Recipes for your BORA 5|5 Live Cooking

Culinary art combined with product experience: our 5|5 recipes were specially designed to be able to demonstrate the BORA principle, easy operation, quality and simple cleaning in just a few minutes and with a few carefully selected ingredients.

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Sweet potato hash browns with feta and a raspberry dressing

Peel, wash and grate the sweet potato. Add an egg, season with salt and pepper and mix well. Heat the Tepan stainless steel grill to 200 degrees and fry the sweet potato in oil until crispy on both sides. Make the dressing using a chopper or hand blender: Purée half the raspberries with 1 tsp agave syrup, 2 tbsp white wine vinegar, 3 tbsp olive oil, 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.

For two people

  • 1 large sweet potato (approx. 300 g)
  • 1 egg
  • 180 g feta
  • 100 g raspberries
  • 1 tsp agave syrup (or honey)
  • Fresh herbs
  • Olive oil, white wine vinegar, salt and pepper

Aubergine towers with goat's cheese, pistachios, mint and dried figs

Preheat the Tepan to 220 degrees then smear with cooking oil using the spatula. Cut the aubergine into approx. ½ cm thick slices and place on the Tepan. Season with plenty of salt. Fry the slices of aubergine on both sides until soft and golden brown. Meanwhile, grate the zest of half a lemon and coarsely chop the mint leaves and figs. Add to a small bowl with the pistachios and goat's cheese and stir well with yogurt, a dash of lemon juice and a generous pinch of salt and pepper.
Construct the towers as follows: start with a slice of aubergine, then add 1 tbsp of creamy cheese and yogurt mixture followed by another slice of aubergine. Repeat until each tower has three layers of aubergine and three layers of creamy mixture. Garnish the mixture on top with additional mint leaves and drizzle with a little olive oil.

For two people

  • 1 aubergine
  • 150 g soft goat's cheese
  • 1 tbsp yogurt
  • 30 g chopped pistachios
  • 4 – 5 dried figs
  • 3 sprigs of mint
  • ½ organic lemon – zest and juice
  • Olive oil, cooking oil (e.g. cooking olive oil), salt and pepper

Mackerel on a bed of cucumber, apple and horseradish sala

Halve the apple and remove the core before cutting it into sticks and putting it in a large bowl. Halve the cucumber, scrape out the seeds using a teaspoon, cut into sticks and add to the apple. Add finely chopped dill, horseradish, salt, pepper, 2 tbsp white wine vinegar and 2 tbsp of olive oil and mix well. Set the Tepan stainless steel grill to 200 degrees, sprinkle the fish fillets with salt and fry for 3 minutes on the skin side and one minute on the other side. Arrange the salad on plates, add the fish and garnish with dill tips.

For two people

  • 2 mackerel fillets (or char fillets, approx. 150 g per fillet)
  • 1 apple (tart, e.g. Granny Smith)
  • 1 cucumber
  • 2 tsp creamed horseradish sauce
  • 3-4 sprigs of dill, and a few more to garnish
  • Olive oil, white wine vinegar, salt and pepper

Beef tagliata with vegetables and pine nuts

Set both cooking zones on the BORA Tepan stainless steel grill to 220 degrees. Dab the steak and season with salt. Drizzle oil on the grill and fry the steak for 4 minutes on each side, then remove from the Tepan and leave to rest for a few minutes. 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. Prepare the dressing using 2 tbsp balsamic vinegar, 4 tbsp olive oil, 1 tsp honey, salt and pepper. When the mushrooms are almost ready, add the red pepper and fry for 3 or 4 minutes before removing from the Tepan and seasoning once more with salt, pepper and a little dressing. Cut the steak into thin slices, arrange on a plate with pine nuts, season with salt and pepper and drizzle with the dressing.

