Chocolatesuze - Sydney Food Blogger

Deep Fried Candy

3 September 2010, 07:16

Be warned health nuts this post is gonna be full of heart cloggingly, cholesterol laden deep fried goodness! Check out this plate of deep fried Mars bar mmm be still my heart. Every year I wait with breathless anticipation till my favourite eating holiday- Easter. And Easter means the Easter Show. And the Easter Show means deep fried cheese on a stick! So when I saw the recipe for corn dogs aka pluto pups on Angie’s post here I knew straight away I was making these babies and wanted to try deep frying some candy bars while I was at it. And yes I know everything here belongs on thisiswhyyourefat but those book money grubbing suckers ain’t gonna profit from what I make in my kitchen!


Ingredients for the batter:
1 1/3 cups plain flour
1 cup polenta
2 Tbsp baking powder
2 tsp salt
1/2 tsp bi-carb soda
2 eggs
1 1/2 cups milk (yeah you see my pic? You’ll need more milk than that singular mini tetra pack)
1/2 cup cornflour
Wooden skewers (if you don’t want em on sticks no worries)
Oil for frying


Put all dry ingredients (except the cornflour) into a bowl and mix together.


In a large jug/tall jar, whisk the milk and eggs together.


Slowly pour the milk & egg mixture into the dry ingredients and whisk thoroughly. The mixture will thicken but it’s ok cos you’ll be thinning it later before frying.


Now stuff you want to batter and deep fry! I raided the candy supplies in my house and came up with a nice lil selection: Oreos, Snickers, Picnic, Crunchie, Bounty, brie, tasty cheese, jam rolls, lamingtons, icecream, pound cake and Poptarts. I was gonna do deep fried Coke but it didn’t work too well bah I need to go get me some Coke syrup and try again. And maybe beer. And butter…


Spread the cornflour on a plate and roll away


It’s best to roll everything in the corn flour that you’re gonna deep fry now so you don’t have to worry about it later. Check on your batter, if it’s too thick add milk so it becomes like a thick pancake batter.


Heat some oil in a saucepan that is deep enough so your skewered foods will be submerged. Once the oil is hot enough (drop some batter in and if it bubbles it’s ready) dip the candy into the batter, letting any excess batter drip off (or keep it on if you want a thicker coating of batter). Submerge candy in the oil, rotating occasionally so it browns evenly.


Once golden, remove with slotted spoon and place onto paper towels to soak up the excess oil.


Looking back at my pics I think I mustve eaten the tasty cheese on a stick before taking a photo booo but here, look at this sexy shot of my deep fried brie! Gooey, melty, cheesey innards ftw!


Edit: oops can’t believe I forgot to include this pic! But here’s my deep fried chocolate covered almond ice cream Jacq! Deep fried ice cream is so much win!


Here we have dessert plate 1: pound cake, jam rolls and a chocolate chip Poptart


Hullo innards shot! The Poptart was perfect with its warm chocolatey river of deliciousnesss, the jam roll was ok but surprisingly I really liked the pound cake with its slightly salty layer of crunchy batter


Candy bar plate: Bounty, Mars, Crunchie. Biggest disappointment was by far the Bounty bar. I don’t like Bounty normally because I have issues with the coconut and deep frying it didn’t make it better other than the outer layer of chocolate being nice and melty. The Mars bar was awesome as expected, gooey nougat layer melding with gooey caramel layer and encased in gooey chocolate layer. The Crunchie bar was a bit sad cos the honeycomb layer kinda melted away into nothingness. Maybe if I had used a fun sized bar (seriously those mini bars are anything but ‘fun’) instead of chopping the big bar in half and frying then the honeycomb mightve been a pool of happy honeycomb innards. Hm next time?


And my most favourite candy to deep fry was the Oreo! Crumbly biscuit layer, sweet icing middle layer and sprinkled with icing sugar it was just so freaking awesome. I most likely could have eaten about 10 of these babies.


