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Maya's Kitchen

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Maya M

Cooking is my hobby and has been for several years. I was about five years old, when I started learning how to cook.

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Spiced carrot & lentil soup

600g carrots, 140g split red lentils, 1l hot vegetable stock, 125ml milk plain yogurt and bread,

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Unbelievably easy mince pies

225g cold butter, 350g plain flour, 100g golden caster sugar, 280g mincemeat, 1 small egg,

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VEG MANCHURIAN GRAVY

For the Veggie Balls, 1 cup grated carrot, 2 cups grated cabbage, 1/2 cup finely chopped bell

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Lime and Pistachio Cake with Chai Ice Cream

Cake, Butter - 150g, Caster Sugar - 165g, Lime Zest - 1 Tbsp, Vanilla Extract - 1 Tsp, Chai

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Ginger Garlic Pan Roasted Swordfish

2 tablespoons butter, 2 teaspoons chopped fresh parsley, 1 clove garlic - minced, ½ teaspoon

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Sage Stuffed Pork Fillet

Chorizo Scotch Eggs, 4 Quail Eggs, 250g Fresh Chorizo Sausages, 3 Tbsp Flour, 1 egg, 5 Tbsp

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Ricotta, Fig Jam and Coffee Crostini

Baguette Slices, Olive Oil, Ricotta, Fig Jam, Ground Coffee Beans, preferably Espresso

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Baby Artichoke and Shrimp Risotto

10 baby artichokes, 1 lb shrimp, peeled and deveined, 6 cups seafood or vegetable broth, 1

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Mexi-Chicken Avocado Cups

3 (6 ounce) cans canned chicken, drained, 1 tablespoon cilantro, finely chopped, 1/2 teaspoon

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