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

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

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

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

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

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.

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.

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.

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.

Rindergulasch in der Gusseisenpfanne – Zart, würzig & unwiderstehlich

Beef Goulash in a Cast Iron Skillet – Tender, Flavorful & Irresistible

on Jun 09 2026

Juicy beef goulash from the cast-iron sauté pan: deeply aromatic sauce, tender meat, simmered for hours. The recipe for true home-cooked delight.