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Recipes
RICE - Pumpkin Risotto with Seared Scallops
By Aemelia
1. For the risotto: Stir together the first six ingredients for the risotto into a small pot and bring to a simmer
- pumpkin risotto:
- 1 1/4 cups pumpkin puree
- 2 tablespoons heavy cream
- 2 tablespoons light brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch ground clove
- 1/4 cup hot vegetable broth
- 6 tablespoons (3/4 stick) unsalted butter, divided
- 4 to 5 cups low sodium chicken broth
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 2 cups Arborio rice
- 2 tablespoons mascarpone cheese, softened
- 1/4 cup parmesan cheese, grated
- 1 tablespoon fresh thyme, minced
- salt and pepper to taste
- seared scallops:
- 2 tablespoons extra virgin olive oil (plus more, if needed)
- 18 large scallops, cleaned
- salt and pepper to taste
- confetti candied pancetta:
- 1/2 teaspoon extra virgin olive oil
- 4 ounces pancetta, micro diced (really small)
- 2 tablespoons light brown sugar
BREAKFAST - Cheese Roll
By Aemelia
These can easily be frozen once rolled and then baked at a later date
- 1 tbsp butter
- 2 large brown onions, sliced
- 1 tbsp brown sugar
- 12 slices grainy bread
- Melted butter or olive oil to brush bread with
- 2 cups grated cheese - a good strong, cheddar works well
- pinch cayenne pepper
- Freshly ground black pepper
CAKE - Lemon Buttermilk Pound Cake
By Aemelia
Preheat oven to 350F. Grease and flour a 10-inch tube pan
- CAKE:
- 3 cups all purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups sugar
- 1/2 cup butter, room temperature
- 2 tbsp lemon zest
- 3 large eggs
- 2 tsp vanilla extract
- 1 1/4 cups buttermilk
- 1/2 cup vegetable oil
- Lemon Glaze:
- 2 tbsp butter, melted and cooled
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 1/2 cups confectioners’ sugar
COOKIES - Hostess Cupcakes Cookies
By Aemelia
1. Whisk the flour, cocoa powder, and baking powder together
- For the glaze:
- 2 1/2 cups all-purpose, unbleached flour
- 1/2 cup Dutch-processed cocoa powder
- 2 tsp baking powder
- 1 cup (2 sticks) salted butter, cut into chunks
- 1 cup granulated sugar
- 1 egg
- 1 tsp pure vanilla extract
- 2 oz bittersweet chocolate, melted and cooled
- 1 cup Dutch-processed cocoa powder
- 3 1/2 cups powdered sugar
- 4 Tbsp light corn syrup
- 6 Tbsp milk
CHEESECAKE - Baked White Chocolate Cheesecake
By Aemelia
Preheat oven to 160 degrees Celsius (not fan-forced)
- Base:
- 250 g Nice biscuits (we use Arnott's brand)
- 120 g butter, melted (the amount you need may vary, depending on the type of biscuits you use)
- Filling:
- 375 g cream cheese, softened
- 82 g (1/3 cup plus 1 teaspoon) caster sugar
- 3 large eggs (we use eggs with a minimum weight of 59g)
- 185 g white chocolate, melted
- 225 g (3/4 cup plus 2 tablespoons) sour cream
- 1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
PASTRY - Cinnamon Crisps
By Aemelia
Preheat the oven to 350 degrees
- 1 stick Butter, Melted
- 3 whole Flour Tortillas (small Size)
- 1 cup Sugar
- 1 Tablespoon Ground Cinnamon
CAKE - Chocolate Raspberry Ganache Cake
By Aemelia
Cake: Preheat the oven to 350 degrees
- Cake:
- 2 cups all-purpose flour
- 2 1/2 cups sugar
- 3/4 cup unsweetened Dutch cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup canola oil
- 1 cup sour cream
- 1 1/2 cups water
- 2 tablespoons distilled white vinegar
- 1 teaspoon vanilla extract
- 2 eggs
- Raspberry Ganache (recipe follows)
- 2/3 cup raspberry jam
- Raspberry Ganache:
- Makes just enough to fill and frost a three layer 8″ cake
- 15 oz bittersweet chocolate, chopped *
- 1 2/3 cups frozen raspberries
- 8 oz (2 sticks) butter, room temperature
BREAD - Garlic Cheese Bread
By Aemelia
Preheat oven to 400˚F/205˚C
- 1 (14 inches) Baguette
- 1 (200 g) Fresh Mozzarella, halved and thinly sliced
- 3 Tbsp Garlic Butter, softened at room temperature
- 1 Tbsp Chopped Basil Leaves
- Sea Salt
- Freshly Ground Black Pepper
TART - Salted Nutella Tarts
By Aemelia
1. Preheat oven to 375°F
- Ingredients:
- almond nut butter crust:
- 1 cup all purpose flour
- 1/2 cup ground almonds
- 1/4 teaspoon salt
- 8 tablespoons (1 stick plus) unsalted butter, cut into cubes
- 1 large egg yolk
- 1 1/2 tablespoons ice water
- Filling:
- 1 1/2 cups Nutella
- 1 tablespoon sea salt, divided
- whipped cream:
- 1 cup heavy cream
- 3 tablespoons granulated sugar
- 2 teaspoons vanilla extract
CHICKEN - Chicken Wings With Spicy Basque Ketchup
By Aemelia
Piperade: 1. In a large pan, heat the olive oil until very hot
- Piperade: Adapted from Gerald Hirigoyen
- 50 ml olive oil
- 2 onions, thinly sliced
- 2 red bell peppers (capsicums), cored, seeded and cut into strips, lengthwise
- 6 garlic cloves, crushed or thinly sliced
- 4 ripe tomatoes, cored, roughly chopped
- salt
- Pinch of Spanish smoked paprika
- Chicken Wings with Spicy Basque Ketchup: Adapted from Gerard Hirigoyen’s Pinxtos Cookbook
- 15 chicken wings, cut in half through the joint
- Piperade recipe (above)
- 50 grams (4 tablespoons) brown sugar
- 125 ml (1/2 cup) sherry vinegar
- 4 teaspoons Spanish Smoked Paprika
- Chopped Parsley