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Adjustable stand — hold cookbook or tablet at eye level while cooking
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Pasta roller and cutter for fresh pasta, laminated doughs
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Pasta roller and cutter for fresh pasta, laminated doughs
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Combine chicken, lime juice, sweet chili sauce and fish sauce. Set aside. Working with 1 sheet of rice paper at a time, soak in hot water for 1 min, until soft and pliable. Remove and pat dry on a clean tea towel. Lay flat on a clean work surface and cut in 1/2. Add chicken mixture, cucumber, green onion, mango and mint. Roll up firmly to enclose filling, leaving top open to show filling. Arrange summer rolls on a serving platter. Serve with extra sweet chili sauce for dipping.