Exploring the World of Squishy Wonders

Pov . This reel is watching his parents 😂

Tag your gang😂

Happy birthday ❌happy death day of car pen ter✅

food😸🥳 Chlo khub khaya jaye

🤩🤩tag someone

😆😂🤣

Videos, audio and photographs of the attempted assassination of former President Donald J. Trump at an election rally shows how a clear threat emerged minutes before the shooting, and how law enforcement failed to protect the former president.

Secret Service led former President Trump off-stage after shots were fired at his rally in Pennsylvania. #foxnews

#audi #RS7 #audirs7 #rs7sportback #rs7performance #c8rs7 #rs7even6 #rollers #audination #audiobsession #audigram #audisport #audilove #audilife #explorepage #audirs #viral #audiquattro #quattro #audi_official #audifans #vossens #carcommunity #quattrowor

Classic cheesecake with salted caramel ✨

With a secret ingredient… butternut squash! This is the ultimate comfort food! You can’t really taste the butternut squash but it provides a creamy texture and is incredibly delicious when combined with all four cheeses (and yes I use four cheeses for my mac and cheese because they provide the best result, but you can use 2 or 3). This would be a great one to make for thanksgiving! RECIPE (serves 3): 1 heaped cup of roasted butternut squash (~1/2 raw squash) 3/4 cup milk 1/4 tsp freshly grated nutmeg 1/4 tsp cayenne pepper 1 bay leaf Knob of butter 2 tbsp plain flour 1/3 cup freshly grated Gruyère 1/3 cup freshly grated cheddar 1/3 cup freshly grated emmental 1/4 cup freshly grated parmesan 220g pasta 1. Preheat the oven to 200C. 2. Cut a butternut squash into quarters and scoop out the seeds. Drizzle with olive oil and season with salt & pepper. 3. Roast the butternut squash (skin side up) for 35 minutes or until tender. 4. Allow the squash to cool slightly before scooping out the flesh and adding to a blender with the milk. Blend until smooth. 5. Whilst the squash is cooling, cook your pasta for 1-2 minutes less than the package says. Set aside some of the pasta cooking water before draining. 6. Add a knob of butter (~2 tbsp) to a pan on medium heat with a bay leaf. Once melted, add 2 tbsp plain flour and cook for a few minutes. Pour in the butternut squash mixture. Stir in the cayenne pepper and nutmeg. 7. Add the cooked pasta to the sauce and stir everything together. 8. Now it’s time to add the cheeses! Lower the heat and stir in all four cheeses. Add some pasta cooking water to loosen the sauce and achieve the desired consistency. 9. Serve immediately and finish with some black pepper - enjoy! With a secret ingredient… butternut squash! This is the ultimate comfort food! You can’t really taste the butternut squash but it provides a creamy texture and is incredibly delicious when combined with all four cheeses (and yes I use four cheeses for my mac and cheese because they provide the best result, but you can use 2 or 3). This would be a great one to make for thanksgiving! RECIPE (serves 3): 1 heaped cup of roasted butternut squash (~1/2 raw squash) 3/4 cup milk 1/4 tsp freshly grated nutmeg 1/4 tsp cayenne pepper 1 bay leaf Knob of butter 2 tbsp plain flour 1/3 cup freshly grated Gruyère 1/3 cup freshly grated cheddar 1/3 cup freshly grated emmental 1/4 cup freshly grated parmesan 220g pasta 1. Preheat the oven to 200C. 2. Cut a butternut squash into quarters and scoop out the seeds. Drizzle with olive oil and season with salt & pepper. 3. Roast the butternut squash (skin side up) for 35 minutes or until tender. 4. Allow the squash to cool slightly before scooping out the flesh and adding to a blender with the milk. Blend until smooth. 5. Whilst the squash is cooling, cook your pasta for 1-2 minutes less than the package says. Set aside some of the pasta cooking water before draining. 6. Add a knob of butter (~2 tbsp) to a pan on medium heat with a bay leaf. Once melted, add 2 tbsp plain flour and cook for a few minutes. Pour in the butternut squash mixture. Stir in the cayenne pepper and nutmeg. 7. Add the cooked pasta to the sauce and stir everything together. 8. Now it’s time to add the cheeses! Lower the heat and stir in all four cheeses. Add some pasta cooking water to loosen the sauce and achieve the desired consistency. 9. Serve immediately and finish with some black pepper - enjoy! #52grams #foodstylist #foodporn #buzzfeedfood #aetheticvideos #foodaesthetic #macncheese #easyrecipes #buzzfeedtasty #macaroni #feedfeed #foooodie #infatuation #foodstagram #foodgasm #onthetable #buzzfeast #devourpower #forkyeah #forkfeed #foodgawker #lefooding #macaroniandcheese #food52 #tastemade

