Binatone FS-404D Mode D'emploi page 16

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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 bas-
ket, cover with the lid and steam for 10-15 minutes. Transfer prawns
with vegetables onto serving plates. Mix with the remaining table-
spoon of olive oil and parsley. Add salt and pepper 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 vegetables 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, nut-
meg, salt and pepper.
Apples with raisins
4 servings
4 apples
4 teaspoons raisins
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