Recipes

Zucchini-Feta-Auflauf aus der Gusseisen-Kasserolle – Sommerlich & herzhaft

Zucchini-Feta Casserole from the Cast Iron Pot – Summery & Hearty

on Aug 28 2026

Zucchini Feta Bake Golden-brown fried zucchini, creamy egg mixture, salty feta – all pan-fried in a cast iron casserole and finished baking directly in the oven. Ingredients 3–4 zucchini (approx. 600 g), sliced 200 g feta, 4 eggs, 200 ml cream, 50 g Parmesan 2 cloves garlic, 1 red onion, basil, mint, oregano 2 tbsp olive oil, salt, pepper, nutmeg Instructions Preheat oven to 200°C (390°F). Fry zucchini in batches in the casserole until golden brown. Remove. Sauté onion and garlic. Return zucchini to the casserole. Whisk eggs with cream, season, stir in herbs. Pour over zucchini. Top with feta and Parmesan. Bake for 25–30 minutes until golden brown and set. Nutritional Values (per serving) Calories Protein Fat Carbohydrates 330 kcal 16 g 24 g 10 g

Wiener Schnitzel in der Edelstahlpfanne – Knusprig, zart & klassisch

Wiener Schnitzel in a Stainless Steel Pan – Crispy, Tender & Classic

on Aug 25 2026

Wiener Schnitzel Pounded paper-thin, triple-breaded, pan-fried in clarified butter. BIOL's stainless steel pan provides the perfect even heat for the puffed breading. Ingredients 2 veal cutlets (180–200 g each) 2 eggs, 100 g breadcrumbs, 50 g flour Clarified butter (at least 1 cm high), salt, white pepper Lemon, fresh parsley Preparation Pound cutlets to 3–4 mm thickness. Season with salt and pepper. Coat in flour, then egg, then breadcrumbs – gently press on the breading, do not flatten! Heat clarified butter to 170°C. Place cutlets in pan, swirl the pan. Fry for 2–3 minutes per side until golden brown. Drain on paper towels. Serve immediately with lemon. Nutritional Values (per serving) Calories Protein Fat Carbohydrates 540 kcal 38 g 28 g 30 g

Chili con Carne im Dutch Oven – Outdoor-Kochen am Lagerfeuer

Chili con Carne in a Dutch Oven – Outdoor Cooking over a Campfire

on Aug 21 2026

Chili con Carne in a Dutch Oven Fire, cast iron, adventure. A smoky chili emerges from the BIOL Dutch Oven over a campfire, a flavor no kitchen stove can reproduce. Ingredients 600 g ground beef 2 cans kidney beans (400 g each) 1 can chopped tomatoes (400 g) 2 onions, 4 cloves garlic, 2 red bell peppers, 2–3 jalapeños 200 ml beef broth, 2 tbsp tomato paste 2 tsp cumin, 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp oregano For serving: Sour cream, cheddar, cilantro, tortilla chips Preparation Prepare fire, heat Dutch Oven. Brown ground beef in batches, remove. Sauté onions, garlic, bell peppers. Toast tomato paste and spices. Return ground beef, add tomatoes, broth, and beans. Place lid on. Simmer for 60–90 minutes. Season to taste. Nutritional Values (per serving) Calories Protein Fat Carbohydrates 440 kcal 30 g 18 g 38 g

Zwetschgen-Clafoutis aus der Aluminiumpfanne – Einfach & raffiniert

Plum Clafoutis from an Aluminum Pan – Simple & Refined

on Aug 18 2026

Plum Clafoutis Clafoutis proves that the best desserts don't require any baking skills. Juicy plums in a fluffy egg custard, straight from the aluminum pan. An addictive autumn classic. Ingredients 500 g ripe plums (pitted, halved) 3 eggs (M), 80 g sugar, 1 packet vanilla sugar 200 ml whole milk, 100 ml cream, 60 g flour, 1 pinch salt 1 tbsp butter (for the pan), icing sugar for dusting Preparation Preheat oven to 180°C. Beat eggs with sugar until frothy, stir in flour, then stir in milk and cream. Let rest for 10 minutes. Butter and sugar an aluminum pan. Arrange plums in the pan, pour batter over them. Bake for 30–35 minutes until golden brown and set. Dust with icing sugar. Nutritional Values (per serving) Calories Protein Fat Carbohydrates 290 kcal 8 g 12 g 38 g

