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@warmnooks: Fairmont Banff Springs Hotel #ai #aigenerated #NatureLover #relax #Wanderlust #BeautifulDestinations #NaturalBeauty #relaxing #dreamplace #fairmonthotel #banffsprings #canada

WarmNooks
WarmNooks
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Region: AU
Tuesday 23 September 2025 19:25:00 GMT
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scooby doo?????? #THEDREAMSHOW4_in_BKK #NCTDREAMTHEDREAMSHOW4_BANGKOK #jeno #NCTDREAM #tds4 #fyp
scooby doo?????? #THEDREAMSHOW4_in_BKK #NCTDREAMTHEDREAMSHOW4_BANGKOK #jeno #NCTDREAM #tds4 #fyp
Crème Brûlée 🔥 Hazelnut, cardamom and cinnamon infused crème brûlée, served with a delicious plum sorbet 🍧 Made using some of @Waitrose & Partners new lower price ingredients range 🙌🏼 #WaitroseNewLowerPrices #ad  Serves 4 Crème Brûlée: 500ml double cream 100ml whole milk 1 vanilla pod, seeds removed 5 cardamom pods, crushed 1 cinnamon stick 100g hazelnuts toasted, finely chopped 7 egg yolks 80g caster sugar Plum Sorbet: 14 ripe plums, stones removed 1 litre water 100ml raspberry grenadine 1 tbsp raspberry grenadine Juice of 1 small lemon 1/2 tsp xanthan gum (optional) 1. Add all of the crème brûlée ingredients, except the yolks and sugar, into a pan and bring to a gentle simmer over a medium-high heat, for a few minutes. Turn off the heat and leave the cream mixture to steep with the spices for at least 1 hour. Strain the mixture into a cheesecloth (reserve bundle of spices and use it to infuse more milk to give your next coffee an amazing twist). 2. Preheat an oven to 130 C / 280 F. 3. Beat the egg yolks and sugar in a heatproof bowl until light and fluffy. Pour in some of the hot cream mixture and whisk to combine. Repeat this in small quantities until all mixed together. 4. Pour the custard into 4 small ramekins, until 3/4 full. Place the ramekins into a high-sided baking tray and fill the base with hot water, until 3/4 up the edge of ramekin. Place into oven and cook for 50-55 minutes until set. Remove from oven and leave to cool whilst preparing sorbet. 5. Once cooled, sprinkle over some caster sugar, blow torch (being careful not to burn) and serve with plum sorbet. 6. To make the sorbet, add the water and grenadine into a pan and bring to a boil. Add the plums, poach for 10-15 minutes until softened then strain the plums and blitz until smooth. Store the poaching liquid in an airtight container in the fridge. Add 130ml of the poaching liquid, 2 tbsp grenadine, lemon juice and xanthan gum (optional) to the purée and mix. Add this into an ice cream machine and churn for 40-50 minutes until frozen. #food #asmr #Recipe #FoodTok #foodtiktok #cooking #Foodie #homecooking #cremebrulee #dessert #sorbet
Crème Brûlée 🔥 Hazelnut, cardamom and cinnamon infused crème brûlée, served with a delicious plum sorbet 🍧 Made using some of @Waitrose & Partners new lower price ingredients range 🙌🏼 #WaitroseNewLowerPrices #ad  Serves 4 Crème Brûlée: 500ml double cream 100ml whole milk 1 vanilla pod, seeds removed 5 cardamom pods, crushed 1 cinnamon stick 100g hazelnuts toasted, finely chopped 7 egg yolks 80g caster sugar Plum Sorbet: 14 ripe plums, stones removed 1 litre water 100ml raspberry grenadine 1 tbsp raspberry grenadine Juice of 1 small lemon 1/2 tsp xanthan gum (optional) 1. Add all of the crème brûlée ingredients, except the yolks and sugar, into a pan and bring to a gentle simmer over a medium-high heat, for a few minutes. Turn off the heat and leave the cream mixture to steep with the spices for at least 1 hour. Strain the mixture into a cheesecloth (reserve bundle of spices and use it to infuse more milk to give your next coffee an amazing twist). 2. Preheat an oven to 130 C / 280 F. 3. Beat the egg yolks and sugar in a heatproof bowl until light and fluffy. Pour in some of the hot cream mixture and whisk to combine. Repeat this in small quantities until all mixed together. 4. Pour the custard into 4 small ramekins, until 3/4 full. Place the ramekins into a high-sided baking tray and fill the base with hot water, until 3/4 up the edge of ramekin. Place into oven and cook for 50-55 minutes until set. Remove from oven and leave to cool whilst preparing sorbet. 5. Once cooled, sprinkle over some caster sugar, blow torch (being careful not to burn) and serve with plum sorbet. 6. To make the sorbet, add the water and grenadine into a pan and bring to a boil. Add the plums, poach for 10-15 minutes until softened then strain the plums and blitz until smooth. Store the poaching liquid in an airtight container in the fridge. Add 130ml of the poaching liquid, 2 tbsp grenadine, lemon juice and xanthan gum (optional) to the purée and mix. Add this into an ice cream machine and churn for 40-50 minutes until frozen. #food #asmr #Recipe #FoodTok #foodtiktok #cooking #Foodie #homecooking #cremebrulee #dessert #sorbet
