megann's kitchen photography

:: Eating Fresh ::

2013-01-08T21:25:00.002-08:00

Summer Vegetable & Goats Cheese Tart

:: Megann’s Kitchen ::

:: my favourite - a Summer Vegetable & Goats Cheese Tart ::

There is something magnificent about a golden homemade tart fresh out of the oven. It sings a change in seasons from the cold & wintery months to the beaming freshness that Spring & Summer carry to the kitchen. I also love how a tart like this one is so versatile in its guises – from an elegant vegetarian creation to a manly “egg & bacon pie”, it is really up to your imagination!

This Summer vegetable tart has become one of my favourite dishes to make for a light lunch or savoury snack when special guests come around. I was making it with the basic vegetable egg mixture, but once I had found that my local Growers Market stocked seasonal zucchini flowers & goats cheese at an affordable price, I couldn’t help but add these beautiful & edible enchantments to my tart.

to start

1 quantity of Shortcrust Parmesan Pastry (see link)

to fill

300 ml cream

4 large eggs

pinch of both sea salt & cracked pepper

1 medium zucchini (courgette), grated

1 medium carrot, grated

1 French shallot onion, halved & sliced lengthways

½ cup vintage cheese or cheddar, grated

4-6 zucchini flowers (optional) – stamens removed

80-100 grams goats cheese (optional)

Preheat oven to 180°C (350°F). Line a 24 cm round or 35 cm x 13 cm loose-bottomed tart pan with pastry following the Savoury Parmesan Pastry instructions, 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. Remove.

Whilst your pastry is blind baking, prepare your filling. Lightly whisk together the cream & eggs, then season with the salt & pepper. Add the grated zucchini (courgette), carrot, hard cheese & sliced onion. Stir gently to combine. Spoon the mixture into the blind-baked pastry case. Gently place your desired quantity of zucchini flowers at an angle, tenderly opening up the flowers & pushing in some golden filling. Lightly crumble the goats cheese over the top of the tart, allowing it to fall into the spaces of the zucchini flowers.

Bake for 35-40 minutes, or until golden on top & set all the way through. Allow to cool until the tart is just warm or at room temperature.

:: your filling options are endless ::

Kitchen Notes

:: The best thing about this tart, is that it is very flexible with its ingredients. Don’t have zucchini flowers? Leave them out or place asparagus on top instead. No goats cheese? No problem, it tastes delicious anyway. No French onions? I gently panfry half a brown onion until sweet & tender, then add this to the mixture.

:: An impressive way to serve this tart for a morning/afternoon tea is to sprinkle a punnet of washed micro herbs over the top – wow!

:: made very simple in the KitchenAid food processor ::

Quick Kitchen

:: For speed, I grate my zucchini (courgette), & carrot in the food processor, but you can also use a simple box grater.

:: No time to make your own pastry? Keep some prepared pastry in your freezer, such as Careme’s Sour Cream Shortcrust Pastry or a Pampas Shortcrust Pastry (not the low fat option).

Little Larder

:: With any leftover mixture & pastry, I add some ham & to the basic egg mixture and make baby quiches in a muffin tin, which both my son & husband adore. They also freeze well for lunchbox or picnic treats.

:: a golden tart with golden zucchini flowers ::

:: this is the perfect summer meal for the ones you love ::

Enjoy this tart as much as we do here in Megann's Kitchen!

:: Savoury Pastry Deliciousness ::

2013-01-08T20:47:00.000-08:00

Shortcrust Parmesan Pastry

:: Megann’s Kitchen ::

:: a beautiful shortcrust parmesan pastry - blind baked & ready to be filled ::

I am not really sure where I found this recipe - but when it comes to a savoury pastry, this recipe is the best. I use it for all quiches & savoury tarts as it has a beautiful flavour & flaky finish. The parmesan cheese & pepper flecks through the pastry & adds a lovely depth to a simple recipe.

1 ½ cups plain flour

125g butter, chopped

¼ tsp ground pepper

½ cup finely grated parmesan

¼ to ⅓ cup of chilled/iced water

Place the flour, butter, parmesan & pepper in a food processor. Pulse in the food processor until the mixture resembles fine breadcrumbs. Whilst blending, add the chilled water until the mixture comes together. When the mixture just combines into a ball (see picture), stop the processor & form a disc in your hands. Wrap in cling wrap & chill in the refrigerator for 1 hour.

:: rolling out your dough onto cling wrap makes transferring the pastry easier ::

Preheat oven to180°C (350°F). On a large sheet of cling wrap, lightly flour the surface & roll the pastry until it is 3-5mm thick. With the cling wrap still attached to the pastry, carefully lift & flip, lining a greased 28 cm loose-bottomed tart pan with pastry, then trim with the heal of your hand. Chill for 10 minutes in the freezer or 20 minutes in the fridge. Remove the cling wrap, prick the pastry with a fork then line with parchment paper & fill with pastry weights.

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 your desired temperature for recipe filling.

:: why not make mini quiches with any leftover dough? ::

Kitchen Notes

:: 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 accidently breaking the crust of your pastry!

:: Don’t skip the resting/chilling process! It is essential to stop the shrinkage of your pastry.

:: I always roll my pastry onto a large piece of cling wrap. This helps a great deal when transferring to your desired baking tin.

:: In lieu of pastry weights, you can use uncooked rice, dried beans or even small, clean polished pebbles.

:: I have also made this pastry up to 3 days in advance, simply keeping it chilled in the refrigerator as a rolled ball, double wrapped in cling wrap.

:: Remember, quick hands! Especially in a warm room- you don’t want the butter to melt.

:: Keep the remainder of the pastry for savoury biscuits or styling accents to your tart/pie.

:: simply cut with a large cookie cutter or glass & place into a muffin tin - easy! ::

Please enjoy this pastry recipe, it's one of my favourites!

:: Not the Gumdrop Button... ::

2012-12-18T18:58:00.000-08:00

Meg’s Vanilla Bean & Gingerbread Cookies

:: Megann’s Kitchen ::

:: gingerbread men & rudolf reindeer - two ways ::

I have fond holiday memories of Gingerbread Houses growing up. It wasn’t something my mum made, however family friends would sometimes make the most amazing gingerbread houses at Christmas time that I admired with wonder, also a watering mouth. The kids would all demolish it together with squeals of delight… eating the gumdrop lolly features & hardened icing first, of course!

Strangely enough, it was also going to Pizza Hut in the big city of Albury (an hours drive from where we lived) & always getting a gingerbread man for the ride home. Back then, I didn’t really like the foreign ginger taste in a cookie, but grew to love the spiced sweetness that you encounter with this special cookie. I would eat the icing with sprinkles off first, changing the colour of my face, then follow onto the cookie. Yum.

:: my favourite gingerbread man copper cookie cutter ::

Now that I have a child of my own, I would also like him to have the same fond recollections of Gingerbread at special occasions. Each birthday I have made him this recipe & now we are making Christmas Cookies in festive shapes for him to put icing “squeeze” on to & to decorate with friends. I am yet to attempt a Gingerbread House, but the next Christmas that we have at our house, you can bet on it!

Ginger Cookie Recipe

125g butter, softened

⅓ cup brown sugar

⅓ cup golden syrup

1 egg, lightly beaten

1 tsp of vanilla bean paste or seeds of 1 vanilla bean

2 cups plain flour

⅓ cup self raising flour

1 Tbs ground ginger

1 tsp bicarbonate soda

Preheat oven to 180°C (350°F). Prepare 3 cookie trays with baking paper. Note: Make sure they can also fit into your freezer. Use an electric mixer to beat the butter, sugar, vanilla & golden syrup together until pale & creamy. Add the egg gradually & beat until combined. Add the flours, ginger spices, bircarb soda & place your mixer on slow until just combined. Turn out onto a floured surface & knead until smooth, for about 1-2 minutes.

Take off one of your baking papers from a cookie tray. Roll out approximately a third of the dough on the baking paper until about 5mm (1/4 inch) thick. Lift the paper & place onto your baking tray & put into the freezer for 10 minutes to chill, or until firm enough to cut. While this is chilling, repeat the process & roll out some more dough to place in the freezer.
Carefully lift the paper of chilled rolled gingerbread off the tray & press out your shapes. Cautiously place them onto a cookie tray with baking paper underneath. Place into the oven while the dough is still cool & bake in oven for 10-12 minutes or until lightly golden.
Cool on trays then transfer to a cooling rack.

Ice with Megann's Basic Royal Icing if desired.

Store

:: In an airtight container for up to 2 weeks.

:: golden syrup goodness ::

:: about to mix together - soft butter & sweeteners ::

Kitchen Notes

:: For Christmas I add a little bit of Christmas with my spices: such as Cinnamon, Nutmeg or Allspice. eg- 1½ tsp dried ginger & ½ tsp of mixed Christmas spice for this mixture quantity. Be sure to taste the dough - depending on the age of your spices they will have different intensities.

:: If you find that your cookies are creating crease like cracks in the top, it means your mixture is too dry. Try one of two solutions: whilst on the baking tray, place your cut out cookies back into the freezer to seize the cookie dough once again before baking. A fiddly, yet more effective, solution is to place the dough back into your mixing bowl, add more moisture (such as milk) to your mixture & combine on a slow speed with electric beaters.

:: For gifts, birthdays & special occasions, I place the gingerbread cookies into a cello bag & tie it with a matching ribbon – what a great way to make a simple cookie a little more presentable.

:: dry ingredients ::

:: delicious dough - ready to be rolled ::

:: rolling out to the perfect thickness - then into the freezer ::

Quick Kitchen

:: I have prepared the dough up to two days in advance, keeping it well covered in cling wrap in the fridge. Simply take the dough out of the fridge & sit on the bench top at least an hour before rolling. I find that it does produce a dryer dough, so make a more “wet” batch if this is your intention. Always check the consistency of the mixture before baking to prevent cracks (see above in kitchen notes).

:: I also use Queens Vanilla Bean Paste for my cookies, available from all good supermarkets in the baking section.

:: decorating Christmas fun with coloured Royal Icing ::

:: "mummy & me" - decorating efforts ::

Little Larder

:: When making this recipe for the kids, I halve the amount of the dried ginger ingredient so there is only a hint of the spiced flavouring. They find this non-offensive & more enjoyable. If you are also tentative about ginger, add it in 1 tsp amounts & taste the dough as you go.

:: For the kids to decorate the cookies, see my basic Royal Icing Recipe & Little Larder tips.

:: just some of a double batch - before being decorated with my Royal Icing ::

Recipe Doubled for birthdays, gifts & guests

250g butter, softened

⅔ cup brown sugar

⅔ cup golden syrup

2 eggs, lightly beaten

2 tsp of vanilla bean paste or seeds of 2 vanilla beans

4 cups plain flour

⅔ cup self-raising flour

2 Tbs ground ginger

2 tsp bicarbonate soda

:: matching my cookies to a birthday invite - by Sajaro Occasional Stationary ::

:: Merry Christmas to everyone - love Megann's Kitchen ::

Merry Christmas & a Happy New Year to everyone who reads & follows Megann’s Kitchen – your loyal support makes this adventure so rewarding… THANK YOU ALL!!!

:: A Royal Recipe ::

2012-12-18T18:55:00.001-08:00

Basic Royal Icing

:: Megann’s Kitchen ::

:: making planetary cookies - swirling colours & finishing with glitter ::

Royal Icing is quite beautiful & not to mention delicious. It adds a sugary, hardened crunch to semi-sweet cookies, cupcakes & cakes with magnificent results. I also love the creativity that you can generate with different techniques, colours & decorations.
The cookies featured are made with my Vanilla Bean & Gingerbread recipe - perfect for a novelty cookie of your choice.

The Royal Icing

1 egg white, lightly whisked

2 cups (320g) pure icing sugar, sifted

1 Tbs lemon juice

water

To make the royal icing, place the egg white in a small bowl & beat with electric mixer/beaters until well aerated. Gradually adding the icing sugar ½ a cup at a time, mixing well between each addition. Add the lemon juice (or any flavourings) & any additional water, stirring until a thick & creamy consistency. Add desired colours. Fit a piping bag with a No. 4 plain nozzle. Spoon the icing into the prepared bag. Pipe icing onto each gingerbread figure and decorate. Set aside for at least 30 minutes to allow the icing to set.

:: cookies for an Owl Themed Party for a hoot of a time ::

Kitchen Notes

:: For chocolate icing, leave out the lemon juice & add 1 Tbs sifted cocoa powder.

:: For vanilla icing, add 1tsp-2tsp pure vanilla extract.

:: If wanting to create a layered effect of colours & flavours, allow the icing to set before adding different layers of icing on top. If not properly dry, the colour will bleed into the other or emerge into other icings.

:: I am in LOVE with edible glitter for novelty cookies… it adds a festive touch for any special occasion, especially Christmas! It can be expensive, but you only require a little. Available at all good specialty baking & decorating stores.

