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Recipes
CHICKEN - Sweet Thai Chili Chicken Wing
By Aemelia
1. In a bowl whisk together peanut oil, rice vinegar, 2 teaspoons soy sauce, garlic, ginger and chili oil (if us...
- 3 tablespoons peanut oil
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce, divided
- 2 cloves garlic, minced
- 1/2 teaspoon minced fresh ginger
- 1 teaspoon chili oil (optional)
- 1 1/4 pound chicken wings tips trimmed and cut at the joint
- 1/4 cup sweet Thai chili sauce
- 1 teaspoon to 1 tablespoon sriracha
CAKE - Orange Cake
By Aemelia
Preheat the oven to 180°C/350°; butter a 20x10cm (8x4in) loaf pan* and line with baking paper; butter the paper a...
- Orange icing:
- 1/2 cup + 1 tablespoon (127g) unsalted butter, softened
- 3/4 cup + 1 tablespoon (162g) caster sugar
- 2 eggs
- 1 1/2 cups + 2 1/2 tablespoons (225g) all purpose flour, sifted
- 1 1/4 teaspoons baking powder, sifted
- 1 tablespoon milk
- finely grated zest of 1 large orange
- 4 tablespoons orange juice
- 1 1/4 cups (175g) icing sugar, sifted
- 2 tablespoons orange juice
- zest of 1 orange, to decorate
Parmesan Fried Chicken Drumettes
By Aemelia
Mix the chicken drumettes with the marinade mixture, let the chicken marinate for 1-4 hours
- Marinade:
- 1 kg Chicken wings, without tips (Drumettes)
- 15 g Grated parmesan cheese
- 1 tsp Grounded dried paprika
- 1/2 tsp Grounded dried mustard
- 1/4 tsp Dried oregano
- 2 tsp Salt
- Pepper
- 1/2 cup Milk
- Flour mixture:
- 135 g All purpose flour
- 15 g Grated parmesan cheese
- 1 tsp Grounded dried paprika
- 1/2 tsp Grounded dried mustard
- 1/4 tsp Dried oregano
- Salt and pepper
- Oil for frying
BREAD - Challah Bread
By Aemelia
Dissolve yeast in hot water and let sit for 5 minutes
- 3/4 cup (6 fluid ounces) honey
- 1/2 tablespoon salt
- 5-6 cups bread flour*
- 1 tablespoon active dry yeast
- 1 cup (8 fluid ounces) warm water
- 4 eggs
- 1/2 cup unsalted butter, melted
- 1 egg, for egg wash
SNACKS - Little Italian Doughnuts (Zeppole)
By Aemelia
Make the fillings: NOTE: The ricotta filling needs to be started one day ahead of when you want to serve the dough...
- Zeppole Ingredients:
- 2 cups water
- 1/2 cup (1 stick) unsalted buter
- 4 Tbsp sugar, divided
- 2 tsp salt
- 2 cups bread flour
- 1/4 tsp baking powder
- 7 large egs
- 1 qt peanut (or rice bran) oil
- ricotta or chocolate filling (below)
- powdered sugar, to garnish
- Lemon-Zested Sweetened Ricotta Filling:
- 2 3/4 cups fresh ricotta cheese
- 3/4 cup confectioners’ sugar
- 3/4 tsp vanilla extract
- 3/4 tsp finely-grated lemon zest
- 1/4 tsp fresh lemon juice
- Killer Chocolate Filling:
- 3 ounces good-quality semisweet chocolate
- 2 ounce piece bittersweet Scharffen Berger chocolate
- 3/4 cup 2% milk, divided into 1/2 cup portion and 1/4 cup portion
- 3/4 cup heavy cream
- 1 1/2 Tbsp cornstarch
- 1 large whole egg
- 1/4 cup cane sugar
- 2 Tbsp unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt (or more to taste)
TART - Flan Parisien
By Aemelia
For the pate brisee: Sift the flour in a large bowl
- For the pate brisee:
- 2 1/4 cups flour
- 3/4 cup butter, softened
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 egg yolk
- 3 tablespoons milk
- For the flan patissier:
- 3 cup milk
- 1/2 cup water
- 4 eggs
- 1 3/4 cup powdered sugar
- 1/2 cup + 2 tablespoons cornstarch
- 1 teaspoon vanilla extract or 1/2 vanilla bean (seeds only)
- apricot jam for glazing (optional)
CAKE - Chocolate and Hazelnut Panettone
By Aemelia
1. Grease and line a fluted savarin or kugelhopf tin (or a 18cm round x 9cm deep tin)
- 125 g butter, softened, plus extra for greasing
- 350 g strong white bread flour, plus extra for dusting
- 1/2 tsp salt
- 7 g sachet fast-action dried yeast
- 50 g golden caster sugar
- 50 g raisins
- 50 g roasted hazelnuts, roughly chopped
- Finely grated zest of 1 orange
- 3 large eggs, lightly beaten
- 4 tbsp warm milk, plus extra, if needed
- 50 g plain chocolate, roughly chopped
- Icing sugar, to dust
COOKIES - Amaretti Cookies
By Aemelia
Preheat the oven to 170ºC (340ºF) and line a baking tray
- 2 1/3 c (200 g) almond meal/ground almonds
- 1/2 c sugar
- 1/3 c flour
- 2 egg whites
- 1/2 tsp vanilla extract
COOKIES - Tuiles
By Aemelia
To make the tuiles, first start by preparing the form you will use to shape your tuile
- For the tuiles:
- 5 Tbsp soft butter
- 3/4 cup flour
- 3 egg whites
- 2 oz unsalted green pistachios
- 1 cup confectioner sugar
CAKE - Huckleberry Buckle
By Aemelia
Preheat oven to 375 degrees F
- For the cake:
- 3/4 cup (150 grams) sugar
- 1/4 cup (56 grams) unsalted butter, at room temperature
- 1 large egg
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1 cup (237 ml) whole milk
- 2 cups (340 grams) huckleberries or blueberries
- For the topping:
- 1/2 cup (106 grams) brown sugar
- 1/2 cup (60 grams) all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup (56 grams) unsalted butter, melted