Recipes

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

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

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: 30 minutes | 👥 Servings: 2 | 🔥 Difficulty: Medium 🥘 INGREDIENTS: Hollandaise Sauce: 3 egg yolks (size M), 150 g clarified butter, 1 tbsp white wine vinegar, 1 tbsp white wine, 2 tbsp water, juice of ½ lemon, salt, white pepper, 1 pinch cayenne Side dish: 500 g white asparagus (peeled), 1 tsp salt, 1 tsp sugar, ½ lemon for the asparagus water 4 slices cooked ham (optional) 🔥 PREPARATION: Step 1: COOK ASPARAGUS (18–20 minutes) Bring water to a boil with salt, sugar, and half a lemon Cook asparagus until al dente for 15–18 minutes and keep warm Step 2: MAKE REDUCTION (3 minutes) Add white wine vinegar, white wine, and water to the BIOL stainless steel saucepan Reduce by half over medium heat (level 5) Remove from heat, let cool slightly Step 3: WHISK EGG YOLKS (5–6 minutes) Add egg yolks to the reduction Hold saucepan over a bain-marie (water approx. 70°C, do not boil!) Whisk constantly and vigorously until the mixture becomes creamy and pale Remove from bain-marie when the mixture holds whisk marks Step 4: INCORPORATE BUTTER (5 minutes) Gradually whisk in clarified butter, drop by drop, stirring constantly Start slowly – only add more once the first butter has been incorporated Sauce will become creamy, thick, and glossy Season with lemon juice, salt, white pepper, and cayenne Step 5: SERVE Arrange asparagus on a preheated plate Pour Hollandaise generously over the asparagus Serve immediately ✅ TIPS FOR PERFECT RESULTS: Water temperature in the bain-marie is crucial – never boil, otherwise the egg will curdle Stir in butter slowly – patience is the most important ingredient here Sauce curdled? Immediately remove from heat, stir in 1 tsp cold water, and continue whisking The BIOL stainless steel saucepan allows for even heat distribution – ideal for sauces Never keep sauce above 65°C – otherwise it will separate 🌡️ ASPARAGUS COOKING LEVELS: Al dente: 15 minutes – slightly crisp, recommended Tender: 18–20 minutes – classically soft Very soft: 22–25 minutes – for older asparagus spears 🍷 SERVING SUGGESTION: With cooked ham and new potatoes – the classic German asparagus dish. For drinks: dry Pinot Gris or Silvaner. Hollandaise also goes great with salmon, artichokes, or steamed vegetables. 📊 NUTRITIONAL INFORMATION (per serving, sauce only): Calories Protein Fat Carbohydrates approx. 480 kcal 6 g 50 g 2 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