So was it worth all this mess? HELL YEAH! I got over my fear of deep frying and setting my house on fire tho I did make sure I had a lid and a box of bi carb near by just in case my pot of oil went kaboom heh heh. Next time I’m gonna retry making deep fried Coke and I definitely want to try deep fried butter lol any other suggestions dudes?

 

 

The Chocolate Room, Parramatta

1 September 2010, 02:47

Chocolate makes me happy. After a crazy huge dinner at El Jannah where there was much chicken, falafel, baba ghanoush, hommus and the famed garlicky toum, Amy, Angie, Maria and I were in need of something sweet to round up our evening. A quick drive to my hood of Parramatta and a short walk over the river later (coughamycough), we make our way slowly up Church St and find ourselves following the scent of rich, heady chocolate to The Chocolate Room (Shop 11/15 Phillip St,
Parramatta). While checking out the menu we bump into Phuoc and later TudorGrrrl


Too full to try the waffles or the chocolate fondue we select the oreo tart and the mars bar tart (both $5.50) as well as the hazelnut log and the tiramisu log (both $2.50) from the display case at the front. I wasn’t too keen on the logs but I loved the mars bar tart which was a cloud of lemon cheesecake, topped with gooey caramel and mars bar pieces.


The hot chocolate range took up a whole page on the menu with a whopping 23 different flavours! I chose the Milk Belgian hot chocolate ($6.50) which is thicker and sweeter than a normal hot chocolate and absolutely delicious. Much <3 for the extra chocolate nubbins!


Mmm carnage.

 

 

stuff i've bought

30 August 2010, 07:06

OH HAI! How was your weekend dudes? Mine was spent eating as usual though that pic above is from a coupla weeks ago when we were nomming tasty eats in Cabra. The pandan waffle ($1.50) breaks into cute heart shaped pieces for easy sharing and are best eaten piping hot and fresh from the waffle machine.


In case you don’t follow on me on twitter I came across these ceramic tiles at Kmart for a bargain $8 hoho there was also ‘cook’ but really ‘eat’ is much better don’t ya think?

And lastly something not food related but lookit! It’s a Raving Rabbid! When this game first came out on Wii I was so freaking obsessed with this rabbit haha he’s so crazy and once you’ve heard his wacky scream you’ll never forget it! He was $10 from Game and wait wait he makes sounds:

 

 

Easy eggless tiramisu recipe

27 August 2010, 02:21

I <3 tiramisu! Creamy, coffee laden layers of sponge, it is an impressive looking dessert but is so simple to whip up. I kinda have issues with uncooked eggs in desserts so after sifting thru some recipes online this is what I've come up with.


Ingredients:
1 cup thickened cream
1/2 cup caster sugar
2 cups strong coffee or espresso
4 Tbsp Tia Maria (or coffee liqueur)
250g mascarpone cheese
Cocoa powder or chocolate shavings for decoration
20 lady fingers or sponge cake for the layers


First brew your coffee in a bowl. I used about 3 spoons of coffee + 2 cups of water. If you like a stronger taste just add more coffee. Make sure the bowl is wide enough to be able to fit a sponge finger. Place in fridge to cool.


Whip 1 cup of thickened cream to stiff peaks.


In a separate bowl, whip the 250g mascarpone cheese, 1/2 cup of sugar and 4 Tbsp of Tia Maria until the mixture is smooth and creamy. If you want it more boozy add more liquer if not you can always omit it to make it kid friendly.


Fold the cheese mixture into the whipped cream. Set aside.


Get your coffee from the fridge and dip the lady fingers or sponge cake for about 5seconds into the coffee before placing into lined springform tin. I like em squishy and filled with coffee so I tend to leave it in there longer just before it disintegrates


If you’re gonna use the lady fingers for a pretty decorative edge set some aside now and divide the remaining so you know how much to use for the base and the 2nd layer. Don’t worry about the gaps it’ll be filled with glorious cream.


Spread half the cream + cheese mixture over lady fingers


And repeat! Place remaining coffee soaked lady fingers on top


And place remaining half of cream + cheese mixture on top


Top with sprinkled cocoa or chocolate shavings. Important: Refrigerate for at least 3 hours before removing from springform pan! Cut lady fingers to same size and arrange on the outside. (Sidenote: now that I think about it you could probably place the decorative sides inside the pan instead of sticking them on after the tiramisu is refrigerated hmm). Tie together with a pretty ribbon and tadah you’re done!

