Binatone FS-404, Инструкция по эксплуатации

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ENGLISH
Three-colour vegetable pate
3-4 servings
Carrots 250 g
Cauliflower 250 g
Broccoli 250 g
Cream 150 ml
Egg 3 whites
Salt to your taste
Cook the vegetables in the steamer. Put the carrots in a blender
or a kitchen processor, add 50 ml of cream, 1 white of the egg,
some salt and blend. In the same way prepare cauliflower and
broccoli puree. Put the resulting puree in layers in the rice bowl,
cover with foil and steam for 15 minutes. Then take the pate out
and cut. Serve warm or cold.
Veal cutlets
2-3 servings
500 g veal
100 g mushrooms
1 egg
Chopped fresh herbs, lemon and salt to taste.
Mince the veal using a meat grinder. Add steamed mushrooms cut
into small slices and an egg to the minced veal. Mold the minced mix-
ture into cutlet shapes, put them into the steamer basket and steam for
25-30 minutes. When serving, add salt, decorate with a slice of lemon
(peeled and without pits) on top of each cutlet and serve topped with
the chopped herbs.
Manty with garlic and yogurt sauce
2 servings
400 g boneless lamb meat
1 onion
1 glass flour
2 glasses water
1 tablespoon lamb fat
200 g natural yogurt
2 cloves garlic
Salt, ground pepper to taste
Mince lamb meat and onion using a meat grinder, add salt, pep-
per and mix well.
Mix flour, salt and water to make dough. Knead dough and
roll it out into a 2mm thick layer and cut into 6-8 cm. diameter
circles. Put some of the minced meat into the center of each circle
and crimp the edges to seal them. Butter the bottom of the steamer
basket and steam the manty until done. Beat the yogurt, garlic
and salt in a small bowl until smooth and evenly mixed. Cover the
bowl and put the sauce into the fridge for no less than 15 min-
utes. Put the cooked manty onto preheated serving plates. Pour
garlic and yogurt sauce over them. Serve hot.
Note: Instead of the meat filler, you may also prepare
a filling of 300 g of frozen spinach and 150 g of
cheese.