:: kids love to squeeze out a little creativity ::

Little Larder

:: Kids just adore decorating with friends, allowing their creative minds soar. I portion out royal icing into small bowls & choose a variety of colours. I then place the icing into disposable icing bags, sealing it off with a rubber band so it doesn’t emerge out the wrong end. Snip a tiny section off the ends off the icing bag, place a wet wipe at the bottom of a plastic cup (to prevent drying) & place the icing bags tip down into each one. I grab a selection of sprinkles for them to choose from, creating a super cool decorating station, & let the creativity begin… Oh, & keep those wipes handy!

:: cookies for a "by the Waters Edge" - nautical themed party ::

Quick Kitchen

:: Royal Icing can also be purchased in a packet mix, such as Queen brand, available from all good supermarkets in the baking section & specialty baking stores.

:: Disposable icing bags, such a the Multixbrand, can also be purchased from supermarkets & specialty baking stores.

:: "Ruldolf the red nosed reindeer" Christmas Cookies ::

:: iced & packaged - ready for hungry party guests to eat now or take-away ::

Enjoy decorating your cookies as much as we do here in Megann's Kitchen!

:: Easy Kitchen KitchenAid Competition ::

2012-11-11T01:06:00.001-08:00

A KitchenAid Ultimate Giveaway

:: Megann’s Kitchen ::

:: KitchenAid products are loved in my kitchen ::

Aaaaahhhhhhhhhh! We finally have it, a KitchenAid product to giveaway to Megann’s Kitchen devotees just in time to wrap up & put under the Christmas tree. Megann’s Kitchen has joined forces with Kitchenware Direct in order to bring you this fantastic prize of a KitchenAid Artisan Hand Mixer your personal choice of White, Pink or Black. Can you tell I am excited?

:: the KitchenAid Artisan Hand Mixer to GIVEAWAY ::

No room in your tiny kitchen? Always wanted a quality hand held mixer for Christmas Day preparations? Want to whip a cake together in seconds? This completion is FOR YOU!

:: mixing ingredients together with the KitchenAid for cookies ::

the Competition Sponsor

Welcome to another Megann’s Kitchen’s ultimate giveaway from my Easy Kitchen. Kitchenware Direct has kindly provided us with some products from Easy Kitchen’s featured post of the KitchenAid Artisan Rangehttp://www.kitchenwaredirect.com.au/search?q=KitchenAid. Click through Kitchenware Direct to find some great KitchenAid products on their web site at a fantastic price, plus read the Megann's Kitchen review here.

My personal Giveaway criteria

The products that I offer as giveaways have been generously contributed by a participating company that meet strict Megann’s Kitchen criteria. These aren’t just any products, no no! These ultimate kitchen giveaway pieces are by brands that are currently used & loved in my kitchen. I simply want to pass on to you what I believe every kitchen should have.

How to Enter…

Simply leave a comment at the bottom of this post or the Megann’s Kitchen Facebook page answering this simple question- in approximately 25 words or less:

:: one of the potential colour choices to win ::

“How would a KitchenAid Artisan Hand Mixer help make your life in your kitchen easier?”

Like this competition? Don’t forget to sign up to join both Megann’s Kitchen blog site & Facebook page for more chances to WIN. Not to mention find out about future fantastic giveaways! See right of screen.

Terms & Conditions

• There is one amazing chance to win: KitchenWare Direct has provided us with one KitchenAid Artisan KHM720 Hand mixer, colour of YOUR CHOICE (white, pink or black)! Thank you.

• The competition commences 11:59pm A.E.D.S.T on Friday 9th November 2012. Entries close 11.59pm A.E.D.S.T on Wednesday 12^th December, 2012 – just in time for Christmas postage to your door!

• Good NEWS! You can enter as many times as you like through commenting on this post or the Megann’s Kitchen Facebook Page.

• Each individual entry will be judged based on literary and creative merit, then placed into a draw of 10 finalists. The winning entry will be extracted from a draw of 10 finalists, based on chance.

• Prizes are not transferable or exchangeable & cannot be taken as cash.

• The total RRP of the prize is AU $119.95

• Winners will be announced on Megann’s Kitchen blog site & Facebook page. Keep on clicking in to see if you are a winner!

• Due to the Australian power outlet compatibility, the competition is open to AUSTRALIAN RESIDENTS ONLY, sorry.

:: you too can create fluffy egg whites with your hand mixer ::

Thank you for entering... & good luck!

Please Note: this is not a paid endorsement – Megann’s Kitchen personally sources & only “promotes” products that are dearly loved, tried & tested over many uses in the kitchen. It’s all about pure joy & sharing my kitchen with you.

and the WINNER is....

The winner of the Megann's Kitchen Hand Held Artisan KitchenAid Comptetion is... Mandy Lung! Congratulations! A well deserved winner with many brilliant entries, your colour choice from Kitchenware Direct awaits. Please email megannskitchen@gmail.com with your details & colour preference & hopefully KWD dispatch can get it to you by Christmas :)

:: Easy Kitchen - KitchenAid Artisan Mixer ::

2012-11-10T01:04:00.000-08:00

Hopelessly Devoted to KitchenAid

:: Megann’s Kitchen ::

:: making cakes with my KitchenAid Artisan Stand Mixer ::

It is no secret that in my kitchen I love, love, love my KitchenAid products. Why, you ask? They are just simply stunning pieces to own in your kitchen, dressing the bench top with style & class. They work fabulously with force & gusto. Their engines are built for a great deal of home cooking/small time industrial use, so using them every day is their forte. They make cooking, for me, so easy & an absolute joy.

:: making fruit ice-cream with my KitchenAid Artisan Food Processor ::

I have both a KitchenAid Artisan Food Processor & a KitchenAid Artisan Stand Mixer that sit proudly in my kitchen & use them both up to 4 times a week. The KitchenAid brand is top of the domestic line & worth every cent. When I sold my car, I decided to swap one engine for another & bought my gorgeous Food Processor. After burning out 3 “cheaper” hand held mixers in one year, the Artisan Stand Mixer was a complete surprise from my husband for my 30^th birthday. My beloved family & friends pitched in a few dollars to make a long-time kitchen dream a reality. Thanks guys!

I can only feature one Easy Kitchen product at a time, so I thought that I would highlight the ever so desirable KitchenAid Artisan Stand Mixer which I now consider part of the MK family. I just don’t know how I survived without if for all those years!

:: the basic start of pink macarons in the KitchenAid ::

The low down

Pros

:: Easy to use – my son & I do baking together using the KitchenAid Artisan Stand Mixer all the time. He loves making the machine go faster/slower to easily mix in the ingredients.

:: Easy to clean – I can pop the metal bowl in the dishwasher as well as the mixer (not the whisk) attachment for an easy clean.

:: The die cast metal mixer looks fabulous on the bench top coming in many highly desirable colours.

:: It comes with a whisk for whipping, a dough hook for kneading & a beater for batter.

:: The KitchenAid Artisan Stand Mixer also comes with many additional kitchen accessories & attachments for purchase, such as a food grinder/mincer & ice-cream bowl.

:: One of the best qualities for me is that the KitchenAid Artisan Stand Mixer is great for anyone with upper limb or back pain, as it reduces the amount of strain on the muscles & bones.

Cons

:: Creating so many tasty home made treats might also require some washing up!

:: It is heavy – but the sleek & gorgeous design allows you to keep it as a kitchen feature on the bench top.

How to use

:: Attach your mixing bowl & desired mixing piece to the stand, place ingredients into the bowl & turn to a designated speed.

:: Hand wash in warm, soapy water or add into your next dishwasher load.

Notes

:: I’ve got to say that the follow up customer service that I have personally received from Peter McInnes, Australia, has been outstanding. Every time I have called this company, they have found a simple solution for me. If anything goes wrong – let’s face it, that’s life – have comfort that KitchenAid & Peter McInnes are on your side, working with you in the kitchen.

:: my favourite chocolate Chip Cookies in the KitchenAid ::

KitchenAid Artisan Stand Mixer Details

Construction: Die cast metal 

Controls: 10 speed solid state 

Capacity: 4.8 litres 

Dimensions: 36.5 x 36 x 25 (cm) 

Weight: 11 kg  Motor power: 300 watts Voltage: 220-240 V Hertz: 50-60 Hz 

RPM: 58-220 (speed 1-10) 

Warranty: 3 month replacement, 5 year parts and labour for defects

Purchase: Through your local Kitchen Store or KitchenWare Direct

I have to say, both my KitchenAid products were purchased through KitchenWare Direct Australia, delivered for FREE straight to my door. Fantastic!

:: whipping egg whites with ease is now a dream come true::

Extract from Easy Kitchen

“I have to say there are some items & products in my kitchen I simply couldn’t live without. I have recently suffered terribly from radial nerve palsy where I temporarily lost full movement & use of my left hand, tendonitis in both arms & hands plus also acquired calcium deposits in both shoulders. Yes, it has made my love of cooking & life a challenge at times but I now understand the importance of good tools in the kitchen. Items that are not only fast for someone that is time poor, but are easy to use for someone in pain & having limited function. There are some that I rate highly in efficiency & quality and believe that they could give every kitchen a helping hand. I am going to bring a few essential items to you under a title Easy Kitchen. It is aimed at products in the kitchen that make my life just that little bit easier, & hopefully yours too. They are a few items that I believe help a kitchen to work like a dream, so please enjoy my Easy Kitchen”.

Megann

:: Best Ever Brownies ::

2012-11-06T01:31:00.000-08:00

Triple Chocolate Nutella Brownies

:: Megann’s Kitchen ::

:: triple chocolate nutella brownies with an easy salted caramel sauce ::

For some reason, I have always felt a special connection to brownies. It’s as if every time I make the soft & fudgy chocolaty delight, it somehow makes me a little bit more American - making me closer to my mother's Southern Kentucky roots. Silly, I know, but I feel so proud when I make a traditional American dish – feeling my ancestors smile down on me from above.

These brownies are not from my grandmother’s traditional recipe bank, as hers are more cake-like consistency & my mother has told me that back in the day my version of brownies would be considered “under-cooked”. However, times have changed & the delicious fudgy goodness of this recipe will help put a delectable smile on any Americans face. Originally inspired by a taste.com.au recipe, I have altered it to make it my very own. With the addition of Nutella to the chocolate mixture then finishing it off with half dark chocolate/half white chocolate chunks, this has made them into triple chocolate brownies! My husband loves them, my toddler loves them & everyone at work loved them. A co-worker of mine even went as far as to say that they were the best brownies she had ever tasted! Well, I might just have to agree…

chocolate batter

180g butter, cubed

200g dark cooking chocolate, broken into pieces

¾ cup brown sugar

3 eggs

1 tsp vanilla bean paste

¼ cup cocoa powder, sifted

¾ cup plain flour, sifted

brownie features

3 heaped Tbs Nutella (chocolate & hazelnut spread)

100g white cooking chocolate, chopped into large chunks

100g dark cooking chocolate, chopped into large chunks

:: mixing through chocolate goodness ::

Preheat oven to 180°C. Prepare an 18cm sharp edged square cake tin by greasing & lining with parchment paper. Place the broken chocolate & butter in a heatproof bowl. Position the bowl over a saucepan containing water (creating a double boiler) on the stovetop over low heat, stirring occasionally until mixture is completely smooth. Remove from the heat & place on the bench top to cool slightly.

Meanwhile, combine the sugar, eggs, cocoa, vanilla, & flour in a mixing bowl & stir until just combined. Add the melted chocolate mixture, stir, then add the Nutella, white & dark chocolate chunks & mix well. Pour the mixture into prepared tin. Bake for 25-30 minutes; keep in mind that they are meant to be soft & fudgy in the middle. Cool completely in the baking tin then place into the fridge to set. Cut into desired sizes & serve!

optional extra: easy salted caramel sauce (see below)

:: super easy salted caramel sauce ::

easy salted caramel sauce (optional)

60g unsalted butter

1 cup of brown sugar

1 tsp vanilla bean paste

150ml thickened cream

½ tsp sea salt flakes (I like Murray River Pink Salt)

+ plus some extra to sprinkle on top

Gently melt the butter in a saucepan over low heat. Add the brown sugar & stir until sugar has just melted. Then add the vanilla bean paste & carefully add the cream in small amounts so that the sugar doesn’t seize. Add sea salt to taste. Set aside in the saucepan until serving time.

:: the perfect brownie feature - chocolate chunks ::

Kitchen Notes

:: You can add/swap the brownie features to create your own individual brownies, these might include- 100g toasted hazelnuts, 100g macadamias, 100g craisins, 100g broken Marie biscuits, etc. Just make sure your “features” total 200 grams. Use your imagination as the list is endless!

:: Don’t add the chocolate chunks or eggs to a hot chocolate mixture. It can cause the chocolate chunks to melt into the batter or the eggs to scramble.

