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Graboplast Hírek X-PUR surface treatment for the fearless games
X-PUR surface treatment for the fearless games


x pur hirThis year, we presented our new development, the X-PUR surface treatment. Using the X-PUR, our sports floorings made with new compositions surprised the sports world, as we could achieve a unique value by means of the shock absorption achieved with our EXTREME, MEGA, SUPREME and ELITE floors.

Our development was preceded by a long-lasting effort, in which our aim was to create a sports flooring preventing the injuries of sportsmen in a unique way.

Our floorings are recommended mainly for surfaces on which competitive sports are pursued, as they have an excellent resistance to intensive stresses. While our sports floorings offer extremely aesthetic appearance for all sports events at any level, they are also easy to clean, which is not a negligible benefit for the operators of the institutions.

As an extra novelty, we intend to highlight that our EXTREME, MEGA, SUPREME and ELITE products are all available with 13 UNI colours and 4 wooden patterns. It is undoubtedly a perfect choice for all indoor sports.

Sports flooring with X-PUR surface treatment:
https://www.graboplast.com/en/223-Mega.html
https://www.graboplast.com/en/44-Extreme.html
https://www.graboplast.com/en/43-Supreme.html
https://www.graboplast.com/en/41-Elite.html

Heterogeneous flooring with X-PUR surface treatment:
https://www.graboplast.com/en/204-Acoustic-43.html

This development reminds us of another Christmas recipe. It is not an exaggeration that there is much work behind the new surface development, and therefore a more difficult recipe has been chosen for it. It is recommended to the more experienced!

ragu receptIngredients
for 4 people

8 slices of pork chops
salt and pepper
oil
70 g of smoked bacon, diced into small cubes
2 pieces of carrots, cut into chunks
4 stalks of celery, cut into chunks
6-8 pieces of small onions
4 cloves of garlic
3 pieces of bay leaves
6-8 sprigs of fresh thyme
2 tbsp of tomato puree
400 ml of red wine
300 ml of stock
200-250 g of small champion mushrooms
30 g of butter

For the mashed potatoes
1 kg of potatoes
salt
100 g of butter
a quarter of ground nutmeg

For serving
4 handful of green leaves

Preheat the oven to 170°C.

Use an oven-proof skillet and heat some oil in. Season the pork chops with salt and pepper and fry them on both sides on high temperature to make a crust, then take them out. In the same pan start to fry the cubed bacon, then add the carrots, celery, whole onions and the smashed garlic (leave in large pieces). Sprinkle with herbs and season with salt and pepper. Add the tomato puree and cook for a bit to reduce the liquid. Then pour the wine and let it reduce again.

Place the meat slices back into the pan, pour the stock in, cover with a lid and put into the oven for 2 hours. Before the time is up, toast the mushroom in a dry pan and add them to the sauce for the last 10 minutes. When it’s ready stir the butter in as well.

For the mash, cook the potatoes in a salty water or soften them in a microwave, then mash them. Add the butter, season it well and give it a last stir. Serve the meat and a sauce with a creamy mash and some mixed green leaves.

Source: https://streetkitchen.hu/

 
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