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Popcorn Chicken 🍗    Crispy panko-breaded popcorn chicken drenched in a sweet and salty sauce, served alongside some coriander-lime rice, this WILL bag you that second date 😏🔥 Serves 2 4 large chicken thighs, skin & bone removed, cut into bite sized pieces 4 tbsp plain flour 1 tsp smoked paprika 1 tsp garlic granules / powder 2 eggs 100g panko breadcrumbs Vegetable oil 2 tbsp sesame seeds 40ml light soy sauce 50g honey 80ml water Juice and zest of 1 lime 2 garlic cloves, minced 1 tsp fish sauce 2 tbsp sesame oil 200g basmati rice 300ml water (enough to cover) Zest and juice of 1 lime Large bunch of coriander, finely chopped Red chillies, finely sliced (to garnish) Spring onions, finely sliced (to garnish) 1. Add the sesame seeds into a pan, toast for a few minutes until golden then remove 1/3 for garnishing later. 2. Add remaining sauce ingredients into pan & cook for 5-10 minutes until thickened. Set aside. 3. Prepare the dredges in 3 separate bowls, mixing the flour, spices, salt and pepper in one, breadcrumbs in another and beaten eggs in the last. 4. Rice the rice until water runs clear, place into a pan and cover with equal amount boiling water. Cook for 10-13 minutes, until cooked through and fluffy. Add the lime zest and juice, coriander and mix to combine. Set aside. 5. Heat vegetable oil in heavy based pan to 180 C / 355 F 6. Coat chicken pieces in the seasoned flour, coat in the egg, then place into breadcrumbs. Toss to coat evenly then place onto tray whilst dredging remaining chicken. 7. Add chicken to the oil and fry for 4-5 minutes until golden brown on the outside and cooked throughout. 8. Remove the chicken from the oil, place into a bowl and pour over sauce. Add a few tbsp of the vegetable oil to the chicken to help the sauce coat thin out and coat chicken evenly. 9. Plate up, top with garnishes and serve alongside the rice. #food #asmr #friedchicken #chicken #Recipe #datenight #FoodTok #foodtiktok #cooking #Foodie #fyp
Popcorn Chicken 🍗    Crispy panko-breaded popcorn chicken drenched in a sweet and salty sauce, served alongside some coriander-lime rice, this WILL bag you that second date 😏🔥 Serves 2 4 large chicken thighs, skin & bone removed, cut into bite sized pieces 4 tbsp plain flour 1 tsp smoked paprika 1 tsp garlic granules / powder 2 eggs 100g panko breadcrumbs Vegetable oil 2 tbsp sesame seeds 40ml light soy sauce 50g honey 80ml water Juice and zest of 1 lime 2 garlic cloves, minced 1 tsp fish sauce 2 tbsp sesame oil 200g basmati rice 300ml water (enough to cover) Zest and juice of 1 lime Large bunch of coriander, finely chopped Red chillies, finely sliced (to garnish) Spring onions, finely sliced (to garnish) 1. Add the sesame seeds into a pan, toast for a few minutes until golden then remove 1/3 for garnishing later. 2. Add remaining sauce ingredients into pan & cook for 5-10 minutes until thickened. Set aside. 3. Prepare the dredges in 3 separate bowls, mixing the flour, spices, salt and pepper in one, breadcrumbs in another and beaten eggs in the last. 4. Rice the rice until water runs clear, place into a pan and cover with equal amount boiling water. Cook for 10-13 minutes, until cooked through and fluffy. Add the lime zest and juice, coriander and mix to combine. Set aside. 5. Heat vegetable oil in heavy based pan to 180 C / 355 F 6. Coat chicken pieces in the seasoned flour, coat in the egg, then place into breadcrumbs. Toss to coat evenly then place onto tray whilst dredging remaining chicken. 7. Add chicken to the oil and fry for 4-5 minutes until golden brown on the outside and cooked throughout. 8. Remove the chicken from the oil, place into a bowl and pour over sauce. Add a few tbsp of the vegetable oil to the chicken to help the sauce coat thin out and coat chicken evenly. 9. Plate up, top with garnishes and serve alongside the rice. #food #asmr #friedchicken #chicken #Recipe #datenight #FoodTok #foodtiktok #cooking #Foodie #fyp


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