Download - Tupperware Silicone Ring Cookbook 2016 - TEAM... · 2 3 Tupperware Silicone Baking Form Ring How much will you love baking with the Silicone Baking Form Ring? Let us count the ways

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Tupperware Silicone Baking Form RingHow much will you love baking with the Silicone Baking Form Ring? Let us count the ways ! In this handy recipe booklet, you’ll find everything from savory sandwiches to delicious desserts to breakfast treats. All as easy and fun to make as they are to eat !

a s d f g h j m

Lightweight, yet durable, the Silicone Baking Form Ring is suited for temperatures between -25°C et +220°C.

PERFECT FOR RECIPES• Baked in conventional or microwave ovens• Set in the fridge or freezer

THE MATERIAL• Outstanding non-stick performance : no greasing needed• Easy unmolding, thanks to the flexibility of silicone• Unbreakable and will not deform with normal domestic use• Easy to clean• Dishwasher safe

THE DESIGN• Six 93ml cavities perfect for many different uses.• Sized to fit 2 SBF Ring comfortably side-by-side on most standard sized oven racks• Easy storage, with perfect nesting of 2 SBF Ring (or more) ; saving precious storage space in

your cupboards !• For fridge & freezer recipes, the SBF Ring fits perfectly inside the Freezer Mates Large Low 2.25L

FEATURES

For full-proof unmolding of delicate cold recipes, place your filled SBF Ring (nested in the Freezer Mates Large Low 2.25L) inside the freezer for 15 min. before unmolding.

For optimal and even baking results, take care to distribute your preparation evenly across all the cavities.

Results may vary according to the oven : please adapt your cooking time accordingly.

For recipes using a conventional oven : when nothing is specified, use upper and lower heat, without ventilation and place the tray with the SBF Rings on the lower part of the oven (but not directly on bottom heating elements).

Depending on the filling level of the cavities and the recipe, you will obtain a donut shape (eg. p.4, 9, 17) or a donut-muffin shape that can be filled with nice surprises (eg. p.23 and 27).

TIPS

Wash the SBF Ring before using for the first time.

Wash the inside and outside of the SBF Ring with soapy water and dry carefully before each use to remove any possible grease/white residue.

Do not use any abrasive sponges or washing powders when cleaning the product.

For easy handling, before filling, place the SBF Ring :• on a cold and clean oven rack when baking• on the turntable plate for the recipes cooked in the microwave• in the Freezer Mates Large Low 2.25L for the recipes molded in the fridge or the freezer

Always preheat the oven before baking (remove oven rack before preheating).

Do not place on the stove top, close to a grill or under a grill.

Do not use baking sprays ; the fat can stick to the surface of the silicone form, making it difficult to clean and it may also damage the material.

Some foods can cause staining, but this will not affect the product’s performance.

Always use oven gloves when removing the SBF Ring from the microwave or conventional oven. Always remove it together with the oven rack.

DO’S AND DON’TS

54

BROCCOLI RINGS

INGREDIENTS FOR 6 RINGS• 200 g broccoli• 150 ml water• 80 g grated cheese (Emmental, Gruyère

or other hard cheese)• 2 eggs (medium sized) salt and pepper

PREPARATION1. Cut the broccoli into small florets, then place them in the MicroCook Pitcher 1L. Add 150 ml water, cover and microwave for 5 min. at 600 watts, stirring halfway through. Allow to stand for 1 min. then drain and allow to cool for 5 more min.

2. Preheat the oven to Th 6-7 / 200°C.

3. Using the Extra Chef, chop the grated cheese, add the eggs, broccoli, salt and pepper and blend.

4. Place the SBF Ring on the cold oven rack.

5. Divide the content of the Extra Chef into the cavities of the SBF Ring, place the rack on the lowest level in the oven and bake for approx. 20 min.