Rindersteak mit Café de Paris Butter – Zart, saftig & aromatisch

Beef steak with Café de Paris butter – Tender, juicy & aromatic

on Aug 14 2026

Beef Steak with Café de Paris Butter The perfect steak doesn't need a fancy sauce – it needs the right pan and a dollop of Café de Paris butter. BIOL's cast iron grill pan retains heat so intensely that it creates those typical grill marks that truly complete a steak. Quick, impressive, a timeless classic. Ingredients 2 ribeye or rump steaks (approx. 250 g each, at least 2.5 cm thick) 2 tbsp vegetable oil with a high smoke point Coarse sea salt, freshly ground black pepper 2 sprigs rosemary, 2 cloves garlic (smashed) Preparation Heat grill pan: Heat the cast iron grill pan without oil on induction level 9 for at least 4–5 minutes empty. Sear: Add oil, place steaks – do not move! 2–3 min. until grill marks form. Rotate 90°, another 1–2 min. Flip, repeat the same procedure. Internal temperature: Rare: 48–52°C | Medium Rare: 54–57°C | Medium: 60–63°C Rest: Let rest on a rack for 5 minutes. Serve with a slice of Café de Paris butter. Café de Paris Butter 100 g soft butter, 1 tsp Dijon mustard, 1 tsp capers, 2 anchovy fillets (optional), 1 tsp curry powder, 1 shallot, 1 clove garlic, fresh thyme & rosemary, lemon zest – cream until smooth, form into a roll, chill. Nutritional Values (per serving) Calories Protein Fat Carbohydrates 520 kcal 44 g 36 g 2 g

Pulled Pork im Dutch Oven + Gegrillter Mais auf dem Deckel

Pulled Pork in a Dutch Oven + Grilled Corn on the Lid

on Aug 11 2026

⏱️ Prep Time: 6 hours | 👥 Servings: 6–8 | 🔥 Difficulty: Medium 🥘 INGREDIENTS: 1.5–2 kg pork shoulder (with skin) Dry Rub: 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1 tsp black pepper, 2 tsp salt 2 tbsp vegetable oil, 200 ml apple juice, 100 ml apple cider vinegar, 2 tbsp Worcestershire sauce Corn on the Lid: 3–4 corn on the cob (halved), 2 tbsp soft butter, salt, chili flakes, lime juice 🔥 PREPARATION: Step 1: RUB & PREPARATION (Evening Before) Mix all dry rub ingredients Generously rub the pork shoulder all over Let rest in the refrigerator overnight (at least 2 hours) Step 2: SEAR THE MEAT (15 Minutes) Heat Dutch Oven over high fire, add oil Sear pork shoulder on all sides for 3–4 minutes Pour in apple juice, vinegar, and Worcestershire sauce Step 3: BRAISE OVER FIRE (4–5 Hours) Place lid on, reduce fire to medium heat Braise for 4–5 hours – check fire every 45–60 minutes Meat is ready when it can be easily pulled apart with two forks Core temperature: 90–95°C Step 4: CORN ON THE LID (10 Minutes) Remove meat from Dutch Oven and let rest Flip the lid over, place it over the hot embers – it becomes a grill plate! Brush corn on the cob with butter, grill on the hot lid for 4–5 minutes Turn, grill for another 4–5 minutes until corn is golden brown Drizzle with salt, chili, and lime juice Step 5: PULL PORK & SERVE Pull the meat apart with two forks Pour some of the braising liquid over it for juiciness Serve with grilled corn ✅ TIPS FOR PERFECT RESULTS: Overnight rub is crucial – the spices thoroughly penetrate the meat Patience: Pulled pork takes time – do not rush it with high heat Save the braising liquid – it's liquid gold for the finished meat The BIOL Dutch Oven lid as a grill plate for the corn: that's the highlight! Pulled pork can be prepared excellently in advance and kept warm 🍷 SERVING SUGGESTION: In brioche buns with coleslaw for an American style, or plain with grilled corn and bread. Serve with chilled beer or a fruity rosé. A feast for the whole crew on the weekend! 📊 NUTRITIONAL INFORMATION (per serving of Pulled Pork, without corn and bun): Calories Protein Fat Carbohydrates approx. 480 kcal 42 g 32 g 4 g

