Mini chef
Utensils
Apron
baking paper
Baking tray
Bowl
Fork
Measuring cup
Oven mitts
Pan
Paring knife
Peeler
Rösti grater
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Bread knife
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 .
Leek
Cut the leek into approx. 1 cm rings. Heat the oil in a pan, add the leek, sauté for approx. 4 mins., season with salt, transfer to a bowl, leave to cool.
Vegetable and cheese mixture
Peel the carrots, grate with the cheese using a roesti grater, add both to the leek. Beat the eggs, add along with all the remaining ingredients up to and including the salt, mix.
Bread
Cut the bread into 8 slices, place on a baking tray lined with baking paper. Drizzle the slices of bread with milk and spread with mustard..
Top with the vegetable and cheese mixture.
To bake
Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove.
To serve
Halve the slices of bread lengthwise, plate up, sprinkle with paprika.
| Serve with: | Salad |
|---|
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