Binatone MRFP-8807: Italian tomato sauce Pancakes Farci peppers

Using the dough tip (9), mix uncooked yolks with mustard, salt

and lemon juice. Stir the mixture fair enough and then, without

interrupting the beating process, pour oil to obtain a thick sauce.

Add vinegar and lemon juice of the lemon second half to the

cooked sauce and then beat the mixture again. Serve with black

pepper.

Italian tomato sauce

Tomato – 4-6 pcs.

ENGLISH

Bulb onion – 40g

Garlic – 2 cloves

Celery – 40g

Parsley greens

Basil – a few leaves

Vegetable oil – 2-4 tablespoons

Salt, pepper – on taste

Cut all ingredients by the mincer (10), add salt and pepper.

Place the mixture in a pot and smother with oil on a slow fire over

several minutes, continuously stirring the mixture.

Pancakes

Breadstuff – 2 - 3 glasses

Yolks – 2 - 3 pcs

Milk – 1 liter

Vegetable oil – 2 tablespoons

Leaven

Vanilla sugar

Salt, pepper – on taste

Use the dough kneading tip (9). Mix uncooked yolks with

sugar, salt, vanilla sugar. Add breadstuff, leaven and 0.5 l of milk.

Mix the ingredients. The consistence of the mixture should recon

thick sour cream. Then add vegetable oil and mix again. Add

remaining preliminary-heated (not until boiling) milk. Stir the mix-

ture to receive a homogenous state. Bake pancakes on a heated

oiled frying pan. Pancakes are served hot with oil, sour cream or

plain condensed milk. It’s delicious if you roll a piece of salmon in

a pancake.

Farci peppers

Chicken stuffing – 500g

Rice - 150g

Carrot – 200g

Sweet pepper – 1kg

Salt, tomato paste – on taste

Use the mincer (10) to cook chicken stuffing. Decoct rice, but

not until it is ready, then mix it with stuffing, add salt. Remove the

core from peppers and fill the peppers with stuffing (not until the

end), add grated carrot from atop. Lay peppers in a big pot, pour

hot water and add tomato paste. Cook over 30-40 minutes, then

add salt on taste.

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