For two people

  • 300 g beef tenderloin
  • 200 g pearl oyster mushrooms
  • 200 g red pepper
  • 2 tbsp pine nuts
  • 1 tsp honey
  • Olive oil, balsamic vinegar, salt and pepper

Halloumi burger with cranberry and maple sauce and lettuce

Use a food processor or hand blender to puree the cranberries and all other ingredients for the sauce except the black cumin. Add the black cumin to the sauce. Preheat the Tepan to 210 degrees then smear with a little cooking oil using the spatula. Use one zone to fry the halloumi on both sides until golden brown, then remove from the Tepan. In the other zone, briefly fry the burger buns cut-side down. Build the burger: start with the burger bun base, add a layer of sauce followed by the lettuce leaves, halloumi, more sauce and finally the bun lid. Serve while still hot.

For two people

  • 2 wholemeal or spelt burger buns
  • 1 piece of halloumi, halved lengthwise
  • Romaine lettuce leaves

For the sauce

  • 70 g dried cranberries
  • 1 generous pinch of chilli
  • 1 tsp black cumin
  • 1 tbsp red wine vinegar, 1 tbsp maple syrup, 3 tbsp water, 2 tbsp oil, salt and pepper

Steak and sweet potato fries with healthy barbecue sauce

Peel the sweet potatoes, cut into large fries (approx. 1 cm thick by 8 – 10 cm long), then wash under cold water. Preheat the Tepan to 210 degrees. Place the wet fries in a bowl, add the cornflour and salt and shake well. Scatter the fries onto the Tepan, leaving a little room for the steaks. Place the steaks on the Tepan and, for medium, turn when 3 clear beads of pink-coloured juice have appeared on the steak’s surface. Wait for another 3 clear beads of juice to appear, then remove from the Tepan and leave to rest. Meanwhile, occasionally turn the fries. To make the sauce, add all the ingredients to a small pan and briefly bring to the boil. Done. The fries are ready when they are golden brown and soft in the middle. Season the steak with salt and pepper and serve with the sauce and fries. Garnish with chopped parsley.

For two people

  • 600 g sweet potatoes
  • 2 sirloin steaks, 200 g each
  • 1 tbsp cornflour
  • 1 tsp salt
  • Cooking oil
  • Fresh parsley
  • Salt and pepper to taste

For the barbecue sauce

  • 120 g passata
  • 2 tbsp soy sauce
  • 4 tbsp maple syrup
  • 1 level tsp Cajun spice mix

Char on a bed of cauliflower couscous and hazelnuts

Preheat a Tepan zone to 180 degrees. Wash the cauliflower, chop into couscous-size pieces in a food processor and place in a bowl. Salt the fish fillets on both sides, drizzle a little cooking oil onto a Tepan zone and place the fish skin-side down on the Tepan. Use the spatulas to carefully hold the fillets down flat for the first few seconds, waiting until they are two-thirds cooked. Meanwhile, chop up the dill (set aside two sprigs for garnishing), finely grate the zest of half a lemon and add to the cauliflower with the hazelnuts. Season with the juice of the whole lemon, olive oil, salt and pepper. Switch off the Tepan, turn the fish and continue to fry for another thirty seconds. Meanwhile, serve the cauliflower couscous on plates and garnish with additional hazelnuts. Add the fully cooked fish to the salad and garnish with the sprigs of dill.

For two people

  • 2 char fillets, 150 – 200 g each, boned
  • ½ cauliflower head (approx. 300 g)
  • 1 handful roasted hazelnuts
  • 4 – 5 sprigs of dill
  • 1 organic lemon (zest and juice)
  • Salt, pepper, olive oil and a little cooking oil (e.g. organic cooking olive oil)

Ras el hanout spiced saddle of lamb with pea and mint houmous and pomegranate

Preheat the Tepan to 200 degrees. Brush the lamb saddle steaks with a little oil and generously season with the spice. Place on the hot Tepan and turn after 4 minutes. Meanwhile, bring a pan of well-salted water to the boil and blanch the peas for about 3 minutes. Strain and rapidly cool under cold running water. Add about two-thirds of the peas into a food processor together with the chickpeas, lemon juice, garlic clove, mint (leaves only!), 4 tbsp of olive oil and a level tsp of salt and pepper. Puree. Stir the remaining peas into the finished houmous. Remove the lamb from the Tepan, cut into slices as desired and season with salt. Divide the houmous onto plates, add the meat and garnish with pomegranate seeds and more mint.

