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Recipes
DIP - Capsicum and Tomato Relish
By Aemelia
Preheat grill to high. Cut capsicum in half and remove the stalk, seeds and membranes
- Makes about 1 2/3 cups relish.
- We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
- 1 large (about 270g) red capsicum
- 280 g (about 2 medium) tomatoes
- 1 tablespoon (20ml) oil
- 1 medium (about 160g) red onion, peeled and very finely diced
- 1 medium (about 6g) red chilli, very finely diced (adjust the amount of chilli according to taste)
- 2 large garlic cloves, peeled and crushed
- 55 g (1/4 cup) sugar
- 84 ml (1/3 cup) white vinegar
- 1/8 teaspoon table salt
- Freshly ground black pepper, to taste
BREAD - Almond Cream Bun
By Aemelia
Put all the ingredients into a bread machine bowl
- Bread
- 230 g ..................................... Bread flour (if kneading by hand use 240-250g)
- 3 g ......................................... Instant yeast
- 150 ml ................................... Whole milk
- 2 g ......................................... Salt
- 40 g ....................................... Granulated sugar
- 25 g ....................................... Salted butter
- 25 g ....................................... Egg
- Almond cream
- 50 g ....................................... Salted butter, soft
- 65 g ....................................... Granulated sugar
- 65 g ....................................... Eggs
- 50 g ....................................... Almond powder
- 25 g ....................................... All purpose flour
CAKE - Japanese Cotton Sponge Cake
By Aemelia
Method: 1) Cook (A) till melted then add (B) and mix till well blended (do it when the melted butter is still warm)
- Sponge Cake:
- (A)
- 60 g butter
- (B)
- 80 g plain flour
- (C)
- 80 ml evaporated milk
- (D)
- 1 egg
- 5 egg yolks
- (E)
- 5 egg whites
- 120 g sugar (I reduced to 90g)
- Pinch of salt
- Simple Lemon Buttercream:
- 55 g butter (soften at room tempreture)
- 2 tbsp icing sugar (to taste)
- Granted lemon rinds from 1/2 lemon
- One drop of lemon juice
COOKIES - Chocolate Coffee Cream Fancies
By Aemelia
Make the cookies: Beat butter, coffee extract, milk, salt and caster sugar until light and fluffy
- Cookies:
- 60 g Unsalted butter
- 1 tsp Coffee extract*
- 1 tsp Milk
- 2 1/2 tbsp Caster sugar
- A pinch of salt
- 100 g Plain flour
- Coffee cream:
- 200 g Icing sugar, sifted
- 2 tsp Vegetable oil
- 1/4 tsp Coffee extract*
- 1-3 tbsp Milk
- 60 g Dark chocolate, melted
- If you don't have Coffee extract use instant coffee + boiling water instead.
CAKE - Canasta Cake
By Aemelia
Make cake: In a medium-sized pot, heat 1/2 cup milk, 1/2 cup and 2 Tbsp corn syrup to boiling–this will happen q...
- Canasta Cake:
- 1/2 cup whole milk
- 1/2 cup cane sugar
- 2 Tbsp light corn syrup
- 1/2 cup unsweetened cocoa powder
- 3 Tbsp vegetable oil
- 1 1/2 cups cane sugar
- 1 stick softened unsalted butter
- 2 Tbsp shortening
- 3 large eggs, room temperature
- 1 tsp. vanilla
- 1/2 cup buttermilk
- 2 1/4 cups cake flour
- 1 tsp baking soda
- 1/4 tsp each, salt and baking powder
- Chocolate Fudge Frosting:
- 1 , 3.5 ounce bar of Lindt Bittersweet Swiss chocolate
- 2 , 1-ounce squares unsweetened chocolate
- 5 Tbsp unsalted butter
- 3 1/2 cups confectioners sugar
- 1/2 cup milk
- 1/4 tsp salt
- 1 tsp vanilla
- Chocolate Buttercream Filling and Garnish:
- 1 and 3/4 sticks (14 Tbsp) unsalted butter
- 1/2 cup plus 2 Tbsp powdered sugar
- 1 tsp vanilla
- 3 ounces semi-sweet chocolate
- 1 1/2 cups milk chocolate jimmies
CAKE - Raspberry Chocolate Mud Cake
By Aemelia
For cake: 1. Preheat over at 160 degree
- For cake:
- 1 stick unsalted butter
- 200 g good quality chocolate, melted
- 3/4 cup sugar
- 1 cup milk
- 1 1/2 tsps vanilla essence
- 2 cups self-raising flour
- 1 cup cocoa powder
- 2 eggs
- 1/2 cup raspberry
- For Chocolate Ganache:
- 200 g good quality chocolate
- 200 ml cream
- 2 1/2 tbsps sugar
VEGGIE - Prawn & Asparagus with Spicy Sauce
By Aemelia
1. Blanched asparagus with a little salt
- 400 g raw prawns, shelled & deveined
- 2 bunches asparagus, cut lengthwise into 3 parts
- 3 shallots, thinly sliced
- 3 garlic cloves (1 1/2 tsp garlic paste)
- 1 cm thick ginger (1/4 tsp ginger paste)
- 3 kaffir leaves (lime leaves)
- 1 1/2 tsp crushed fresh chillies
- 1 tsp fish sauce
- Juice from 1/2 lime
- Brown sugar to taste
MUFFIN - Cinnamon Brown Butter Breakfast Puffs
By Aemelia
Preheat oven to 350°F. Butter 12 standard size or 30 miniature muffin cups, or line cups with paper liners
- Coating
- 2/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons unsalted butter
- Puffs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup granulated sugar
- 1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature, plus extra for greasing muffin cups
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
BREAKFAST - Perfect Pancakes
By Aemelia
Mix together dry ingredients in large bowl
- 3 cups Plus 2 Tablespoons Cake Flour
- 1/2 teaspoons Salt
- 3 Tablespoons Baking Powder
- 2 Tablespoons Sugar
- 2 cups Milk
- 2 whole Large Eggs
- 3 teaspoons Vanilla
- 4 Tablespoons Butter
- Extra Butter
- Maple Or Pancake Syrup
SOUP - Porcini Mushroom Soup
By Aemelia
Soak the porcini mushrooms in 2 cups of hot water for about 15 minutes, or until they are soft
- 2 ounces of dried porcini mushrooms
- 1/3 cup extra virgin olive oil
- 3 shallots, chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 1/2 pounds small new potatoes, cut into 1/3-inch pieces
- 3 large cloves garlic, finely chopped
- 4 cups water
- 1 1/2 - 2 teaspoons salt
- Extra toppings (optional) freshly grated Parmesan, chopped sun-dried tomatoes, fresh chives or fresh thyme.