:: The Biting Crunch ::

Megann’s Oven Baked Crunchy Chips

:: Megann’s Kitchen ::

:: the best ever recipe for my oven baked crunchy chips/fries ::

Studying at Uni, I was a typical poor student surviving on whatever I could afford, which wasn’t much. There was one vegetable that I made sure that I always had in my cupboard for energy, strength & stamina & it was the humble potato. If I couldn’t afford cheese to put on top I had butter, if I was out of butter the potato was a winner just on its own. More recently, potatoes were one of the few things that I could stomach through terrible bouts of morning (all day) sickness. Yes, the mighty potato & I have been through some memorable times together.

I know this is a kitchen basic, but oven baked hand cut chips are one of my all time favourites. I endeavoured for years to find the perfect recipe - experimenting with various flours, high temp, low temp, parboiling, steaming, even polenta for a biting crunch. However, it was when I applied my own principles of making crunchy roast potatoes that I finally had success. It is simple, really! I peel & cut my potatoes into batons & use the leftover pieces to make a mash to coat the chips. Season, drizzle with olive oil, into a very hot oven & that, my friends, is the making of a perfectly healthy home-style chip that the entire family will love.

:: season the potato batons with sea salt & cracked pepper ::

desired quantity of large potatoes

- peeled & cut into chip-like batons (saving the clean off cuts)

sea salt

pepper

olive oil

Preheat oven to 220°C (425°F). Line a baking tray with parchment paper. Cut your desired quantity of peeled potatoes into large chip batons, placing into a bowl. Insert the potato off cuts into boiling water for approximately 10 minutes, or until very soft. Drain into a sieve, then pass through that sieve into the bowl of chips with a kitchen spoon or spatula. Season with sea salt & pepper & toss to create a fine, fluffy coating for the potatoes. Once adequately coated, drizzle with olive oil & toss again. Place onto prepared baking tray & bake in the oven for about 40-45 minutes, or until golden, turning once at the 30 minute mark.

:: drain cooked potato using a sieve ::

:: promptly push through the cooked & softened potato with a spatula ::

:: add flavour properties such as chives ::

:: toss to coat the potato batons - then drizzle with olive oil ::

:: place onto a baking tray lined with parchment paper & into a hot oven ::

Kitchen Notes

:: I like to add another flavour dimension with finely chopped chives when coating the chips with the sieved potato.

:: Another great way to flavour your chips & add some extra crunch is when turning them at the 30 minute mark, finely grate some parmesan cheese over the top of them. This makes a crunchy, cheesy, dry coating. Divine!

:: When making a medley of vegetables chips, I use the same method & also coat carrot chips & sweet potato chips with the sieved potato. Just be careful of the different cooking times as carrots sometimes take longer & sweet potatoes are shorter.

:: serve in an individual bowl ::

Quick Kitchen

:: Short of time? I make this recipe as potato bravas by cutting them into cubes, which shortens the cooking time by a third.

:: serve with tomato ketchup & light sour cream - a great combination ::

Style & Serve

:: I love to serve my potato chips in an individual bowl lined with baking paper with tomato ketchup & an old individual favourite, light sour cream.

:: golden brown chips, fresh out of the oven ::

:: Oaty ANZAC Day ::

ANZAC Biscuits

:: Megann’s Kitchen ::

:: delicious ANZAC biscuits ::

I first made ANZAC biscuits for my husband while he was deployed in Iraq. I was spending a lot of time being scared out of my wits, so when I was home alone I would bake for my friends to keep my imagination from running away from me. For a biscuit that I had adored my whole life, I couldn’t believe that this was my first attempt at making them! Watching the golden buttery mixture bubble as I added the bicarbonate of soda for the first time was incredible & I realised there was more science to kitchen cooking than I realised.

I have since sent quite a few batches of these cookies to friends overseas & they have stood the test of the wartime mail system, as they would have many years ago. Every time I have an ANZAC biscuit, I reflect on fond memories of ANZAC day in the past. Remembering my Grandfather travelling from QLD to Melbourne every year & watching the parade on TV to see if I could see him or his battalion. In recent years it has been spending ANZAC day at the Harbourview Hotel overlooking the Sydney Harbour Bridge while the boys marched & having quite a few beverages from a very early hour… then continuing throughout the day!

