I am so excited to share my new logo with you. Up until now I have just used the standard font that came with my theme. It didn’t look bad, but I didn’t love it. I was lucky to be put in contact with the fabulous Ashleigh King. Ashleigh was just so wonderful to work with. Not only did she come up with three unique designs but she also gave an explanation of the designs – great for a non-design person like me. Ashleigh based the designs on a detailed questionnaire she got me to complete. I loved this particular design from the get-go but Ashleigh does make adjustments to your preferred design if need be.
Ashleigh is just getting her own graphic design business of the ground after working for others. I’ll let you know when her new website is launched.
The logo feels like a new boost for the blog and of course all around me there are lots of lovely plants coming to life as it is spring here in Australia. So it feels serendipitous that I am sharing my new logo now.
I am also starting to revive my spring and summer eating habits. Over winter, I haven’t had many stir-fries. But now that spring is here (and boy has it arrived with a bang with summer like weekends) , I am feeling the love for stir-fries again. And this Thai chicken stir-fry with basil and chilli is a perfect stir-fry to quick off my spring eating.
I love basil – it has such a lovely fresh taste and perfectly offsets the sweetness and heat of chilli. Then the soy and fish sauces add that lovely smoky, salty undertone you get with Asian food. The recipe calls for lemon basil which I couldn’t find so I used Thai basil which may be the same thing – the internet was very confusing when I tried to work this out.
To make this for one I used the following ingredients;
- ½ tbs of peanut oil
- 1 tsp of minced garlic (equivalent to one clove)
- Just under 1 red chilli, thinly sliced (the original recipe has anaheim chillis)
- 130g of skinless, boneless chicken breast, sliced in to thin strips. The original recipe has bite sized pieces but I like strips in my stir-fries.
- 2 tsp of fish sauce
- ½ tsp of soy sauce
- ¼ tsp of sugar
- 1 tbs of thai basil
The preparation time for this recipe is almost as long as the cook time. It took me about 10 minutes to get everything prepared and about the same to cook. A great dinner for a work night. The key thing for me is to get the water on for the rice as soon as I start preparing as that takes about as long as the chicken to cook.
I followed the recipe instructions but to add a bit more detail, I got the oil up to a high heat before adding the garlic and chilli. Because I used strips, the chicken cooked quickly – it was no longer pink in about 3 minutes. Once the chicken was no longer pink, I turned my stove down to medium low as I use an electric stove and it is slow to warm up and cool down.
Like quite a few stir-fries,this one is super low in calories – one serve is about 250 calories. In terms of cooking for one, there is very little wastage. I didn’t add quite a whole chilli but that is it in terms of leftover bits and pieces. I cook quite a bit of Asian food so most of the other ingredients are items I keep in my cupboard and use regularly.
Note: I paid Ashleigh to design my logo, this is not a sponsored post.