Aemelia's profile page
Recipes
CAKE - Greentea Roll Cake
By Aemelia
Preheat the oven to 180°C
- Green tea syrup:
- 2 Eggs
- 50 g Sugar
- 30 g Cake flour
- 2 tsp Green tea powder (matcha: 抹茶)
- A pinch of salt
- 20 ml Whipping cream (warm)
- 20 ml Simple syrup
- 2 tsp Green Tea Liqueur (optional)
- Green tea buttercream:
- 40 g Egg Whites
- 50 g Sugar
- 1 tbsp Water
- 115 g Unsalted butter
- 1/2 tsp Green tea powder (抹茶)
- 1 tsp Hot water
- 1 tsp Green Tea Liqueur (optional)
CAKE - White and Dark Chocolate Jaffa Swirl Cake
By Aemelia
Preheat your oven to 180C
- Ingredients:
- (Adapted from Belinda Jeffery's Mix & Bake Cookbook)
- 55 g good-quality white chocolate, finely chopped
- 55 g good-quality dark chocolate, finely chopped
- 290 g unsalted butter, chopped, at room temperature
- 2 1/2 cups (375 g) plain flour
- 1 tsp baking powder
- 3/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 4 eggs
- 2 cups (440 g) castor sugar
- 1 cup (250 ml) buttermilk
- 1 1/2 tsp vanilla extract
- 3 tsp finely grated orange zest
- 1/3 - 1/2 quantity Ganache (Recipe follows)
CHEESECAKE - Vanilla and Macadamia Crumble Mini Cheesecakes
By Aemelia
Preheat the oven to 140°C/285°F
- Base:
- 370 g ricotta
- 300 g cream cheese
- 1 1/3 cups (267g) caster sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 125 g digestive/shortbread cookies
- 1/2 cup (50g) almond meal (ground almonds)
- 45 g unsalted butter, melted
- Crumble topping:
- 100 g digestive/shortbread cookies
- 1/2 cup (70g) unsalted macadamias
- 2 teaspoons vanilla extract
- 2 tablespoons brown sugar, packed
- 50 g unsalted butter, melted
PASTA - Creamy Chicken Spaghetti Casserole
By Aemelia
Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes
- 1 whole Cut Up Fryer Chicken
- 1 stick 1/2 Cup Butter
- 16 ounces, weight White Mushrooms, Sliced
- 1/4 cups Dry White Wine
- Kosher Salt And Pepper
- 1/4 cups Flour
- 2 cups Chicken Broth (reserved From Chicken Or Canned)
- 1-1/2 cup Whole Milk
- 1/4 cups (additional) Dry White Wine
- 1 cup Freshly Grated Parmesan Cheese
- 1 cup Whole Black Olives, Chopped
- 1 teaspoon Kosher Salt, Or To Taste
- Freshly Ground Black Pepper
- Extra Cheese, For Sprinkling
- 1 pound Thin Spaghetti
SNACKS - Sweet Potato Angku Kuih
By Aemelia
Skin: 1. Steam sweet potatoes till soft, takes about 20 minutes
- Skin:
- 300 g sweet potatoes - cut into chunks
- 180 g glutinous rice flour
- 2 tbsp rice flour
- 2 tbsp sugar
- 3 tbsp vegetable oil
- some water (to bind the dough together but if your sweet potatoes are soft you might not need it)
- Mung Bean filling:
- 250 g mung beans/green beans – wash and soak overnight in cold water
- 130 g sugar
- 3 tbsp vegetable oil
- Some banana leaves – cut into round shape
- A bit of oil for brushing
COOKIES - Great Chocolate Chip Cookies
By Aemelia
1. Adjust the oven rack to the top 1/3 of the oven and preheat to 300F (150C)
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (120 grams) firmly packed light brown sugar
- 8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 1/4 cups (175 grams) all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups (200 grams) semisweet chocolate chips
- 1 cup(130 grams) walnuts or pecans, toasted and chopped
CHICKEN - Caramelize Chicken
By Aemelia
Start the recipe the night before
- 8 legs free-range chicken (thigh + drumstick, about 3kg or 6 1/2 pounds total), cut in two at the joint
- 130 g (3/4 cup) green olives
- 300 g (10 oz) pitted prunes, roughly chopped (I use kitchen shears)
- 3 cloves garlic, crushed (I used a rounded teaspoon organic garlic paste)
- 4 bay leaves
- 1/3 cup extra virgin olive oil
- 1/3 cup sherry vinegar (vinaigre de xérès in French)
- 3 rounded tablespoons dried oregano (I used organic oregano from Crete)
- Fine sea salt
- Freshly ground pepper
- 2 tablespoons brown sugar
- 1/2 cup dry white wine
- The leaves from 1 small bunch fresh cilantro (flat-leaf parsley can be substituted)
- 1/3 cup sliced almonds, toasted
TART - Cowboy Quiche
By Aemelia
Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer)...
- 1 whole Unbaked Pie Crust (enough For A Deep Dish Pan)
- 2 whole Yellow Onions, Sliced
- 2 Tablespoons Butter
- 8 slices Bacon
- 8 whole Large Eggs
- 1-1/2 cup Heavy Cream Or Half-and-Half
- Salt And Pepper, to taste
- 2 cups Grated Sharp Cheddar Cheese
CHICKEN - Chicken Baked with white wine,garlic and herbs
By Aemelia
Instructions Pre-heat the oven to 200°c
- 8 chicken thighs (skin on and bone in)
- olive oil/butter for frying
- 3 garlic cloves, peeled and finely chopped
- 250 ml white wine
- large handful mixed fresh herbs, chopped (I used sage, parsley, thyme and rosemary)
- splash of cream (approximately 50-100ml)
- salt & pepper to taste
COOKIES - Chocolate Chip Coconut Cookies
By Aemelia
Preheat the oven to 180°C/350°F; line two large baking sheets with baking paper
- 1/2 cup (113g/1 stick) of unsalted butter, room temperature
- 1/4 cup (50g) granulated sugar
- 3/4 cup (131g) light brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (210g) all purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups (150g) shredded sweetened coconut
- 225 g (1/2 lb) dark chocolate chips/chunks