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RECIPES: Back-To-School Easy to Prepare Snacks

June is synonymous with school and almost every parent I know feels stressed when it comes to what healthy snacks to prepare for their kids. But fret not because The Maya Kitchen comes to the rescue with three yummy and healthy recipe that's bound to make your kids love you more and their classmates drool. ;)





Egg in a Waffle


eggs
butter
salt and pepper, to taste

Waffle:
1 pack                        MAYA Original Hotcake Mix 200 g
1                                  egg
2 tablespoons           vegetable oil
½ cup                         water

                                                           
            Prepare waffle. Beat egg slightly in a bowl; add in oil, water and hotcake mix. Stir just until slightly lumpy (do not over mix). Pour batter onto a pre-heated, slightly greased waffle maker. Cook until very light brown in color. Press a hole in the center of the waffle using a biscuit cutter or the rim of a glass.
            To assemble. Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the waffle in the skillet and crack the egg straight into the center of the hole.
            Cook until the egg sets a bit on the bottom, approximately 30-45 seconds. Season the egg with salt and pepper. Let it cook until the yolk feels soft. If you want a more cooked egg, flip the waffle with a spatula to cook the other side.
NOTE: For a variation on the waffle, add 2 tablespoons of chopped parsley and ½ cup of finely chopped ham to the batter before cooking.


Meatball Sub

                        prepared hotdog buns or any Italian rolls, split
                        cheddar cheese, grated (optional)
                        chips on the side (optional)

Meatballs:
2 pieces         Italian sausage, 100 g each
1 kg                 ground pork
1/3 cup          spring onions, chopped
¼ cup             parmesan cheese, grated
¼ cup             dijon mustard
2 pieces         eggs
½ cup             MAYA All-Purpose Flour
1/4 cup          parsley, chopped
                        salt and pepper, to taste

Sauce:
3 tablespoons           butter
1 tablespoon                        oil
2 pieces                     medium-sized onions, finely chopped
2 tablespoons           tomato paste
2 cups                                    tomato sauce
¼ cup                         stock
2 tablespoons           parsley, chopped
½ teaspoon              dried oregano
½ teaspoon              dried thyme
1 tablespoon                        sugar
                                    salt and pepper, to taste

           
            Prepare meatballs. Finely chop the Italian sausages. Add ground pork, spring oinions, parmesan cheese, dijon mustard, egg, flour, parsley, salt and pepper. Mix until combined. Roll into balls before deep-frying; set aside. Makes 18-20 pieces.
            Prepare sauce. Heat butter and oil in a sauce pan. Sauté the garlic and onions until translucent. Mix the tomato paste with the garlic and onions before adding the tomato sauce, stock, dried oregano, parsley, salt and pepper. Simmer the sauce until thick. Set aside.
            To assemble: Put desired number of meatballs in a bun. Top with the prepared sauce and cheese (if desired). Serve with chips on the side.

Yield: 18-20 pieces of meatballs


Grilled Cheese Sandwich

                        sliced bread (preferably sour dough or white bread)
                        butter
                        gruyere slices
                        provolone slices
                        red mild cheddar cheese



            Smother the bread slices with butter on both sides. Put the cheeses in between the bread. Grill the sandwich until bread is brown and the cheeses have melted. Serve while hot.

For culinary lessons and other recipes, you may visit their website and FB page:

The Maya Kitchen Website
The Maya Kitchen FB Page

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