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Recipes
VEGGIE - Stir-fried Angled Loofah With Shimeji Mushrooms
By Aemelia
Blanch angled loofah and snow peas in boiling water for less than a minute then drain
- Ingredients
- 70 g angled loofah, cut into wedges
- 35 g snow peas
- 40 g carrot, cut into desired shapes
- 40 g shimeji mushrooms
- 40 g baby sweet corn, halved
- 15 g red capsicum, cut into wedges
- 5 g young ginger, sliced
- 1/2 tsp chopped garlic
- 1 tbsp oil
- 1 tsp sesame oil
- Sauce
- 1/2 tsp concentrated chicken stock
- 1/2 tsp light soy sauce
- Dash of pepper
- 1/8 tsp sugar or to taste
- 1/8 tsp salt or to taste
- 1 tsp Shao Hsing Hua Tiau wine
- 100 ml fresh chicken stock
- Thickening
- 1 tsp cornflour mixed with 1 tbsp water
COOKIES - Twisted Cookies from the Val d’Aosta (Torcettini di Saint Vincent)
By Aemelia
Combine the water and yeast in a small bowl, stir to dissolve the yeast
- 1 cup warm water, about 110F
- 2 1/2 tsp active dry yeast
- 3 cups unbleached all-purpose flour
- 1/2 tsp salt
- 5 tbsp unsalted butter, cold and cut into tablespoons
- 2/3 About 2/3 cup sugar for rolling the cookies
COOKIES - White Chocolate and Macadamia Cookie
By Aemelia
Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced)
- For accuracy, we use digital scales to weigh our ingredients. We have included volume measurements in Australian Standard cups (250ml) and spoons (20ml tablespoon, 5ml teaspoon).
- 125 g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the butter)
- 8 g (1 teaspoon) vanilla extract
- 55 g (1/4 cup) caster sugar
- 80 g (1/3 cup, very firmly packed) brown sugar
- 1 large egg (we use eggs with a minimum weight of 59g)
- 75 g (1/2 cup) self-raising flour
- 150 g (1 cup) plain flour
- 125 g (3/4 cup) white chocolate chopped in small chunks
- 100 g (2/3 cup) roughly chopped macadamia nuts
BREAKFAST - Pikelets
By Aemelia
Sift flour and sugar together into a bowl with a pinch of salt
- 1 cup (150g) self-raising flour
- 1 tablespoon caster sugar
- 3/4 cup (185ml) milk
- 1 egg
- Melted butter, to brush, plus extra knobs to serve
CAKE - Condensed Milk Pound Cake
By Aemelia
- Sift cake flour and baking powder together
- 240 g good quality butter
- 90 g sugar
- 1/2 tsp salt
- 1 cup (304g) condensed milk
- 3 tsp vanilla paste
- 240 g cake flour
- 1 1/2 tsp baking powder - I used double acting
- 4 large eggs
CAKE - Double Nut Drenched Chocolate Cake
By Aemelia
To make the cake: Preheat oven to 350°
- For the cake:
- 3/4 cup unsalted butter, softened
- 2 cups firmly packed light brown sugar
- 2 large eggs
- 3/4 cup water
- 1/4 cup white vinegar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup finely chopped hazelnuts, toasted
- 1 tablespoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- For the chocolate topping:
- 1/2 cup hazelnut liqueur, such as Frangelico
- 24 ounces chocolate (semisweet or milk)
- 2 cups (1 pound) unsalted butter
- 1 & 1/2 cups chopped pecans
- 2 teaspoons vanilla extract
KUIH - Purple Balls (ondeh ondeh)
By Aemelia
1. Steam sweet potatoes until soft and mashed
- Sweet Potato, Purple Colour
- Gula Melaka
- Fresh Grated Coconut
CAKE - Chocolate Fudge Cake
By Aemelia
You will need two 20cm loose-bottom cake tins at least 3cm deep
- CAKE:
- 30 g cocoa
- 100 g golden syrup
- 75 g light muscovado sugar
- 1 tsp bicarbonate of soda
- 100 g dark chocolate, 50 per cent cocoa solids
- 125 g diced unsalted butter, plus extra for greasing
- 2 medium eggs, separated
- 1 tsp vanilla extract
- 150 g plain flour
- pinch sea salt
- FUDGE FROSTING:
- 200 g dark chocolate, 50 per cent cocoa solids
- 30 g unsalted butter
- 50 g cocoa
- 2 tbsp golden syrup
- 90 ml double cream
ICE CREAM - Green Tea Ice Cream
By Aemelia
Mix hot water and green tea powder together in a bowl and set aside
- 1.5 cups milk
- 4 egg yolks
- 9 tbsp sugar
- 1.5 cups heavy cream
- 2.5 tbsp maccha green tea powder
- 6 tbsp hot water
COOKIES - Cream Cheese Cookies
By Aemelia
1. 奶油和cream cheese先放在室温下回軟
- 無塩奶油 2條(226g)
- cream cheese 3oz(85g)
- 糖 1杯(180g)
- 低筋麵粉 2.5杯(300g)
- 蛋黃 1個
- 香草精1t