Binatone FS-404 D [15/70] English
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Binatone FS-404 D [15/70] English

Binatone FS-404 D [15/70] English
15
ENGLISH
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, then
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 mushrooms sauce
2 servings
500 g chilled fillet of carp
2 tablespoons olive oil
1 onion
200 g mushrooms
200 g dairy cream
½ tablespoon flour
Herbs and seasonings to taste
Steam the mushrooms then chop and brown them in olive oil to-
gether with finely chopped onion. Cut the carp fillet into pieces put
them into a steaming basket in one layer and top with herbs. Steam
for 12-15 minutes, pour the cooking juices from the drip tray into a
small pan and add the dairy cream, flour, mushrooms with onion and
seasonings, mix thoroughly and bring to the boil. When serving, pour

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Похожие устройства

4 servings 500 g chicken or turkey tenderloin 2 toblespoons oregono 250 ml doiry creom Solt to toste Cut fillet or tenderioin into 4 pieces put them into the steoming bosket odd 1 tablespoon of oregano Steam for 15 minutes then 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 16 onion 160 g mushrooms 200 g frozen spinach 50 g soft cheese 3 tablespoons olive oil Chop 16 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 Souffle 4 servings 150 g chicken liver 1 clove gariic 2 whole eggs and 2 yolks 1 tablespoon chopped parsley 1 75 g sour cream Salt pepper to taste Peel and chop garlic Put chicken liver and garlic into a food pro cessor or blenderand 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 mushrooms sauce 2 servings 500 g chilled fillet of corp 2 tablespoons olive oil 1 onion 200 g mushrooms 200 g dairy cream 16 tablespoon flour Herbs and seasonings to taste Steam the mushrooms then chop and brown them in olive oil to gether with finely chopped onion Cut the carp fillet into pieces put them into a steaming basket in one layer and top with herbs Steam for 12 15 minutes pour the cooking juices from the drip tray into a small pan and add the dairy cream flour mushrooms with onion and seasonings mix thoroughly and bring to the boil When serving pour 15 ENGLISH Chicken fillet with oregano

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