Char tartare on a warm asparagus salad Ingredients 2 char fillets, boned and skinless, 4 green and 4 white asparagus stalks, 4 cherry tomatoes (cut into quarters), 2 lemons, 2 tbsp olive oil, 2 sprigs of parsley, salt, pepper, dill Preparation Peel the asparagus, cut into large pieces and sauté in a little olive oil. Cut the char into 1 cm cubes and season to taste with the juice of 1 lemon, the grated zest of half a lemon, salt, pepper, olive oil and dill. Add the remaining lemon juice to the asparagus pan along with the tomatoes and parsley and toss them all together. Arrange the tartare and warm asparagus on a plate. Left: Peter Sagan’s list of achievements is long. Six national titles make the three-times world champion the uncrowned king of cycling in his homeland, Slovakia.
EXPERIENCE RECIPES Cottage cheese dumplings (Topfenknödel) with caramelised plums Ingredients 250 g cottage cheese (low-fat), 3 tbsp spelt flour, 3 tbsp soft wheat semolina, 1 egg, zest of half a lemon, 1 pinch salt, 8 plums, 1 tbsp coconut sugar, ½ tsp cinnamon, 3 tbsp butter, 3 tbsp spelt breadcrumbs, icing sugar INFO 10|10 cookbook – the champion’s edition. Available from your BORA trading partner. While stocks last. Method Mix the cottage cheese, flour, semolina, lemon zest and salt in a bowl and leave to prove for 5-10 minutes. Halve the plums and discard the stones before caramelising them in a pan with the coconut sugar. Add a little water if necessary. Add cinnamon to taste and simmer until the mixture has a syrup-like consistency. With wet hands, make small balls out of the dough and steep in hot (not boiling) water until they rise to the top. Melt the butter in a frying pan and bring to the boil with a little coconut sugar. Add the breadcrumbs and fry lightly. Add the dumplings to the pan and coat with the breadcrumbs. Put the plums on a plate, arrange the dumplings on top and sprinkle with icing sugar. BORA MAGAZINE 127
Magazine 01 | 2019 Professional 2.0
EDITORIAL ‘There has to be a nice
CONTENTS BORA TEST BENCH 128 Since
BORA PRINCIPLE PRODUCT Innovation n
BORA Professional 2.0 The Best of t
With their oversized depth of 54 cm
BORA PROFESSIONAL 2.0 PRODUCT Far l
BORA PROFESSIONAL 2.0 PRODUCT PKFI1
BORA Classic 2.0 Maximum flexibilit
The new HiLight roaster cooktop wit
BORA CLASSIC 2.0 PRODUCT Left: With
BORA CLASSIC 2.0 PRODUCT CKA2 BORA
BORA Classic Innovation down to the
BORA CLASSIC PRODUCT Touch controls
BORA CLASSIC PRODUCT BORA MAGAZINE
BORA CLASSIC PRODUCT CKASE BORA coo
BORA Basic The revolution: cooktop
Below: Everything under control wit
BORA BASIC PRODUCT Right: BORA Basi
BORA BASIC PRODUCT BEDAB BORA Basic
Ø 24 cm Maximum room for creativit
BORA Pure A class of its own
Left: Available in five additional
PRODUCT BORA PURE 48 BORA MAGAZINE
Right: The BORA Pure cooktop and ex
BORA Pure Highlights Minimalist des
BORA advantages Based on innovative
BORA System A complete system with
BORA system & accessories The BORA
PRODUCT BORA SYSTEM Exhaust air or
PRODUCT BORA SYSTEM BORA built-in v
PRODUCT WARRANTY BORA Warranty 2+1
BORA AWARDS EXPERIENCE BORA scoops
ROCK!”
Below: Both on the same wavelength:
INTERVIEW EXPERIENCE ‘My bottom l
Laden...
Laden...
Laden...
BORA Vertriebs GmbH & Co KG
Innstraße 1
A-6342 Niederndorf
Tel: +43 5373/622 50-0
Fax: +43 5373/622 50-90
mail@bora.com
Geschäftsführer: Willi Bruckbauer
Steuernummer: 166/4115
Ust-IdNr: ATU67323933
Firmenbuch-Nr: FN 381333i
Inhaltlich verantwortlich: Willi Bruckbauer