Tom Smallwood

Dalgona Candy Recipe Ingredients: • 150g white sugar • 1/4 tsp baking soda Method: 1. Place a clean, unlined baking tray nearby. Keep cookie cutters (if using) and a lightly greased flat object ready for pressing the candy. Timing is key, so preparation is essential. 2. Add the sugar to a non-stick pan. Heat over low heat, stirring constantly with a wooden or silicone spatula to ensure even melting and avoid burning. Stir until the sugar becomes a smooth, golden liquid. 3. Once the sugar is fully melted, remove the pan from heat. Quickly add 1/4 tsp of baking soda to the melted sugar. Stir vigorously until the mixture foams and turns a light caramel color. 4. Immediately pour the mixture onto the unlined baking tray, forming small circles about 2–3 inches in diameter.If using cookie cutters, gently press them into the candy while it’s still warm to create designs, but don’t cut all the way through. 5. Allow the candy to cool completely on the tray, about 5 minutes. Once hardened, carefully lift the pieces off the tray. #creatorsearchinsights #dalgona #squidgame #dalgonacandyrecipe #dalgonarecipe #honeycomb

Christmas Crack Ingredients - salada (saltine) - 1 cup butter (226g) - 1 cup brown sugar (213g) - 1 block (180g) Milk chocolate - 1 tsp flakey salt 1. Lay out saladas on a lined baking sheet making sure to fill the tray as much as possible 2. Melt butter and brown sugar in a saucepan and bring to a boil for around about 30 seconds. Whisk until it comes together and is smooth. 3. Pour caramel on top of the saladas and roughly spread. It doesn’t have to be perfect because it will even out more in the oven 4. Bake in the oven at 180°C for about 5 minutes. We want the caramel to bubble up before we take it out 5. Chop up a block of chocolate whilst the tray is in the oven. Once it comes out, sprinkle the chocolate on top and the residual heat will melt the chocolate. 6. Spread it out evenly and leave to set in the fridge to fully set, I said 15 mins in the video but it’s more like an hour or 2 (everybody makes mistakes- miley Cyrus) #christmascrack #cracktivities #christmasfood #easybaking #baking #simplebaking #EasyRecipes #Foodie #explorefood

Making & Rating Viral recipes- 1. Anna Paul Turkish Pasta Ingredients * Pasta: 300g (e.g., penne, spaghetti, or rigatoni) * Beef mince: 500g * Curry powder: ¼ tsp (optional, minimal flavour contribution) * Onion powder: 1 tbsp * Black pepper: 1½ tsp * Sweet paprika: 1 tbsp * Salt: 1½ tsp * Brown onion: 1 small, finely diced * Unsalted butter: 3 tbsp * Paprika: 1 tsp * Garlic: 2 cloves, minced * Greek yoghurt: 1 cup * Cherry tomatoes: Handful, halved (for garnish) * Parsley: Roughly chopped (for garnish) Instructions 1. Prepare the Crispy Beef 1. Heat a large frying pan over medium-high heat. Add the beef mince, sprinkle curry powder. 2. Season with 1½ tsp salt, 1½ tsp black pepper, 1 tbsp sweet paprika, onion powder, and curry powder. Mix to combine. 3. Add the finely diced onion and stir through. 4. Cook, stirring occasionally, until the beef has rendered its fat and becomes crispy, about 10–15 minutes. Reduce heat to low to keep warm. 2. Prepare the Paprika Butter Sauce 1. In a small saucepan, melt the butter over low heat. 2. Stir in 1 tsp of paprika and cook for 1–2 minutes until fragrant. Remove from heat and set aside. 3. Make the Garlic Yoghurt Sauce 1. In a small bowl, combine the Greek yoghurt, minced garlic, and a pinch of salt. Mix well. Set aside. 4. Cook the Pasta 1. Bring a large pot of water to a boil. Add a generous amount of salt to the water. 2. Cook the pasta according to the packet instructions until al dente. 3. Drain the pasta and set aside, keeping it warm. 5. Assemble the Dish 1. Divide the plain cooked pasta among serving bowls. 2. Top each bowl with a generous dollop of the garlic yoghurt sauce. 3. Spoon the crispy beef over the yoghurt and pasta. 4. Drizzle the paprika butter sauce over the top. 5. Garnish with halved cherry tomatoes and roughly chopped parsley. #creatorsearchinsights #turkishpasta #cooking #EasyRecipe

