Happy Birthday Chocolatesuze

29th June 2010, I was invited to Chocolatesuze's birthday party. The invitation was extended to all Sydney food bloggers. I felt honoured to be invited, after all, my blog does not strictly qualify as a food blog. It has bits and pieces of my personal life too. And I was excited! Excited to meet a bunch of people who likes to eat, shoot and share, like me! Who cares if I have never met them before? I reckon since we speak the same language (that is food), we can talk about food for the entire time. For example, "Hi I'm Heidi. What do you think of Adriano Zumbo's.....?"

Ja and I got a box of chocolates from Belle Fleur for Susan. I got a few extra salted caramel chocolates for us to taste. Row strongly recommended them. I'm totally for salted caramel chocolates now...

At City Hotel, Kent Street. Bloggers started to fill the space by around 3.45pm. Blogger count: 60 in attendance. It was interesting to see the different kinds of people that make up Sydney's blogging community. My observation shall end here for I have yet to learn the tactful way of presenting my opinions so that I do not offend people.

The blogger community is like college. You have the popular crowd, the intellectuals, the party animals, the nerds, the silly bunch of girls and a few clueless people like us: Heidi, Ja and Monica. I guess you can call us the outcast...

With Susan, the birthday girl.

Susan's giant birthday cake. Chocolate flavour, is it any surprise?

Generous serve of finger food.

In case you are wondering why everyone dresses so strangely. The theme for the party was: Back to School. The strangest so far is the lady below. She is a blackboard.

End.

Kazbah

It seemed ages ago that I last had a new post. It's not that I haven't been doing anything. I have in fact, been eating, baking and going out. Just that it takes greater effort to blog nowadays.

Anyways, around two weeks ago, Stella, Elise and I went to Kazbah for dinner. I remember it was a rainy night, Stella just had her first day working at Victoire. Therefore this is sort of a celebratory dinner for her.

Having did my homework reading up on Kazbah on Ja's blog, I have already decided what I wanted to eat. I wanted the lamb that made Ja cried tears of happiness. I want to cry my own tears of happiness too. We had the two course deal, which for $45, you get a mix starter plate to share, a main course and a glass of wine.

The obligatory bread course: two kinds of dukkah (herb and nuts) and olive oil with a single slice of turkish flat bread. I like the dukkah, I love the nut version.

Unfortunately, the lights in Kazbah were not conducive for photography. This is the best I could do... They had an open kitchen.

Kazbah's Mixed Mezze plate to share- (from bottom left, clockwise) Chickpea and raisins with shredded lamb, Honey sesame chicken wings, Crackers and dips (Hummus, Babaganouj, Taramasalata), Tabouleh, Fried Cauliflower with Eggplant Jam, Pinenuts and Yoghurt Tahini Sauce and Tomatoes Stuffed with couscous and mince beef. The babaganouj (pardon me if I got the name wrong) is flavoured with smoked salmon and caviar. It is absolutely divine. It has such a strong smoky flavour and well salted. You alternate with mouthful of the fresh, herby tabouleh. Beautiful. The rest of the starters were really good too. My next favourite is the fried zucchini flowers, followed by the chickpea and lamb. Yumm yumm.

Two whites and one red.

Casablanca Royale
- Slow Roasted Lamb Shoulder, Braised Vegetables, Sultana Jam, Couscous and Condiments, usual price $64 for two.
I have to inform you that I did not cry tears of happiness that night. The lamb was undeniably good, so soft that you can pull the meat apart with a spoon. The braised carrots were so beautifully soft and incredibly sweet. But, but it is not that great. There wasn't enough body to the flavour. Let me explain.
In Heidi's food book, salt should be complimented by sugar, and sugar should be complimented by sour and sometimes bitter. It's like there was something lacking in flavour in the lamb, which was rather disappointing really. I had such high hopes for the lamb.

Couscous, seriously spicy chilli paste, yogurt and pickled lemon, to go with the braised lamb.

Special recommendation: Baked Baby Snapper with Pistachio Samke Hara Sauce. Two words- not fresh, which is the worst you can do to a whole fish.

Overall, despite the flops, we had a good time there. Company was great, waitstaff were friendly and the starters were amazing. If I ever go back, I'd probably be back for their famous breakfast tagines.

