Binatone MRFP-8810 D: Three-colour vegetable pate Veal cutlets Manty with garlic and yogurt sauce

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 mixture into cutlet shapes, put them into the steamer bas-

ket and steam for 25-30 minutes. When serving, add salt, deco-

rate 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,

pepper 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 preheated 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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