After all the feasting we did over the holidays, it is only but right to start the new year light with these recipes from Maya Kitchen. The first recipe I am personally trying is Pancake Panini Style Sandwich recipe.
Pancake Panini Style Sandwich
Ingredients:
1 package Maya Original “Fluffy and Tasty” Hotcake Mix 200 grams
Dressing:
3 tablespoons
mayonnaise
1 tablespoon honey
1 tablespoon crushed pineapple
salt and pepper to taste
Fillings:
slices of cold cuts(ham, salami or bologna)
cheese
fresh salad greens
Procedure:
1. Prepare hotcakes as per package directions.
2. Press cooked hotcakes lightly on a Panini machine then set aside.
3. Prepare dressing: simply combine mayonnaise, honey and pineapple and season with salt and pepper. Set aside.
4. Spread dressing on one side of the Panini hotcake then layer your fillings one by one then top with another Panini hotcake to sandwich the fillings. Serve.
Yield: 3-4 sandwiches
Risotto with Crispy Fried Tawilis
(freshwater sardinella/herrings)
Ingredients:
2 tablespoons olive oil
2 tablespoons butter
3 cloves chopped garlic
¼ cup chopped onion
½ teaspoon fresh thyme
1 cup Arborio rice or long-grain rice
¼ cup white wine
1 ½ – 2 cups hot chicken or mushroom broth
½ cup shitake mushrooms, sliced
salt and pepper to taste
¼ – ½ cup grated parmesan cheese
10-12 pieces fresh Tawilis fish, scaled and fillet
juice of half lemon
salt and pepper to taste
¼ cup MAYA All-Purpose Flour
olive oil for frying
chopped parsley, for garnish
olive oil, for garnish
Procedure:
1. In a large, heavy-bottomed saucepan, heat the oil and butter over medium heat.
2. When the butter has melted, add chopped garlic, onion and thyme.
3. Sauté for 2-3 minutes or until slightly translucent.
4. Add the rice to the pot and stir briskly with a wooden spoon so that the grains are coated with the oil and melted butter.
5. Sauté for another minute, until there is a slightly nutty aroma.
6. Add the wine and cook while stirring, until the liquid is fully absorbed.
7. Put chicken or mushroom stock to the rice and stir until the liquid is fully absorbed.
8. When the rice appears almost dry, add more stock and repeat the process until the rice has a creamy consistency.
9. Add in the shitake mushrooms and season with salt and pepper. Stir in parmesan cheese. Set aside.
10. Heat oil in a frying pan. Set aside.
11. Squeeze lemon juice on fish and season with salt and pepper, coat with all-purpose flour and fry until golden brown.
12. Arrange fish on top of your risotto and garnish with parsley, drizzle with little amount of olive oil. Serve while still hot.
Note: It is important to stir the rice constantly, especially while the hot stock gets absorbed, to prevent scorching.
Yield: 3-4 persons
Start the year right by preparing healthier food on the table for our family. Even my boys on men s outdoor clothing can pull off a good meal with these easy to do recipes available via www.themayakitchen.com.