Happy nomming and have an awesome weekend dudes!

 

 

Meidi BBQ House, Parramatta- meat on sticks!

25 August 2010, 04:05

Meat! On sticks! Look at how they turn! It’s quite hypnotising really just staring at the sticks of meat turning by themselves. The boy and I are at the newly opened Meidi BBQ House (Shop 4, 100 Church St, Parramatta) initiating Josh into the magical world of Korean BBQ. Meidi’s bbq buffet of meats is only open for dinner and is a mere $28.80 mon-thurs and $29.90 fri-sun.


Sticks! Look at the sticks! So perfectly arranged! Way neater than the usual jumble of meats at other bbq places hey?


There was wagyu, lamb and chicken all marinated in a slightly spicy marinade, ginormous prawns, sardines and mussels as well as the random chicken hearts and intestines. The rice cakes were fun to grill they became crisp on the outside and mochi like on the inside but I was only there for the wagyu mmm charcoaly fatty wagyu sooo good get in mah belly


There was also a cooked section with bain maries filled with dumplings, corn, clams, sweet and sour pork, tea eggs and miscellaneous vegetables. Interestingly there was no rice. Usually at bbq there’s rice no? I would’ve liked rice. Or a shallot pancake. Mmm pancake..


Insert the stick onto the new fangled contraption and watch as it spins the meat for you! It’s meat tv yo! The charcoal gives the meats an incredibly flavour and smells so freaking delicious that of course you have to put up with certain boys asking ‘Is it done yet? How about now? Ready? Now?” oh gawd


Our pile o sticks. We did good. Did I mention it was buffet? For glory!


There wasn’t much in terms of dessert cept for oranges and self serve ice cream. But hey you’re not really there for dessert right? It’s all about the meat!


I forgot to take a pic of the exhaust pipe thing on each table but it was pretty damn powerful and we didn’t walk out of there smelling like meat mmm meat i want more.

 

 

Easy Bubur Pulut Hitam recipe aka glutinous black rice dessert

23 August 2010, 06:34

The dessert I loved eating the most whilst growing up was Bubur Pulut Hitam, a soupy rice pudding type of dessert that is a deep, dark purple in colour and would always stain my clothes (and teeth!). After reading Emily’s post and dreaming about it all week I decided to give it a go and made a few adjustments. The pudding has an almost risotto-like consistency and is topped with a splash of coconut milk. Of course why just pour in coconut milk when you can make smiley faces :D


Makes about 8-10 servings. Ingredients:
2 cups black glutinous rice
10 cups of water
2 pandan/screwpine leaves
1 cup sugar (I used raw sugar but you can use caster sugar)
Coconut milk to drizzle

Ooh pretty


First soak rice in a medium sized pot for 30mins. Then discard the purple water and rinse the rice.


Wash the pandan leaves and tie into a knot (it’ll make it easier to remove later on). Fill the pot with the 10cups of water, bring to a boil then reduce to low heat and simmer uncovered for 30mins. Stir the rice occasionally. If you like the rice to be a more congee like texture then keep on cooking until preferred consistency. Personally I like it with a bit of bite.


Add the 1 cup of sugar. STIR and do NOT walk away! It should take about 10-15mins for the mixture to thicken, stir every couple of minutes so the rice doesn’t burn. If the mixture becomes too thick just add water.


Final product!


How cute is this tiny bowl!?


Serve hot and drizzle with coconut milk make a coconut milk smiley face :D edit: some people are saying to add salt but I find the coconut milk is salty enough as it is but hey whatever floats your boat guys!

 

 

Chophouse, Sydney: Suckling Pig

20 August 2010, 06:01

I ♥ suckling pig. Seriously so much love. If I was stuck on an island with only 1 animal for a food source it would be the piggy. It’s a magical animal yo! We are a group of pork crazy food bloggers, invited by Chophouse (25 Bligh St, Sydney) to eat, drink and be merry at a Pig and Pinot dinner. The star of the night? An 11.4kg suckling pig to be carved at the table! A new carvery will be opening upstairs in about 2 months time and each night will be featuring either beef, goat, lamb or yes the absolutely delicious suckling pig.