Lamb Ragù Serves: 4–6
Prep Time: 30 minutes
Cook Time: 2.5–3 hours Ingredients For the Lamb Ragù * Lamb shoulder: 800g, boneless, cut into 2–3 cm cubes * Olive oil: 3 tbsp * Onion: 2 medium, finely diced (about 200g) * Carrot: 1 medium, finely diced (about 100g) * Celery: 1 large stalk, finely diced (about 100g) * Garlic: 4 cloves, minced * Red wine: 250ml (1 cup) * Vegetable stock: 500ml (2 cups) * Canned whole peeled tomatoes: 400g, crushed by hand or puréed * Fresh thyme: 4–5 sprigs * Fresh rosemary: 1 sprig * Dried oregano: 1 tsp * Bay leaf: 1 * Salt and black pepper: To taste Method Step 1: Make the Lamb Ragù 1. Sear the Lamb: Heat 2 tbsp olive oil in a large pot or Dutch oven. Season lamb with salt and pepper, then sear on all sides. Remove and set aside. 2. Cook the Mirepoix: Add 1 tbsp olive oil to the pot. Sauté the diced onion, carrot, and celery until softened, about 8–10 minutes. Stir in garlic and cook for 1 minute. 3. Build the Sauce: Add tomato paste, cooking for 1–2 minutes. Deglaze with red wine and let reduce slightly. Return lamb to the pot with stock, crushed tomatoes, thyme, rosemary, oregano, and bay leaf. 4. Simmer: Bring to a simmer, then reduce heat to low and cook partially covered for 2–2.5 hours, stirring occasionally. Add water or stock if needed. 5. Shred the Lamb: Once the lamb is tender, shred it into small pieces and stir it back into the sauce. Discard the herb stems and bay leaf. Taste and adjust seasoning. #creatorsearchinsights #pasta #datenightideas #EasyRecipe #slowcooked

Tanghulu Recipe Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes Ingredients * Seedless grapes: 250g (green, red, or mixed) + strawberries * Caster sugar: 200g * Water: 100ml * Glucose syrup: 50g (helps prevent crystallisation) * Wooden skewers * Ice water Method Step 1: Prepare the Grapes 1. Wash the grapes thoroughly and pat them completely dry with a clean kitchen towel. (Drying is crucial to ensure the candy coating sticks.) 2. Thread 2–3 grapes onto each skewer or toothpick. Set aside. Step 2: Make the Sugar Syrup 3. In a small saucepan, combine 200g sugar, 100ml water, and 50g glucose syrup. Stir gently to combine before heating. 4. Heat the mixture over medium heat, stirring occasionally, until the sugar is fully dissolved. 5. Increase the heat to medium-high and bring the mixture to a boil. Stop stirring and let it cook until it reaches 150°C(hard crack stage). Use a candy thermometer to monitor the temperature. 6. If you don't have a thermometer, test the syrup by dropping a small amount into a bowl of ice water. If it hardens immediately into brittle threads, it's ready. Step 3: Coat the Grapes 7. Once the syrup reaches 150°C, remove the saucepan from the heat. Allow the bubbles to subside for a few seconds. 8. Quickly dip each skewer of grapes into the hot syrup, turning to coat evenly. Let any excess syrup drip off before placing the skewers on a sheet of parchment paper or a silicone mat to cool. Step 4: Cool and Serve 9. Allow the coated grapes to cool completely at room temperature (about 5 minutes). The sugar coating will harden into a shiny, glass-like shell. #creatorsearchinsights #strawberrytanghulurecipe #tanghulu #tanghuluasmr #viralrecipe #tierlist #Foodie #crunchyasmr

Marvellous Creations Rocky Road 🍫🎄 #rockyroad #poppingcandy #christmasidea #christmasrecipes #chocolate #creatorsearchinsights

AD | Head to the freezer aisle at Coles to try these Korean style chicken lettuce wraps! (recipe below) Ingredients: - 1 small carrot - 1 Lebanese cucumber - 1 box Tegels takeouts Korean style chicken bites - 1/2 cup cooked rice - 2-3 large iceberg lettuce leaves 1. Arrange chicken bites on a lined baking tray and cook in the oven for 15 minutes at 200°C 2. Peel, deseed and slice cucumber into thin batons and set aside. Do the same with the carrot 3. Gently remove the iceberg leaves by soaking in cold water for 2 minutes then peeling away slowly making sure to not break the leaves 4. Once chicken is cooked transfer from the baking tray to a mixing bowl along with the Gochujang chilli sauce sachet included in the box to evenly coat the chicken 5. In your lettuce leaves layer cooked rice, cucumber, carrot and coated chicken before rolling the lettuce leaves gently over to resemble a burrito. Wrap tightly in baking paper and twist the ends closed. This will keep everything together 6. Slice through the centre and enjoy! #tegeltakeouts #tegeltakeouts_au @Tegel Take Outs AU