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.