Tupperware Oriental Rice and Chinese Chicken Wings

Oriental Rice
1 cup long grain rice
400ml chicken stock
1 tspn oil
1/4 cup chopped shallots (Green ends)

Place chicken stock into the 2.25L container.
Bring to the boil (or very hot) by mircowaving on high for 3-5 minutes.
Remove container from the microwave and pour in the rice and oil and stir.
Cover and leave to stand for 2 minutes before placing in the stack.
(have chopped shallots where you will unstack. These are to be added during standing time, by stirring them through the rice).

Chinese Chicken Wings
700g marinated chicken wings (honey soy)
1 dessertspoon worcestershire sauce
2 tbs soy sauce
1 tbs sesame seeds
1/4 cup chopped shallots (green ends)

Place marinated wings in 1.5L container
In the quickshake, mix together worcestershire sauce and soy sauce.
Pour over chicken wings
Sprinke over sesame seeds over chicken.
(Have chopped shallots where you will unstack and sprinkle over the top of chicken wings, to garnish, during standing time)

Tupperware Herb Risotto and Apricot Chicken

1 cup long grain rice
400ml chicken stock
1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
1 tbs chopped parsley or chives
1 tspn oil

Place chicken stock into 2.25L Stack Cooker Container
Bring to the boil (or very hot) by microwaving on high for 3-5 mintues.
Remove container from the microwave and pour in rice, thyme and oil and stir.
Cover and leave to stand for 2 minutes before placing in the stack
(have chopped parsley or chives ready where you are going to unstack. Mix it through the rice druing standing time).

800g skinless chicken fillets, cut into strips
1 pkt French Onion Soup
100mls aprircot nectar (unsweetened)
100mls water

In the quickshake, blend together apricot nectar, water and soup mix. Pour into 1.5L container and microwave on high for 1 minute.
Remove from microwave and stir to blend. Then add chicken strips and stir again.
(when the stack is taken from the mivrowave to the demonstration area, make sure you stir the chicken).

Creamy Pasta

375g dried penne pasta
2 tsp olive oil
1 medium leek, trimmed, halved, washed and thinly sliced
1 garlic clove, crushed
6 rashers of middle bacon, trimmed and sliced
200g button mushrooms, sliced
300ml extra light thickened cream


1. Cook pasta in a large saucepan of boilingn water until tender. Drain.

2. Meanwhile, heat oil in a frying pan over medium heat. Add leek and garlic and cook, stirring for 4-5 minutes until leek has softened. Add bacon and mushroom. Cook, stirring for 5 minutes until mushroom is tender. Add cream and bring to the boil. Reduce heat to medium. Simmer for 2 minutes or until cream has thickened slightly. Add pasta. Cook, stirring for 1-2 minutes or until heated through. Serve.

Grated Apple Pikelets

2/3 cup Self Raising flour, sifted
pinch of bi carb soda
3 tsp splenda
1 small apple, peeled and grated
2/3 cup milk
1 egg white
20g reduced fat margarine, melted
olive oil cooking spray

1. Combine flour, bi carb, splenda and 1/2 cup apple in a bowl. Make a well in the centre. Beat milk and egg white in a jug. Pour into the well. Stir gently until smooth batter forms. Stir in margarine. Cover. Set aside for 10 minutes.

2. Heat a large non-stick frying pan over medium heat. Spray pan with oil. Using 1 tablespoon of batter for each pikelet. Cook pikelets in batches for 1 minute each side or until light and golden and just cooked through. Transfer to a wire rack to cool. Repeat with remaining batter, lightly spraying with oil in between batches.

Mon's Hot Potato Salad

Step 1:
Chop 6 large potatoes into bite size pieces. Cover with water and bring to the boil. Don't cook  them for very long - they should be firm and not soft. Drain and set aside.

Step 2:
Dice 1 large onion and 500g bacon and fry in a pan until cooked and then let it burn a little.

Step 3:
Add 500ml of sour cream, mix through then add this to the potatoes, and mix through again.

Eat!

Champagne Slushy

1 bottle of Pink! or Yellow! Champagne
1 litre tub of fruit sorbet (strawberry or mango)
1 cup malibu (optional)
chopped strawberries or mango (depending on which sorbet you choose)

Chop fruit then put all ingredients into a mixing jug and mash it with a potato masher.
Enjoy!

Tupperware Microwave Chocolate Cake with Toblerone and Tia Maria Sauce

CAKE:
1 packet chocolate cake mix
1 packet chocolate pudding mix (Cottees works well)
1/3 cup oil
2 eggs
1 cup lemonade

SAUCE:
200g Toblerone
1/3 cup thickened cream
2 tsp Kahlua or Tia Maria

Place all ingredients in a large mixing bowl. Mix and pour into a kugelhopf form. Cook in 1000w microwave for 7 minutes on 80%. Place upturned onto a platter.

Melt toblerone in the tupperware 1litre jug. Add cream and Tia Maria. Pour over upturned chocolate cake.

