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Passion Fruit Spritzer Mocktail

PREPARATION TIME : 5 min.
COOKING TIME :  0 min.
DIFFICULTY LEVEL :  Easy

INGREDIENTS (1):
1 lime
100ml of passion fruit juice
8 ice cubes
125ml of ginger ale

METHOD

  • Cut the lime in half and use the Zest N Press to squeeze the lime juice into the Ez Shaker.
  • Add all ingredients to the base of the Ez Shaker.
  • Cover and shake well to combine.
  • Serve cold and enjoy!

Sponge Cake

Prep Time: 15 minutes

Cook Time: 13 minutes 

Difficulty Level: easy 

Cost: low

Serves: 4 people 

INGREDIENTS

  • 75 g cake flour (sifted) (±1/2 cup)
  • 60 g sugar (±4 tbsp)
  • 1 ml baking powder (±1/4 tsp)
  • 1 pinch salt
  • 30 ml milk (±2 tbsp)
  • 25 ml oil (±1 1/2 tbsp)
  • 2 ml vanilla extract (±1/2 tsp)
  • 1 egg
  • 1 pinch cream of tartar or 1 ml /±1/4 tsp lemon juice

Instructions

  1.  In the That’s A Bowl 2.75L whisk flour, 15 g / ±1 tbsp sugar, baking powder and salt together using the KPT Whisk.
  2. Add milk, oil, vanilla extract, and egg yolk to the EZ Shaker 350 ml, cover and shake until blended.
  3. Pour the contents of the EZ Shaker into the That’s A Bowl and mix using the Silicone Spatula until you have a consistent batter.
  4. In the Speedy Chef, add the egg white, 45 g / ±3 tbsp sugar and cream of tartar (or lemon juice). Whip the egg white until stiff peaks.
  5. Gently fold half of the egg white into the That’s A Bowl then repeat with remaining half.
  6. Place the Pro Ring in the base of the MicroPro Series Grill and lightly oil the bottom and cover.
  7. Pour mixture into the Pro Ring, place cover on in the grill/low position and microwave for 10-13 min. at 600 watts. Bake until a toothpick inserted into center of cake comes out clean.
  8. Using the Oven Gloves, remove cover. Place a plate or cutting board on top of the MicroPro Series Grill and carefully flip. Allow to stand upside down for 10 min. before removing the Pro Ring.

TIP: Inverting the cake will reduce the chance of the sponge cake
collapsing.

Raspberry Coconut Energy Balls

PREPARATION TIME : 15 min.

COOKING TIME : 2 min.

STANDING TIME : 10 min.

DIFFICULTY LEVEL : Easy

AVERAGE COST : Middle

INGREDIENTS (15 ENERGY BALLS)

  • 75 g pitted medjool dates (±½ cup)
  • 100 g old-fashioned rolled oats (±1 cup)
  • 100 g frozen raspberries (±1 cup)
  • 25 g ground flaxseed (±¼ cup)
  • 30 ml coconut flour (±2 tbsp)
  • 20 g unsweetened desiccated coconut (±¼ cup)
  1. Place pitted dates into the MicroCook Pitcher 1LÂor a microwave safe bowl and fill with water until dates are covered. Microwave for 2 min. at 900 watts. Allow to stand for 5 min. or until dates are softened.
  2. Place oatmeal in the SuperSonic Chopper Extra, fitted with blade attachment. Cover and pull cord until fully chopped. Add frozen raspberries, cover and pull cord until well combined. Remove into a separate bowl.
  3. Drain dates and add to base of Chopper. Cover and pull cord until chopped.
  4. Add raspberry oatmeal mixture back into the Chopper, along with ground flaxseed and coconut flour. Cover and pull cord until well combined. Remove cover and blade, then stir together using a silicone spatula until fully combined. Let stand for 5 min.
  5. Place desiccated coconut in a small bowl.
  6. Using a tablespoon, scoop out raspberry date mixture and form a ball by rolling it in the palm of your hands. Then roll the ball in coconut topping until fully coated. Place into a container and repeat with remaining mixture.
  7. Store in the fridge or take on the go in The Ultimate Silicone Stand-Up Bag Small.