Gefüllte Paprika in Tomatensauce – Ein Klassiker neu entdeckt

Stuffed Bell Peppers in Tomato Sauce – A Classic Reimagined

on Aug 07 2026

⏱️ Prep time: 65 minutes | 👥 Servings: 4 | 🔥 Difficulty: Easy 🥘 INGREDIENTS: 4 large bell peppers (red, yellow, or orange) 400 g mixed ground meat (beef & pork) 150 g long-grain rice (uncooked), 1 onion (finely diced), 2 cloves garlic, 1 egg 1 tsp paprika powder, 1 tsp marjoram, salt and pepper Tomato Sauce: 400 g chopped tomatoes, 200 ml beef broth, 1 tbsp tomato paste, 1 tsp sugar, salt, pepper, oregano 🔥 PREPARATION: Step 1: PREPARE FILLING (10 minutes) Mix ground meat with rice, onion, garlic, egg, and all spices Knead well until a uniform mixture is formed Step 2: PREPARE BELL PEPPERS (5 minutes) Cut off the tops of the bell peppers (keep them!), remove seeds Fill bell peppers with the filling – do not press too firmly Place the tops back on Step 3: BRAISE (50 minutes) Stir the tomato sauce in the cast iron casserole and bring briefly to a boil Place the filled bell peppers upright in the sauce Place the cast iron lid on, braise at level 3 (induction) for 45–50 minutes Step 4: SERVE Carefully remove the bell peppers, season the sauce to taste Pour sauce over the bell peppers, sprinkle with fresh parsley ✅ TIPS FOR PERFECT RESULTS: Add raw rice to the filling – it cooks perfectly inside the bell pepper Place bell peppers upright so the filling doesn't spill out The BIOL cast iron lid perfectly retains steam – the bell peppers cook evenly Tastes even better the next day – the flavors infuse 🍷 SERVING SUGGESTION: With sour cream or crème fraîche and fresh bread. As a drink: a light Austrian red wine or a cold beer. A classic comfort food that the whole family loves. 📊 NUTRITIONAL INFORMATION (per serving): Calories Protein Fat Carbohydrates approx. 450 kcal 30 g 20 g 38 g

Forelle in Mandelbutter – Knusprig & nussig

Trout in Almond Butter – Crispy & nutty

on Aug 04 2026

⏱️ Prep time: 20 minutes | 👥 Servings: 2 | 🔥 Difficulty: Easy 🥘 INGREDIENTS: 2 whole trout (approx. 300–350 g each), gutted and cleaned 80 g butter, 60 g flaked almonds 2 tbsp flour for coating, 2 tbsp olive oil Juice of 1 lemon, salt and white pepper, fresh parsley 🔥 PREPARATION: Step 1: PREPARATION (5 minutes) Thoroughly pat trout dry inside and out Season inside and out with salt and white pepper Lightly coat outside with flour, tap off excess flour Step 2: FRYING THE TROUT (10 minutes) Heat olive oil and 20g butter in the stainless steel pan over high heat (level 6–7) Place trout in pan – do not move for 4–5 minutes until skin is golden brown Carefully flip, fry for another 4–5 minutes Remove trout and keep warm Step 3: ALMOND BUTTER (3 minutes) Add remaining butter (60g) to the pan, reduce heat to level 5 Add flaked almonds – roast until golden brown, stirring continuously (2–3 min.) Caution: Almonds burn quickly! Once golden brown = immediately add lemon juice Allow to foam, season with salt, immediately pour over the trout Step 4: SERVING Arrange trout on plates, generously pour almond butter over them Garnish with parsley and serve immediately ✅ TIPS FOR PERFECT RESULTS: REALLY pat trout dry – residual moisture = no crispy skin Flouring creates a delicate crust and prevents sticking Never leave almonds unattended – from golden to burnt takes 30 seconds The BIOL stainless steel pan allows high temperatures – perfect golden brown skin Serve almond butter immediately – it loses its luster if left to stand 🌡️ TROUT DONENESS: Perfect: Flesh easily separates from the bone, still slightly translucent in the center Core temperature: 60–63°C – juicy and tender Too long = dry and fibrous 🍷 SERVING SUGGESTION: With boiled potatoes or mashed potatoes and a green salad. Pair with a dry Riesling or Müller-Thurgau. The almond butter completes the dish – no further effort needed. 📊 NUTRITIONAL INFORMATION (per serving): Calories Protein Fat Carbohydrates approx. 520 kcal 40 g 36 g 8 g