Kazbah on Darling

379 Darling Street
Balmain, NSW 2041
Sydney, Australia

Opening Hours:

Breakfast- Tuesday to Sunday: 8am to 3pm
Lunch- Tuesday to Sunday 12 to 3pm
Dinner- Tuesday to Saturday 6pm to late

Phone: (02) 9555 7067

End.

Dark Chocolate and Raspberry Muffins

Do you like muffins that crack on the top? I do.
I skipped school and baked muffins instead. Makes sense? Definitely. At least I learnt that sprinkling raw sugar on top of your muffins produces these beautiful crack lines.

From the Bourke Street Bakery cookbook (again), I found this dark chocolate and raspberry muffin recipe which I thought I would give it a go since I have raspberries left over from the sourcream and raspberry butter cake. This recipe is pretty good and very easy to follow. By substituting the chocolate and raspberries, this is a good muffin base recipe to use. Feel free to do it with oats, almond, mixed berries, raisins... it is up to your imagination. It produces a light muffin with a not-too-crumbly texture. Best eaten warm, when the chocolate is soft and molten. Yummm.

Dark Chocolate and Raspberry Muffins - makes 12 (recipe says 12 but I could make 12 muffins and 24 mini muffins with the recipe)

400g plain flour
2 teaspoons baking powder
300 caster sugar
310 unsalted butter
480 buttermilk
3 eggs
225g dark chocolate (55%), roughly chopped
225g raspberries
55g raw sugar, for sprinkling

1. Line muffins tins with muffin cups or baking paper cut into squares. (Do cut your own baking paper for lining. I find it gives a more artisan look to the muffins.) Pre-heat oven to 190℃.

2. Melt butter in a saucepan over low heat, then remove from heat, stir in buttermilk.

3. Using a whisk, stir in eggs to combine.

4. Pour egg mixture over dry ingredients, whisk to combine roughly. It is okay to have small lumps of flour at this stage.

5. Use a large spoon to gently fold through the chocolate and raspberries.

6. Spoon mixture into the prepared muffin tin. Sprinkle tops with raw sugar.

7. Reduce temperature to 180℃, bake for 25-30mins.

8. Cool in tins for 10mins before serving.

End.

Bourke Street Bakery - Crown Street

I love Crown Street. I love its seriously good cafes and restaurants, the cute little shops that you can't resist buying from, the gourmet grocers and the fact that Bourke Street Bakery is so close.

秋

Ginger Brulee Tart, $4. I have forgotten how good it is.

Dark chocolate and sour cherry biscuit, $3.50. Soft, short and moist. Really chocolatey with random bits of sour cherry. I thought it could go for a bit more in the oven. I like my biscuits well done.

Fatter = More of me.
You see, eating all these heavy-duty goodies is actually not as bad as it seems.

The sky overcast, a drizzle that goes on and off, and wind that howls from start to end of the street. It was kind of romantic, just the two of us huddling under one umbrella, slowly making our way to the busstop. If only, if only it were a guy beside me. Then it wouldn't be so god damn cold. Not that I mind that it was Elise...

The loaf.

End.

Sourcream Raspberry Buttercake

It has been a long time since I have baked anything. I attribute that to lazy fingers and the lack of a more modern oven. What excuses! I know... No matter how I explain, I can never justify for not baking. Now that winter is well on its way; and I am constantly hungry due to the cold, I can no longer put off my desire for a proper butter cake. I need all the butter and sugar to insulate against the cold! I did try to get Sara Lee's pound cake instead of having to bake one myself, but it seems Sara Lee's pound cake is non-existent in Sydney. No choice, it's time to go back to the kitchen.

I currently live in an Australian house that must be at least 30 years old. Yes, it's like a little cottage house which comes with the a gas oven- an oven powered by real flames. There is a knob controlling the temperature by adjusting the fire and that is about it. How do you tell 180℃ from 200℃? Eye-power? Sense of touch? Years and years of experience? Temperature control, even in an electric oven is something I have yet to master, let alone a gas oven. But, if the people who pre-dates the electric oven can bake the most delicious cakes and breads, I'm sure I can too.

