Colourful vegetable boat

Colourful vegetable boat

40 min. Active
2 hr Total
622 kcal per person
Nutritional value / person: 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 person

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 breast
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
WE NEED Shopping List Purchase ingredients now

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 breast
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.

Good to know
Serve with: JaMaDu salad mix.
WE NEED Shopping List Purchase ingredients now

Similar recipes

20170809_fooby-app-banner-de

FOOBY App: Hol dir deine perfekte Kochhilfe!

Übersichtlicher Schritt-für-Schritt-Kochmodus, ein Timer direkt im Kochmodus, eine erweiterbare Einkaufsliste und die Möglichkeit Rezepte als Weblink zu speichern, machen die kostenlose FOOBY App zu deiner perfekten Einkaufs- und Küchenhilfe.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.