Aemelia's profile page
Recipes
ICE CREAM - Malt Chocolate Ice Cream with Oreo Cookie Crunch
By Aemelia
1 Bring the milk and cream to a simmer in a pan
- 750 ml/l1/4pts milk
- 250 ml/9fl oz double cream
- 6 egg yolks
- 70 g/2.5 oz sugar
- 85 g/3oz milk chocolate, chopped
- 25 g/1oz plain chocolate, chopped
- 140 g/5oz Ovaltine (chocolate malt)
- 154 g Oreo cookies, broken into chunks about the size of a large pea
BREAKFAST - Peppers Cheese Omelette with Avocado Salad
By Aemelia
For Avocado Salad: Mix and toss all ingredients just before serving
- Ingredients for Avocado Salad:
- 1/2 Avocado, sliced
- 5 Cherry Tomato, halve
- Juice of 1/2 lime
- Same chopped Spring Onion
- 1 teaspoon Japanese Mayonnaise
- a dash of pepper
- Ingredients for Omelette:
- 2 Eggs, lightly beaten
- 1/2 teaspoon Cornflour
- a dash of pepper (optional)
- 1/2 small Red Pepper
- 1-2 slices Cheese
- Oil for frying
BREAD - Milk Rolls
By Aemelia
Place half the milk in a small saucepan over high heat and bring to a simmer
- For brushing the rolls:
- 330 ml whole milk
- 65 g unsalted butter, room temperature and chopped
- 3 tablespoons granulated sugar
- 2 teaspoons dried yeast
- 2 eggs
- 650 g all purpose flour
- 1 teaspoon table salt
- 1 egg yolk
- 1 teaspoon whole milk
PASTA - Kabocha Ravioli with a Toasted Hazelnut Cream Sauce
By Aemelia
1. Scoop steamed flesh of squash into a mixing bowl and discard the peel
- hazelnut cream sauce:
- 1 kabocha pumpkin (2-3 pounds), steamed
- 2/3 cup grated parmesan
- 2 tablespoons thyme, minced
- 2 garlic cloves, minced
- 6 sheets fresh pasta sheets or 50 wonton wrappers
- 1 egg, lightly beaten
- salt and pepper
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 2 thyme sprigs
- 1/2 cup dry white wine
- 1 1/2 cups heavy cream
- 2/3 cup toasted hazelnuts, finely chopped
- optional garnish:
- fried sage leaves
SOUP - Chicken Herbal Soup With White Fungus
By Aemelia
1. Soak the white fungus until soft, then trim of the bottom stem
- Seasoning:
- a leg quarter chicken (skinless)
- 1 cluster white fungus
- 5 red dates
- 1 tbsp wolfberries
- 10 g Dang Shen (cut into halves and quarters)
- 10 g Huai Shan
- 10 g Dang Gui
- 10 g Bei Qi
- 1.5 litre water
- pinch of salt
COOKIES - Amaretti Biscuits
By Aemelia
1. Preheat oven to 180°C
- 1 egg white
- 85 g ground almonds (almond meal)
- 85 g caster sugar plus extra for rolling
- 1/2 tsp almond extract (optional)
- Around 12 almonds
FROSTING - Perfect Cream Cheese Frosting
By Aemelia
Cream the butter. Add powdered sugar, lemon juice, and pinch of salt
- 1/4 cup (half a stick) unsalted butter (cold, cut up into 1-inch squares)
- 1 1/2 cups powdered sugar, sifted
- 2 teaspoons fresh lemon juice
- pinch of salt
- 1 8oz. bar cream cheese (Cold, straight from the fridge. Oh, and Philadelphia is the best. Seriously. Don’t even go near the Neufchatel.)
NOODLE - Prawn Noodles
By Aemelia
Broth: 1. Put water into a large pot and bring to boil
- Broth:
- 8-10 cups prawn shells and heads(mine was 725gm)
- 200 gm pork loin
- 500 gm fresh prawns
- 4 Tbsp cooking oil
- 1 red onion, quartered
- 2 clove of garlic, smashed
- 2 Tbsp Shao Xing wine
- 4 L water
- 1 Tbsp rock sugar
- Salt to taste
- Chilli paste:
- 5 fresh chillies
- 5 bird’s eye chilli (adjust to personal liking)
- 5 shallots
- 2 cloves of garlic
- 1/2 tsp salt
- 4 Tbsp oil (use more oil if you want your broth to look red)
RICE - Wild Mushroom Farro Risotto
By Aemelia
1. Bring medium saucepan to a boil, add dried mushrooms, cover, and remove from heat
- Ingredients:
- 1 cup assortment of dried wild mushrooms (we prefer chanterelle and morel)
- 28-32 ounces low sodium chicken broth
- 3 1/2 tablespoons extra virgin olive oil
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 cup farro
- 1 cup dry white wine
- 2 ounces (1/4 cup) mascarpone cheese
- 4 ounces Parmesan, grated and divided
- salt and pepper to taste
NOODLE - Prawn Noodle
By Aemelia
For the soup base: Blend the chilies, shallots, garlic and belachan (shrimp paste)
- Soup Base:
- 20 grams Dried Chilies. cut into smaller pieces, soaked with boiling water, and drained well
- 6 (about 120 grams) Shallots, peeled and chopped
- 2 Cloves Garlic, peeled
- 1 tsp Roasted Belachan (shrimp paste)
- 4 Tbsp of Peanut Oil
- 500 g Prawns Head and Shells
- 1.2 kg Chicken Legs and Carcass, blanched and drained
- 40 to 50 grams Rock Sugar
- 12 Cups of Water
- Sea Salt to taste
- Topping:
- 400 g Peeled Prawns
- 2 tsp Chili Powder
- 300 grams Blanched Water Spinach
- 250 grams Blanched Bean Sprouts
- 6 Hard-Boiled Eggs
- Fried Shallots
- 300 grams Cooked Rice Vermicelli (Bee Hoon)
- Sambal:
- 16 Dried Chilies, cut into smaller pieces, soaked with boiling water, and drained well
- 4 Fresh Red Chilies, chopped
- 3 (60 grams) Shallots, peeled and chopped
- 1/2 tsp Roasted Belachan
- 3 Tbsp Peanut Oil
- 1/4 tsp Sea Salt
- 2 tsp Sugar