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Slice the orange, lemon, lime and apple into slices (approx 2-3 mm thick). Combine them in the Modular Jug.
Add remaining ingredients into the Modular Jug and stir. To infuse the fruit flavours, let sit for 1 hour.
Serve over ice.
Zest 3 limes, then cut all 6 limes in half and juice them. Pour into the Modular Jug.
Add sweetened condensed milk then stir to combine. Add water and stir until fully combined. If needed, add sugar until desired level of sweetness and stir again.
Serve over a glass of ice.
Cut strawberries into quarters and add to the Modular Jug.
Add sugar, stir to combine, then place in fridge overnight to macerate the strawberries.
Just before serving, add mint leaves to the Modular Jug. Using a spatula, gently muddle the strawberries and mint together.
Add soda water and serve over ice.
Place couscous and water into the base of the Microwave Rice Maker Large, place Insert and Cover on base. Microwave for 10 min at 900 watts.
While the couscous is cooking, finely dice the cucumber.
Add parsley, lemon juice, olive oil, salt, pepper and garlic powder to the Herb Chopper, and then pull cord to combine.
When the couscous is done cooking, drain if any water remains.
Add mixture from the Herb Chopper and feta cheese to the Couscous. Mix until evenly coated, and serve warm.
Using the Serrated Utility Knife, peel the grapefruits to completely remove the white skin. Then using the Utility Knife, cut out the segments (pieces without white skin).
Peel the onion and chop it using the Herb Chopper. Zest the lemon or lime using the Speedy Grater, then juice it using the Cooks Maid. Add lime zest and juice and the olive oil to the shallots into the Herb Chopper and blend for a few seconds.
Cut the avocado in 2, remove the stone and scoop out the flesh from each halves using a tablespoon,
Place onion, red and green peppers, coriander and jalapeno in the Extra Chef fitted with blade attachment. Cover and chop coarsely.
Add remaining ingredients, cover and chop until mango and pineapple are desired consistency. Add additional pineapple juice if desired.
Serve with tortilla chips.
Place all ingredients into base of the Herb Chopper, except oil, salt and sugar. Cover and pull cord until fully chopped.
Add remaining ingredients, cover and pull cord again to fully combine.
Use immediately or place in round container, seal and refrigerate up to 2 weeks.
Defrost the prawns in cold water (this takes approx. 30 min).
Pre-heat the oven to 220°C.
Peel the shallots and chop them using the Herb Chopper. Place them in the UltraPro 3.3L with the rice, water, white wine and chicken stock broken into small pieces. Mix together, cover and microwave at 600 watts for 17 min.
Peel the prawns, leaving the tail and final section in place, add the olive oil, some pepper and stir.
Peel the asparagus spears and remove their fibrous ends (2-3 cm). Cut the heads to approx. 5 cm in length, leave intact and slice the rest of the stems into
Pre-heat the oven to 250°C.
Using the Filleting Knife
Place one chicken/turkey slice down flat and arrange some basil leaves on top.
Scatter 3 or 4 mozzarella slices onto the meat, cover with a slice of Parma ham and gently roll the meat to form a saltimbocca. Place in the UltraPro (3,3L).
Rinse and drain quinoa thoroughly. Place the quinoa in the base of the Microwave Rice Maker Large (3L) then add 500 ml water with salt. Place the Rice Maker Insert and the Rice Maker Cover on top of the base, push down securely, and microwave for 15-16 min. at 600 watts. Allow to stand for 5 min, stir with the Silicone Spatula Thin, set aside in the That's a Bowl (1,4L) and allow to cool.
Peel the asparagus, cut the main part in 3-4 cm pieces and keep the tips (head) separately.
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