Schweinemedaillons mit Pilzrahmsauce – Zart & herzhaft

Pork Medallions with Creamy Mushroom Sauce – Tender & savory

on Jul 31 2026

⏱️ Prep time: 30 minutes | 👥 Servings: 2 | 🔥 Difficulty: Medium 🥘 INGREDIENTS: 4 pork medallions (approx. 120–140 g each), from the pork tenderloin 250 g mixed mushrooms (button, chanterelle, or porcini) 1 shallot (finely diced), 2 cloves garlic (minced) 150 ml cream, 100 ml beef broth, 50 ml dry white wine 1 tbsp butter + 1 tbsp olive oil 1 tsp fresh thyme, salt and black pepper, fresh parsley 🔥 PREPARATION: Step 1: PREPARE MEDALLIONS (5 minutes) Pat medallions dry, season with salt and pepper Tie kitchen twine around each medallion (helps maintain round shape) Clean mushrooms and halve or quarter them depending on size Step 2: SEAR (6 minutes) Heat olive oil in a stainless steel pan over high heat (level 7–8) Place medallions in pan – do not move for 2.5–3 minutes Flip, cook for another 2.5 minutes Remove and let rest under aluminum foil for 5 minutes Step 3: MUSHROOM SAUCE (12 minutes) Reduce heat to level 5, melt butter Add mushrooms to pan drippings – sauté for 3–4 minutes until golden brown (do not stir!) Add shallot and garlic, sauté for 2 minutes Deglaze with white wine, reduce for 1 minute Pour in broth, reduce for 2 minutes Stir in cream, simmer for 4–5 minutes until sauce is creamy Stir in thyme, season with salt and pepper Step 4: SERVE Remove twine, place medallions in mushroom sauce, gently warm for 1–2 minutes Sprinkle with parsley and serve ✅ TIPS FOR PERFECT RESULTS: Never stir mushrooms while browning – patience yields golden brown roasted flavors instead of steaming Medallions absolutely must rest – the meat juices redistribute, preventing leakage The BIOL stainless steel pan allows high temperatures without damaging the coating Sauce too thin? Simmer for another 2–3 minutes without a lid Chanterelles instead of button mushrooms: more intense flavor, perfect for July 🌡️ PORK MEDALLION DONENESS: Medium-rare (recommended): core temperature 58–62°C – juicy and tender Well-done: 68–70°C – safe and still tender if rested properly Too hot = dry, beyond saving 🍷 SERVING SUGGESTION: With tagliatelle, mashed potatoes, or bread dumplings. Pair with a chilled Pinot Noir or Spätburgunder. For a lighter option: with a green salad and steamed asparagus. 📊 NUTRITIONAL INFORMATION (per serving): Calories Protein Fat Carbohydrates approx. 520 kcal 44 g 34 g 6 g

Kartoffelsuppe vom Feuer + Knoblauchbrot auf dem Deckel – Dutch Oven

Potato soup cooked over an open fire + garlic bread baked on the lid – Dutch Oven

on Jul 28 2026

⏱️ Prep Time: 60 minutes | 👥 Servings: 4 | 🔥 Difficulty: Easy 🥘 INGREDIENTS: Potato Soup (in a Dutch Oven): 800 g starchy potatoes (diced), 2 carrots (sliced), 1 leek, 1 onion, 2 cloves garlic, 1 liter broth, 100 ml cream, 2 tbsp butter, 1 tsp marjoram, salt, pepper, nutmeg Smoked bacon (diced, optional) Garlic Bread (on the lid): 4–6 slices sourdough bread, 50 g softened butter, 2 cloves garlic (pressed), 1 tbsp parsley, coarse sea salt 🔥 PREPARATION: Step 1: BUILD FIRE & HEAT DUTCH OVEN (15 minutes) Build a good fire, place the Dutch Oven directly on the coals or over the flames Melt butter, sauté onions and leek for 3–4 minutes Add bacon (optional), brown with the vegetables Step 2: COOK SOUP (30 minutes) Add garlic, carrots, and potatoes Pour in broth, stir in marjoram Cover with lid and simmer over medium heat for 25–30 minutes Potatoes are ready when they can be easily mashed with a fork Step 3: GARLIC BREAD ON THE LID (8 minutes) Prepare herb butter: Mix butter with garlic and parsley Turn the Dutch Oven lid upside down and place directly on the coals/grate – it becomes a griddle! Spread bread slices with herb butter, toast on the hot lid for 3–4 minutes Flip, toast for another 2–3 minutes until the bread is golden brown and crispy Step 4: FINISH SOUP & SERVE Roughly mash the soup or partially purée – leave some chunks for character Stir in cream, season with salt, pepper, and nutmeg Garnish with fresh parsley Fill bowls with soup, place garlic bread next to it and enjoy immediately ✅ TIPS FOR PERFECT RESULTS: The BIOL Dutch Oven lid as a griddle is the highlight of this recipe! Place the lid upside down over coals – the flat inner surface is ideal for toasting Don't purée the soup completely – some chunkiness adds character If you don't have an immersion blender: simply mash roughly with a fork Bacon gives the soup a wonderful smoky flavor 🍷 SERVING SUGGESTION: Serve directly by the campfire in wooden bowls or deep enamel bowls. The crispy garlic bread from the lid for dipping. An outdoor meal that brings everyone together. 📊 NUTRITIONAL INFORMATION (per serving, without garlic bread): Calories Protein Fat Carbohydrates approx. 320 kcal 8 g 14 g 42 g