:: You can easily make brownie muffins – spoon mixture into prepared muffin tins lined with feature paper muffin patties. Cook for 18-20 minutes & cool. Spoon a small amount of salted caramel on top & chill. Once chilled, sprinkle with sea salt flakes. Perfect to impress for a picnic or day out!

:: The salted caramel sauce is my go to for any dessert dish – anything from sticky date puddings to ice cream. Be careful not to let the caramel bubble too much on the stovetop. It may thicken too much & become like a chewy toffee or crystallise, rather than a smooth sauce.

:: If you like a creamier caramel, simply add more cream.

:: To eat: Cold Brownies straight from the fridge in Summer, ah-mazing!

:: tucking in to delicious, fudge like brownies with a chocolate crunch ::

Style

:: When serving, pour the salted caramel over the top of the brownies in front of your guests for a “WOW!” effect. Finish off with a sprinkle of sea salt, roughly broken nuts & a spoonful of double cream.

:: Perfect American Style Pancakes ::

2012-09-26T15:14:00.000-07:00

Buttermilk Pancakes

:: Megann’s Kitchen ::

:: the perfect stack of buttermilk pancakes ::

There is something about these home-made thick, light & fluffy pancakes that take me straight back to my childhood. On any given Sunday, we would make a batch Buttermilk Pancakes with a drenching of Log Cabin real maple syrup & a dollop of cream. When I was learning to make them, I used to sweeten the pancake batter with a big squirt of maple syrup instead of sugar! I was maple crazy - & to this day, I still am .

There is also something magical about the flavour combination of maple syrup & bacon. The salty sweetness goes beautifully together taking any boring old pancake to another dimension. In the Holiday Season we use slices of leftover Christmas Ham. Delicious & oh so American!

:: the original recipe from the master herself - Stephanie Alexander ::

It is now a tradition that I have continued with my husband & toddler. This Stephanie Alexander inspired recipe is far superior to any other that I have tried. We love making these pancakes as a family, getting everyone involved.

3 eggs, separated

2 ¼ cups buttermilk

60g (2 ounces) butter, melted

300g (10 ounces) plain flour

1 Tbs caster sugar

1 tsp sea salt

1 tsp bicarbonate of soda

extra butter or oil spray

Whisk the egg yolks & sugar until light & foamy. Mix in the buttermilk & melted butter. Sift the flour & bicarb soda over the egg mixture, add the sea salt & mix well.

:: note - It is at this stage you can cover & store the batter + egg whites (in separate bowls/containers of course) in the fridge overnight in preparation for the next morning.

When ready to cook the pancakes, whisk the egg whites with an electric mixer to soft peaks then fold into the batter with a metal spoon until well combined. Pre-heat a heavy-based frying pan over a medium heat & then lightly grease. I like to use a paper towel smeared with butter because as it melts, any excess gets absorbed back into the paper towel & you get a light, even coating. Set the towel aside in a small bowl to use again. Ladle in about 1/3 cup of batter. Cook until bubbles form on the top & beautifully golden on the bottom. Flip with a spatula and cook the other side. Re-grease the pan & repeat.

:: making pancakes in the frypan & Tayaki pan ::

Kitchen Notes

:: To keep the pancakes warm for serving, transfer pancakes to a plate & keep warm at about 90°C (190°F) in the oven until you've finished cooking the batch.

:: Fruity Variations - When the pancakes are starting to form bubbles in the pan, sprinkle some fruit (such as blueberries or raspberries) onto the pancake the flip to continue to the cooking.

:: No buttermilk? Don’t despair. I make a buttermilk substitute of ½ cream, ½ milk & 1 Tbs of Lemon Juice that works perfectly.

:: In our kitchen, we tend to have a sacrificial first test pancake – it is where you test the temperature of the pan & the consistency of the batter. Any adjustments are made here.

:: Batter too thick & not cooking through? Simply add some extra buttermilk or milk. Batter too thin & spreading across the pan like an octopus? Add some extra flour.

:: For mini pancakes or blinis, ladle batter into a clean sauce bottle & squeeze onto a prepared frying pan. I usually make them about the size of 2.5 cm (1 inch) in size.

:: For savoury pancakes or savoury blinis, leave out the sugar.

:: using real maple syrup is essential ::

:: kids in the kitchen creates so much joy ::

:: my weakness - real butter, real maple syrup & real cream ::

Serve

:: Personally, we love putting out many options to go with our morning Pancakes. This usually consists of a plate of crispy bacon, a jug of cream, strawberries, cut lemon & sugar as well as the favourite of real maple syrup. This is so everyone can make up the pancake of his or her dreams.

:: eating pancakes & strawberries ::

Quick Kitchen

:: The batter can be measured & prepared the night prior to making them. The egg whites are whipped and mixed in the next morning, meaning that the pancakes can be made quickly & with ease.

:: We usually have 2 pans on the stovetop (1 pancake per pan) for a faster turnover & even heat/browning of the pancake.

:: No time to create your own home-made pancakes? I have successfully used the Pancake Parlour branded Buttermilk Pancake Mix available from any Coles or Woolworths - just add milk, mix & stand for 10 minutes. Easy!

:: evenly heating the fish shaped Tayaki Pan ::

:: cooking the fish with pancake batter ::

:: a fish out of water ::

Little Larder

:: I bought a non-stick fish Tayaki Pan on ebay & my son LOVES IT! Mine is a singular fish pan but I have also seen them with multiple, just make sure it is a good non-stick surface. It is such a fun way to make pancakes enjoyable for the kids. Simply pre-heat the Tayaki Pan evenly on both sides, grease with butter & paper towl each time, ladle in some batter, close it & give it a good shake. Make sure that you turn it over regularly throughout the cooking process to provide an even heat on both sides. Remove when golden & cooked through.

:: You can also add fruit, such as blueberries, to your fish pancake. Have some blueberries on standby & quickly sprinkle them on top & press them into the batter before you close the pan. Continue with the cooking process.

:: Mini pancakes also make great lunchbox snacks for the kids.

:: bubbles rising to the surface & bursting = ready to flip ::

:: making blinis - or mini pancakes ::

:: I use a squeeze bottle to create consistent sized blinis or small pancakes ::

:: eating up the best ever buttermilk pancakes ::

Enjoy some Buttermilk Pancakes this Sunday with your family

:: Food from the Past ::

2012-09-20T06:00:00.000-07:00

Evergreen Pesto Risotto with Deglazed Seasonal Mushrooms

:: Megann’s Kitchen ::

:: evergreen pesto risotto with deglazed seasonal mushrooms & basil flowers ::

One of my favourite cafés of all time was in Sydney when I lived there almost 10 years ago. There was a little out of the way place in Surry Hills which had the most amazing pasta dishes that I had ever tasted. The menu was written on a roll of butcher’s paper & back then, nothing was over $19. No kidding, this was restaurant quality food but it felt as if you were sitting in a hot & busy Italian Kitchen with Nona at the helm.

Mick & I would frequent IlBarretto for the amazing quality pasta dishes at a respectable price. We had a few favourites - One was a Duck Ragu with Papardelle Pasta. The richness & depth of flavour in this dish left you yearning for more…. I was addicted! The other was a vibrant green Basil Pesto Risotto. At the time, I had not experienced a risotto like it. The drive of the basil bursts into your mouth, refreshing & filling with every mouthful. Ahhhh, I can still remember the flavours of these amazing dishes.

We loved this establishment. The fact that it was a no bookings deal, which left you taking a number & sometimes waiting hours at the pub across the road, simply added to its charm. It, in a way, was our little Italian getaway.

When we moved to Darwin with the RAAF, I was consequently devastated at the fact that I would no longer be able to have my favourite risotto for dinner. While in the heat, I wasn’t up for a Duck Ragu, but longed for the fresh risotto that I loved. As a result, Mick & I set about in the kitchen one weekend to recreate the “Pesto Risotto” we had become so fond of. Ok, so it is a far cry from the energetic green Il Baretto dish, but I like it just the same. After many years of tweaking, we have discovered a beautiful balance of flavours in this risotto dish that is great all year round, but absolutely perfect for a fresh Spring or Summer dish.

Now, shows like MasterChef have deemed Risotto the dish most difficult to make. Well, it’s not. Everyone loves it & all you have to do is know when it is ready to pull it off the heat & serve straight away. Follow these simple instructions for a perfect Risotto every time.

:: making the basil pesto for the risotto ::

Pesto

1 cup firmly packed basil leaves

½ cup of baby spinach

¼ cup flat leaf parsley

¼ cup extra virgin olive oil

¼ cups toasted pine nuts

1 clove garlic, peeled.

Sea salt & Pepper

80 grams finely grated parmesan

Put pine nuts & garlic clove in a blender or food processor & process until roughly chopped. Scrape down the sides with a small spatula. Add olive oil, parsley, basil & spinach leaves. Blend. Pause the machine once or twice and scrape down the sides with the spatula to ensure even consistency. Process mixture until a smooth paste. Scrape pesto into a bowl & stir through the grated parmesan. Cover the bowl with cling film touching the surface of the pesto so it is not exposed to air to prevent oxidisation. Set aside until needed.

:: blending the pesto in my KitchenAid food processor ::

Quick Kitchen

:: To prepare in advance for a quick dinner, spoon pesto into a clean and dry 250ml screw-top jar. Press down with the back of a spoon to ensure there are no air pockets & seal with a film of olive oil. Store in the refrigerator until required.

:: No time? My local IGA in Beaumont Street makes a great, freshly prepared pesto that can easily be purchased to stir through the risotto at the last minute.

:: adding stock one ladleful at a time ::

Risotto

zest & juice of ½ lemon

1.5 litres chicken stock

200ml dry white wine

120g unsalted butter

1 Tbs olive oil

1 brown onion, very finely chopped

(I like to use my Tupperware Smooth Chopper or Food Processor)

2 cups arborio rice

Freshly-grated parmesan cheese, to taste

:: makes approximately 6-8 serves

Heat the stock & wine in a saucepan bringing it to a gentle simmer. In a heavy-based, deep, non-stick frying pan, melt 60g of the butter & olive oil over gentle heat & sauté onion until softened, translucent & fragrant without colouring. This should take about 10 minutes. Add the rice & raise heat to a medium temperature. Stir constantly for about 1 minute to ensure rice is evenly coated with butter & looking slightly translucent. Add one ladleful at a time of hot stock. Simmer, stirring constantly as the liquid is absorbed. Taste the rice after 15-20 minutes. How quickly it cooks depends on the level of your heat. It should be soft with a hint "nuttiness" in the centre of each grain. Check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.

:: remove from heat & stir through the flavour accents ::

When the rice is ready, remove the pan from heat. Add the remaining butter, lemon zest, lemon juice & the pesto mixture. Stir the ingredients through, making sure the melted butter & pesto has distributed evenly. Place a lid on the pan and allow to rest for just 2-3 minutes. This is the most important part of making the perfect risotto but I find it is just enough time for me to warm the plates & sauté + deglaze the mushrooms. Serve without delay.

Kitchen Notes

:: I like to compare my “al dente” risotto rice grain to the toasted pine nuts that I prepared earlier in the dish. Take a bite of one of these & take note of the texture. You will find that it is nutty in texture with a little “bite” to it, yet smooth & creamy when chewed. Your risotto grain should be similar when tasting for its readiness.

:: I actually prefer a looser risotto. If you find that it absorbs too much moisture becoming thick & gluggy and you’ve run out of stock mixture, simply add some boiling water from the kettle.
:: To make this a vegetarian option, simply swap out the chicken stock for a vegetarian substitute, such as vegetable stock.

:: seasonal mushrooms, browned & deglazed ::

Quick Deglazed Mushrooms

500g seasonal mushrooms

2 tbsp olive oil

50g butter

100ml white wine

sea salt and freshly ground black pepper

Cut mushrooms to a similar size to allow even cooking. Heat a heavy-based frying pan over medium-high heat then add oil and butter. Add mushrooms & toss to coat. Continue cooking, moving mushrooms so that they brown & cook evenly but are still firm. Add the white wine, salt & pepper to taste. Serve when the wine has almost evaporated, giving the mushrooms a beautiful gloss.

:: preparation is key - have everything at the ready ::

:: using my Tupperware Smooth Chopper to finely dice onions ::

Kitchen preparation

:: To ensure the process is stress-free, prepare as much as you can before you start cooking. Prepare the chicken & wine stock on the stove mixture, juice and zest the lemon, prepare the mushrooms, grate the parmesan, measure your wine & risotto rice plus weigh out the unsalted butter + chop each into smaller pieces for easier melting.

:: a few delicious mouthfuls of Megann's Kitchen evergreen risotto ::

Serve & Style

:: Place risotto onto a warmed plate. It should gently ooze out to a delicious raised green puddle. Place desired amount of deglazed mushrooms on top of the risotto dish with a small drizzle of olive oil. If you like the salty sweetness of cheese like me, add some additional shaved parmesan or crumbled goats cheese. If available, I also like to add edible flora such as basil flowers.

