Aemelia's profile page
Recipes
DESSERT - Black And White Jelly
By Aemelia
In a medium saucepan, combine soybean milk, Pandan leaves, sugar, and agar-agar powder and bring it to the boil
- 3 Cups (750 ml) Organic Unsweetened Soybean Milk
- 2 Pandan (Screwpine) Leaves, washed and knotted
- 4 to 5 Tbsp Sugar
- 2 tsp Agar-Agar Powder
- 1/2 Can Grass Jelly, diced (I used Wonderfarm brand)
Toasted Oat, Cherry & Hazelnut Cookies
By Aemelia
Toasted Oat, Cherry & Hazelnut Cookies are perfect for the holidays! Lightly sweet and super delicious, you won't
- 5 ounces rolled oats
- 1.7 ounces flaked hazelnuts
- 3.5 ounces all purpose flour
- 1.7 ounces whole wheat flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon table salt
- 4.4 ounces unsalted butter, softened
- 3.5 ounces light brown sugar
- 1.7 ounces granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3.5 ounces sour cream*
- 2.6 ounces dried cherries, halved if too large
POTATO - Eggs baked in Ham and Potato Hash
By Aemelia
1. Dice ham, potatoes, cheese and chop the onion
- 200 gm cooked ham (I used ham chips, and requested for the thicker chips)
- 200 gm cooked russet potatoes (2 medium sized ones)
- 1 can of corn nibbles (the large one, I added this, because it's on the brink of expiry. It wasn't in the recipe itself)
- 3 pieces sliced cheddar cheese (That's the only cheese I have)
- 1 medium sized onion (about 70gm)
- 2 Tbsp Ketchup (I forgot to put, and it'll definately taste better with this)
- 200 ml whipping cream (I put this in last minute because I was worried about the dish being dry)
- 4 eggs
- Salt and freshly ground black pepper
- 50 gm butter
- 1 heaped tsp chopped fresh rosemary (I had a pot of this, had**)
- Some parsley for garnish
SOUP - Potato and Savoy Cabbage Soup
By Aemelia
1. Peel and thinly slice leeks, onions, potatoes and carrots 2
- 150 gm leeks (Try not to use China leeks)
- 200 gm onions (I used yellow ones)
- 600 gm floury potatoes (russet)
- 75 gm carrots
- 500 gm savoy cabbage
- 2 Tbsp olive oil
- 100 gm bacon (bacon chips does it well, no need to splurge on rashers)
- 1/2 French loaf
- Some butter (I used 2 heaped Tbsp initially, adding more as I toast the cubes on the pan)
COOKIES - Chocolate & Hazelnut Cookies
By Aemelia
Preheat oven to 160 degree celsius
- 150 g organic butter (unsalted)
- 1/2 cup white sugar
- 1/2 cup soft brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1 3/4 cups oat flour
- 100 g dark cooking chocolate, chopped
- 1/4 cup roasted hazelnuts, chopped
PORK - Minced Pork Cake
By Aemelia
1. Hand mince the meat. 2
- Marinates:
- 200 g Pork Loin, minced
- 1 Egg
- 1 tbsp Oyster Sauce
- 1 tsp Mirin
- 1 tsp Sugar
- 1 tsp corn starch
- 1/2 tsp Light Soy Sauce
- 1/2 tsp fish sauce
- Pinch of Salt
SPREAD - Flavored Butter
By Aemelia
Put the butter with all the ingredients in a bowl, and mix with a rubber spatula until well combined
- Rosemary And Garlic:
- 1 Small Whole Roasted Garlic
- 2 tsp Finely Chopped Fresh Rosemary
- 1/2 tsp Sea Salt
- 1/4 tsp Freshly Ground Black Pepper
- 1 Stick/1/2 Cup Unsalted Butter, softened at room temperature
- Parsley, Chili, Garlic, And Lemon:
- 4 Tbsp Finely Chopped Fresh Italian Flat-Leaf Parsley
- 1 tsp Chili Flakes
- 4 Cloves Garlic, finely chopped
- Zest of 1 Lemon
- 1/2 tsp Coarsely Ground Black Pepper
- 1 Stick/1/2 Cup Unsalted Butter, softened at room temperature
VEGGIE - Mini Egg Frittatas with Broccoli and Sundried Tomatoes
By Aemelia
1. Preheat the oven to 450 2
- 1 teaspoon oil from sundried tomatoes (or use olive oil)
- 1/2 cup separated broccoli florettes
- 1/2 shallot, thinly sliced
- 2 tablespoons chopped sundried tomatoes
- 3 eggs
- 2 tablespoons milk
- Salt & pepper
- 2 ounces Pepper jack cheese, grated
- 2 teaspoons chopped dill
- PAM oil spray
PASTRY - Pumpkin Doughnuts
By Aemelia
1. Whisk first 9 ingredients (flour through cardamom) in a medium bowl to blend well; set aside
- toppings:
- (adapted from Bon Appétit)
- 3 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- 1 cup sugar
- 3 tablespoons unsalted butter, at room temperature
- 1 large egg
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 tablespoon molasses
- 1 cup canned pure pumpkin
- Canola or Peanut Oil (for deep-frying)
- 1 cup sugar
- 3 teaspoons cinnamon
- powdered sugar
CAKE - Butter Cake
By Aemelia
Preheat oven to 150 degrees Celsius (140 degrees Celsius fan-forced)
- 225 g (1 1/2 cups) self-raising flour
- 75 g (1/2 cup) plain flour
- 150 g butter, chopped and softened (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
- 226 g (1 cup) caster sugar (superfine sugar)
- 1 1/2 teaspoons (7.5ml) vanilla extract
- 3 large eggs (we use eggs with a minimum weight of 59g)
- 83 g (1/3 cup) sour cream (about 35 percent fat)
- 166 ml (2/3 cup) milk