But first we start off with Jamon and Italian buffalo mozzarella, with roasted fennel, spring onion and almonds. It is amazing. The mozzarella is smooth and creamy, instantly turning me into a ball of fuzzy happiness. The balsamic vinegar is sweetly acidic against the paper thin slices of jamon and soon the plate is scraped clean.


Ceviche of Hervey Bay sea scallops, with Mt Lowe truffle, avruga and apple. The scallops are perfect specimens. And I do mean perfect. The truffles are sourced from Oberon just the day before and are delicate in taste. The citrus cured scallops and the julienned apples give this dish a zing leaving my tastebuds buzzing for more.

The smell of roasting piggy has been wafting tantalizingly from the kitchen since we had arrived and finally the moment we had all been waiting for: Executive Chef David Clarke and his 11.4kg suckling pig!


Here piggy piggy piggy! It’s just SO BEAUTIFUL! I could weep! Tears of joy! Adam Heathcote, Operations Manager of Pacific Restaurant Group explains that the organic pig is sourced from the Macleay Valley near Coffs Harbour.


There is a stampede to the piggy and we snap away. Of course this was to be expected with our group of happy piggy lovers lol but soon we are joined by other patrons who are gazing at the piggy in envy


That’s not a knife! This is!


Dave gets to work carving up the piggy. He looks really happy here. I’m happy too.


Soon my precious, soon.


Huge platters piled high with juicy, tender meat and shards of crackling so crisp and delicious that the only sounds to be heard at the table were blissful sighs of happiness. After she had professed her love for the pork cheek earlier in the evening, Helen chortles with glee when the jowl is placed onto her plate. It was So. Freaking. Awesome. Sharing is caring!


The pigs ears, tail and even snout are carved up


To offset our pork overload there were also some sides, the cheesey cauliflower gratin was rich and comforting


Green beans glistening with herbed butter


Wedge salad topped with the oozily perfection of a slow cooked egg


Our starters are paired with a 2008 Ostler Pinot Gris from the Waitaki Valley, New Zealand which is light, fruity and refreshing. The pork is paired with a fabulous 2006 Ostler Pinot Noir from the Waitaki Valley in New Zealand and is very, very easy to drink :D


Caramelised banana cheesecake with butterscotch and peanut brittle ($8). Beautifully presented, the cheesecake was light, creamy with just the right amount of butterscotch to satisfy my sweet tooth.


XO Henessy Cognac and Berta Grappa Nebbiolo Tre Soli Tre are offered with our desserts and while I actually liked the smell of the Grappa I’m afraid all I could taste when I drank it was burrrrning. Um. Rain check?


But ooh there’s the famous Chophouse chocolate bar with caramelised hazelnuts! There is something so satisfying about hacking away at a block of chocolate with a cleaver…


OH HAI


People start departing so Richard and I gather the paddles with the remaining chocolate. Must. Not. Waste!


As Helen, John and I linger over our tea chatting with Adam and Dave, a chocolate tart with sugared salted macadamias and creme fraiche magically appears. Why hello! I was quite impressed with the tarts buttery base which melts in the mouth and the sugared salted macadamia nuts are so freaking addictive I think I could eat a kilo of the stuff! The smooth chocolatey filling just about pushes me over the edge and into a food coma of bliss and as we stumble out of the restaurant after saying our goodbyes my mind fills with dancing images of suckling pig…

Chocolatesuze dined as a guest of Chophouse

 

 

Panasonic Lumix TZ10 + a giveaway!

18 August 2010, 10:04

Sponsored by Nuffnang

I normally use a dslr when taking photos at a restaurant or when I go out to events but sometimes the camera is just a little too heavy and won’t fit into my handbag. It can be a bit awkward to hold when juggling a drink and a plate of food and so when Nuffnang offered to let me trial the new Panasonic Lumix TZ10 I jumped at the chance!

