Can someone calculate the macros, turns out I DO care Ingredients: for 2 serves Chips: - 4 large spud lite potato’s - 1 tbsp olive oil Sauce: - 4 tbsp mayo - 1.5 tbsp chipotle chilli in adobo sauce - 1 tbsp pickle juice Beef: - 500g extra lean beef mince - 1 tsp beef tallow - 2 garlic cloves - 1 jalapeño, seeded and diced - 1/2 large capsicum, diced - 10 cherry tomatoes - 2 tsp smoked paprika - 1 tsp cumin - 1 tsp chilli powder - 1 tsp dried oregano - 80g light mozzarella - Salt (to taste) - White pepper (to taste) #healthydinner #highprotein #loadedfries

AD| Don’t miss out on the foods you love, Tip Top THE ONE gluten free is your perfect gluten free option! It’s a good source of iron, high in fibre and tasty too! Try this panzanella salad made with gluten free croutons! For the Panzanella Salad: - 4 slices Tip Top The One Gluten Free Bread, cut into 1-inch cube - 2 tbsp olive oil - 1 cup cherry tomatoes, halved - ½ small red onion, thinly sliced - ½ cucumber, diced - ¼ cup fresh basil leaves, torn - 2 tbsp capers (optional) - 1 ball fresh mozzarella For the Dressing: - 3 tbsp extra virgin olive oil - 1 tbsp red wine vinegar (or balsamic for a sweeter touch) - ½ tsp Dijon mustard - 1 garlic clove, minced - Salt and pepper to taste 1. Preheat the oven to 180°C (350°F). 2. Toss the bread cubes with 2 tbsp olive oil and a pinch of salt. 3. Spread them out on a baking tray and bake for 10-12 minutes, flipping halfway, until golden and crispy. 4. In a large bowl, combine the cherry tomatoes, red onion, cucumber, basil, and capers. 5. Whisk together all the dressing ingredients and pour over the salad. Toss well. 6. Add the toasted bread cubes and gently mix. Let the salad sit for 10-15 minutes so the flavors can combine. 7. Serve on a large plate topped with grilled chicken for extra protein #Tiptop #TipTopBakeryAU #panzanella #glutenfreerecipes #panzanellasaladrecipe @Tip Top

Can confirm the meat was okay to eat. I’m not sick. Yet #braciole #braciolerecipe #whatisbraciole #italianfood #italiancooking

AD| Gluten Free BLT w/ fried heirloom tomato 🍅 @tiptop.bakery #Tiptop #TipTopBakeryAU #friedtomato #BLT #sandwich Ingredients: - 3 slices of streaky bacon - 1-2 heirloom tomatoes, sliced thick - ½ cup gluten-free breadcrumbs - 1 egg, beaten - Salt and pepper, to taste - 1 cup shredded iceberg lettuce - 1 tablespoon mayonnaise - 2 slices of gluten-free bread Instructions: 1. In a skillet over medium heat, cook the thick-cut streaky bacon until crispy. Transfer to a paper towel-lined plate to drain 2. Season the tomato slices with salt and pepper. Dip each tomato slice into the beaten egg, then coat with the gluten-free breadcrumbs. In the same skillet fry the breaded tomato slices until golden brown on both sides. Transfer to a paper towel-lined plate. 3. Toast the gluten-free bread slices until golden and crispy. Spread mayonnaise on one side of each toasted slice. Layer shredded iceberg lettuce on one slice of bread. 4. On top of the lettuce, place the fried breaded heirloom tomatoes. Add the crispy bacon slices. Top with the second slice of toasted bread (mayonnaise side down). 5. Slice the BLT in half and serve immediately. Enjoy the delicious combination of crispy bacon, juicy fried tomatoes, fresh lettuce, and creamy mayonnaise!

