Aemelia's profile page
Recipes
CAKE - German Chocolate Cake
By Aemelia
Sift flour, soda and salt together
- 2 1/2 c. sifted cake flour
- 7 tsp. soda
- Pinch of salt
- 1 pkg. sweet cooking chocolate
- 7 c. butter
- 2 c. sugar
- 4 eggs, separated
- 1 tsp. vanilla
- 1 c. buttermilk
CAKE - Pumpkin Butter Cake 南瓜牛油蛋糕
By Aemelia
Beat butter and sugar until light and creamy
- 200 gm butter
- 180 gm fine sugar
- 1/4 tsp Vanilla essence
- 5 large eggs
- 300 gm low protein flour sifted together with 1 tsp double action baking powder
- 200 gm soft steamed pumpkin flesh (use a fork to mash it)
- Handful pumpkin seeds
CAKE - Sour Lime Cake
By Aemelia
Preheat the oven to 160°C/320°F
- Lime icing:
- 1 cup (226g) unsalted butter, melted
- 1 1/2 cups + 2 1/2 tablespoons (330g) caster sugar
- 2 eggs
- 1/2 cup (130g) plain yogurt
- 1/4 cup (60ml) lime juice
- finely grated zest of 2 limes
- 2 cups + 2 tablespoons (300g) all purpose flour
- 2 teaspoons baking powder
- 2 1/4 cups (315g) confectioner’s sugar, sifted
- 2 tablespoons lime juice
- 1 tablespoon boiling water
PASTRY - Italian Zeppole
By Aemelia
Cut open the vanilla bean lengthwise
- (adapted from Giada De Laurentiis)
- 1 vanilla bean
- 1/2 cup sugar, plus 3 tablespoons
- 2 tablespoons ground cinnamon
- 1 stick butter
- 1/4 teaspoon salt
- 1 cup water
- 1 cup all-purpose flour
- 4 eggs
- Optional: 3/4 tablespoon vanilla extract
- Optional: 1/2+ teaspoon grated lemon zest
- Olive oil, for frying
POTATO - Creamy Mash with Sauteed Bacon n Onion
By Aemelia
The Mash: Wash and roughly peel 6 medium white potatoes (I love to leave bits of skin on for a rustic bite)
- 6 medium white potatoes
- 100 ml double cream
- 50 g butter
- salt
- freshly ground black pepper
- olive oil
- 1 or 2 stalks spring onions (scallions), finely chopped
- 1 medium onion, sliced into strips
- As bacon, cut into bits
CAKE - Zuger Kirschtorte
By Aemelia
Start by making the meringue discs: preheat the oven to 160ºC/320ºF
- Almond meringue:
- 4 egg whites
- 120 g confectioners’ sugar
- 20 g corn starch
- 100 g almond meal/ground almonds
- Genoise:
- 3 eggs, egg whites and yolks separated
- 3 tablespoons hot water
- 80 g confectioners’ sugar, sifted
- 10 g caster sugar
- 50 g all purpose flour
- 50 g corn starch
- pinch of baking powder
- Buttercream:
- 150 g unsalted butter, room temperature
- 150 g confectioners’ sugar, sifted
- 1 egg yolk
- 50 g currant jam – I used blackberry jam
- Syrup:
- 4 tablespoons water
- 20 g caster sugar
- 120 ml kirsch
- For sprinkling:
- 100 g almonds, toasted and chopped – I kept the skin to add some color to the cake
- 70 g confectioners’ sugar
SCONE - Cheddar, Bacon, and Chive Biscuits
By Aemelia
Preheat oven to 425 degrees F and line a baking sheet with parchment paper
- 6 thick-cut bacon slices
- 3 3/4 cups bread flour
- 1 1/2 tablespoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup chilled unsalted butter, cut into cubes
- 2 1/2 cups (packed) grated sharp cheddar cheese
- 1/3 cup chopped fresh chives
- 1 3/4 cups chilled buttermilk
PASTA - Spaghetti Aglio Olio
By Aemelia
Cook the spaghetti according to the package instruction
- Spaghetti , portion for 2
- Garlic (chopped) 10 cloves
- Dried chilli (soak with hot water) 3
- Ham (cut into small pieces) 1 slice
- Mushroom 4 pieces
- Rosemary leaves, finely chopped.
- Chicken stock powder/Salt
TART - Wild Mushroom, Smoked Bacon & Comté Quiche
By Aemelia
For pastry shell: Combine 1 cup of flour and the salt in the bowl of a heavy-duty mixer fitted with the pa...
- For the pastry shell:
- 2 cups all-purpose flour, sifted
- 1 tsp sea salt
- 8 tbs (4 oz) butter, unsalted, cut into 1/4 inch pieces
- 1/4 cup ice water
- Canola oil to oil the pan
- For the batter:
- 2 cups milk
- 2 cups heavy cream
- 6 large eggs
- 1 Tbsp sea salt
- 1/4 tsp white pepper, freshly ground
- 6 gratings fresh nutmeg
- For the filling:
- 3 large sweet onions, preferably Vidalia
- 1/4 cup olive oil
- 1 bay leaf
- 8 ounces wild mushrooms, cleaned (chanterelles..)
- 1 clove garlic, finally chopped
- 1 lb double-smoked bacon cut into 3/8 inch lardons
- 3/4 tsp sea salt
- 1/4 tsp black pepper, freshly ground
- 2 tsp fresh thyme, minced
- 3/4 cup Comté cheese, grated
CAKE - Cranberry Almond Bars
By Aemelia
Melt the 3/4 c butter and set aside (or in the fridge) to cool
- 3/4 cup unsalted butter, plus more for pan
- 1 & 1/2 c. sugar
- 2 eggs
- 1 tsp pure almond extract
- 1 & 1/2 c. unbleached, all-purpose flour
- 1/8 tsp coarse salt
- 2 c. fresh cranberries
- 1/3 c. slivered almonds