Aemelia's profile page
Recipes
APPERTIZER - Red Wine Roasted Mushrooms on Goat Cheese Garlic Toasts
By Aemelia
Preheat oven to 425 degrees F
- 12 ounces mini mushrooms (portobellos/white), stems removed if desired
- 1/2 cup red wine
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 2 garlic cloves, minced or pressed
- 2 teaspoons fresh thyme leaves
- 2 teaspoons freshly chopped oregano
- 1/4 teaspoon pepper
- 1/4 teaspoon coarse sea salt
- 2 tablespoons freshly chopped parsley
- 1 loaf of artisan grain bread or 1 baguette, sliced
- 4 tablespoons unsalted butter, softened butter
- 1/2 teaspoon garlic salt
- 12 ounces goat cheese, softened
PASTE- Home Made Chestnut Paste
By Aemelia
Put the chestnut and icing sugar in the food processor bowl, and process until smooth
- 200 g Cooked chestnut (steam it by yourself, or buy it)
- 10 g Icing sugar
- Simple syrup, as need
BREAD - Sweet Butter Bread - Straight Dough
By Aemelia
1:Combine (A) ingredients together in a large bowl ,mix well
- (A):
- 480 gm bread flour(high protein flour)
- 120 gm plain flour(all purpose flour)
- 110 gm sugar
- 10 gm salt
- 20 gm milk powder
- 4 tbsp instant yeast
- 1 tbsp bread improver
- (B):
- 1 egg
- 300 ml cold water
- (C):
- 60 gm butter
- Topping:
- 1 stick butter (8 tbsp butter)
- 1/2 cup sugar
APPERTISER - Cleansing Quinoa Carrot Salad with Super Zesty Lime and Ginger Dressing
By Aemelia
To cook quinoa, first rinse it in a sieve
- Dressing:
- 6 medium carrots (2 cups shredded)
- 2 cups quinoa, cooked
- 1 avocado
- 1 pear
- 2 Tbsp sesame seeds
- 1/4 cup olive oil
- 1/2 cup cilantro, packed
- 2 limes, juiced (1/4 cup)
- 1 tsp ginger root, grated
- 1 Tbsp coconut or pure maple syrup
- 1/4 tsp sea salt
TART - Sweet Potato Buttermilk Pie
By Aemelia
Preheat the oven to 375°F
- 1 1/2 pounds sweet potatoes (about 2 medium potatoes), peeled and chopped into a 1/2-inch dice
- 4 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice (optional)
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3 large eggs, separated
- 1/2 cup sugar
- 2 tablespoons all-purpoe flour
- 3/4 cup full- or lowfat buttermilk (or, you can make your own)
- 1 All-Butter, Really Flaky Pie Crust (a half recipe will yield a single crust), prebaked (instructions below)
- Whipped cream, for serving
CAKE - Nutella Marble Cake
By Aemelia
1. Preheat oven to 180 degrees
- 1 stick unsalted butter, room temperature
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 eggs
- 1 1/2 teaspoons vanilla essence
- 150 ml milk
- 1/2 cup Nutella (or more)
COOKIES - Caramel Swirl Cashew Nuts Cookies
By Aemelia
Preheat oven to 180C/350F
- 1/2 cup unsalted butter,at room temperature,diced
- 1/2 caster sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups self-rising flour
- 1/2 cup milk
- 2/3 cup generous caramel swirl chips
- 1/2 cup toasted cashew nut,crushed*optional*
FROSTING - Italian Meringue Buttercream
By Aemelia
To make the sugar syrup, place the candy thermometer in the saucepan and heat the water and 120 g of sugar over med...
- 75 g Egg Whites
- 140 g Sugar
- 1/8 cup Water
- 225 g Unsalted butter
COOKIES - Peanut Cookies
By Aemelia
1. Mix peanuts, flour and sugar together till well-mixed
- 500 gm roasted peanuts – finely ground
- 600 gm self-rising flour
- 250 gm icing sugar
- 3 cups oil (approximately) – I only used about 2 cups ‘cos I used spanish peanuts which had a little oil in them. Just add enough for the dough to bind together and you can form a ball.
APPERTISER - Cashew Chicken Quinoa
By Aemelia
Servings 6, Calories 467, Fat 21g, Carbohydrates 90
- 1 tablespoon rice vinegar
- 3 tablespoons honey
- 3 tablespoons Braggs aminos, coconut aminos or gluten free tamari
- 1 tablespoon Sriracha
- 1 lb boneless skinless chicken, cut into cubes (or tempeh)
- 3 tablespoons arrowroot powder
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 2 tablespoons coconut oil
- 1 tablespoon (dark) sesame oil
- 2 cups broccoli florets
- 4 cloves garlic, minced
- 1 onion, chopped fine
- 1 red bell pepper, sliced
- 1/2 cup roasted cashews
- 3 green onions, chopped
- 3 cups cooked quinoa
- 2 tablespoons toasted sesame seeds.