Tom Smallwood

Dubai Chocolae Bar V.2 #creatorsearchinsights #fixchocolatebar #dubaichocolate #viraldubaichocalate #kataifi #kunafa #knafeh #chocolate #howtotemperchocolate #chocolatelover #sweettooth

What should I fill the next ones with ? 🤔 #dubaichocolate #kataifi #viraldubai #knafe #kunefe #dubaidessert #fypシ #viralfood #foodtrend #temperedchocolate #mukbang #fixdessertchocolatier #uae

Cookie dough stuffed chocolate bar 🍫 - #chocolate #cookiedough #ediblecookiedough #Recipe

Cookies & Cream Stuffed Chocolate Bar Filling: - 250g Philadelphia cream cheese, room temp - 60g unsalted butter, soft - 1 tsp vanilla paste - 1 cup powdered sugar - 9 Oreos, crushed 1. Whip cream cheese and butter with a hand mixer or stand mixer until smooth, no lumps at all. 2. Whilst mixing slowly add in the powdered sugar about 1 tbsp at a time 3. Once fully incorporated add in the vanilla paste and whisk to combine 4. Put the Oreos in a ziplock bag and beat with a rolling pin until crushed, I like to leave some bigger pieces in there for texture but do what you want. 5. Fold the Oreos through the cream cheese mixture and leave in the fridge until ready to use. This filling is perfect for injecting into cupcakes, used as icing on cakes or you could just eat it with a spoon (like I did with the leftovers) #cookiesandcream #stuffedchocolatebar #fixchocolatebar #dubaichocolate #asmr #chocolate #oreos #dessert #sweettreat #fyp #dubaidessert #fyp #chocolatemaking #howtotemperchocolate

Replying to @Lenyia An idiots guide to tempering chocolate 1. You need 1 microwave safe bowl, 1 stainless steel bowl, a spatula and a thermometer 2. melt chocolate and heat it to 82.5-88°F. If it’s too hot, just let it cool down 3. Cold steel bowl in the freezer for 20-30 mins 4. Pour about 1/4 of the melted choc into cold bowl 5. Stir vigorously until it starts to thicken and sticks to the side of the cold bowl 6. Pour back into the warm chocolate 7. Stir to combine, completely incorporating the two 8. Test by dipping a butter knife into the chocolate and allowing to cool at room temperature. When cool is should have a matte, slightly glossy look to the surface Chewy Salted Caramel: - 200g caster sugar - 80g unsalted butter - 100g cream - 50g glucose syrup - 1 tsp salt 1. Melt the sugar in a small, non-stick pan on medium heat until all sugar is dissolved and it turns a deep amber colour. 2. Whisk through butter, being careful to not get any melted sugar on your skin, stirring until the butter and sugar combine 3. Pour in cream and whisk until combined, allow to boil for 1-2 mins. 4. Add in glucose syrup and salt, stirring well 5. Pour into a heat resistant container and blend with an immersion blender until smooth #howtotemperchocolate #temperedchocolate #temperedchocolaterecipe #howto #temperchocolateathome #saltedcaramel #educationalvideo #fyp #explorepage #caramello #chocolatecaramel #chocolate #stuffedchocolatebar #dubaichocolatebar

Crème Brûlée donut 🍩 Crème pattissiere: 1. Combine 3 eggs, 75g sugar, 38g plain flour and 1 tsp vanilla paste in a bowl, whisking to combine. 2. Heat up 365ml whole milk on the stove until warm. Remove from the heat and temper the eggs by slowly streaming the warm milk into the eggs, whisking constantly. 3. Fully combine both and return to the stove on medium-low heat, whisking constantly until the custard thickens. Bring it to a boil for 30 seconds to ensure the flour is cooked 4. Transfer into a bowl and cover with plastic wrap, making sure it has contact with the surface of the custard. #noskin 5. Mix with whipped cream in a 1.5:1 ratio of custard:cream to make the crème diplomat filling Assembly: 1. To make the donuts follow the recipe & instructions from @Señor Kane . Kane’s recipe is foolproof and if I can do it, I’m more than sure you can 2. Create a hole in the cooled donuts with a pairing knife and push side to side to create a crevice inside the donut. 3. Add the crème diplomat to a piping bag with a 5mm nozzle and fill completely. Make sure the donuts are completely cooled or the cream will melt and fall out 4. Melt sugar slowly on the stove to make a basic caramel and dip the top side in. Be extremely careful with this step because the sugar will be ridiculously hot at this stage and sugar burns will stick to your skin. Carefully place onto a wire rack to fully cool #donut #doughnut #cremebrulee #donutrecipe #creamfilleddonut #sweettreat #EasyRecipes #food #asmrsounds #foodporn #creatorsearchinsights

