Victoria Minell(@recipesbyvictoria) 인스타그램 상세 프로필 분석: 팔로워 2,181,442, 참여율 2.85%

Crispy Salmon Sushi Tacos 🍣🌮 @woolworths_au is my kind of one stop shop for everything fresh. From salmon, avocado and herbs to all the sushi essentials for homemade sushi night. RECIPE BELOW! Makes 3 Ingredients: 3 nori sheets 1/2 cup tempura batter mix 1/4 cup chilled soda water Oil, for frying Filling: 1 large salmon fillet (skin off, cut into cubes) 1 tbsp kecap manis 1 tsp sriracha 1/2 cup raw sushi rice 1 tsp sushi seasoning (for the rice) 1/2 an Avocado 1/2 a Cucumber Fresh coriander Spring onions Sesame seeds (optional) 1/2 lime cut into wedges Homemade spicy sauce: 1 tbsp light kewpie mayo, 1 tsp sriracha, 1 tsp honey, 1 lime wedge juiced Method: 1. Season the salmon with kecap manis and sriracha, then air fry on 200 degrees for 10 minutes until golden. 2. Meanwhile, combine the homemade spicy sauce ingredients and set aside 3. Whisk tempura batter with iced soda until smooth. 4. Cut each nori sheet into a taco shape, dip into batter on one side, then fry in oil for 1–2 minutes until crispy and golden. 5. Fill with sushi rice, avocado, cucumber, the salmon, spicy mayo, spring onions and coriander 6. Top with sesame seeds and fresh lime (optional), then serve immediately while crunchy.

HIGH PROTEIN ELOTE CHICKEN DIP 🌽 Comment “CORN” and I’ll send you the recipe with access to my whole archive (450+ high protein recipes)

HI-PROTEIN, LOW CARB TUNA MELT 🏋🏼‍♀️ Using the new @bakersdelight Hi-Protein Low Carb Wholegrain Block Loaf 🍞 Recipe below! Ingredients: 185g tuna in springwater, drained 1 heaped tbsp Greek yoghurt 1 tsp mustard 4 cornichons, finely chopped 2 tbsp cornichon jar juice ¼ cup spring onions, finely sliced 4 slices of Hi-Protein Low Carb Wholegrain Block Loaf 1 tbsp butter, melted 1 clove garlic, finely chopped 1 tbsp fresh parsley, finely chopped 80g shredded mozzarella (40g per toastie) Method: 1. In a bowl, combine the tuna, Greek yoghurt, mustard, cornichons, cornichon juice, and spring onions. Mix well until combined. 2. In a small bowl, mix the melted butter with the garlic and parsley. 3. Lay the bread slices on a board and brush one side of each slice with the garlic parsley butter. 4. Divide the tuna mixture between two slices of bread and spread evenly. Top each with 40g mozzarella, then sandwich with the remaining bread slices, buttered side facing out. 5. Place into an air fryer and cook at 200°C for 5–8 minutes, or until the bread is golden and crispy and the cheese has melted to your liking. 6. Slice in half and enjoy immediately.

CHICKEN PIZZA POCKET 🔥 Loaded with 66g protein! Comment “RECIPE” and I’ll send you the link. Join my Substack to access to over 450+ recipes!

PESTO MOZZARELLA CHICKEN ROLL UPS 🔥 Using @lacasadelformaggio 100% Mozzarella String Cheese. High protein recipe for 2 below! Serves 2 Ingredients: 10 slices prosciutto 1 small chicken breast, halved/flattened (approx. 110g each) 2 tsp pesto 4 slices sundried tomato 2 x La Casa Del Formaggio mozzarella stretchy string sticks, halved Fresh basil leaves Cracked pepper Mixed leaf salad, to serve Dressing of your choice, to serve Method: 1. Lay 5 slices of prosciutto slightly overlapping, like the video. Place one flattened chicken breast in the centre. 2. Spread 1 tsp pesto over the chicken. On the bottom half, layer 2 slices of sundried tomato, 1 halved mozzarella stick and a basil leaf. Finish with cracked pepper. 3. Using a knife to help lift the bottom edge, roll tightly into a log wrapped in the prosciutto. Repeat with the remaining ingredients. 4. Air fry at 180°C for 15 minutes, or until the chicken is cooked through and the prosciutto is crispy. 5. Serve with a mixed leaf salad and dressing of your choice.

RICE PAPER MOCHI 🍨💚 Filled with @dest.italy Pistachio & Vanilla Gelato, loaded with delicious swirls and crunchy pistachios. Recipe below! Makes 3 Ingredients: 3 rice paper sheets 3 tbsp cornflour, divided 6–9 scoops Destination Italy Pistachio & Vanilla Gelato 150g white chocolate, melted ⅓ cup crushed pistachios Method: 1. Prepare the melted white chocolate in a shallow bowl and place the crushed pistachios in a separate bowl. 2. Lightly scatter 1 tbsp cornflour onto a clean surface. Place a lightly wet rice paper sheet on top, flip it over, then spread the cornflour across the rice paper using your fingers. 3. Leave the rice paper for around 30 seconds so it softens slightly. Place one sheet into a small shallow bowl or dish, as shown in the video. 4. Place 1 large scoop of Destination Italy Pistachio & Vanilla Gelato into the centre. Fold and roll tightly into a ball shape. 5. Dip each mochi into the melted white chocolate, then coat with crushed pistachios. Repeat to make 3 mochi. 6. Place into the fridge for 10 minutes to set slightly. 7. Remove and enjoy immediately while perfectly soft and chewy.

