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Georgie
@georgiehalfacreeNO 92055
gr486.51K
followers499
videos216.46M
views15.66M
likesrk
ia
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report6https://www.tiktok.com/@georgiehalfacree
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georgiehalfacree's pricing:
Nano: $50–$300
Micro: $300–$1,250
Mid: $1,250–$3,500
Macro: $3,500–$12,000
Celebrity: $12,000+
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#fyp #foryou #dlaciebie #viral #dcb #fy #tend #foryoupage #obsessed #makeup #makeuptutorial #sheingals #shein #sheinEu #leo
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AD | Classic British fish & chips with @fentimansltd Dandelion & Burdock – one of the UK’s favourite strong flavours. For the fish: 2 cod fillets 200g plain flour 150ml beer 150ml vodka (this is the secret to a CRISPY batter) 1/2 tbsp baking power 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp cayenne pepper For the Tartar: 250g mayonnaise 1 tbsp finely chopped red onion 1 tbsp finely chopped capers 1 tbsp finely chopped gherkins 1 tbsp lemon juice 1 tsp dijon mustard Little splash of Worcestershire sauce 1 tsp finely chopped dill 1 tsp finely chopped chives 1 tsp finely chopped parsley For the chips: 2-4 potatoes Neutral oil for frying Mix all of the ingredients together for the tartar sauce and put this to one side. Fill a large saucepan halfway and preheat to 220°c. For the fish batter, combine the plain flour, baking powder, salt, pepper, garlic powder and cayenne in a large bowl. Pour over the beer and vodka then gently mix until you have a thick batter - don’t worry if there’s a few lumps! Pat the cod dry then dip the fish firstly into a little plain flour then into the batter. Fry the fish for 5-7 minutes or until the outside is golden brown and the fish is cooked through (45°c internal temp). Strain on a paper towel and season with a little flakey salt. For the chips, preheat the oil to 190°c and cut the potatoes into thin matchsticks. Add the potatoes to a large bowl full of cold water and give them a good rinse to remove the starch. Pat dry using a paper towel and fry in small batches for 3-4 minutes or until golden, brown & crisp. Drain on a paper towel and season with salt immediately. Serve the fish & chips with a cold glass of Fentimans Dandelion & Burdock which has just been voted one of the UK’s top strong flavours!! Under the likes of pickles at the top (47.8%), brown sauce (45.5%), marzipan (39%), liquorice (38.4%), olives (37.8%), marmite (38.3%) & dandelion & burdock (33.05%).
01:00Turns out I’ve been over cooking my omelettes my whole life😩 this is how you make a real french style omelette and I promise you.. it changes the game!!!!
02:23Slow cooked Pulled Pork 3 ways Serves 8-10 Ingredients 1.6kg boneless British pork shoulder joint 2 onions, cut into quarters 2 carrots, cut into large chunks 2 celery sticks, cut into large chunks 50ml olive oil 50ml red wine vinegar 3 tbsp smoked paprika 2 tbsp brown sugar 2 tbsp fresh thyme leaves 1. Preheat the oven to 200°C Fan. Remove the pork from the fridge, take it out of the packaging and remove the butchers twine. Pat dry with a paper towel and leave it to one side to get to to room temperature while we prep the remaining ingredients. 2. Add the onion, carrots and celery into a large roasting tray. 3. Make the marinade by mixing together the oil, vinegar, paprika, sugar and thyme in a bowl. 4. Put the pork shoulder on top of the vegetables in the roasting tray, rub the marinade over the pork shoulder and sprinkle a generous amount of salt over the skin. 5. Cook in the oven for 35-40 minutes or until the crackling is golden brown and crispy. 6. Remove the pork from the oven, cover in a double layer of tin foil and reduce the oven temperature to 150°C. Cook for a further 4-5 hours at 150°C or 6-7 hours at 120°C Fan. 7. Once the meat is tender and ready to shred apart with two forks, remove the foil and check the crackling is still crispy. If it’s not as crispy as you’d like, you can give it an extra blast for 10-15 minutes at 200°C Fan to ensure it has achieved max crispiness! For Pulled Pork Tacos - simply add 1x 280g jar of tomato based spicy salsa into the shredded pork and serve in a tortilla with chopped onions, finely chopped pineapple and fresh coriander. For Pulled Pork Buns - toss the warm shredded pork in the cooking juices, serve in a toasted bun with prepared apple sauce and crackling. For BBQ Pulled Pork Sliders - mix the pulled pork with 3-4 tbsp of good quality BBQ sauce. Serve in a toasted bun with coleslaw and prepared pickles. *Not an ad, but reposting from another campaign.
