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One-pot Sausage and Greens pasta
The Best Profiteroles
Keema Pasta Recipe
Holiday Sausage Roll Wreath
Mango and Dragon Fruit Chia Pudding Parfait
Thai-style Chicken Burgers

choperella

Recipe developer | Baking | Eating
Work with me: 📩 info@choperella.com
📍🇸🇬

Tender, custardy, and full of thin apple layers, t

Tender, custardy, and full of thin apple layers, this Invisible Apple Cake celebrates French apples at their best!🍎🍏

I am using my favourite apples to bake with, in-season French Granny Smith apples. They are fresh, crunchy, tart, and perfect for this cake. You will also find more French varieties in Singapore, like Pixie®, Royal Gala, and Candine®.

Find French apples at your local store, and look out for in-store tastings at FairPrice, Giant, and Cold Storage until the end of January!

Recipe:
130g caster sugar
3 large eggs
1 tsp vanilla bean paste
130g plain flour
½ tsp salt
1 tsp cinnamon
½ tsp cardamom
30g unsalted butter, melted
120ml whole milk, slightly warm
1 to 1.15kg French Granny Smith apples (6–7 apples)
Juice of half a lemon
Icing sugar

Preheat oven to 180°C. Butter and line a loaf tin with parchment.
Whisk sugar and eggs until doubled and pale.
Sift flour, salt, cinnamon, and cardamom.
Mix butter, milk, and vanilla in a jug.
Add half the dry mix to the eggs, then the milk mixture, then the rest of the flour.
Peel, core, and slice apples into thin 1/8" slices.
Fold apples through the batter with clean hands.
Layer apples into the tin, pressing down as you go.
Pour leftover batter on top and bake 70–75 minutes, until golden and a toothpick comes out clean.
Cool completely. Dust with icing sugar before slicing and serving.

@fruitvegfromfr
#enjoyitsfromEurope #Frenchapples #bakingwithapples #apples

Why is peeling pomegranate so satisfying? #pomegr

Why is peeling pomegranate so satisfying?

#pomegranate

This maple gochujang ham might just be the easiest

This maple gochujang ham might just be the easiest holiday centrepiece. Minimal effort, maximum flavour!

Get everything you need from @littlefarms !

3kg boneless, cooked ham
160g Gochujang
170g maple syrup
1 tbsp Dijon mustard
3 cloves garlic, minced
1-inch ginger, minced
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp sesame oil

Remove the ham from the package, and let it come to room temperature. Preheat the oven to 180℃. Line a roasting pan with foil and place a rack on top of the foil that fits inside the pan.
Cut the rind of the ham in a 1-inch crosshatch pattern, cutting about ¼ inch deep. Pop the ham onto the rack.
Meanwhile, in a bowl, mix the gochujang, maple syrup, Dijon mustard, garlic, ginger, soy sauce, lime juice, and sesame oil until smooth.
Brush over half of the glazed area and try to get it into the cuts as much as possible.
Carefully pour 1 cup of water into the bottom of the roasting pan to create steam and keep your ham moist. Cover the ham and roasting tin with foil and put it in the oven. Bake for about 1 hour, until the ham has reached an internal temperature of 60℃.
Turn the oven up to 200℃.
Remove the foil and brush the remaining glaze on the ham and in between the cuts.
Place the ham back into the oven, uncovered. Cook for another 15-20 minutes. If your ham begins to brown too much, rotate it to account for any hot spots, and lower the heat slightly.
Continue to baste/glaze every 5 or so minutes until the ham is caramelised all over.
Once done, remove the ham from the oven, tent the ham with foil and let it rest for 10-15 minutes before slicing. Enjoy!

#holidayham #hamrecipe #holiday #littlefarms

Out with the old, in with the new! ✨️ Looove my n

Out with the old, in with the new! ✨️

Looove my new @piper.now!!

Festive entertaining, made easy ✨ This charcuter

Festive entertaining, made easy ✨

This charcuterie board from Little Farms + Starter Lab pumpkin pie = effortless, beautiful, and delicious. Just slide it out of the box onto a platter or serve as is!

You can order everything online from Little Farms’ festive catalogue, which has a range of easy entertaining options, plus some really lovely gift ideas if you’re looking to treat someone.

So get your orders in and make festive hosting the easiest part of your season!

#holidayhosting #charcuterie #pumpkinpie

Jammy squash & beans pasta! You should definitely

Jammy squash & beans pasta! You should definitely make it.

2 tbsp olive oil
⅓ tsp red pepper flakes
1 leek, sliced and washed
6 cloves garlic, thinly sliced
900g mixed butternut squash and zucchini, sliced
1 can cannellini beans, drained and rinsed
Salt and pepper to taste
340g rigatoni @barillaaus
30g Freshly grated grana padano @granapadano
Lots of Fresh basil, chopped

Preheat oven to 220C
Heat olive oil in a saute pan over medium heat.
Add the red pepper flakes, leek, and garlic, and cook until translucent.
Add squash to a baking sheet, season with salt and pepper. er, and drizzle with olive oil. Roast in the oven for 15-20 minutes or until caramelized and softened.
Add the squash to the leeks and garlic, then stir through the cannellini beans.
Meanwhile, cook the rigatoni in salted boiling water according to package directions, or until al-dente. Reserve 1 cup of the pasta water
Add the cooked pasta directly to the pot and stir through. Sprinkle the grated cheese and about ½ cup of the pasta water, and stir well to form a sauce. Stir through the fresh basil and let it wilt in the heat of the pasta.
Add more cheese and pasta water if needed to desired creaminess. Taste and season with salt and pepper.
Enjoy

#pasta #vegetarian #squashseason #inseason #pastanight #squashpasta #recipe

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Recent Post

One-pot Sausage and Greens pasta
The Best Profiteroles
Keema Pasta Recipe
Holiday Sausage Roll Wreath
Mango and Dragon Fruit Chia Pudding Parfait

choperella

Recipe developer | Baking | Eating
Work with me: 📩 info@choperella.com
📍🇸🇬

Tender, custardy, and full of thin apple layers, t

Tender, custardy, and full of thin apple layers, this Invisible Apple Cake celebrates French apples at their best!🍎🍏

I am using my favourite apples to bake with, in-season French Granny Smith apples. They are fresh, crunchy, tart, and perfect for this cake. You will also find more French varieties in Singapore, like Pixie®, Royal Gala, and Candine®.

