Binatone FS-202 - Manual (Page 14)

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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 pre-
heated 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
Cut fillet or tenderloin into 4 pieces, put them into the steaming
basket, add 1 tablespoon of oregano. Steam for 15 minutes. Add
salt and pepper. In a pan boil dairy cream with remaining oregano,
salt and pepper. Serve hot with the sauce.
Chicken breasts a la Mediterranean
4 servings
4 chicken breasts
½ onion
160 g mushrooms
200 g frozen spinach
50 g soft cheese
3 tablespoons olive oil
Chop ½ of the onion and brown in olive oil. Add 160 g of mush-
rooms and fry for another 2-3 minutes. Add spinach and seasonings.
Cook until the mixture becomes very tender. Make cuts in the chicken
breasts, fill them with the prepared filling and add slices of cheese.
Wrap each breast with foil and steam for another 15-20 minutes. Serve
hot.
Chicken liver Soufflé
4 servings
150 g chicken liver
1 clove garlic
2 whole eggs and 2 yolks
1 tablespoon chopped parsley
175 g sour cream
Salt, pepper to taste
Peel and chop garlic. Put chicken liver and garlic into a food pro-
cessor or blender and mix until smooth and well combined. Add eggs,
sour cream, chopped parsley, salt and pepper. Put the resulting mix-
ture into the rice bowl and cover it with aluminum foil. Place into the
steaming basket and cook for 25-30 minutes. Serve chilled.
Carp in champignon sauce
2 servings
500 g chilled fillet of carp
2 tablespoons olive oil
1 onion
200 g champignons