:: risotto isn't something to be scared of - try it! ::

Source

:: To learn some more about making the perfect risotto, do some research. I found the Essential Ingredient & Australian Gourmet Traveller had some great cooking tips.

:: browning of the seasonal mushrooms ::

Quick Kitchen

:: Making Ahead: Although risotto cannot be prepared in full ahead of time, you can cook the risotto up through the coating of the rice in butter & olive oil. Place into a sealed container in the fridge until ready to finish. The moment the first addition of the stock mixture is added the dish will take 16-20 minutes to complete, depending on how chilled the rice is. I applied this method for the feature photo, not bad!

Leftovers: Any leftover risotto can be made into Arancini Balls. This is your desired risotto that is coated in breadcrumbs & fried in olive oil. This can be a great tapas style meal. They can also be a fantastic starter to a meal for dinner guests.

:: evergreen pesto risotto with deglazed seasonal mushrooms & parmesan ::

Please enjoy another Megann's Kitchen creation in your home

:: Out & About in Newcastle ::

2012-09-19T20:18:00.002-07:00

Out of the Kitchen - Newcastle

:: Megann’s Kitchen ::

:: out & about for a bite to eat ::

When we first moved to Newcastle, my good friend Heidi spent the time to type up a list of “where to eat” about our new town. This, to me, was like gold. When time is so precious in a new & foreign location, it is hard to know where to go & what to eat when the options are so many! Now, my dear readers, visitors & newly appointed Novacastrians, I would like to give you my personal list of culinary delights.

As much as I want to, I don’t go out every weekend for a gastronomical experience. However, there are some lovely places in my current hometown that I just adore for various reasons. In all honesty, there are so many great places! In the past few years, the list has grown larger due to some of the outstanding establishments opening their doors just for us.

This list is simple – places where I have frequented often & had consistent quality food & great service. I will keep updating this post as venues open/close their doors to the public or if I have stumbled across a new food adventure. Everyone has their own preferences & individual tastes, this list includes just some of my favourite & local haunts.

A Special Date Night

Experience delectable food & outstanding service - Ah-mazing cuisine for a special occasion

Bacchus

For a fine dining experience of flawless modern food in gorgeous surroundings & a wine list + service to match, Bacchus is the place to be. Also a good excuse to put on a gorgeous dress or handsome tie!

Subo

For our last date night, we went to the intimate Subo for dinner with some pre-dinner drinks a short walk away at the Melbourne inspired Terrace Bar. Subo's establishment is small, but the food is ingenious & service outstanding. Sue & Beau offer a flavour sensation with their tasting menu - great if you aren't too fussy & want to try new things. With a modest but delicious wine list, it is one of my new favourites.

Good Food

Excellent food & a great night out for two/four/six…

Restaurant Mason

I loved the ingenuous food that is produced from this kitchen. Mason produces honest French Country inspired food with outstanding service. The choice of shared plate of “duck for two” with a Central Otago Pinot is my kind of eating & drinking. Just YUM!

Sprout Dining

This restaurant is great for quality food. The Sprout kitchen showcases seasonal food at its best, changing its menu regularly.

Drink Up

A quality beverage with delicious food to nibble on

Longworth House

A beautiful old building that used to be an Air Force Officers Club, Longworth House has some outstanding drinks & an even more delicious tapas menu. A very cosy space, the lounges & fireplace on offer create great atmosphere. They are also my pick for a major function/wedding venue. Definitely my favourite place to be with a glass in my hand & good company to chat with.

Bar Petite

I recently revisited this venue on a Sunday afternoon & was suitably impressed. The friendly atmosphere accompanied by a fresh, live music of the HP Duo (Bar Petite has live music every weekend) & some yummy tapas welcomed me as I drank with friends. I also love the eclectic decor & individual arrangement of vintage chairs. Worth a look for sure!!!

Other Notable Mentions

Terrace Bar, Newcastle; Depot on Beaumont, Hamilton;

:: the Scotties take-away window - don't forget to request hand cut chips ::

Gone Fishin’

Best fish’n’chips in town

Scotties

Make sure that you specially request the home-style hand cut chips, even from the takeaway window. It may cost you $2 more but it is a small price to pay for the best chips in town at Scotties on Scott St, Newcastle!

For the Girls

when you just want to have a chat...

Bacchus high tea

My friend arranged a fantastic Sunday afternoon at Bacchus for a high tea with a gorgeous bunch of girls. It was a simply blissful afternoon with amazing bite sized treats, beautiful surrounds, a bottomless cup of lovely tea & excellent service to match... only $35 (a bit more with a glass of bubbles), put it on your to do list.

Asian Affair

What everyone wants to know - whether it’s Thai, Chinese, Indian eat in or take-away. Service/atmosphere not always guaranteed… but the food is authentic & delicious

Chinese: Sinofood, Hamilton;

Thai: The Grain, Hamilton; Larna Thai, Honeysuckle;

Indian: Indiana Raj, Hamilton; Raj’s Corner (Takeaway), Hamilton;

Japanese: Nagisa, Honeysuckle; Sushi Revolution, Hamilton;

Pub Grub

When your are wanting the food basics with a cold beer

The Albion

They have huge list of beers on tap & good pub food. Great kids meals (ages 4+) that are made in house with portable DVD players for distraction/entertainment of the little ones.

:: when breakfast is the ultimate meal, look at the III Bean menu ::

Breakfast Best

Bacon & Eggs stepping up above the norm

III Bean Espresso

The way the food is prepared every time in this café is outstanding. All of their quality ingredients are sourced for your breakfast pleasure. The excellence of local food producers, such as Cornucopia Eggs & Artisan Morpeth Sourdough, is highlighted with every meal. Enjoy III Bean - I do nearly every week!

The Big Beef

Nothing beats a good steak & a glass of red wine. Nothing.

The Bistro

When your beef fillet arrives on a wooden board, you know you are in for a great meal. The waitress gives you a selection of enhancements to go with your meal - my pick is the salsa verde… I couldn’t get enough of it!

:: always providing a good cup, III Bean Espresso ::

Caffeine Hit

When it is only about the coffee…

III Bean Espresso

Just around the corner for me, I love the way they pull their Peaberrys grind for a perfect coffee every time. A divine accompaniment is the home-style sweet treats by Alice from BakedUprising – delicious!

Estabar

It is by the beach, grab a coffee & watch the waves roll in. Some fantastic honest cooking from the Estabar open kitchen as well.

Other Notable Mentions

Sprocket Roasters, Newcastle; One Penny Black, Newcastle; Good Brother, Newcastle; Bank Corner, Newcastle West; Rolador Café, Hamilton; One Tree Coffee, Charlestown Square; Glee Coffee, Darby St - Newcastle;

:: roasting up a good bean, Sprocket ::

Buy the Bean

For those with a home espresso machine & who need quality coffee beans in the morning & afternoon

Sprocket Roasters

These beans are roasted in Newcastle & supply various locations around town – We particularly like their “MilkyWay” variety of beans that is perfect for my morning latte at home.

:: the best ice-cream in town from Estabar ::

We All Scream…

When it comes to the best ice-cream/gelati in town to brighten your day

Estabar Gelati & Espresso

For the most wholesome, traditional ice-cream & gelati, as well as the best iced-coffee (café frio) in town. Grab a cup of the cold stuff & walk along the beach.

Scenic Experience

When it is only about the view of our amazing town surrounded by water

Merewether Surfhouse

Rustica

:: fresh produce from the Newcastle Farmers Markets ::

Shopping Fresh

Fresh food & local produce for your very own feast at home

Newcastle Farmers Markets - Broadmeadow

Stalls to visit;

Eat – Tiny Ponder (the best grilled sandwiches)
Cakes & Sweets – Baked Uprising, Head in the Clouds Pastries, The Iced Queens & Sinnamon

Coffee – Sprocket & Peaberries

Pantry & Fridge Items – Binnorie Dairy & Cheeses, Fosterton Farm Flour, Over the moon Milk, Hunter Valley Pasta Co & Happy Hen Eggs
Meats – Saltbush Lamb
Vegetables – Johnson's Farmgate Vegetables

Hunter Valley Growers Markets - Charlestown

Specialising in locally grown & specialty produce.

:: seafood delights from Scotties, Newcastle ::

Buzz about Town

There are newer places in town about whom I have heard GREAT things – but being a mum takes its toll on the number of culinary outings! Look out kitchens… I’m coming as soon as we get a babysitter!

Subo (A renowned chef, big accolades, a fine dining experience)

Le Petite Deux (A relaxed sister to Restaurant Deux in the old Bacados)

Bocados (same people, new & bigger location right next door to the old venue)

Café Mason (An extension to Restaurant Mason – should be good!)

Restaurant Bookings

How to get a seat at your destination of choice…

Phone ahead…

Where available, each Restaurant/Café name has a link provided to their website for current contact details, opening hours & phone numbers. I highly recommend booking ahead to guarantee an open venue, a seat & to avoid utter disappointment.

:: the mobile Sprocket van at the Newcastle Farmers Markets ::

Note: Unless otherwise stated, ALL the featured providores are places that I have frequented often to ensure quality & consistency.

:: A Nautical Party ::

2012-09-08T17:00:00.000-07:00

By the Water’s Edge

:: Megann’s Kitchen ::

:: by the water's edge - a nautical themed party ::

The thought of my son’s birthday party excites me every year - & this year Will was excited too. After he had celebrated a few birthdays with his friends, he was asking when it was going to be his turn. He was asking for his “Hoot” owl cake from last year, so I explained we had to do something SUPER exciting & new this year. I knew I wanted to create something really special for him. When trying to narrow down the themes that he could possibly have, I asked him a few questions.

“What kind of cake would you like this year Buddy?” He looked at me blankly. Nothing. “Would you like a whale?” he loves whales as they are in a Charlie & Lola book that he has. “Whale!” He said excitedly. “Ok, a whale cake it is then” I replied, proud that I actually got an answer out of him so quickly. He then piped up, “Crabby” clipping his hands together above his head, like a crab. “So you want a Crabby Cake then?” I asked him. We were back to deciding the theme again. He then said “Octopus!” waving his arms about. “Huh? An octopus cake?” Ummm…. that was going to be an interesting one to make. “Fish-Star!” aka starfish. He then looked around & noticed the box of cooking flour that I had on the bench top. “Lighthouse!” he squealed, pointing to my Lighthouse branded flour. “A lighthouse cake, are you sure?” I asked him, not knowing how I was going to do that one. He replied “Big, tall, lighthouse cake!” with his arms out wide. From then on, his mind was set.

All the things he mentioned weren’t quite “Under the Sea”, “Seaside” or “Gone Fishing”, but I knew I had to tie in all these elements to create something that was truly Will. With all of my little man’s answers in mind, I decided on a nautical “By the Water's Edge” theme. He was happy with that & loved the idea too.

:: stunning hand crafted birthday invites from SAJARO ::

The Invitations

I am so lucky to have a good friend that has her own specialised Occasional Stationary business called SAJARO. She creates simply beautiful invitations for Weddings, Birthdays & other special Occasions. I emailed Sam my ideas & colour theme for Will’s party & she developed this gorgeous hand crafted invitation for me. What a talent! From this creation I was inspired. I designed my cake, cupcakes, theme & decorations based on this delightful invitation.

SAJARO Occasional Stationery produces unique, personalised invitations & party accessories for any theme for local, interstate & international customers. Starting with an idea for the theme you want they can design elements such as invitations, place cards, name tags, food labels, bunting cutouts & other printable stationary of choice.

SAJARO is available by appointment or via email at info@sajaro.com.au

Visit SAJARO at their Website or Facebook Page for more inspiration.

:: the finished product of the lighthouse ::

Big, Tall Lighthouse Cake

After Will requested his Lighthouse Cake, I had to put my thinking cap on & also do some research. In the beginning I had wanted to do a combination of red & blue velvet for a WOW effect when you cut into it, but after a conversation with the good people at Sugar Rush, I decided to go with a more durable & solid cake of a classic Chocolate Mud recipe. Not to mention that it’s Will’s favourite. He would consume chocolate cake by the truck load if I let him!

:: a good mix ::

:: double recipe requires bigger mixing bowls ::

Making a double recipe, my poor KitchenAid Artisan Mixer almost couldn’t cope! Although it was filled to the top with mixture, I had faith & pushed through. I made a round 22cm cake for the base & used a square tin for the cutouts of actual lighthouse. I poured a smooth chocolate ganache over the top of the round cake & let it fall evenly over the sides, then let it cool. While things were chilling, I covered a cake board with white fondant & smoothed out a disc of blue chocolate for the cake to sit on. I then placed it on a prepared board. For the waves, I used some more melted blue chocolate buttons from Wilton on a sheet of clear plastic acetate & bent it around the cake, leaving it to set then removed it, allowing it to adhere to the cake.

