Cooking fun with children
little FOOBY
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Junior chef
Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.
Utensils
8 mini silicone plant pots (each approx. 100 ml)
Baking paper
Baking tray
Bowl
Cooking spoon
Flat grater
Fork
Knife
Lemon grater
Lemon squeezer
Pan
Rubber spatula
Tablespoon
Teaspoon
Whisk
small bowl
Cutting board
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 .
Carrot cakes
Beat the egg yolk with the sugar and salt until light and creamy.Grate the lemon, squeeze out the juice, peel the carrots, grate them finely.
coarsely chop the pecan nuts and mix everything with the cinnamon into the egg mixture.
Mix the almonds, flour and baking powder and add. Beat the egg whites until stiff, carefully fold into the mixture. Line the pots with baking paper. Fill the pots with the mixture.
Crumble
Melt the butter in a pan, leave to call. Mix the butter, the flour, pistachios and sugar with a fork until the mixture turns crumbly, spread the crumble on top of the cakes.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack. Decorate with marzipan carrots and pistachios.
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