Happy FriYAY, food fam! I hope you are all doing well on this beautiful second day of October. By God’s grace, I’m truly grateful that you are here with me. Now that we have officially marked the attendance register and confirmed that the food squad is present and accounted for, we can get straight into today’s daily food meeting. And here we gooooooooooooooo! Today’s star of the show: Marinated Boiled Eggs & Cucumber. Now listen… I really don’t want to talk too much because, quite frankly, this is one of those situations where the food needs to speak for itself. All I want you to do is make it, taste it, and then have a little heart-to-heart with yourself. Ask yourself the important questions: “Am I officially addicted?” “Has this just earned a permanent spot on my favourites list?” Or was this just a first date that didn’t work out and will definitely NOT be getting a second date? Either way, there’s only one way to find out. So, let me show you how to bring this little star to life! How to make Marinated Boiled Eggs and Cucumber Serves: 6Preparation time: 20 minutes + marinatingCooking time: 15 minutesCost per recipe: Serves 6 for under R100 Ingredients: 6 eggs, at room temperature 1 Mediterranean cucumber, thinly sliced 1 lemon, sliced 5 ml (1 tsp) salt 250 ml (1 cup) white wine vinegar 125 ml (½ cup) water 3 garlic cloves, peeled 250 ml (1 cup) sugar 10 ml (2 tsp) yellow mustard seeds 2.5 ml (½ tsp) dried chilli flakes Pinch ground turmeric Method: Bring a large saucepan half full of water to a boil over medium heat. Slowly add the eggs and simmer for 7 minutes. Drain and rinse under cold water. When eggs are cool enough to handle, peel and place in a 1.25 L glass jar. Add cucumber and lemon. Heat the remaining ingredients in a small saucepan over high, stirring, until sugar dissolves. Bring to a boil. Pour the hot liquid into the jar with eggs. Cool. Cover and refrigerate for at least 6 hours or up to 5 days before enjoying. Serving Suggestions: Serve on toasted pitas or sourdough, spread with hummus. Alternatively serve as a braai side, slice in half and use on salads or enjoy on toast. The image and recipe were supplied by The South African Poultry Association HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Cheesy Chicken Omelette Post navigation Today’s Tasty Pick: Cheesy Chicken Omelette