6. Allow to stand for 5 min. then unmold and serve as a side dish.

600 watts 5’

Preparation time10’

Th 6-7 / 200°C 20’

6 7

SALMON RINGS WITH CRUNCHY TOASTS AND FRESH HERBS

INGREDIENTS FOR 6 RINGS• 200 g salmon fillet, skinless

and boneless• 1 egg (medium sized)• 150 ml heavy cream• ½ tsp salt (± 2 ml)• pepper• 6 slices of toast bread• 1 bunch of mixed herbs

(parsley, chervil, dill, chives)• 1 tsp olive oil (± 5 ml)

PREPARATION 1. Preheat the oven to Th 5-6 / 160°C.

2. Cut the salmon fillet in small pieces, then blend them using the Extra Chef. Add the egg and half of the heavy cream, then blend again for approx. 20 sec. Add the remaining cream, salt and pepper and blend until you have a smooth mixture.


4. Divide the contents of the Extra Chef evenly into the cavities of the SBF Ring, flatten the surface with the Silicone Spatula Thin.

5. Place the rack on the lowest level in the oven and bake for approx. 15 min. Allow to stand for 10 min. before unmolding.

6. Cut the bread slices into round shapes the size of the rings (using the Molding Ring 75 mm), then toast them.

7. Take the herbs’ leaves off their stems (cut chives into 2 cm sticks). In the S.S. Bowl 600ml, season them with a pinch of salt and olive oil.

8. Set the salmon rings on the toasted bread and decorate with some herbs in the middle.


Th 5-6 / 160°C 15’

98

INGREDIENTS FOR 6 RINGS• 1 small shallot (± 40 g)• ½ garlic clove• 1 tsp oil (± 5 ml)• 375 g potatoes• 1 tbsp water (± 15 ml)• 3 eggs (medium sized)• salt and pepper• Ready made tomato

or sweet red pepper sauce to serve

PREPARATION1. Preheat the oven to Th 6-7 / 200°C.

2. Peel the shallot and garlic, then chop them using the Herb Chopper.

3. Place them in the MicroCook Pitcher 1L with the oil, cover and microwave for 1 min. at 600 watts.

4. Peel the potatoes then dice them using the Chef Press Dicer 10 mm. Add them to the MicroCook Pitcher, add also 1 tbsp water, cover and microwave for 6 min. at 600 watts, stirring halfway through.

5. In the EZ Mix N Store 2L, whisk the eggs with some salt and pepper using the KPT Beater. Add the potatoes into the EZ Mix N Store and stir.

6. Place the SBF Ring on a cold oven rack.

7. Divide the content of the EZ Mix N Store evenly into the cavities of the SBF Ring and bake for approx. 20 min.

8. Allow to stand for 5 min. before unmolding and serve with ready made tomato or sweet red pepper sauce.

TORTILLA ESPAÑOLA

600 watts 7’


Th 6-7 / 200°C 20’

1110 1110

INGREDIENTS FOR 6 RINGS• 160 g Arborio risotto rice• 330 ml water• 1 pinch of saffron• salt• 15 g butter• 40 g Parmesan cheese, grated• 1 egg (medium sized)• 50 g frozen green peas• 30 g mozzarella or Emmental, diced

PREPARATION1. Rinse the rice and place it in the Microwave Rice Maker Large with 330 ml water. Cover and microwave for 9 min. at 600 watts. Allow to stand for 5 min. Add the saffron, salt, butter, half of the grated Parmesan, egg and stir using the Silicone Spatula.

2. Preheat the oven to Th 6-7 / 200°C.

3. Rinse the green peas to thaw them and drain them well.


5. Divide half of the rice mixture into the cavities of the SBF Ring in an even layer, pack using the Silicone Spatula Thin. Add a few green peas and diced cheese, then cover with the remaining rice. Sprinkle the top with the remaining grated Parmesan.

