Thursday, 7 May 2026

Call it What you Prefer!

 The other evening I made something out of a recipe in my head to eat.  I'm sharing it, it was ever so tasty for both my husband and myself.  I presume many people make recipes out of their head and enjoy the food.  I haven't a clue what to call it, so it's called, *What you Prefer*, for now. Of course, you can put whatever fruit or salad even meat as you like.  This is what I put in it.

A little of this and that which was:

small amount of spiral pasta
4 sweet bite tomatoes
iceberg lettuce
cucumber
celery
capsicum, red, green and yellow
golden kiwi fruit
green grapes
salad dressing
All cut up fairly fine and little of each, toss and add the dressing.

The meat, I used a chicken breast, sliced through the middle then cut into small strips.
Put cornflour in a dish, place the chicken in that dish and cover chicken with cornflour as it makes the chicken melt in your mouth when cooked.
Oil in the frypan just normal amount to fry something, then I added the chicken and cooked till cooked and a bit brown, but don't cook too long because it's thin and the frypan is hot.  The last thing you want to do is dry the chicken out or overcook it.

Place some salad in a big bowl, cooked chicken pieces on the top, squeeze half of a fresh lemon juice onto the chicken and eat.

 This is what it looked like before I added grapes and golden kiwi fruit, next photo when the latter was added.


Hard boiled egg and red onion I could have added but didn't bother.

70 comments:

  1. Das sieht nach einem wunderbaren sommerlichen Abendessen aus. Sehr interessant finde ich es, dass das Fleisch mit Maisstärke gebraten wird. Das werde ich ausprobieren. Danke für das Rezept.

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    1. We would eat this type of meal all the year around, Neuer. The cornstarch makes the chicken melt in your mouth and the chicken looks silky. I leave the chicken in the cornflour for a few minutes before cooking.

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  2. Looks very tasty Margaret, I'm going to try that. Always looking for something different. I like your title for it. I'm going to call it 'Margaret's What You Prefer'.

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    1. Thanks Denise. I put a creamy tangy salad dressing on it. Love the name...lol

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  3. Dear Margaret, this looks delicious. You are right, dear friend, my last blog post didn't show up on the Blogger news reader.
    So I told people about the issues on my blog and let them all know that my new posts will appear on my blog on Sundays and Wednesdays by 7 p.m. Eastern Standard Time.
    Thank you so much for your posts, I always look forward to them.
    I hope you have a great rest of the week and weekend.

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    1. Thanks Linda. Your post showed up today on my blog roll.

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  4. The food looks delicious. Thanks for the inspiration. I will try to make something similar.

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    1. Thank you Marit. I's sure you will enjoy it with your own magic touch :)

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  5. Whatever you wish to call it ... it looks a great meal.

    Bon Appetit.

    All the best Jan

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  6. Love it, thanks.
    On Saturday night I take whatever is left in the fridge and make What You Prefer. No planning involved.

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    1. Cooking from the brain is good fun and the leftovers in the fridge. I don't usually have leftovers in the fridge as we often go to the supermarket to top up. When making soup from scratch I use whatever I can find in there to add.

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  7. Actually we do this quite often and I suspect many people do. We call them “clean out the fridge” dinners.

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    1. Good name for them David, I usually use what you mentioned for soup I make from scratch.

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  8. A vibrant, improvisational bowl of textures and flavours

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  9. OMGosh, I will be over for dinner. LOL This is my kind of food just making it from you imagination. Thank you so much for creating the beautiful lupus ribbon. It means so much to me. Hugs N

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    1. We sometimes can come up with some good recipes when we use our brain and don't use a recipe from a book or the internet. I often make up things to eat.
      You are welcome regarding the Lupis Ribbon, Nicole and it's Lupus month in Australia in October but Lupus Day I think is on the 10th May which is also Mother's Day here.

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  10. Margaret, you have prepared a fresh and delicious salad with some sweet touches with the addition of kiwi and grapes.
    A hug

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    1. Thanks Norma. Some people don't care for fruit with a salad but i don't think it really matters, put what we like in it as in, anything goes :)

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  11. That does look nice. My usual "use it up" go-to is an omelette with finely chopped whatever is in the fridge and needs to be used and grated parmesan cheese off the block, not that stinky pre-grated stuff in cans

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  12. Excellent salad! I love such salads, healthy, I also make it myself, although without meat. I wish you a nice Good morning and a wonderful day...Andreja from Slovenija (Ljubljana)

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    1. Thank you. I've also make similar without meat. It's just choice.

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  13. Excelente trabajo este que nos brindas. Buen aspecto tienen esos platos.

