Exploring the World of Squishy Wonders

• • #porsche #gt3rs #spyderrs #gt4rs #supercars #trending #carspotting #carphotography #viral

Uno.. Dos.. Tres.. HALA MADRID! 🤍🔙

La calidad de Arda Güler 🤤✨

Arda Güler con los aficionados 😍🤍

Endrick’s little brother was born of all the formality and wrapped himself up in a rug. 🤣🤣🤣

Full video of Alex Padilla cheating on Lamine yamal 😭

This is so cute 🥺

“Do I have to?” 😂

Happy birthday ❌happy death day of car pen ter✅

food😸🥳 Chlo khub khaya jaye

Tag your gang😂

Pov . This reel is watching his parents 😂

😆😂🤣

🤩🤩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

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Classic cheesecake with salted caramel ✨

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

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

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

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

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

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