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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
📍🇸🇬

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

The *ultimate* toasted rice krispie treats! 15

The *ultimate* toasted rice krispie treats!

150g rice krispie rice cereal
200g mini marshmallows
115g unsalted butter
2 tbsp milk powder (optional but recommended – approx. 15g)
½ tsp vanilla paste or extract
Pinch of flaky sea salt or @maldonsalt smoked salt

Preheat oven to 160°C (fan 140°C). Spread rice cereal on a lined tray and toast for 8–10 minutes, stirring halfway, until lightly golden. Set aside.
Place half (100g) of mini marshmallows on a lined tray. Use a blow torch if you have one to toast them until charred, or put the tray under a hot broiler/grill until charred in spots.
In a large saucepan i liked using my @lets.homebody , melt the butter over medium heat. Add milk powder, if using, and cook, stirring occasionally, until it foams and turns golden brown with a nutty aroma. Take off the heat.
Stir in all the marshmallows, toasted and untoasted. Pour in the vanilla. Stir until melted and smooth (return briefly to low heat if needed).
Add the toasted puffed rice and stir quickly to coat everything evenly.
Tip the mixture into a greased or parchment-lined 20cm square tin. Carefully press down firmly and evenly using a spatula- be careful as this mixture is very hot!
Sprinkle with a pinch of flaky or smoked salt.
Once set, slice into squares and enjoy!

The Breakfast Bao!! Crispy and caramelised char

The Breakfast Bao!!

Crispy and caramelised char siu bacon, fluffy spring onion omelette, crispy hashbrowns, and spicy mayo all inside a steamed gua bao 💯.

What would you put in yours??

This is a winner!!!! I could eat a whole steam basket full of them.

**If you don't eat bacon- try brushing the char siu sauce on some sliced mushrooms or even tempeh or mayeb tofu slices**🍄💚

Makes 2
2 steamed gua bao buns
2 eggs
2 spring onions, finely sliced
1 tsp toasted sesame oil
Salt and pepper to taste
2 slices cheese (optional)
4 bacon rashers
Char siu sauce @leekumkeesg
2-4 Hashbrowns, cooked
2 tbsp mayonnaise
2 tsp hot sauce

Preheat the oven to 200°C and line a tray with parchment paper. Arrange bacon in a single layer over the prepared tray and brush with char siu sauce to coat well.
Bake for 15 minutes or until caramelised, flipping halfway and glazing the other side. Alternatively, air fry at 180 for 8-10 minutes flipping halfway until caramelized and charred on the edges. Set aside to cool on a wire rack.
Whisk together eggs. Season with salt and pepper, then stir through sesame oil and finely chopped spring onions
Heat a pan over medium heat. Brush the pan with oil. Add half of the egg and swirl to create a thin layer. Once set, fold the egg into a square or rectangle roughly the same size as the bao. Top with the cheese and cover to melt
Steam the buns according to package directions. Mix together mayo and hot sauce together. Spread some on the bottom of the bun.
Build the bun with a hashbrown, topped with the egg followed by the bacon. Garnish with some more spring onions!

Follow on Instagram

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
📍🇸🇬

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

The *ultimate* toasted rice krispie treats! 15

The *ultimate* toasted rice krispie treats!

150g rice krispie rice cereal
200g mini marshmallows
115g unsalted butter
2 tbsp milk powder (optional but recommended – approx. 15g)
½ tsp vanilla paste or extract
Pinch of flaky sea salt or @maldonsalt smoked salt

Preheat oven to 160°C (fan 140°C). Spread rice cereal on a lined tray and toast for 8–10 minutes, stirring halfway, until lightly golden. Set aside.
Place half (100g) of mini marshmallows on a lined tray. Use a blow torch if you have one to toast them until charred, or put the tray under a hot broiler/grill until charred in spots.
In a large saucepan i liked using my @lets.homebody , melt the butter over medium heat. Add milk powder, if using, and cook, stirring occasionally, until it foams and turns golden brown with a nutty aroma. Take off the heat.
Stir in all the marshmallows, toasted and untoasted. Pour in the vanilla. Stir until melted and smooth (return briefly to low heat if needed).
Add the toasted puffed rice and stir quickly to coat everything evenly.
Tip the mixture into a greased or parchment-lined 20cm square tin. Carefully press down firmly and evenly using a spatula- be careful as this mixture is very hot!
Sprinkle with a pinch of flaky or smoked salt.
Once set, slice into squares and enjoy!

The Breakfast Bao!! Crispy and caramelised char

The Breakfast Bao!!

Crispy and caramelised char siu bacon, fluffy spring onion omelette, crispy hashbrowns, and spicy mayo all inside a steamed gua bao 💯.

What would you put in yours??

This is a winner!!!! I could eat a whole steam basket full of them.

**If you don't eat bacon- try brushing the char siu sauce on some sliced mushrooms or even tempeh or mayeb tofu slices**🍄💚

Makes 2
2 steamed gua bao buns
2 eggs
2 spring onions, finely sliced
1 tsp toasted sesame oil
Salt and pepper to taste
2 slices cheese (optional)
4 bacon rashers
Char siu sauce @leekumkeesg
2-4 Hashbrowns, cooked
2 tbsp mayonnaise
2 tsp hot sauce

Preheat the oven to 200°C and line a tray with parchment paper. Arrange bacon in a single layer over the prepared tray and brush with char siu sauce to coat well.
Bake for 15 minutes or until caramelised, flipping halfway and glazing the other side. Alternatively, air fry at 180 for 8-10 minutes flipping halfway until caramelized and charred on the edges. Set aside to cool on a wire rack.
Whisk together eggs. Season with salt and pepper, then stir through sesame oil and finely chopped spring onions
Heat a pan over medium heat. Brush the pan with oil. Add half of the egg and swirl to create a thin layer. Once set, fold the egg into a square or rectangle roughly the same size as the bao. Top with the cheese and cover to melt
Steam the buns according to package directions. Mix together mayo and hot sauce together. Spread some on the bottom of the bun.
Build the bun with a hashbrown, topped with the egg followed by the bacon. Garnish with some more spring onions!

Follow on Instagram

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