Aemelia's profile page
Recipes
CAKE - Banana Almond Cake
By Aemelia
Preheat the oven to 180ºC/350ºF
- Syrup:
- 65 g unsalted butter, room temperature
- 60 g sugar
- 2 eggs, lightly beaten
- 1 1/2 tablespoons heavy cream
- 1 tablespoon rum
- 100 g almond meal
- 2 tablespoons all purpose flour
- 1 tablespoon (packed) corn flour
- 2-3 large bananas
- 1 tablespoon lemon juice
- juice of 1/2 lemon
- 1 tablespoon rum
- 1/2 tablespoons honey
- confectioners’ sugar, to serve
PASTRY - Sour Cream Old-Fashioned Doughnuts
By Aemelia
Dough: Sift dry ingredients together into a medium sized bowl and set aside
- Doughnuts:
- 2 1/4 cups cake / soft-wheat flour, plus more for rolling and cutting
- 1 1/2 teaspoon baking powder
- 1 teaspoon iodized salt
- 3/4 teaspoons ground nutmeg
- 1/2 cup sugar
- 2 tablespoons shortening / vegetable lard, trans-fat-free preferred
- 2 large egg yolks
- 2/3 cup sour cream
- canola oil for frying
- Simplest Vanilla Glaze:
- 3 1/2 cups confectioner's / icing sugar
- 1 1/2 teaspoon light corn syrup / golden syrup
- 1/4 teaspoon iodized salt
- 1/2 teaspoon vanilla extract
- 1/3 cup plus 1 tablespoon hot water, (plus more if needed)
CAKE - Daily Delicious - Raspberry Chocolate and Mascarpone Tart
By Aemelia
Preheat the oven to 180 °C Butter the loose-bottomed tart pans
- 125 g Butter
- 50 g Cocoa powder
- 150 g Caster sugar
- 75 g Raspberry jam
- 2 Eggs
- 1 Egg yolk
- 100 g Plain flour
- 1/2 tsp Baking powder
- 125 g Mascarpone cheese
- 150 g Fresh raspberries
- Whipped cream, to serve (optional)
- Cocoa powder, icing sugar (optional)
CHEESECAKE - Brownie Latte Cheesecake
By Aemelia
Make the Brownie Base: Preheat the oven to 325 degrees F with the rack positioned in the center of the oven
- Brownie Base:
- (from Tish Boyle's The Cake Book)
- 4 ounces bittersweet chocolate, coarsely chopped
- 1/2 cup unsalted butter, cut into tablespoons
- 1 tablespoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 1/4 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- Latte Cheesecake Filling:
- 1 1/2 pounds cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 tablespoon pure vanilla extract
- 2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water
- 2 tablespoons Kahlua
- pinch of salt
- 1/2 cup sour cream
- 1 tablespoon cornstarch
- 4 large eggs
COOKIES - Peanut Cookies
By Aemelia
Place the raw peanuts on a tray and roast in the oven for about 20 minutes at 250C
- Topping:
- 2 1/2 cup peanuts
- 1 cup superfine sugar
- 1 1/2 cups superfine organic molasses
- 3 cups flour
- 120 ml peanut oil (or any cooking oil)
- 2 tbsp butter
- 1 tsp salt
- 1 egg, whisked
CAKE - Suzy’s Cake
By Aemelia
Center a rack in the oven and preheat the oven to 180ºC/350ºF
- from Chocolate Desserts by Pierre Herme:
- 250 g bittersweet chocolate, chopped – I used 70% cocoa solids
- 250 g unsalted butter, room temperature
- 200 g sugar
- 4 large eggs, room temperature
- 70 g all-purpose flour
CAKE - Oreo Chunk Cheese Truffles
By Aemelia
Crush 1 tube Oreos (154g/14 cookies) into rough crumbs like above, by pounding in a large bowl with the bottom of a...
- 1 tube Oreos (154g/14 cookies)
- 2 tbsp full-fat cream cheese
- 200 g chocolate of your choice
CHICKEN - Breaded Chicken Tenders
By Aemelia
Step 1: To make honey mustard sauce- in a bowl whisk together mayonnaise, mustard, honey, and lemon juice
- 6 boneless skinless chicken breast halves (sliced into strips)
- 1 egg (beaten)
- 1 cup buttermilk
- 1 1/2 teaspoons garlic powder
- 1 cup all-purpose flour
- 1 cup seasoned breadcrumbs
- 1 teaspoon salt
- 1 teaspoon baking powder
- oil (for deep frying)
- Honey Mustard Sauce-
- 1/4 cup mayonnaise
- 1 tablespoon prepared mustard
- 1 tablespoon honey
- 1/2 tablespoon lemon juice
COOKIES - White Chocolate and Macadamia Nut Cookies
By Aemelia
1. Preheat oven to 325F. Adjust oven racks to upper & lower-middle positions
- 2 c. plus 2 tbsp all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
- 1 c. brown sugar, packed
- 1/2 c. granulated sugar
- 1 large egg plus 1 yolk
- 2 tsp vanilla extract
- 1 c. white chocolate chips
- 3/4 c. macadamia nuts, toasted and halved
SOUP - Creamy Leek And Mushroom Soup
By Aemelia
Heat oil in a large saucepan over medium heat
- 1 tablespoon olive oil
- 2 leeks, halved lengthways, washed, thinly sliced
- 2 garlic cloves, crushed
- 1/2 cup dry white wine (such as semillon)
- 375 g flat mushrooms, roughly chopped
- 200 g Swiss brown mushrooms, halved
- 4 to 4 1/2 cups reduced-salt chicken stock (see note)
- 2 dried bay leaves (see note)
- 1/3 cup light thickened cream
- 4 slices wholegrain toast, to serve