CRISPY SALMON SUSHI HOT DOG 🍣🌭 Comment “YUM” for the recipe and access to my whole recipe archive (450+ recipes!)

Chicken Smash Parm Tacos 🔥 Topped with creamy burrata from @lacasadelformaggio and fresh basil. So simple and so good! Makes 3 Ingredients: 250g chicken mince 1 tbsp Italian seasoning Salt and pepper 3 small tortillas 1/2 cup panko crumb Olive oil 1/2 cup marinara or bolognese sauce, warmed 1 La Casa Del Formaggio Burrata Fresh basil leaves Parmesan, finely grated Cracked black pepper Method: 1. Place the chicken mince in a bowl with the Italian seasoning. Mix until combined. 2. Divide the mixture into 3 portions and press thinly over one side of each tortilla. Spread panko crumb onto a plate and place tortilla chicken side down to coat in crumb. 3. Heat a large frying pan over medium-high heat and add 2 tbsp of olive oil. 4. Place the tacos chicken-side down first and cook for 2-3 minutes until golden. Flip and cook for another 1–2 minutes with the lid closed until the tortilla is crispy and the chicken is cooked through. 5. Top with warm marinara or bolognese sauce, torn burrata, fresh basil, parmesan and cracked black pepper. 6. Serve and enjoy immediately while crispy.

CRISPY SUSHI HOT DOG 🌭🍣 Comment “SUSHI” and I’ll send you the recipe with access to my whole archive!

GREEK LAMB TORTILLA BOWLS 🔥 Using @mingleseasoning Greek Style BBQ Rub! Serves 4 Ingredients: Tortilla Bowls: 4 medium tortillas Olive oil spray 1 tsp Greek Style BBQ Rub Greek Lamb Filling: 500g lean lamb mince 1.5 tbsp Greek Style BBQ Rub 1 garlic clove, crushed Olive oil spray Salad & Toppings: 1 cup chopped tomato 1 Lebanese cucumber, diced ¼ red onion, finely sliced ½ lemon ½ cup tzatziki (homemade) 1 tsp Greek Style BBQ Rub Fresh parsley or mint, optional Method: 1. Preheat oven to 190°C. 2. Lightly microwave the tortillas between damp paper towel for 30 seconds until soft and pliable. 3. Add 1 tsp of Greek Style BBQ Rub to melted butter and brush over the tortilla. 4. Cut into the tortillas (as per the video) and fold to create bowl shapes. Secure with toothpicks if needed. 5. Bake for 10-15 minutes, or until deeply golden and crispy. Remove carefully and allow to cool slightly - they crisp up even more as they cool. 6. Meanwhile, spray a pan with olive oil and place over medium-high heat. Add the garlic, lamb mince and Greek Style BBQ Rub. Cook for 6–8 minutes, breaking up the mince until browned and slightly crispy. 7. Add 1 tsp of Mingle Greek Style BBQ Rub to the tzatziki 8. Fill each tortilla bowl with the Greek lamb mince. Top with tomato, cucumber and red onion. 9. Spoon over tzatziki, squeeze over fresh lemon juice and finish with parsley or mint if using.

CRISPY RICE SALMON CUPS 🍣 Comment “YUM” for the recipe and access to my whole recipe archive (450+ recipes)

PUMPKIN, SAGE & BURRATA GNOCCHI 🔥 Topped with a delicious creamy Burrata from @lacasadelformaggio . Full recipe below! Serves 2 Gnocchi: 300g pumpkin, peeled and chopped 1/2 cup full-fat ricotta 1 1/2 cups plain flour, plus extra for dusting 1/3 cup finely grated parmesan 1 egg 1/4 tsp salt Cracked black pepper Sage Butter: 1 tsp olive oil 50g butter 20 sage leaves To Serve: 1 x La Casa Del Formaggio Burrata 150g Extra parmesan Cracked black pepper Method: 1. Boil or steam the pumpkin until very soft. Drain well, then mash until smooth. Let it sit for 5 minutes to release excess moisture. 2. Add the pumpkin to a large bowl with the ricotta, flour, parmesan, egg, salt and pepper. Mix with a wooden spoon until a soft dough forms. If it feels too sticky, lightly dust with a little extra flour. 3. Flour your bench, then tip out the dough. Shape into a rough log and divide into 6 pieces. 4. Roll each piece into ropes roughly 1.5–2cm thick, then cut into bite-sized gnocchi pieces. Lightly press with a fork if you want ridges. 5. Bring a large pot of salted water to the boil. Add all the gnocchi and cook for 1–2 minutes, or until they float to the surface. Drain well. 6. Meanwhile, heat the olive oil and a small spoonful of butter in a large frying pan over medium heat. Add the gnocchi and cook for 1–2 minutes until lightly golden. 7. Add the remaining butter and sage leaves. Toss gently for 2–3 minutes until the butter is golden and nutty and the sage is crisp. 8. Place La Casa Del Formaggio Burrata on top and finish with parmesan and plenty of cracked black pepper.