Aemelia's profile page
Recipes
COOKIES - Green tea Dacquoise
By Aemelia
Preheat the oven to 180°C
- Green tea Dacquoise:
- 180 g Almond powder
- 80 g Icing sugar
- 10 g Green tea powder
- 40 g Superfine sugar
- 2 g Egg white powder
- 200 g Egg whites
- Icing sugar for dusting
- Green tea buttercream:
- 300 g Any kind of butter that you like (You can choose from this page, I use La crème au beurre)
- 10 g Green tea powder
RICE - Healthy and Hearty Chicken Quinoa Stew
By Aemelia
1. Heat oil in a large pot over medium heat
- 2 Tablespoons extra virgin olive oil
- 1 large onion, chopped
- 5 stalks celery, chopped
- 4 large carrots, peeled and sliced
- 2 Cups sweet pepper, chopped (I get the big bag from Costco, love them!)
- 1 large zucchini, quartered and sliced
- 64 oz chicken broth
- 15 oz can diced tomatoes
- 5 medium Yukon Gold potatoes, scrubbed and cubed into 1 inch pieces
- 3 Cups cooked quinoa
- 4 medium boneless skinless chicken breasts, cooked, shredded and lightly seasoned with salt and pepper
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Hot Sauce, I used Cholula
- Kosher Salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste
- 1 1/2 Cups fresh parsley, chopped
COOKIES - Eggnog Florentines
By Aemelia
Make the florentines: Heat oven to 350°F
- Pecan florentines:
- 1/4 cup plus 2 tablespoons (6 tablespoons or 45 grams) all-purpose flour
- 1/2 cup (about 55 grams) pecan halves
- 1/4 teaspoon ground cinnamon (I halved this, found it to be just-enough)
- 1/8 teaspoon kosher salt (I recommend doubling this)
- 1/2 cup (115 grams) unsalted butter, cold is fine
- 2/3 cup (65, oops, sorry, it is 130 grams) granulated sugar (I would drop this by a tablespoon or two next time)
- 2 tablespoons heavy cream
- 1 tablespoon corn syrup, honey, or golden syrup
- 1/4 teaspoon vanilla extract
- Eggnog filling:
- 4 large eggs, hard-boiled
- 4 tablespoons (55 grams) unsalted butter, at room temperature
- 2 1/2 cups (300 grams) confectioners’ sugar
- 1 tablespoon whole milk
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon freshly grated nutmeg (I halved this because I’m a spice wimp)
- 1/4 teaspoon ground cloves (I halved this too)
- 1/8 teaspoon kosher salt
- 2 tablespoons dark rum (can be skipped or reduced)
CAKE - Coconut Cupcakes
By Aemelia
Preheat the oven to 325
- 3/4 pound unsalted butter at room temperature
- 2 cups sugar
- 5 extra large eggs at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 14 ounces sweetened, shredded coconut
- 1 pound cream cheese
- 3/4 pound butter, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 pounds confectioners' sugar, sifted
CANDY - Green Tea Milk Nougat 抹茶杏仁牛軋糖(簡易版)
By Aemelia
1. 烤箱預熱,放入杏仁條烤熟,我用小烤箱溫度不能太高,280度F或140度C烤約5-7分鐘,如用大...
- 棉花糖 120g
- 奶油35g
- 奶粉 100g
- 抹茶粉 1t
- 杏仁果 100g
- 炒熟的黑芝麻 2t
CAKE - Zebra Cake
By Aemelia
Whisk eggs with sugar until mixed
- 2.5 Glasses of Plain Flour
- 1 Glass of Olive Oil
- 1 Glass of Sprite (or other fizzy drink)
- 1 Glass of Caster Sugar
- 5 Eggs
- 2 Tablespoons of Cocoa
- 2 heaped tsp Baking Powder
- 15 g Vanilla sugar (or, preferably, 1 scraped out vanilla pod)
CAKE - Coconut Cake
By Aemelia
Cake: 1. Preheat oven to 160ºC on Bake, grease and line a 20cm springform tin
- Cake:
- 150 g butter, softened
- 1 1/4 cups brown sugar (firmly packed)
- Finley grated zest of 1 orange
- 1 tsp vanilla extract
- 2 cups coconut thread
- 1 cup milk
- 4 eggs
- 1 1/2 cups flour
- 1 tsp baking powder
- Syrup:
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1/2 cup water
- Cream Cheese Icing:
- 50 g butter, softened
- 300 g icing sugar
- 125 g cream cheese
- Zest and juice 1 lemon
- 50 g coconut chips, to decorate
VEGGIE - Baked Sweet Potato Fries with a Honey Lime Dip
By Aemelia
# Preheat oven to 425 degrees
- 2 medium sized sweet potatoes
- 2 T extra virgin olive oil
- 1/2 t cumin
- 1/2 t oregano
- 1/2 t coriander
- 1 t kosher salt
- 1 t parsley
- fresh ground paper to taste
SNACKS - Fried Potato Cheese Balls
By Aemelia
Put the potatoes in a large saucepan and covers with water
- 4 (About 620 grams) Yukon Gold Potatoes, peeled and quartered
- Sea Salt
- 2 tsp Taco Seasoning
- 100 g Mozzarella Cheese, diced
- 3/4 Cup Regular Bread Crumbs
- 2 Medium Eggs, beaten
- Vegetable Oil, for deep-frying
SQUID - Grilled Squid in Miso Sauce 味噌酱烤鱿鱼
By Aemelia
Slice open the squid so it will be flat
- 3 Squid, innards and 'skin' remove
- 1 tablespoon Miso Paste
- 1 1/2 tablespoon Mirin
- a pinch of Sugar
- 1 Calamansi (optional)