Mini chef
Utensils
Apron
baking paper
Baking tray
Brush
Colander
Oven mitts
Pan
Paring knife
Peeler
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
pastry wheel
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 .
Carrots
Peel the carrots, precook in boiling salted water for approx. 10 mins., drain, rinse with cold water. Dab the carrots dry with kitchen paper, then season.
Pastry dough
Combine the ketchup, mustard and curry in a small bowl. Roll out the dough, brush with half of the sauce. Set aside the remainder of the sauce. Cut the dough lengthwise into strips approx. 1 cm wide.
Mummies
Wrap the sausages and carrots in the pastry, leaving a little gap in the upper third. Transfer to a tray lined with baking paper.
To bake
Approx. 25 mins. in the centre of an oven preheated to 200°C. Cut the olives into rings, place on the uncovered sections of the carrots and sausages. Serve with the reserved sauce.
| Serve with: | Salad |
|---|
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