For a fast and fresh main that's healthy AND delicious, try our salmon buddha bowl

Salmon Buddha Bowl With Zesty Herb Dressing Recipe

Coles Australian Salmon Skin-On Fillets

olive oil

(200 grams) wholemeal couscous

tsp lemon rind

baby rocket leaves

red cabbage,

tbs pepitas (pumpkin seeds)

tbs sunflower seeds

tbs pine nuts, toasted

flat-leaf parsley

dill

garlic clove, peeled, halved

tbs Greek-style yoghurt

tbs whole-egg mayonnaise

lemon juice

Salmon buddha bowl with zesty herb dressing recipe

These ricotta zucchini parcels with roasted tomato sauce are the perfect accompaniment to a roast chicken or lamb, especially on cold weather days.

Ricotta Zucchini Parcels With Roasted Tomato Sauce Recipe

red onion,

red capsicum, seeded, thinly sliced

garlic clove, crushed

cherry tomatoes

mixed medley tomatoes, halved

(60 grams) pitted mixed olives

ricotta

goat’s cheese, crumbled

zucchini,

Ricotta zucchini parcels with roasted tomato sauce recipe

It's time to ring in the new year with a bang! <p>Or a punch. Badass New Year&#8217;s Champagne Punch, to be specific. This big bowl of NYE cocktail contains coconut rum, Peach Schnapps, strawberry vodka, Rosé Champagne, and pink lemonade. Throw some strawberries, lemon slices, and raspberries in there to up the fruit-fusion factor.</p>

Badass New Year&#8217;s Champagne Punch

Bottle Coconut Rum

Bottle Peach Schnapps

Bottle Strawberry vodka

Bottles Rosé Champagne

Bottles Pink Lemonade

Raspberries

Strawberries

Lemon Slices

//tipsybartender.b-cdn.net/badass-new-years-champagne-punch/720.mp4

Pork shoulder braised in a homemade Thai-style red curry paste with carrots and coconut milk then served over steamed jasmine rice.. 

Red Curry Braised Pork

PASTE:3 coconut milksteamed jasmine rice

Here's what you need: chickpeas, avocado, garlic, jalapeño pepper, fresh cilantro, cumin, lime juice, salt, black pepper, extra virgin olive oil, fresh cilantro

Avocado Hummus Recipe by Tasty

avocado

garlic

jalapeño pepper, seeded

cilantro

cumin

lime juice

salt

black pepper

extra virgin olive oil

cilantro,

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Add chickpeas, avocado, garlic, lime juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.

While blending, slowly add in the olive oil until hummus is creamy and smooth.

Garnish with chopped cilantro, some diced tomatoes, and a drizzle of olive oil.

https://vid.tasty.co/output/46539/mp4_640x640/1502212838

Mexican Sunrise

Corona

(30 milliliters) Tequila

(90 milliliters) Orange Juice

Grenadine

Lime Wedge

Can't wait to try this! One query tho re: that label part: drink til it's even with the top, middle, or bottom of it? 😅

//tipsybartender.b-cdn.net/mexican-sunrise/720.mp4

This recipe makes a LOT! And that’s precisely why I love it – I can stock the freezer with tasty and nourishing dinners to defrost throughout winter and save myself the stress on weeknights.

Thermomix pumpkin curry recipe

brown onions (halved,peeled)

cm ginger (peeled)

red curry paste

coconut oil

tomato paste

coconut cream

vegetable stock

kg pumpkin (peeled, 3 cm diced)

kg potatoes (chopped, 2 cm cubes)

red capsicum (chopped, 2 cm cubes)

100 g baby spinach leaves

rice

roti bread

lime wedges

mint

A very versatile and healthy Mexican beef filling/topping for tacos, nachos and burritos. It is also great with rice.

