for veganuary. How to make dashi: put a piece of kombu seaweed in water. Soak for half an hour then simmer for half an hour (don’t let it boil). Then mix 2 cups of dashi with 2 tbsps of mirin and 2 of soy sauce.  For the tofu: press soft tofu with weights for half an hour, then cut into cubes. Dust all over with cornflour.  Then deep fry the tofu cubes in 180C veg oil until they float. Set aside to drain, then place say 3 cubes in small bowl. Pour the sauce around and top with spring onion and daikon and togarashi 7 spice.  #easypeasyvegan #veganuary #agedashitofu #tofu #japaneseveganrecipe #newyearsday #freshstart #supperclub #londonsupperclub #msmarmitelover #visforvegan #recipe
Writing about tofu which I think has an unfair rep Writing about tofu which I think has an unfair reputation in this country. It’s so flexible and is a brilliant flavour sponge. Here I’m preparing my soft tofu for a Japanese dish: agedashi tofu. I first pressed it in a clean tea towel with a weight on top to firm it up a bit but not too much. Then I dusted it with cornflour and I will deep fry it in oil. Then I will serve it in a broth of dashi/mirin and tamari sauce, sprinkled with finely chopped spring onions and togarashi pepper from Japan. I would usually add some finely mandolined daikon radish but couldn’t find any. It’s a subtle dish of texture: soft yet crispy. After Christmas I’m desperate for light zingy fresh flavoured food. #supperclub #tofu #vegan #vegetarian #agedashitofu #newyearsday #cookingagain #lunch #asian #japanesefood
Happy new year from my bubble to yours! Keep holdi Happy new year from my bubble to yours! Keep holding on...
#happynewyear #happynewyear2021 #supperclub #hootenanny
Some of my Christmas food 🥘 lots of veg includi Some of my Christmas food 🥘 lots of veg including mashed swede with cheese and butter. I put pomegranate seeds with my sprouts, and cooked my carrots in marmalade ( worked v well), the mushroom wreath fell apart as I was transferring it to a tray 😤, roast potatoes and parsnips, then a cheese spread with fruit nuts, quince cheese (homemade), Chocs @lindtuk 😍 @guylian_uk @disaronno_official @baileysofficial @taylorsportwine and Brazil nuts. Plus a pavlova wreath ready to be topped with whipped cream and persimmons. 
#christmasdinner #vegetarianchristmas #vegetarianchristmasdinner #supperclub #londonchristmas #liqueurs #christmasspread #grazing #cheeseboard #port #pavlova
Christmas has started! Home-cured smoked beetroot Christmas has started!  Home-cured smoked beetroot and aquavit salmon with homemade blinis, creme fraiche, dill, Prosecco.  The fire is lit 🔥, the tree is up, 🎄the presents 🎁 are wrapped, we have a #brexit deal- a Christmas miracle. Peace and harmony. #christmas #christmasinengland #homemade #christmaseve #blinis #smokedsalmon #prosecco🍾 #londonchristmas
Done some doorscaping, the latest trend in Christm Done some doorscaping, the latest trend in Christmas decorating. It might also cheer up passersby. #christmas #christmasdecor #doorscaping #doorsofinstagram #londonchristmas #doorwreath #doordecor #doorsoftheworld #doordecoration #exteriors #london #supperclub #covidchristmas
Look at my gorgeous Nordic pine Christmas tree 🎄 from @pinesandneedles with some family ornaments and beautiful foodie ornaments from @gisela_graham  it’s 7 foot high and no drop. My parents brought over the candle lights. I’ve also used paper ornaments (apples and pears cut from maps) from @dionne_leonard which I first commissioned for a supper club.  #christmas #christmastree #christmasdecor #foodiedecorations #glassbaubles #supperclub #christmasinlondon
More #fbmarketplacefinds I find meeting the seller More #fbmarketplacefinds I find meeting the sellers interesting. It’s often about moving on whether through death, a change of circumstances, moving country, loss of a job. Today I visited a gorgeously renovated Edwardian house where the owners, an antique dealer & a master decorator had died with 18 months of each other of cancer.  The sister was there emptying the house, an incredibly painful experience. The husband who died was an expert in putting up lincrusta wallpaper which I’ve pictured here. All that craftsmanship and knowledge lost now.  The piece I got on Sunday, the teal chinoiserie cabinet, was from a Spanish guy returning to Spain. He’d lost his job as a hotel manager, the hotel, a big one, has now closed. The marble coffee table and arepas grill was from a Spanish couple who’d had a restaurant here for 40 years. They are now returning to Spain. Other slides: green Edwardian fireplace tiles, William Morris wallpaper, 2 small scalloped coffee tables, a knife and fork cutlery hook set.  A fireplace for my bedroom if I can find someone to put it in. #lockdownstories #covidstories #movingon #decor #interiors #bargains #secondhandstyle #edwardianstyle #williammorris #tiles #wallpaper #scallopededge #teal #chinoiserie #whitemarble #vintage #kitchenalia #supperclubrefurb #london #lincrustawallpaper
Another #fbmarketplace find £30. I can’t afford Another #fbmarketplace find £30. I can’t afford proper chinoiserie so I make do with fakes. The gradual doing up of my flat proceeds apace. Need to start on main bedroom. Looking for a storage ottoman (velvet?) bench to turn into a horizontal filing cabinet.  Any ideas? Above is a map of london based on the A to Z map which a minicab office was tossing out. Remember when we all carried mini A to Z books in our handbags? Before google maps? #nocrushedvelvet #chinoiserie #supperclubrefurb #londonapartment #londonflat #norfweezy #decor #organising #storage #interiors
My new/old rise and fall light over the dining tab My new/old rise and fall light over the dining table. Found for £50 on #fbmarketplace  but originally from @thefrenchhouse.net_ one of my favourite shops. Every day, a little more progress. #supperclubrefurb #supperclub #londonflat #interiors #lighting #riseandfalllights #lightingisimportant #frenchstyle #vintagestyle #rusticstyle #turquoise #diningtabledecor
Two vegetarian meal kits, laksa and ramen, from @k Two vegetarian meal kits, laksa and ramen, from @kit.eats.uk. Took only a couple of minutes to cook(see stories) and very good. I’m trying a few meal kits of late to see how hospitality has adapted to the great reset. As a cook I’ve always thought why would I need these but now I get it: it’s like going to a restaurant- the pleasure of food prepared by someone else. Getting jolted off of your normal repertoire, so it’s teaching cooking too.  #mealkits #vegetarian #homecooked #hospitality #covid #takeawayfood #foodpackaging #laksa #ramen #supperclubchef
Still working on my glass cupboard. I’ve hung up Still working on my glass cupboard. I’ve hung up all my wine bottle openers and cork screws. My favourite is the zigzag bottom left. If you find them at a flea market in France, if you are lucky you may get it for around 35 euros.  #supperclub #londonflat #londoninteriors #corkscrews #frenchkitchenalia #zigzag #tirebouchon #oakcupboard #diy #diyprojects
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