I have adapted the sourcream butter cake recipe from the Bourke Street Bakery Cookbook. I have cut the sugar, omitted the poached pears and increased the raspberries. In the recipe, it says to scatter the raspberries on the top of the batter just before you bake it, so that the raspberries will sink into the batter while it bakes. I did that, but for some reason, the raspberries did not sink. It stayed on the top, some got burnt, some turned in to jelly, which gave a brilliant red colour to contrast the sea of dark gold. Rustic is as rustic does. A bit burnt around the edges, uneven cracks, but that precisely is the beauty of gâteau rustique.

Sourcream, Raspberry Butter Cake - adapted from Bourke Street Bakery Cookbook

28cm round tin (I used a 20X20cm square tin), bottom and sides lined, paper should protrude 1 inch (2.5cm)- makes 16

Ingredients:
250g unsalted butter, softened
355g caster sugar (I cut it down to 250g, but not sweet enough. will use 300g next time)
a few drops vanilla essence
4 eggs
200g sourcream
300g self-raising flour (if using plain flour, add 15g baking powder)
200g raspberries (recipe specified fresh, but I used frozen. it works as well)

Method:
1. Preheat oven to 200℃. (I just jack mine up high)

2. Cream butter, sugar and vanilla till pale and creamy.

3. Add eggs one at a time. Make sure the egg is fully incorporated before adding the next.

4. Mix in sour cream in two batches.

5. Fold in flour in 2 batches. Mix till well-combined.

6. Scatter berries on top. (I'd probably mix the raspberries through next time)

7. Bake for 55 mins to 1 hour 15 mins, or until wooden skewer comes out clean when inserted.

8. Remove from oven, cool in tin for 10mins, turn out onto wire-rack to cool completely.

May store in airtight container for up to 3 days.

Conclusion: I was quite happy with the result, having feared the worst since I was still trying to figure out how to work the gas oven. I ended up turning it every half hour, changing tier after an hour and covering the top with baking paper during the last half hour. It was worth the effort. The butter cake was a little dry from staying in the oven for too long, but overall still moist. It was not sweet enough probably because sour cream dampens the sweetness from the sugar, which I found out from making this cake. Also the texture was quite fine due to the creaming method (I prefer larger crumb).

Yes yes, quite happy this time though I only ate one tiny slice of my much-awaited butter cake, I gave the rest away. Food should be shared, agree?

End

Something I found-

Don’t worry about the future. Or worry, but know that worrying is as effective as trying to solve an algebra equation by chewing bubble gum. The real troubles in your life are apt to be things that never crossed your worried mind, the kind that blindside you at 4 p.m. on some idle Tuesday.

Don’t waste your time on jealousy. Sometimes you’re ahead, sometimes you’re behind. The race is long and, in the end, it’s only with yourself.

Remember compliments you receive. Forget the insults. If you succeed in doing this, tell me how.

Keep your old love letters. Throw away your old bank statements.

Don’t be reckless with other people’s hearts. Don’t put up with people who are reckless with yours.

And smile always.

Black Star Pastry

From fouratefive, onto Black Star Pastry. The view from Black Star.

Olive Bread, $5.50. Time-Out Sydney rated Black Star Bakery one of the top ten bakeries in Sydney, so of course have to try their breads too. I chose the olive bread because 1: I love olive bread and 2. the other alternative was raisin bread, can't say I love raisin breads. the breads were almost sold out. It is a sourdough alright. Rough textured, the type that goes hard in days. I quite like the bread, but compared to consummate's olive bread, I prefer the latter. Black Star's one is a true sourdough, whereas consummate is more of an olive oil bread, therefore is softer and more fragrant.

Ninja Gingerbread, $4. It is expensive for such a small piece of gingerbread, but it is well worth the money. It is quite thick, and texture is something between a shortbread and a chewy biscuit. Spicy, bits of ginger, and a thick coat of tempered chocolate, yumm yumm.

Canele, $3. Stella ordered the canele. I am not familiar with canele, but Stella said it was very good. She likes the strong caramel taste.

I started with the legs of the gingerbread man. Imagine him crying bloody murder!, while I happily chew him off bit by bit. haha.

On our way back to the city for dinner.

277 Australia St

Newtown, 2042

Phone: 02 9557 8656

www.blackstarpastry.com.au

End.