Easter isn’t all about the eggs!
Get ready to extend your kitchen repertoire with 50 beautiful thermomixer recipes that are perfect for Easter and loveable all year round.
To get a handy printable checklist of our recipes for this issue, click here.
We have 8 sections in this issue which covers all you would need during Easter and beyond. You will find meal ideas, gifts, cultural recipes and more. The 8 sections are:
- Easter Brunch
- Long Easter Lunch
- Seafood
- Easter Around the World
- Kids in the Kitchen
- Chocolate Drinks
- Beautiful Body Gifts
- Foodie Gifts
Easter Brunch will be taken care of with ideas to suit all styles. From Gluten Free Chocolate Granola to (homemade!) Croissants, your brunch table will have never looked so delicious!
Enjoy a lovely long (delicious!) lunch with family and friends with the recipes featured in this issue. The Spinach, Pesto and Mozzarella Rolled Roast Chicken is sure to impress.
We give you the tools to step your seafood skills up a notch. The Grilled Seabass Stuffed with Red Pepper Paste is truly something else.
Let us take you on a culinary trip around the world with some amazing Easter recipes celebrating different traditions across the globe. We think you will particularly love the Cypriot Flaounes and the Italian Style Easter Lamb.
Junior chefs are going to LOVE the options in our Kids in the Kitchen section this month. From the cutest Easter Bunny Bread Rolls to impressive Homemade Marshmallow Bites, there are awesome ideas inside.
Our Chocolate Drinks will keep you going… be sure to check out the Iced Mocha Frappucino and decadent French Hot Chocolate.
We will help you create foodie gifts and body gifts for those you love. From decadent Coconut Almond Bounties to Soothing Bath Soak, prepare to be inspired by what we have in store for you.
Here are the recipes featured in this month’s issue:
Artichoke & Spinach Pull Apart Bread
Broccoli Beetroot Salad
Caramel Smoothie
Carrot Cake Breakfast Bars with ‘Cream Cheese’ Frosting
Cauliflower, Pancetta & Lentil Soup
Chocolate Coconut Mini Pancakes
Chocolate Milkshakes
Chocolate Nests
Chocolate Panna Cotta
Chocolate Spoons
Coconut Almond Bounties
Cornish Fudge
Croissants
Cypriot Flaounes
Decadent Bath Melts
Decadent White Hot Chocolate
Double Decker Roast Vegetable Pie
Easter Bunny Bread Rolls
Easter Carrot Cake with Chocolate Ganache
Easter Egg Ice Cream Cakes
Fish Gems
Frankfurt Style Green Sauce
French Hot Chocolate
Glistening Body Oil
Gluten Free Chocolate Granola
Greek Style Lamb Backstrap
Grilled Seabass Stuffed with Red Pepper Paste
Headache Balm
Heirloom Tomato Tart
Homemade Marshmallow Bites
Hot Cross Bagels
Hot Cross Bun Bites
Iced Mocha Frappucino
Indian Spiced Fish Pie
Italian Style Easter Lamb
Koulourakia
Prawn Fritters with Spicy Mayonnaise
Raw Carrot Bliss Balls
Rose Body Powder
Rose Petal Jam
Rosemary Sea Salt Caramels
Salmon Pasta
Seafood Risotto
Soothing Bath Soak
Spinach, Pesto & Mozzarella Rolled Roast Chicken
Sweet Spiced Sugar Blend
Trout Salad
Tsoureki Bread
Veggie Baked Frittata
Zesty Body Scrub
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 intolerance information made simple and navigating around the magazine is a breeze.
Get this issue by clicking on the appropriate logo for your mobile device below.
Monthly subscriptions are $AUD5.99 per month / $AUD29.99 per 6 months (or equivalent in your local currency) and give you access to the latest issue along with any issues released while your subscription is current (not to mention any subscriber-only bonus issues! You will be debited on, or near, the same date each month unless you unsubscribe, which you can do at any time.
Individual issues (including back issues) are available for $AUD6.99 each.