These Korean marinated eggs literally translate to ‘drug’ eggs because they are so addictive! They are great for meal prepping as they can be stored in the fridge for up to 5 days and are delicious with rice! 6 large eggs, room temperature 1 tbsp salt 1 tbsp white vinegar Ice bath 1/2 cup soy sauce 1/2 cup water 1/4 cup honey 3 spring onions, chopped 2 garlic cloves, minced 1 red chilli, finely chopped 1 green chilli, finely chopped 2 tbsp sesame seeds 1. Bring a large pot of water to the boil and add salt and vinegar (this makes it easier to peel the eggs). 2. Add the eggs to the pan and boil for 6 minutes exactly. 3. Remove the eggs and plunge them into an ice bath. 4. Whilst the eggs are cooling, prepare the marinade by mixing all of the other ingredients together. 5. When the eggs are cool, peel them and add them to the marinade. 6. Store in an airtight container in the fridge overnight. 7. Serve with rice or noodles, topped with the marinade! #mayakeggs #easyrecipe #feedfeed #food52 #asmrfood #koreanfood #eggs #tastemade #buzzfeedtasty

This tastes like Spring in toast form - any leftover wild garlic pesto is delicious on eggs, salmon, pasta etc! Wild garlic pesto: toasted pine nuts, salt, wild garlic, freshly grated parmesan, olive oil & a squeeze of lemon juice

This is the ultimate spring pasta using delicious seasonal ingredients like asparagus and wild garlic - it’s super quick and easy to make, and tastes like spring! RECIPE (per person): 100g spaghetti or linguine 1 bunch of asparagus (~7), chopped 1 clove of garlic Knob of butter (I use wild garlic butter) 1 lemon Parmesan 1. Cook the pasta in heavily salted water for 2 mins less than the packet says. Reserve some of the cooking water. 2. Add a drizzle of oil to a pan on medium heat. Add the asparagus stems first, and then after a minute add the tips. Season with a pinch of salt. 3. Mince in some garlic and add a knob of wild garlic butter (recipe on my feed; use normal butter if you don’t have wild garlic butter). 4. When the garlic is beginning to colour and the asparagus has absorbed all the flavour but is still firm, add the cooked pasta, the zest and juice of 1/2-1 lemon, a splash of pasta cooking water and a big handful of freshly grated Parmesan 5. Toss everything together until you have a creamy sauce that coats the pasta (adding more lemon or pasta water or parmesan if needed). 6. Serve immediately and enjoy! #asparagus #lemon #pasta #easyrecipes #springrecipes #asmrfood #homecooking #easyrecipe #quickrecipe #pastalover #easydinners #feedfeed

I finally tried the viral 🍓 shaved ice

If you love mangoes, you need to try this dessert! It’s easy to make and so refreshing 🥭 RECIPE (serves 4): 1/2 cup mini tapioca pearls (sago) 3 mangoes (I used Kesar mangoes) 1 cup coconut milk 1/4 cup condensed milk 1. Add boiling water to a large saucepan. 3. Add the sago and bring to a simmer on medium heat. Cook for 10 minutes, or until the sago is almost transparent, stirring occasionally 5. Cover and turn off the heat. Let the sago sit for 10-15 minutes or until they become completely transparent 6. Drain the sago and rinse well with cold water. Keep the sago submerged in cold water until ready to use 7. Add the flesh of 1.5 mangoes, the coconut milk and the condensed milk to a blender and blend until smooth. Taste and add more condensed milk if needed 8. Cut the remaining mango into small cubes 9. Drain the sago and add to the mango mixture. Stir until combined and chill in the fridge until ready to serve 10. To serve, top the chilled mango sago with the mango cubes and a drizzle of coconut milk - enjoy! #mangosago #mango #sago #easyrecipes #dessert

