Binatone FS-404 D [14/70] Manty with garlic and yogurt sauce
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Binatone FS-404 D [14/70] Manty with garlic and yogurt sauce

Binatone FS-404 D [14/70] Manty with garlic and yogurt sauce
14
Note: you may replace bananas with 300 g of fruits or berries,
which have been cooked: rhubarb, apricots, cherries, etc.
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 an 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 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.

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Note you may replace bananas with 300goffruits or berries which have been cooked rhubarb apricots cherries etc 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 an 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 glosses 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 putthe 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 14

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