Mini chef
Utensils
waffle iron
Apron
Bowl
Knife
Measuring cup
Oven mitts
Stick blender
Tablespoon
Teaspoon
Timer
Whisk
Cutting board
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 .
Squash
Cut the squash into approx. 2 cm cubes, place in a bowl. Add the oil, sugar and cinnamon, mix, spread on a tray lined with baking paper.
To bake
Approx. 15 mins. in the centre of an oven preheated to 220 °C. Remove, puree (yields approx. 200 g). Leave the puree to cool, set aside approx. 50 g.
Dough
Mix the flour, nuts, sugar, baking powder and salt in a bowl, make a well in the middle. Add the eggs, milk and squash puree, mix to form a smooth dough.
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. Cook the waffles for approx. 5 mins. Remove, allow to cool slightly on a cooling rack. Repeat these steps with the remainder of the dough. Mix the quark with the reserved squash puree, spread on top of the waffles.
| Serve with: | Maple syrup |
|---|
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