i am susan thye. aka chocolatesuze. sydney, australia. gemini. married to noods. this is a food and lifestyle blog. i like cheeseburgers, cake and fried chicken.
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PERSONAL DISCLAIMER. This is a foodblog; a personal journal where all opinions expressed herein are my own personal opinions. Although it may claim otherwise, this blog does not offer legal, medical, psychiatric, veterinary, logical or any other kind of professional advice. all text+photos by me - Susan Thye, unless otherwise noted. I will hunt you down if you steal or hotlink any of my images and/or text. Have a nice day!
29 February 2012, 21:01
I loved toffee apples as a kid! I mean, most kids never even reach the apple part and our faces would just get schmeared in sticky toffee. Toffee apples fall in the same category for me as carnival or festival food which equals to sugary happiness. Over the years my festival candy of choice has been fairy floss and it’s been ages since my last toffee apple.
And then I stumbled upon a bag of teensy tiny apples at Costco and oh they sure were cute! Perfect bite size apples they were! A quick google hit brings up this recipe which is said to coat 15 normal sized apples. Obvs I wanted multi coloured apples so I did quarter batches at a time with diff food colourings.
15 small apples
4 cups caster sugar
1 teaspoon white vinegar
1 cup water
1 teaspoon food colouring
Paddle pop sticks
Wash and dry the apples and shove in paddle pop sticks into the middle of each apple. Make sure the paddle pop stick is wedged in securely.
Combine the 4 cups sugar, 1 tsp vinegar and 1 cup of water in a small heavy based pot and bring to the boil
Stir in the food colouring and leave the syrup to simmer for about 20mins until temperature reaches 150C or until a small amount of syrup dropped into cold water reaches crack stage – it should set hard and be hard to crack with fingers.
Remove the pot from the heat and stand in a baking dish of water until the mixture stops bubbling. When the mixture has stopped boiling, hold an apple by its stick, dip into the syrup, tilt the pan (and the apple) till the whole apple is covered.
Place toffee coated apples on baking paper and leave to harden.
Alternative to giving candy flowers hehe
Aaand here’s my puddle of leftover toffee. If the toffee hardens in the pot just heat it up till it melts again to make cleaning simpler. Also, quadruple dipping an apple into different coloured toffee definitely doesn’t work :P
26 February 2012, 23:24
Edit: CLOSED So like, I LOVE Instagram. Calling everyone in the world who has an iphone: go forth an install the app now! And add me (chocolatesuze) hehe it totally makes me rage less than Twitter. So anywhos, I’ve been following julianvc on Instagram and drooling at all the gorgeous cakes and macarons that he makes and knew I had to get myself over to his family run cafe stat.
Sit ‘n’ Chats (151-155 Hawkesbury Road, Westmead) is located across the street from Westmead hospital and is a mere 2min walk from the station. They’re only open M-F, 7am-4pm so it was only a chance day off that I managed to get myself over there for a quick bite to eat.
Helllooo delicious baked goods! Everything is made on the premises, from the colourful macarons to the loaves of buttery brioche and chocolatey muffins.
The mothership has come along for lunch and orders the Roast Duck on Brioche ($15) and gets quite a kick at the sight of the chips placed jenga style on the plate. She gives it the thumbs up and I managed to sneak bites to have a taste- the duck is roasted in house and is tender and flavourful. Good stuff.
I have zeroed in on the Pulled Pork on Brioche ($15) and it is amazing and incredibly juicy, like, bathed in porky juices. I’m not a big fan of coleslaw in general but surprisingly loved it on the burger and kept lunch from feeling too heavy.
I return for breakfast with the intention of only ordering something small like a macaron or two but Julian convinced me to get the brioche with berry mascarpone and fresh strawberries ($12) which is so beautifully presented and tastes even better than it looks. The brioche is buttery but not heavy thanks to the secret of swapping the milk out with water in the recipe and the quenelle of mascarpone is creamy and rich and is soon slathered everywhere with glee.
Of course I had to grab a box of macarons ($2.50each)! The salted caramel has me in raptures, there’s just something about salted caramel in anything that makes me weak at the knees.
Hehe board of awesomeness.
22 February 2012, 23:20