The Maya Kitchen Summer Cooking Lessons for Kids

June 3rd, 2014

Teens Class Recipes from Middle East meal:

A Trip to the Middle East meal

Photo posted at Pixel Stories IG account.

Baked Caramel & Coffee Flan
Makes 6 Flans

o Vegetable Oil, for brushing
o ¾ cup Sugar
o 2 tablespoons Cold Water
o 2 cups Milk
o 1 Vanilla Bean
o 2 teaspoons Instant Coffee
o ½ cup Sugar
o 3 Eggs
o 2 Egg Yolks
o A pinch of Salt


1. Pre-heat the oven to 350°F.
2. Brush six (½-cup) ramekins with the vegetable oil. Place the ramekins in a deep tray.
3. Melt ¾ cup sugar in a saucepan and allow it to caramelize. When the sugar is a deep golden brown color, add in the cold water (be very careful because the sugar with splash and sputter). Continue to cook the caramel until it is smooth.
4. Divide the caramel evenly among the ramekins.
5. Split the vanilla bean and scrape out the seeds. Place the vanilla seeds in a saucepan together with the milk and instant coffee. Bring the mixture to a boil over medium high heat.
6. Meanwhile, whisk the eggs, egg yolks, ½ cup sugar and salt. Pour in the hot milk into the eggs and whisk well. Divide the flan mixture among the ramekins.
7. Place boiling water into the deep pan and fill the pan up halfway (to make a bain marie/water bath). Carefully put the pan with the ramekins into the oven.
8. Bake in the oven for around 25 minutes until the centers of the flans are set, you can test this by inserting a knife in the centers – if the knife comes out clean, they are done.
9. Remove the flans from the water bath and cool them down. Place the flans in the refrigerator to get cold.
10. Before serving, run a thin knife around the ramekins and turn them over onto serving plates allowing all the caramel to drizzle out. Garnish with a sprinkle of coffee powder.

Buttered Yellow Rice and Beef and Vegetable kebabs

Photo posted at Pixel Stories IG account.

Beef & Vegetable Kebabs
Serves 4-5

o 1 cup Tiny Marble Potatoes
o 1 piece Broccoli
o 1 piece White Onion
o 1 cup Cherry Tomatoes
o 1 piece Green Bell Pepper
o 1 piece Red Bell Pepper

o 500 grams Beef Tenderloin
o ¼ cup Olive Oil

o 10 Whole Black Peppercorns
o 2 teaspoons Course/Rock Salt
o 1 tablespoon Fresh Rosemary Leaves
o ½ teaspoon Cumin Powder
o ½ teaspoon Chili Powder
o 1 teaspoon Cajun Powder
o ¼ cup Finely Chopped Parsley
o 3 Cloves Garlic, chopped

a. Scrub the dirt off the potatoes, place them in a saucepan and cover them with cool water. Bring the water and the potatoes to a boil for 10 minutes. Drain.
b. Cut the broccoli into small florets. Cook them in salted boiling water for 5 minutes. Drain the broccoli and immediately cool them in an ice bath. Once cool, drain.
c. Cut the onion and bell peppers into 1½ -inch chunks.

2. Cut the beef into 1½-inch cubes. Place the beef in a bowl together with all the prepared vegetables, tomatoes and the olive oil.
3. TO MAKE THE SPICE PASTE: place the peppercorns, salt, rosemary, cumin, chili, Cajun, parsley and garlic in a mortar. Grind all the spices together with a pestle, crushing everything to make a fairly smooth paste.
4. Scoop out the paste and place it in the bowl with the meat and the vegetables. Toss everything together making sure each piece of beef and vegetable gets the seasoning.
5. Heat up a grill (either over charcoal or a flat-top/stove-top grill). While waiting for the grill to get hot, skewer the beef and vegetables on bamboo sticks alternating the meat and vegetables to make a decorative pattern.
6. Cook the kebabs on the hot grill for about 1½-2 minutes on each side until the beef is tender and the vegetables get a charred color.
7. Arrange/pile the kebabs on a plate & serve hot.

Kids Cake Factory small cakes baking lessons:

Vanilla Cupcakes

Photo also posted at the teacher blog.

Vanilla Cupcake

3 cups Maya All-Purpose Flour
1 1/2 t baking powder
3/4 t salt
1 1/2 cups unsalted butter, room temp
1 1/2 cups sugar
4pcs large eggs
2 t vanilla extract
1 1/4 cups milk


    1. Preheat oven to 350F and line muffin pan with cupcake liners; set aside.
    2. In a medium mixing bowl, whisk together flour, baking powder and salt.
    3. In another bowl, cream the butter and sugar until light and fluffy, about four minutes.
    4. Add the eggs one at a time, mixing until incorporated; beat in vanilla.
    5. Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to thoroughly mix the batter.
    6. Divide the batter evenly among liners, filling cups about 2/3 full. Bake until tops spring back to touch, about 20 minutes. Transfer to wire rack to cool completely.


Vanilla Cupcake with Chocolate Frosting

Photo also posted at the teacher blog.

One Response to “The Maya Kitchen Summer Cooking Lessons for Kids”

  1. » Summer Cooking Lessons at The Maya Kitchen Says:

    […] Some of what they cooked has recipes posted here in my food blog. […]

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