:: a bite of goodness ::

This post of ANZAC biscuits is in remembrance of the Australian & New Zealand war heroes of the past, the fallen, & also to support the amazing men & woman who have fought/are fighting for their country at the present. There are many Australian Defence Force members who have served their country & been wounded, unable to return to normal duties. It is their silent fight that I am supporting today. There is an amazing fundraising group called Soldier On. Follow this link as they deserve your encouragement & ongoing support. This incredible organisation helps wounded warriors of our amazing country. You can easily like them on their Facebook page as well!

“Soldier On supports servicemen and women of the Australian Defence Force who have been physically or mentally wounded in the service of their country. Our vision is to have the world's best care for Australia's wounded soldiers, to help them to achieve the same hopes and dreams they had prior to their wounds.”

There are many Defence members not home with their families today or effected by war in some way, think of them this ANZAC day & show your appreciation by making a quick batch of ANZAC biscuits.

1¼ cups plain flour, sifted

1 cup rolled oats

¼ cup brown sugar

¼ cup white sugar

¾ cup desiccated coconut

2 tablespoons golden syrup or treacle

150g unsalted butter, chopped

½ tsp bicarbonate of soda

1 Tbs hot water

Preheat oven to 160°C (325°F). Line 2 cookie trays with parchment paper. Place the flour, oats, sugars & coconut in a large bowl and stir to combine. In a small saucepan, place the golden syrup & butter, stirring over low heat until the butter has melted. Remove from heat. Mix the bicarbonate of soda with the water & add to the golden syrup mixture. It will form incredible bubbles whilst stirring, like molten lava. Pour into the dry ingredients & mix until fully combined. Roll 2-3 Tbs of mixture into balls or use a 3 Tbs spring handled ice cream scoop & place on the lined baking trays, leaving plenty of space between each one. Bake for 8 minutes. Remove from the oven & press firmly down with a flat-bottomed glass in order to produce a uniform cookie shape. Place back into the over for another 4 minutes, or until golden brown. Leave to cool on the baking tray for 10 minutes then transfer to a cooling rack using a spatula.

Makes 12+ large 7cm cookies

:: pressing into a cookie shape 

:: a baked cookie round ::

Kitchen Notes

:: If making with toddlers, be careful with the hot ingredients.

:: I could have easily used a smaller measurement & yielded more, yet smaller, biscuits. What can I say, I like big ANZACs!

:: a glass of milk & some ANZAC's ::

Health Benefits of Oats

:: Oatmeal and oat bran are significant sources of dietary fibre. One component of the soluble fibre found in oats is beta-glucans, a soluble fibre that has proven effective in lowering blood cholesterol. Oats and grains are also one of the best sources of compounds called tocotrienols. These are antioxidants, which together with tocopherols form vitamin E. The tocotrienols inhibit cholesterol synthesis and have been found to lower blood cholesterol. New research has also discovered that the antioxidants found in oats reduce cholesterol by reducing the ability of blood cells to stick to the inside of artery walls.

:: Control of blood glucose and insulin levels is essential in preventing many of the complications associated with diabetes. Oat beta-glucan slows the rise in blood glucose levels following a meal and delays its decline to pre-meal levels. This means dramatic changes in blood sugar levels are avoided.

:: Oats, contain hundreds of phytochemicals (plant chemicals). Many phytochemicals are thought to reduce a person's risk of getting cancer. Phytoestrogen compounds, called lignans, in oats have been linked to decreased risk of hormone-related diseases such as breast cancer, prostate, endometrium and ovarian cancer.

:: Oats, rich in soluble fibre, can reduce hypertension, or high blood pressure, and so reduce the need for anti-hypertensive medication.

:: Oats have a high fibre content. Fibre is necessary in keeping bowel movements regular. Oats are high in both soluble and insoluble fibre.

:: Oats have a higher concentration of well-balanced protein than other cereals. They contain a good balance of essential fatty acids, which have been linked with longevity and general good health, and also have one of the best amino acid profiles of any grain. Oats are a good source of essential vitamins such as thiamin, folic acid, biotin, pantothenic acid and vitamin E. They also contain zinc, selenium, copper, iron, manganese and magnesium. Oat beta glucan also appears to help speed up response to infection, which may result in faster healing. According to a new study, it was discovered that beta glucan can enhance the ability of certain human immune cells to navigate to the site of a bacterial infection, resulting in faster healing.

