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Recent Posts

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
📍🇸🇬

One of many small kitchen upgrades...this is adult

One of many small kitchen upgrades...this is adulting! 🥰

Check out their whole range, such nice bits! You can get 10% off your order with the code TARA10 on @jazzupcosg & @jazzupco Available in Singapore and the US!

For someone who never liked tuna as a kid, adult m

For someone who never liked tuna as a kid, adult me sometimes craves it so it's become a staple pantry item!. Fridge/pantry raid lunch win!

#lunch #fridgeraid

MOTHER'S DAY ÇILBIR 🌸 If you're hosting Mother's

MOTHER'S DAY ÇILBIR 🌸

If you're hosting Mother's Day brunch, this is your dish. Creamy herbed yoghurt, jammy eggs, smoked salmon, a sizzling chilli butter and freah herbs!

HERBED YOGHURT
300g Greek yoghurt
3 cloves garlic, minced
15g dill, chopped
10g mint, finely chopped
Zest of 1 lemon
Salt & pepper to taste

CHILLI BUTTER
50g unsalted butter
1 tbsp chilli flakes
2 tsp smoked paprika
Pinch of salt

TO BUILD
6 large free range eggs, boiled 6½ mins
150g smoked salmon
Sourdough toast
Fresh herbs to garnish

Boil eggs for 6-8 minutes depending on your preference, then straight into an ice bath. Mix yoghurt with garlic, herbs and lemon zest. Melt butter until foaming, add chilli flakes and paprika. Spread yoghurt onto a platter, add halved eggs, tuck in smoked salmon, drizzle over the chilli butter and finish with fresh herbs. Serve with toasted sourdough and fruit and granola paraits!
@littlefarms

----

#mothersdaybrunch #mothersday #cilbir #turkisheggs #brunchrecipe

Zucchini Canneloni! This one is for my vegetarian

Zucchini Canneloni!

This one is for my vegetarian and GF friends! A slightly lighter version of a traditional cannelloni, using zucchini as the "pasta". It's simple to make- just make sure to salt your zucchini to draw out the moisture so it doesn't get soggy!

Serves 2
2 smaller zucchini
50g frozen spinach, defrosted
250g ricotta cheese
1 egg yolk
1 clove garlic, finely minced
10g chopped fresh basil
20g parmesan cheese, grated (plus extra for the top!)
Salt and pepper
300g tomato pasta sauce
Olive oil

Preheat oven to 180℃.
Top and tail the zucchini. Using a vegetable peeler, cut 1 side of zucchini from top to bottom into long ribbons until you reach the core. Turn zucchini over. Continue cutting zucchini into ribbons. Discard the core. You can use a mandoline if you have one.
Sprinkle the zucchini with salt and arrange on a towel to absorb the liquid while you make the filling.
Squeeze all the liquid from the defrosted spinach, then roughly chop.
Mix the spinach, 250g ricotta cheese, 1 egg yolk, finely chopped basil, the garlic, and 10g grated parmesan cheese in a mixing bowl—season with salt and pepper.
Arrange 5 strips of zucchini slightly overlapping. Spoon or pipe the ricotta filling on one side, then roll it up like a cannelloni. Repeat with the remaining zucchini and filling.
Spread tomato pasta sauce on the bottom of a baking dish. Top with the zucchini rolls and season with salt and pepper. Drizzle with olive oil and cover in grated parmesan cheese.
Bake for 25-30 minutes, until golden brown.

-
#zucchinirecipe #courgetterecipe #lightdinner #lowcarbhighprotein #easyrecipe

The viral dumpling lasagna, but make it plant-base

The viral dumpling lasagna, but make it plant-based 🌽🥟

100g @delmonte_sg Corn
6 dried shiitake mushrooms
400g extra firm tofu
50g cabbage, finely chopped
4 spring onions, finely chopped
2 tbsp ginger, minced
3 tbsp Kikkoman Light soy sauce
1 tbsp shaoxing wine
1 tbsp sesame oil
2 tsp sugar
⅛ tsp white pepper
Dumpling wrappers
2 tsp rice vinegar
1 tsp sweet soy sauce
Crispy Chilli Oil
Spring Onions
Sesame Seeds

