Binatone FS-212 Instruction Manual page 13

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 minutes. 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.
Chicken fillet with oregano
4 servings
500 g chicken or turkey tenderloin
2 tablespoons oregano
250 ml dairy cream
Salt to taste
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