Recipes

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 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

⏱️ 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

⏱️ 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

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

⏱️ 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

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