Aemelia's profile page
Recipes
COOKIES - American-Style Vanilla Biscotti
By Aemelia
6 tablespoons (3 ounces) butter 2/3 cup (4 3/4 ounces) sugar 1/2 teaspoon salt 2 teaspoons vanilla extract 1 1/2 te...
- 6 tablespoons (3 ounces) butter
- 2/3 cup (4 3/4 ounces) sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
SEAFOOD - Blanched Cockles with Garlic 蒜香伴氽烫血蚶
By Aemelia
Prepare the garlic first by heat oil in pan
- 350 g Cockles
- 1 Red Chilli, de-seeded and chopped finely
- 2 tablespoon Minced Garlic
- 1/2 tablespoon Cooking Oil
- 1/2 tablespoon Mirin or Chinese Cooking Wine
- 1/2 tablespoon Light Soy Sauce
- Chicken Powder or Salt to taste
OTHERS - Mushroom Dried Scallop XO Sauce 香菇瑶柱XO酱
By Aemelia
Pour dried scallops with water into the pan after soaking it for 15 minutes
- 60 g Dried Scallops, soaked with 4 tablespoon water
- 1 1/2 tablespoon Dried Shrimp, soaked to soften and chopped
- 3 Red Chilli (replace with Dried Chilli if you want it spicy)
- 3 tablespoon Chopped Garlic
- 3 tablespoon Chopped Shallot
- 5 Dried Shiitake Mushroom, soaked to soften and chopped
- 5 Dried Shiitake Mushroom, soaked to soften and sliced
- a dash of Pepper
- Sugar or to taste (optional)
- 4 tablespoon Oil
BREAKFAST - Avocado Pesto Sandwich
By Aemelia
Preheat the oven to 425˚F
- 1 Large Avocado, mashed
- 3 Tbsp Pesto
- Lemon Juice
- Sea Salt
- Freshly Ground Black Pepper
- 200 g (1 Ball) Fresh Mozzarella, sliced into 8 pieces
- 4 Slices Whole-Wheat Bread
- 1/2 About 1/2 Tbsp of Extra-Virgin Olive Oil
BREAKFAST - French Toast Roll Ups
By Aemelia
Instructions Cut the crust from each slice of bread and flatten it out with a rolling pin
- 8 slices white sandwich bread
- softened cream cheese, diced strawberries, or Nutella
- 2 eggs
- 3 tablespoons milk
- 1/3 cup granulated sugar
- 1 heaping teaspoon ground cinnamon
- butter, for greasing the pan
ICE CREAM - Super-Rich Chocolate Ice Cream
By Aemelia
Break up the chocolate and place with the unsalted butter in a warm-ish oven for about 15 minutes
- 250 g/9oz strong plain chocolate
- 100 g/3 1/2oz unsalted butter
- 150 g/5oz caster sugar
- 150 ml/5fl oz water
- 4 large eggs, yolks only
- 500 ml/17fl oz double cream
CAKE - Chocolate Cake with Cocoa Glaze
By Aemelia
Preheat the oven to 180°C/350°F
- Cake:
- 1 cup sour cream*
- 3/4 cup (67g) unsweetened (alkalized) cocoa powder
- 3 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup (67) almond meal (finely ground almonds)
- 1 2/3 cups (233g) all purpose flour
- 1 1/4 cup (250g) demerara sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (226g/2 sticks) unsalted butter, room temperature
- Cocoa syrup:
- 1/4 cup (22g) unsweetened (alkalized) cocoa powder
- 1/3 cup (67g) superfine sugar
- 1/3 cup (80ml) boiling water
- 1 teaspoon vanilla extract
CHICKEN - Chicken Marbella
By Aemelia
n a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with c...
- 2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on
- 1/2 head of garlic, peeled and finely puréed
- 2 Tbsp dried oregano
- Coarse salt and freshly ground pepper to taste
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 cup pitted prunes
- 8 large pitted Spanish green olives, cut in half
- 1/4 cup capers with a bit of juice
- 3 bay leaves
- 1/4 cup brown sugar
- 1/2 cup white wine
- 2 Tbsp fresh Italian parsley, finely chopped
PASTA - Homemade Linguine with Clams & Chorizo
By Aemelia
For the linguine: Combine both flours and the salt on a work surface and make a well
- For the linguine:
- 1 1/4 cups tipo 00 flour or all-purpose
- 1/2 cup semolina flour
- pinch of salt
- 8 egg yolks
- 3 tablespoons water
- 1 tablespoon olive oil
- For the Clams & Chorizo sauce:
- 2 tablespoons olive oil
- 3 ounces chorizo, diced
- 1/2 cup finely chopped shallots
- 2 cloves garlic, thinly sliced
- pinch of red pepper flakes
- 2 pounds Little Neck clams, scrubbed
- 1 cup dry white wine
- 1/2 lemon juice
- extra-virgin olive oil
- chopped parsley
- 1/2 cup finely grated Parmesan
SCONE - Blueberry Scone
By Aemelia
Preheat the oven to 375°F
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour*
- 1/2 teaspoon salt
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1 tablespoon baking powder
- 6 tablespoons (3 ounces) cold butter, cut into pieces
- 1 cup (about 5 ounces, about half a pint) fresh blueberries
- 2 large eggs, beaten
- 1/4 cup (2 ounces) vanilla yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon grated lemon zest (or 1/4 teaspoon lemon oil)
- 1/2 teaspoon almond extract
- 2 tablespoons coarse sugar, for sprinkling on top
- Substitute 1 cup King Arthur Organic White Whole Wheat Flour for 1 cup of the all-purpose flour, if desired.