Hot dog selection

Hot dog selection

45 Min. Active
45 Min. Total
422 kcal per piece
Nutritional value / piece: 422 kcal, Fat: 21 g, Carbohydrate: 34 g, Protein: 15 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Fork
  • Frying pan
  • Knife
  • Paring knife
  • Rösti grater
  • Stick blender
  • Tablespoon
  • Teaspoon
  • Pressure cooker

Ingredients

12 pieces

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

1. Carrot & lamb's lettuce hot dogs

300 g carrots
2 dl water, boiling
¼ tsp salt
75 g double cream cheese
1 tsp olive oil
¼ tsp mild paprika
salt and pepper to taste
4 frankfurter sausages
water, boiling
25 g lambs' lettuce
4 rolls

2. Bacon & cheese hot dogs

8 chipolatas
8 slices bacon
2 tbsp pesto rosso (red pesto)
2 tbsp tomato puree
2 tbsp apricot jam
100 g Gruyère
4 rolls

3. Fish finger hot dogs

200 g frozen peas, defrozen
100 g sour single cream
50 g mayonnaise
salt and pepper to taste
2 hard-boiled eggs
4 fish fingers
4 lye rolls

How it's done

The kids can help at the marked areas .

1. Carrot & lamb's lettuce hot dogs

300 g carrots
2 dl water, boiling
¼ tsp salt
75 g double cream cheese
1 tsp olive oil
¼ tsp mild paprika
salt and pepper to taste
4 frankfurter sausages
water, boiling
25 g lambs' lettuce
4 rolls

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

8 chipolatas
8 slices bacon
2 tbsp pesto rosso (red pesto)
2 tbsp tomato puree
2 tbsp apricot jam
100 g Gruyère
4 rolls

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

200 g frozen peas, defrozen
100 g sour single cream
50 g mayonnaise
salt and pepper to taste
2 hard-boiled eggs
4 fish fingers
4 lye rolls

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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