Aemelia's profile page
Recipes
CAKE - Chestnut Mascarpone Mousse and Tuile Cookies
By Aemelia
Make the vanilla tuiles: Center an oven rack and preheat to 325F
- For the vanilla tuiles:
- 65 grams / 2.3 ounces softened butter (not melted but soft)
- 60 grams / 2.1 ounces sifted confectioner’s sugar
- 1/2 tsp pure vanilla extract
- 2 large egg whites (slightly whisked with a fork)
- 65 grams / 2.3 ounces all purpose flour, sifted
- 1 1/2 tsp unsweetened cocoa powder, sifted
- For the crust:
- 2 1/2 oz toasted ground hazelnuts
- 2 oz chocolate cookie crumbs, homemade or store-bought
- 1 oz bittersweet chocolate, melted
- 1 tsp unsweetened cocoa powder, sifted
- Tiny pinch of salt
- 1 tbsp dark rum
- For the mousse:
- 1 cup whipping cream, cold
- 8 oz unsweetened chestnut puree
- 2 tbsp dark rum
- 1 tsp pure vanilla extract
- Pinch of salt if using a home-made puree (canned one has the salt added)
- 6 oz mascarpone cheese
- 3 large egg whites
- 4 1/2 oz fine granulated sugar
- 1/4 cup cold water
- 7 g powdered gelatin (3 tsp, one envelope)
- For the serving:
- Grated bittersweet chocolate
- Whipped cream with a splash of rum and lightly sweetened (if you wish; I usually don’t)
- Chocolate-caramel sauce (omit the spices)
CHEESECAKE - Mini Carrot Cake Cheesecakes
By Aemelia
o make the crust: Preheat oven to 350°F
- 1 cup graham cracker crumbs
- 4 tablespoons sugar
- 4 tablespoons butter, melted
- 8 0z cream cheese, softened
- 1 egg, room temperature
- 1/3 cup of sugar
- 1 tablespoon flour
- 1 tsp vanilla extract
- 1 medium carrot, peeled and finely grated
- 1/4 - 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/2 lemon extract (or a squeeze of lemon juice)
POTATO - Potato and Mushroom Potstickers
By Aemelia
1. Cook potatoes in salted water
- 8 potatoes, washed, peeled, cubed
- 1 tablespoon oil, plus additional oil for potstickers
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1-2 cups mushrooms, diced
- salt & pepper
- wonton wrappers
- water
- 2 scallions, thinly sliced
- sour cream
PASTA - Spaghetti alle Vongole
By Aemelia
1. Purge vongole in cold water for 12 hours in advance
- 1.4 kg live vongole
- 100 mL white wine, like pinot grigio
- 6 tbsp extra virgin olive oil to start
- 5 tspn chopped garlic
- 6 tbsp chopped parsley
- 1/2 tspn chopped hot red chilli peppers
- 100 mL extra virgin olive oil to finish
- Salt
- 450 g spaghetti
COOKIES - Sesame Cookie
By Aemelia
Mix flour, salt, sugar and sesame powder together to combine
- 300 g Sesame Powder with sugar
- 120 g Castor Sugar or Icing Sugar
- 250 g Top Flour or All Purpose Flour
- 180 ml Oil (I use Olive Oil)
- 1/2 teaspoon Salt
- 100 g Toasted Sesame Seed for topping
- 1 Egg Yolk, beaten for glazing
CAKE - Condensed Milk Layer Cake
By Aemelia
For the layers of your cake 1
- Cake:
- 80 g butter, at room temperature
- 100 g sugar
- 2 eggs, at room temperature
- 300-350 ml milk - i used 300ml
- 1/2 tsp baking powder
- 800-900 g flour - i used 900g
- Condensed Milk Cream:
- 500 g boiled condensed milk - dulce de leche
- 700 ml whipped heavy cream
- 500 ml milk
- 4 tbsp starch - i used corn flour
- 2 eggs
- sugar optional - i should hv added sugar
KUIH - Bingka Ubi (Baked Cassava Cake) 木薯糕
By Aemelia
1.Peel and grate cassava. Leave at room temperature
- 1.2 kg Cassava /Tapioca/ Ubi kayu (When peeled and grated, 900gm)
- 200 gm sugar
- 200 ml thick coconut milk
- 250 ml water
- 2 eggs
- 40 gm butter
COOKIES - Pistachio Tuiles
By Aemelia
Mix everything except the chopped pistachio together in a food processor and process to combine
- 24 g Cake flour
- 50 g Icing sugar
- 50 g Brown sugar
- 25 g Egg whites
- 2 Egg
- 26 g Unsalted butter, melted
- A pinch of salt
- 40 g Pistachio paste
- 20 g Pistachio, chopped
ICE CREAM - Chocolate Ice Cream
By Aemelia
by Fergus and Margot Henderson
- 7 ounces dark chocolate (70% to 75% cacao), finely chopped
- 2 cups plus 2 tablespoons whole milk
- 1/3 cup unsweetened cocoa powder
- 6 large egg yolks
- 13 tablespoons sugar, divided
- 1/4 cup heavy whipping cream
CAKE - Lemon and Coconut “Brownies”
By Aemelia
(1) Preheat oven to 180ºC
- 250 g butter
- 430 g (2 cups) caster sugar
- 4 eggs
- 225 g (1 1/2 cups) plain flour (I mixed between plain and wholemeal flour as I ran out of the plain one)
- 85 g (1 cup) desiccated coconut
- 3 tsp finely grated lemon rind ( I used the rind of 3 small lemons)
- 60 ml (1/4 cup) fresh lemon juice (I used 2.5 small lemons)
- Icing sugar, to dust