So I’m an Aussie. And there is one thing that almost all Aussies have in common! WE LOVE VEGEMITE! It’s a strange love affair with this super salty breakfast spread, but one that has spanned generations of Australians. It’s a point of pride for us. To look at a non- Aussie give it a try for the first time and seeing that priceless expression of disgust on their face when they take a big spoon-full of it (thinking it would taste somewhat like chocolate).

We put this fermented yeast extract spread on almost anything. I’ve seen spaghetti recipes using it, gravy recipes and even Cadbury chocolates paid homage to the great Aussie breakfast staple by making a limited edition chocolate block with it.  I tried the chocolate and I have to tell you….. Not half bad!

One day last year, My older sister in Australia sent me a video showing how to use Vegemite in a way that I had never seen and never thought of before. POWDERED VEGEMITE! I  made it for the first time about a week after I saw the short video. I didn’t know what to expect? Well, it turned out great and I have used it as a form of seasoning for many dishes ever since!

I wanted to share with you this discovery and give you a quick tutorial on how to make it. It’s super easy, but you have to be patient!

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Ingredients/equipment:

  • A jar of Vegemite
  • 2 sheets of baking paper
  • a knife.
  • coffee grinder or blender
  • An air tight jar (for storage)

 

Method:

1. Lay out a sheet of baking paper. Any size will do, it depends on how much Vegemite powder you want to make. I used a sheet roughly 40 cm long and 25 cm high.

 

2. Grab your knife and slap a big bit of Vegemite into the centre of the baking paper you have just laid out.

 

3. Spread it all over the baking paper until you have a thin layer that is slightly translucent.

 

4. Break off another piece of baking paper the same size as the one the Vegemite is spread over and gently cover the top. What ever you do, don’t press it down.  The main reason for covering the Vegemite is so no dust settles on top of it.

 

5. Then find a nice dry place to store the sheet of Vegemite. It will take between 2-4 days for it to dry out. Just keep checking on it each day and if it seems like it’s not drying properly, try moving it to a different area of the house.

 

6. When it is ready, it should look somewhat like Vegemite leather. Peel it away from the baking paper and break it into small pieces.

 

7. Place those broken pieces into a coffee grinder machine, or a blender with a grinder blade. Blitz it up until you have a powdery consistency.

 

8. Store the Vegemite powder in an air-tight jar in a dry place. If the Vegemite becomes humid it will become moist and stick together. It’s not a big problem, just put a knife into the jar and give it a scrap and a mix/shake.

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The finished product

 

I’ve used the powder as a substitute for Soy sauce and salt on many occasions. I most recently used it in a breakfast skillet pie! If you try this out, please let me know how you went and what kind of recipes you used it for!

 

Happy eating!

 

 

 

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