Binatone FS-202 - Manual (Page 13)

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ENGLISH
the mixture, cover with aluminium foil and put in a steamer basket.
Cover with the lid and cook for 35 minutes. Serve warm.
Note: You may replace bananas with 300 g of fruits or
berries, which have been cooked: rhubarb, apricots,
cherries, etc.
Your flan will be even more fragrant if before you start cooking it
you put a few sticks of cinnamon in the aroma-diffuser.
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.
To make the dish more fragrant, a few minutes before it is ready,
put some fresh herbs onto the aroma-diffuser; for example tarragon,
marjoram or basil.
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