Good news, my friendly reader(s)! Bel from Ooh, Look has finally joined the digital age and got an ipad ™.
The reason for this extravagance is to help cut down on the amount of magazines and cookbooks that I buy by downloading them instead.So far, this has work reasonably well because I think twice about getting the latest issues, but then I realise that some of my favourite magazines aren’t available yet in digital form. Dang and blast! Get with the times, man! (This means you: delicious/House and Garden/Real Living. By the way, have you seen the new Donna Hay digital magazine? It’s magically brilliant)
So rather than using the ipad purely as an Angry Birds game console, I’ve started making online recipes directly from the source (or rather, website). This is an example of something I found on the Sydney Morning Herald’s site. I added my usual preferred dressing and dinner’s ready. Easy to read, easy to make and easy to eat.
Spiced Chicken Salad
2-3 chicken thigh fillets, chopped into bite-size pieces
1 tsp Chinese five spice powder
Olive oil spray
2 handfuls of mixed salad leaves
1 ripe mango, peeled and cut into chunks
2 tblsp fish sauce
1 tblsp rice wine vinegar
Pinch of dried chilli flakes
Pinch of caster sugar
1 tblsp water
1. Place the chicken and five spice powder in a bowl and spray with a little olive oil. Mix until combined.
2. Heat a frypan over high heat and add the chicken and cook until browned all over and cooked through.
3. For the dressing: Whisk the dressing ingredients together in a small bowl.
4. To serve, place the salad leaves on a plate with the mango and cooked chicken. Drizzle over the dressing.
recipe inspired by smh.com.au/lifestyle
Ingredients, including salad leaves, fish sauce, chilli flakes, mango and chicken
Tabitha cat is fascinated by the ipad screen, which is why I downloaded a cat toy app for her.
Chicken pieces are mixed with Chinese five spice powder.
The dressing is super versatile. It's great on brussels sprouts, too.
A deliciously fresh-tasting salad.
You could substitute roasted sweet potato or pumpkin for the mango.