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Recipes
COOKIES - The Famous Chocolate Nutty Cookies
By Aemelia
1. 把糖和牛油用搅拌器搅拌均匀。 2
- 125 g 牛油
- 90 g 黄砂糖
- 60 g 细糖
- 1 tsp vanilla essence
- 1 粒蛋
- 180 g 自发面粉
- 150 g 苦味巧克力，切细块
- 100 g 核桃/杏仁豆， 切细块
PORK - Caramelized Pork Rib 焦糖排骨
By Aemelia
Place ribs in a deep baking dish with the marinade
- Marinade:
- 700 g Meaty Pork Ribs, slightly fatty preferred
- Sesame Seeds, optional
- 5 tablespoon Light Soy Sauce
- 4 tablespoon Brown Sugar
- 3 tablespoon Chinese Cooking Wine
- 2 tablespoon Apple Cider
- 2 tablespoon Tomato Sauce
- 40 ml Water
POTATO - Scalloped Potatoes and Ham
By Aemelia
Preheat oven to 350 degrees
- 3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly
- 2 Tablespoons Butter
- 1 whole Yellow Onion, Diced
- 3 cups Diced Ham
- 1-1/2 cup Half-and-half
- 1-1/2 cup Heavy Cream
- 1/4 cup Flour
- Black Pepper To Taste
- 1 cup Grated Cheddar Cheese
- 1 cup Grated Monterey Jack Cheese
- Chopped Parsley (optional)
RICE - Quinoa-Stuffed Shiitake Mushrooms
By Aemelia
To cook the quinoa, combine the dried quinoa, water (or chicken/vegetable stock) and salt in a heavy medium pot and...
- Quinoa:
- 1 cup quinoa
- 2 cups water, chicken or vegetable stock
- 1/2 tsp unrefined sea salt
- Quinoa mixture:
- 1/2 small onion
- 1/8 red bell pepper
- 2 -inch piece zucchini
- 1/2 tbsp extra virgin olive oil
- 1 cup cooked quinoa
- Unrefined sea salt, to taste
- To assemble:
- 1 1/2 cups basic tomato sauce
- 12 large shiitake mushrooms
- quinoa mixture
- To finish:
- 4 oz mozzarella cheese
CHICKEN - Baked Chicken Wings with Octo Vinaigrette
By Aemelia
1. Preheat oven to 425 degrees F
- 3 pounds chicken wings, cut in two with tips snipped off
- 2 tablespoons finely chopped garlic
- 2 tablespoons finely chopped peeled fresh ginger
- 1 fresh bird’s eye-chili, seeded and chopped
- 1/4 cup rice wine vinegar
- 1/4 cup usukuchi (light soy sauce)
- 2 tablespoons grapeseed or other neutral oil
- 1/4 teaspoon Asian sesame oil
- 1 1/2 tablespoons sugar
- Fresh ground black pepper
- Read more: http://stickygooeycreamychewy.com/2010/02/03/another-momofuku-success-chicken-wings-with-octo-vinaigrette/#ixzz3BD46Ndn9
CAKE - Perfect Cream Cheese Pound Cake
By Aemelia
Spray an 8 ½ by 4 ½ inch loaf pan with flour-added baking spray
- 3 large eggs, at room temperature
- 1 3/4 teaspoons of vanilla extract and 1/4 teaspoon almond extract
- 1 1/2 sticks (6 oz) unsalted butter at cool room temperature
- 4 oz cream cheese, cool room temperature
- 1 1/2 cups (10.5 oz) granulated or superfine granulated sugar**
- 1/2 scant teaspoon salt, omit if using salted butter
- 1 1/2 cups plus 2 tablespoons cake flour (6.5 oz) or White Lily flour
CAKE - Strawberry and Mascarpone Cupcake
By Aemelia
Preheat the oven to 170 °C Place the baking paper in to the cupcake tins
- Mascapone frosting:
- 50 g Butter
- 80 g Sugar
- 1 Egg
- A pinch of salt
- 60 ml Half and half
- 100 g Cake flour
- 1 tsp Baking powder
- 1/2 tsp Vanilla bean paste
- 4 Strawberry, cut in half
- 200 ml Whipping cream
- 35 g Sugar
- 50 g Mascarpone cheese
- 1 tbsp Lemon juice
RICE - Quinoa Mushroom Pilaf
By Aemelia
When the quinoa is almost done, heat a splash of olive oil in a large skillet over medium heat
- Make your quinoa the easy way- using a rice cooker. You'll need roughly 2 1/2 - 3 cups cooked quinoa. As the quinoa cooks, gather and cut up your vegetables. You'll need:
- Olive Oil
- 2 tablespoons fresh chopped parsley
- 2 cloves garlic, finely chopped
- 1 teaspoon Greek Seasoning (mint, lemon, basil, oregano mix)
- 2 cups sliced mushrooms
- Sea salt and ground pepper, to taste
- 1 small to medium green bell pepper, diced fine
- 1 small to medium yellow bell pepper, diced fine
- 2 scallions (spring onions) sliced- white and light green sections
- Squeeze of fresh lemon juice Extra virgin olive oil, to taste
SQUID - Stir Fried Baby Squid
By Aemelia
Prepare the squid by separating the head from the body, remove the feather cartilage and any other gunk you come in...
- 9 baby squid (3 per person)
- 15 g garlic (3)
- 20 g chilli (1)
- 1 tablespoon of chopped chives
- 1 tablespoon of lemon juice
- 4 tablespoons olive oil
VEGGIE - Stir-fried Japanese Cucumber With Glass Noodle
By Aemelia
1. Saute chopped garlic and dried shrimp until aromatic
- Seasoning:
- 1 tbsp chopped dried shrimp
- 1 japanese cucumber (cut into slices)
- 3 cloves garlic (chopped)
- glass noodle (cut into 6-7cm length)
- 1/2 tsp chopped red chilli
- 80 ml water
- 1 tsp oyster sauce
- 1 tsp light soya sauce
- dash of salt