Aemelia's profile page
Recipes
CAKE - Coconut Cake
By Aemelia
Cake: Preheat oven to 350 degrees F
- Basic 1-2-3-4 Cake with coconut milk:
- 2 sticks butter, at room temperature
- 2 cups sugar
- 4 eggs
- 3 cups sifted self-rising flour
- 1 cup coconut milk
- 1 teaspoon pure vanilla extract
- Filling:
- 3/4 cup sugar
- 1 cup sour cream
- 4 tablespoons milk
- 1/2 cup flaked, sweetened coconut
- -Minute Frosting:
- 1 1/2 cups sugar
- 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
- 1/8 teaspoon salt
- 1/3 cup water
- 2 egg whites
- 1 1/2 teaspoons pure vanilla extract
- 2 to 3 cups coconut, flaked and sweetened
CAKE - Frangipane Ripple Chocolate Pound Cake
By Aemelia
Make the frangipane: in a food processor, combine the almond meal, almond paste and sugar and process until well m...
- Frangipane filling:
- 1/3 cup (33g) almond meal
- 1/2 cup almond paste – I used homemade, recipe follows
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/4 cup (56g) unsalted butter, softened
- Cake:
- 260 g cake flour*
- 3/4 cup (68g) unsweetened Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 280 g (10oz) unsalted butter, room temperature
- 2 cups (400g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) whole milk, room temperature
- Homemade almond paste:
- 1 cup (100g) ground almonds
- 1/3 cup (46g) confectioners' sugar
- 2 tablespoons (28g) unsalted butter, softened
- 1 large egg white, lightly whisked
- 1/2 teaspoon almond or vanilla extract (optional)
PASTRY - Meyer Lemon And Sour Cream Donuts
By Aemelia
In a medium bowl, whisk together the flours, baking powder and salt
- 1 cup (125gr) all-purpose flour
- 1 cup (140gr) cake flour
- 2 teaspoon baking powder
- pinch of salt
- 1/2 cup (100gr) sugar
- 4 oz (120gr) sour cream
- 2 large eggs
- zest and juice from one lemon
- 1 tablespoon (15gr) olive oil
- canola oil for frying (about 1 cup or 250ml)
- Powdered sugar
SQUID - Squid with Porcini Mushroom Stuffing
By Aemelia
These two star ingredients are subtly enhanced by garlic, parsley & dry white wine
- porcini Mushroom
- Squid
- garlic
- parsley
- dry white wine
SOUP - Dried And Fresh Bok Choy Soup
By Aemelia
1. Soak dried bok choy until it softens and cut into 2 inch lengths
- 50 gm dried Bok Choy
- 400 gm fresh Bok Choy
- 1 large carrot
- 1/4 of a foot long dried octopus
- 250 gm pork loin or 300gm pork ribs
- 2.5 L water
- Salt and pepper to taste
CAKE - Green Tea Financier
By Aemelia
Put the butter into a small saucepan, heat over low heat until melted and milk segment turn golden brown and smell ...
- 56 g ................................. Icing sugar
- 40 g .................................. Almond powder
- 40 g .................................. Salted butter
- 60 g .................................. Egg white (room temperature)
- 5 g .................................... Green tea powder
- 15 g .................................. Cake flour
BREAD - Italian Cheese Bread
By Aemelia
Oh My Goodness
- 1 Italian loaf, about 12 inches long
- 1 stick butter, melted
- 1/8 cup olive oil
- 3 tsp minced onion
- 2-3 cloves garlic, grated
- 1 tbsp Dijon mustard
- 1 tbsp poppy seeds
- 3 tsp chopped parsley (add more if you wish)
- 12 oz grated cheese (use a mix of white cheddar and Monterrey jack.)(Or your choice
VEGGIE - Easiest Garlic Mashed Potatoes
By Aemelia
Place the potatoes, milk, broth, and garlic in a slow cooker, with the garlic sitting on top
- 5 pounds Russet potatoes, chopped into 1 or 2 inch pieces
- 2 cups milk
- 2 cups chicken or vegetable broth
- 3-5 large cloves fresh garlic (depends on how much you can handle! I did 3 for this batch)
- 1/2 cup sour cream
- 1/2 cup butter
- 2 teaspoons salt
CHICKEN - Steamed Chicken with Red Dates
By Aemelia
1. Chop chicken into small pieces
- 750 gm chicken (3/4 of a kampung chicken/free range chicken)
- 40 gm red dates (weighed with seeds)
- 3/4 tsp salt
- 2 Tbsp water
- 1 tsp cornstarch
- 1 Tbsp sesame oil
- 2 Tbsp DOM
APPERTIZER - Smashed New Potatoes with Grilled Asparagus
By Aemelia
1. Wash potatoes and cut into evenly-sized chunks
- 4 rashes bacon, cut into 1cm strips
- 600 g new potatoes
- 1 tbsp extra virgin olive oil
- 6 spears asparagus, woody bases of the steams removed
- 1 tbsp white vinegar
- 2 free range eggs
- Salt and pepper to taste