Mexican Beef Mince Recipe

500 g lean beef mince

kidney beans drained rinsed

onion diced large

tsp sugar

tsp salt and pepper

tsp garlic salt

oregano

tsp cumin

paprika

tsp coriander

tsp ground chilli *to taste

water

passata

tomato

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030939537001&=domain=br

5348771529001-6030939537001

A great dish to entertain with, serve up these crunchy Asian-style bites as finger food with toothpicks! Best served with thinly sliced red chilli, spring onion curls and toasted sesame seeds


Gluten-free salt and pepper tofu recipe

vegetable oil

spring onion, thinly sliced

red chilli, thinly sliced (optional)

(125 milliliters) salt-reduced gluten-free tamari or soy sauce

(55 grams) caster sugar

tsp sesame oil

tbsp sea salt flakes

tbsp black peppercorns

tsp dried chilli flakes (optional)

(45 grams) rice flour

x 300 grams pkts firm tofu, cut into 2cm pieces

Vegetable oil, extra, to shallow-fry

If you are looking for patriotic cupcakes for your next party, these Red White and Blue Cupcakes are sure to spark their attention and earn salutes at any patriotic celebration.

Red White and Blue Cupcakes 

Perfect Cupcakes Recipe (using a White Cake Mix)

red and blue gel food color

butter,

cream cheese,

vanilla extract

sugar

heavy whipping cream

Preheat oven to 350°. Line cupcake pan with cupcake wrappers.

Divide prepared white cake mix into 3 bowls. Add...

Divide prepared white cake mix into 3 bowls. Add red gel coloring to one, and blue color to another (add gel coloring to batter until you reach the desired color), leave one bowl with white batter.

Spoon a little of each color batter into...

Spoon a little of each color batter into your cupcake liners, filling about 1/2 full.

Bake 20 minutes and let cool.

For frosting: Place butter in a large mixing bowl...

For frosting: Place butter in a large mixing bowl and beat slightly. Add cream cheese and blend until combined, about 30 seconds.

Add vanilla and sugar and blend on low...

Add vanilla and sugar and blend on low until combined. Increase to medium speed and beat until it begins to get fluffy. (*I use clear vanilla and bright white gel color to keep my frosting nice and white)

Slowly add the cream a little at a...

Slowly add the cream a little at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)

To Decorate Cupcakes

Place a 1M tip in a 16-inch pastry...

Using a small paint brush, lined the inside...

Using a small paint brush, lined the inside of the pastry/decorating bag with 2 stripes of each, red and blue gel color.

Fill the bag with white frosting and pip on...

Fill the bag with white frosting and pip on to cupcakes

top with sprinkles

https://mediavine-res.cloudinary.com/video/upload/rwgadtpoilrdnspqq80c.mp4

<p>If you are looking for patriotic cupcakes for your next party, these Red White and Blue Cupcakes are sure to spark their attention and earn salutes at any patriotic celebration.</p>

RED WHITE & BLUE CUPCAKES

Slow Comfortable Screw

(30 milliliters) Sloe Gin

(30 milliliters) Southern Comfort

(30 milliliters) Vodka

Top with Orange Juice

Definitely has an alcohol punch to it, but the more you drink, the less you notice it, lol! I would make it again for sure.

//tipsybartender.b-cdn.net/slow-comfortable-screw/720.mp4

Tomatoes and Rice

bacon grease

sweet onion, finely diced

garlic,

chicken broth

(28-ounce) can petite diced tomatoes, undrained

white rice

In a large pot with a tight fitting lid, melt the bacon grease over medium high heat. Add the onions and cook until translucent and tender. Add the garlic and cook for 1 minute.

Add the chicken broth and tomatoes. Bring to a boil. Add the rice and stir well. Add salt to taste. Reduce the heat to a low simmer and cover. Cook for 20 to 25 minutes or until tender and most of the liquid has been absorbed. Turn off the heat and allow the rice to rest for an additional 5 minutes to allow the remaining liquid to be absorbed. Fluff the rice with a fork and serve.

Perfect footy food to feed the crowd on a chilly night. Can be served on a bun, or on a plate as a main with mashed potato and vegetables.

Slow-Cooked Shredded Beef recipe

onion large sliced

250 ml chicken stock (liquid)

ml red wine vinegar

brown sugar firmly packed

soy sauce

tbs dijon mustard

salt *to taste

kg beef bolar blade

Chef Rick Bayless shares his recipe for Classic Red Mole. This rich, complex sauce will make the perfect Mexican dinner.