Cinnamon Rolls

Prep Time: 30 minutes 

Cook Time: 18 minutes 

Difficulty Level: average

Cost: middle

Serves: 6 people 

INGREDIENTS

  • 150 ml warm milk (± 2/3 cup)
  • 2 pinches salt
  • 20 g fresh yeast
  • 300 g flour (± 11 oz.)
  • 40 g white sugar (± 40 ml)
  • 60 g melted butter (± 1/4 cup)

For Filling

  • 3 tsp brown sugar (± 15 ml)
  • 1 tbsp ground cinnamon (± 5
    ml)
  • 1 tbsp soften butter (± 15 ml-
    30ml)
  • Optional icing to glaze the rolls

For Glaze

  • 120 g powder sugar (± 1 cup)
  • 1 tsp soften butter (± 5 ml)
  • 1 tsp vanilla sugar (± 5 ml)
  • 1 tbsp milk (± 15-30 ml)

Instructions

  1. Heat the milk in the microwave 1 min 30 sec. at 600 watts. In the Mixing Bowl, add milk and stir in the salt and yeast until well mixed and dissolved. Add flour, sugar and the melted warm (not hot)butter.
  2. Beat with an electric mixer on low speed until everything is combined. Knead the dough until dough is soft. You’ll know when it’s soft when the dough leaves side of bowl and is easy to handle. Seal; allow the dough to rise in a warm place. The dough should rise to double its size or to when the seal lifts.
  3. Mix brown sugar and the cinnamon in a small bowl; set aside. Place dough on floured Pastry Sheet and knead the dough. Gently push your fist into the dough to deflate it.
  4. Using the Adjustable Rolling Pin, flatten dough into a 30 x 30 cm rectangle. Spread butter over dough, do not butter 1-2cm of one side of dough.
  5. Sprinkle with sugar-cinnamon mixture. Roll dough up tightly. Pinch edge of dough into the roll to seal edge.
  6. Using a sharp Serrated Knife, cut roll into 2,5 cm slices (12 slices).Place the slices upside down slightly apart in the MicroPro Series Grill. Place the cover on casserole/high position and allow the rolls rise in a warm place up to 15 min.
  7. Microwave the rolls for 16 min at 600 watts.
  8. In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle.
  9. Using a spoon, drizzle glaze over the warm rolls. Serve warm.

Tip: If you use packaged active dry yeast, you will mix the yeast into the
flour

Classic pizza

Ingredients (1 pizza)

Dough

120 ml lukewarm water (±35°C / 95°F) (±½ cup)
20 g fresh yeast, or 5 g dry yeast (±0.7 oz)
225 g all-purpose flour (±1¾ cups)
30 ml olive oil (±2 tbsp)
2 ml sugar (±½ tsp)
2 ml salt (±½ tsp)

Toppings

80 ml pizza sauce (±⅓ cup)
125 g sliced or grated mozzarella*(±4.4 oz or 1 cup)
Toppings of choice (pepperoni, tomato slices, sliced olives, sliced mushrooms, sliced onions, sliced bell peppers, fresh basil, etc.)

Instructions

  • In Ultimate Mixing Bowl (3.5L), add water, then stir in yeast until completely dissolved. Add flour, olive oil, sugar and salt, and stir using a silicone spatula.ÂFinish kneading dough by hand until it is smooth and elastic. Make sure it doesn’t stick to the bowl or to your hand.
  • Fill a larger bowl (6L) or your sink halfway with approx. 37°C (99°F) water, seal the 3.5L bowl, place it in water and allow dough to rise for 30 min.
  • Remove oven rack and preheat oven to Th 7-8 / 220°C (425°F) without convection.
  • Knead pizza dough again for approx. 30 sec. and dust it with some flour. Using a rolling pin, roll out dough on the Silicone Baking Sheet with Rim to a circle of approx. 30 cm., then place the Silicone Baking Sheet on the cold oven rack.
  • Spread pizza sauce on rolled out dough, then top with cheese and your preferred toppings, cut into small pieces.
  • Set rack at lowest level in oven and bake for approx. 20 min.

Gluten-Free Nachos Pizza

Ingredients (4 people)

285 g corn tortilla chips (±10 oz)
120 ml pizza sauce (±½ cup)
170 g shredded mozzarella (±1½ cups)
Optional Toppings
Thinly sliced red onion
Diced bell pepper
Sliced olives
Diced pepperoni
Cooked ground sausage
For Serving
Freshly sliced basil or herbs of your choice

Â

Instructions

  • Preheat oven to 200°C (400°F).
  • Place Silicone Baking SheetÂwith Rim on a metal baking sheet.
  • Spread 2/3 the tortilla chips across the Silicone Baking Sheet in an even layer.
  • Drizzle half of the pizza sauce across tortilla chips, sprinkle with half of the shredded mozzarella.
  • Add the remaining tortilla chips, then again tomato sauce and mozzarella and finish evenly distributing desired toppings on top.
  • Bake for approx. 10 min, or until cheese is melted.
  • Add fresh basil if desired and serve.

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Happy making and baking with the use of Tupperware!