Gegrillter Halloumi mit Sommergemüse – Mediterran & vegetarisch

Grilled Halloumi with Summer Vegetables – Mediterranean & Vegetarian

on Jul 24 2026

⏱️ Prep time: 20 minutes | 👥 Servings: 2 | 🔥 Difficulty: Easy 🥘 INGREDIENTS: 250 g halloumi cheese, sliced 1 cm thick 1 zucchini, sliced lengthwise 1 red bell pepper, cut into wide strips 8 cherry tomatoes (on the vine if possible) 1 red onion, sliced 3 tbsp olive oil, 1 tsp dried oregano, black pepper Fresh mint or basil, juice of ½ lemon Optional: 1 tbsp honey for drizzling 🔥 PREPARATION: Step 1: PREPARATION (5 minutes) Pat halloumi dry – no marinade needed Wash and cut vegetables Rub vegetables with olive oil, oregano, and pepper Step 2: HEAT GRILL PAN (5 minutes) Heat cast iron grill pan WITHOUT oil on high heat (level 8) for 4–5 minutes The pan is hot enough when a drop of water evaporates instantly Step 3: GRILL VEGETABLES (8 minutes) Place zucchini and bell pepper in the pan – do not move for 2–3 minutes Flip and grill for another 2 minutes Grill cherry tomatoes and onion for 2–3 minutes at the end Step 4: GRILL HALLOUMI (4 minutes) Place halloumi slices in the hot pan – do not move for 1.5–2 minutes Flip when nice grill marks are visible Grill for another 1.5 minutes – halloumi should be golden and soft, not melted Step 5: SERVE Arrange vegetables and halloumi on a platter Drizzle with lemon juice, sprinkle with fresh mint Optional: Drizzle honey over the halloumi ✅ TIPS FOR PERFECT RESULTS: Do NOT marinate halloumi – oil on the halloumi will burn in the grill pan The BIOL cast iron grill pan retains heat perfectly – for real grill marks just like from an outdoor grill Serve halloumi immediately – it will become rubbery and tough when cold Don't overcook vegetables – they should still have some bite Honey + mint is the combination for that Mediterranean summer kick 🍷 SERVING SUGGESTION: Serve on a large wooden board – a rustic sharing dish. Serve with fresh flatbread, hummus or tzatziki. As a drink: chilled Greek white wine (Assyrtiko) or fresh lemonade. 📊 NUTRITIONAL INFORMATION (per serving): Calories Protein Fat Carbohydrates approx. 460 kcal 28 g 34 g 12 g

Sauce Hollandaise mit Spargel – Der Klassiker der Sommerküche

Hollandaise Sauce with Asparagus – A Classic Summer Dish

on Jul 21 2026

⏱️ Prep time: 30 minutes | 👥 Servings: 2 | 🔥 Difficulty: Medium 🥘 INGREDIENTS: Hollandaise Sauce: 3 egg yolks (size M), 150 g clarified butter, 1 tbsp white wine vinegar, 1 tbsp white wine, 2 tbsp water, juice of ½ lemon, salt, white pepper, 1 pinch cayenne Side dish: 500 g white asparagus (peeled), 1 tsp salt, 1 tsp sugar, ½ lemon for the asparagus water 4 slices cooked ham (optional) 🔥 PREPARATION: Step 1: COOK ASPARAGUS (18–20 minutes) Bring water to a boil with salt, sugar, and half a lemon Cook asparagus until al dente for 15–18 minutes and keep warm Step 2: MAKE REDUCTION (3 minutes) Add white wine vinegar, white wine, and water to the BIOL stainless steel saucepan Reduce by half over medium heat (level 5) Remove from heat, let cool slightly Step 3: WHISK EGG YOLKS (5–6 minutes) Add egg yolks to the reduction Hold saucepan over a bain-marie (water approx. 70°C, do not boil!) Whisk constantly and vigorously until the mixture becomes creamy and pale Remove from bain-marie when the mixture holds whisk marks Step 4: INCORPORATE BUTTER (5 minutes) Gradually whisk in clarified butter, drop by drop, stirring constantly Start slowly – only add more once the first butter has been incorporated Sauce will become creamy, thick, and glossy Season with lemon juice, salt, white pepper, and cayenne Step 5: SERVE Arrange asparagus on a preheated plate Pour Hollandaise generously over the asparagus Serve immediately ✅ TIPS FOR PERFECT RESULTS: Water temperature in the bain-marie is crucial – never boil, otherwise the egg will curdle Stir in butter slowly – patience is the most important ingredient here Sauce curdled? Immediately remove from heat, stir in 1 tsp cold water, and continue whisking The BIOL stainless steel saucepan allows for even heat distribution – ideal for sauces Never keep sauce above 65°C – otherwise it will separate 🌡️ ASPARAGUS COOKING LEVELS: Al dente: 15 minutes – slightly crisp, recommended Tender: 18–20 minutes – classically soft Very soft: 22–25 minutes – for older asparagus spears 🍷 SERVING SUGGESTION: With cooked ham and new potatoes – the classic German asparagus dish. For drinks: dry Pinot Gris or Silvaner. Hollandaise also goes great with salmon, artichokes, or steamed vegetables. 📊 NUTRITIONAL INFORMATION (per serving, sauce only): Calories Protein Fat Carbohydrates approx. 480 kcal 6 g 50 g 2 g

