Recipes

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

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

Sauce Hollandaise mit Spargel – Der Klassiker der Sommerküche

Hollandaise Sauce with Asparagus – A Classic Summer Dish

on Jul 21 2026

⏱️ 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

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

Shakshuka – Eier in würziger Tomatensauce

Shakshuka – Eggs in Spicy Tomato Sauce

on Jul 07 2026

⏱️ 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

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.

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.