Back to School Recipes

Maya Kitchen June Recipes

Who wouldn’t want to go back to school with these exciting ‘baon’ ideas? The British came up with it, the Americans transformed it and here we are with another twist. ‘Toad-in-a-Hole’ becomes ‘Egg-in-a-Waffle.’ These perfect square waffles come with a whole egg in the middle. You decide if it’s sunny side up. Big, meaty, tasty meatballs lined up in a bun, drizzled with meat sauce take the place of the usual hotdogs while a triple cheese treat oozes out of a grilled cheese sandwich for just the right mix of creamy goodness and crunchy bite.
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Egg in a Waffle (2)
Egg in a Waffle

salt and pepper, to taste

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 (2)
Meatball Sub

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

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

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
Grilled Cheese Sandwich

sliced bread (preferably sour dough or white bread)
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.


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