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

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

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

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.

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.

Gebratener Lachs mit Zitronenbutter – Knusprig & saftig

Pan-Fried Salmon with Lemon Butter – Crispy & Juicy

on Jun 19 2026

Pan-fried salmon like a pro: crispy skin, juicy interior, creamy lemon butter. Ready in 15 minutes – with the BIOL stainless steel pan.

Cremige Kürbissuppe mit Kokosmilch – Samtweich & würzig

Creamy Pumpkin Soup with Coconut Milk – Velvety Smooth & Spicy

on Jun 16 2026

Velvety pumpkin soup with ginger and coconut milk – ready in just 40 minutes. The perfect autumn recipe from the BIOL aluminum pot.

Gegrillte Hähnchenbrust mit Kräuterbutter – Saftig & aromatisch

Grilled chicken breast with herb butter – Juicy & aromatic

on Jun 12 2026

Perfectly grilled chicken breast from the cast iron grill pan: crispy grill marks, juicy inside, with homemade herb butter. Simple & quick.