Aemelia's profile page
Recipes
CAKE - Banana Bread Churro Bites
By Aemelia
1. Preheat oil to 375°F. 2
- dipping sauce:
- 1/2 recipe chocolate chip, coconut banana bread, cut into 1 in slices
- 1 cup granulated sugar
- 1 tablespoon cinnamon
- 2 scoops vanilla ice cream
- 2-3 shots hot espresso
- vegetable oil for frying
RICE - Broccoli Wild Rice Casserole
By Aemelia
Add the wild rice into a medium saucepan with 5 cups of the chicken broth
- 2 cups Uncooked Wild Rice
- 8 cups Low-sodium Chicken Broth, More If Needed For Thinning
- 3 heads Broccoli, Cut Into Small Florets
- 1 pound White Button Or Crimini Mushrooms, Finely Chopped
- 1/2 cup (1 Stick) Butter
- 1 whole Medium Onion, Finely Diced
- 2 whole Carrots, Peeled And Finely Diced
- 2 stalks Celery, Finely Diced
- 4 Tablespoons All-purpose Flour
- 1/2 cup Heavy Cream
- 1 teaspoon Salt, More To Taste
- 1 teaspoon Black Pepper
- 1 cup Panko Breadcrumbs
COOKIES - Palmiers (Elephant Ears)
By Aemelia
1 Preheat oven to 400°F. Sprinkle about 1/4 cup of sugar over your workstation
- Lots of granulated sugar
- Puff pastry
- Parchment Paper (aka baking paper) or a Silpat baking mat
KUIH - Tapioca Cake
By Aemelia
1. Pre-heat steamer. Line a square baking tin(7"x 7"x 1") with a sheet of aluminium foil
- (A)
- 600 g Tapioca (600g weighs without skin)
- 70 g Caster Sugar
- 1/2 teaspoon Fine Salt
- 90 ml Fresh & Thick Coconut Milk
- (B)Topping:(Mix well)
- 1/2 pc. Grated Coconut
- 1/4 teaspoon Fine Salt
RISSOTTO - Roasted Corn and Poblano Risotto
By Aemelia
1. Place a medium skillet over medium-high heat and sauté shallots for 2 minutes
- garnish:
- 2 1/2 tablespoons unsalted butter, softened and divided
- 2 1/2 tablespoon extra virgin olive oil
- 2 shallots, diced
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 2/3 cup dry white wine
- 4 to 5 vegetable or chicken stock, warmed
- 2 ears corn, roasted and removed from the cob
- 2 roasted poblano peppers, seeded and diced
- 1/2 cup Almond Breeze unsweetened almond milk
- 4 oz. Parmesan cheese, finely grated
- salt and pepper to taste
- grated parmesan
CAKE - Torta Glassata Al Cioccolato
By Aemelia
1. Pre-heat oven to 180°C on Bake
- For the cake:
- 180 g dark chocolate
- 180 g butter
- 165 g caster sugar
- 6 eggs - seperated
- 180 g ground almonds
- 1 tbsp caster sugar
- For the icing:
- 2 yolks
- 50 ml Rum
- 1 cup of caster sugar
- 4 tbsp of high quality cocoa powder
PORK - Siu Mai
By Aemelia
1. Mix all ingredients in a bowl 2
- 320 g minced pork
- 150 g fresh shrimp, roughly chopped
- 2 spring onions, finely sliced
- 24 thin wonton wrappers
- 2 tsp oyster sauce
- 1 tsp sesame oil
- 1 tsp soya sauce
- 1 tsp cornstarch
- 1 tsp white pepper
- 1 tsp sugar
- Chilli paste to garnish
TART - Almond Pear Tart
By Aemelia
Almond filling: Finely grind almonds and flour in processor
- Crust:
- 1 1/4 cups flour
- 1/2 cup powder sugar
- 1/4 tsp salt
- 1/2 cup cold unsalted butter
- 2 lg egg yolks
- 1 Tbs heavy cream
- 1 tsp almond extract
- Almond Filling:
- 1/2 cup blanched almonds
- 1 tablespoon all purpose flour
- 7 tablespoons sugar
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1 large egg
- Canned Pears halves
- Powdered sugar (optional)
POULTRY - Pavochon (Thanksgiving Turkey)
By Aemelia
ise and clean turkey, removing neck & gizzards, pat dry
- Basic seasoning per 1 lb of turkey:
- 1 garlic clove
- 1 peppercorn
- 1/4 teaspoon oregano
- 1 teaspoon kosher salt
- 1 teaspoon olive oil
- 1/2 teaspoon white vinegar
- Turkey:
- 1 whole turkey
- 2 large onions, peeled and halved
- 1 12 oz bottle beer
Bacon Chocolate Scones
By Aemelia
If you've never tried a Bacon Chocolate Scone, now is your chance
- 2 cups flour (260g)
- 3 tablespoons sugar (36g)
- 1 tablespoon baking powder (10g)
- 1/2 teaspoon salt (2g)
- 1/2 cup butter, cold and cut into cubes (113g)
- 1/2 cup buttermilk, cold (4 fluid ounces)
- 1 egg
- 4 strips bacon
- 2/3 cup semi-sweet chocolate chips (100g)
- 1 egg, lightly beaten for egg wash
- 1 cup powdered sugar (125g)
- 1 tablespoon maple syrup
- 1 to 2 tablespoons milk