Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Cooking spoon
Frying pan
Measuring cup
Oven mitts
Paring knife
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 .
To prepare
Place the peas in a bowl, defrost.
Mushrooms
Tear the oyster mushrooms into pieces, quarter the button mushrooms, place both in a bowl with the oil, mix, season. Fry the mushrooms in a warm, non-stick frying pan for approx. 10 mins.
Sauce
Add the single cream, water and peas to the mushrooms, bring to the boil, simmer for approx. 3 mins., season. Finely chop the chives using scissors, add half, mix.
Chipolatas
Heat the oil in a frying pan. Fry the chipolatas for approx. 5 mins. on each side.
Vol-au-vents
Carefully remove the lids from the vol-au-vents. Cook the vol-au-vents according to the packet instructions, plate up the vol-au-vents, top with the sauce and chipolatas, sprinkle with the remainder of the chives, place the lids on top.
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