Mini chef
Utensils
Apron
Bowl
Frying pan
Pan
Paring knife
Sieve
Spatula
Tablespoon
Teaspoon
Timer
Whisk
small bowl
Cutting board
Can opener
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 .
Chipolatas and vegetables
Deseed the peppers and cut into thin strips. Heat a dash of oil in a non-stick frying pan. Reduce the heat, add the peppers, stir fry for approx. 5 mins., season, remove. Add a dash of oil to the same pan. Add the chipolatas, fry for approx. 4 mins. on each side. Allow the chipolatas to cool slightly, cut into slices.
Dressing
In a bowl, mix the vinegar with all the other ingredients up to and including the pepper.
Salad
Place the sweetcorn in a sieve,rinse, drain, add to the dressing along with the peppers and chipolatas. Tear off the parsley leaves, add to the salad, mix, serve.
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