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Horned Melon -8

By Choperella • 11 years ago •

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Mango and Dragon Fruit Chia Pudding Parfait

choperella

Recipe developer, food content
Work with me: 📩 info@choperella.com

A day early but...Happy Mother's Day, Mum! 🥰 @m

A day early but...Happy Mother's Day, Mum! 🥰 @masalaqueen

Our Masala QUEEN! 👸🏽

There’s something so special about cooking with you, Mum. When you came to visit, the first thing we asked for was your aloo paranthas, nothing else comes close!! So we made them together, just like Sunday lunch at home. It was my first time making them from scratch, and of course, you were right there, guiding me every step of the way.

What I love most is that no matter where I am or what life brings, I know you’ll always be there, cheering me on, sharing your wisdom, and fixing whatever you can… even if it’s just the hole in my parantha! 🫣😅

Living far from you isn’t easy, but moments like these make the distance feel smaller. I will always need you, Mum, your love, your strength, your calm voice when I need grounding.

The lessons you’ve taught me, in life and in the kitchen, will stay with me forever. And I’ll carry them, and you, with me always.

❤️❤️❤️

#mothersday #alooparanthas #parantha

This Mango and Dragonfruit Chia Pudding Parfait is

This Mango and Dragonfruit Chia Pudding Parfait is a vibrant, flavourful, healthy, and delicious breakfast! I think it would be a great one to add to your Mother's Day brunch table as well!

It's the perfect way to start your day on a tropical note! And a good one for meal prep😉

This is my most saved recipe on @pinterest!

350ml milk of choice
1 ½ tbsp maple syrup
½ tsp vanilla
65g chia seeds (6 tbsp)
1/2 pink dragon fruit, blended
1 large Alfonso mango (or whichever you prefer)
Greek yoghurt @chobanisingapore
or vanilla coconut yoghurt @raglanfoodco

Combine milk, maple syrup, and vanilla in a measuring jug and mix. Add 65g chia seeds and stir well with a fork. Leave to set for at least four hours ideally overnight, stirring every couple of hours.
Peel and roughly chop half of the pink dragon fruit, add to a jug, and blend. Save the other half for another day!
Mix the pureed dragonfruit with the chia pudding.
Peel and roughly dice the mango, add to a bowl or jug, and using a hand blender, blitz until smooth
Layer dragon fruit chia seed pudding, mango coulis, and vanilla yoghurt. Top with chopped mango. Enjoy!

#chiapudding #mothersday #breakfast #meal prep #tropical #mangoseason #mangorecipe #chia #healthybreakfast #veganrecipe #vegan

CHEESY WILD GARLIC BISCUITS!! Love them fresh out

CHEESY WILD GARLIC BISCUITS!!

Love them fresh out the oven with loass of salted butter 🤤 *Recipe to save below*

415g flour
2 ½ tsp baking powder
1 ½ tsp salt
1 tsp sugar
¼ tsp baking soda
225g unsalted butter, very chilled
130g grated cheddar
60g grated parmesan
150g wild garlic, finely chopped
250ml buttermilk
2 tbsp cream

In a bowl, sift together the flour, baking powder, salt, sugar, and baking soda. Grate the cold butter into the flour and toss and press with your fingers until butter is the size of peas.

Add the cheeses and wild garlic and toss to coat.

Drizzle the buttermilk over the flour mixture using a fork to combine. Once a shaggy dough is formed, transfer it to a lightly floured surface and pat it into a thick square

Cut the dough into 4 pieces and stack them on top of each other, then push them down. Flatten or roll into a rectangle about 1-inch thick.

Cut the dough into 8 even pieces or smaller if you want (adjust the bake time if they are smaller!). Arrange on a lined tray and freeze for 15 minutes.

Preheat the oven to 220ºC (425ºF).

Brush the biscuits with the cream and then bake biscuits for 20-25 minutes until golden brown on top. (Less time for small biscuits)

Enjoy and tag @choperella if you make them 😘

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#biscuits #wildgarlic #wildgarlicrecipes #recipe #seasonal #reelit #recipereel #foodtosgare #foraginguk #wildgarlicseason #bakingvideo #foodvideo #recipesharing

Hot Cross Buns toasted with a rich slather of @ker

Hot Cross Buns toasted with a rich slather of @kerrygold_uk!! Yes, please!! Also equally good as a bacon butty 👀

I soak sultanas in a spiced tea with cinnamon, cloves and ginger, and cardamom.

This recipe uses a tangzhong, which helps to make it super soft and squishy!

Places in Singapore selling them/preorder:
@pelle.and.pepe @plainvanillasg @able.bagel (hotxbagels!!!) @burntends.bakery.sg @alani.sg (only wknds!) & I'm sure so many more!

A few bakers who have amazing recipes to try:
@cloudykitchen @nicolaalamb @ravneeteats

#hotcrossbun #hotcrossbuns #easterweekend #bakingsg

Keema loaded Crunchwraps!!✨️🌮 The perfect

Keema loaded Crunchwraps!!✨️🌮

The perfect way to use up leftover keema (or any mince).

I made these with poppadoms as the "crunch," but unfortunately, they do get soggy much faster than a crispy tortilla... So I will probably put some tortilla chips next time!

Any leftover mince
Grated cheese
Sliced red onion
Chopped tomatoes
Shredded lettuce
Greek yoghurt (or sour cream)
Coriander Chutney*** delicious!!
1 large tortilla
1 small tortilla

Layer, fold, and pan seared until golden ✨️

#crunchwrap #leftovers #keema #indianfusion #food #singaporecreators #sgfood

Focaccia is my favourite bread to bake and gift😍

I use an 84% hydration and usually a 72 hr cold ferment. This one was 48 hrs. If you can plan a head for 72 hrs, cold ferment is worth it!

I used marinated olives i picked up at @littlefarms along with fresh rosemary. I soaked the rosemary in the same marinating oil. The joy of focaccia is that you can use any toppings you like or keep it plain with a bit of salt, and it's just as good!

I can film the whole recipe method if you guys want it! 😊 let me know in the comments!

#focaccia #baking #hydration #bread #dough

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