Tortilla Española – Der spanische Klassiker

Tortilla Española – The Spanish Classic

on Jul 17 2026

⏱️ Prep time: 40 minutes | 👥 Servings: 4 | 🔥 Difficulty: Easy 🥘 INGREDIENTS: 6 eggs (size M) 600 g waxy potatoes, peeled, thinly sliced (3–4 mm) 1 large onion, thinly sliced into half-rings 150 ml olive oil (for confiting the potatoes) 1 tsp salt, black pepper to taste Fresh parsley for garnish (optional) 🔥 PREPARATION: Step 1: CONFIT POTATOES (20 minutes) Heat olive oil in the aluminum pan over medium heat (level 4–5) Add potato slices and onion rings to the oil – they should cook slowly, not fry Confit for 15–18 minutes over low heat (level 3–4) until potatoes are soft Scoop out potatoes and onions, drain – pour oil into a bowl Step 2: EGG MIXTURE (5 minutes) Beat eggs vigorously with salt and pepper Gently mix potatoes and onions into the eggs Let rest for 5 minutes – the eggs will start to bind the potatoes Step 3: FRY FIRST SIDE (5–6 minutes) Return 2–3 tbsp of the reserved oil to the pan, heat over medium heat (level 5) Pour in the egg mixture and spread evenly Fry at level 4 until the edges are set and the bottom is golden brown (5–6 min.) The center can still be slightly wobbly – that's correct! Step 4: FLIP (the decisive moment) Place a large flat plate on top of the pan Flip boldly and quickly – the tortilla is now on the plate Slide the tortilla from the plate back into the pan Fry for another 3–4 minutes until this side is also golden brown Step 5: SERVING Slide the tortilla onto a cutting board Let rest for 5 minutes before cutting Cut into wedges and serve warm or at room temperature ✅ TIPS FOR PERFECT RESULTS: Cut potatoes thinly and evenly – a mandoline is ideal Confit instead of frying: the oil should not bubble, only sizzle quietly The BIOL aluminum pan with non-stick coating makes flipping risk-free Tortilla tastes just as good cold – perfect picnic and meal-prep dish For a creamier consistency: let the egg-potato mix rest for up to 30 minutes 🍷 SERVING SUGGESTION: Serve warm or at room temperature. Accompanied by fresh baguette, a simple green salad with vinaigrette, or as a tapa with aioli. For a drink: cold beer or a light Tempranillo. 📊 NUTRITIONAL INFORMATION (per serving): Calories Protein Fat Carbohydrates approx. 420 kcal 14 g 28 g 32 g

Garnelen mit Knoblauch & Zitronenbutter – Schnell & mediterran

Shrimp with Garlic & Lemon Butter – Quick & Mediterranean

on Jul 14 2026

⏱️ Prep Time: 15 Minutes | 👥 Servings: 2 | 🔥 Difficulty: Easy🥘 INGREDIENTS: 400 g shrimp (peeled, size 16/20, fresh or thawed) 4 cloves garlic, finely chopped 1 tbsp olive oil + 30 g cold butter 100 ml dry white wine Juice of 1 lemon + zest of ½ lemon ½ tsp chili flakes Salt and black pepper Fresh parsley, chopped 1 tbsp capers (optional) 🔥 PREPARATION:Step 1: PREPARATION (5 minutes) Pat shrimp thoroughly dry – essential for good browning Season with salt and pepper Finely chop garlic, squeeze lemon, chop parsley Step 2: SEAR (4 minutes) Heat olive oil in a sautoir over high heat (level 7–8) until it shimmers slightly Place shrimp in a single layer – do not overcrowd! Do not move for 1.5–2 minutes until the underside turns pink-orange Flip, cook for another 1 minute – shrimp are done when completely pink Step 3: BUILD SAUCE (4 minutes) Remove shrimp, set aside Reduce heat to level 5, sauté garlic and chili flakes for 30 seconds Deglaze with white wine, reduce for 1–2 minutes Stir in lemon juice and lemon zest Stir in cold butter cubes until a creamy sauce forms Step 4: COMBINE & SERVE Return shrimp to the sauce, warm briefly Stir in fresh parsley Serve immediately – shrimp quickly become rubbery! ✅ TIPS FOR PERFECT RESULTS: Patting dry is crucial – moisture prevents browning Do not overcrowd – rather cook in two batches than steam in a crowd Shrimp are done when they curl into a C-shape – O-shape = overcooked The high rim of the BIOL stainless steel sautoir prevents splashing when deglazing Always add cold butter at the end – the professional secret for a glossy sauce 🌡️ SHRIMP DONENESS: Perfect: completely pink, C-shape, slightly translucent in the center – approx. 3 min total Well-done: completely opaque, O-shape – approx. 4 min total Too long = rubbery and dry, beyond saving! 🍷 SERVING SUGGESTION:With toasted ciabatta for dipping or served over linguine. Pair with an ice-cold Pinot Grigio or Vermentino. For a lighter option: on a bed of arugula with Parmesan.📊 NUTRITIONAL INFORMATION (per serving): Calories Protein Fat Carbohydrates approx. 320 kcal 32 g 18 g 4 g