How to make this ⬇️ Ingredients: Sauce: - 1kg mince, split into 500g pork, 500g beef - 1 brown onion, diced fine - 2 stalks celery, diced fine - 1 carrot, diced fine - 4 cloves garlic, minced - 2x 600ml passata - 1 bunch fresh basil - 1 bunch fresh thyme - 1/2 bunch fresh oregano - 1 tbsp dried rosemary - 2 tsp chilli flake - 500ml beef stock - Salt & pepper to taste Bechamel: - 100g unsalted butter - 100g plain flour - 1L whole milk - 1/2 tsp nutmeg - 1/2 tsp white pepper - Salt to taste Other: - 1 packet/8 sheets fresh lasagne sheets - 500g fresh, low moisture mozz. Grated 1. Brown off meat in a large saucepan until all moisture has evaporate and meat gets a deep brown crust. Remove from the pot 2. Add in onion, celery, carrot with a pinch of salt and sweat for 5-10 mins on low heat. Onions should be translucent and carrots soft enough to squeeze to mush 3. Add in garlic and cook for 1 minute before adding back in the meat and stirring to combine. 4. Add in beef stock and passata + about 1/2 the volume in water to rinse out the inside of the jars. Stir to combine and add in the herbs (rosemary, thyme, basil and oregano) and chilli flakes 5. Bring to a simmer, cover 90% of the way with a lid and allow to cook for at least 1 hour but ideally 3+, stirring occasionally 6. For the bechamel melt butter in a large pan or saucepan until foamy and almost boiling (making sure there is as little water content as possible). Add the flour on top and whisk to combine, cook this out for 1-2 minutes to cook out the raw taste/smell of the flour. 7. Incorporate milk in 3 stages, the first stage being the least milk (roughly 1/2-1 cup) and the final stage being the most (2 cups). Make sure there are no lumps before adding more milk. 8. Bring the bechamel to boil and keep it there for 30 seconds to 1 minute. Take off the heat and season with nutmeg, white pepper and salt. 9. Build lasagne in this order. Lasagne sheet, bechamel, meat sauce, mozzarella. 10. Cover with foil and bake for 30 mins @ 180°C/360°F then uncover, top with mozzarella and bake for another 10 mins to melt and crisp up the cheese #lasagne #lasagnerecipe #italianfood #soulfood #garfield #bolognesesauce #spaghettibologneserecipe #creamypasta #cheesesauce #cheeserecipes #italianfoodrecipe #italiancooking #cookingrecipes #guyscooking #CookingHacks #tiktokfood

Replying to @Naomi Tree Chewy Salted Caramel Recipe: - 200g caster sugar - 80g unsalted butter - 100g cream - 50g glucose syrup - 1 tsp salt 1. Melt the sugar in a small, non-stick pan on medium heat until all sugar is dissolved and it turns a deep amber colour. 2. Whisk through butter, being careful to not get any melted sugar on your skin, stirring until the butter and sugar combine 3. Pour in cream and whisk until combined, allow to boil for 1-2 mins. 4. Add in glucose syrup and salt, stirring well 5. Pour into a heat resistant container and blend with an immersion blender until smooth #caramelrecipe #howtomakecaramel #chewysaltedcaramel #recipes #saltedcaramel #baking #cookingvideo #comedy #fyp #foryoupage #howtomake

Replying to @CA$H What should the next bar be ? 🤔 Marshmallow: - 22g Gelatine - 80g Glucose syrup - 412g white sugar - 120g water for gelatin - 120g water for the sugar syrup 1. Add sugar, water and glucose syrup to a saucepan and mix until sugar is wet. Turn the heat on medium and heat the sugar up without stirring until it reaches 118°C/245°F. Avoid any sugar crystals forming around the sides of the pot by brushing them away with a wet pastry brush or a wet paper towel 2. Bloom the gelatin by adding it to the bowl of a stand mixer along with the water. Leave this for 10 mins whilst the sugar is coming up to temperature 3. When the sugar is ready turn the mixer on low speed and slowly stream the sugar syrup down the side of the mixing bowl. Be careful because this is very hot. Continue this until all of the sugar syrup has been poured into the mixer 4. Whip on medium speed until the mixture has doubled and is light and fluffy. Turn the mixer to high speed and mix for another 3-5 minutes, until the mixture has doubled again 5. Turn out and pour into a dish that’s been heavily coated in a 50/50 split of corn flour and powdered sugar. Cover the top also and leave to set for at least 6 hours #smores #marshmallowrecipe #howtomakemarshmallow #food #Foodie #smoreschocolatebar #smoresmarshmallow #asmr #chocolateasmr #howtotemperchocolate #temperedchocolate #fyp #viralrecipe #creatorsearchinsights #smoresdip