6. Bake for approx. 25 min.

7. Allow to stand 5 min. before unmolding, then serve with a fresh salad.

ARANCINO RINGS

600 watts 9’


Th 6-7 / 200°C 25’

131212

Standing time± 30’

RISING

"RINGWICHES"

INGREDIENTS FOR 12 RINGWICHES• 200 g potatoes• 20 g fresh yeast• 175 ml lukewarm water (± 30°c)• ½ tsp sugar (± 2 ml)• 350 g all-purpose flour• 2 tbsp olive oil (± 30 ml)• 1 ½ tsp salt (± 7 ml)• the garnishing of your choice

PREPARATION1. Using a fork, poke some holes in the unpeeled potatoes. Place them in the MicroCook Pitcher 1L, add 1 tbsp water (± 15 ml), cover and microwave for 7-8 min. at 600 watts. Allow to stand for 2 min., drain then peel the potatoes and mash them using the Potato Masher.

2. In the S.S. Bowl 300 ml, mix the yeast with 200 ml lukewarm water and sugar using the Click Series Whisk.

3. In the That’s A Bowl 4.5L , mix the flour, olive oil, mashed potatoes and the contents of the S.S. Bowl. Stir using the Silicone Spatula, then knead the dough with your


Th 6-7 / 200°C 16’-18’

hand until it no longer sticks to the Bowl. Cover and allow to rise for approx. 30 min.

4. Preheat the oven to Th 6-7 / 200°C in fan assisted mode.


6. Knead the dough slightly and divide into 12 portions (use some additionnal flour if needed). Press 6 portions into the SBF Ring cavities.

7. Bake for 16 to 18 min. Unmold and allow to cool.

8. In the clean SBF Ring, bake the remaining dough to have 6 more rings.

9. Using the Serrated Utility Knife, cut the rings in 2 horizontally, then garnish with the ingredients of your choice.

Here are a few delicious garnishing ideas for your “Ringwiches”:• Smoked salmon and cream cheese• Parma ham, rucola and butter• Chicken, avocado and mustard with seeds.

600 watts 7-8’

1514

SAVARIN / BABA

INGREDIENTS FOR 12 RINGS• 3 eggs (white and yolk separated)• 150 g sugar• 3 tbsp milk (± 45 ml) • 120 g all-purpose flour• 2 tsp baking powder (± 10 ml)• 50 g butter, melted

Syrup

• 500 ml water• 175 g sugar• 200 ml rum*

• Whipped cream for serving PREPARATION1. Preheat the oven to Th 6 / 180°C in fan assisted mode.

2. In the EZ Mix N Store 2L, whisk the egg yolks and 150 g sugar using the KPT Whisk. The mixture must become white and foamy.

3. Add the milk, flour, baking powder and melted butter then mix using the Silicone Spatula.

4. Using the Speedy Chef, whisk the egg whites until stiff. Fold half of it into the mixture in the EZ Mix N Store, then gently fold in the second half of the egg white.

5. Divide the dough into the cavities of 2 SBF Rings (set on the cold rack) and bake for 15 to 17 min. Allow to cool completely then unmold gently using the Silicone Spatula Thin.

6. In the Chef Series Pure Cookware Saucepan 2.8L, mix water and 175 g sugar, then boil for 10 min. on medium heat. Add the rum and allow to cool.

7. Set the ring biscuits into 2 Freezer Mates Large Low 2.25L, and pour the cold syrup on them.

8. Just before serving, using the Squeeze It or Decorating Bag fitted with the star nozzle, decorate the rings with whipped cream.

*If you want to prepare an alcohol free version, you can replace the syrup with 500 ml of orange juice.

Th 6 / 180°C 15-17’


600 watts 0’40

Cooking Time10’

1716

SHAKING DONUTS WITH CHOCOLATE FROSTING

INGREDIENTS FOR 12 DONUTS

Donuts

• 100 ml milk• 2 eggs (medium sized)• 2 tbsp oil (± 30 ml)• 130 g all-purpose flour• 1 tsp baking powder (± 5 ml)• 1 pinch baking soda • 60 g sugar• 2 tsp vanilla sugar (± 10 ml)

Frosting

• 50 g dark chocolate • 20 g butter • 40 g icing sugar• 1 tbsp water (± 15 ml)

PREPARATION1. Preheat the oven to Th 6 / 180 °C.