French Crêpes

PREPARATION TIME : 10 min.
COOKING TIME :  15 min.
STANDING TIME :  30 min. 
DIFFICULTY LEVEL :  Easy

INGREDIENTS (3 PEOPLE)
250 ml semi skimmed milk (room temperature)
1 pinch salt
75 g all-purpose flour (sifted)
2 medium eggs
50 g butter (melted)
1 tbsp sugar (± 15 ml)
1 tsp rum (optional) (± 5 ml)

METHOD

  • In the EZ Shaker 600 ml, pour all the ingredients in the order specified in the ingredients list. Place the blending insert and the cover on the Shaker, then shake well. If possible, allow the mixture to stand for 30 min. before cooking the crêpes.

  • In the lightly-greasedChef Series Crêpe Pan, cook the mixture by pouring a small quantity into the pan and spreading it over the whole surface in a thin layer. You can cook 6-8 crêpes with these quantities, depending on the thickness of your crêpes. Use the KPT Narrow Spatula to easily turn your crêpes.

  • Serve with Homemade Speculoos Spread.

HOMEMADE SPECULOOS SPREAD

In theExtra Chef, mix 125 g of speculoos. Add 75 ml condensed milk (unsweetened), 1 tbsp honey (± 15 ml), 1 pinch of cinnamon, 1 pinch of salt and mix again. Allow to stand for at least 2 h in the fridge in order for the preparation to thicken.

Pizza Snails

Ingredients (8 pizza snails)


Dough

180 ml lukewarm water (±35°C / 95°F) (±¾ cup)
20 g fresh yeast, or 5 g dry yeast (±0.7 oz)
300 g all-purpose flour (±2⅓ cups)
15 ml olive oil (±1 tbsp)
2 ml sugar (±½ tsp)
2 ml salt (±½ tsp)

Â

Toppings

100 g mushrooms (±3.5 oz)
15 ml olive oil (±1 tbsp)
50 g sundried tomatoes (±1.7 oz)
100 g shredded mozzarella (±1 cup)
45 ml pizza sauce (±3 tbsp)

Â

Instructions

  • In Ultimate Mixing Bowl (3.5L),add lukewarm water, then stir in yeast until completely dissolved. Add flour, olive oil, sugar and salt, and stir using a silicone spatula.Finish kneading dough by hand until it is smooth and elastic. Make sure it doesn’t stick to the bowl or to your hand.
  • Fill a larger bowl (6L) or your sink halfway with approx. 37°C (99°F) water, seal the 3.5L bowl, place it in water and allow dough to rise for 30 min.
  • In the meantime, slice mushrooms and panfry them with some oil for a few minutes. Cut sundried tomatoes in small pieces.
  • Knead pizza dough again for approx. 30 sec. and dust it with some flour. Using a rolling pin, roll out dough on a floured surface to a rectangle, approx 25×45 cm.
  • Spread tomato sauce and all other ingredients evenly on the dough. Roll up dough to make a 45 cm long log, then slice into 8 equal pieces.
  • Dust the UltraPro 2LÂwith some flour and place the 8 pizza snails vertically into it.
  • Cover and allow to rise for approx. 20 min.
  • Preheat oven to 200°C (400°F) without convection.
  • Place UltraPro at the second lowest level in the oven and bake uncovered for approx 30 min.

Brownie

Prep Time: 10 minutes

Cook Time: 9 minutes

Difficulty Level: easy

Cost: low

Serves: 4 people

INGREDIENTS

  • 55 g unsalted butter (±1/4 cup)
  • 1 egg
  • 2 ml vanilla extract (±1/2 tsp)
  • 100 g sugar (±1/2 cup)
  • 35 g all-purpose flour (±1/4 cup)
  • 20 g unsweetened cocoa powder (±3 tbsp)
  • 1/2 ml salt (±1/8 tsp)
  • 1/2 ml baking powder (±1/8 tsp)

Instructions

  1. Place butter in the Micro Pitcher 1 Cup or MicroCook Pitcher 1L and microwave for 30 sec. or until melted. Allow to cool.
  2. Add egg and vanilla extract to melted butter and whisk using the KPT Whisk. Set aside.
  3. In the That’s A Bowl 2.75L, add sugar and sift together all remaining dry ingredients.
  4. Add melted butter mixture to the That’s A Bowl and mix using the Silicone Spatula until you have a consistent batter.
  5. Place the Pro Ring in the base of the MicroPro Series Grill and pour mixture into the Ring.
  6. Place cover on in the casserole/high position and microwave for approx. 9 min. at 600 watts.
  7. Allow to stand for 5 min. before unmolding. Using the Silicone Spatula Thin, easily unmold the brownie from the Pro Ring, then using the KPT Large Spatula , remove the cake from MicroPro Series Grill.
  8. Allow to cool completely before serving.