For two people

  • Lamb saddle steaks, 150 – 200 g each
  • 100 g frozen peas
  • 100 g chickpeas from a jar
  • Dash of lemon juice
  • 3 – 4 sprigs of mint
  • 1 garlic clove
  • 1 handful pomegranate seeds
  • Ras el hanout spice
  • Salt, pepper, olive oil

Spelt pancakes with berries and honey

Mix the ingredients for the pancakes – eggs, flour, milk, baking powder, 2 tbsp honey, a pinch of salt – and fry with a little oil in a frying pan over a medium heat or on the Tepan stainless steel grill at 180 degrees until golden brown. Mash around half of the berries with a fork and mix with the quark and 3 tbsp of honey. Serve the pancakes with the quark topping and fresh berries. Drizzle with a little more honey if you wish.

For two people

  • 120 g spelt flour type 630
  • 2 eggs (large)
  • 120 ml milk (or spelt or oat milk)
  • 1 tsp baking powder (heaped)
  • 250 g fresh berries
  • 150 g quark (curd cheese)
  • 5 tbsp honey
  • Oil for frying, salt

BORA Kaiserschmarrn pancakes

Wash the fruits and drip them off. Stir the milk, vanilla, lemon peel, rum and flour smooth and leave it for 30 minutes. Separate 5 eggs. Whisk stiff the egg white with sugar and salt. Stir the sugar gradually into the eggwhite. Fold three eggs and the egg yolks under the dough. Afterwards, gently fold the beaten egg white under the dough. Heat the clarified butter at the tepan (190° C) or in a pan. Bake the dough on one side. If you want you can dredge the top with blueberries or raisins for example. Then turn it and bake it on the other side. Rip the Kaiserschmarrn afterwards in small bites. Add clarified butter or ghee. Dredge sugar and caramelise it. Deglaze it with 20 ml rum and mix the bites fast. Afterwards powder it with icing sugar. If you want you can serve it as well with apple compote or stewed plums.

Serves 4

  • 125 g fruits
  • ½ l oak milk
  • 1 tbsp natural vanilla ground
  • Peel from ½ lemon1 tbsp rum
  • 240 g spelt flour
  • 8 eggs
  • 5 tpsp unrefined sugar
  • 1 dash salt
  • Clarified butter or Ghee
  • Icing sugar
  • 20 ml rum

Grilled figs with honey, roasted nuts and yogurt

Preheat the Tepan grill to 180 degrees and roast all of the nut kernels and the cinnamon stick on it without oil until golden brown. Remove from the grill. Halve the figs and coat the Tepan stainless steel grill with a little oil or clarified butter. Place the figs on the Tepan grill cut-side down, drizzle with 1 teaspoon of honey and caramelise (A). Remove the figs from the Tepan grill. Transfer the yogurt into four bowls. Use two Tepan spatulas to remove the caramelised fig juice from the Tepan, drizzle it over each bowl of yogurt together with 1 teaspoon of honey and stir in slightly. Add the figs, nuts and bee pollen to the yogurt and garnish with dried rose petals as desired.

For 4 people                                

  • 50 g pistachio kernels
  • 50 g walnut kernels
  • 50 g macadamia nuts
  • 50 g hazelnuts
  • 1 cinnamon stick
  • 6 figs
  • Cooking oil with ghee or clarified butter
  • 5 tsp honey
  • 400 g Greek yogurt or a vegan version
  • 2 heaped tsp bee pollen
  • Dried rose petals as desired