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Recipes
ICE CREAM - Smooth Homemade Lime Sorbert
By Aemelia
Stir together and dissolve over medium heat to form a thin sugar syrup: 500ml (2 cups) water 250g sugar Let cool, ...
- 500 ml (2 cups) water
- 250 g sugar
- zest of 6 large limes
- 1 large egg white
MUFFIN - Savoury Muffins
By Aemelia
1. Pre-heat the oven to 215º C bake and grease a 12 hole medium muffin tin
- 1/3 cup toasted pinenuts
- 2 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup parmesan cheese, grated
- 1/2 cup cheddar cheese, grated
- 2 large eggs
- 1 1/2 cups buttermilk
- 2 tbsp fresh herbs (I used oregano)
- 12 black olives, pitted and chopped
- 12 cubes mozzarella cheese (roughly 1 x 1cm cubed)
PRAWN - Steamed Prawns with Vermicelli
By Aemelia
做法： 1）冬粉泡水30分钟，剪成4公分长。用滚水煮至软，捞起过冷河。沥干加入腌料
- 材料：
- 大虾 8只
- 冬粉 40g
- 蒜头 10瓣（剁碎）
- 姜 3茶匙（剁碎）
- 食油 2汤匙
- 清水 7汤匙
- 辣椒 1-2条（剁碎）
- 调味料：
- 花雕酒 1汤匙
- 蚝油 1茶匙
- 酱油 1茶匙
- 盐 1/4 茶匙
- 麻油 1/4 茶匙
- 糖 1茶匙
- 冬粉腌料：
- 花雕酒 1茶匙
- 盐 1/4 茶匙
- 蚝油 2 茶匙
- 胡椒粉和麻油 少许
CHICKEN - Garlic Chicken with White Wine Sauce
By Aemelia
1 Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves
- 1 4-pound whole chicken, cut into eight parts
- Salt and freshly ground black pepper
- 2-3 whole heads of garlic, cloves separated (40 cloves) but not peeled
- Olive oil
- 1 1/4 cup dry white wine, such as a Sauvignon Blanc
- 3 large sprigs of fresh tarragon
- 3 large sprigs of fresh thyme
PASTRY - Chouquettes 3
By Aemelia
In a heavy-bottomed pot, bring 1/2 cup of water, 1/2 of whole milk, 1 teaspoon salt, 3 tablespoons of sugar, and 7 ...
- as below:
CHICKEN - Garlic Chicken
By Aemelia
Step 1: Pre-heat the oven to 350, and grease a baking pan (big enough to fit your chicken breasts)
- 4 boneless skinless chicken breasts
- 2 tablespoons garlic (minced)
- 1/3 cup butter (melted)
- 1 teaspoon garlic powder
- 1/2 teaspoon seasoning salt
- 3/4 cup seasoned dry breadcrumbs
- 3/4 cup cheddar cheese (finely grated)
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon ground black pepper
- 1 bag shredded cheddar cheese
CAKE - Chocolate Chip Cookie Dough Cupcakes
By Aemelia
To make the cupcakes: Preheat the oven to 350° F
- For the cupcakes:
- 3 sticks unsalted butter, at room temperature
- 1 1/2 cups light brown sugar, packed
- 4 large eggs
- 2 2/3 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup milk
- 2 tsp. vanilla extract
- 1 cup chocolate chips (semisweet or bittersweet)
- For the cookie dough filling:
- 4 tbsp. unsalted butter, at room temperature
- 6 tbsp. light brown sugar, packed
- 1 cup plus 2 tbsp. all-purpose flour
- 7 oz. sweetened condensed milk
- 1/2 tsp. vanilla extract
- 1/4 cup mini semisweet chocolate chips
- Brown Sugar Cookie Dough Frosting:
- 3 sticks unsalted butter, room temp.
- 3/4 c. light brown sugar, packed
- 1 lb. box powdered sugar
- 1/2 tsp. coarse salt
- 3 TBSP milk
- 2 and &1/2 tsp vanilla
- mini chocolate chips
CAKE - Brazilian Anthill Cake
By Aemelia
For the cake: Preheat the oven to 180ºC/355ºF
- CAKE:
- 3 eggs
- pinch of salt
- 240 g sugar
- 200 g unsalted butter, room temperature
- 200 ml milk
- 300 g all-purpose flour
- 1 tablespoon baking powder
- 6 tablespoons chocolate sprinkles
- Chocolate icing:
- 2 tablespoons cocoa powder
- 4 tablespoons sugar
- 1 tablespoon unsalted butter
- 2 tablespoons milk
COOKIES - Pistachio Cookies
By Aemelia
Preheat the oven to 150 °C Line a baking sheet with baking paper or silpat
- 60 g Unsalted butter
- 35 g Granulated sugar
- 30 g Brown sugar
- 50 g Egg
- 50 g All purpose flour
- 5 g Baking powder
- 1/8 tsp Salt
- 120 g Shelled pistachio, roasted and chopped
SAUCE - Sweet Chili Sauce
By Aemelia
Process chilies and garlic until you have a coarse paste
- 12 Red or Mixed Color Chilies, chopped
- 2 to 3 Thai Bird's Eye Chilies, chopped
- 4 Cloves garlic, peeled and chopped
- 4 Tbsp Rice Vinegar
- 4 Tbsp Melted Palm Sugar
- 1/4 tsp Sea Salt
- 1 tsp Corn Flour mixed with 1 Tbsp Water