Sources

:: To find out more information on delicious oats, go to the "eat more oats" website. 
:: get your very own OXO cookie scoop from Amazon... I bought all three sizes & use them all! I used the large 3Tbs scoop for these cookies, but tend to use the medium for other cookies, meatballs, etc. The small one is great for mini ice-creams as well! Choices, choices!

:: the best ANZAC biscuit recipe from Megann's Kitchen ::

Thanks for stopping by this ANZAC day

:: Friendly Friands ::

Friands of Love

:: Megann’s Kitchen ::

:: valentine's day raspberry friands ::

It was February in 2009 that I first made these Friands inspired by Donna Hay’s Classics Cookbook 2. It was the time of the devastating bushfires in Victoria & one of them threatened my hometown of Myrtleford in the Alpine Shire. Many of my friends & loved ones were on high alert. All of them were fighting – fighting the fire in the Country Fire Authority (CFA), fighting for their homes & fighting for the town that I know & love. I felt so helpless being so far away. What could I do? I decided to hold a bake sale to raise money for the Red Cross Bushfire Appeal who had a bushfire appeal. I took a selection of baked treats to both my work and my husband’s & due to the generosity of the contributors we made almost $500!

I just love Friands – because of their name, they make me think of my friends & the people that I love in life. I have continued to make these gorgeous treats time & time again just adoring the simplicity of them. They can come in the guise of blueberry as well, one of my favourites, but this time I made red raspberry ones for my friend & Valentine. Mick – I heart you... in friands!

125g butter

1 tsp vanilla paste or extract
1 cup almond meal
1 ½ cups icing sugar sifted
¾ cup plain flour sifted
½ tsp baking powder
5 egg whites of large eggs
1 punnet of fresh berries

Preheat your oven 180°C (350°F).  Pre-prepare by greasing & flouring a friand or muffin tin (this time I chose a heart shaped silicone mould). Place the butter & vanilla over low heat, melting it & allowing it to bubble until it starts to go just golden in colour. Set aside to cool slightly.
Place almond meal, icing sugar, flour & baking powder in a bowl & stir to combine. Beat the egg whites until stiff peaks form. Fold in the egg whites, and stir until just combined. Add the melted butter mixture & fold again until just mixed in. Spoon approx 2 tablespoons of the mixture into each prepared mould, then place chosen berries on top by gently pushing them in until they are just poking up from the mixture. Bake for 20-25 minutes or until golden & springy on top but still moist in the centre. Leave to cool for 10 minutes & turn out onto a wire rack.

:: makes approximately 10 gorgeous friands.

:: beating egg whites to a soft peak ::

:: folding through the eggwhites into the mixture ::

To Serve

:: Simply dust with icing sugar. For an extra indulgence, I sometimes like to warm them & add a dollop of double cream. Ooooohhhh!!!

:: my little kitchen helper ::

:: cleaing up the dishes ::

Kitchen Notes
::  As mentioned, you can choose any berry that you like! I have used blueberries, strawberries & raspberries all successfully. You could also try blackberries or peaches. 
:: I also like to make mini friends for my toddler – he loves to help make them as well! 
:: Whenever you have leftover eggwhites, friends are a great solution. Eggwhites can keep up to two weeks in the fridge if in a sealed container. 
:: Friands freeze very well. These make for a great lunchbox snack as they thaw just in time for morning tea as well as holding their shape. 
:: Replace the flour with a gluten free substitute to make friands for coeliac friends.

:: strawberry friands cooling in a mini muffin tin ::

Friand

:: The friand pastry, which has become popular in Australia & New Zealand appears to have been based on the French financier; however, Australian & New Zealand friands typically have additional flavourings such as fruit, coconut, chocolate, and nuts. Australian & New Zealand friands are also typically baked in oval shapes.

:: making mini strawberry friands ::

:: A financier is a small French cake, often mistaken for a pastry. The financier is a light, moist teacake, similar to sponge cake, and usually contains almond flour, crushed or ground almonds, or almond flavoring. The basis of the cake itself is beurre noisette (brown butter), egg whites, powdered sugar and flour. Financiers are often baked in shaped moulds. The name "financier" is said to derive from the traditional rectangular mould, which resembles a bar of gold. Another theory says that the cake became popular in the financial district of Paris surrounding La Bourse du Commerce (the former name of the Paris stock exchange).

:: flavourful raspberry friands ::

Financiers are often served topped with whipped cream, berries, or other fruit, and served accompanied by ice cream or other frozen confections. Financier pans are traditionally rectangular; however, other shapes are not uncommon.

