Let us celebrate the gift that is our mother with a feast of food, savory and sweet, familiar or with a twist. Prepare these unique yet easy to prepare recipes for her; better yet, cook and bake together. Knead the dough, whisk the sauce, laugh and reminisce. Every minute spent with your mother is a memory worth remembering.
These recipes are courtesy of The Maya Kitchen. For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.
Easy Lasagna Rolls
Homemade Pasta:
2 cups MAYA All Purpose Flour
1 teaspoon salt
1piece egg
¼ cup water
Meat Filling:
1 tablespoon oil
1 clove garlic, minced
1 small onion, chopped
½ piece green bell pepper,chopped
¼ kilo ground beef
2-3 pieces sweet ham, chopped ham
¾ cup tomato sauce
1 tablespoon catsup
1piece bay leaf
salt and pepper to taste
White Sauce:
2 tablespoons butter or margarine
2 tablespoons MAYA All Purpose Flour
2 cups fresh milk
1 cup cheddar cheese or quickmelt cheese
salt and pepper to taste
½ teaspoon nutmeg
Prepare Pasta: Sift flour and salt in a bowl. Make a well at the center, and then add egg and water. Mix then knead until smooth. Let rest for 10-15 minutes. Pass dough through pasta machine or roll out using rolling pin. Cut into 5” x 5”square sheet. Cook in boiling salted water until tender. Drain and set aside.
Prepare Meat filling: In a skillet, heat oil then sauté garlic, onion and green bell pepper. When soft, add the ground beef and ham. Cook until brown then add the tomato sauce, catsup and bay leaves. Bring to boil then simmer until meat is tender. Season to taste.
Prepare White Sauce: In a saucepan, heat butter then add flour. Stir until smooth. Pour in the milk. Whisk to remove any lumps. Add cheese and seasonings. Cook until thick while stirring continuously.
To Assemble: Lay your cooked fresh pasta sheet and put filling on one side of the pasta sheet and roll to make a cannelloni style. Do the same procedure with the remaining ingredients. Arrange in a platter or glass dish. Drizzle with white sauce and cheese and sprinkle with chopped parsley. Bake until top is golden brown
Note: You may or may not boil your fresh pasta sheet. Pasta will cook itself with the moisture present in white sauce and meat filling.
Yield: 10-12 pieces
PEACH COBLLER IN A JAR
¼ cup softened butter
2 pieces eggs
½ cup water
1 package MAYA Oven Toaster Butter Cake Mix 200g
Syrup:
½ cup water
½ cup juice of Peach in can
1 cup sugar
6-7 pieces halved, sliced peaches
cherries without stem, drained and dried
Cream:
½ cup whipping cream
2 tablespoons confectioners’ sugar
Prepare cake: Prepare cake as per package direction. Set Aside.
Prepare syrup: Combine all 3 ingredients, do not stir, and wait till syrupy like. Remove from heat then cool. In a clean jar, arrange slices of butter cake, peach slices and a few cherries. Drizzle with syrup and finish the top with a little cream. Make sure you can still close it without ruining the cream on top.
Yield: Can make at least 2 medium jars (Note: Yield varies on the size of jars to be used)
MINI ELEGANT-CHEESE CAKE
Crust:
¾ cup melted, butter
¼ cup sugar
2 ½ cups graham crackers, crushed
Filling:
1 ½ package cream cheese
½ cup sugar
2 pieces eggs
1/3 cup all-purpose cream
2 tablespoons MAYA All-Purpose Flour
2 teaspoons vanilla extract
Garnishing:
Fruit pie filling of your choice(blueberry, raspberry, strawberry or cherry pie filling)
Prepare Crust: Preheat oven to 350F/177C. Line a two 12-whole 3 ounces muffin tins with paper cups.
Prepare Crust: Combine all ingredients for the crust until well mixed. Put 1-2 tablespoons of crust mixture into prepared muffin tins and bake for 5-10 minutes, set aside.
Prepare Filling: Beat cream cheese and sugar until light and fluffy. Add eggs one at a time. Beat in cream, flour and vanilla extract. Continue mixing until mixture is thoroughly smooth. Spoon cream cheese mixture into prepared muffin tins and bake for 20-25 minutes or until cheese cakes puffed a little and start to color. Allow to cool and put in the refrigerator until ready to eat
Before serving: Top each chilled cheesecake with your favorite fruit pie filling.
Yield 16-18 servings (3oz.)
