Mini chef
Utensils
Apron
Bowl
Brush
Colander
Fork
Frying pan
Lemon squeezer
Paring knife
Rösti grater
Spatula
Tablespoon
Teaspoon
Timer
small bowl
Kitchen scales
Can opener
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 .
Filling
Grate the courgette, drain the sweetcorn. Tear off the oregano leaves. Heat the oil in a frying pan. Sauté the courgette, sweetcorn, oregano and spinach for approx. 5 mins., continue to cook until almost all of the liquid has evaporated. Place in a bowl and allow to cool slightly. Grate the cheese, mix into the vegetables, season with salt.
Dip
Cut the lime in half, squeeze 1 tbsp of juice into a bowl. Halve the avocado, remove the stone, scoop out the flesh with a spoon, add to the lime juice along with the water, mash finely with a fork, season.
Pockets
Spread the filling on one half of each tortilla, leaving a border of approx. 1 cm. Brush the edges with water, fold over the tortillas, press the edges down firmly with a fork. Brush both sides of the tortillas with oil. Fry the parcels in the same frying pan for approx. 2 mins. on each side, serve with the dip.
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