Aemelia's profile page
Recipes
CAKE - Coconut Cake 椰子蛋糕
By Aemelia
For the cake: • preheat oven to 175C
- cake:
- 250 g butter, room temperature
- 275 g sugar
- 1 tsp. vanilla extract
- 4 large eggs
- 300 g self-rising flour, sifted
- 80 g unsweetened coconut
- 250 ml milk
- icing:
- 640 g confectioners sugar, sifted
- 1/3 cup boiling water
PORK - Sweet and Smoky Oven Spareribs
By Aemelia
Heat oven to 200°F. In a mixing bowl, combine the brown sugar, chili powder or paprika, salt, garlic powder, clove...
- 5 pounds should serve four people, we halved this and found 2 1/2 pounds to be generous for 2 people and might estimate 1 pound per person next time
- 1 cup brown sugar
- 2 tablespoons chili powder (ancho is recommended) or paprika
- 2 teaspoons salt (see Note above about increasing it)
- 2 teaspoons garlic powder
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 5 pounds spareribs, cut into 4 slabs, rinsed and patted dry
- 2 teaspoons mild or hot pimentón (smoked Spanish paprika)
- 1 tablespoon cider vinegar or red or white vinegar
BREAKFAST - Marion Cunningham’s Raised Waffles
By Aemelia
This recipe uses dry yeast, which is often sold as “active dry” yeast
- 1/2 cup warm water
- 1 package (2 1/4 tsp.) dry yeast
- 2 cups whole milk, warmed
- 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
- 1 tsp. table salt
- 1 tsp. sugar
- 2 cups all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 tsp. baking soda
CAKE - Cinnamon Roll Cake
By Aemelia
To make the cake: Preheat oven to 350°
- For the cake:
- 2 cups all-purpose flour
- 1 & 1/4 cups granulated sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3-ounce box instant vanilla pudding mix
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable or canola oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 tablespoon cinnamon
- For the filling:
- 1/2 cup packed brown sugar
- 1 tablespoon cinnamon
- 1/2 cup pecans, chopped
- For the glaze:
- 2 cups confectioners' sugar
- 3-4 tablespoons heavy cream
- 1 teaspoon vanilla extract
COOKIES - Checkboard Cookies
By Aemelia
Sift together the flour, baking powder, and salt
- 5 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 lb (2 cups or 4 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 1 tbsp pure vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup unsweetened cocoa powder
CHICKEN - Five-Spice Chicken Meatballs with Leek and Goji Berries
By Aemelia
Preheat oven to 180 degrees Celsius / 356 degrees Fahrenheit
- 500 g / 18 oz mince chicken
- 1 tsp five-spice powder (can be found in spices aisle in Coles, Woolworths & Harris Farm)
- 1 tsp sea salt (as a guide only)
- 1/2 tsp white pepper
- 1/2 tsp sesame oil
- 1/4 cup water
- 1 tbsp oyster sauce (I used Ayam brand available in Coles, Woolworths & Harris Farm)
- 1/2 tbsp soy sauce (depending on your taste)
- Ginger (1.5 inches X 0.6 inch thick)
- 1 leek, washed
- 2 tsps goji berries
- Some cooking oil
SNACKS - Roti Jala
By Aemelia
Sift together into a large bowl: 2 cups of plain flour 1/2 tsp ground turmeric 1/2 tsp salt (or more to taste) Mak...
- 2 cups of plain flour
- 1/2 tsp ground turmeric
- 1/2 tsp salt (or more to taste)
- 2 eggs
- 2 cups coconut milk
- 1 cup water
COOKIES - Dorie’s Best Chocolate Chip Cookies
By Aemelia
Center a rack in the oven and preheat the oven to 190ºC/375ºF
- 2 cups (280g) all purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 2 sticks (226g/8 ounces) unsalted butter, at room temperature
- 1 cup (200g) sugar
- 2/3 cup (115g) packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 12 ounces (335g) bittersweet chocolate, chopped into chips, or 2 cups (340g) store-bought chocolate chips or chunks
- 1 cup (100g) finely chopped pecans
SAUCE - Vegan Cauliflower Cream Sauce (For Pasta)
By Aemelia
1. Preheat oven to 375˚F
- 2 heads cauliflower, cut into small florets
- 3 small shallots, cut into wedges
- 6 garlic cloves, unpeeled
- 2 tablespoons coconut oil
- 1/3 cup nutritional yeast
- 1/4 cup almond milk
- 1 teaspoon Dijon mustard
- salt and pepper to taste
TART - Green Tea, Lychee & Raspberry Tart
By Aemelia
For the tart crust: Sift together the confectioners’ sugar, flour and salt into a bowl
- For the crust:
- 1 cup confectioners’ sugar
- 1 3/4 cups all-purpose flour
- Pinch of salt
- 8 tablespoons unsalted butter, softened
- 1 large egg
- For the green tea filling:
- 1 1/2 cup heavy cream
- 5 tablespoons sugar
- 2 ounces cream cheese
- 2 tablespoons matcha green tea powder (or to taste)
- 1 cup creme fraiche
- 1 teaspoon powdered gelatin
- For the topping:
- 8 ounces lychee (canned or fresh)
- 1 pint raspberries
- fresh mint leaves