2. Pour all ingredients into the EZ Shaker 600 ml in the given order. Close it and shake it well until the dough is mixed.

3. Pour the batter into the cavities of 2 SBF Ring (set on a cold oven rack), they should be only half filled.

4. Bake for 15-20 min. (until a toothpick inserted into the dough comes out clean). Allow to cool for 10 min. before unmolding, then allow to cool completely.

5. In the MicroCook Pitcher 1L , place the chocolate and butter, cover and microwave for 1 min. 30 sec. at 360 watts. If the chocolate is not completely melted, microwave again for 30 sec. Add the icing sugar and stir using the Silicone Spatula Thin, you should have a clumpy mixture. Add the water and continue to stir, the mixture will become smooth and shiny.

6. Dip the donuts in the mixture of the MicroCook Pitcher to cover them.

7. Allow to stand for 30 min. for the frosting to slighlty harden.

360 watts 1’30


Th 6 / 180°C 15-20’

18 19

RASPBERRY CHEESECAKE

INGREDIENTS FOR 6 RINGS• 300 g cream cheese• 35 g sugar• 1 egg (medium sized)• 80 g speculoos or another

butter biscuit• 30 g butter, melted• 125 g raspberries• 1 tbsp icing sugar (± 15 ml)

PREPARATION1. Preheat the oven to Th 6 / 180°C.

2. In the EZ Mix N Store 2L, using the KPT Whisk, mix the cream cheese with sugar. Add the egg and whisk again until you have a consistent mixture.

3. Crumble the speculoos biscuit and mix it with the melted butter.


5. Divide the cream cheese mixture into the cavities of the SBF Ring, add the biscuit crumbles on top and pack gently with the Silicone Spatula Thin.

6. Bake for approx. 25 min. Allow to cool before unmolding.

7. In the Smooth Chopper, blend the raspberries with the icing sugar, then sieve through the Chinois to have a seedless coulis.

8. Serve the cold cheesecake rings with the coulis.


Th 6 / 180°C 25’

2120 21

LEMON BERRY DONUTS

INGREDIENTS FOR 12 DONUTS• 1 small lemon• 60 g butter, melted• 80 g sugar• 1 large egg• 1 tsp vanilla extract (± 5 ml)• 125 ml milk• 175 g all-purpose flour• 1 tsp baking powder (± 5 ml)• ¼ tsp baking soda (± 1 ml)• 2 pinch of salt• 100 g fresh berries

Frosting

• 125 g icing sugar• 4-6 tsp fresh lemon juice (20-30 ml)


2. Zest the lemon using the Click Series Grater.

3. In the EZ Mix N Store 2L, combine the butter, sugar, egg, vanilla, 1 tsp lemon zest and milk, then whisk until smooth using the KPT Beater.

4. In the S.S. Bowl 600 ml, mix flour, baking powder, baking soda and salt. Add the contents of the S.S. Bowl to the mixture in the EZ Mix N Store and whisk until combined. Gently stir in the berries.


Th 6 / 180°C 20-24’

5. Divide the batter into the cavities of 2 SBF Ring (set on a cold oven rack). The cavities should only be filled halfway.

6. Bake for 20 to 24 min. (until a toothpick inserted into the dough comes out clean). Allow to cool for 10 min. before unmolding. Then allow the rings to cool completely.

7. Using the Click Series Whisk, combine the icing sugar and lemon juice until smooth and just starting to have a liquid consistency. Add an additional 1-2 tsp lemon juice if needed.