:: two cakes to become a lighthouse ::

:: pressing out the circles for the lighthouse ::

The actual lighthouse was a bit more complicated. I punched out 4 large round circles, layering it with chocolate ganache in between each layer. This was placed on a small silver cardboard cake board with a hole drilled in the middle. I then put a large piece of cake dowel down the centre of the cake & through the hole in the cardboard, so the skewer was exposed at the bottom. I then covered it & placed it in the freezer. Once set, I pulled it out & shaved some cake off with a sharp knife to give it conical shape more like a lighthouse. Back into the freezer it went. Once the cake was solid & frozen again, I took it out, placed it onto a solid glass (so the bottom of the skewer had somewhere to go) & covered it with some white fondant, featuring it with red stripes, trying to match the invitation. For the top of the lighthouse, I shaped another piece of frozen chocolate cake & covered it with red fondant. The “glass” round of the lighthouse was made out of clear plastic acetate & I borrowed a battery powered tea light from a friend for the light. I fashioned some windows & doors out of some leftover blue chocolate, so it looked similar to the lighthouse on the invitation.

:: waves of chocolate ::

I then picked it up & pushed the lighthouse (with the skewer poking out bottom) through the base cake so it wouldn’t topple over. I assembled the plastic tube for the glass & lighthouse roof a few hours before the party.

Having never made anything this difficult before, I was amazed that I figured it out & pulled it off! It was quite a thrill seeing the finished product.

:: keeping the cookies themed to the invites ::

:: all packaged up for the kids ::

:: decorating the crab & starfish cookies ::

Gingerbread Cookies

I love creating cookies. There is something so special about having an edible decoration themed to whatever you desire. For the “By the Waters Edge” theme I made & individually packaged some Vanilla Bean Gingerbread novelty cookies in the shapes of x-large Crabs & Starfish. These are always such fun to create & a hit with the kids & parents alike. I pre-ordered the crab & starfish cookie cutters from Coppergifts.com in the US. I bought some cello bags & tied with some feature butchers string & viola! A delicious cookie & decoration to eat on the spot or to take home for afternoon tea.

:: fruit cups for the slim sailor ::

Fruit Cups

You always have to have a healthy option, right? For the slim sailor I made some fruit cups. This was simply a plastic cup with newspaper around it stuck with some double-sided sticky tape. I featured it with some butchers string tied at the top & filled the cups with strawberries, blueberries, raspberries, watermelon & another favourite of Will’s, apple.

:: fish out of watermelon ::

Fish Sticks

Will also adores watermelon & eats mounds of it. I had seen something really clever online so I imitated it with some Fishy Watermelon Sticks. I simply sliced some watermelon then pressed out fish shapes using a cookie cutter. I stuck them with an extra wide pop stick & that was it! It really couldn’t get any easier & you could do any solid shape that you like. I, again, sourced my cookie cutter from Coppergifts.com.

:: lighthouse topper for the cupcakes ::

:: some more "by the water's edge" cupcakes ::

Allergy Free Cupcakes

I had some children coming who had food allergies, so I had to make a nut free/egg free option so they didn’t miss out on the seaside fun. I ordered some cupcake toppers though a talented lady from Cupcakes For You who sent them through the mail. Some broke in transit so I had to do some fancy mending work on the fly, but if you are in Brisbane, I highly recommend this business.

For the cupcake recipe I used my sister’s Allergy Free Chocolate Muffin recipe with a buttercream icing made using Nutellex.

:: hot chips ::

From the Sea

What to eat when your party is By the Waters Edge? Fish & Chips of course! I purchased some fish fresh from the markets, cut them into fingers & crumbed them. I froze them in advance & took them out the night before the party. I bought some plastic red takeaway boxes from a discount store, stuck on a label & filled them with home made hot fish & chips with a little cup of sauce - a hit at the party! See my site for the crunchy chip recipe.

:: ice-cream delights for the kids ::

We all Scream…

ALL kids love ice-cream, especially my son. It is his favourite & so easy to make in advance. I made the Megann’s Kitchen Berry Good Ice-Cream the week prior. I also bought some mini wafer cones & edible decorations from the supermarket. I cut some star shaped holes in a shoe box so I could make them en masse – as we all know how exciting ice-creams are to 3 year olds. The girls (& boys) particularly loved the sea dust (edible glitter) that I sprinkled on top for a special touch.

:: just one candy jar with a big W ::

Candy Jars

When I found some decorative jars at a local discount store I couldn’t resist. It just so happens that Freddo Frogs were in my theme colours, so I placed a few packets into a fishbowl.

I also placed some “W&W’s” (or M&M’s) in a jar to nibble on that were also great for colour.

:: love chocolate crackles at a party ::

Cracking up

I can’t have a party without Chocolate Crackles… I think it was because I never had them as a child!!! They are so simple to prepare as well. I made them following the instructions on the copha packet & added an additional 100g of dark chocolate to the mixture & an extra cup of Rice Bubbles. I also melted about 100g white chocolate & 5 Tbs Nutella together & drizzled that over the top – yummo.

:: delicious sausage rolls that go super fast ::

You want More?...

It seems it isn’t a party at my house unless I have enough to feed an army. I also prepared & froze some home-made Sausage Rolls, Satay Sauce & Skewers & Muesli Bars along with the above Ice-Cream & Fish Fingers.

On the day I made some Pop-Corn, Hot Chips, Jugs of Drinks & a Cheese Platter to go along with all the other tasty delights.

Not to mention that everyone has to have dinner, right? Again, a pre-prepared & defrosted meal of Spaghetti & Meatball Sauce came in handy.

Would you believe I had back up food that I didn’t even use? It made for great leftovers for the following week.

:: novelty drinks for the kids ::

Novelty Drinks

Bottoms Up- I had some leftover San Pellegrino bottles that I had kept for such an occasion. I removed the labels in hot water & sourced some red/white vintage style straws from ebay, but they can be found in many shops these days. My friend Sam had also given me some extra “3s” leftover from the invitations, so I put some double-sided sticky tape on them & tied them with the feature butcher’s string. When required at the party, I filled them up with water, milk or juice.

:: novelty cups for the big kids ::

Caffeine Hit- Everyone loves a hot drink & no dishes. For coffee & tea later in the day, I bought some take away coffee cups from my local packaging supply store & labelled them with some nautical themed labels. A special touch for the special day.

H2O Go- I set out water bottles with an anchor label on them… everyone drinks water & it goes fast at a party!

:: pom poms for a splash of colour ::

Tissue Paper Pom Poms

I like having a splash of colour as decorations. I decided to order some tissue paper Pom Poms online as all my time was being absorbed in party prep. Outsource where you can, I say! The Pom Poms I bought from Mrs Pom Poms, an ebay store, in the colours themed to By the Waters Edge. They arrived quickly in a flat pack & one night I fluffed them out in front of the TV.

I have since found a fantastic DIY option on Martha Stewart. I am going to give them a go for Halloween this year!

:: beautiful home-made buntings ::

Buntings

I just LOVE buntings. When I see these they make me feel warm & fuzzy. I believe that they are the very definition of a party & celebration & add such flair. My wonderful sister made some fabric buntings for Will’s 2^nd birthday, which were in his theme colours for this year. I have also made paper options in the past that are just as effective. I absolutely adore these ones as they are a keepsake & now are above Will’s bed in his room as he sleeps. Thanks Ros!

:: DIY party decorations turned into a feature in the bedroom ::

Other Decorations

I wanted to make some decorations that Will could keep in his room after the fun fare of his party had ended. I bought some inspirational words from Spotlight of “laugh, inspire & dream” – all things that I wish for my son in his life. I also purchased a “3” and a “W” & painted them in the theme colours… great for the tables & also for his room to embellish the walls.

:: birthday boy having fun ::

:: some take home memories & fun ::

Spades of Fun

For the party favours, I figured I had enough food at the party & wanted to do something different. I found some Buckets & Spades at a discount store along with some stickers, so I had these in a basket to take home as the guests left.

:: lets go fishin' boys! ::

Entertainment

Gone Fishin’- I was into home made keepsakes for this party for some reason. For entertainment I hand made a fishing game. I used a basic fish to trace around for each piece of felt and cut two fish out. I matched them up & sewed them together using the leftover scrap felt as stuffing, attaching a metal ring at the end & large googly eyes. I bought some dowel from the local craft shop & painted them in the theme colours. I also purchased some basic magnets, which didn’t look very attractive so I sewed a felt casing around it. Using different coloured string for the lines, I assembled it all together with a fishing float for a special touch. This was something I felt Will could keep for a long time & has brought much joy for him & his friends.

:: balloon animals ::

:: face painting ::

Performing Arts- We also hired a local Pirate Balloon man named Jonothan, who was worth his weight in gold at a 3 yr old party. He also did face painting – a huge hit. When you are not sure what the weather is going to be, this sort of entertainment is priceless.

:: the party table ::

Top Tips for a Great Party

Be PREPARED- I did as much as I could in advance. Food can be prepared & frozen weeks before the party date – just write a list & plan what you want to eat.

Arts & Craft- Decorations, games, etc can be sourced & made in advance as well. I kept mine in a large box as I made them, ready to be set out on the day.

Keeping Time- I also had a running sheet as a guide of what was to happen when on the fridge. That way, you knew what order & time that things should (technically) happen. Also, it was a great help for people pitching in for a helping hand.

Enlist HELP- When it comes to delegating, I am terrible at it. It is so hard to “let go” of control & tell someone else (other than my husband!) what to do. Where you can, look at your list & see what others can assist you with so you aren’t a frazzled, sleep deprived mess on the joyful day.

:: the birthday boy having his cake & eating it too ::

:: thanks to the photographer ::

Special Mention- I wouldn't have these photos if it wasn't for my friend Sam. My camera was out of action so Sam brought hers along & spent time capturing these memories for me (and YOU!). Thanks beautiful lady - you are awesome!

:: Asian Inspiration ::

2012-08-22T04:36:00.001-07:00

Satay Sauce & Thai Salad

:: Megann’s Kitchen ::

:: the best ever satay sauce from Megann's Kitchen ::

They say the way to a man’s heart is through his stomach… & for my husband this Satay Sauce is it. Ever since I learnt that Satay was my husband's preferred dish, I have spent years trying to perfect it as it’s his absolute favourite. It started out just with my mum’s simple recipe - then as my taste buds developed, so did my quest for the perfect satay sauce.

This Satay Sauce is not traditional, however it is inspired by Asian flavours & was invented in Megann’s Kitchen by trial & error. That is the best way to create! It has quite a few ingredients, but you will find that many of them are pantry basics & easy to keep on hand. I love this Satay Sauce with a Thai salad as it is tasty & fresh, but you could serve it with anything. It is just so versatile! Great from BBQs with the friends to a simple weeknight meal with the family.

:: chicken skewers with rice noodles & thai salad ::

Sauce

1 cup smooth peanut butter

¼ cup crunchy peanut butter

200 ml coconut milk

250-300 ml chicken stock

½ shallot or 1 spring onion, finely sliced

1 cheek of red capsicum, finely diced

1 Tbs coriander stalks, finely chopped

2 Tbs white vinegar

½ tsp red paprika

½ tsp dried chilli flakes (adjust to personal heat preference)

½ tsp ground coriander seeds

½ tsp ground cumin seeds

1 tsp soy sauce

1 small garlic clove, crushed

5 kaffir lime leaves, crushed in hands

1 lemongrass stalk, broken into four

1 Tbs fresh lime juice

1 tsp fish sauce, or to taste

Salad

300g salad lettuce - such as cos, butter, mixed greens, etc

200g cherry tomatoes, halved

1 continental cucumber, cut into thin matchsticks

½ red onion, finely sliced

1 long fresh red chilli, halved, deseeded, thinly sliced lengthways

½ bunch fresh mint, leaves picked, large leaves torn

½ bunch fresh coriander, leaves picked

½ bunch fresh Thai basil, leaves picked, large leaves torn

¼ cup toasted peanuts, coarsely chopped

2 kaffir lime leaves, finely sliced

portions of rice noodles or jasmine rice to serve

Skewers

500g desired skewers, such as chicken

:: place all ingredients into the pot & heat ::

Place all satay sauce ingredients into a small saucepan & stir constantly over very low heat until the mixture warms & comes together. Remove from heat & let the flavours infuse for at least half an hour. While the sauce is resting, assemble all the salad ingredients in a large salad bowl & prepare rice noodles according to packet instructions. Cook your desired skewers & rest for 5 minutes. Just before you are ready to serve, quickly return the sauce to heat to bring to temperature but do not boil, as it will cause the oils to separate. Reheating should also bring it to a slightly thicker consistency, perfect for skewers. Remove lemongrass stalks & kaffir lime leaves & serve over skewers topped with extra coriander, chilli slices & toasted peanuts.

:: kaffir lime leaves freeze well to use another time ::

:: tying up the lemongrass with kitchen string for easy removal ::

Kitchen Notes

:: Don’t have crunchy peanut butter? Simply add 1¼ cups of smooth peanut butter & sprinkle some extra chopped peanuts over the top to garnish.

