Aemelia's profile page
Recipes
CHEESECAKE - Cream Cheese Pound Cake
By Aemelia
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven
- 3 cups (390g) all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- (the above 3 items, replaced with cake flour)
- 1/2 tsp salt
- 1 1/2 cups (340g/3 sticks) unsalted butter, room temperature (used 1 Cup)
- 1-8 oz (226g) package cream cheese, room temperature
- 3 cups (600g) superfine or castor sugar (used 2 cups)
- 6 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- Zest of a lemon or orange
CAKE - Nostalgic Butter Cake
By Aemelia
1. Preheat oven at 180degC
- 230 g butter
- 200 g eggs (no shell) – separate the yolks from the whites
- 50 g + 150g sugar
- 200 g self raising flour, sifted
- 60 ml milk
- 1 vanilla bean, scraped (or 1 tsp vanilla extract)
COOKIES - Oreo Cookie
By Aemelia
1. Preheat the oven to 325 degrees F (165 degrees C)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
- 20 oreos, crushed
CHICKEN - Braised Chicken with Chestnut 栗子焖鸡
By Aemelia
Marinate chicken with light soy sauce and cooking wine for 30 mins
- 3 Chicken Drumstick, debone and cut into 3
- 8 Fresh Shitake Mushroom, stalk removed and cut into half
- 120 g Fresh Chestnut
- 4 clove Garlic
- 2 slice Ginger
- 2 tablespoon Cooking Oil
- 1 tablespoon Sugar
- 1 tablespoon Light Soy Sauce
- 1/2 tablespoon Cooking Wine
- 250 ml Chicken Stock
- 1 tablespoon Oyster Sauce
- 1/2 tablespoon Sugar (additional)
- 1/2 tablespoon Sesame Oil
COOKIES - STROOPWAFEL Dutch Cookie
By Aemelia
Add 1 tsp. sugar and 1 tsp
- wafel/waffle:
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 cup butter, softened
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1 tablespoon cinnamon
- 3 cups flour, more or less
- 2 large eggs
- Stroop/syrup:
- 1 tablespoon cinnamon
- 1 cup dark corn syrup
- 3/4 cup and 2 tablespoons dark brown sugar
- 1/4 cup butter
SNACKS - Chinese Tea Egg
By Aemelia
1. Boil the eggs for 7 minutes until hard, then drain
- Eggs:
- 5 eggs
- 4 cups water
- 3 tbsp black tea (I used smoky Lapsang Souchong)
- 1 tbsp salt
- 1 tbsp mixed spice
- 1 star anise
- Salt & Pepper:
- 1 tsp black peppercorns
- 1 tsp pink peppercorns
- 1 tsp sea/rock salt
ICE CREAM - Rum and Raisin Ice Cream
By Aemelia
1. Soak the raisins in rum
- 1 c rum
- 1 c raisins
- 1.5 c sugar
- 15 egg yolks
- 3 c milk
- 5 c cream
- Pinch of salt
- 1 vanilla bean, split lengthways
CAKE - Creamed Sweet Corn Cake
By Aemelia
1) Preheat oven to 160C/320F
- 80 g butter (soften)
- 180 g castor sugar (Angel used 170g)
- 4 large eggs
- 200 g creamed sweet corn (about half can)
- 250 g self-raising flour
- 1/2 tsp baking powder
PORK - Baby Back Ribs
By Aemelia
Step 1: To make the BBQ sauce- In a sauce pan combine water, vinegar, tomato paste, mustard, brown sugar, liquid s...
- 4 racks of baby back ribs
- 1 1/2 cups water
- 1 cup white vinegar
- 1/2 cup tomato paste
- 1 tablespoon yellow mustard
- 2/3 cup dark brown sugar (packed)
- 1 teaspoon hickory flavoring liquid smoke
- 1 1/2 teaspoons salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
COOKIES - White Chocolate and Cranberry Cookies
By Aemelia
Preheat the oven to 180C/gas 4
- 150 g Unsalted butter
- 150 g Plain flour
- 1/2 tsp Bicarbonate of soda
- 50 g Ground almonds
- 50 g Porridge oats
- 60 g Dried cranberries (I like to use apple juice infused cranberries)
- 70 g Light brown sugar (normal or muscovado)
- 30 g Caster sugar (normal or golden)
- 100 g White chocolate (chips, drops or a bar cut into chunks)
- 1 Egg yolk