Aemelia's profile page
Recipes
SOUP - Italian Chicken Soup
By Aemelia
Cook pasta in a pot according to package directions, being sure not to overcook it
- 1 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)
- 1 Tablespoon Olive Oil
- 1 whole Cut Up Fryer Chicken
- 8 cups Low Sodium Chicken Broth
- 1 whole Medium Onion, Diced
- 2 whole Green Bell Peppers, Diced
- 2 stalks Celery, Diced
- 2 whole Fresh Jalapenos, Diced
- 1 Tablespoon Olive Oil
- 1 can (28-ounce) Can Whole Tomatoes
- 2 cups Heavy Cream
- 1/3 cup Extra Virgin Olive Oil
- 4 Tablespoons Minced Fresh Oregano
- Salt And Freshly Ground Pepper, To Taste
- Parmesan Cheese Shavings, For Serving
PASTA - Simple Spinach and Ricotta Stuffed Shells
By Aemelia
1. Preheat oven to 350°F
- Ingredients:
- 25 jumbo pasta shells
- 2 tablespoons extra virgin olive oil
- 1 cup store bought marinara sauce
- 1/3 cup Parmesan, grated
- filling:
- 2 cups frozen spinach, thawed, drained and chopped
- 2 cups part-skim ricotta
- 1 egg, lightly beaten
- 1 shallot, minced
- 1 tablespoon thyme, minced
- salt and pepper to taste
COOKIES - Toffee Almond Sandies
By Aemelia
1) In a mixing bowl, cream butter, oil and sugars until well mixed and creamy
- 1 cup of butter - softened
- 1 cup of vegetable oil
- 1 cup of sugar
- 1 cup of powder sugar
- 2 eggs
- 4 1/2 cups of flour
- 1 tsp of almond extract
- 1 tsp of baking soda
- 1 tsp of baking powder
- 1 tsp of cream of tartar
- 1 tsp of salt
- 2 cups of sliced almonds
- 1 packet of English toffee bits (you can replace it with caramel bits)
VEGGIE - Stew Bitter Gourd With Wolfberries
By Aemelia
1. Marinate the ground pork for 10 minutes
- Marinate:
- bitter gourd
- ground pork
- glass noodle (cut into half)
- 2 cloves garlic (chopped)
- coriander leaves (chopped)
- 1 tsp light soya sauce
- 1/2 tsp white pepper
- 1 tsp sesame oil
- 1 tbsp cornflour
- Seasoning:
- 1 tbsp oyster sauce
- 1 tbsp light soya sauce
- 1/4 tsp thick soya sauce
- 1 tbsp wolfberries
- 100 ml water
- Thickening:
- 1 tsp cornflour
- 3 tbsp water
CAKE - Chocolate Amaretto Crêpe Cake
By Aemelia
Crêpes: Place all ingredients in the bowl of a food processor or a blender and process until well combined
- Crêpes:
- 6 large eggs
- 1 cup whole milk
- 1/2 cup cream
- 1/2 tsp vanilla
- 1 cup all purpose flour
- 1/8 tsp salt
- 1/4 cup confectioners sugar
- Chocolate-Amaretto Filling:
- 1 1/3 cups heavy whipping cream
- 3 Tbsp unsweetened cocoa powder
- 3 Tbsp granulated sugar
- 1 tsp. almond extract
- 2 Tbsp. amaretto liqueur
- Chocolate-Amaretto Ganache:
- Note: This recipe can be halved if you don't plan to make the amaretto truffles.
- 9 ounces semisweet or bittersweet chocolate
- 1 cup heavy cream
- 2 tablespoons Amaretto liqueur
CAKE - Pandan Chiffon Cake
By Aemelia
Note: Pandan Juice: Blend 18 to 20 Pandan leaves with 80 to 90ml of Water
- Meringue:
- 6 Large Egg Yolks
- 25 g Sugar
- 70 g/ml Pandan Juice
- 1 tsp Pandan Paste, optional
- 70 g/ml Canola, Vegetable or Corn Oil
- 100 g Pastry Flour, sifted
- 100 g Sugar
- 12 g Corn Flour/Starch
- 7 Large Egg Whites
ICE CREAM - Cookies and Cream Ice Cream
By Aemelia
BY HAND: 1 Whisk the egg yolks, sugar and cornstarch in a bowl until the mixture is thick and foamy
- 4 Egg yolks
- 5 tbsp Sugar
- 1 tsp Cornstarch
- 1 1/4 cups Low-fat milk
- 1 tsp Vanilla Extract
- 1 1/4 cups Whipping Cream
- 4 ounces Oreo Cookies cut into pieces
SOUP - Creamy Roasted Cauliflower and Artichoke Soup
By Aemelia
1. Preheat oven to 425 degrees
- 1 head cauliflower
- extra virgin olive oil
- 1 C. artichoke hearts (I cooked my own but you’re welcome to try canned)
- 2 or 3 cloves garlic, minced
- 4 C. vegetable stock (or substitute chicken broth or plain water)
- 1 C. light cream (or half and half, whole milk, or even heavy cream)
- zest of one lemon
- leaves from a few sprigs of fresh thyme, crushed
- salt
- fresh ground black pepper
FROSTING - Glossy Ganache Glaze
By Aemelia
In a medium saucepan, over low heat, combine cream, corn syrup and butter and bring to a VERY LOW boil
- 3 pounds good dark chocolate (semisweet or bittersweet), chopped fine (I like to use my food processor for this)
- 1 quart heavy cream
- 1/2 cup light corn syrup
- 2 1/2 sticks butter (I’ve used salted and unsalted, either is fine)
KUIH - Kuih Lepat Liat
By Aemelia
1. Place pandan leaf, sugar and water into a small saucepan
- 125 gm water
- 70 gm dark brown sugar (jaggery or gula merah)
- 1 pc pandan leaf
- 120 gm glutinous rice flour
- 40 gm grated coconut flesh + pinch of salt
- 6 pcs of 5X7” banana leaf