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BORA Magazin – Englisch

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Nach dem erfolgreichen Relaunch im Frühjahr 2017, erscheint die Herbst / Winter-Ausgabe des BORA Magazins nun sogar in insgesamt elf Sprachen. Ein Mix aus Produktinformationen und Geschichten hinter der Marke bietet dem Leser einen spannenden Einblick in die Welt von BORA.

EXPERIENCE RECIPES

EXPERIENCE RECIPES SPEEDY MEALS from the World Champion Photos LUKAS JAHN, MARIO STIEHL He is one of the best road cyclists of today, two-times World Champion and a lover of good food. Peter Sagan, star of the RA hansrohe team, brie hopped off the sadde to share his favourite dishes with us. They are quick and easy to make yet also tasty and healthy. This applies to all ten of the recipes that Michelin-star chef Andreas Senn from Salzburg has developed in line with the World Champion’s taste preferences. These have now been compiled into a book. The culinary inspirations belong to the BORA 10|10 recipes series. The concept: 10 minutes of preparation and 10 minutes of cooking. Making these recipes with Peter Sagan means lots of laughter; it is with good reason that the Slovak cyclist is a favourite among fans. As a top athlete, he is very careful about his diet, with fish and vegetables making frequent appearances in his meal plans. The 27-year-old also gives free rein to his legendary temperament in the kitchen. He cooks with lots of spontaneity, imagination and a love of experimentation. He likes to combine traditional dishes with exotic ingredients. For example, by adding Japanese matcha tea powder to pea soup or serving sea bass with his favourite vegetable Jerusalem artichoke, which is packed with valuable minerals and vitamins. We hope you enjoy making, serving and eating our masterly creations! All of the 10|10 edition recipes and videos can be found at: www.mybora. com/en/mybora-world/recipes Peter Sagan, captain of the BORA hansgrohe cycling team, on a training session. 80 BORA MAGAZINE

RECIPES EXPERIENCE Easy yet imaginative cuisine: star cyclist Peter Sagan from the BORA hansgrohe team loves combining basic dishes with exotic ingredients. BORA MAGAZINE 81