Colourful vegetable boat

Colourful vegetable boat

40 Min. Active
2 hr Total
622 kcal per people
Nutritional value / people: 622 kcal, Fat: 20 g, Carbohydrate: 71 g, Protein: 37 g

Mini chef

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

Utensils

  • Baking paper
  • Baking tray
  • Bowl
  • Measuring cup
  • Rolling pin
  • Rösti grater
  • Tablespoon
  • Teaspoon
  • Cutting board
  • Kitchen scales

Ingredients

4 people

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

Dough

350 g rustic flour
1 tsp salt
½ cube yeast
2 ½ dl water

Topping

2 chicken breasts
¼ tsp salt
200 g crème fraîche with herbs
1 bunch parsley
1 carrot
1 tin corn kernels (approx. 140 g)
150 g peas, defrosted
¾ tsp salt
a little pepper
a little rustic flour to dust

How it's done

The kids can help at the marked areas .

Dough

350 g rustic flour
1 tsp salt
½ cube yeast
2 ½ dl water

Mix the flour and salt in a bowl. Crumble the yeast, add. Pour in the water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Topping

2 chicken breasts
¼ tsp salt
200 g crème fraîche with herbs
1 bunch parsley
1 carrot
1 tin corn kernels (approx. 140 g)
150 g peas, defrosted
¾ tsp salt
a little pepper
a little rustic flour to dust

Cut the chicken breasts into strips, season with salt, mix with 3 tbsp of crème fraîche. Finely chop the parsley, mix with the remainder of the crème fraîche. Grate the carrots, mix with the sweetcorn and peas, season. Divide the dough in half. On a lightly floured surface, roll out the dough into ovals approx. 5 mm thick. Place on a baking tray lined with baking paper, dust the edges with a little flour. Spread the parsley & crème fraîche mixture over the pastry bases, right up to the floured edge. Top with the mixed vegetables and chicken strips.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 220°C.

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