High-end-emfangsystemet med innovativ betjeningsknap og kogeplader, der kan vælges individuelt.
Det modulopbyggede emfangsystem med intuitiv betjening og valgfrie kogeplader.
Det puristiske emfangsystem med størst mulig kogeflade og BORA Assist.
Det multiple emfangsystem med maksimal betjeningskomfort.
Det personaliserbare emfangsystem, der fører dig ind i en madlavningsoplevelse med effektiv udsugning.
Det mest kompakte emfangsystem med maksimal udnyttelse af pladsen til 60 cm brede køkkenskabe.
Emfangsystemet med kogeplade med strålevarme og effektiv udsugning.
BORA X BO.Den professionelle dampovn til hjemmet.
Det perfekte supplement til en fuldent madlavnings- og bageoplevelse i topklasse.
Smart køling af fødevarer med perfekt orden.
Nem køling og frysning – intelligent kombination.
Nem køling og frysning – med ekstra stort kølerum.
Hold hovedet koldt - frys dine madvarer til perfektion.
Smart direkte og indirekte belysning.
Enkeltvis og flere sammen til diskret oplysning af gourmetkøkkenet.
Indbygningsvakuumpakker til forlængelse af madvarernes holdbarhed og ualmindelig frisk smag.

Antipasti

Name: Antipasti
Yield: 4
Cuisine: European, Italian
Ingredients: 2 styk Courgettes; 2 styk Aubergines; 1 Knibe Sea salt; 500 G Button mushrooms; 4 styk Bell pepper; 4 styk Medium-sized red onions; 3 Tå Garlic; 3 Gren Rosemary; 8 Gren Thyme; 90 ml Olive oil; 120 ml Balsamic vinegar; 6 G Sea salt; 1 Knibe Freshly ground pepper; 3 Knivspids Raw cane sugar; 1 Tå Garlic; 1 Gren Rosemary; 3 Gren Thyme; 30 ml Olive oil; 30 ml White balsamic vinegar; 2 G Sea salt; 1 Knibe Freshly ground pepper; 1 Knivspids Raw cane sugar; 20 ml Sunflower oil (or rapeseed oil)

30min

Easy

Vegan

Vegetarian

Pescetarian

Ingredienser

4 Portioner

2 styk Aubergines
120 ml Balsamic vinegar
4 styk Bell pepper
500 G Button mushrooms
2 styk Courgettes
2 Knibe Freshly ground pepper
4 Tå Garlic
4 styk Medium-sized red onions
120 ml Olive oil
4 Knivspids Raw cane sugar
4 Gren Rosemary
8 G Sea salt
1 Knibe Sea salt
20 ml Sunflower oil (or rapeseed oil)
11 Gren Thyme
30 ml White balsamic vinegar

European, Italian

Alcohol, Sugar

Slicer

Forberedelse

Chop the vegetables
Wash the courgettes and aubergines, remove the ends then cut the vegetables into approx. 0.5-cm thick slices using a food slicer. Add a good pinch of salt to the vegetable slices then leave them to stand for about 30 minutes. In the meantime, trim and quarter the mushrooms.
Ingredienser
2 styk Courgettes, 2 styk Aubergines, 1 Knibe Sea salt, 500 G Button mushrooms

Blanch the peppers
Wash the peppers and blanch them briefly in boiling water. Plunge the blanched peppers into cold water, remove the skin and seeds and cut the flesh into pieces. Peel all of the onions and cut them into strips. Peel and finely dice the garlic cloves.
Ingredienser
4 styk Bell pepper, 4 styk Medium-sized red onions

Prepare marinades
Wash the rosemary and thyme and shake them dry. Make both of the marinades using the specified ingredient quantities. For each one, mix together the garlic, rosemary, thyme, olive oil, vinegar, salt, pepper and sugar.
Ingredienser
3 Tå Garlic, 3 Gren Rosemary, 8 Gren Thyme, 90 ml Olive oil, 120 ml Balsamic vinegar, 6 G Sea salt, 1 Knibe Freshly ground pepper, 3 Knivspids Raw cane sugar

Paprika marinade
Use Aceto balsamico bianco instead of Aceto balsamico for the paprika marinade.
Ingredienser
1 Tå Garlic, 1 Gren Rosemary, 3 Gren Thyme, 30 ml Olive oil, 30 ml White balsamic vinegar, 2 G Sea salt, 1 Knibe Freshly ground pepper, 1 Knivspids Raw cane sugar

Marinate vegetables
Dab the courgette and aubergine slices dry, and sear them on both sides in oil in a hot frying pan. Remove the vegetables from the cooktop and put them in a bowl. Put the other vegetables in separate bowls. Pour the respective marinades over the vegetables and leave to marinate at room temperature for 3–4 hours. Plate up the different vegetables (without mixing them together) and serve.
Ingredienser
20 ml Sunflower oil (or rapeseed oil)