Untitled - Tupperware

entree
CRISP VEGETABLE CHIPS with A chilli lime salt
SPICY COLESLAW with Jalapeno Cumin Vinaigrette
main
FISH TACOS with Radish Salsa
BEEF FAJITAS with Pico de GalLo
dessert
mexican chocolate cake
with Rich Chocolate Glaze
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USE IT AS A PLACEMAT
FOR YOUR PARTY!
drinks
PALOMA MOCKTAIL
PALOMA COCKTAIL
Buenos tiempos!
centrepieces
What you will need
– Four Kids’ Fast Quench Bottles one of each colour*
– Fresh flowers
Assembly
Remove the cover off the Kids’ Fast Quench Drink
Bottles. Fill each bottle with water and place a
small bunch of flowers in each bottle base.
CREATE YOUR OWN
THEMED PARTY AT HOME
WITH TUPPERWARE
Place bottles as a cluster in the centre of the table,
or evenly spread them out on the table.
* Substitute Kids’ Fast Quench Drink Bottles with
colourful vases.
paper pom poms
place settings
Napkin Ring Holder
with Decorative Flag
What you will need
–Tissue paper (460mm x 660mm),
colour of your choice
–Napkins
–Pen / Marker
–Scissors
–Double sided tape
– Wooden skewers/toothpick
Assembly
CREATE YOUR
OWN
Lay
a
of tissue paper flat with the long edge
THEMED PARTYclosest
ATsheet
HOME
to you. Fold paper over several times in
WITH TUPPERWARE
2 – 3cm wide sections until completely folded.
Cut the paper in 10cm lengths – this is the base
of the napkin rings.
Putting together a Mexican themed Fiesta is a fun way
to bring colour, flavours and a little spice to your next get
together. Theming your food, beverages and table setting
will see your guests partying through the night.
Mexican themed decorations are a mix of vibrant colours.
Don’t worry about clashing, this is the time where hot pink,
aqua, blue, green, yellow and purple come together.
What you will need
–Tissue paper (460mm x 660mm),
colour of your choice
–Florist wire or string
–Scissors
Assembly
Lay 6 – 8 sheets of tissue paper flat and fold into
an accordion style. Tie the layers together at the
centre with florist wire or string.
Cut the ends of the paper into rounds or points.
Gently pull each layer apart, fluffing as you go.
To hang flowers, tie a length of string around the
centre. Alternatively, you can place flowers around
the room floating decorations.
Write the guests name in the centre of the tissue
paper. Wrap tissue paper around a rolled napkin
and stick the back together with double sided tape.
For the flags, cut the tissue paper into four rectangles
that measure 6cm (l) x 3cm (w). Fold each rectangle
into half to crease and open. Adhere tape onto the
crease and position skewer on tape, fold in half to
seal. Cut into the side of the flag every 0.5cm to create
a fringe effect.
Place flag in behind napkin ring and place on
dinner plates.
shopping list
The complete list to your Mexican Fiesta
fruit and vegetables
herbs and spices
condiments
beverage
2 avocadoes
1 beetroot
3 carrots
1 celery stick
1 cup coriander
4 cloves garlic
¼ green cabbage
1 knob ginger
3 jalapenos
1 Lebanese cucumber
9½ limes
½ cup mint leaves
1 orange
1 parsnip
4 radishes
⅜ red cabbage
1 red capsicum
1¾ red onion
6 ruby red grapefruits, large
1 sweet potato
2 tomatoes
5½ tsp chilli powder
30g cracked pepper
1 tsp dried chilli flakes
2 tsp garlic powder
2 tsp ground cinnamon
1 tsp ground coriander
2½ tsp ground cumin
100g onion powder
2 tbs pepitas
½ tsp salt
80g sea salt
2 tbs sesame seeds
2 tsp smoked paprika
2 tbs sunflower seeds
3 tbs apple cider vinegar
1 chipotle chilli with sauce
½ cup mayonnaise
220ml olive oil
Vegetable oil for deep frying
¼ cup fresh orange juice
90ml soda water
30ml tequila
baking
250g crumbled feta
1 cup milk
⅓ cup pure cream
250g sour cream
2 tbs agave syrup
1½ tsp baking powder
1½ tsp baking soda
200g chocolate chips
¾ cups cocoa powder
2 cups caster sugar
2¼ cups plain flour
½ cup raw sugar
2½ tsp vanilla extract
fish and meat
600g flank steak
250g skinless firm white fish fillets
diary
miscellaneous
2 eggs
12 flour tortillas
CRISP VEGETABLE CHIPS
with a chilli lime salt
Serves: 4 – 6
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
1 parsnip
2 carrots
1 sweet potato
1 beetroot
Vegetable oil to deep fry
2 limes, zested
2 tbs sea salt
1 tsp dried chilli flakes
Method
1) Use the Twistable Peeler to peel the parsnip,
carrots and sweet potato. Set the MandoChef™
to the thinnest setting and slice the parsnip,
carrots, sweet potato and beet into rounds.
