Junior chef
Utensils
waffle iron
Apron
Bowl
Measuring cup
Mixer
Pan
Paring knife
Scissors
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Cooling rack
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
Crumble the yeast, place in a bowl with the semolina, flour and salt, mix, make a well in the middle. Melt the butter in a pan, allow to cool slightly. Whisk the butter, milk and eggs, pour into the flour, beat until smooth using the whisk on a mixer. Cover the dough and leave to rise for approx. 30 mins.
Finely chop the herbs, mix into the dough along with the sugar crystals.
Waffles
Heat the waffle iron, brush with a little clarified butter. Place approx. 3 heaped tablespoons of the dough onto the waffle iron for each waffle. Bake the waffles for approx. 4 mins. Remove the waffles, place on a rack, allow to cool slightly. Repeat these steps with the remainder of the dough.
To serve
Cut the tomatoes in half, season with salt, serve the waffles topped with the tomatoes and quark.
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