Binatone MRFP-8810 D: Prawns with garlic, red pepper and onion Sweet pepper stuffed with cottage cheese and mushrooms Pumpkin puree Apples with raisins
Prawns with garlic, red pepper and onion Sweet pepper stuffed with cottage cheese and mushrooms Pumpkin puree Apples with raisins: Binatone MRFP-8810 D
Table of contents
- SAFETY MEASURES
- SPECIAL SAFETY MEASURES PARTS OF THE APPLIANCE
- BEFORE USING THE APPLIANCE OPERATING INSTRUCTIONS
- Delay timer function
- Cooking Rice
- Type of rice Vegetables
- Type Fish and marine products
- Type Meat and meat products
- Eggs and egg dishes Heating: bread and ready-to-eat meals MAINTENANCE AND CLEANING Scale deposit removal
- Cleaning Storage HELPFUL HINTS Banana flan
- Three-colour vegetable pate Veal cutlets Manty with garlic and yogurt sauce
- Chicken fillet with oregano Chicken breasts a la Mediterranean Chicken liver Soufflé Carp in mushrooms sauce
- Prawns with garlic, red pepper and onion Sweet pepper stuffed with cottage cheese and mushrooms Pumpkin puree Apples with raisins
- Vanilla desert DISPOSAL AFTER-SALES SERVICE The warranty does not cover the following:
with onion and seasonings, mix thoroughly and bring to the boil.
When serving, pour prepared sauce over the carp fillet.
Note: you can use any other firm fleshed whitefish.
Prawns with garlic, red pepper and onion
4 servings
500 g shelled prawns
1 onion
4 large garlic cloves
1 sweet red pepper
1 ½ teaspoons dried oregano
1 tablespoon finely chopped parsley
3 tablespoons olive oil
Salt and black pepper to taste
Place prawns into a bowl, then rub them on all sides with finely
chopped garlic and oregano. Add 2 tablespoons of olive oil and
mix. Cover and place in a fridge for 30 minutes.
Install the drip tray and a steamer basket; put rings of onion
and strips of red pepper into the rice bowl. Place prawns and
marinade in a layer on top of the vegetables. Place the bowl in the
steaming basket, cover with the lid and steam for 1015 minutes.
Transfer prawns with vegetables onto serving plates. Mix with the
remaining tablespoon of olive oil and parsley. Add salt and pep
per to taste.
Sweet pepper stuffed with cottage cheese and
mushrooms
3-4 servings
6-8 sweet peppers
300 g mushrooms chopped
1 onion chopped
300 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 rice bowl with openings up and steam in the steaming basket
until done. Serve hot with sour cream.
Pumpkin puree
3-4 servings
600 g pumpkin
1 potato
2 tablespoons sour cream
1 liter chicken stock (can be made from a stock cubes)
Nutmeg, salt & pepper to taste
Peel the pumpkin and the potato, cut into cubes and place
them into the steaming basket, steam for 25 minutes. While veg-
etables 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.
Apples with raisins
4 servings
16