2) Place the oil into the large 3.5 litre Compact
Cookware Saucepan and heat to 180°C. Fry
small amounts of the vegetables at a time, to
avoid overcrowding the pan and dropping the
temperature. Fry until lightly golden brown and
crisp. Use a slotted spoon to carefully remove
the chips and drain on paper towels.
3) To make the lime chilli salt, place remaining
ingredients into the Turbo Chef® and process until
combined.
4) To Serve: sprinkle the salt over the chips while
warm and enjoy.
SPICY COLESLAW
with Jalapeno Cumin Vinaigrette
Serves: 4 – 6
Preparation Time: 15 minutes
Cooking Time: 3 – 4 minutes
Method
1) Dry roast the seeds over medium heat, shaking
them back and forth for 3 – 4 minutes until lightly
toasted. Set aside.
Ingredients
2 tbs pepitas
2 tbs sunflower seeds
2 tbs sesame seeds
1 large carrot
¼ red cabbage
¼ green cabbage
1 stick celery
1 jalapeno, seeds removed
1 clove garlic, peeled
¼ cup each of: fresh mint
and coriander leaves
½ tsp ground cumin
¼ cup fresh orange juice
3 tbs apple cider vinegar
3 tbs olive oil
Sea salt and cracked black
pepper to season
2) Use the Twistable Peeler to peel the carrot,
and then grate using the Grate ‘N Measure,™ place
in the Thatsa® Bowl Junior. Thinly slice the cabbage
and celery with the MandoChef™ and add to the
Thatsa Bowl.
3) Use the U-Series™ Paring Knife to quarter the
jalapeno. Place in the Turbo Chef along with
the garlic, and herbs, process until finely diced.
Add the cumin, orange juice, apple cider vinegar,
oil, salt and pepper and process to combine.
4) To Serve: pour the dressing and toasted seeds
over the coleslaw and toss mixing well.
FISH TACOS
with a Radish Salsa
Serves: 4
Preparation Time: 15 – 20 minutes
+ 30 minutes marinating time
Cooking Time: 8 – 10 minutes
Ingredients
250g skinless firm white fish fillet
(such as flake, mulloway or blue eye)
3 tbs olive oil
⅛ small red cabbage
½ a lime, juiced
Pinch of salt
4 flour tortillas
Limes wedges to serve
1 jalapeno, sliced
Spice Rub1
2 tsp onion powder2
2 tsp garlic powder2
2 tsp smoked paprika
1 tsp ground cumin
1 tsp chilli powder
Radish Salsa
4 radishes
1 small Lebanese cucumber
¼ red onion
¼ cup coriander
½ lime, juiced
Chipotle Mayonnaise
½ cup mayonnaise
1 chipotle chilli with a little sauce3
½ lime, juiced
Download a QR reader and
scan this code with your
smart device to see how to
make these Fish Tacos.
Method
1) Place all the ingredients for the spice rub into
a Spice Container, Seal and shake to combine.
2) Use the U-Series™ Filleting Knife to slice the fish
into four equal sized pieces. Place the fish in the
Junior Season Serve,® generously sprinkle both
sides of the fish with the spice mix, drizzle with oil,
Seal and refrigerate for 30 minutes.