This is the PERFECT cookie 🍪 #cookie #chocchipcookie #baking

Replying to @Tizzle Here’s your parm… #chickenparm #chickenparmrecipe #chickenparmigiana #chickenparmdinner #easychickenparmrecipe

Dubai Chocolre Strawberry Bar-k #creatorsearchinsights #chocolatebark #foodfail #chocolate #pistachio

Viral Dubai Chocolate Strawberry cup! 🍓🍫 #chocolatestrawberrycup #dubaichocolate #chocolatestrawberries #pistachiocream #viralfood

The perfect Valentine’s dinner ❤️ Ingredients: - left over lamb ragu - 400g passata (tomato puree) - 1 small brown onion, diced - 2 cloves garlic, minced - 2 tbsp olive oil - 250g giant shells (conchiglioni) - 150g low moisture mozzarella 1. Preheat oven to 180°C 2. Sweat off onion in olive oil over medium heat with a pinch of salt to draw out moisture and season 3. Once onions are soft add in garlic and stir fir 30-60 seconds or until garlic is fragrant 4. Add in passata, stirring to combine. Bring to a simmer, cover with a lid and reduce by 50%. This should take about 15-20 minutes. Season with salt to taste, if too acidic add a small amount of sugar 5. Bring a large pot of water to a boil and generously season with salt. Add in pasta shells and cook until al dente (-2 minutes from cooking time on package) 6. Once cooked strain pasta through a colander and rinse thoroughly with cold water to stop the cooking process 7. In an oven safe dish spoon a thin layer of the tomato sauce to prevent the shells from sticking 8. Spoon your lamb ragu filling (or any other filling, spinach and ricotta is great) into the cooled pasta shells and arrange on top of the sauce “lube” layer. Top with a little extra sauce and low moisture mozzarella 9. Bake in the oven for 15-20 minutes or until the cheese is melted and slightly browned #stuffedshells #stuffedshellsrecipe #valentinesday #valentinesdaydinner #romanticdinner #cooking #creatorsearchinsights

Crispy pork belly spicy salad appreciation post #creatorsearchinsights #crispypork #spicysalad #thaifood #thailand

The fruit in Thailand is INSANE!

#ad What happens when two Aussie icons get turned into corn chips? Let’s find out how great a pair they really make!! These limited-edition CC’s and Four’N Twenty chip flavours are available now. @justsayccs @Four’N Twenty #foodreview #aussieclassics

@Tini👩🏼‍🍳🔥 Mac n Cheese 🧀 Baked Three-Cheese Mac and Cheese Ingredients: • 250g cavatappi pasta • 225g mozzarella, shredded • 225g Colby Jack, shredded • 115g sharp cheddar, shredded • 20g butter • 12g flour • 170g evaporated milk (½ can) • 240g heavy cream • 7g Dijon mustard • 3g salt (or to taste) • 2g black pepper • 2g garlic powder • 2g smoked paprika Instructions: 1. Cook the Pasta: • Bring a large pot of salted water to a boil. • Add the cavatappi pasta and cook for 8 minutes until al dente. • Drain and set aside. 2. Make the Cheese Sauce: • In a large saucepan over medium heat, melt the butter. • Add half of the seasoning (salt, pepper, garlic powder, and smoked paprika) and let it bloom for 30 seconds. • Stir in the flour and cook, stirring continuously, for about 1 minute to form a roux. • Slowly add the evaporated milk while whisking constantly to create a smooth béchamel sauce. • Whisk in the Dijon mustard and continue cooking until the mixture thickens. • Gradually pour in the heavy cream, stirring to incorporate. • Reduce the heat to low. 3. Incorporate the Cheese: • Slowly add the shredded cheese (except for ¼ of it, which will be reserved for topping), a little at a time, stirring constantly to melt it fully before adding more. • Before adding the last portion of cheese, mix in the remaining seasoning. 4. Combine and Bake: • Add the cooked pasta to the cheese sauce and stir to coat evenly. • Pour half of the mac and cheese mixture into a greased baking dish. • Sprinkle half of the reserved cheese over the layer. • Add the remaining mac and cheese, then top with the rest of the reserved cheese. • Bake in a preheated oven at 175°C (350°F) for 25-30 minutes until bubbly and golden brown on top. #macncheese #cheesy #viralrecipe #pasta

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

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