Aemelia's profile page
Recipes
DIP - Canadian Chimichurri Glazed
By Aemelia
Pulse all the ingredients except the oil
- 1 cup fresh Italian parsley (packed, tough stems removed)
- 1/2 cup fresh oregano leaves (packed, tough stems removed)
- 2 garlic cloves
- 1 tsp red pepper flakes
- 1/3 cup Valentine Farm Verjus
- 1 tsp BC Bigleaf Maple Syrup
- 1/2 cup extra virgin olive oil
- sea salt to taste
BREAD - Cheesy Ham & Biscuit Pull Aparts
By Aemelia
Preheat oven to 350 degrees
- 1 can Pillsbury Grands Flaky Layers Biscuits
- 1 egg
- 2 tablespoons milk
- 3/4 cup diced ham
- 1/2 cup shredded cheddar
- 1/2 cup Monterey Jack cheese
- 1/2 teaspoon granulated garlic
CAKE - Laungching Cow Cheese Spread Cake 中乳酪蛋糕
By Aemelia
1. Laughing Cow cheese放入碗中,用湯匙攪勻
- Laughing cow 170g(一盒)
- 鮮奶 65g
- 無塩奶油 40g
- 玉米粉 15g
- 低筋麵粉 20g
- 蛋 4個
- 糖 80g
COOKIES - Chock-full of Chocolate Chip Cookies
By Aemelia
Position a rack in the middle of the oven and preheat to 180°C/350°F
- 1 1/4 cups (175g) all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g/1 stick) unsalted butter, room temperature
- 1/2 cup (88g) packed light brown sugar
- 6 tablespoons (72g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 cups (24 oz/672g) semisweet chocolate chips – I used chips with 70% cocoa solids
PASTA - Broccoli Pasta
By Aemelia
1. Heat the olive oil in a heavy bottomed frying pan, add the breadcrumbs and season with salt and pepper
- 3 slices bread, finely cubed
- 2 tbsp olive oil
- 80 g parmesan cheese, finely grated
- 2 heads broccoli, chopped into small florets
- 400 g dried pasta (spirali, penne etc)
- 2 tbsp olive oil
- 4 cloves garlic, finely sliced
- 4 anchovies
- 1/2 - 1 tsp chilli flakes
- 1 lemon, zested
- S&P
CAKE - White Chocolate and Macadamia Cupcakes
By Aemelia
Preheat the oven to 180°C
- Topping:
- 65 g Butter
- 65 g Granulated sugar
- A pinch of salt
- 1 Egg
- 1 tsp Vanilla extract
- 65 g Cake flour
- 1 tsp Baking powder
- 1 tbsp Milk
- 2 tbsp Whipping cream
- 40 g White chocolate, chopped
- 30 g Macadamia nut, roasted and chopped
- 150 g Whipping cream
- 15 g Icing sugar
- White chocolate, shaved
APPERTISER- Sous-Vide Egg with Red Wine Sauce & Wild Mushroom Panzanella
By Aemelia
For the sous-vide eggs: Preheat water bath to 147′F (64′C)
- For the sous-vide eggs:
- 8 organic eggs
- For the red wine sauce:
- 1/2 carrot, chopped
- 1/2 onion, chopped
- 1 celery stalk, chopped
- 1 clove garlic, smashed
- 1 sprig thyme
- 1 bay leaf
- 1/4 teaspoon black peppercorn
- 2 cups Burgundy red wine
- 1 cup veal or chicken stock
- 2 tablespoons butter, softened
- 1 tablespoon flour
- salt and pepper to taste
- For the wild mushroom panzanella:
- 8 ounces chicken livers (optional)
- 1/2 lb assorted wild mushrooms, cleaned
- a drop of cognac (optional)
- 1 crusty country bread
- olive oil
- good vinegar
- butter
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- baby spinach leaves
- salt and pepper to taste
- chopped parsley
CAKE - Sponge Cake
By Aemelia
You really can go crazy here, we like cream and some fresh berries, but you could use jam too, your favorite prese...
- 4 eggs
- 3/4 c (150g) caster sugar
- 3/4 c (150g) plain flour
- You can add 1/2 tsp baking powder if you want it s bit higher, but we don’t usually
KUIH - 娘惹九层糕
By Aemelia
Mix together ingredients B and cook till sugar dissolved
- A:
- 150 g rice flour, 30g hoen kwe / mung bean flour (original colour), 400ml coconut milk, 160ml water
- B:
- 130 g fine sugar, 150ml water, pinch of salt, 2 pcs pandan leaves
BREAD - Bagels
By Aemelia
1. Mix the ingredients for the starter; I find using cold water works best
- Starter:
- 1 teaspoon instant dry yeast
- 4 cups bread flour
- 2 1/2 cups water
- Dough:
- 1/2 teaspoon instant dry yeast
- 3 3/4 cups bread flour
- 2 3/4 teaspoons salt
- 1 tablespoon malt syrup
- Toppings:
- Poppy seeds, sesame seeds, pumpkin seeds, polenta
- Other bits:
- Cornmeal for the baking tray
- 1 tablespoon of baking soda for the water