3) Slice the cabbage with the MandoChef,™ set on
the thinnest setting, set aside. Slice the radishes,
cucumber and onion using the same setting, place
into Thatsa® Bowl Junior, add coriander, lime juice
and a drizzle of oil, toss and set aside.
4) Place all Chipotle Mayonnaise ingredients in the
Turbo Chef® and process until finely blended.
5) Preheat the oven to 180°C. Place the marinated
fish on the cover of the UltraPro™ Oval lightly drizzle
with lime juice, sprinkle with a pinch of salt and
bake for 8 – 10 minutes, or until cooked through.
6) Lightly toast the tortillas in a dry Compact
Cookware Fry Pan. Assemble the tacos by topping
each tortilla with some shredded cabbage, fish,
chipotle mayonnaise, radish salsa and top with
sliced jalapenos. Serve hot with extra lime wedges.
Kitchen Notes
1 Creates a dry marinade that can be kept in the Spice
Container and used for other meats (beef, lamb, chicken,
pork and other fish).
2 Onion powder can be substituted for a ¼ onion, and
garlic powder can be substituted for a glove of crushed
garlic to create a paste.
3 Chipotle chillies in adobo sauce are jalapeno chillies
that have been ripened to red, dried, smoked, and then
pickled in a mixture of vinegar, spices and tomato puree.
They have a diverse variety of uses and can be found
canned in specialty food stores.
BEEF FAJITAS
with Pico de Gallo
Serves: 4
Preparation Time: 1 – 20 minutes
+ 2 – 4 hours marinating time
Cooking Time: 6 – 8 minutes
Beef Fajitas
Ingredients
1x 600g flank steak1
Sea salt
2 tbs olive oil
1 red onion
1 red capsicum
8 flour tortillas
Marinade
2 cloves garlic
½ tsp cracked black pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
3 tsp onion powder2
¼ cup fresh lime juice
¼ cup coriander leaves
¼ cup olive oil
Extras To Serve
Extra lime wedges, sliced avocado
and crumbled feta cheese
Pico de Gallo
Makes: 2 cups
Preparation Time: 10 minutes
Ingredients
2 large tomatoes
½ red onion
1 jalapeno chilli, seeds removed
⅓ cup coriander leaves
1 clove garlic
1 lime, juiced
Pinch of sea salt
Method
1) Place marinade ingredients in the Turbo Chef,®
and process to combine.
2) Place the steak in the Season Serve® and pour
over the marinade. Seal, turn to coat, and refrigerate
for 2 – 4 hours. At this stage the Pico de Gallo
can be made, and refrigerated until required, see
method below.
3) Slice the onion and capsicum into thin strips
using the U-Series™ Chef Knife. Add 1 tablespoon
of oil to the Compact Cookware Fry Pan, place over
medium heat, and sauté the onion and capsicum
for 5 – 6 minutes, remove and set aside.
4) To cook the steak, heat the Fry Pan over
medium heat, add 1 tbs of oil and cook the steak
for 2½ – 3 minutes on each side, or to your liking.
Remove the steak and rest for 3 – 4 minutes.
5) While the steak rests, warm tortillas in a dry
Fry Pan as per packet instructions.
6) To Serve: Thinly slice the steak and serve
3 strips in each tortilla. Top with sauteed onion,
capsicum and a spoonful of Pico de Gallo.
Serve with avocado and feta.
Pico de Gallo
1) Use the U-Series Paring Knife to remove the
seeds from the tomatoes. Finely dice the flesh.
Place in the Thatsa® Bowl Small. Quarter the onion
and jalapeno, and place into the Turbo Chef along
with the coriander leaves and garlic and process
to a fine dice. Use the TupperChef™ Spatula Thin
to add the mixture to the bowl, add the lime juice
and salt, and then stir to combine. Serve with the
Beef Fajitas.
