Adae To Remember: Maya Kitchen

Showing posts with label Maya Kitchen. Show all posts

Wednesday, February 20, 2019

4 quick and easy desserts from Maya that don’t require a stove or oven

Preparing delicious desserts can be a daunting task especially if you’re a novice in the kitchen. No worries though, it’s now easier to whip up top class desserts with Maya – and without a stove or oven to boot!

From fluffy mug cakes and muffins, to fruity cold treats, make good use of these four quick recipes to put impressive desserts on the table for your whole family.

Join the Mango Graham craze with Maya Happy Mug Cake mix. Skip the long lines in different malls and create your own Mango Graham Mug Cake at home. Simply combine a pack of MAYA Happy Mug Caramel Mug Cake Mix with mango juice in a mug, put it in the microwave for one minute and 30 seconds, then top with chopped fresh mangoes, graham crackers, and whipped cream — and voila, your dessert is ready!

Enjoy your favorite sweet treats all in one serving. If you’re craving for chocolate and cheesecake, then this No Bake Chocolate Hotcake Cheesecake will surely hit the spot, and it’s so easy to make. Prepare cream cheese filling by beating cream cheese with sugar in a bowl. Place a cooked chocolate hotcake (made with MAYA Chocolate Hotcake Mix) in a pan and pour enough cream cheese filling on top. Repeat this step to make layers, ending with a hotcake as the topmost layer. Leave it in the fridge for a few hours to set and finish up by coating the entire cheesecake with dark chocolate ganache.

Beat the heat with this Homemade Bluebery Lime Ice Cream. If you don’t want to bring store-bought dessert to your next potluck party, but don’t have the confidence to try an elaborate recipe, just make Homemade Blueberry Lime Ice Cream. Beat heavy whipped cream until it peaks, and mix condensed milk, lime zest, and lime juice in a bowl. Blend the lime-milk mixture with the whipped cream, then add blueberry filling and lightly mix until it creates swirls. Freeze for at least 6 hours or overnight to give everyone a refreshing treat.

Peanut Butter and Jelly Muffins make snack time more exciting. Give muffins a twist with the classic combination of peanut butter and jelly. Mix Maya Oven Toaster Butter Cake Mix with peanut butter in a bowl and beat until soft. Add in eggs and milk, and blend until everything is well incorporated. Fold in half of your favorite strawberry jam in the mixture, pour in prepared muffin pans, and bake in the oven toaster or steamer. Top the muffins with rest of the jam and enjoy your dessert in 15 minutes or less!

For more information on this and on other course offerings, log on to www.themayakitchen.com, e-mail contactus@themayakitchen.com, or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City. You may also call us 8921185 or 892-5011 local 108 or +63929 679 6102.

Like and follow Maya Kitchen on Facebook and Instagram @TheMayaKitchen1 and follow us on Twitter @TheMayaKitchen.

Friday, July 28, 2017

Chef Xavier Btesh Made French Cooking Easy for Filipino Kitchen

Meet the handsome French guy. Born and raised in Paris, chef Xavier spent the earlier part of his career training under renowned chefs before he went on to become a consultant chef for various businesses and eventually publish his own cookbook Les Petits Dîners de Xavier which sold more than 40,000 copies across Europe.

Now that he has been living in the Philippines for over five years, he pays tribute to this country he has fallen in love with and the people who have welcomed him with open arms by sharing valuable knowledge and his cooking legacy. Through his newest cookbook, French Kusina, chef Xavier teaches you how to infuse French techniques and styles into dishes that you can easily create at home using local ingredients.

In the Maya Kitchen Culinary Elite Series, he breaks down the basics of French cooking and reveals how it can easily be done in the Filipino home.

“When you’re a French chef, people come to you and they tell you about 3-star, 4-star Michelin chefs, truffles, and foie gras. But I keep telling people, this is not the food we eat daily,” he says. “I know that Filipinos love their family-style and we’re the same in France, we have family-style as well. I want to show the way we eat at home.”

Simple but classic: the Salad Nicoise

For someone who has travelled the world and has caught the attention of clientele from high-end lifestyle brands to Europe’s royalty, chef Xavier’s philosophy on food and cooking remains constant. It should be uncomplicated.

An authentic carbonara doesn’t have cream—it only uses eggs, parmesan cheese and salt and pepper!

For the Culinary Elite Series, chef Xavier demonstrates various French-style dishes from his cookbook. He starts with the traditional Marseille Seafood Soup, and the hearty Salad Nicoise. Beef Bourguinon, Milanese Risotto, San Remo Pasta Carbonara make up the main dishes and a dessert of Chocolate Mousse completes the menu.

The traditional Marseille Seafood Soup is a hearty and flavorful dish.

When you think of French cuisine, it’s likely you’ll be teleporting yourself to a swanky bistro with fancy wine, cheeses, and other ingredients you can hardly pronounce. We might not think of it as simple and familiar comfort food, but French and Mediterranean cuisine extraordinaire, Chef Xavier Btesh, proves otherwise.

Chef Xavier Btesh likened the process of making Beef Bourguinon to making adobo—basically stewing the meat in a flavorful sauce.

He also shares that many of us don’t realize French dishes have a lot of similarities with Filipino food. In the same way that we have “adobo,” the French have their own version as well. Just switch the vinegar with wine and there you’ll have a French chicken stew.

These are recipes which also allow you to add your own personal flavors to each dish. “I think recipes should be whatever floats your boat,” he says. “Food is craftwork that you share and pass-on; and each of us can do it his own way.”

The delicious Milanese Risotto. Chef Xavier Btesh may have been born and raised in Paris, but he is half Italian, which is why he knows the cuisine very well.

We can learn from chef Xavier that cooking the French way isn’t that complicated and each recipe will always have room for your own personal touch. In the Maya Kitchen Culinary Elite Series, you’ll definitely be given the tips and motivation to cook like an expert.

A deliciously dense serving of Chocolate Mousse to finish off the meal.

Whether you’re a chef, a foodie or a home cook, chef Xavier will always tell you to “cook with your heart,” and think about the people you are cooking for. “Don’t mix too much stuff to begin with, because the more you mix, the trickier it gets to play with flavors and ingredients. Keep it simple,” he says. “And don’t be scared. I truly, truly believe there is no bad chef.”