One I want to try... Tupperware VANILLA SUGAR COOKIE ICE CREAM SANDWICHES

VANILLA SUGAR COOKIE ICE CREAM SANDWICHES

• Prep Time: 20 minutes
• Cook Time: 7-8 minutes*
• Servings: 12 ice cream sandwiches

• Ingredients

65g butter
65g (1/3 cup) caster sugar
1 egg yolk
1 tsp vanilla extract
125g (1 cup) plain flour
Coloured sanding sugar to decorate**
3/4 cups of strawberry ice cream

• Directions

• 1. Place butter and sugar in Thatsa™ Bowl Small and cream together for 2 minutes using electric beaters. Add egg yolk and vanilla extract and beat until combined.
  2. Using the Bake 2 Basics Sift ’N Stor sift in the flour and continue beating until dough forms.
  3. Knead the dough together into a disc and place into Thatsa™ Bowl Junior, Seal and refrigerate for 30-40 minutes.
  4. Preheat the oven to 180°C. Place the TupperChef™ Baking Sheet on a metal tray. Set aside.
  5. Roll out the dough, using the Kids’ Kitchen Rolling Pin on a lightly floured work surface to 5mm.
  6. Using the Flower Cookie Cutter from the Kids’ Kitchen Baking Set, cut out 24 cookies, rerolling the scrapes of dough as required. Sprinkle half of the cookies with coloured sanding sugar to decorate.
  7. Place the cookies on the Baking Sheet and bake for 7- 8 minutes until lightly golden. Cool completely on a wire cooling rack.
  8. For each ice cream sandwich, place 1 small scoop (about 1 tablespoon/12g) of ice cream on a cookie that is undecorated, and top with a decorated cookie. Gently press, to “sandwich” together.
  9. Serve and eat immediately or store in the Antarctica Pack ’N Stor 1.3 Litre container and freeze for later.
  * Rest for 30-40 minutes.
  ** Coloured sanding sugar can be purchased from speciality cake decorating stores, and in store like Let's Cook, and Match Box. If unavailable, use plain white sugar mixed in with food colouring.

One I want to try ... Tupperware BLUEBERRY CRUMBLE BAR

BLUEBERRY CRUMBLE BAR

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Servings: 15 bars

• Ingredients

160g butter, cold, cubed
2 cups (300g) self-raising flour
1/3 cup (30g) desiccated coconut
2/3 cup (160g) caster sugar
1 egg
400g blueberries, fresh or frozen (if frozen allow to thaw)
1 lemon, zested & juiced
1/3 cup (60g) icing sugar
3 tsp cornflour
Icing sugar to dust

• Directions

• 1. Preheat the oven to 180°C. Place the TupperChef™ Slice Form on a metal baking tray and set aside.
  2. In the Quick Chef II, with the triple blade insert, sift flour using the Bake 2 Basics Sift ‘N Stor. Using the Bake 2 Basics Measuring Cups,measure in the caster sugar and coconut. 
  3. Add cubed butter and process until the mixture resembles small breadcrumbs. Add the egg and lemon zest. Turn the handle until well combined to form a crumbly mixture.
  4. Measure out 2 cups of the mixture and reserve for the topping. Press the remaining crumble mixture into the base of the Slice Form using theTupperChef Thin Spatula.
  5. Place blueberries, lemon zest and juice into Thatsa™ Bowl Junior and sift in the icing sugar and cornflour with the Bake 2 Basics Sift ‘N Stor.
  6. Use the TupperChef Spatula to combine the ingredients and pour the berry mixture over the biscuit base.
  7. Crumble the remaining dough on top of the berries and bake for 35-40 minutes until the top is lightly browned and the berry juices begin to bubble.
  8. Allow to cool completely before turning out and cutting into 15 bars.

One I want to try.... Tupperware GARLIC AND CHEESE MINI QUICK BREAD

GARLIC AND CHEESE MINI QUICK BREAD

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Servings: 10 mini breads

• Ingredients

Ingredients - Cupcakes
2 eggs
¼ cup olive oil
¼ cup milk
140g self-raising flour
1 tsp baking powder       
Rock salt and peppercorns to taste
100g cheddar cheese, grated
1 garlic clove, minced
½ red onion, thinly sliced

• Directions

• Method – Cake
  1. Preheat oven to 180°C. Place the TupperChef™ Bar Form on a metal tray and set aside.
  2. Place eggs, oil and milk into a bowl and whisk until well combined.
  3. Sift the flour, baking powder and freshly ground salt and pepper into a separate bowl. Fold in the eggs, milk and oil mixture into the flour with half the grated cheese and minced garlic.
  5. Press mixture into each Bar Form cavity, top with the remaining cheese and onion slices.  Grind over extra salt and pepper and bake for 15 minutes on the bottom shelf of the oven.
  6. Allow to stand for 5 minutes before turning out. Best served warm.

Tupperware 6 Minute Vanilla Pudding

Tupperware 6 Minute Vanilla Pudding
Ingredients:
3/4 cup marmalade jam
2 tbs golden syrup
100g butter, softened
2/3 cup castor sugar
2 large eggs
1 vanilla bean or 1 tsp vanilla extract
1 cup self raising flour
1/2 cup dessicated coconut
1/4 cup milk

Method:1. Lightly grease Tupperwave 1 Litre Jug and combine the marmolade and syrup in the base using the TupperChef Spatula.

2. Using electric beaters, cream the butter and sugar in the Bake 2 Basics Small Bowl until light and smooth. Beat in the eggs one at a time. Transfer the mixture to the Bake 2 Basics Large Bowl.

3. With the TupperChef Kitchen Scissors cut the vanilla bean in half lengthwise and gently scrape out the seeds using the TupperChef Paring Knife. Add seeds or extract to the creamed butter mix.

4. Sift the flour with the Bake 2 Basics Sift 'N Store into the creamed butter mixture. Gently fold in the coconut and milk through this mixture.

5. Pour the mixture over the marmalade syrup. Cover, elevate and microwave on high (800 watts) for 6-8 minutes. 
6. Stand for 5 minutes before turning out of the Jug. Serve immediately with cream/icecream/custard.