Aemelia's profile page
Recipes
BREAD - Potato Dinner Rolls
By Aemelia
In a small saucepan, combine the butter, potato water, and milk over medium low heat
- 1/2 cup (113 grams) unsalted butter
- 1/2 cup (118 ml) reserved potato water or water
- 1 cup (237 ml) whole milk
- 1 cup (213 grams) mashed potatoes
- 1/2 cup (100 grams) sugar
- 1 teaspoon salt
- 2 large eggs
- 4 1/2 teaspoon (2 packages, 14 grams) active-dry yeast
- 5 - 6 1/2 cups (600-780 grams) bread flour
- Butter, for brushing
CHEESECAKE - Mini Baked Cheesecakes
By Aemelia
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced)
- Base:
- 150 g Nice biscuits (we use Arnott's brand)
- 70 g butter, melted (the amount you need may vary, depending on the type of biscuits you use)
- Filling:
- 250 g cream cheese, softened
- 75 g (1/3 cup) caster sugar
- 1 large egg (we use eggs with a minimum weight of 59g)
- 20 ml (1 tablespoon) lemon juice
- 100 ml (5 tablespoons) thickened cream (about 35 percent fat)
PASTE - Pesto
By Aemelia
Combine basil, garlic, pine nuts, chili, and lemon zest in a food processor
- 2 Bags (About 210g) of Fresh Basil, rinsed and dry
- 2 Cloves Garlic, chopped
- 1/4 Cup Toasted Pine Nuts
- 2 Serrano Chilies, seeded and chopped
- Zest of 1 Lemon
- 3/4 Cup Extra-Virgin Olive Oil
- Juice of 1/2 a Lemon
- Sea Salt
- Freshly Ground Black Pepper
- 3 to 4 Tbsp Grated Parmesan
PORK - Pig Stomach with Pineapple and Chillies
By Aemelia
1. Pound/Mill shallots and garlic
- 1 pig stomach (boiled weight, about 500gm), sliced
- 500 gm sweet firm pineapple flesh, cut into smallish pieces
- 7 + 3 dried chillies, seeds removed and soaked in tap water for 10 mins.
- 1 cm ginger
- 5 shallots
- 1/2 bulb garlic
- 2 cm belachan (shrimp paste)
- 3 Tbsp ketchup
- 2 Tbsp chilli sauce
- 25 gm tamarind pulp + rubbed with 1/4 cup water
- 2 tsp sugar
- 1/2 tsp salt
- 3 Tbsp oil
- Coriander for garnish
CAKE - Rich Revani Cake
By Aemelia
Preheat your oven to 180 deg C
- 500 grams caster sugar
- 600 ml water
- 1 whole cinnamon stick
- 5 whole cloves
- zest of 1 whole orange
- 225 grams unsalted butter
- 6 eggs
- 120 grams plain flour
- 175 grams fine semolina flour
- 1 tbsp baking powder
- 120 grams blanched, chopped almonds
- 1 tsp vanilla extract
- 2 tbsp brandy
COOKIES - Italian Pistachio Cookies
By Aemelia
Lightly toast the pistachios for around 10 minutes in a preheated oven at 160c
- 90 grams PLUS 100 grams Pistachios (raw, shelled)
- 100 grams almond meal
- 120 grams caster sugar
- 50 grams eggwhites (from around 1 to 2 eggs)
- Green food colouring (optional)
BREAKFAST - Broccoli and Cheese Mini Egg Omelets
By Aemelia
Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes
- 4 cups broccoli florets
- 4 whole large eggs
- 1 cup egg whites
- 1/4 cup reduced fat shredded cheddar (Sargento)
- 1/4 cup good grated cheese like pecorino romano
- 1 tsp olive oil
- salt and fresh pepper
- cooking spray