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Introducing the NEW Universal Cookware

Designed to nest neatly in a cupboard, the collection comes with a one-size-fits-all lid to keep that cupboard neat and organized. This cookware is suitable for all type of stovetops and the collection contains three of the most essential pieces for any home chef: a frypan and two sizes of stockpots. Thanks to its heavy cover, Tupperware® Universal Cookware features waterless cooking which allows for cooking with less water and next to no fat to better preserve the flavour of your ingredients.

  • Zesty Rice Salad
    Zesty Rice Salad

    Zesty Rice Salad

    Instructions


    1. In a large Serving Bowl , combine the rice, olive oil and lemon juice. Season well with sea salt and freshly ground black pepper and mix well.

    2. Add the chopped peppers, spring onions, olives, herbs and cherry tomatoes.

    3. Mix well and adjust seasoning. Place in the refrigerator to chill for 1 hour.

    Add chopped sun-dried tomatoes and feta to your salad for extra flavour.
    Cook the rice quickly and conveniently in the

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  • Sweet & Spicy Mayo
    Sweet & Spicy Mayo

    Sweet & Spicy Mayo

    Instructions


    1. Add all ingredients into the Extra Chef, fitted with paddle attachment. Cover and pull cord until fully combined.

    2. Serve as a dip for baked pretzels, vegetable sticks or as chicken wing sauce.

    3. TIP: Make your own mayonnaise using the Extra Chef (View under recipes section)

     

    INGREDIENTS

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  • Vegetable Pancakes
    Vegetable Pancakes

    Vegetable Pancakes

    Instructions


    1. Peel onion and vegetables, then chop using the Herb Chopper.

    2. Add egg, flour, salt and pepper and blend again for a few sec.

    3. Evenly coat surface of the Universal Cookware 24 cm Frypan (with coating or stainless steel) with oil and heat on medium-high heat.

    4. Drop approx. 15 ml / 1 heaping tbsp of batter in the Frypan. Repeat until

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  • Sweet and Sour Rice Salad
    Sweet and Sour Rice Salad

    Sweet and Sour Rice Salad

    Instructions


    1. Rinse the rice until the water runs clear. Place in the Microwave Rice Maker, add 500 ml water, cover and microwave for 14 min. at 800 watts. Allow to stand for 5 min., stir and allow to cool.

    2. Wash bell peppers, cut in half, remove seeds and dice.

    3. Drain the pineapple, retaining the juice.

    4. Dice chicken breast and mix with rice, bell peppers and pineapple.

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  • Halloween Chocolate Mummy Cupcakes
    Mummy Cupcakes

    Halloween Chocolate Mummy Cupcakes

    Instructions


    1. Preheat oven to 170°C / 340°F without convection. If needed, remove oven rack.
    2. Place the Silicone Baking Form Tupcakes on a baking sheet or cold oven rack. Set aside.
    3. In a medium bowl, mix cocoa powder and hot water. Add vanilla, sugar, egg, buttermilk and oil then whisk until combined. Add flour and mix until fully combined.
    4. Evenly divide mixture into the SBF Tupcakes. Bake for 25 min., or until firm. Allow to stand for 5 min. before unmolding. Cool completely.
    5. Place
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  • Sweet Chili Sauce
    Sweet Chili Sauce

    Sweet Chili Sauce

    Instructions


    1. Add garlic, chili, ginger and carrot into base the Herb Chopper. Cover and pull cord to chop, approx. 10 pulls.

    2. Pour contents of Chopper into small saucepan and add rice vinegar, sugar and salt. Bring to a boil and simmer for 5 min.

    3. In a small bowl, mix cornstarch with cold water, then add to saucepan and continue simmering for 2-3 min., stirring frequently until sauce thickens.

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