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Using the Herb Chopper, chop onion, jalapenos, garlic and cilantro.
Add peeled tomatoes, sugar, salt and chop again.
Add lime juice and blend one last time.
Peel the cucumber and dice it. Dice also the feta cheese.
Slice 100g of olives using the Utility Knife.
Thinly chop the chives.
In the Quick Shake, mix the vinegar, salt, pepper and olive oil.
In the Expressions Bowl 2.5L, combine the cucumber with the feta cheese, the olive slices, chopped chives and the contents from the Shaker. Season with salt and pepper if desired.
Preheat the oven to 180°C without convection.
In the Herb Chopper, chop the remaining 25 g of olives. Add the egg white, flour,
Add chocolate to Micro Cook and microwave at 360 watts for 2 min.
Allow to stand for 1 min before stirring until smooth.
Place biscuit/cookie on a flat surface and using the Tupperware ice cream scoop, scoop ice cream onto the biscuit/cookie.
Place the second biscuit/cookie over the ice cream and gently press down and shape the ice cream around the cookies.
Dip half of each ice cream sandwich into melted chocolate and then into crushed nuts.
Serve immediately.
Combine the maize meal and salt with 500ml cold water in the base of the Microwave Rice Maker Large (3L), and mix.
Add 1L boiling water to the mixture and stir.
Place inner and outer cover of the Microwave Rice Maker base and press down securely.
Place in the microwave and cook on high for 10 minutes (cooking times may vary).
Remove from microwave and stir the mixture.
Add the onions, red pepper and thyme.
Add 250ml boiling water and stir. Place in the microwave on high for another 10 minutes (add less water for a stiffer texture).
Pour the cream into a Quick Shake and shake until thick and stiff peaks form.
In a That’s a Bowl, whisk together the condensed milk, lemon zest and juice to blend.
Fold the beaten cream into the condensed milk mixture, gently mix through.
Add a few spoonfuls into the Freezer Mate (1L), followed by 1 tbsp (15ml) lemon curd.
Quick Salsa Recipe: Place all ingredients into the Herb Chopper, season well with salt and pepper.
Pull the cord a few times to chop finely, mix through before placing in a bowl.
Serve with corn chips.
Ultimate Garlic Butter: Place the garlic in the Herb Chopper, pull the cord a few times to chop finely.
Add the butter, lime juice, Parmesan cheese and salt and pepper. Pull the cord to combine the mixture well.
Spread into a sliced crusty loaf, cover with foil and place in a pre-heated oven until the butter has melted and the bread is crisp.
Break the chocolate into pieces and place it in the MicroCook Pitcher 1L, cover and microwave for 2 min. at 360 watts, stirring halfway through. Allow to stand for 2 min.
Cut the avocado in 2. Remove the pit, then remove the flesh of the avocado using a tablespoon. Place it into the Extra Chef, add the heavy cream and blend.
Pour the contents of the Extra Chef into a That's a Bowl, add the melted chocolate and mix using the
In the Extra Chef, chop Oreo cookies until fine.
Transfer the chopped Oreo into a That's a Bowl and add melted butter. Mix well until moist.
Line a Freezer Mate or rectangular container with baking paper, add the crumb mixture and press down using a spoon. Spread an even layer of peanut butter on the crust. Refrigerate for 20 minutes to firm up.
Prepare the chocolate
Preparation dumplings: Mix flour, salt, sugar and yeast in a That's a Bowl and adding enough warm water to form a soft and pliable dough.
Knead the dough until elastic, cover the bowl with cling film and leave to rise for 30 min in a warm place.
Cover the bowl with the seal and allow the dough to rise for 30 - 45 min in a warm place.
Stew: Measure 350 ml of warm water into a bowl, add the vegetable and
Preheat the oven to 185˚C.
Cut the quartered onion in half, and with the garlic lightly oil and bake in the oven “bake setting” at 185˚C for 12 minutes. (remember to turn the onion and garlic after 6 minutes so that is does not burn)
Once cooked, place onion and garlic in the Herb Chopper and chop finely.
In a That's a Bowl (1,4L), combine the remaining ingredients and the content of the
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