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14.01.2022 GRILLED CALAMARI WITH AN ASIAN INSPIRED SPRING SALAD Prep Time: 80 mins* Cook Time: 1-2 minutes Servings: 4-6 Ingredients... 600g small calamari tubes, cleaned 60ml toasted sesame seed oil 1 lime, zested 3 tsp fresh ginger, grated 2 cloves garlic 150g peas, fresh or frozen 150g sugar snap peas 80g snow pea tendrils** cup fresh coriander cup mint leaves 4 radishes, thinly sliced Dressing 1 small shallot, peeled 1 small red chilli, seeds removed 2 tbs palm sugar, grated cup lime juice 2 tbs mirin 1 tbs fish sauce Directions 1. Rinse the calamari and pat dry. Cut the tubes along one side and open out flat. Lightly score the flesh in a criss-cross pattern, and slice into 3x4cm strips. 2. Place calamari into the Junior Season Serve add oil, lime zest and ginger. 3. Using the Garlic Wonder, mince the garlic and add to the calamari. Seal the Junior Season Serve, turn to coat and refrigerate for 1 hour. 4. Blanch sugar snap peas and peas in boiling water for 2-3 minutes, drain. To refresh, immerse blanched peas in Thatsa Bowl Junior filled with ice cubes and cold water. Allow to cool for 2 minutes drain and set aside. 5. Wash and spin dry the snow pea tendrils and herb leaves in the Quick Chef II with the salad basket insert. 6. Place peas, herbs and sliced radish in the Mahalo 2.3 Litre Bowl. 7. To make the dressing, place all the ingredients in the Turbo Chef and process until the shallots are finely chopped and the dressing is well combined. 8. Cook the calamari for 1-2 minutes on a hot lightly oiled grill until cooked through and opaque. 9. Add the calamari to the salad, pour over the dressing, toss with the Mahalo Servers and serve. * Includes 1 hour refrigeration. ** Snow pea tendrils can be purchased at Asian grocery stores at markets and speciality fruit & veg stores.

11.01.2022 RASPBERRY AND LEMON GRANITA Prep Time: 20 mins* Cook Time: 5 minutes Servings: Approximately 1 Litre Ingredients... 2 1/3 cups water 1 2/3 cups caster sugar 800g raspberries, fresh or frozen (thaw frozen berries before use) 3 tbs lemon juice Fresh raspberries to garnish Directions 1. Place water and sugar in the TupperWave 1 Litre Jug. Microwave on medium high for 3 minutes. Remove and stir with the TupperChef Spatula. Microwave for further 2 minutes until the sugar has dissolved. Allow to cool. 2. Place half the amount of raspberries into the Quick Chef II with the triple blade insert, process to a puree. Add the rest of raspberries and process to a puree. 3. Strain processed raspberries through a fine meshed sieve. Using the Spatula, push on the solids, extracting the pulp into the Bake 2 Basics Mix ‘N Pour. You should have about 500g/2.5 cups of puree. Discard the remaining seeds. 4. Add the cooled sugar syrup and lemon juice to the puree and stir to combine. 5. Pour the mixture into the Antarctica Pack ‘N Stor 1.3 Litre container and freeze for 4-5 hours until partially frozen. Remove from the freezer and use a fork to break up the ice crystals. Cover and return to the freezer for a further 4-5 hours or over night until completely frozen. 6. Scrape a fork across the granita to create icy flakes. Spoon into Mahalo Wine Glass or Mahalo 600ml Bowl and garnish with fresh raspberries to serve. *Does not include 8-10 hour freezing time. **This recipe was tested in an 800 watt microwave. Please adjust your microwave if necessary (High 800 watts; Medium High 650 watts; Medium 500 watts).

06.01.2022 Here are some great summer recipes from our new catalogue