Open and drain @delmonte_sg corn
Rinse the dried shiitake. In a heat-safe bowl, add mushrooms and boiling water to cover, then steep for 20 minutes until very soft. Separate the mushrooms from the liquid, reserving the soaking liquid to use as broth later. Finely dice the mushrooms.
Crumble the tofu into a large mixing bowl. Add the chopped mushrooms, drained Del Monte corn, cabbage, spring onions, ginger, 2 tbsp soy sauce, sesame oil, sugar, and pepper. Give it a good mix.
In a heat-proof baking dish, add a layer of the pork dumpling mix, then arrange a layer of dumpling wrappers. Continue alternating the filling and dumpling wrappers until you almost reach the top. Just after the final layer of tofu and corn filling, pour a few tablespoons of the soaking mushroom liquid.
Finish with a layer of dumpling wrappers and pour about ⅓ cup of the mushroom liquid.
Steam for 15 minutes, until wrappers are tender and the filling is hot. Use gloves to handle it as it will be very hot.
Mix 1 tbsp @kikkoman.sg light soy sauce with rice vinegar and sweet soy sauce.
Spoon over soy sauce mix, crispy chili oil, and garnish with spring onions and sesame seeds, and serve immediately.

#dumplinglasagna #plantbased #cornrecipe

Miso Crunch Slaw! Crispy Instant noodles are amaz

Miso Crunch Slaw! Crispy Instant noodles are amazing in this 😅

Full recipe method pinned in the comments and on my substack

RECIPE:
1 packet instant noodles
60g slivered almonds
1 tbsp toasted sesame seeds
500g cabbage, shredded (mix of white and purple)
200g sugar snap peas, thinly sliced on a bias
25g spring onions, thinly sliced on a bias
20g coriander, roughly chopped
2 tbsp light soy sauce
2 tbsp rice vinegar
1 tbsp miso paste
1 tbsp maple syrup
1 small garlic clove, minced
60ml neutral oil
1 tbsp sesame oil
Juice from ½ a lime

#recipe #instantnoodles #ramensalad #easyrecipe

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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
📍🇸🇬

One of many small kitchen upgrades...this is adult

One of many small kitchen upgrades...this is adulting! 🥰

Check out their whole range, such nice bits! You can get 10% off your order with the code TARA10 on @jazzupcosg & @jazzupco Available in Singapore and the US!

For someone who never liked tuna as a kid, adult m

For someone who never liked tuna as a kid, adult me sometimes craves it so it's become a staple pantry item!. Fridge/pantry raid lunch win!

#lunch #fridgeraid

MOTHER'S DAY ÇILBIR 🌸 If you're hosting Mother's

MOTHER'S DAY ÇILBIR 🌸

If you're hosting Mother's Day brunch, this is your dish. Creamy herbed yoghurt, jammy eggs, smoked salmon, a sizzling chilli butter and freah herbs!

HERBED YOGHURT
300g Greek yoghurt
3 cloves garlic, minced
15g dill, chopped
10g mint, finely chopped
Zest of 1 lemon
Salt & pepper to taste

CHILLI BUTTER
50g unsalted butter
1 tbsp chilli flakes
2 tsp smoked paprika
Pinch of salt

TO BUILD
6 large free range eggs, boiled 6½ mins
150g smoked salmon
Sourdough toast
Fresh herbs to garnish

Boil eggs for 6-8 minutes depending on your preference, then straight into an ice bath. Mix yoghurt with garlic, herbs and lemon zest. Melt butter until foaming, add chilli flakes and paprika. Spread yoghurt onto a platter, add halved eggs, tuck in smoked salmon, drizzle over the chilli butter and finish with fresh herbs. Serve with toasted sourdough and fruit and granola paraits!
@littlefarms

----

#mothersdaybrunch #mothersday #cilbir #turkisheggs #brunchrecipe

Zucchini Canneloni! This one is for my vegetarian

Zucchini Canneloni!

This one is for my vegetarian and GF friends! A slightly lighter version of a traditional cannelloni, using zucchini as the "pasta". It's simple to make- just make sure to salt your zucchini to draw out the moisture so it doesn't get soggy!