Shurpa – Zentralasiatische Lammsuppe vom Feuer

Shurpa – Central Asian Lamb Soup Cooked over a Fire

on Jul 10 2026

⏱️ Prep time: 2.5 hours | 👥 Servings: 6 | 🔥 Difficulty: Easy 🥘 INGREDIENTS: 1 kg lamb with bone (shoulder or ribs) 3 potatoes, peeled, roughly diced 3 carrots, thickly sliced 2 tomatoes, quartered 2 onions, roughly chopped 1 red bell pepper, sliced 1 head of garlic (halved) 2–3 l cold water 2 tbsp vegetable oil 1 tsp cumin (whole), 1 tsp coriander seeds, 1 bay leaf Salt and black pepper Fresh parsley and coriander for garnish Optional: 3–4 dried apricots for a hint of sweetness 🔥 PREPARATION: Step 1: SEAR THE MEAT (15 minutes) Heat oil in a hot Kazan over high heat Sear lamb pieces on all sides until a brown crust forms Add onions and roast for 3–4 minutes Briefly roast cumin and coriander with the mixture Step 2: ADD WATER & SKIM (5 minutes) Pour in cold water until the meat is well covered (approx. 2–2.5 l) Add bay leaf and garlic Bring to a boil and carefully skim off any rising foam Step 3: SIMMER SLOWLY (90 minutes) Reduce heat to medium Simmer the soup for 80–90 minutes The meat should become very tender and fall off the bone Skim off foam and fat periodically Step 4: COOK VEGETABLES (30 minutes) Add carrots – simmer for 10 minutes Add potatoes, tomatoes, and bell pepper Simmer for another 20 minutes until potatoes are cooked through Add dried apricots during the last 10 minutes (optional) Step 5: SEASON & SERVE Season generously with salt and pepper Pour into deep bowls Sprinkle with fresh herbs and serve immediately ✅ TIPS FOR PERFECT RESULTS: The soup thrives on time – patience during simmering is key Regularly skim foam for a clear, clean broth Add vegetables only towards the end – otherwise, they will disintegrate The BIOL Kazan over fire imparts an incomparable smoky flavor to the meat Use lamb with bones – the bones give the broth its special aroma 🍷 SERVING SUGGESTION: Serve in deep bowls – leave the meat directly in the soup. With fresh bread for dipping. A bowl of Shurpa also warms you up on cool summer evenings by the lake. Serve with a fresh onion and herb salad and flatbread. 📊 NUTRITIONAL INFORMATION (per serving): Calories Protein Fat Carbohydrates approx. 380 kcal 34 g 18 g 16 g

Shakshuka – Eier in würziger Tomatensauce

Shakshuka – Eggs in Spicy Tomato Sauce

on Jul 07 2026

⏱️ Prep time: 25 minutes | 👥 Servings: 2 | 🔥 Difficulty: Easy 🥘 INGREDIENTS: 4 eggs (size M) 400 g chopped tomatoes (canned) 1 red bell pepper, finely diced 1 onion, finely diced 3 cloves garlic, chopped 2 tbsp olive oil 1 tsp cumin (ground) 1 tsp sweet paprika ½ tsp cayenne pepper, ½ tsp turmeric Salt and black pepper Fresh parsley or cilantro for garnish 100 g feta cheese (optional, but recommended) 🔥 PREPARATION: Step 1: SAUTÉ VEGETABLES (8 minutes) Heat olive oil in a cast iron skillet over medium heat (level 5) Sauté onions for 3–4 minutes until translucent Add bell pepper, sauté for another 3 minutes Stir in garlic, roast for 1 minute Step 2: BUILD THE SAUCE (7 minutes) Stir in cumin, paprika, cayenne, and turmeric – roast for 30 seconds until fragrant Pour in chopped tomatoes, mix well Season with salt and pepper Simmer for 5–6 minutes until the sauce thickens slightly Step 3: POACH EGGS (8 minutes) With a spoon, make 4 indentations in the tomato sauce Carefully crack one egg into each indentation Reduce heat to level 3, cover with lid Cook for 5–7 minutes until egg whites are set but yolks are still runny Step 4: SERVE Crumble feta over the top Sprinkle with fresh parsley or cilantro Serve directly in the pan – it's tradition! ✅ TIPS FOR PERFECT RESULTS: The BIOL cast iron skillet maintains even heat – no hot rim, no cold center Take eggs directly from the fridge – this keeps the yolk runny longer during cooking For more depth: roast 1 tbsp tomato paste with the spices Adjust spiciness to your liking: add more cayenne or fresh chili Serve Shakshuka directly in the pan – rustic charm guaranteed 🌡️ EGG DONENESS: Creamy yolk: 5 minutes with lid Semi-set yolk: 7 minutes with lid Fully cooked: 9–10 minutes with lid 🍷 SERVING SUGGESTION: Place directly on the table in the pan – a rustic summer breakfast or light dinner. Serve with fresh white bread or pita for dipping. As a drink: fresh mint tea or a cool rosé in the evening. 📊 NUTRITIONAL INFORMATION (per serving): Calories Protein Fat Carbohydrates approx. 380 kcal 22 g 26 g 14 g