8. Spread the frosting over the rings and allow to stand for at least 30 min. for the frosting to set.

22 23

APPLE CINNAMON RINGS

INGREDIENTS FOR 6 RINGS• 1 small apple (± 150 g)• 1 tsp lemon juice (± 5 ml)• 2 eggs (medium sized)• 100 g sugar• 70 g butter, melted• 100 g all-purpose flour• 1 tsp baking powder (± 5 ml)• 125 ml heavy cream, very cold• 1 tbsp icing sugar (± 15 ml)• ½ tsp cinnamon (± 2 ml)


2. Peel the apples and dice them thinly. Drizzle with the lemon juice to avoid them from turning brown.

3. In the Speedy Chef, whisk the eggs with the sugar until you have a white and foamy mixture. Add the melted butter and whisk for a few more sec. Add the flour and baking powder and gently mix using the Silicone Spatula. Finally, fold in the apple dices.


5. Divide the dough into the cavities of the SBF Ring, place the rack on the lowest level in the oven and bake for approx. 25 min.

6. After baking, immediately cover with a clean kitchen towel and allow to stand for 15 min. Then unmold gently.

7. In the clean Speedy Chef, whisk the cold heavy cream until stiff, add the icing sugar and cinnamon and whisk for a few more sec.

8. Just before serving, using the Squeeze It or Decorating Bag fitted with the star nozzle, decorate the apple rings with the cinnamon whipped cream.


Th 6 / 180°C 25’

2524

INGREDIENTS FOR 6 RINGS• 100 g bread or brioche (day old,

slightly dry)• 2 eggs (medium sized)• 50 ml milk• 100 ml heavy cream• 50 g sugar• 1 tsp vanilla extract (± 5 ml)• 25 g raisins• icing sugar for finishing


2. Cut the bread or brioche into small pieces.

3. In the EZ Mix N Store 2L, combine the eggs, milk, heavy cream, sugar and vanilla extract . Using the KPT Whisk, mix until you have a consistent batter, then add the raisins and the bread or brioche pieces. Allow to stand for approx. 15 min. and stir with the Silicone Spatula.


5. Divide the mixture of the EZ Mix N Store into the cavities of SBF Ring, place the rack on the lowest level in the oven and bake for approx. 15 min.

6. Allow to stand for 5 min. before unmolding, then sprinkle with icing sugar and serve immediately.

FRENCH TOAST STYLE RINGS


Standing time15’

Th 7 / 210°C 15’

26 27

RASPBERRY AND CHOCOLATE RINGS

INGREDIENTS FOR 6 RINGS• 100 g butter• 75 g sugar• 125 g almond powder• 30 g all-purpose flour• 1 pinch of salt• 3 egg whites• 60 g raspberries

Finishing

• 60 ml heavy cream• 60 g dark chocolate• 6 raspberries

PREPARATION1. Preheat the oven to Th 6 / 180°C in fan assisted mode.

2. Melt the butter in the MicroCook Pitcher 1L for 1 min. at 600 watts. Add the sugar and whisk using the KPT Beater. Add the almond powder, flour, salt and whisk again. Add the egg whites and continue whisking until you have a consistent batter. Cut the 60 g raspberries in 4 and fold them gently into the dough using the Silicone Spatula.


4. Pour the batter into the cavities of the SBF Ring and bake for approx. 20 min.

5. Allow to cool for 15 min. then unmold gently.

6. Pour the heavy cream in the clean MicroCook Pitcher, cover and microwave for 40 sec. at 600 watts. Add the chocolate in pieces, allow to stand for 1 min. then stir using the KPT Beater until chocolate is completely melted. Pour this mixture into the center of the rings and decorate with a raspberry.

