Happy Thirst-Day, fam! I hope you are all doing well because, whew… this weather is looking dusty with a side of extra dusty today. Honestly, keeping a safe distance from the outside world is highly recommended. If you don’t need to go anywhere, please stay home and let the dust do whatever it needs to do. Anyway, now that I’m here, I believe we can officially call this meeting to order. Welcome to another episode of our daily food meeting, where we gather for one very important reason: FOOD. No long speeches today, though. Let’s get straight to business because our star of the day is none other than the Grab and Go Bowl! And honestly, the name already did most of the explaining for me: GRAB. AND. GO. There’s really not much to say. This is the kind of meal you make when you want something quick, healthy, filling, and easy to pack for lunch or take with you on the go. Now, let me show you how to make your very own Grab and Go Bowl! How to make Grab and Go Bowl Serves: 1Preparation time: 15 minutesCooking time: 30 minutesCost per recipe: Serves 1 for under R40 Ingredients: Handful baby potatoes, halved (or leftover baked potates, cut into wedges) Salt and pepper Olive oil, for cooking 20 cm piece boerewors (or leftover boerewors) ½ small onion, chopped 2 eggs, beaten 15 ml (1 tbsp) milk 30 ml (2 tbsp) grated cheddar Method: Cook the potatoes in salted boiling water for about 20 minutes or until cooked. Or cut leftover baked potatoes into wedges. Heat a splash of oil in a frying pan on medium high and fry the boerewors for about 8 minutes, turning, until browned and cooked. Slice into rings and set aside. Or simply slice leftover wors into rings. Place the potatoes, cut side down, in the same frying pan with the onion and fry for about 5 minutes or until browned. Season with salt and pepper. Set aside. If using leftover potato, add to the onion for the last 2 minutes. Heat another splash of oil in the frying pan on medium low. Whisk together eggs, milk and a pinch of salt. Use a rubber spatula or wooden spoon to scrape the eggs across the pan for about 3 minutes or until the eggs are mostly set and soft curds have formed. Take off the heat. Place scrambled egg, potato mixture, boerewors and cheddar in a bowl and serve immediately or later (see tip). Garnish with parsley before serving (optional). Tip:*To make ahead and serve later, cool all the ingredients before placing in an air tight container. Refrigerate for up to 3 days. To reheat, microwave for about 2 minutes, stirring every 30 seconds or until heated through. *The image and recipe were supplied by The South African Poultry Association HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Vetkoek with Boerewors and Tomato Smoor Fried Eggs Post navigation Today’s Tasty Pick: Vetkoek with Boerewors and Tomato Smoor Fried Eggs
