Binatone FS-211 V-Series - Инструкция (Страница 9)

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ENGLISH
Carp in champignon sauce
2 servings
200 g chilled fillet of carp
2 tablespoons olive oil
1 onion
100 g champignons
100 g dairy cream
1 /
2
tablespoon flour
Herbs and seasonings to taste
Steam the mushrooms then chop and brown them in olive oil
together with finely chopped onion.
Add dairy cream, flour, mix thoroughly and bring to the boil.
Cut the carp fillet into pieces put them into a steaming baskets in
one layer and top with herbs. Steam for 12-15 minutes. When
serving, pour prepared sauce on carp fillet.
Note: You may prepare the dish with any other firm fleshed
whitefish.
Sweet pepper stuffed with cottage cheese and
mushrooms
2-4 servings
2–4 sweet peppers
100 g mushrooms chopped
1 onion chopped
100 g cottage cheese that isn’t sour
Salt to taste
Core the peppers, place them into the steamer and cook for 10
minutes, then remove them and let them cool down. Fry mushrooms
with onion in a frying pan, mix with cottage cheese, add salt and
put this filling into the peppers. Put the peppers into the steam
baskets with openings up and steam until done. Serve hot with sour
cream.
Pumpkin soup
3-4 servings
400 g pumpkin
1 potato
2 tablespoons sour cream
1 liter chicken stock (for example, made from
stock cubes)
Nutmeg, salt & pepper to taste
Peel the pumpkin and the potato, cut into cubes and place them
into the steaming baskets. Steam for 25 minutes. While vegetables
are cooking, heat the chicken stock in a pan. Prepare a puree from
the steamed vegetables and mix it with the stock. Add sour cream,
nutmeg, salt and pepper. Serve in a tureen.
Apples with raisins
4 servings
4 apples
4 teaspoons raisins