7. As much as possible, allow to stand for 1 h before serving.


Th 6 / 180°C 20’

600 watts 1’40

2928

ZEBRA CHOCOLATE RINGS

INGREDIENTS FOR 6 RINGS• 100 g dark chocolate• 50 g butter• 50 g sugar• 2 eggs (medium sized)• 30 g all-purpose flour

Frosting

• 50 g white chocolate• 20 g butter• 40 g icing sugar• 1 tbsp water (± 15 ml)


2. Break the chocolate in pieces and place it in the MicroCook Pitcher 1L, add the butter, cover and microwave for 1 min. at 600 watts. Allow to stand for 1 min. and stir with the KPT Beater.

3. Add the sugar and mix well. Add the eggs one by one, stirring in between. Then add the flour and mix until you have a consistent dough.


5. Divide the dough into the 6 cavities then bake for approx. 16 min. Allow to stand for 10 min. before gently unmolding.

6. In the clean MicroCook Pitcher, place the white chocolate and the 20 g butter for the glazing. Cover and microwave for 1 min. 30 sec. at 360 watts. Stir, add the icing sugar, stir again, then add the water and mix until you have a smooth and shiny mixture.

7. Using a table spoon, decorate the chocolate rings with this frosting.

8. Allow to stand for 30 min. for the frosting to set.


Th 6 / 180°C 16’

600 watts 1’

360 watts 1’30

30 31

BUTTERY SHORTBREAD RINGS

INGREDIENTS FOR 6 RINGS• 120 g butter• 180 g all-purpose flour • ½ tsp baking powder (± 2 ml)• 100 g sugar• 1 pinch of salt• 3 egg yolks


2. Cut the butter into small pieces.

3. In the Extra Chef, mix the flour, baking powder, sugar, salt and butter and blend until you have a texture like sand.

4. Pour the contents of the Extra Chef into the That’s A Bowl 4.5L, add the egg yolks and knead with the tips of your fingers until you have a crumble like texture with big pieces. Avoid overkneading the dough : it should not stick together into a compact dough ball.


6. Divide the crumbled dough into the cavities of the SBF Ring and pack gently with your fingers to fill the rings evenly and bake for 15 to 16 min.

7. Allow to cool completely before unmolding.


Th 6 / 180°C 15-16’

32 33

PIÑA COLADA RINGS

INGREDIENTS FOR 6 RINGS• 160 g dry coconut powder• 100 g sugar• 10 g all-purpose flour• 2 eggs (medium sized)• 20 g butter, melted

Caramelized pineapple

• 300 g fresh pineapple• 40 g sugar• 1 tbsp rum (± 15 ml)

PREPARATION1. Preheat the oven to Th 6-7 / 190°C.

2. In the EZ Mix N Store 2L, using the Silicone Spatula, mix the coconut powder, sugar, flour, eggs and melted butter until you have a consistent mixture.


4. Divide the dough into the cavities of the SBF Ring, place the rack on the lowest level in the oven and bake for 22-25 min. Allow to stand for 15 min. before gently unmolding.

5. Using the Chef Knife, dice the pineapple.

6. In the Chef Series Pure Cookware Frypan 24 cm, spread the sugar evenly on the whole surface and leave on medium-high heat without stirring until you have a caramel. Reduce the heat, immediately add the pineapple dices and the rum. Then cook for 1-2 min. on medium heat.

7. Garnish the center of the coconut rings with the caramelized pineapple dices.


Frying Pan± 5’

Th 6-7 / 190°C 22-25’

3534

© 2017 Tupperware. All rights reserved.

INDEXApple Cinnamon Rings 22-23Arancino Rings 10-11Broccoli Rings 4-5Buttery Shortbread Rings 30-31French Toast Style Rings 24-25Lemon Berry Donuts 20-21Piña Colada Rings 32-33Raspberry Cheesecake 18-19Raspberry and Chocolate Rings 26-27"Ringwiches" 12-13Salmon Rings with Crunchy Toasts and Fresh Herbs 6-7Savarin / Baba 14-15Shaking Donuts with Chocolate Frosting 16-17Tortilla Española 8-9Zebra Chocolate Rings 28-29