Time poor? Want super easy and quick meals? The Made in 30 Issue of The 4 Blades Magazine thermomix app is packed with over 40 exciting new recipes to suit a wide variety of tastes and dietary requirements. Speedy snacks, delicious entrees, complete meals and delicious sweets – we have your next meal plan sorted! There is truly something for everyone.
To get a handy printable checklist of our recipes for this issue, click here.
Enjoy quick snacks in less than 5 minutes with our Peanut Butter Brownie Balls, Raw Tomato and Basil Soup or Wholesome Chocolate Chillers for a scrumptious healthy choice!
Dessert in 10 minutes is possible! We show you how with our Chocolate Raspberry Pots.
We have three amazing dinner ideas for you in under 15 minutes as well as super Fast Grainfree Flat Breads and even a delicious Peach Cobbler for dessert!
Have only 20 minutes spare to whip up a meal? We have 6 delicious 20 minute dinners for you to enjoy including some delicious vegetarian meals like our Spinach and Lentil Curry ! Oh, do you want pizza in 20 minutes? We show you a super quick variation with our Panfried Calzones.
In our Made in 25 Minutes section, we have something for beef fans to chicken lovers to seafood fanatics to vegetarians!
Give us 30 minutes and we will give you 6 delicious recipes to whip up including our decadent Strawberries and Cream Muffins, Sweet and Sour Pork on Cabbage Noodles, flavoursome Salmon Penne Pasta and a tasty Bolognese Gnocchi Bake. Family dinners have never been easier.
We have included recipes that are JUST over 30 minutes as well… Why? Because we just could not leave out the very impressive Crispy Peking Duck with Chinese Vegetables in White Wine Sauce and Triple Chocolate Brownies!
Our recipes for this issues are categorised into the following handy sections:
- Made in 5 Minutes
- Made in 10 Minutes
- Made in 15 Minutes
- Made in 20 Minutes
- Made in 25 Minutes
- Made in 30 Minutes
- Just over 30 Minutes
Here are the recipes featured in this month’s issue:
Asian Style Prawn Skewers
Bacon Capsicum Spaghetti
Beef and Veggie Nachos
Bolognese Gnocchi Bake
Carbonara with Mushroom and Spinach
Chocolate Raspberry Pots
Coconut Rough Custard
Creamy Cauliflower Soup with Bacon and Parmesan
Crispy Peking Duck with Chinese Vegetables in White Wine Sauce
Crunchy Carrot Beetroot Salad with Orange, Feta & Mint
Fast Grainfree Flat Breads
Firecracker Dip
Frappuccino
Haloumi Zucchini Fritters
Honey Mustard Chicken
Lamb Kofta with Warm Cous Cous Salad
Mini BBQ Meatloaves
Mocha Tea Cake
Noodle & Beef Chow Mein
Pan Fried Calzones
Peach and Apple Cobbler
Peanut Butter Brownie Bliss Balls
Pesto Chicken on Pumpkin Mash
Pine Lime Soft Serve
Prosciutto Wrapped Chicken
Raw Tomato Basil Soup
Really Easy Rissoles
Salmon Penne Pasta
San Choy Bow
Sausages, Veggies & Brown Onion Gravy
Seared Scallops in Lemon Herb Butter
Simple Buckwheat Soba Noodles
Spicy Cabbage Salad
Spicy Tomato Pasta Sauce
Spinach Lentil Curry with Rice
Strawberries & Cream Muffins
Sweet & Sour Pork on Cabbage Noodles
Tangy Yoghurt Dressing
Tomato, Spinach & Cashew Dip
Triple Chocolate Brownies
Veggie Stir-Through
Wholesome Chillers
To get a handy printable checklist of our recipes for this issue, click here.
As with every issue, you can expect easy-to-follow recipe layouts, great pictures, dietary information made simple and navigating around the magazine is a breeze.
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