Mini chef
Utensils
Fork
Frying pan
Knife
Paring knife
Rösti grater
Stick blender
Tablespoon
Teaspoon
Pressure cooker
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
1. Carrot & lamb's lettuce hot dogs
Peel and slice the carrot. Bring the water to the boil, season with salt. Add the carrot, cover and simmer for approx. 25 mins. until soft, drain.
Mash the carrot with a fork, mix with the cream cheese, oil and paprika, season. Heat the Frankfurter sausages in simmering water for approx. 5 mins. Roughly chop the lamb's lettuce, cut open the bread rolls, spread with the carrot puree, add the sausage and then the lamb's lettuce.
2. Bacon & cheese hot dogs
Wrap each chipolata in a rasher of bacon.
Gently fry the sausages in a hot frying pan (without oil) for approx. 4 mins. until crispy. Mix together the pesto, tomato puree and jam. Roughly grate the cheese. Cut open the bread rolls,
spread the sauce on top, add the sausage and sprinkle with the cheese.
3. Fish finger hot dogs
Puree the peas with the sour single cream, mix into the mayonnaise, season. Prepare the fish fingers according to the packet instructions.
Peel the eggs, cut into cubes with an egg cutter. Cut open the bread rolls, spread with the pea mayonnaise, top with the fish fingers and diced egg.
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