01:21Crunchwrap supreme Ingredients: Taco Seasoned beef mince Nacho cheese sauce Doritos or a tostada Lettuce Tomatoes Sour cream Large Tortillas Small tortillas Nacho cheese sauce: 2 tbsp butter 2 tbsp flour 500ml milk 50g cheddar cheese 50g mozzarella 50g Red Leicester 1/4 tsp salt 1/2 tsp smoked paprika 1/2 tsp garlic powder Taco Seasoning: 1/2 tsp chilli powder 1/2 tsp garlic powder 1/2 tsp crushed chillies 1/2 tsp onion powder 1/2 tsp cumin powder 1/2 tsp smoked paprika 1/2 tsp salt
01:42Eggs en cocotte (or baked eggs) is the perfect weekend treat! I’m not sure why I’ve never had these before but my sister recently introduced me to this way of making eggs. Don’t get me wrong, they take a little longer than your usual egg recipe but they’re such a lovely treat for a weekend. They’re so great because you can literally add anything.. Bacon, mushrooms, blue cheese.. you name it! 2 eggs A little butter 2 tbsp Boursin cheese (or blue cheese is amazing!) A splash of cream, milk or creme fraiche A little wholegrain mustard Salt & pepper Fresh chives to serve (If you don’t have fresh herbs, dried herbs can be added before you bake the eggs) Method: Add all of the ingredients, apart from the fresh chives, into a small cocotte or small heatproof dish that fits inside a larger baking dish. Fill the larger baking dish with enough boiling water to half fill your smaller baking dish and bake for 10-12 minutes.
01:06perfect fluffy pancakes 300g plain flour 1 tsp salt 1 tsp bicarb soda 1 tsp baking powder 50g sugar 2 eggs 350ml milk 2 tbsp melted butter Mix the dry ingredients until combined. Mix the wet ingredients until combined. Add the wet to the dry. Mix until a batter is formed - don’t worry if there’s a few lumps of flour & try not to over mix. Pour into a greased hot pan & flip once the pancakes are golden on the bottom & bubbles form on top.
01:11Julia Child’s Chocolate Mousse Recipe: 180g 70% dark chocolate 170g butter 1 shot of espresso 4 egg yolks 4 egg whites 150 caster sugar 60ml orange liqueur Add the chocolate, butter and espresso into a large bowl and place over a pan of barely simmering water. Gradually melt until the ingredients have totally combined then remove from the heat. In a separate bowl, place the egg yolks and whisk for a few minutes until the mixture is thick, pale and forms a slowly dissolving ribbon when a bit is lifted and falls back onto the surface. Add in the liqueur and set the mixture over a pan of very gently simmering water. Keep whisking for 4-5 minutes until the mixture is foamy and warm to touch. Remove the pan from the heat and whisk for an additional 4-5 minutes or until the mixture has cooled. It should again form the ribbon and have the consistency of thick mayonnaise. Once both mixtures have cooled, add the chocolate mixture to the yolk mixture and mix well until full combined. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks have formed. Gradually add the egg whites to the rest of the ingredients and gently fold until totally combined. Be careful not to mix out all of the air bubbles! Gently transfer the mixture to a dish of your choice and refrigerate overnight. Serve with freshly made Chantilly cream & enjoy!
01:03My Mum’s Sticky Toffee Pudding recipe!!! I can’t take much credit for this recipe because my mum has been making this recipe for 25-30 years but whenever I order sticky toffee out & about nothing quite hits as much as hers.. you have to try it!🎁 50g butter 175g caster sugar 2 eggs 175g stoned dates, chopped 300ml water 1tsp bicarbonate of soda 175g self raising flour 1tsp vanilla extract 300ml cream 50g Demerara sugar 1 tbsp black treacle 1. Start by preheating your oven to 170°c and butter eight pudding tins. 2. Beat the butter and sugar until combined then add each egg one by one. 3. Put the dates in a small saucepan and pour over the water. Simmer this for 5-7 minutes until the dates are totally soft. Add the bicarbonate of soda and mix well. Add the dates mixture, flour & vanilla to the butter and sugar and mix until fully combined. 4. Pour the mixture evenly into the right prepared tins and bake for 25-30 minutes. 5. For the toffee sauce, add the cream, Demerara sugar & black treacle to a saucepan and simmer for 5-10 minutes.
00:50TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
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