Rick Bayless' Classic Red Mole

(5 medium) tomatillos, husked and rinsed

(about 6 1/2 ounces) sesame seeds

rich-tasting pork lard oil

(about 12 medium) dried mulato chiles, stemmed, seeded and torn into large flat pieces

(6 medium) dried ancho chiles, stemmed, seeded and torn into large flat pieces

(10 medium) dried pasilla chiles, stemmed, seeded and torn into large flat pieces

(about 4 ounces) unskinned almonds

(about 4 ounces) raisins

cinnamon (preferably freshly ground Mexican canela)

tsp black pepper (preferably freshly ground)

tsp anise (preferably freshly ground)

cloves (preferably freshly ground)

white bread (darkly

Salt (to taste)

Sugar

Preliminaries. On a rimmed baking sheet, roast the tomatillos 4 inches below a very hot broiler until splotchy black and thoroughly soft, about 5 minutes per side. Scrape into a large bowl. In a dry skillet over medium heat, toast the sesame seeds, stirringly nearly constantly, until golden, about 5 minutes. Scrape half of them in with the tomatillos. Reserve the remainder for sprinkling on the chicken.

Brown other mole ingredients. Turn on an exhaust fan or open a kitchen door or window. In a very large soup pot (I typically use a 12-quart stainless steel stock pot or a medium-large Mexican earthenware cazuela), heat the lard or oil over medium. When quite hot, fry the chiles, three or four pieces at a time, flipping them nearly constantly with tongs until their interior side has changed to a lighter color, about 20 or 30 seconds total frying time. Don’t toast them so darkly that they begin to smoke—that would make the mole bitter. As they’re done, remove them to a large bowl, being careful to drain as much fat as possible back into the pot. Cover the toasted chiles with hot tap water and let rehydrate 30 minutes, stirring frequently to insure even soaking.Remove any stray chile seeds left in the fat. With the pot still over medium heat, fry the garlic and almonds, stirring regularly, until browned (the garlic should be soft), about 5 minutes. With a slotted spoon, remove to the tomatillo bowl, draining as much fat as possible back into the pot. Add the raisins to the hot pot. Stir for 20 or 30 seconds, until they’ve puffed and browned slightly. Scoop them out, draining as much fat as possible back into the pot, and add to the tomatillos. Set the pan aside off the heat.To the tomatillo mixture, add the cinnamon, black pepper, anise, cloves, bread and chocolate. Add 2 cups water and stir to combine.

Blend, strain, cook. Into a large measuring cup, tip off the chiles’ soaking liquid. Taste the liquid: if it’s not bitter, discard all abut 6 cups of the liquid. (if you’re short, add water to make up the shortfall). If bitter, pour it out and measure 6 cups water. Scoop half of the chiles into a blender jar, pour in half of the soaking liquid (or water) and blend to a smooth puree. Press through a medium-mesh strainer into a large bowl; discard the bits of skin and seeds that don’t pass through the strainer. Repeat with the remaining chiles. Return the soup pot or cazuela to medium heat. When quite hot, pour in the chile puree—it should sizzle sharply and, if the pan is sufficiently hot, the mixture should never stop boiling. Stir every couple of minutes until the chile puree has darkened and reduced to the consistency of tomato paste, about a half hour. (I find it useful to cover the pot with an inexpensive spatter screen to catch any spattering chile.)In two batches, blend the tomatillo mixture as smoothly as possible (you may need an extra 1/2 cup water to keep everything moving through the blades), then strain it in to the large bowl that contained the chiles. When the chile paste has reduced, add the tomatillo mixture to the pot and cook, stirring every few minutes until considerably darker and thicker, 15 to 20 minutes. (Again, a spatter screen saves a lot of cleanup.)

Simmer. Add the broth to the pot and briskly simmer the mixture over medium to medium-low heat for about 2 hours for all the flavors to come together and mellow. If the mole has thickened beyond the consistency of a cream soup, stir in a little water. Taste and season with salt (usually about 4 teaspoons) and the sugar. You're now ready to make Lacquered Chicken or you can cool, cover and refrigerate until you're ready to use. When you're ready to proceed, rewarm the mole.

Bring a little taste of yum cha to your dinner table with these tasty pork and vegetable rolls. They’re mild enough for the kids to enjoy, and everyone is sure to love the novelty of the slippery steamed noodles combined with a flavoursome pork mince filling.

Pork and vegetable rice noodle rolls recipe

tsp oil

400 g pork mince

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