chicken stock

Throw by date

Throw by date

These days I find myself looking into the fridge for items and specifically for their throw by date, which admittedly is a little irritating. “Why did I buy that bottle of whole grain mustard, only to have it thrown out today?”

It is precisely this sense of overt consumerism mentality that irks me. And at the same time on this beautiful albeit damp New Year’s Day (2018) that I am scavenging through the fridge scrounging for scraps to make breakfast.

Alright, mac and cheese it is then. The macaroni in the box is probably still fresh (I hope), which is just about all that I have left in the dry pantry. Some leftover streaky bacon, and some sharp cheddar and we should be good.

Indeed we are. A little chicken stock, some pre-rotting tomatoes and minutes later we have a very nice macaroni and blah blah. There is no proper name for this. But we love it.

Bon Appetit!

Sorry the working title should be “macaroni and cheese” but I need to remind myself to not over consume. Hence the “throw by date” title to remind me to not over consume.

170 grams for adults; 110 for kids

Fried Onions with Eggs

image

Fried Onions with Eggs

One of my favourite comfort foods for those days when I need something easy to fry up for lunch or dinner. Fried Onions with Eggs is my simple go-to recipe when I need to make up the number at the dinner table.

It’s so easy to make, and so therefore there needs to be skill involved to make it the perfect egg omelette dish. Doing it haphazardly doesn’t do the dish justice.

Recipe

Ingredients

3 whole Eggs (I usually use the 55 grams and above type so that I get a good mix of eggs)
2 medium Purple Onions (these onions are easily found anywhere)
1 tsp Chicken Stock granules
Olive Oil

Method

1. Crack the eggs into a bowl and mix in the chicken stock powder and give the mixture a good whisk to make sure the granules are dissolved into the eggs.

2. Slice the onions sideways and leave it as it is. Heat up the wok and pour in 4 tbsp of olive oil. Once the oil is hot enough, throw in the onion slices and start frying.

3. Fry the onions until they start to brown. This happens when the sugars in the onions caramelises. By the the onions would be translucent and softened. Pour the egg mixture into the wok and continue frying until the eggs are brown on one side. Then break it up and stir fry for about a minute. That’s it.

Bon Appetit!

image

Beat the chicken stock granules with the eggs

image

Fry the onions until softened and translucent and brown on one side