Recipes

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

⏱️ 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

⏱️ 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

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