Junior chef
Utensils
Apron
baking paper
Baking tray
Measuring cup
Oven mitts
Paring knife
Rolling pin
Stick blender
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 .
Dough
Divide the dough into 8 portions. On a lightly floured surface, roll out the pieces of dough into ovals (approx. 15 cm).
To shape
Fold the edges of the dough inwards, twisting them slightly. Twist the ends and shape into "boats". Place the boats on two baking trays lined with baking paper.
Beetroot
Peel and chop the beetroot, place in a measuring cup. Add the oil, season. Puree the beetroot.
To fill
Spread the beetroot puree inside the boats, finely crumble the feta and scatter on top.
To bake
Approx. 20 mins. in an oven preheated to 220 °C (convection).
| Serve with: | Leaf salad |
|---|
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