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  14. This looks delicious, Margaret.
    I could definitely make it sometime myself.
    Thanks for the recipe.
    All the best, Irma

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    1. It's a pleasure to share it Irma. Have a lovely weekend.

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  15. This is exactly the kind of meal that often turns out better than carefully planned recipes. Some of the tastiest dishes come from simply opening the fridge, combining what is available, and trusting instinct rather than measurements. Cooking “a little of this and that” has always been part of home cooking traditions everywhere.

    I actually think the balance of flavours here sounds very good. The fresh crunch from the lettuce, cucumber, celery, and capsicum mixed with the sweetness of grapes and golden kiwi would work surprisingly well with the warm lemony chicken. That contrast between savoury, sweet, juicy, and crisp usually makes salads much more interesting than standard combinations.

    Your chicken method is a good one too. Lightly coating chicken in cornflour before frying really does create that softer texture and helps keep thin strips from drying out too quickly. It is one of those simple cooking tricks people often discover through experience rather than recipes.

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    1. Thank you Melody. It's true, sometimes a 'head' recipe turns out better than other recipes of similar nature, it's much to do with our tastes as to what we like to put into this recipe.

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  16. Hmmm...that looks delicious.
    Very tasty Margaret. Very nice.

    Many greetings,
    Marco

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  17. I love recipes like this — the ones created completely from instinct and imagination often turn out to be the most memorable meals. What You Prefer is actually such a perfect name because it captures that relaxed, creative style of cooking where you simply use what feels right and make it your own. The fact that both you and your husband enjoyed it so much makes it even better — those spontaneous kitchen creations are often the real winners.

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    1. Thank you Sadia, this one from my imagination was a winner with us and I will make it again.

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  18. Báječné jídlo, Margaret! 😉 U nás ve střední Evropě (Česká republika) bychom to nazvali "Těstovinový salát s kuřecím masem". V supermarketech se prodává hodně druhů těstovin, ty, co vidím na fotografii, se u nás nazývají "vřetena". Podobné saláty se dělávají hlavně v létě, člověk si tam dá to, co má rád a s kuřecím masem je to moc chutné. Jen to kiwi nedáváme, ale my teď máme jaro a letní pokrmy budou odlehčenější.
    Přeji už příjemný víkend, Margaret. 👍

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    1. Thank you. That pasta shown inside the dish are called spiral pasta here, interesting names in two different countries. Our supermarkets have similar to what you describe but we don't, but we do have a pasta salad with not much else in it that we can purchases. Have a good weekend.

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  19. Não sei como escreve "deu agua na boca" em ingles, i really id like to taste it

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  20. What a delightful look.
    I've already saved the idea to do it.

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  21. Riquísima Margaret. La copio. Gracias.
    Te deseo un buen mayo.
    Un abrazo.

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  22. Looks and no doubt tastes great but I do love the skin.
    I'd eat that by the bucket loads.
    Oh yes please stop sending your Tassie cold up here!!!
    Still people surfing but have those skin tight black things on.
    I shiver just looking at the them.

    Cheers
    Colin

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    1. It did taste great Colin. I'll make another sometime.
      It has been a bit chilly these past few days and what the Surfers wear are called, Wetsuits.

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  23. Such a colorful and inviting dish, Margaret! 😋
    A lovely “What You Prefer” creation indeed! 🌸🥗

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    1. Thank you Veronica, I like the fruit in it for a change.

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  24. A good recipe, we like this too. Greetings by Heidrun

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    1. Thank you, Heidrun. Something a little different is always good.

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  25. Margaret que delicia já abriu o meu apetite aqui, desejo uma feliz sexta-feira bjs.

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  26. Even if I don't eat chicken it looks delicious.

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    1. It was good and tasty, you could add more fruit or anything really.

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  27. I absolutely love this kind of cooking 🍽️✨
    Some of the best meals come from creativity in the moment rather than strict recipes, and What You Prefer is honestly the perfect name for something so flexible and personal. It sounds like one of those comforting dishes made with intuition, taste, and a little imagination 💛

    And the fact that both you and your husband enjoyed it so much makes it even better. Recipes created “from the head” often become the most memorable ones 😊🌿

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    1. Thank you. It's good to be creative and it turns out good and tasty, Sadia.

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  28. Margaret.
    Please send me your e-mail address.
    I seem to have lost ti and the ones I have don't work.
    Cheers
    Colin

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    1. Have sent you emails, Colin. You must have written the google one incorrectly which is so easily done..

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  29. This looks delicious, thanks for the good recipe.
    Many greetings

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  30. I like all the ingredients of such creative dish. It look delicios.
    Have a lovely Sunday, Margaret.

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