In a medium bowl, combine ground beef, onion soup seasoning, Worcestershire sauce and salt. Allow to marinate for at least 1h, making sure to bring it to room temperature before cooking.
In a large fry pan, heat oil over medium-high heat. Add sliced onions, season with salt and toss to coat in oil. Add beef broth, reduce heat to low and cook for approx. 45 min., stirring occasionally, until onions are brown and caramelized.
Place cilantro, chili pepper and spring onions in the SuperSonic Chopper TallChopper Tall and finely chop.
Place chopped contents from the Chopper and all remaining ingredients except oil into a mixing bowl and mix until thoroughly combined.
Evenly divide mixture into 6 portions and shape into patties using the Hamburger Press
Add oil to a large frypan and place over medium heat. Once oil is ready for frying,
Remove the tops of the Hens Eggs carefully using a serrated knife.
Whisk the cream cheese, butter, icing sugar, lemon juice and vanilla together until smooth.
Fill each egg with cream cheese mixture.
Create an indent in each egg and fill with lemon curd to resemble an egg yolk.
Serve and enjoy!
Chill the evaporated milk and condensed milk in the fridge overnight or freezer for an hour.
Whip the evaporated milk until thick and fluffy and add the condensed milk, cream, and vanilla extract.
Beat well to combine. Pour into the freezer bowl and freeze for 45 minutes.
Beat again and re-freeze overnight.
Toast the hot cross buns and spread one half with Nutella and the other
Cut fruit into small pieces .
Pour water into the Ice Tray until halfway filled.
Add in your flavour combos.
Freeze for one hour.
Fill the rest of the Ice Tray to the top and freeze.
Serve
Place berries and banana in the Extra Chef, Herb Chopper or any food processor and chop finely.
Add yoghurt and honey, stir to combine.
Divide mixture between Lollitups up to the fill line.
Cover and freeze for 5 hours or until frozen.
Break the chocolate into pieces and place in the MicroCook Pitcher (1 L), add butter, cover and microwave for 2 min @ 600 watts. Allow to stand for 2 min. Mix using the Silicone Spatula.
Pour the corn flakes into the That’s A Bowl (4,5 L), add the melted chocolate and mix gently using the Silicone Spatula.
On the Silicone Baking Sheet with Rim, form 6 triangles of different sizes and a small round shape (for the top of the tree) with the mixture in the That’s A Bowl. Refrigerate for at least 1 hour.
Prep the cookie dough
Preheat oven to 325°F.
PlaceSilicone Baking Sheet with Rimon metal baking sheet and set aside.
Mix butter, sugar and salt just until combined. Add eggs and vanilla extract and mix. Add dry ingredients until just combined. Do not overmix.
Roll out & bake
Roll out dough
Place the oats, water and milk into Microwave Rice Maker and cook for 6 – 8 min, depending on the microwave wattage. Stir midway through cooking process.
Add vanilla essence and stir.
Add milk according to taste.
Divide the oats between your bowls.
Top with slices of banana, blueberries and some pumpkin seeds, dried cranberries, toasted flaked almonds and garnish with edible flowers if desired.
Stir in 2 Tbsp of smooth peanut butter, before serving, if you want a rich and
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