Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Frying pan
Gratin dish
Oven mitts
Paring knife
Tablespoon
Teaspoon
Timer
Cutting board
Mandolin
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 .
Potatoes
Peel the sweet potatoes, cut into slices approx. 5 mm thick, place in a bowl. Add the oil, salt and cinnamon, mix, spread on two trays lined with baking paper.
To bake
Approx. 15 mins. in an oven preheated to 200 °C (convection). Remove, allow to cool slightly.
Mince
Peel the onion and garlic, finely chop. Heat the oil in a non-stick frying pan. Reduce the heat. Add the meat in batches, fry for approx. 2 mins. each, remove from the pan. Add a dash of oil, add the onion and garlic, sauté for approx. 2 mins. Tear off the thyme leaves, add with the tomatoes and stock, bring to the boil, season. Return the meat to the pan, simmer for approx. 10 mins.
Gratin
Grease a gratin dish (approx. 2.5 l) with a little oil. Layer the sour single cream, potato slices and meat sauce in the dish, finishing with the potatoes. Crumble the feta and sprinkle on top.
To bake
Bake for approx. 15 mins. in a hot oven at 200 °C (convection). Remove from the oven and leave to stand for approx. 5 mins.
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