TIVOLI Cookware - High quality kitchenware products at affordable prices to improve our quality of life.

TIVOLI Cookware - Starter/Appetizer

TIVOLI Cookware RECIPES - Cream of Mushroom Soup

TIVOLI Cookware - 500g / 1lb mushrooms
90g / 3oz butter
2 medium onions chopped
1 clove garlic
2 tablespoons plain flour
1 litre / 1 ½ pints chicken stock
1 sprig of thyme
1 bay leaf
½ cup cream
salt and pepper

Wipe the mushrooms clean and chop them into rough dice.
Chop the onions and crush the garlic.
Put the chicken stock to heat in a saucepan.
In a large pan cook the onions, thyme and garlic in the butter over a medium heat, until they are soft and translucent but not browned.
Add the mushrooms; raise the heat and cook, stirring frequently, for about 3 minutes.
Sprinkle the flour over the mushrooms and stir it in so that it coats the mushrooms, then and cook, stirring constantly, for another minute.
Pour the hot chicken stock over the mushrooms and bring back to the boil. Add the bay leaf and reduce the heat to a simmer. Cook for 10 minutes.
Remove the bay leaf and thyme and use either a hand held blender or a food processor to process the soup until smooth.
Return the soup to the pan, season with salt and pepper to taste and reheat. When it is simmering stir in the cream. Allow to warm through. Serve with garlic croutons or fresh bread.

TIVOLI Cookware RECIPES - Pumpkin Soup

TIVOLI Cookware - 1.5kg peeled, seeded, chopped pumpkin
1 onion, finely chopped
1 Litre vegetable/ chicken stock
½ cup cream
¼ tsp grated or ground nutmeg
freshly ground black pepper, to taste
sour cream, to serve

Place pumpkin, onion & stock in a large saucepan. Bring to the boil, reduce heat & simmer for 20 mins.
Transfer mixture to a blender, in batches, & puree.
Return to the saucepan. Stir in cream, nutmeg & pepper. Cook until heated through.
Serve with fresh crusty bread & sour cream.

TIVOLI Cookware RECIPES - Breaded Tofu

TIVOLI Cookware - 1 lb tofu, cut into 1 inch slices
1 large egg, lightly beaten
½ cup breadcrumbs
2 tbsp low fat milk
salt & pepper
¼ cup oil

First, combine breadcrumbs, and salt and pepper to taste on a dish.
Next, combine milk and egg in a shallow bowl and mix thoroughly, and then dip tofu in milk mixture and dredge in breadcrumbs to coat thoroughly.
Heat oil in a heavy nonstick skillet over medium high heat. Lastly, saut tofu 5-7 minutes per side, or until browned. Best served while hot.

TIVOLI Cookware RECIPES - Chicken Nuggets

TIVOLI Cookware - 1 cup all-purpose flour
4 tsp seasoned salt
1 tsp poultry seasoning
1 tsp ground mustard
1 tsp paprika
½ tsp pepper
2 pounds bonelss skinless chicken breasts
¼ cup canola oil

In a large resealable bag, combine first 6 ingredients.
Flatten chicken to ½ inch thickness then cut into 1 ½ inch pieces.
Add chicken, a few pieces at a time to bag and shake to coat.
In a large wok/ skillet, cook chicken in oil in batches for 6-8 minutes until meat is no longer pink.

TIVOLI Cookware RECIPES - Lettuce Cups with Stir-fried chicken

TIVOLI Cookware - 16 large butter lettuce leaves
½ cup Asian sweet chili sauce
1 pound skinless, boneless chicken thighs, minced
2 scallions, minced
2 tablespoons soy sauce
1 teaspoon cornstarch
2 tablespoons peanut oil
3 medium shiitake mushrooms (about 1 ounce), stemmed, minced
2 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
¼ cup unsalted, roasted cashews, chopped

Arrange lettuce leaves on a large platter.
Pour chili sauce into a small bowl; place on platter with leaves.
Mix chicken, scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally.
Heat oil in a large nonstick skillet. Add mushrooms; stir-fry 15 seconds. Add garlic and ginger and stir-fry 10 seconds.
Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes.
Spoon chicken mixture into lettuce leaves, dividing equally.
Garnish with cashews. Roll leaves around filling and dip into chili sauce.

