Aemelia's profile page
Recipes
CAKE - Opera Cake
By Aemelia
Chocolate Ganache: Heat the cream just until boiling point, turn off the heat
- Jaconde Cake:
- 200 g ground almond
- 150 g caster sugar
- 6 eggs
- 50 g butter, melted
- 60 g flour
- 4 egg whites (160g)
- 60 g powdered/confectioners sugar
- Strong brewed coffee to brush the cake layers
- Coffee syrup:
- I used double shot espresso
- 100 g of sugar to make 100ml of coffee syrup
- Chocolate Ganache:
- 250 g Dark Cooking Chocolate, chopped (I used Manner couverture)
- 250 ml whipping cream (I used double cream)
- Coffee Ganache:
- 250 g White Cooking Chocolate (I used Manner couverture)
- 250 ml whipping cream (I used double cream)
- 10 g instant coffee
SNACKS - Snack Mix
By Aemelia
1. Preheat oven to 250˚F
- 1 1/2 cups checkered squares rice cereal (such as rice Chex cereal)
- 1 1/2 cups checkered squares wheat cereal (such as wheat Chex cereal)
- 1 1/2 cups puffed corn cereal (such as Kix cereal)
- 1 1/2 cups white cheddar cheese square crackers (such as white cheddar Cheez-It)
- 1 cup oyster crackers
- 1 cup lightly salted and roasted cashews
- 1 cup whole grain O’s cereal (such as Cheerios)
- 1 cup pretzel sticks or fish (such as pretzel Goldfish)
- 2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon salt
- 3/4 teaspoons dry mustard
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon chili powder (optional)
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce (optional)
COOKIES - Peanut Butter Chocolate Chip Cookies
By Aemelia
Sift the flour, baking soda, and salt into a medium bowl and set aside
- 1 3/4 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened, cut into 1-inch pieces
- 1 cup granulated sugar, plus more for sprinkling
- 1 cup firmly packed dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup creamy peanut butter
- 6 ounces good quality milk chocolate, coarsely chopped
CAKE - Banana Carrot Cake Cupcakes with Coconut Cream Cheese Frosting
By Aemelia
Preheat oven to 350 degrees F
- frosting:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup coconut oil, measured solid then melted and cooled
- 1 cup granulated sugar
- 3 large eggs
- 3 bananas, mashed
- 2 cups freshly grated carrots
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk
- 1 1/2 (8 ounce) blocks of cold cream cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- toasted unsweetened flaked coconut
- cadbury mini eggs
COOKIES - Danish Butter Cookies
By Aemelia
Place everything in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible
- 1 egg (60g)
- 200 g butter
- 130 g icing sugar
- 320 g flour
- 2 tbsp of vanilla paste (appro. 30g)
BREAKFAST - Jalapeño Quesadillas
By Aemelia
Lightly brown both sides of the tortillas in butter, in a skillet over medium heat
- 6 Tablespoons Butter
- 4 whole Whole Wheat (or Regular) Tortillas
- 1-1/2 cup Monterey Jack Cheese, Grated
- 3 whole Jalapenos, Sliced Very Thin
- 8 ounces, weight Mushrooms, Sliced (optional)
- Sour Cream For Serving
- Cilantro Leaves For Serving
RICE - Yam Fragrance Rice (芋头香饭）
By Aemelia
In a hot wok, put the oil and add in the chopped garlic and white part of spring onion
- Garnishes (optional):
- 3 cups of white rice – cleaned
- 250 grams of yam or taro – skinned and cut into cubes
- 250 grams of minced meat
- 100 grams of baby shrimps or dry shrimps – soaked
- 100 grams of winter mushroom – soaked and sliced into small pieces
- 4 shallots – sliced thinly
- 3 stalks of spring onion – White portion only – chopped
- 3 tablespoons of cooking oil (not in picture)
- 2 tablespoons of oyster sauce
- 1 tablespoon of dark soya sauce (not in picture)
- 1 tablespoon of light soya sauce
- 1 teaspoon of white pepper.
- Some deep fried peanuts
- Some cooked or ready made chestnuts
- Additional deep fried shallots
- Some chopped coriander/Chinese celery/spring onion
CAKE - Blueberry Lemon Cake
By Aemelia
Preheat oven to 180C (350F)
- Lemon Glaze:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup margarine or butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1 1/2 cups blueberries (i used 1 cup)
- zest of a lemon (I added)
- 1 tsp vanilla extract (I added)
- 1/3 cup sugar
- 1/4 cup fresh lemon juice
DESSERT - Flan de Queso (Cream Cheese Flan)
By Aemelia
Caramel: In a medium non-stick sauce pan, combine sugar and water and stir a couple of times
- Caramel:
- 1 cup of sugar
- 4 Tbs of water
- Flan:
- 1/2 cup sugar
- 1 – 8oz. package cream cheese, softened
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 teaspoon vanilla
- 8 eggs
PASTA - Spinach and Artichoke Linguine
By Aemelia
Bring water to a boil and prepare pasta according to directions
- 1/2 pound whole wheat linguine
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 shallots, diced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 garlic cloves, minced
- 8 ounces fresh spinach
- 1 (12-ounce) jar of marinated artichokes, drained and coarsely chopped
- 1/2 cup ricotta cheese
- 1/3 cup freshly grated parmesan cheese, plus more for topping
- 3 tablespoons mascarpone cheese