Full recipe👇 Chipotle Chicken: - 6 boneless, skinless chicken thigh, cubed - 2 tbsp chipotle in adobo sauce - 1 tsp salt - 1 tsp white pepper - 1.5 tsp garlic powder - 1 tbsp honey - 1/2 cup parsley Combine everything in a bowl, mix to combine and leave to marinate for at least 1 hour and up to 2 days. Cook in a screaming hot cast iron pan for 1-2 minutes each side Grilled corn & Black bean salsa: - 1 whole corn on the cob - 1/2 tin black beans, rinsed - 1 clove garlic, grated - Juice from 1/2 a lime - Salt and pepper to taste Lightly coat corn in olive oil and season lightly with salt, grill on a bbq until slightly charred all over. Cut corn off the cob and combine in a bowl with remaining ingredients Guac: - 1 avocado - Juice from 1/2 a lime - 1/2 cup coriander, finely sliced Scoop avocado out of skin and place in a bowl. Mash with a fork before adding the remaining ingredients, stirring to combine and seasoning to taste with salt Pico: - 2 vine ripened tomato’s, seeds removed and diced fine - 1/2 red onion, diced fine - Juice from 1/2 a lime - 1/2 cup coriander, sliced fine Combine everything in a bowl, seasoned to taste with salt and pepper. Make this when you want to serve it, the salt will bring a lot of moisture from the tomato Coriander & Lime rice: - 2 cups jasmine rice, washed thoroughly - Juice from 1/2 a lime - 1/2 cup coriander, finely sliced Cook rice in a rice cooker, allowing to steam for 5 minutes once done. Add the coriander and lime juice, making slicing motions with a flat spoon to mix. #chipotle #highproteinrecipes #fakeaway #chipotleathome #EasyRecipe #pov #Foodie #creatorsearchinsights

Don’t be like @jasminseats , turn a boring can of tuna into this instead Spicy Tuna Sushi Boat 🍣 Ingredients: - 1 90g tin of tuna, drained - 15g kewpie mayonnaise - 5g sesame oil - 20g sriracha - 5g rice wine vinegar - 1/2 a spring onion, sliced thin - Furikake seasoning for garnish - Sesame seeds for garnish 1. Combine tuna, mayo, sriracha, sesame oil, rice wine vinegar and spring onion in a bowl mixing well to combine 2. Slice a cucumber lengthways and scoop out the seeds 3. Fill the hollow cucumber with cooked rice followed by the tuna salad mix. Garnish with a drizzle of mayo and sriracha topped with furikake and sesame seeds #spicytuna #healthysushi #highproteinrecipes #lunchideas #EasyRecipes #sushiboat

Sushi Taco 🌮🍣 Ingredients: Spicy tuna: - 200g sashimi tuna/salmon - 2 tbsp kewpie mayo - 1/2 tsp sesame oil - 1 tsp soy sauce - 1 tbsp sriracha - 1/2 tsp furikake - 1/4 tsp msg - 1 tbsp spring onion Sushi rice: - 1 cup short grain rice, washed thoroughly - 1 cup water - 1/4 cup rice wine vinegar - 1 tbsp sugar - 1 tsp salt - 1 tbsp furikake Tempura batter: - 90g plain flour - 75g potato starch - 3/4 cup soda water - 1/4 cup tequila - 1 egg - Ice cubes to keep it cold #sushitaco #sushitacos #sashimi #spicytuna #Foodie #viralfood #fusionfood @Genio | Easy Recipes @Jiny Maeng @Bridey Drake @biteswithlily @SYDNEY FOOD BOY @Chebbo 🍔

“Crookie” 🥐🍪 #crookie #croissantcookie #viralrecipe #foodtrend #cookiecroissant #viralfood #foodtrend #Foodie #fyp #explorepage #trending #EasyRecipe #2ingredientrecipe #2ingredients #simplefood #sweettreat #cookiedough #asmrfood #asmrcooking

Protein LCM’s Ingredients: - 190g marshmallows - 50g light butter - 220g protein - 30g chocolate 1. Melt marshmallow and butter in the microwave 30 seconds at a time, stirring in between, until everything is melted 2. Add the soy protein crispies and stir to combine 3. Lightly spray a cupcake tin with cooking oil and evenly fill each hole 4. Melt chocolate in the mircrowave and drizzle over the top 5. Leave in the fridge for 20 minutes to set 6. Enjoy #ricecrispies #highprotein #EasyRecipes #highproteinrecipes #healthyrecipes #healthyrecipes #Foodie #fyp

