Recipes

⏱️ 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: 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

⏱️ 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