TIVOLI Cookware RECIPES - Buffalo Chicken Sliders

TIVOLI Cookware - Slider buns
1 rotisserie chicken, shredded
3 tbsp butter
½ cup hot sauce
4 tbsp honey
2 tbsp white vinegar
¼ tsp pepper
½ tsp salt

Blud cheese spread:
½ cup sour cream
¼ cup crumbled blue cheese
1 tbsp vinegar
3 chopped green onions
salt and pepper to taste

Melt the butter in a saucepan over medium heat.
Add hot sauce, honey, vinegar, salt and pepper. Bring to boil. While you are waiting for the sauce to bubble, you can toast the buns.
Add the shredded chicken and cook until heated through.
Put all the spread ingredients in a bowl and mix well. Taste if it needs more seasoning.
Spread the blue cheese on one side of the bun and add the chicken on top. Put the top of the bun and serve.

TIVOLI Cookware RECIPES - Lemon-Garlic Marinated Shrimp

TIVOLI Cookware - 3 tbsp minced garlic
2 tbsp extra virgin olive oil
¼ cups lemon juice
¼ cups minced fresh parsley
½ tsp kosher salt
¼ tsp pepper
1 ¼ pounds shrimp

Place garlic and oil in a small skillet and cook over medium heat until fragrant.
Add lemon juice, parsley, salt and pepper and toss in the shrimp.
Wait until shrimp has turn pink and is cooked.
Chill until ready to serve.

TIVOLI Cookware RECIPES - Crispy Bacon and Onion Wonton Flowers

TIVOLI Cookware - ½ cup ricotta
4 oz cream cheese
4 strips bacon
¼ cup diced onion
salt and pepper to taste
1 package wonton skins
½ cup water for sealing
vegetable oil for frying

in a pan on medium high heat, cook bacon until crispy. Set it aside on a paper towel and drain. When cool, chop each strip into small pieces.
Discard all but 1 tbsp of your bacon grease. Saute onions until they are cooked and translucent. Remove from heat and set aside.
In medium sized bowl, mix cream cheese and ricotta until smooth, season with salt and pepper.
Add chopped bacon and onion, stir until well combined. Spoon about 1 tsp filling into the center of each wonton skin.
Dip a finger into water and run it along the edges of wonton skin as close to the filling as possible.
Place the wonton skin in the palm and turning it so that it looks like an equal sided diamond rather than square. Pinch the upper and lower edges of the diamond together with your thumbs/pointer fingers and bring your hands together so the 4 edges create a flower shape. Make sure you seal the edges tight.
In a large wok, heat 2 inches of vegetable oil until hot and drop your wonton flowers in three at a time. Cook until golden brown.

TIVOLI Cookware RECIPES - Spring Roll

TIVOLI Cookware - 1 egg
200g jumbo prawns, cleaned and cut into small pieces
3 cloves garlic, chopped
4 spring onions, chopped
1 tbsp soy sauce
salt to taste
1 tsp white pepper
1 tsp chicken powder
½ cup cornflour
1 cup flour
oil for frying

In a frying pan, saute garlic in 1 tbsp of oil on medium heat for a minute.
Add onions and prawns and cook for 2-3 mins. until color of prawn changes to pink.?Add soya sauce, white pepper, salt and chicken powder and gently cook for just 1 minute. Remove the pan from heat.
Now to make the covering of roll, prepare batter of flour, cornflour, egg and pinch of salt with water. The consistency of batter should be medium i.e when drop form spoon, the batter would not stick to the spoon.?
Now heat very little amount of oil in frying pan and spread it all the base, pour a table spoon of batter into the pan and spread it over the whole circular base so that a thin pancake sheet would form.?
When all the roll sheets are cooked, take a sheet and put 1-2 tbsp of prepared stuffing in the center, wrap the sides of the sheet so that each side slightly cover the stuffing and then start rolling from one side to other. Use egg white at the corners so that the roll would not open while frying.?
Heat oil for deep frying and then fry in batches til golden brown in color.