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BORA Magazine 01|2019 – English

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BORA Magazine is published in 12 languages. It invites the reader to learn more about the BORA products and discover fascinating stories behind the brand.

Char tartare on a warm

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

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