Kitchen Notes
1 Flank steak can be substituted with rump steak.
2 Onion powder can be substituted for a ¼ onion.
MEXICAN CHOCOLATE CAKE
with a Rich Chocolate Glaze
Serves: 10 – 12
Preparation Time: 15 – 20 minutes
Baking Time: 60 – 70 minutes
Ingredients
2¼ cups plain flour
¾ cups cocoa powder
1½ tsp baking soda
1½ tsp baking powder
½ tsp salt
2 tsp ground cinnamon
1 tsp chilli powder
2 cups caster sugar
2 eggs
1 cup milk
½ cup oil
2½ tsp vanilla extract
250g sour cream
1 large orange, zested
¼ cup boiling water
Glaze
200g chocolate chips, buds or
chopped if using a bar of chocolate
⅓ cup pure cream
2 tbs agave syrup2
½ tsp chilli powder3
Method
1) Preheat the oven to 180°C (170°C fan forced).
2) Sift dry ingredients into the Thatsa® Bowl
Junior with the Bake 2 Basics Sift ‘N Stor, add
sugar and stir to combine.
3) Place the eggs, milk, oil, vanilla, and sour cream
into the Extra Chef™ with the paddle attachment,
and process until well combined. Add to Bowl and
mix to combine.
4) Add orange zest and the boiling water
and combine until smooth.
5) Place the TupperChef™ Kugelhopf Form on a
metal baking sheet, and pour in the cake batter.
Place in the oven and bake for 60 – 70 minutes,
until cooked through, or until a skewer inserted into
the middle of the cake comes out clean. Remove
from the oven and cool in the form for 15 minutes
before turning out. Cool completely before glazing.
6) To make the glaze, place the chocolate and
cream into the Mix ‘N Wave Jug, cover and
microwave on low for 1½ – 2 minutes, (depending
on your microwave).1 Remove, stir with the
TupperChef Spatula, and microwave at 10
second intervals if more melting is required.
7) Add the agave syrup and chilli, stir to combine
and pour the glaze over the cake. Serve now, with
ice cream or cream or store in the Round Cake
Taker High until ready to serve.
Kitchen Notes
1 This recipe has been tested in an 800 watt microwave.
Please check your microwave if necessary. (High 800
watts; Medium High 650 watts; Medium 500 watts).
2 Agave syrup is a sweetener derived from the Agava
plant. It can be found at select supermarkets and in health
food stores. Can be substituted for corn syrup or left out.
3 In the glaze chilli can be left out or substituted
with cinnamon.
Download a QR reader and
scan this code with your
smart device to see how to
make this decadent cake.
PALOMA
Mocktail
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 2 minutes
Ingredients
1 knob fresh ginger (about 20 grams)
½ cup raw sugar
2 cups water
1 cup lime juice (about 4 – 5 limes)
2½ cups fresh ruby red grapefruit
juice (about 4 large grapefruits)
½ cup fresh mint leaves
3 – 4 ice cubes
30ml of soda water
Lime slices to garnish
PALOMA
Cocktail
Method
1) Peel the ginger with the Twistable Peeler, then
grate with the Grate ‘N Measure™ and place into the
Mix ‘N Wave Jug. Add sugar and water, cover and
microwave on high for 1½ minutes.1 Stir with the
TupperChef™ Spatula and microwave for a further
30 seconds, or until the sugar has dissolved, and
set aside to cool completely.
2) Strain the ginger syrup and evenly divide between
the Fiesta Tumblers. Divided remaining juices
between Tumblers, add mint and ice. add mint
and ice. Top each Tumbler with a splash of soda
water, a slice of lime and additional ice.
Kitchen Notes
1 This recipe has been tested in an 800 watt microwave.
Please check your microwave if necessary. (High 800
watts; Medium High 650 watts; Medium 500 watts).
Serves: 1
Preparation Time: 5 minutes
Ingredients
1 tbs salt
2 wedges of lime
Ice
30ml tequila
60ml ruby red grapefruit juice,
freshly squeezed
60ml soda water
Lime slice to garnish
Method
1) Place salt in a shallow dish, run one wedge of
lime around the rim of a Fiesta Tumbler, and dip
the rim into the salt.
2) Place some ice, the tequila and the grapefruit
juice into the Bake 2 Basics Shake It Quick with the
strainer in place, and shake until chilled. To serve,
fill the Tumbler with ice, pour over the tequila and
grapefruit juice, add the soda water, a squeeze of
a lime wedge, and garnish with a lime slice.