Aemelia's profile page
Recipes
CAKE - Triple Decker Cake
By Aemelia
Chocolate Cake: 1. Prepare pan 22X22X3 cm - i used 20x20 pan 2
- Chocolate Cake:
- 150 g Butter - whisk till fluffy
- 125 g 70% dark cooking chocolate - melt (I used cocoa berry 64% and 70%) - melted
- 3 egg yolks
- 60 g Flour
- 20 g Cocoa Powder - I used Valrhona
- 3 egg whites
- 65 g Sugar
- Cream Cheese Cake:
- 75 g Butter
- 60 g Cream Cheese, leave at room temperature
- 2 egg yolks
- 30 g Flour
- 10 g Milk Powder
- 2 egg whites
- 35 g Sugar
BREAKFAST - Toasted Breakfast Sandwich
By Aemelia
Place skillet over medium-high heat
- 4 Tbsps salted butter, softened and divided
- 2 English muffins, split in half
- 3 1/2 Tbsps vegetable oil, divided
- 5 cremini mushrooms, cleaned and thinly sliced
- 2 cups loosely packed baby spinach
- 4 slices of bacon
- 2 ounces smoked ham, thinly sliced
- 2 eggs
- Salt and pepper to taste
ICE CREAM - Rum Raisin Ice Cream
By Aemelia
Start by macerating the raisins and dark rum, overnight
- 160 g Granulated sugar
- 6 Egg yolks
- A pinch of salt
- 300 g Whipping cream
- 240 g Milk
- 60 ml Dark rum
- 90 g Raisins (chopped if large)
PASTA - Creamy Chicken Spaghetti Casserole
By Aemelia
Preparation Instructions Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes
- 1 whole Cut Up Fryer Chicken
- 1 stick 1/2 Cup Butter
- 16 ounces, weight White Mushrooms, Sliced
- 1/4 cups Dry White Wine
- Kosher Salt And Pepper
- 1/4 cups Flour
- 2 cups Chicken Broth (reserved From Chicken Or Canned)
- 1-1/2 cup Whole Milk
- 1/4 cups (additional) Dry White Wine
- 1 cup Freshly Grated Parmesan Cheese
- 1 cup Whole Black Olives, Chopped
- 1 teaspoon Kosher Salt, Or To Taste
- Freshly Ground Black Pepper
- Extra Cheese, For Sprinkling
- 1 pound Thin Spaghetti
CHEESECAKE - Pumpkin Swirl Cheesecake
By Aemelia
PREHEAT oven to 325°F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9...
- 25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
- 1/2 cup finely chopped PLANTERS Pecans
- 1/4 cup (1/2 stick) butter, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar, divided
- 1 tsp. vanilla
- 4 eggs
- 1 cup canned pumpkin
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Dash ground cloves
VEGGIE - Crispy Tofu with Shrimp Squares
By Aemelia
1. Mash the tofu, put it on a cheese cloth and try to squeeze out as much moisture as possible
- For Dusting:
- 1 block medium soft tofu
- 250 grams peel and deveined shrimps
- 100 grams ground meat – pork or chicken
- 1 egg
- 1 tsp salt
- 1 1/2 tbsp corn flour
- 1/2 tsp pepper
- 3 spring onions – finely diced
- 1 tbsp chopped coriander
- 1 small carrot – finely diced
- 4 tbsp cornstarch
CAKE - Blueberry Boy Bait
By Aemelia
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees
- 2 cups plus 1 teaspoon all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 16 tablespoons unsalted butter (2 sticks), softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
- 1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
- Topping
- 1/2 cup blueberries, fresh or frozen (do not defrost)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
MUFFIN - Chocolate Muffin
By Aemelia
Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced)
- We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
- 250 g (1 2/3 cups) self-raising flour
- 165 g (2/3 cup, very firmly packed) brown sugar
- 100 g white chocolate, chopped into small chunks (about 2/3 cup chocolate chunks)
- 100 g milk chocolate, chopped into small chunks (about 2/3 cup chocolate chunks)
- 100 g butter (if using unsalted butter, add 1/8 teaspoon fine table salt)
- 62 ml (1/4 cup) oil (we use a mild-flavoured oil, such as sunflower)
- 48 g (1/2 cup, spooned in and levelled) cocoa powder
- 1 teaspoon (5ml) vanilla extract
- 2 large eggs (we use eggs with a minimum weight of 59g)
- 312 ml (1 1/4 cups) buttermilk
BREAD - Green Tea Bread Loaf
By Aemelia
02.05.2011 Used 1 tsp Active Dry Yeast
- 300 gm high protein flour
- 30 gm caster sugar
- 1/4 tsp salt
- 1 1/4 tsp instant yeast
- 180 ml water
- 20 gm butter
- 1 tsp green tea powder
PORK - Chinese BBQ Pork
By Aemelia
1. Clean the pork belly, remove the skin and cut into 3 strips
- Marinate:
- 2 pound pork belly
- 4 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp of kicap manis/sweet soy sauce
- 2 tbsp soy sauce
- 2 tbsp plum sauce
- 4 tbsp honey
- 2 tbsp Chinese cooking wine
- 1 tsp pepper