EXPERIENCE RECIPES Pea & matcha tea soup with grilled prawns INGREDIENTS 2 shallots, ½ garlic clove, 2 tbsp olive oil, 700 g frozen peas, 700 ml vegetable stock, 100 ml soya cream, 2 tbsp matcha tea powder, salt, white pepper, lemon juice to taste, 4 wild prawns (deveined), mint to garnish METHOD Finely chop the shallots and garlic and glaze in olive oil. Add the peas and pour over the vegetable stock. Simmer for 10 minutes, add the soya cream and matcha tea powder and mix thoroughly. Pass through a fine sieve and season with salt, pepper and lemon juice. Wash the prawns, lightly season and fry quickly on the Tepan. Serve the soup in a deep plate, place the fried prawns on top and garnish with fresh mint. Steamed sea bass with Jerusalem artichokes, sunower seed and goji berries INGREDIENTS 1 lime, fillets of sea bass, approx. 10 g each, salt, white pepper, nutmeg, 500 g erusalem artichoke, tbsp roasted sunflower seeds, 4 tbsp dried goji berries, 3 sprigs of chopped parsley, freshly grated lime zest, sunflower oil, herbs METHOD Bring a pan of water to the boil, slice the lime and add to the water. eason the fillets and steam over the boiling water in a covered bamboo basket for around minutes. Peel the Jerusalem artichoke and cut into small pieces. Cook in salted water until soft and drain. Mash and combine with the sunflower seeds, goji berries and parsley. Serve the fillets on the pure and garnish with herbs, freshly grated lime zest and a little sunflower oil. 82 BORA MAGAZINE
RECIPES EXPERIENCE Goat-curd Schmarrn with cranberries and ginger & Jerusalem artichoke syrup INGREDIENTS 4 eggs, 120 g birch sugar, 140 g goat-curd, 0 g spelt flour, tbsp dried cranberries, 200 g goat-curd, 1 vanilla pod, 200 g fresh berries (blueberries, raspberries, gooseberries), Jerusalem artichoke and ginger syrup from Sunroot to serve METHOD Beat two eggs and two egg yolks with 0 g birch sugar until creamy, then stir in the curd and flour. Beat the two egg whites with the remaining sugar and stir in the cranberries. Cook on the Tepan on a medium heat on both sides until golden brown. Stir together the curd and the vanilla essence until smooth. Spread over the Schmarrn and tear the Schmarrn into pieces. Serve with the Jerusalem artichoke and ginger syrup and fresh berries. “I’m not exactly the most patient cook. That’s why I love dishes that you can make quickly. It also leaves you more time to enjoy eating them.” PETER SAGAN BORA – hansgrohe UCI World Champion INFO 10|10 Peter Sagan cookbook Available from your BORA distribution partner. While stocks last. BORA MAGAZINE 83
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