Creamy Peppercorn & Steak Papardelle Ingredients: - 1 golden shallot, finely diced - 2 cloves of garlic, finely minced - 2 tbsp green peppercorns - 50ml brandy - 1 tbsp black pepper - 400ml beef stock - 400ml cream - 1 cup parsley, finely sliced - 250g papardelle - 440g scotch fillet steak 1. Cover steak in salt and leave in the fridge for at least 1 hour but ideally overnight. Leave out for 1 hour before cooking to come to room temp. Insert temperature probe and bake in a 130°C oven until an internal temperature of 47°C is reached. Remove from oven, pat dry with paper towel and sear in a hot frying pan for 30 seconds-1 minute to build a golden. Cover with foil and set aside. 2. Drain excess oil from frying pan and soften shallot, then add garlic and peppercorns. Cook out for 1 minute then add in the brandy or whiskey, flambé is optional, cook out the alcohol 3. Add in beef stock and reduce by 50% before adding the cream and a pinch of salt and the black pepper. Bring the sauce to a simmer and reduce the cream by 50% 4. Add in cooked pasta for the final 2 minutes of cooking. Toss through parsley and serve topped with steak and Parmesan cheese #steakrecipes #steakpasta #creamypasta #steakandpeppercornsauce #creamypastarecipes #groundbeefcreamypasta #whitecreamypastasauce #highproteinrecipes #easypastarecipes #parmesanpasta #fettucinepasta #creatorsearchinsights

Where my dawgz at ? 🌭 #cookingfail #kitchenfail #pizzadog #viralrecipe #viralrecipes #hotdogpizza #pizzahotdog #pizzadough

Pizza Dawgz! Poolish: - 150g water - 150g flour - 5g yeast - 1 tbsp sugar - Mix and leave to ferment on counter for 5-18 hours Dough: - 210g water - 6g salt - Poolish - 360g bread flour - Dissolve the salt into the water - Whisk the Poolish into the salt water solution - Mix then turn out onto the bench - Knead for 5-10 mins or until a smooth, less sticky ball forms - Transfer to a large bowl - Leave covered for 16-24 hours #pizza #hotdog #pizzadogs #hotdogpizza #foodtrend #fypシ #cooking #pizzadough

“Don’t be like @tom.smallwood … turn your leftover veggies into this instead 🤌🏽”- @Jasmin’s Eats Vege pancake that is so extremely customisable. We used spring onions, white onion, zucchini, carrot and red onion but the options are honestly endless. The batter measurements will depend on how many veggies you have but as a general rule of thumb 1 cup plain flour + 1/4 cup corn flour Mix with cold water until thick ribbons form and there’s no more lumps. We don’t want it too thin. If your veggies aren’t coated enough, make more batter in a seperate bowl before adding it to the original. Neutral oil in a preheated pan over medium heat, add the batter in ensuring it’s as even as possible. After a few minutes lower the heat. Anothwe 2-3 minutes later or until golden, flip. Don’t have the heat too high otherwise the batter won’t cook through! Finish with teriyaki, kewpie and spring onions. #vegepancake #easydinner #quickmeals

I have a date, a sticky date Ingredients: - 125g unsalted butter - 150g muscovado sugar - 2 tbsp golden syrup - 1 tsp vanilla paste - 2 large eggs - 150g self raising flour - 150g medjool dates, diced small - 250ml water - 2 tsp bicarb - 100g unsalted butter - 150g brown sugar - 3 tbsp brown sugar - 1 tsp vanilla paste - 150ml double cream 1. Cream the butter and sugar together in the bowl of a mixer then add the golden syrup and vanilla paste. Mix well to combine before adding the eggs and mixing once more. Add flour and mix one more time to incorporate. 2. Add the water and dates to a saucepan and bring to a simmer, cooking for 3-5 minutes. Add bicarb and stir to combine, this will fizz a whole bunch so be careful. Allow to cool before mixing into the batter. 3. Pour into an oiled bundt tin (or whatever shape you want) and bake at 160° for 45-50 mins. Take out and flip upside down onto a wire rack to help release from the tin and cool down 4. Add remaining butter, brown sugar, golden syrup to a saucepan on medium heat and cook until the sugar and butter have melted. Add vanilla paste and a pinch of salt, bring to a boil then remove from the heat. 5. Remove pudding from the cake tin onto a serving plate and pour the salted caramel sauce over the top #stickytoffeepudding #stickydatepudding #kathandkim #baking #EasyRecipe #butterscotchsauce