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BORA Magazine 01|2019 – English

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BORA Magazine is published in 13 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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LfA Magazin Herbst/Winter 2019
LfA Magazin Frühjahr/Sommer 2019
LfA Magazin Herbst/Winter 2018
LfA Magazin Frühjahr/Sommer 2018
LfA Magazin Herbst/Winter 2017
LfA Magazin Frühjahr/Sommer 2017
LfA Magazin Herbst/Winter 2016
LfA Magazin Frühjahr/Sommer 2016
BORA Magazin 02/2019
BORA Magazin 01|2019 – Deutsch
BORA Magazine 01|2019 – English
BORA Magazine 01|2019 – Danish
BORA Magazine 01|2019 – Dutch
BORA Magazine 01|2019 – Swedish
BORA Magazine 01|2019 – Russian
BORA Magazine 01|2019 – Polish
BORA Magazine 01|2019 – Norwegian
BORA Magazine 01|2019 – Italian
BORA Magazine 01|2019 – French
BORA Magazine 01|2019 – Finnish
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BORA Magazin 02|2018 – Deutsch
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BORA Magazine 02|2018 – English
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BORA Magazin 01|2018 – Deutsch
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BORA Magazin 01|2018 – English
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BORA Magazin – Deutsch
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SeeMagazin 2018
SeeMagazin 2017
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SeeMagazin 2015
SeeMagazin 2014
SeeMagazin 2013
SeeMagazin 2012
SeeMagazin 2011
Ludwig Beck BEAUTY Frühjahr/Sommer 2019
Ludwig Beck BEAUTY Herbst/Winter 2018
Ludwig Beck BEAUTY Frühjahr / Sommer 2018
Ludwig Beck BEAUTY Herbst / Winter 2017
Ludwig Beck BEAUTY Frühjahr / Sommer 2017
LUDWIG Beauty Herbst / Winter 2016
LUDWIG Beauty Frühjahr / Sommer 2016
LUDWIG Beauty Herbst / Winter 2015
LUDWIG Beauty Frühjahr / Sommer 2015
LUDWIG Frühjahr / Sommer 2016
LUDWIG Herbst / Winter 2015
LUDWIG Frühjahr / Sommer 2015
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MPuls 02/19
M-Puls 1/2019 Stadtausgabe
KPM Magazin 2019
KPM Magazin 2018
KPM Magazin 2017
Focus Style – Oktober 2018
FOCUS STYLE – Mai 2018
FOCUS STYLE – Oktober 2017
FOCUS STYLE – April 2017
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