Aemelia's profile page
Recipes
BREAKFAST - A Great Make-the-Morning Waffle
By Aemelia
The original version of this recipe calls for 1 cup milk or buttermilk, but I split the difference and use ½ cup o...
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. table salt
- 1 1/2 tsp. sugar
- 1/2 cup whole milk
- 1/2 cup buttermilk
- 1/3 cup vegetable oil, such as canola
- 1 large egg, lightly beaten
- 3/4 tsp. vanilla extract
PORK - Chinese Roast Pork 3
By Aemelia
1) Rub marinate all over the meat side of the pork belly for a few minutes
- (A)
- 2 kg Pork Belly with skin - washed and pat very dry. Use a sharp knife and poke through the skin all over, or have your butcher do this for you. On the meat side, make shallow cuts (about 1 cm deep an
- 2 tbsp salt, for rubbing on pork skin
- 4 tbsp white vinegar, for brushing on pork skin at 20 minutes into roasting
- (B)Marinade, mixed together
- 2 cubes of preserved fermented red beancurd (nam yue)
- 1 tbsp Chinese 5-spice powder
- 1 tbsp white pepper
- 1 tbsp salt
- 1 tbsp sugar
- 2 tbsps rice wine
PASTRY - Yeast Dough Donut
By Aemelia
Stir together yeast and warm water in a small bowl until yeast is dissolved
- 1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
- 2 tablespoons warm water (105–115°F)
- 3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
- 1 cup whole milk at room temperature
- 1/2 stick (1/4 cup) unsalted butter, softened
- 3 large egg yolks
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon cinnamon
- 10 About 10 cups vegetable oil for deep frying
SCONE - Cheddar Cheese Scone
By Aemelia
Preheat the oven to 220 °C Line one baking sheet with baking paper
- 40 g Salted butter, chilled and cubed
- 275 g Cake flour
- 1 tbsp Baking powder
- 75 g Cheddar cheese, grated
- 200 g Plain yogurt
- 1 Egg
- 1 tsp Whole grain mustard
- A pinch of salt
- Milk for brushing the top
CAKE - Mini Dobos Torte
By Aemelia
Sponge Cake: Position the racks in the top and centre thirds of the oven and heat to 400F (200C)
- Sponge Cake:
- 6 large eggs, separated, at room temperature
- 1 1/3 cups (162g) confectioner’s (icing) sugar, divided
- 1 teaspoon (5ml) vanilla extract
- 1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
- pinch of salt
- Chocolate Buttercream:
- 4 large eggs, at room temperature
- 1 cup (200g) caster (ultrafine or superfine white) sugar
- 4 oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
- 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.
- Caramel Topping:
- 1 cup (200g) caster (superfine or ultrafine white) sugar
- 12 tablespoons (180 ml) water
- 8 teaspoons (40 ml) lemon juice
- 1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)
CHICKEN - Asian Chicken Thighs
By Aemelia
In a large skillet, heat oil over medium heat
- 5 teaspoons olive oil
- 5 bone-in chicken thighs (about 1-3/4 pounds), skin removed
- 1/3 cup water
- 1/4 cup packed brown sugar
- 2 tablespoons orange juice
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon white vinegar
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon Chinese five-spice powder
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- Sliced green onions
- Hot cooked rice, optional
CHEESECAKE - Cappuccino Fudge Cheesecake
By Aemelia
Make crust: Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor
- Crust
- 1 9-ounce box chocolate wafer cookies or 9 ounces of homemade chocolate wafers
- 6 ounces bittersweet or semisweet chocolate, coarsely chopped
- 1/2 cup (packed) dark brown sugar
- 1/8 teaspoon ground nutmeg
- 7 tablespoons hot melted unsalted butter
- Ganache
- 1 1/2 cups heavy or whipping cream
- 20 ounces bittersweet or semisweet chocolate, chopped
- 1/4 cup Kahlúa or other coffee-flavored liqueur
- Filling
- 3 8-ounce packages cream cheese, room temperature
- 1 cup sugar
- 1 1/2 tablespoons all purpose flour
- 1 1/2 tablespoons dark rum
- 1 1/2 tablespoons instant espresso powder or coffee crystals
- 1 1/2 tablespoons ground whole espresso coffee beans (medium-coarse grind) (I skipped this, increased the espresso powder instead)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons mild-flavored (light) molasses
- 3 large eggs
- Topping
- 1 1/2 cups sour cream
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- A handful of chocolate covered espresso beans (optional)
DESSERT - Red Bean Jelly
By Aemelia
1. In a bowl, mix (A) together and whisk to combine
- (A)
- One packet of Redman Konnyaku jelly powder (10gm)
- 3/4 cup sugar
- (B)
- 750 ml water
- 200 ml whole milk (you can use skim or 2%)
- 475 g (16.75oz) canned whole red bean (shelled) for dessert topping
CHICKEN - Caramelized Baked Chicken Wings
By Aemelia
Preheat oven to 350 F Place chicken in a 9x13 inch baking dish
- 2 1/2 lbs chicken wings (or legs)
- 1 2/3 tablespoons olive oil ( to help it stop sticking to the pan)
- 1/2 cup soy sauce
- 1 2/3 tablespoons ketchup
- 3/4 cup honey
- 2 -3 garlic cloves, minced
- salt and pepper
BREAD - Pita Bread
By Aemelia
1. About 1 1/2 hours before shaping, or for best flavor development, 8 hours to 3 days ahead, mix the dough
- 3 cups plus a scant 1/4 cup unbleached all-purpose flour (16 oz./454 grams)
- 2 teaspoons salt (1/2 oz./13.2 grams)
- 2 teaspoons instant yeast (6.4 grams)
- 2 tablespoons olive oil (1 oz./27 grams)
- 1 1/4 cups water, at room temperature (10.4 oz./295 grams)