Find French apples at your local store, and look out for in-store tastings at FairPrice, Giant, and Cold Storage until the end of January!

Recipe:
130g caster sugar
3 large eggs
1 tsp vanilla bean paste
130g plain flour
½ tsp salt
1 tsp cinnamon
½ tsp cardamom
30g unsalted butter, melted
120ml whole milk, slightly warm
1 to 1.15kg French Granny Smith apples (6–7 apples)
Juice of half a lemon
Icing sugar

Preheat oven to 180°C. Butter and line a loaf tin with parchment.
Whisk sugar and eggs until doubled and pale.
Sift flour, salt, cinnamon, and cardamom.
Mix butter, milk, and vanilla in a jug.
Add half the dry mix to the eggs, then the milk mixture, then the rest of the flour.
Peel, core, and slice apples into thin 1/8" slices.
Fold apples through the batter with clean hands.
Layer apples into the tin, pressing down as you go.
Pour leftover batter on top and bake 70–75 minutes, until golden and a toothpick comes out clean.
Cool completely. Dust with icing sugar before slicing and serving.

@fruitvegfromfr
#enjoyitsfromEurope #Frenchapples #bakingwithapples #apples

Why is peeling pomegranate so satisfying? #pomegr

Why is peeling pomegranate so satisfying?

#pomegranate

This maple gochujang ham might just be the easiest

This maple gochujang ham might just be the easiest holiday centrepiece. Minimal effort, maximum flavour!

Get everything you need from @littlefarms !

3kg boneless, cooked ham
160g Gochujang
170g maple syrup
1 tbsp Dijon mustard
3 cloves garlic, minced
1-inch ginger, minced
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp sesame oil

Remove the ham from the package, and let it come to room temperature. Preheat the oven to 180℃. Line a roasting pan with foil and place a rack on top of the foil that fits inside the pan.
Cut the rind of the ham in a 1-inch crosshatch pattern, cutting about ¼ inch deep. Pop the ham onto the rack.
Meanwhile, in a bowl, mix the gochujang, maple syrup, Dijon mustard, garlic, ginger, soy sauce, lime juice, and sesame oil until smooth.
Brush over half of the glazed area and try to get it into the cuts as much as possible.
Carefully pour 1 cup of water into the bottom of the roasting pan to create steam and keep your ham moist. Cover the ham and roasting tin with foil and put it in the oven. Bake for about 1 hour, until the ham has reached an internal temperature of 60℃.
Turn the oven up to 200℃.
Remove the foil and brush the remaining glaze on the ham and in between the cuts.
Place the ham back into the oven, uncovered. Cook for another 15-20 minutes. If your ham begins to brown too much, rotate it to account for any hot spots, and lower the heat slightly.
Continue to baste/glaze every 5 or so minutes until the ham is caramelised all over.
Once done, remove the ham from the oven, tent the ham with foil and let it rest for 10-15 minutes before slicing. Enjoy!

#holidayham #hamrecipe #holiday #littlefarms

Out with the old, in with the new! ✨️ Looove my n

Out with the old, in with the new! ✨️

Looove my new @piper.now!!

Festive entertaining, made easy ✨ This charcuter

Festive entertaining, made easy ✨

This charcuterie board from Little Farms + Starter Lab pumpkin pie = effortless, beautiful, and delicious. Just slide it out of the box onto a platter or serve as is!

You can order everything online from Little Farms’ festive catalogue, which has a range of easy entertaining options, plus some really lovely gift ideas if you’re looking to treat someone.

So get your orders in and make festive hosting the easiest part of your season!

#holidayhosting #charcuterie #pumpkinpie

Jammy squash & beans pasta! You should definitely

Jammy squash & beans pasta! You should definitely make it.

2 tbsp olive oil
⅓ tsp red pepper flakes
1 leek, sliced and washed
6 cloves garlic, thinly sliced
900g mixed butternut squash and zucchini, sliced
1 can cannellini beans, drained and rinsed
Salt and pepper to taste
340g rigatoni @barillaaus
30g Freshly grated grana padano @granapadano
Lots of Fresh basil, chopped

Preheat oven to 220C
Heat olive oil in a saute pan over medium heat.
Add the red pepper flakes, leek, and garlic, and cook until translucent.
Add squash to a baking sheet, season with salt and pepper. er, and drizzle with olive oil. Roast in the oven for 15-20 minutes or until caramelized and softened.
Add the squash to the leeks and garlic, then stir through the cannellini beans.
Meanwhile, cook the rigatoni in salted boiling water according to package directions, or until al-dente. Reserve 1 cup of the pasta water
Add the cooked pasta directly to the pot and stir through. Sprinkle the grated cheese and about ½ cup of the pasta water, and stir well to form a sauce. Stir through the fresh basil and let it wilt in the heat of the pasta.
Add more cheese and pasta water if needed to desired creaminess. Taste and season with salt and pepper.
Enjoy

#pasta #vegetarian #squashseason #inseason #pastanight #squashpasta #recipe

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