Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Oven mitts
Paring knife
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
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 .
Vegetables
Finely chop the spinach, place in a bowl. Add the peas, oil and balsamic, mix, season.
Puff pastry
Mix the crème fraîche, mustard, salt and pepper. Roll out the puff pastry on a baking tray. Spread the crème fraîche over the pastry, leaving a border of approx. 5 cm along one of the wider edges for the trunk. Spread the vegetables on top of the crème fraîche.
Make three diagonal incisions (approx. 8 cm deep) on each of the longer edges, fold in to create branches.
Christmas tree trunk
Cut out the trunk, cut the remainder of the pastry into 8 strips, twist slightly, place under the bottom branches. Spread the diced bacon on top of the vegetables. Beat the egg and use it to glaze the edges, season with salt.
To bake
Approx. 20 mins. in the centre of an oven preheated to 220°C.
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