More Than Chocolates: Easter Recipes to Try

Perfect for Easter Entertaining
 
Having some people over during the long weekend? Make the most of your gathering, whether it’s lunch or dinner, with a centre main that will impress. Best of all, it can be crafted within the spacious Sunbeam Multi Zone Air Fryer Oven

Classic Roast Chicken
Serves 4

Ingredients:

• 2-2.5kg whole chicken
• 1 tsp dried herbs
•  Salt and pepper

Method:

1. Remove the chicken from any packaging and place onto the large roasting tray. Pat dry with some kitchen paper.
2. Sprinkle the dried herbs over the chicken, followed by some salt and pepper (no additional oil is needed.)
3. Remove the middle partition from your air fryer and place the chicken inside.
4. Select the chicken icon and adjust the time and temperature to 180°C, 70 minutes.
5. Once the chicken has finished cooking remove from the oven and loosely cover with some foil and allow to rest for approximately 15 minutes before carving. Add some of your favourite accompaniments to make a delicious Easter roast meal.

Recipe by Sunbeam.

Pumpkin Gnocchi with Hazelnut Pesto – Vegetarian-friendly!

The perfect addition to your Easter meal, this gorgeous pumpkin gnocchi recipe is dressed with a touch of hazelnut pesto. It’s meat-free and can easily be whipped up with just a cooktop, like Beko’s 60cm Ceramic Cooktop

Ingredients:

• 500g pumpkin
• 150-200g wholegrain flour
• 1 egg
• Nutmeg
• Black pepper
• Turmeric
• Salt

For pesto:

• Basil
• Garlic
• Salt
• Handful of hazelnuts

Method:

1. Dice the pumpkin. Cook in boiling water in a pan. As it tenders, strain and reserve.
2. Make a gnocchi dough with all the ingredients. Add flour little by little. Once the dough is pliable and compact, it is ready.
3. Boil water. Stretch gnocchi dough, sprinkling the board with flour if necessary. Cut the dough into uniform medium sized cylinders. With a knife, cut the cylinders into portions and shape softly with a fork. Keep in the fridge.
4. For pesto, in a mortar, crush with a pinch of salt, garlic and basil (200g) until achieving a fine paste. Add hazelnuts and grind until flat. In the mortar, add oil little by little while it emulsifies with the paste.
5. Boil water. Add the gnocchi slowly (6–7 pieces). Set over medium-low heat until they all float to the top. Skim them off and hold for 30-60 seconds. Let drain.
6. Once ready, add the pesto. And enjoy!

Tip: Turmeric is a natural anti-inflammatory. But also, if combined with pepper, as in this recipe, its effects are greatly enhanced. It is a good idea to use different spices to flavour food, since they add flavour and allow us to use less salt.

Recipe by Beko.

Drinks to Complement your Easter Dishes

Juices
Healthy and tasty, these fruit juices are the ideal pair for your Easter feast. Featuring nutrient-packed ingredients, these blends double up as immunity builders. Easily create these juices with whole fruits and veg with the extra-wide feed chute of The Juice Fountain® Max Juicer from Breville

Beet and Blueberry Juice
Serves 2

Ingredients:

• 2 (300g) small raw beets, washed
• 3 (75 g) medium ripe pears, halved and stems removed
• ¾ cup (125g) blueberries
• 2 (300g) medium zucchinis

Method:

1. Process the beets through the juicer using the BOOST speed.
2. Process the pears, blueberries and zucchini through the juicer using the FAST speed.
3. Pour into chilled glasses and serve.

Sparkling Virgin Peach Colada
Serves 4

Ingredients:

• 6 (1.5kg) large ripe peaches, halved and pitted
• 3 cups (450g) peeled, chopped fresh pineapple
• ½ (35g) medium lime, peeled, pith and seeds removed
• ½ cup (120ml) chilled coconut milk
• 1 cup (240ml) chilled soda water

Method:

1.  Process the peaches and pineapple through the juicer using the BOOST speed.
2. Process the lime through the juicer using the QUIET speed.
3. Stir in the coconut milk and soda water.
4. Pour the peach colada into chilled glasses and serve.

Tip: For an adult version replace the soda water with 2/3 cup (160ml) white or coconut rum and serve over crushed ice.

Recipes by Breville.

Coffee Inspired
After all the Easter feasting, settle in with a satisfying hot drink with a touch of coffee to end your celebrations. Be inspired by the barista-quality coffees, made simply with the one-touch operation of the Delonghi Dinamica Fully Automatic Coffee Machine

Cocoa Latte Macchiato
Makes 1

Ingredients:

• 1 espresso*
• 1 tablespoon of bitter cocoa
• 300ml of milk or plant based milk

*For an Espresso we recommend these settings: Grinding: 2.5 and Coffee volume: 50 ml.

Method:

1. Pour a tablespoon of bitter cocoa into a 350ml glass.
2. Start preparing milk foam with the Delonghi Dinamica’s LatteCrema System.
3. Pour the milk foam into the glass and mix with a spoon to dissolve the cocoa.
4. Start extracting the espresso with your coffee machine and then pour the espresso into the glass.
5. Start another milk foam to pour into the glass as the final layer.
6. Add a sprinkling of bitter cocoa to decorate your latte macchiato.

Lavender Latte
Makes 1

Ingredients:

• 1 espresso cup*
• 10ml Lavender syrup
• 1 tbsp Lavender
• 30g granulated sugar
• 35ml water
• Semi-skimmed milk, cold from the fridge
• Grate to taste: Lime zest

*We suggest a honey processed Geisha Arabica bean with a light roast. Its sweet berry and red fruit notes complement the floral quality and sweetness of the lavender syrup.

Method:

1. Use a Latte macchianto glass and the Delonghi Dinamica Automatic Coffee Machine, make a doppio (double espresso) into the glass.
2. Add the 30g granulated sugar and 35ml water to a saucepan and cook over medium heat for 5-6 mins or until the sugar has melted. Allow the resulting syrup to cool.
3. Add 10 ml of the Lavender syrup to the espresso.
4. With the Delonghi Dinamica’s LatteCrema System create hot milk froth with your milk of choice and dispense into the glass until the milk reaches the top.
5. Sprinkle 1 tbsp Lavender and grated lime zest over the milk foam to add some sharp acidity to cut through the sweet floral flavour.
   Recipe by Delonghi.

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