Weighing in at 218g the Panasonic Lumix TZ10 is definitely a lot lighter compared to my dslr (900g not incl lens) though it is a bit more bulkier than other point and shoots because of the GPS chip used for the location tagging function. While I like the idea of being able to use the geotagging in sorting out my photos unfortunately the software seems to be mac unfriendly.

The 3inch lcd screen is massive and bright even when viewing pics in direct sunlight. The HD video function is pretty sweet, the focusing and the sound is sharp with none of the hassle of manual focusing with a dslr. The 25mm wide-angle 12x optical zoom f/3.3-4.9 LEICA DC VARIO-ELMAR lens let’s me squish in more humans into photos without having to take a step back.


I had fun playing with the different functions like the ‘transform’ which magically makes things skinnier heh heh it’s a thin Mashimaro!


‘Pin hole’ takes me back to school days


The Panasonic Lumix TZ10 also incorporates a manual mode so aperture and shutter speeds can be adjusted. The macro mode is decent if there’s enough light mmm biscuits.


Haha loved the ‘photo frame’ designs.


‘Film grain’ to give ordinary pics a classic look

At a RRP $650, this 12.1 Megapixels camera is a fun addition to my camera collection and thanks to the people at Panasonic we are giving away a Panasonic Lumix TZ10! All you have to do is leave a comment on this post and answer this question:

Where in the world would you take the Panasonic Lumix TZ10 and what photo would you take?

Sorry peeps but entry is only open to Australian residents over 14. You can only enter once so make your entry count! The winner will be judged on most creative and practical comment entered. Please leave a valid email address! Competition closes 11:59 pm AEDST on Friday 3 September 2010. For full terms and conditions here

 

 

noods and his apple pie

17 August 2010, 00:59

Every time I bake a cake Noods will always ask “does it have apples?” At first I thought he meant he wasn’t going to eat it if there were apples in it so I stayed away from all things apple. Recently he started buying the store bought apple pies and I realised he WANTED an apple pie haha err my bad!


Looks pretty right? The apple filling is freaking awesome but unfortch I was a bit lazy doing the pastry and used store bought shortcrust which was a big no no and a mistake I promise I will never do again! With the apple filling I sortof followed this recipe but used brown sugar. And added maple syrup. And vanilla extract. And a bit of flour to thicken the mixture. Uh. So if you have a favourite pie shortcrust recipe use it and don’t be lazy like me!


Ingredients for apple filling:
8 large Granny Smith apples (I used Pink Lady cos Noods hates Granny Smith)
Juice of 1 lemon
45g unsalted butter
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
1 Tbsp vanilla extract
1 Tbsp maple syrup
1 tsp flour


Preheat oven to 180C. Peel, core and dice the apples


Place the apples, and the rest of the ingredients in a large saucepan and cook, stirring occasionally for 10 minutes or until apples have softened. Set aside to cool.


Press pastry into tart case. Place apple filling in base. The flour should have thickened the juices so it should be ok to pour into the base if it’s still too runny omit the excess juices.


Yes my pastry strips are wonky. I had no idea how to do a lattice until after I shoved it in the oven and asked mr google but apparently you make a cross with 2 strips and then add another strip and weave over and under and repeat with other strips. Bake for 45mins


When the pie has cooled dust with icing sugar. Serve with a dollop of cream. Or ice cream. OR BOTH :D

 

 

happy birthday noods

16 August 2010, 01:52

This is Noods. His real name is Andrew but well, the power of high school nicknames is quite mighty. And no it’s not because he runs around nekkid heh. It’s his b’day today and this is what happened when he asked for an omellete for breakfast:


For the record I was gonna do 2 sunnyside up eggs for eyes, garlic mushroom eyebrows and a bacon rasher smile but that idea got trashed the moment he said cheesey omellete haha oh wells happy birthday love! EDIT: lols dun worry dudes I made more bacon than that! Pfft you guys don’t know me too well if you think I only made 2 teensy tiny rashers of bacon! haha there was a whole side plate of bacon not to worry!