Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Cooking spoon
Measuring cup
Oven mitts
Paring knife
Rolling pin
Rösti grater
Scissors
Sieve
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Cooling rack
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 .
Dough
Mix the flour and salt in a bowl. Crumble the yeast, remove the thyme leaves from the stalks, mix both into the flour. Pour in the water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Filling
Grate the courgette, mix with the salt, leave to drain in a sieve for approx. 15 mins., squeezing out the resulting juice every so often. Place the courgette in a bowl. Finely chop the ham, add along with the cheese and cream cheese, chop the chives into the mixture using scissors, season and mix well.
To shape
Halve the dough. On a lightly floured surface, roll out into 2 squares measuring approx. 30 cm.
To fill
Place one piece of dough on a tray lined with baking paper. Spread the filling on top, leaving a border of approx. 1 cm all the way around. Place the second piece of dough on top, press the edges down firmly. Press in 16 squares, brush with oil, garnish with thyme.
To bake
Approx. 30 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, allow to cool slightly and serve warm.
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