Serves 2
2 smaller zucchini
50g frozen spinach, defrosted
250g ricotta cheese
1 egg yolk
1 clove garlic, finely minced
10g chopped fresh basil
20g parmesan cheese, grated (plus extra for the top!)
Salt and pepper
300g tomato pasta sauce
Olive oil

Preheat oven to 180℃.
Top and tail the zucchini. Using a vegetable peeler, cut 1 side of zucchini from top to bottom into long ribbons until you reach the core. Turn zucchini over. Continue cutting zucchini into ribbons. Discard the core. You can use a mandoline if you have one.
Sprinkle the zucchini with salt and arrange on a towel to absorb the liquid while you make the filling.
Squeeze all the liquid from the defrosted spinach, then roughly chop.
Mix the spinach, 250g ricotta cheese, 1 egg yolk, finely chopped basil, the garlic, and 10g grated parmesan cheese in a mixing bowl—season with salt and pepper.
Arrange 5 strips of zucchini slightly overlapping. Spoon or pipe the ricotta filling on one side, then roll it up like a cannelloni. Repeat with the remaining zucchini and filling.
Spread tomato pasta sauce on the bottom of a baking dish. Top with the zucchini rolls and season with salt and pepper. Drizzle with olive oil and cover in grated parmesan cheese.
Bake for 25-30 minutes, until golden brown.

-
#zucchinirecipe #courgetterecipe #lightdinner #lowcarbhighprotein #easyrecipe

The viral dumpling lasagna, but make it plant-base

The viral dumpling lasagna, but make it plant-based 🌽🥟

100g @delmonte_sg Corn
6 dried shiitake mushrooms
400g extra firm tofu
50g cabbage, finely chopped
4 spring onions, finely chopped
2 tbsp ginger, minced
3 tbsp Kikkoman Light soy sauce
1 tbsp shaoxing wine
1 tbsp sesame oil
2 tsp sugar
⅛ tsp white pepper
Dumpling wrappers
2 tsp rice vinegar
1 tsp sweet soy sauce
Crispy Chilli Oil
Spring Onions
Sesame Seeds

Open and drain @delmonte_sg corn
Rinse the dried shiitake. In a heat-safe bowl, add mushrooms and boiling water to cover, then steep for 20 minutes until very soft. Separate the mushrooms from the liquid, reserving the soaking liquid to use as broth later. Finely dice the mushrooms.
Crumble the tofu into a large mixing bowl. Add the chopped mushrooms, drained Del Monte corn, cabbage, spring onions, ginger, 2 tbsp soy sauce, sesame oil, sugar, and pepper. Give it a good mix.
In a heat-proof baking dish, add a layer of the pork dumpling mix, then arrange a layer of dumpling wrappers. Continue alternating the filling and dumpling wrappers until you almost reach the top. Just after the final layer of tofu and corn filling, pour a few tablespoons of the soaking mushroom liquid.
Finish with a layer of dumpling wrappers and pour about ⅓ cup of the mushroom liquid.
Steam for 15 minutes, until wrappers are tender and the filling is hot. Use gloves to handle it as it will be very hot.
Mix 1 tbsp @kikkoman.sg light soy sauce with rice vinegar and sweet soy sauce.
Spoon over soy sauce mix, crispy chili oil, and garnish with spring onions and sesame seeds, and serve immediately.

#dumplinglasagna #plantbased #cornrecipe

Miso Crunch Slaw! Crispy Instant noodles are amaz

Miso Crunch Slaw! Crispy Instant noodles are amazing in this 😅

Full recipe method pinned in the comments and on my substack

RECIPE:
1 packet instant noodles
60g slivered almonds
1 tbsp toasted sesame seeds
500g cabbage, shredded (mix of white and purple)
200g sugar snap peas, thinly sliced on a bias
25g spring onions, thinly sliced on a bias
20g coriander, roughly chopped
2 tbsp light soy sauce
2 tbsp rice vinegar
1 tbsp miso paste
1 tbsp maple syrup
1 small garlic clove, minced
60ml neutral oil
1 tbsp sesame oil
Juice from ½ a lime

#recipe #instantnoodles #ramensalad #easyrecipe

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