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.
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).
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