Aemelia's profile page
Recipes
BREAKFAST - Broiled Fontina Toasts with Roasted Garlic and Poached Eggs
By Aemelia
Squeeze the roasted garlic cloves on to a plate and mash well with a fork until you have a spread
- 2 bulbs roasted garlic
- 2 tablespoons olive oil
- 1 shallot, diced
- 1/2 pound brussels sprouts, stems removed and sliced
- 8 ounces sliced mushrooms
- 1 1/2 cups kale, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 thick slices whole grain or sourdough bread, lightly toasted
- 6 ounces fontina cheese, freshly grated
- 4 eggs, poached or cooked to your liking
- a pinch of crushed red pepper flakes
BREAKFAST - Breakfast Pizza
By Aemelia
The night before, prepare the dough: Place 3/4 cup lukewarm water in the bowl of an electric mixer fitted with a do...
- 1/2 teaspoon dry active yeast
- 2 cups plus 2 tablespoons bread flour, plus more for dusting
- Kosher salt
- 6 strips bacon
- 1/2 cup grated Parmesan
- 2 cups grated mozzarella
- 6 large eggs
- Freshly ground black pepper
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons minced chives
- 2 scallions, thinly sliced
- 1 shallot, minced
DESSERT - Poussière d’étoile (Chocolate and coffee tart with stardust)
By Aemelia
Les Noisettes caramélisées vanille: Preheat the oven to 180°C Roast the nut in the oven for 8 minutes, take the ...
- La Chantilly au café:
- 500 g Whipping cream
- 6 g Instant coffee
- 6 g Coffee extract
- 45 g Sugar
- La Pâte sucrée au chocolat:
- 95 g Icing sugar
- 30 g Almond powder
- 150 g Unsalted butter, soft
- A pinch of salt
- 1 tsp Vanilla extract
- 1 Egg
- 225 g All purpose flour
- 15 g Cocoa powder
- Chocolate cream (Crémeux au chocolat noir):
- 150 g Dark chocolate (60-70% cocoa mass), chopped
- 3 Egg yolks
- 1 tsp Instant coffee
- 40 g Granulated sugar
- 150 g Whole milk
- 150 g Whipping cream
- Les Noisettes caramélisées vanille:
- 120 g Hazelnut, skinned and chopped
- 50 g Sugar
- 50 g Water
- 1 tsp Vanilla powder
DESSERT - Pistachio Dacquoise
By Aemelia
Preheat the oven to 150 °C Line 1 baking pan with baking paper
- Pistachio-butter filling:
- 100 g Egg whites
- 50 g Granulated sugar
- 80 g Almond powder
- 10 g Pistachio
- 70 g Confectioners' sugar
- 15 g Pistachio paste
- Confectioners' sugar for dusting
- Italian meringue
- 55 g Egg whites (about 2 large)
- 85 g Granulated sugar
- 20 g water
- 100 g Unsalted butter, room temperature
- 35 g Pistachio paste
- 40 g Egg yolks (about 2 large)
- Maraschino cherries (optional)
EGG - Homemade Salted Eggs (家居咸蛋）
By Aemelia
Rinse the eggs with the cooking wine
- Some chicken eggs (“White” shelled kampong chicken eggs or duck eggs preferred)
- Some Chinese cooking wine or any cooking alcohol
- Adequate salt to cover the eggs (sea salt preferred)
- A bottle to accommodate the eggs (Glass bottle preferred)
CAKE - Lemon Drizzle Cake
By Aemelia
1. Preheat oven to 180 °C/gas mark 4
- FOR CAKE:
- 6 oz Self Raising Flour
- 4 oz Softened Butter
- 1 Tsp Baking Powder
- 6 oz Caster Sugar
- 2 Large Eggs (Free Range)
- 6 Tbsp Milk
- Finely grated rind of a large unwaxed lemon
- Icing:
- Juice of a large lemon
- 4 oz Caster Sugar
CAKE - Basic Genoise
By Aemelia
Preheat the oven to 180°C Line 23x23cm cake pan with baking paper
- 60 g Egg whites
- 60 g Sugar
- 66 g Egg yolks
- 60 g Plain flour
SCONE - Biscuits
By Aemelia
1) Whisk together the flour, cornstarch, salt, baking powder, and sugar
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup cornstarch
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1 to 1 1/4 cups heavy cream, enough to make a cohesive dough
- 1 to 2 tablespoons melted butter
CHICKEN - Inche Kabin (Nonya Fried Chicken)
By Aemelia
*For the spices, I used whole spices and milled them fine
- 1/2 chicken (750gm), cut into bite sized pieces
- Spice Paste
- 2 shallots
- 1 tsp chilli powder
- 1/2 Tbsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp fennel powder
- 1/8 tsp clove powder
- 1/4 tsp cinnamon powder
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper powder
- 1 tsp salt
- 2 tsp sugar
- 50 ml coconut milk
- Dipping Sauce
- 1/2 Tbsp mustard
- 1 +1/2 Tbsp worcestershire sauce
- 1 tsp sugar
- 1 tsp lime juice
- 1/2 tsp light soy sauce
- 1 red chilli, sliced
CHICKEN - Garlic Ginger Chicken
By Aemelia
Step 1: Add chicken bits to a large bowl
- 1 lb boneless skinless chicken breasts (cut into 1” chunks)
- 4 tablespoons rice wine
- 1 tablespoon soy sauce
- 1 egg
- 1/3 cup cornstarch
- 6 garlic cloves (minced)
- 4 tablespoons fresh ginger (minced)
- Sauce-
- 6 tablespoons soy sauce
- 6 tablespoons rice wine
- 3 teaspoons sugar
- 1 bunch green onions (sliced)