These veggie spring rolls are a delicious way to eat a variety of veggies - they’re fun to make and eat! RECIPE: 2 eggs, beaten with some soy sauce, sesame oil and black pepper Shiitake mushrooms, sliced Red cabbage, shredded Carrot, shredded or grated Spring onions, sliced A big handful of spinach Sesame oil Soy sauce Rice vinegar Garlic, minced Ginger, minced Sesame seeds Rice paper To serve: sweet chilli dipping sauce 1. Add a drizzle of oil to a pan on medium heat. Pour in the beaten eggs and cook until just set before flipping. 2. Roll up the egg and slice. 3. Add a drizzle of oil to the pan and cook the mushrooms until beginning to colour. Add a splash of soy sauce and cook for another 1-2 minutes. 4. Then add the rest of the vegetables (minus the spinach), a splash of soy sauce, sesame oil, rice vinegar, garlic, ginger, and cook for a few minutes. Finally add the spinach and cook until the leaves wilt. Set aside to cool slightly. 5. Soak a rice paper sheet in room temp water for a few seconds until just beginning to soften. Add 2 spoonfuls of the vegetables, a few slices of egg, sesame seeds, and roll up. 6. Brush the spring roll with oil and repeat with the rest of the rice paper sheets and filling. 7. Pan fry the spring rolls until crispy on all sides. 8. Serve with a sweet chilli dipping sauce and enjoy! #easyrecipe #quickrecipe #springrolls #ricepaper #feedfeed #food52 #asmrfood #asmrvideo #tastemade #buzzfeedtasty #healthyrecipes

Bagel Board 🥯 The Chopped Bagel video I posted seemed to divide opinions so this is a great and fun alternative - perfect for a brunch party or as a starter! Ingredients: Cream cheese Salt & pepper Lemon zest Smoked salmon Dill Everything but the bagel seasoning Bagels Note: you can customise this and use your favourite ingredients but these are mine! #bagel #butterboard #bagelboard #easyrecipe #quickrecipe #feedfeed #food52 #creamcheese #smokedsalmon #easyrecipes #brunchideas

- pan fry a slice of sourdough in olive oil, then top with sliced avocado, 2 grated boiled eggs (boil for 9 mins then plunge in an ice bath before peeling and grating with a microplane), grated Parmesan, chives, salt & pepper. Grating the eggs gives them a delicious, fluffy texture and the combination with the Parmesan, chives and black pepper is so delicious! #avocadotoast #gratedegg #avocado #easyrecipe #breakfast #breakfastideas #toast #asmrfood #asmr #homecooking #easyrecipes #quickrecipes #asmrvideo

INGREDIENTS (serves 4): 4 salmon fillets 2 banana shallots, finely chopped 3 garlic cloves, minced 1 tbsp freshly grated ginger 1 red pepper, roughly chopped 3 tbsp Thai red curry paste 2 tbsp tomato paste 1/2 tsp ground coriander 1/2 tsp ground cumin 1/4 tsp cayenne pepper 100ml vegetable stock 1 tbsp peanut butter 1 tbsp fish sauce Juice of 1/2 lime 1 tin coconut milk (400ml) 2 pak choi, roughly chopped To serve: rice, fresh coriander, lime juice RECIPE: 1. Season the salmon with a pinch of salt, pepper and cayenne pepper. Add a drizzle of oil to a pan and cook the salmon fillets for 3-4 mins on each side. Set aside. 2. Add a drizzle of oil to the pan and sauté the shallots, garlic & ginger for a few minutes. Then add the pepper and cook for another 2-3 minutes. 3. Add the curry paste, tomato paste & spices and cook for 1-2 minutes before adding vegetable stock. 4. When the curry is bubbling, add the rest of the ingredients. 5. Bring everything to a simmer before adding the salmon fillets. Simmer for 3-4 minutes or until the salmon is cooked and everything is piping hot. 6. Serve with lots of fresh coriander, lime and rice - enjoy! Add some chilli flakes at the end for extra heat! #52grams #foodstylist #foodporn #buzzfeedfood #aetheticvideos #foodaesthetic #aestheticfood #easyrecipes #buzzfeedtasty #healthyrecipes #feedfeed #foooodie #infatuation #foodstagram #foodgasm #onthetable #buzzfeast #devourpower #forkyeah #curry #foodgawker #lefooding #salmon #food52 #tastemade