:: When making it for the family, there is always one that likes to spice things up a bit. Have some extra sliced fresh red chilli or dried chilli flakes in a side dish (but do not touch it with bare hands!) to cater for those who like a bit of heat!

:: I finely dice the capsicum & coriander stalks in a Tupperware Turbo Chef, saving a little time & effort.

:: I like to tie aromats, such as the lemongrass in this recipe, with kitchen string. That way they are easier to remove at the end.

:: Kaffir Lime Leaves & Lemongrass freeze very well – I always keep some frozen on hand for this recipe.

:: Vegetarian – simply leave out the chicken stock & replace with water.

:: add the satay sauce to anything you desire ::

Serve… Many Ways

:: with skewered… anything! Try chicken, beef, prawns, vegetables, etc.

:: with sautéed diced meat or vegetables in the sauce & pour over jasmine rice. Include a lime wedge + coriander as a garnish.

:: with the Thai Asian salad & rice noodles.

:: in iceburg lettuce cups. Simply assemble like a wrap with desired contents inside the lettuce leaf & eat – super healthy & fresh.

:: with a side of roti to soak up the extra satay sauce – available from supermarkets.

Quick Kitchen

:: I have found that it also freezes well, so make some in advance/freeze leftover sauce alongside some prepared skewers to defrost for those surprise visitors or easy weeknight dinners.

Enjoy my very own personal creation! I hope you like it.

:: Muesli Magic ::

2012-06-21T07:00:00.000-07:00

Megann’s Healthy Muesli Bars

:: Megann’s Kitchen ::

:: Megann's Healthy Muesli Bars - perfect to make on a rainy day ::

I have fond memories of Uncle Tobies muesli bars in my school lunch box as a child. They were either pierced with delicious dark chocolate chips or topped with dehydrated yoghurt. I distinctly remember eagerly peeling back the paper covered foil wrapper, rummaging through the sticky muesli snack & eating the choc chips/yoghurt top - leaving the bar behind! Oh how times have changed! Now, it is the health benefits of the actual Muesli bar that makes me go weak at the knees, knowing all the goodness that is going into my body.

These bars are a Megann’s Kitchen creation of my favourite things in muesli. This health snack could easily be a breakfast bar for people on the run or an afternoon snack to cure the 3:30pm munchies. I add seeds for extra goodness & energy, which I find delicious. The rice bubbles give a smooth & crunchy texture that just makes this health snack delightful.

binding ingredients

150g good quality butter

50g brown sugar

3 Tbs golden syrup

2 Tbs honey
1 tsp vanilla bean paste

base dry ingredients

50g desiccated coconut

180g rolled oats

50g rice bubbles

2 Tbs wholemeal self raising flour (optional)

1 tsp cinnamon

flavouring dry ingredients

80g dried apricots, chopped

50g dried pears, chopped

30g dried cranberries (craisins)

30g sultanas

25g pumpkin seeds/pepitas (optional)

25g sunflower seeds (optional)

Preheat oven to 160°C (320°F). Line a lamington tin with parchment paper. Place the binding ingredients - the butter, brown sugar, golden syrup & honey - in a small saucepan & melt whilst stirring until just foaming. Once melted, set aside & assemble the dry ingredients – the desiccated coconut, rolled oats, rice bubbles, dried apricots, dried pears, dried cranberries, pumpkin seeds/pepitas, sunflower seeds, flour & cinnamon - into a large bowl. Add the binding ingredients to the dry ingredients & mix through. Tip into the prepared tin & press with the back of a spoon or spatula. I then use a smooth glass on its side & roll over the top, pressing down firmly & smoothing the mixture. Bake in the oven for 20 minutes. Remove from the oven & smooth over with the glass again. Allow to cool for 30 minutes then cut with a sharp knife into your desired bar sizes. Place into the refrigerator & chill.

:: section your baked muesli into bars, then drizzle with chocolate ::

Kitchen Notes

:: Change it up! You can add any kind of dried fruit, nuts, berries or seeds that you like. Keep the base dry ingredients & swap out the flavourings.

:: Another option, for a muesli bar more like the one from my childhood, is sprinkle some dark chocolate chips on the top of the mixture once you have tipped it into your prepared tin & squished it with a back of the spoon. Continue to roll over the top of the mixture with a smooth glass until firm & continue with the cooking process. Parents be warned – they will be eaten first!

:: If you like a harder, crunchier muesli bar – simply extend the cooking time in the oven for another 5 minutes.
:: I once made these with broken/smashed Arnotts Marie Biscuits (a plain, sweet cookie) in lieu of rice bubbles. I have also added leftover water or ritz/savoy crackers. This added a biscuity crunch & is oh so tasty!

:: For a gluten free option, simply leave out the flour. It acts as an additional binder, however it isn’t essential.

:: In order to stop your muesli bar crumbling all over the floor at the first bite, store it in an air-tight container in the fridge with parchment paper in between each layer. Fresh & tasty! This is a tip from my sister’s web site, We Love Pancakes on Sunday.

:: a great snack with a glass of milk ::

Style & Serve

:: After finding out the fat content & nutritional benefits of white chocolate vs meltable dried yoghurt were not that dissimilar, I have been using white chocolate. I sometimes melt 65g of Nestle White Plaistowe Chocolate or Lindt 70% dark cocoa chocolate over the top. Place the melted chocolate into a zip lock bag, cut a tiny hole off the corner & drizzle over the cut muesli bar in the tin then place it into the fridge to harden. Re-cut through the lines before portioning. This adds a creamy smoothness to the bar. Delicious!

Quick Kitchen

:: Store portions in zip lock bags & freeze for a quick snack or breakfast on the run.

:: biting into the healthy snack - Megann's Muesli Bars ::

Calorie Kitchen

:: Counting Calories? I don’t, but many do. I have the personal view that many foods have health benefits & great nutritional value that go beyond the calorie content – so I put it into perspective. Take the 50g of seeds & 170g of oats in this recipe, together they add up to 924 calories but there is no question that they benefit your body from anti-cancer properties to being a natural anti-inflammatory. Amazing, huh? I love the miraculous health properties of food!

Entire Recipe: approximately 3378 calories without the white chocolate drizzle

approximately 3712 calories with the white chocolate drizzle

Divided into 16 large bars: approximately 211 calories per bar without the white chocolate drizzle

approximately 232 calories per bar with the white chocolate drizzle

If you have a calorie count to make in a particular day, portion the recipe appropriately. You know what they say, everything, even health foods, in moderation.

:: these muesli bars are jam packed full of goodness ::

Health Benefits of Pepitas/Pumpkin Seeds & Sunflower Seeds

:: The health benefits of seeds continue to amaze me! I love the fact that so much is packed into such a tiny portion. Just some of the benefits of pumpkin seeds include: the promotion of good prostate health, anti-inflammatory benefits, the promotion of lowering cholesterol, a good source of protein, high in omega 3, packed in anti-oxidants & also high in iron.

:: Like pumpkin seeds, sunflower seeds are also a powerhouse food. They have many benefits in small amounts & should be added to anything & everything possible! Just some of the benefits include: assists in lowering cholesterol, a good source of protein, high in anti-oxidants, help reduce blood sugar levels by reducing breakdown of glycogen in the liver, high in B vitamins & folic acid (great for fetal development!)… now, how can you afford to not add this to your muesli bar!!!

Source

:: Need a good slice tin? I use Bakers Secret Lamington Pan that is 30cm x 19cm. You can easily source this from your favourite kitchen supply store, supermarket or online at Kitchenware Direct.

:: Pumpkin Seed info came from various web sites, including the Pumpkin Seed site.

:: Sunflower Seed info came from Nutrition & You.

:: a healthy snack with loads of health benefits ::

These are one of my Megann's Kitchen favourites...

Enjoy!

:: The Biting Crunch ::

2012-06-10T01:37:00.000-07:00

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 ::

:: I found my Thrill ::

2012-05-15T04:55:00.001-07:00

Blueberry & Almond Tart

:: Megann’s Kitchen ::

:: beautiful blueberry & almond tart with fresh berries & creme fraiche ::

Whenever I am homesick I seem to crave recipes made with blueberries. You see, I grew up with an amazing blueberry patch on our family farm & it was like a sanctuary for me. Whenever I wanted, I would roam aimlessly through the rows upon rows of blueberries. I would lie under the branches, looking up at the sky & let my imagination take over. I would even play there with friends, having blueberry fights – squishing the berries to feel them ooze between our fingers before pelting the mess at an unsuspecting victim. Yes, these were incredibly wholesome blueberry memories of my childhood filled with pure joy.

I have now made this tart many times. The frangipane cream can be a vehicle for any fruit of the season – but in season or not, a blueberry filling is my ultimate favourite.

to start

1 quantity of sweet shortcrust pastry

basic frangipane cream (GF)

125g good quality unsalted butter, softened

150g castor sugar

1 tsp of vanilla bean paste or seeds of 1 vanilla bean

2 large eggs

200g almond meal

fruit

250g blueberries (2 punnets)

:: gently smooth over the top & sprinkle with blueberries ::

:: bake until evenly golden brown & cooked through ::

Preheat oven to180°C (350°F). Line a 24 cm loose-bottomed tart pan with pastry following the Sweet Shortcrust Pastry instructions, 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. Remove.

While the pastry is blind baking, place butter, sugar & vanilla in an electric mixer (I use my ever trusty KitchenAid) & beat until butter mixture is light & creamy. Add eggs one at a time & make sure they are fully incorporated before you add the next. Finish by adding the almond meal & mix through.

Sprinkle half of the blueberries on the pastry base. Spoon the thick Frangipane Cream evenly over the top of the berries, smoothing out the top when finished. Scatter the remainder of the blueberries over the top of the almond mixture, pushing slightly into the batter.

Bake for 35-45 minutes until it has turned a golden brown on top. Cool in tin for at least 30 minutes before serving

:: serve on a breadboard for a rustic & homestyle feel ::

:: this recipe can be made with any sweet fruit - this is a cherry tart ::

Kitchen Notes

:: The Frangipane cream is quite thick, so be mindful of placing it where you want it, then smooth over the top.

:: A way to test if the almond Frangipane Mixture is cooked through is to simply press on the top when it looks golden. If it feels firm and springs back, then it is ready. If your finger leaves an indentation & breaks the surface, pop it back in the oven for another 5 minutes & check again.

:: All is not lost if not cooked through. I accidently did this once & quickly placed it back in the oven for another 10 minutes & it was beautiful! The pastry was a little crunchier than normal, but still a kitchen win in my eyes.

:: No blueberries? Try raspberries, cherries, blackberries, figs brushed with honey, fresh sliced peaches, halved apricots, poached pears… just use your imagination!

:: The Frangipane Cream is a Gluten Free mixture, so omit the pastry for a Gluten Free option.

:: finely diced/cubed fruit with micro herbs & edible garden flowers ::

Style & Serve

:: Dust with icing sugar & a dollop of double or triple thickened cream.

:: To impress, I love finely diced strawberries & baby herbs scattered on the side. If using crème fraîche, I also add a fine drizzle of honey to counteract the sourness of the dairy.

:: elegant accents with a drizzle of honey ::

Quick Kitchen

:: Have no time to make your own pastry? Never fear. You can either prepare it the day before & let it chill in the fridge overnight then continue with the baking process or

:: Use a good quality pastry base, such as Carème Vanilla Bean Sweet Shortcrust Pastry (see selected outlets) or frozen Pampas Shortcrust Pastry (never, ever use low fat options in pastry – it turns out hard & tasteless).

Enjoy!

:: Oaty ANZAC Day ::

2012-04-24T06:26:00.000-07:00

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

:: Easy Kitchen - Turbo Chef ::

2012-04-12T06:29:00.001-07:00

Turbo Charged
:: Megann’s Kitchen ::

:: tupperware's turbo chef - an easy way to prepare ingredients ::

Soon after I had my son, Will, I decided to host a Tupperware Party in order to add to my ever-growing storage collection, but this time having baby & toddler meals in mind. I have bought much of the Tupperware Collection, but as a hostess gift, I received a Turbo Chef. Now, I have to admit that it wasn’t on my list of collectables & I am not sure if I would have bought it at the time, but I am ever so glad that fortune saw it land in my lap.

As you may know, I developed Easy Kitchen to inform my readers of tools in the kitchen that make my life that little bit easier. Whether it is saving time or energy, Easy Kitchen features equipment I just couldn’t live without. I had recently had some shoulder & tendonitis issues, which made even the easiest of tasks in the kitchen into a challenge. When I first used the Turbo Chef for finely mincing onions for a risotto, I couldn’t believe how easy it was for me to use. To think I had been chopping my onions with a knife all these years!

:: finely dicing onions with the turbo chef ::

The Turbo Chef allows you to chop an onion into simple 8ths (half, half then half again), place the equivalent to half of the onion into the container & with a few swift pulls of the cord chopping onions for your desired dish becomes a breeze. Oh, did I mention no more onion tears? If the recipe calls for it, I sometimes add my garlic in with the onion as well. Simple!

