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
Preheat the oven to 180°C (160C fan). Using a Chef Knife, cut off the crust of the toasts and flatten with a rolling pin. Put 1 slice bread into each cavity of the Tupcakes Form (or any similar muffin pan). Sprinkle over tomatoes and ham.
Mix eggs, cream, cheese, and salt and pepper in a That's a Bowl with a KPT Whisk. Ladle onto the toast.
Bake for 20 minutes, or until set.
Using the blade insert, place the cabbage and carrot (peeled and cut into 4) into the base of the Extra Chef
Cover and pull the cord 10-15 times. You may vary the amount of pulls to either get a rough or fine chop, depending on personal preference.
Serve with 5 Minute Mayonnaise.
Season the chicken breasts with salt and pepper, and place in the Micro Gourmet Steamer Base. (You can lightly brown the chicken breasts first using a sauce pan and a tbsp. of oil to give it some colour - 1 min each side).
Place the broccoli florets in to the Micro Gourmet Steam Colander Tray and lightly season with salt and pepper.
Fill the Micro Gourmet Steamer Water Tray with 400ml water and stack the base and colander tray.
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