Question 1: Do you use an iPad or other brand tablet?
Question 2: Do you use it in the kitchen?
The iPad/tablet has jumped into our lives in the last year or so with people from all walks of life and age demographics succumbing to the lure of the portable, instant, shareable photo album.
But there are many other things you can use your iPad for; including as a recipe book!
With all the cool imaginative covers for these units that can make them stand up easily on your work surface they are perfect for using in the kitchen when you’re cooking. And it’s easy to wipe the grubby swipe fingermarks off when you’re done.
But you don’t just have to get your recipes from the Internet.
Try scrapbooking your own favourites and loading them onto your iPad. That way you’ll have a lovely picture to look at whilst you’re cooking.
You can keep them all together in a folder/album and categorise them as you like.
And cooking with your scrapbook recipe cards is sure to brighten your day.
Since you don’t intend to print them out I suggest you create a ‘save for the web’ copy of your scrapbook recipe card to upload to your iPad. That way it won’t take up much memory.
So I’ve gone through the Free Digital Scrapbook Recipe Cards that I’ve given you in the past and made iPad/Tablet friendly versions of them for you to download. Just click on the images and save to your iPad (right mouse click and Save Image As…).
And think of me when you’re happily cooking up a storm in your kitchen with your super duper iPad scrapbook recipe book.
By the way, if you think this is a cool idea please share it with your friends on Facebook, Twitter or wherever.
PS: If you want to download the high resolution scrapbook recipe cards for printing out you can get them here:
Free Scrapbooking Recipe Card– Fruity Chocolate Fudge
My son-in-law saves favorite recipes from friends. I have one question, what is castor sugar?
Sorry Laura I didn’t realise castor sugar wasn’t a universal name. Maybe just British and Australian. It’s a fine white sugar that is commonly used in baking because ‘normal’ sugar is too coarse and granular. What’s it called in North America?
OK, that would “powdered sugar” here.
Thanks Laura. I’ll try to remember that in future. Oh the complications of language in the English speaking world!!
Oh I love this idea. I can scan some of my favorite recipes from magazines and make them with my iPad. That way they won’t get all torn and dirty so I can’t read them.
That’s a great idea Dimmi. My torn out pages are looking a bit ratty. I think I’ll do the same.
What a wonderful idea Karen! I’ve pinned it
I hate mobile phones, so I don’t have one, but bought a Kindle in London last Sunday. Still figuring the thing out, but I’m sure I will be able to upload the recipe cards there too. Thank you!