:: make sure to constantly stir your onions to prevent burning ::

If you have any leftover ingredients or need to keep the contents for later, Tupperware provides a handy lid for excess quantities that fits on top of the clear container! It is great for sauces. I pre-make my tartar sauce, pop the lid on & have it at the ready for dinner.

:: turbo chef is an easy way to prepare ingredients for satay sauce ::

The low down

Pros: The Turbo Chef finely chops or minces onions & vegetables like a pro!

:: Easy to use for both right and left handed people.

:: It is easy to pull apart & assemble again for cleaning & the base is dishwasher safe. When disassembled, keep out the top section as the pull cord should not get wet.

:: The Turbo Chef would be great for anyone with upper limb pain, such as tendonitis, arthritis, carpel tunnel, shoulder pain, etc, as it reduces the amount of strain on the muscles & bones.

:: I can imagine the Turbo Chef would be fabulous for pureeing small amounts of food for babies/toddlers as well.

Cons: Ummm, it has to be washed occasionally.

How to use: Simply place small amounts into an assembled Turbo Chef container, pull 4-6 times or until you reach a desired consistency, place contents into recipe!

:: Wash in warm, soapy water or add into your next dishwasher load.

Notes: If overloaded, like any food processor, it will produce some inconsistent results. Simply add small amounts at a time for a more dependable outcome.

:: The blades are extremely sharp in order for a effortless cut, so please be careful when cleaning.

Turbo Chef Details

Price: Turbo Chef: AU $57.20 or Chop’n’Prep Chef: US $45.00

Capacity: Base allows for 300ml worth of product

Dimensions: 10.8cm (d) x 9.2cm (h)

Rotations: Allows for 288 knife cuts in less than 15 seconds

Warranty: All Tupperware plastic products, if used correctly, have a lifetime warranty. Fantastic!

Purchase: Through your local Tupperware Dealer - see website for details.

:: the newly released smooth chopper ::

Tupperware has released a few sister products with additional functions, such as a beater, & with different capacities. It depends how often you will use it & what functions you desire if you want to invest the extra cash, but very much worth your while investigating these as well.

Sister Products: Smooth Chopper 730ml base: AU $76.45 or US $59.00

:: Quick Chef 1.3L base: AU $82.90 or US $69.00

prices are subject to change at the discretion of Tupperware

:: making tatar sauce is easy with the turbo chef ::

Sources

Visit Tupperware Australia for the Turbo Chef or for info on your local Tupperware representative

Visit Tupperware US for the Chop’n’Prep Chef to purchase online

Easy Kitchen Competition

Tupperware Australia has generously combined forces with Megann’s Kitchen to provide you with a chance to win one of these amazing red Turbo Chef’s & help make your kitchen as easy as mine! Thanks Tupperware! Follow the link for your chance to win.

:: Competitions ::

2012-04-11T21:00:00.000-07:00

Turbo Chef ultimate Giveaway

:: Megann’s Kitchen ::

:: I used the turbo chef in everyday cooking ::

Extract from Megann’s Easy Kitchen

“I have to say there are some items & products in my kitchen I simply couldn’t live without. They are things that I rate highly in efficiency & quality. I am going to bring a few essential items to you under the title Easy Kitchen. It is aimed at products in the kitchen that make my life just that little bit easier, & hopefully yours too. They are a few items that I believe help a kitchen to work like a dream, so please enjoy my new Easy Kitchen in the new year!”

Megann

My personal Giveaway criteria

The products that I offer as giveaways have been generously contributed by companies that meet strict criteria. These aren’t just any products, no no. These ultimate kitchen pieces are currently used & loved in my kitchen. I simply want to pass on to you what I believe every kitchen should have.

the Competition Sponsor

Welcome to another Megann’s Kitchen’s ultimate giveaway. Tupperware Australia has kindly provided us with some products from Easy Kitchen’s featured post of the Tupperware Turbo Chef. Click through to find some great Tupperware products on their web site at a fantastic price, plus read the Megann's Kitchen review here.

:: the turbo chef makes chopping a breeze ::

the Competition Details

Simply leave a comment at the bottom of this post or the Megann’s Kitchen Facebook page answering this simple question- in approximately 25 words or less:

“How would a Tupperware Turbo Chef help make life in your kitchen easier?”

Like this competition? Don’t forget to sign up for Megann’s Kitchen e-newsletter, facebook page or join the blog site to find out about more fantastic giveaways! See right of screen.

Terms & Conditions

• There is one chance to win: Tupperware has provided us with 1 amazing Turbo Chef, thank you!

• The competition commences 11:59pm A.E.S.T on Thursday 12th April 2012. Entries close 11.59pm A.E.S.T on Wednesday 30^th April 2012

• Good NEWS! You can enter as many times as you like.

• Prizes are not transferable or exchangeable & cannot be taken as cash.

• The total RRP of the prize is AU $59.20

• Winners will be announced on Megann’s Kitchen blog site & Facebook page. Keep on clicking in to see if you are a winner!

• Competition is open internationally = everyone!

:: making tatar sauce is now so easy ::

Update - this competition is now closed.

:: the finalists ready to be drawn by my husband, Mick ::

and the WINNER is....

Ta DA! The winner of the Megann's Kitchen Tupperware Comptetion is... Danielle! Congratulations on your winning entry.

:: Around the World for Dinner ::

2012-04-10T23:15:00.000-07:00

A Taste of Senegal
:: Megann’s Kitchen ::

:: savouring the flavours of Senegal ::

I have recently made some incredible new friends in what is the magnificent & ever-growing RAAF family of mine. After a few dinners together, it was my new female companion, Jo, who suggested that we continue a tradition of theirs of having a meal planned based on countries around the World. A chance to try international flavours & interesting cuisine? I was IN! What an imaginary way to taste all the seasonings of the Earth in your own home? We were at their house for yet another incredible meal & Jo brought out her globe. Mick had the honours of spinning with one hand over his eyes & the other ready to point to a country. For the first 2 goes he hit water, which is null & void in this game, then success. He landed on the African continent in the country of Senegal! We all did some quick google research, picked some dishes to make & set a date.

As a starter, I made a nibbles plate with a Senegalese Garlic Dipping Sauce with toasted pita bread. This is basically a roasted garlic mayonnaise. It was a little strong & a touch boring on its own, but I can imagine making some homemade roasted chat potatoes (see recipe below) dusted with paprika & seasoning, this would complement the garlic sauce beautifully.

For the main, I finalised my thoughts on one of the national dishes of Senegal, Poulet Yassa (Yassa Chicken), which is comparable to a basic chicken stew. It was such a simple meat dish that I used one of the “optional extras” that was provided & added some chopped carrot & celery as an extender from the chicken & for extra flavour.

I also made Salade Cote Cap Verte, which is similar to a chopped green salad with the addition of flavourful herbs & the (untraditional) beautiful red jewels of pomegranate. I was extremely impressed by this salad, & plan to make it again! It looked marvellous against a white presentation dish & had amazing aromas. It would be a beautiful & exciting addition to any summer BBQ or festive table.

For dessert, Jo made a delicious crunchy peanut ice-cream, as peanuts are extremely popular & grown readily in this region. It was a lovely way to finish a fantastic evening with friends.

:: Senegalese Garlic Dipping Sauce ::

2 bulbs roasted garlic, peeled

2 organic eggs

250 ml fresh lemon juice

½ tsp sugar

100 ml to 400 ml grapeseed oil

½ tsp sea salt

fresh cracked pepper

To roast the garlic, Pre-heat your oven to 180°C (350°F). Peel the garlic from its skins & place into a bowl. Coat the garlic with a drizzling of olive oil & place onto a baking tray then bake for about 20-30 minutes, or until golden. Leave to cool.

Put all of the above ingredients, except the oil, in a blender or food processor & process until smooth. Pour in the oil in a very slow stream & blend or process until thick & aerated.

Serve as a dip for raw vegetables or toasted bread pita bread.

Kitchen Notes

:: As mentioned in the intro, I thought that this mayonnaise-like sauce would be just amazing with baked potatoes for a great starter, tapas or side dish. Parboil some whole chat potatoes, skin on, in water for about 10-15 minutes or until just soft. Strain the water away then transfer the hot potatoes into a hot baking dish. Crush the potatoes with the back of a spoon then season with sea salt, pepper & a sprinkle of sweet paprika. Drizzle with olive or grapeseed oil & bake in the oven for approximately 40 minutes, or until golden brown.

:: Poulet Yassa ::

:: my attempt at Yassa Chicken from Senegal ::

marinade

1 kg chicken pieces

200 ml lemon juice

60 ml malt vinegar

1 generous tsp brown sugar

30 ml peanut oil

3 brown onions, sliced

2 cloves fresh garlic, crushed

sauce

30 ml peanut oil

2 tbsp fresh thyme, chopped

2 fresh red chillies, seeds removed & chopped finely

2 tbsp freshly grated ginger

1 tsp ground turmeric

2 – 3 bay leaves (depending on size)

450 ml chicken stock

sea salt & pepper to taste

:: luscious lemons ::

:: chopping the onions ::

:: marinating the chicken ::

:: adding the vinegar ::

Mix the lemon juice, garlic, sugar, vinegar, sliced onions and 30 ml of the oil. Place the chicken pieces in a dish and pour over the lemon mixture. Cover with cling wrap & place in the refrigerator for at least 4 hours.

Heat the other 30 ml of the oil in a large pan. Lift out the chicken with tongs & seal the chicken pieces for 4 to 5 minutes until they are golden brown.

Lift out the remainder of the leftover marinated onions with tongs & add to the chicken, cook for 3 minutes & then add the marinade liquid, thyme, chillies, turmeric, ginger, bay leaves, sea salt & pepper & half of the chicken stock. Stir once or twice to mix everything well.

Reduce the heat, cover the pan and simmer for about 30 minutes until the chicken is cooked, adding more stock as the sauce evaporates so it doesn’t burn on the bottom.

Serve over long grain rice.

:: this delicious meat just fell off the bone ::

Kitchen Variations

:: Poisson Yassa: Substitute 1 kilogram of firm fish fillets for the chicken. Marinating time only needs to be 30 minutes in this case. Grill the fish and sauté the onions. Then simmer the marinade without the fish for 10-15 minutes. Finally, add the marinated grilled fish and simmer for 10 minutes more.

:: Sometimes vegetables are added to the pot to stretch the meat & add more flavour. Add 2-3 chopped carrots, 1 finely diced celery stick or a handful of green olives when you bring the marinade to simmer.

:: I cooked my chicken for an hour in order for the sauce to develop to a thicker consistency. Unfortunately this caused it all fall off the bone, but it was still juicy & tender. Be careful not to be too heavy handed first off with the stock as I did, & add it gradually!

:: Salade Cote Cap Verte::

:: salade cote cap verte with pomegranate ::

250 ml English cucumber, diced

1 small iceberg lettuce, sliced

4 large tomatoes, diced

1 green chilli, finely chopped

150 ml fresh mint, chopped

250 ml Italian parsley, chopped

200 ml chopped fresh coriander leaves

½ red onion, finely sliced

1 large, un-waxed lemon, grated zest and juice

150 ml pomegranate seeds (optional and not traditional)

5 – 6 tbsp extra virgin olive oil

Salt to taste

In a large mixing bowl, combine all the above ingredients well by tossing with your fingertips. Check and correct seasoning then refrigerate for 1 hour.

Present in a salad bowl & scatter pomegranate seeds on top and garnish with a little extra chopped parsley.

:: a great salad for any occasion ::

Kitchen Notes

:: I have seen Jamie Oliver simply cut a pomegranate in half, place the fruit in his hand with the seeded side peeking through his open fingers. He forcefully taps it with the back of a kitchen knife & the seeds fall through his fingers & into the dish. Now, I admit that this is a messy way to vacate the seeds from the fruit, but effective!

:: Side Bread ::

:: crunchy bread for the table ::

Tear 1 large pita bread into pieces and toast under the grill.

:: Senegalese Peanut Ice-Cream ::

500g container of good quality vanilla ice-cream, softened

¾ cup of salt reduced crunchy peanut butter, warmed

Place the softened vanilla ice-cream in a large bowl & mix through the peanut butter to make ribbon like swirls. Add a little or as much peanut butter for flavouring as you like, it is up to your own taste really! Scoop back into the original ice-cream container & freeze until required!

Kitchen Notes

:: I would imagine that a silky smooth chocolate sauce would be amazing drizzled over the peanut ice-cream, reminiscent of a Reeces peanut butter cup! You could also try a salted caramel. Serve with freshly roasted chopped peanuts on top, mmmmmmm….

