vor 3 Jahren

BORA Magazine 02|2019 – English

  • Text
  • Bora
  • Cooktop
  • Extractor
  • Induction
  • Zones
  • Cooktops
  • Stainless
  • Recirculation
  • Grill
  • Tepan
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.

Sweet potato hash browns

Sweet potato hash browns with feta and a raspberry dressing For two people 1 large sweet potato (approx. 300 g), 1 egg, 180 g feta, 100 g raspberries, 1 tsp. agave syrup (or honey), olive oil, 2 tbsp. white wine vinegar, fresh herbs, salt and pepper. Method Peel, wash and grate the sweet potato. Add the egg, season with salt and pepper and mix well. Heat the Tepan stainless steel grill to 200 degrees and shape the sweet potato into patties before frying in oil until crispy on both sides. Make the dressing using a chopper or hand blender: purée half of the raspberries with the agave syrup, white wine vinegar, 3 tbsp. olive oil and salt and pepper to taste. Slice the feta, lay on top of the hash browns and drizzle with dressing. Garnish with fresh herbs and raspberries. 74 BORA MAGAZINE

RECIPES EXPERIENCE Beef tagliata with vegetables and pine nuts For two people 300 g beef tenderloin, 200 g oyster mushrooms, 200 g red pepper, 2 tbsp. pine nuts, 2 tbsp. balsamic vinegar. olive oil, 1 tsp. honey, salt and pepper. Method Set both cooking zones on the BORA Tepan stainless steel grill to 220 degrees. Dab the steak and season with salt. Drizzle the Tepan with oil and fry the steaks for 4 minutes on each side before removing them from the grill and leaving them to rest briefly. Shorten the stems on the mushrooms, then put them on the other cooking zone on the Tepan stainless steel grill and season with salt. Chop the pepper into bite-sized pieces. Briefly fry the pine nuts in a dry frying pan. Make the dressing with the balsamic vinegar, 4 tbsp. olive oil, honey, salt and pepper. When the mushrooms are almost ready, add the red pepper and fry together for 3 to 4 minutes before removing them from the grill and seasoning again with salt, pepper and a little dressing. Cut the steak into thin slices, arrange on a plate with the pine nuts, season with salt and pepper and drizzle with the dressing. 5|5 Edition Pure Cooking. Available from your BORA distributor. While stocks last. All recipes in this edition can be found at:


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