Fondue boats

Fondue boats

30 Min. Active
1 hr Total
610 kcal per person
vegetarian
Nutritional value / person: Fat: 37 g, Carbohydrate: 42 g, Protein: 25 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Baking paper
  • Baking tray
  • Bowl
  • Knife
  • Measuring cup
  • Oven mitts
  • Peeler
  • Rolling pin
  • Rösti grater
  • Sieve
  • Tablespoon
  • Teaspoon
  • Timer
  • Cutting board
  • Kitchen scales
  • Dough scraper

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

200 g white flour
1 tsp salt
¼ cube yeast (approx. 10 g)
80 g butter, chilled
¾ dl water

Filling

250 g leek
180 g frozen leaf spinach, defrosted
1 carrot
250 g fondue cheese mix
1 ½ tbsp Maizena cornflour
¼ tsp salt
¼ nutmeg

How it's done

The kids can help at the marked areas .

Dough

200 g white flour
1 tsp salt
¼ cube yeast (approx. 10 g)
80 g butter, chilled
¾ dl water

Mix the flour and salt in a bowl. Crumble in the yeast. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly using a dough scraper to create a soft dough, knead briefly, cover and leave to rest for approx. 10 mins.

Filling

250 g leek
180 g frozen leaf spinach, defrosted
1 carrot
250 g fondue cheese mix
1 ½ tbsp Maizena cornflour
¼ tsp salt
¼ nutmeg

Cut the leek into rings, squeeze out the spinach. Peel the carrots, grate using a roesti grater. Mix the vegetables with the cheese and cornflour, season.

To shape

Divide the dough in half. On a lightly floured surface, roll into ovals, place on a baking tray lined with baking paper. Spread the filling in the centre of the pieces of dough. Fold the longer edges approx. 2 cm in towards the middle, ensuring the filling is still visible. Twist the ends.

To bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 220°C.

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