This delicious, refreshing Mexican drink is the perfect pick me up! I use a nut milk bag to strain the liquid but a cheese cloth will also work! 1 cup white rice (I used basmati rice and rinsed it before using) 3 cups water 1 cinnamon stick Soak overnight Blend & strain Add strained liquid back to blender with 1/2 cup evaporated milk, 1/2 cup condensed milk & 1/2 tsp vanilla Blend & strain again Serve over ice and enjoy! Store the rest in the fridge for up to 5 days! #horchata #drinkrecipes #mexican #easyrecipe

This Persian dip is super simple but so delicious & refreshing - perfect for this weather! I love eating it on toast with a poached egg. Ingredients 1 tbsp olive oil 
1 garlic clove, minced 
250g spinach 400g Greek yogurt Juice of 1/2 lemon Salt & pepper 
20g butter 
20g pine nuts 
 Recipe 1. Add the olive oil to a pan on medium-high heat. Add the garlic and spinach. Season with salt & pepper and cook 3 minutes or until the spinach has wilted. Put the spinach in a sieve to drain the excess liquid and set aside to cool. 2. Add the butter to a pan on medium heat. Once melted and beginning to brown, add the pine nuts and a pinch of salt. You can also add a pinch of cayenne pepper for some heat. Fry for 1-2 minutes, stirring occasionally, until the pine nuts are golden. 3. Once the spinach has cooled, finely chop it. Add the greek yoghurt, spinach & lemon juice to a mixing bowl. Stir and taste for seasoning. 4. Put the dip in serving bowls and top with the butter and pine nuts. Serve with crusty bread and enjoy! #dips #spinach #borani #easyrecipe

Comment SPINACH WRAPS and I’ll DM you a link to the full recipe 🥰 (including the tuna salad!) This is one of my favourite healthy lunches at the moment - you can switch up the fillings but my favourite is rocket, tuna salad, avocado and pesto!

RECIPE (makes 4 mini pies): 3 bramley apples, peeled and cut into small pieces 1/4 cup light brown sugar Squeeze of lemon juice Pinch of ground cinnamon Pinch of salt Knob of butter 1 sheet of ready rolled puff pastry 1 egg, beaten Demerara sugar 1. Preheat the oven to 200C. 2. Add the butter to a pan on medium heat. When the butter has melted, add the apples, sugar, lemon juice, cinnamon and salt. 3. Cook the apples for 10-15 minutes or until tender. Put the apple mixture in the fridge to cool completely. 4. Cut the puff pastry into 8 rectangles. 5. Top one piece of puff pastry with a few spoonfuls of the cooled apple mixture. Top with another piece of puff pastry and use a fork to seal the edges. 6. Brush the pastry with the beaten egg and sprinkle over some demerara sugar. Repeat with all of the pastry. 7. Bake the pies for 20-22 minutes or until golden. Enjoy warm! #52grams #foodstylist #foodporn #buzzfeedfood #aetheticvideos #foodaesthetic #aestheticfood #easyrecipes #buzzfeedtasty #healthyrecipes #feedfeed #foooodie #infatuation #foodstagram #foodgasm #onthetable #buzzfeast #devourpower #forkyeah #forkfeed #foodgawker #lefooding #applepie #food52 #tastemade

Episode 4: HOT CHOCOLATE Welcome back to Christmas Classics: my new series where I’ll be showing you how to make my favourite festive foods 🎄 For episode 4, I’m making the ULTIMATE hot chocolate