Zanderfilet in Weißweinsoße – Zart & elegant

Pike-perch fillet in white wine sauce – Tender & elegant

on Jul 03 2026

Tender pike-perch fillet with a golden crust in a creamy white wine sauce – ready in 25 minutes. Simple recipe for the BIOL stainless steel sauté pan.

Französische Crêpes mit Beeren – Hauchdünn & unwiderstehlich

French Crêpes with Berries – Paper-thin & Irresistible

on Jun 30 2026

Paper-thin French crepes with fresh berries and powdered sugar – the simple basic recipe for the aluminum pan. Try it now!

Usbekischer Plow im Kazan – Das Original vom Feuer

Uzbek Plov in a Kazan – The Original from the Fire

on Jun 26 2026

⏱️ Prep time: 2 hours | 👥 Servings: 6 | 🔥 Difficulty: Medium 🥘 INGREDIENTS: 800 g lamb shoulder (or beef), cut into 4–5 cm cubes 600 g long-grain rice (Devzira or Basmati), soaked for 1 hour 4 medium carrots, cut into thick julienne strips (NOT grated!) 3 onions, cut into half-rings 1 whole garlic head (unpeeled, washed) 100 ml vegetable oil (or lard) 1 tsp cumin (whole), 1 tsp coriander seeds, 1 tsp turmeric Salt and black pepper Approx. 800 ml hot water Optional: dried barberries, pre-cooked chickpeas 🔥 PREPARATION: Step 1: PREPARE FIRE AND OIL (15 minutes) Build a strong fire under the Kazan – high heat is crucial Add oil to the hot Kazan and heat to smoking temperature Wait until white smoke rises – then the oil is ready Step 2: ZIRVAK – MEAT BASE (30 minutes) Add onions to the hot oil – fry until golden brown, stirring constantly (10 min.) Add meat cubes, sear on all sides until a deep brown crust forms (15 min.) Add carrot strips, roast for 5 minutes until soft Stir in cumin, coriander, turmeric – roast for 1 minute Season generously with salt and pepper Step 3: SIMMER ZIRVAK (20 minutes) Pour in hot water until meat and vegetables are covered Place the whole garlic head in the center Simmer for 20 minutes over medium heat Taste and adjust seasoning – the Zirvak should be well-seasoned Step 4: COOK RICE (35–40 minutes) Drain the soaked rice and spread evenly over the Zirvak – DO NOT stir! Carefully pour in hot water until rice is covered by 1–2 cm Cook until water has disappeared from the surface (approx. 15 min.) Poke 5–6 holes into the rice with a wooden spoon handle for steam to escape Cover the Kazan with a lid, reduce fire to minimum – steam for 20 minutes Step 5: SERVING Remove lid, carefully mix rice from bottom to top Transfer to a large platter, place garlic head in the center Garnish with fresh herbs and serve immediately ✅ TIPS FOR PERFECT RESULTS: NEVER grate carrots – thick julienne is traditional and gives the right texture Season the Zirvak generously – the rice absorbs a lot of salt during cooking Soaking the rice beforehand is essential – unsoaked rice will result in mush instead of plov The BIOL Kazan with its round bottom distributes fire heat ideally and evenly Cooking plov over a fire gives a slightly smoky taste – incomparable! 🍷 SERVING SUGGESTION: Traditionally, serve directly from the Kazan onto a large round platter. Accompany with: fresh tomato and onion salad (Achichuk), cool Ayran, or black tea. Plov is a communal dish – for the whole family or friends on the weekend. 📊 NUTRITIONAL INFORMATION (per serving): Calories Protein Fat Carbohydrates approx. 580 kcal 32 g 24 g 62 g

Geschmorte Hähnchenschenkel in Tomatensauce – Zart & herzhaft

Braised Chicken Thighs in Tomato Sauce – Tender & Hearty

on Jun 23 2026

Juicy chicken thighs in aromatic tomato sauce, braised in a cast iron casserole. Simple recipe for a hearty family meal.