Master chef
Utensils
Apron
Bowl
Cooking spoon
Frying pan
Measuring cup
Pan
Paring knife
Spatula
Tablespoon
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
slotted spoon
Spaetzle sieve
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 .
Pastry
Mix the flour and salt in a bowl, create a well in the middle. Combine the milky water and eggs, gradually pour into the well while stirring, then mix with a risotto spoon and beat until the dough turns glossy and starts to bubble. Leave the dough to stand at room temperature for approx. 30 mins.
To cook
In batches, press the dough through a spaetzle sieve into the simmering salted water. Cook the spaetzle until they float to the surface, remove with a slotted spoon, drain.
Vegetables
Peel the onion and garlic, then finely chop. Deseed the pepper, then chop it into approx. 1 cm cubes. Halve the courgettes, and cut into slices about 1cm thick. Cut the tomatoes into approx. 2 cm pieces.
Knöpfli
Heat the oil in a wide non-stick frying pan. Add the onion, garlic and peppers, sauté for approx. 2 mins. Add the courgette, cook for approx. 5 mins. Add the tomato puree and tomatoes, steam for approx. 5 mins. Pour in the single cream and stock, bring to the boil. Reduce the heat, simmer for approx. 5 mins. Add the knöpfli, mix, heat gently.
To serve
Serve the knöpfli in deep bowls. Tear the basil leaves, distribute on top.
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