Mini chef
Utensils
Apron
Bowl
Brush
Fork
Gratin dish
Measuring cup
Oven mitts
Pan
Paring knife
Rösti grater
Scissors
Spatula
Tablespoon
Teaspoon
Timer
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 .
Chicory
Gratin dish (approx. 2 l) greased with butter. Remove the chicory leaves, place approx. 12 large leaves side by side in the gratin dish. Cut the remainder of the chicory into thin strips and set aside.
Couscous
Cut the spring onions into thin rings. Roughly grate the carrot. Heat the oil in a pan. Add the onions and sauté for approx. 5 mins. Add the carrot and reserved chicory strips, cook briefly. Pour in the water, bring to the boil. Place the couscous, curry and salt in a bowl, mix together. Pour the carrot water over the top, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork.
Chicory
Stuff the chicory leaves with the couscous, mix the cheese and breadcrumbs, sprinkle on top. Place the knobs of butter on top of the chicory. Cover the dish with foil.
To bake
Approx. 15 mins. in the upper half of an oven preheated to 200°C. Remove the foil and cook for a further 10 mins.
To serve
Finely chop the chives using scissors, sprinkle on top of the boats.
| Serve with: | Sour cream and herb dip |
|---|
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