Source

:: The origins for the “friand” is sourced from Wikipedia.

I would also love to see your Megann's Kitchen Creations/photos of recipes that you have made on Megann’s Kitchen Facebook! 

:: Lemon Divine ::

The best ever Lemon Tart

:: Megann’s Kitchen ::

:: the best ever lemon tart ::

Ahhh, Melbourne. The food love of my life. If there was one thing I used to love about working in the cafe scene was the sensation of ordering a sweet lemon tart to accompany my always perfect latte. CafeSegovia in Melbourne's Block Arcade would have to be where my obsession started. The small, yet busy cafe, was not only a source of income for me during some penny pinching years whilst studying, but owners also dutifully fed me with generous staff meals & treats. I have to admit, I wasn’t the greatest waitress in the world, but working there was some of the happiest times I can remember. It was a carefree environment full of laughter where simply working the Friday Jazz nights or hearing the newly released Santana’s ‘Smooth’ (yes, it was summer of '99 if I recall!) over & over on the stereo would fill me with joy.

:: pouring the mixture into the blind baked pastry ::

I came across this divine, yet relatively easy, recipe in Stephanie Alexander’s Cooks Companion once when I had too many lemons & I knew instantly it was the one which would transport me back to one of my favourite places of employment. The luxuriously smooth lemony curd is ideal for a hot Summers day dessert to cut through the empowerment of any meal & to finish it off with perfection. Not to mention the lively green mint with the golden lemon looks very Australian for Australia Day on the 26^th January!

Pastry - check... lemons - check... other fridge/pantry items - check.... 
now let's go!

1 quantity sweet shortcrust pastry

3 large lemons

6 eggs

250g caster sugar

200 ml cream

1 tsp vanilla bean paste or seeds of 1 vanilla bean

pure icing (confectioner's) sugar to dust

Line a 24 cm loose-bottomed tart pan with pastry, then bake blind at 180°C (350°F) for 10 minutes. Remove pastry weights & parchment paper then bake for another 5 minutes, until just cooked through. Reset your oven to 160°C (320°F).

:: preparing the mixture ::

Zest and juice the 3 lemons. Combine eggs & sugar until well combined, then add the zest & lemon juice & stir. Add cream & vanilla seeds/paste & mix well using a whisk. Pour into just-baked pastry case and bake for 35-45 minutes until almost set & just turning a golden blonde on top. Cool in tin for at least 30 minutes before serving however, as it's a custard base, it's ideal chilled in the fridge for at least an additional 30 minutes to allow it to fully set. Serve dusted with icing sugar and with thick cream.

Serve

:: I like to serve my lemon tart with double thickened cream & a light dusting of icing sugar.

:: adding a festive touch ::

Style

:: I couldn’t help myself this festive season when I made this recipe- I cut out some white chocolate stars & piped some of the remainder melted white chocolate over a slice to present. To garnish I used some baby mint leaves to accentuate colour & freshness.

:: lemon fresh ::

Kitchen Notes

:: Short of time & don’t want to make your own pastry? For a home-made result I highly recommend the amazingly gourmet Carême VanillaBean Sweet Shortcrust Pastry (located in speciality food stores, such as Essential Ingredient) - or Pampas Sweet Shortcrust Pastry (located in Supermarkets). This pastry is incredible... hand-made in their kitchens just for you.

:: As it is a loose bottom tin, I like to place it on a tray to remove & place back in the oven with ease. This way there is no chance of you accidentally breaking the crust of your pastry by putting your hand through the base!

:: Remember that the lemon filling will continue to set upon cooling.

Update
:: Today I made it with rather sweet lemons & found 250g of caster sugar to be too much - you can easily adjust the sweetness of your tart by simply adding less sugar - approximately 200g of caster sugar (give or take) in this circumstance. 
:: I place any leftover lemony egg mixture into oven safe dishes (try tea cups) with some rasberries sprinkled on top & bake for 25-30 minutes as a chefs/toddlers treat! Yummy.

:: freshly baked easy lemon tart ::

Dedicated to Owen Brokensha

:: Sharing fond memories of my life-long friend: he used to come & visit me on my break at Cafe Segovia for a coffee, dessert & a little gossip. It was tremendous working so close by each other!

From Stephanie Alexander, The Cook's Companion, 1996.

I would also love to see your Megann's Kitchen Creations/photos of recipes that you have made on Megann’s Kitchen Facebook!