Master chef
Utensils
Colander
Frying pan
Gratin dish
Knife
Measuring cup
Oven mitts
Pan
Paring knife
Rösti grater
Spatula
Tablespoon
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 .
Preparation
Brush the gratin dish with butter.
Macaroni
Cook the pasta in boiling salted water for approx. 4 mins., drain, transfer to the prepared dish.
Mince
Peel and finely chop the onion, press the garlic. Heat the oil in a frying pan. Brown the meat for approx. 5 mins. per batch. Remove, season. Reduce the heat, sauté the onion and garlic in the same pan, add the tomato puree, cook briefly. Add the stock, bring to the boil, then simmer for approx. 5 mins. Return the meat to the pan, bring to the boil once more, spread on top of the macaroni, mix together.
Cheese and apples
Roughly grate the cheese. Cut the apples in half, core and slice the apples. Spread the cheese and apples on top of the gratin.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C.
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