:: I had great fun finding bright decorations for the table as well! ::

Sources

:: Some great Senegalese Dinner info at- http://www.africa.upenn.edu/Cookbook/Senegal.html

:: I also stumbled on another great blog with a Senegalese dinner where I go a few great ideas & recipes- http://www.justfoodnow.com/2010/01/13/african-spirit-food-of-senegal/

We had such a fantastic evening of new flavours that we decided to do it again! Spinning the globe and next stop on our World tour is..... Portugal! For more dinner pics, follow on to my Facebook page. Thank you ever so much for joining us.

:: Easy Kitchen Competition::

2012-02-05T02:43:00.000-08:00

Zyliss Cheese Grater Ultimate Giveaway

:: Megann’s Kitchen ::

:: one of two Zyliss cheese graters available to win from Kitchenware Direct ::

Extract from Megann’s Easy Kitchen

“I have to say there are some items & products in my kitchen I simply couldn’t live without. They are things that I rate highly in efficiency & quality. I am going to bring a few essential items to you under a title Easy Kitchen. It is aimed at products in the kitchen that make my life just that little bit easier, & hopefully yours too. They are a few items that I believe help a kitchen to work like a dream, so please enjoy my new Easy Kitchen in the new year!”

Megann

My personal Giveaway criteria

The products that I am offering as giveaways at this stage have been generously contributed by companies that meet a strict criteria. These aren’t just any products, no no. These ultimate kitchen pieces are currently used & loved in my kitchen. I simply want to pass on to you what I believe every kitchen should have.

the Competition Sponsor

Welcome to Megann’s Kitchen’s VERY FIRST ultimate giveaway. Kitchenware Direct has kindly provided us with some Zyliss products being from Easy Kitchen’s first post of the ZylissClassic Fine Drum Cheese Grater. Click through to find some Zyliss products on Kitchenware Direct’s web site at a fantastic price here plus read the Megann's Kitchen review here.

:: the image of the current model available to WIN! ::

the Competition Details

Simply leave a comment at the bottom of this post or my facebook page answering this simple question- in approximately 25 words or less:

“What quality kitchen product makes your everyday life oh so Easy & why?”

Like this competition? Don’t forget to sign up for Megann’s Kitchen e-newsletter, facebook page or join the blog site to find out about more fantastic giveaways! See right of screen.

:: milling some perfect cheese ::

Terms & Conditions

There are two chances to win: Kitchenware Direct has provided us with 2 amazing Zyliss Classic Fine Drum Cheese Graters, thank you!
The competition commences 11:59pm A.E.S.T on Sunday 5th February 2012. Entries close 11.59pm A.E.S.T on Wednesday 29^th February 2012
Good NEWS! You can enter as many times as you like.
Each individual entry will be judged based on literary and creative merit, then placed into a draw of 10 finalists. The winning 2 entries will be extracted from a draw of 10 finalists, based on chance.
Prizes are not transferable or exchangeable & cannot be taken as cash.
The total RRP of the prize is $32.95 x2
Winners will be announced on Megann’s Kitchen blog site, facebook page. Keep on clicking in to see if you are a winner!

· Competition is only open to Australian residents.

Thank you everyone... & good luck!

UPDATE

The Competition has now Closed!

:: competition winners - Lis & Melissa ::

Congratulations to Lis Meehan & Melissa Hales for their fantastic entries! The Zyliss Cheese Grater will be sent to you soon from our friends at Kitchenware Direct!

To make it completely fair... I took the names off the entries & my husband & I went through & chose the top ten, placing them into a draw. His hands did the honour of picking the winners from the finalists :) It was so much fun being able to give my readers a prize, I can't wait to do it again!

A special mention to Jasmine1485 for your entries, thank you! Also, to Nattie - the food processor you described on the FB page sounded simply amazing & full of love. I hope mine is like that one day.

:: Friendly Friands ::

2012-02-03T02:29:00.000-08:00

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 ::

2012-01-04T13:30:00.000-08:00

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!

:: Shortcrust Heaven ::

2012-01-03T04:34:00.000-08:00

Never Fail Sweet Shortcrust Pastry

:: Megann’s Kitchen ::

:: preparing to blind bake the never fail sweet shortcrust pastry ::

This recipe is the ultimate Sweet Shortcrust Pastry for tarts. It holds its form perfectly & the shrinkage is minimal. Why? I think adding the egg yolks are the secret. I find that it is also a little more forgiving than others. Just when I think I have completely ruined my pastry attempt by adding too much water, over handling the mixture or even over baking it turns itself around & I end up looking at a successful tart in wonderment.

Another key element in pastry is to have quick hands. Make sure that your mind doesn’t wonder off whilst using the food processor or over kneading it on the bench top. The less handling the better where pastry is concerned! Remember that & you will have brilliant pastry every time.

I first found this recipe in a Delicious Magazine from one of their regional Cafe adventures. I love the fact that it isn’t from a celebrity chef/cook, but someone more like me who, in another lifetime, would run a rustic & homely cafe in the beautiful Alpine wine region in North East Victoria. Yes, my own cafe truly would be an adventure!

250g plain flour

100g chilled unsalted butter, chopped

100g caster sugar

2 egg yolks

A pinch of salt

2-3 Tbs chilled water

Place the flour, butter, sugar & salt in a food processor. I use my ever so trusty KitchenAid. Pulse in the food processor until the mixture resembles breadcrumbs. Add the two egg yolks & whilst blending, add 2-3 Tbs of chilled water until the mixture comes together. When the mixture just combines into a ball (see picture), stop the processor & form a disc in your hands. Wrap in cling wrap & chill in the refrigerator for 1 hour.

:: adding the egg to the flour mixture ::

Preheat oven to180°C (350°F). On a lightly floured surface with cling wrap below, roll the pastry until it is 3-5mm thick. With the cling wrap still attached to the pastry, carefully lift & line a greased 28 cm loose-bottomed tart pan with pastry, then trim with the heal of your hand. Chill for 10 minutes in the freezer or 20 minutes in the fridge. Remove the cling wrap, prick the pastry with a fork then line with parchment paper & fill with pastry weights. 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 your desired temperature for recipe filling.

:: resembling fine breadcrumbs ::

:: process til pastry forms a ball ::

:: cover in cling wrap & chill ::

:: I use biscuit & pastry flour ::

Kitchen Notes

:: 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 accidently breaking the crust of your pastry!

:: Don’t skip the resting/chilling process! It is essential to stop the shrinkage of your pastry.

:: I always roll my pastry onto a large piece of cling wrap. This helps a great deal when transferring to your desired baking tin.

:: In lieu of pastry weights, you can use uncooked rice, dried beans or even small, clean polished pebbles.

:: I have also made this pastry a day in advance, simply keeping it chilled in the refrigerator as a rolled ball, wrapped in cling wrap.

:: Remember, quick hands! Especially in a warm room- you don’t want the butter to melt.

:: Keep the remainder of the pastry for biscuits or styling accents to your tart/pie.

:: while cling wrap is on, remove pastry with hand then chill ::

:: prick the pastry evenly with a fork ::

Quick Kitchen

:: Short of time & can’t make your own pastry? I keep a couple boxes of Carême Pastry in my freezer for such occasions & your guests will be none the wiser. Carême Vanilla Bean Sweet Shortcrust Pastry (located in specialty food stores, such as Essential Ingredient) is incredible & their All Butter Puff Pastry is second to none.

:: I recommend Pampas Sweet Shortcrust Pastry (located in Supermarkets), however don’t be fooled into the low fat option. It turns out quite tough & biscuit like instead of the wonderfully short texture that you are aiming for. Full butter please!

:: a perfectly blonde pastry ready for desired filling ::

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

:: Leftover Love ::

2011-12-30T05:20:00.000-08:00

Holiday Ham Pâté

:: Megann’s Kitchen ::

:: leftover love from holiday ham dip ::

It just isn’t Christmas holidays without this recipe: My mother’s festive Leftover Ham Pâté spread. As a small child, she always sold it to me as a simple "dip" instead of pâté... & I loved it! Every Christmas throughout the years my mother would purchase a traditional Kentucky Ham & glaze it with all the love of her homeland, Southern USA. There is one thing that matches the beautiful succulent salty sweetness of her ham, & that is the lovely creaminess of her leftover dip.

The first time I made it for Mick he was beside himself & ate the whole bowl in one sitting! This was followed the next night with requests for more, I couldn’t believe it! A simple dish that I grew up with & made from leftovers was creating such joy on the tastebuds for my future husband. Now, even though it is just the 3 of us in our small family, we still get a full 8kg leg ham as we know it will get eaten in many ways, & ham dip is a must.

I have to admit, I have tweaked it just a little since my first frantic phone call to my mother for the recipe (sorry mum) but for me this easy dish is full of memories & happiness.

Ham Dip

250g sliced leg ham

1/3 cup light sour cream

1/3 cup whole egg mayonnaise

1/3 cup finely grated parmesan

1½ Tbs chives, roughly chopped
1 Tbs seeded mustard (optional)

A pinch of sea salt & cracked black pepper

Garnish

finely chopped chives

pink peppercorns

:: ingredients in KitchenAid ::

:: beautifully blended ::

Place ham, sour cream, mayonnaise, parmesan & chives into a food processor (I use my ever trusty KitchenAid) & blend for about 2 minutes, or until the mixture is creamy & smooth. Then fold through seeded mustard (optional). Place into a serving dish & garnish.

:: garnish with pink peppercorns & chives for a festive touch ::

Serve

:: I like to simply serve my Holiday Ham Dip with either water crackers or a crisp bread.

:: I have also made it with the ham dip served in small pastry cups, with a sprinkling of chives & peppercorns on each individual one. They are perfect for a New Year’s Eve canapé.

:: share with friends with a platter to take to their house ::

Kitchen Notes

:: This is a dish that I also love to share with my friends, as it is something that many haven’t had. Simply create a platter, tie a festive ribbon around it & voila... present.

:: My beloved KitchenAid Food Processor didn’t always exist in my kitchen. Prior to this I made Holiday Ham Dip in a blender! It took some shaking, stirring & a little water added to help the mixture to move, but it did the job.

:: perfect holiday ham dip ::

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

:: Easy Kitchen: Zyliss Grater ::

2011-12-22T03:51:00.000-08:00

Zyliss Cheese Grater

:: Megann’s Kitchen ::

:: zyliss classic cheese grater- beautiful angel hair grated cheese ::

I have to say there are some items & products in my kitchen I simply couldn’t live without. Since having my son I have suffered terribly from radial nerve palsy in my left hand (somehow during childbirth!), tendonitis in both arms/hands & have also had calcium deposits in both shoulders. Phew! Is that all??? Yes, it has made my love of cooking & life a challenge at times but I now understand the importance of good tools in the kitchen. Items that are not only fast for someone that is time poor, but are easy to use for someone in pain & limited function. There are some that I rate highly in efficiency & quality and believe that they could give every kitchen a helping hand. I am going to bring a few essential items to you under a title Easy Kitchen. It is aimed at products in the kitchen that make my life just that little bit easier, & hopefully yours too. They are a few items that I believe help a kitchen to work like a dream, so please enjoy my new Easy Kitchen in the new year!

:: zyliss classic cheese grater ::

Freshly grated parmesan on hot pasta or stirred through a creamy risotto. Mmmmmmm.... delightful. I can taste it now! There is something about this incredible flavour that gets lost in the packet & only fresh will do. I know, I know, “I have no time for that guff” you are saying, but this Zyliss grater is so quick & easy for fresh cheese that you will use it on a day to day basis!

About 8 years ago I purchased this fabulous cheese grater from Zyliss after another less expensive brand melted away in the dishwasher. As you can see this one has stood the test of time & is just as effective now as the day I bought it. I use it numerous times a week for freshly grated parmesan or grana padana cheese, as they are a key ingredient in much of my weekly cooking.

:: perfect for all hard cheeses ::

Pros: This gives a fine, angel hair consistency to your cheese. It’s perfect for on top of risottos or pastas, or to simply mix through recipes.

:: Also perfect for uniformly grating nuts & chocolate.

:: You can assemble the handle for right or left handed people.

:: It is easy to pull apart & assemble again for easy cleaning & it is dishwasher safe.

Cons: Hmmm, let me think.... nope, nothing.

How to use: Cut off a small wedge/block of hard cheese (or desired product) & insert it in the hole in the top, apply pressure to the handle as you wind & lovely cheese comes out the side. Too easy! Pull apart to rinse/wash.

Plus: All Zyliss products are Swiss made & have a 5 year warranty :)

:: zyliss classic cheese grater ::

Honestly, do yourself a favour & place this wonderful peice of equipment on your Christmas list for a stocking filler, or at the very least, buy yourself a little bit of happiness because I know you deserve it. I hope you love yours as much as I love mine!

Purchase: My Zyliss is an earlier model, but I have included a picture of the current classic model for you to set your sights on.

Amazon: Always a great price... now for that postage to your destination! Just follow this link.

David Jones Store: Often stock Zyliss products.

Specialty Kitchen Stores: Often stock Zyliss products.

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