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
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
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