You’ll already know that we are huge fans of the BORA revolutionary cooktop extractors. As one of a handful of stockists in East Anglia, we are always keen to embrace anything new from BORA. This time BORA have teamed up with leading international food writer, Melissa Hemsley to produce a cook book of modern, trend setting and fresh recipes. A concept called BORA 10|10.
Delicious, healthy dishes which are quick and easy to prepare that is what the BORA 10|10 concept is about. All the ten recipes in the first edition book are not only delicious and healthy, but also take just 10 minutes to prepare and 10 minutes to cook. So the dishes are ready to be enjoyed quickly and simply.
The recipes were created by Melissa Hemsley, a leading international food writer and cookbook author who specialises in healthy, simple cooking and runs the Hemsley + Hemsley Café in Selfridges, London, with her sister Jasmine. Melissa reinterprets traditional dishes by combining classic ingredients in innovative ways and presenting them in an exciting context. The result is food that is both light, fresh, modern and hearty. Melissa hopes her 10|10 recipes will help a revival in healthy, home-made food.
Why don’t you come and see BORA technology in action for yourself and get a free copy of the book* and a cup of Sudbury’s best coffee at the same time!
We have a working display of the BORA Basic in our showroom. Later this year you’ll also be able to view the BORA Classic 2.0 which is going to be installed as part of our kitchen showroom revamp.
The KSL team’s favourite recipe from the BORA 10|10 book
Sprouting brocolli, halloumi and cannelini bean stir fry
- 1 tbsp coconut oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chilli flakes, to taste
- 2 x 400 g tin cannellini beans (drained and rinsed total 480 g)
- 125 g halloumi, chopped into 2 cm cube
- 350 g sprouting broccoli or tender stem broccoli
- 2 tsp maple syrup
- 1 large handful of pistachios, roughly chopped
- 30 g / 1 large handful of pomegranate seeds
- 30 g / 1 large handful of parsley leaves, roughly chopped
- 30 g / 1 large handful of mint leaves, roughly chopped
- ½ lemon, cut into wedges
Over a medium heat, dry toast the pistachios in a wide pan for 1 minute. Set aside. Heat the oil in the same pan over a medium heat, add the spices and chilli flakes and stir for a minute until fragrant. Add the cannelini beans and toss in the spicy oil. Cook for 2 minutes, tossing occasionally and add the maple syrup for a final minute.Meanwhile in frying pan or on the Tepan Yaki, melt a little oil and add the sprouting broccoli and halloumi chunks and cook for 90 seconds on each side until the just tender tender. Divide between plates and top with the pistachios, pomegranate seeds and the rest of the herbs, and serve with a wedge of lemon.
For more information give us a call on 01787 339023.
*Copies of the book are limited.