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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
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 400 ml water and stack the base and colander tray.
Place the cover on and cook in the microwave at 900W for 15 min.
Place the pasta into
Prepare chicken in the MicroGourmet Steamer by seasoning the chicken breasts with salt and pepper, and place in the MicroGourmet Steamer Base (you can lightly brown the chicken breast first using a saucepan and a tbsp of oil to give it some colour – 1 min each side).
Fill the MicroGourmet Steamer water tray with 400 ml and stack the base and colander tray.
Place the cover on and cook in the microwave at 900 W for 15 min.
Mix al the salsa ingredients together in a bowl and set aside.
Cook the quinoa in the Microwave Rice
Toss oxtail in flour and paprika until lightly coated.
Heat the oil in a large Universal Cookware Stockpot (7L) and brown the meat thoroughly. Remove from the pot and set aside.
In the same pot, fry the onion and garlic until soft. Add the tomatoes, bay leaves and thyme. Simmer for 5 min, then return the oxtail to the pot.
Add the beef stock and simmer for 3 – 4 hours, or until the oxtail is cooked and tender. Check every 30 min to ensure it does not dry out. Add more stock or water if necessary. In the
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