Aemelia's profile page
Recipes
DUCK - Chinese Cantonese-Style Roast Duck
By Aemelia
Boil a big pot of water, enough to submerge the whole duck
- Sauce:
- 1 whole duck, about 2kg
- 2 tsp five spice powder
- 1 tsp salt
- 4 cloves garlic
- 4 slices ginger
- 2 fresh red chillies
- 2 tbsp sweet bean sauce
- 2 tsp sugar
- 1/4 cup coriander leaves, finely chopped
- 1 tbsp honey
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp shaoxing wine
- 1 tsp cornflour
VEGGIE - Broccoli Cheddar Bites
By Aemelia
1 Place 1 inch of water in a pot with a steamer basket
- 1 large bunch of broccoli florets
- 2 eggs, lightly beaten
- 1/2 cup, packed, torn fresh bread (no crust)
- 1/4 cup grated onion
- 1/4 cup mayonnaise
- 1 cup (4 ounces, 114 g), packed, grated sharp cheddar cheese
- 1 1/2 teaspoons lemon zest
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
DESSERT - Mini Fluffy Pancakes with Pastry Cream
By Aemelia
1. Combine cream, milk, egg, soft brown sugar and salt
- 100 gm whipping cream
- 30 gm milk
- 1 egg
- 25 gm soft brown sugar
- Small pinch of salt
- 90 gm all purpose flour sifted with 5gm of baking powder
- 2 egg whites
- 1 Tbsp sugar
ICE CREAM - Mojito Pops
By Aemelia
Pour the lime juice, club soda, and 1 cup water into a pitcher and let sit for 5 minutes
- 1 1/2 cups fresh lime juice (Note: I used 8 limes)
- 2 1/2 cups Club Soda
- 1/3 cup fresh mint leaves
- 1 lemon, peeled and cut into wedges
- 3 limes, peeled and cut into wedges
- 1 1/2 cups sugar
- 4 tablespoons light rum
CHICKEN - Fennel Thyme Honey Roasted Chicken
By Aemelia
1. Grind fennel, salt, cumin and black pepper in mill
- 800 gm chicken parts (3 medium sized whole legs, separated into drumsticks and thighs)
- 1 heaped tsp fennel seeds
- 1/2 tsp salt
- 1/3 tsp cumin
- 1/3 tsp black pepper
- 1 tsp lemon zest
- few sprigs of thyme, use leaves, stalks removed
- 2 tsp lemon juice
- 2 Tbsp honey
CAKE - Cupcakes Pop
By Aemelia
Bake a cake from a mix or from scratch and cool completely
- 13 X9 baked cake (from a box cake mix or from scratch … any flavor)
- 1 can cream cheese frosting (or about 2 cups equivalent from scratch)
- 1 flower shaped cookie cutter (1.25″ wide X .75″ tall)
- 1 package chocolate bark
- 1 package pink candy melts or white chocolate bark
- bowls for dipping
- wax paper
- aluminum foil
- lollipop sticks
CAKE - Lemon Cake
By Aemelia
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, un...
- For the cake and lemon syrup:
- (From Barefoot Contessa Parties, courtesy of the Food Network)
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 1/2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 1/3 cup grated lemon zest (6 to 8 large lemons)
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed lemon juice, divided
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- For the glaze:
- 2 cups confectioners' sugar, sifted
- 3 1/2 tablespoons freshly squeezed lemon juice
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
DESSERT - Chestnut Mille Crêpes
By Aemelia
For the crêpes: Combine all the ingredients by hand or in the bowl of a blender
- For the crêpes:
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 cup lukewarm water or light beer
- 4 large eggs
- 4 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- 1 pinch salt
- 1 tablespoon Cointreau or Grand-Marnier
- For the chestnut cream:
- 16 ounces chestnuts (use bottled chestnuts)
- 2 cups whole milk
- 3/4 cup sugar
- 1 vanilla bean, split and scraped
- 4 tablespoons sweetened chestnut puree (optional)
- 1/2 heavy cream, whipped (optional)
- For the orange caramel:
- 1/2 cup sugar
- 1 cup orange juice, strained
CAKE - Chocolate and Hazelnut Meringue Cake
By Aemelia
Notes: - Now is not the time to use the cheap-o chocolate
- For the cake:
- 10 tablespoons unsalted butter, plus more for pan
- 3/4 cup firmly packed light-brown sugar
- 6 large whole eggs, separated
- 12 ounces bittersweet chocolate, melted and cooled
- 1 1/2 tablespoons espresso (or vanilla)
- 1 1/2 tablespoons rum (optional)(not with us!)
- 1/4 teaspoon salt
- For the meringue:
- 4 ounces bittersweet chocolate, roughly chopped (1 cup)
- 1 cup hazelnuts (about 4 ounces), toasted and skinned (see notes)and roughly chopped
- 1 tablespoon cornstarch
- 4 large egg whites
- 3/4 cup sugar
COOKIES - Tebaloi
By Aemelia
1. Mix sugar with egg and lightly whisk
- 200 gm grated coconut
- 200 gm sago flour
- 100 gm sugar
- 50 gm egg
- 1/8 tsp turmeric powder (for colouring)
- Banana leaf for baking