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

Zwetschgen-Clafoutis aus der Aluminiumpfanne – Einfach & raffiniert

Plum Clafoutis from an Aluminum Pan – Simple & Refined

on Aug 18 2026

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

Kartoffelsuppe vom Feuer + Knoblauchbrot auf dem Deckel – Dutch Oven

Potato soup cooked over an open fire + garlic bread baked on the lid – Dutch Oven

on Jul 28 2026

⏱️ Prep Time: 60 minutes | 👥 Servings: 4 | 🔥 Difficulty: Easy 🥘 INGREDIENTS: Potato Soup (in a Dutch Oven): 800 g starchy potatoes (diced), 2 carrots (sliced), 1 leek, 1 onion, 2 cloves garlic, 1 liter broth, 100 ml cream, 2 tbsp butter, 1 tsp marjoram, salt, pepper, nutmeg Smoked bacon (diced, optional) Garlic Bread (on the lid): 4–6 slices sourdough bread, 50 g softened butter, 2 cloves garlic (pressed), 1 tbsp parsley, coarse sea salt 🔥 PREPARATION: Step 1: BUILD FIRE & HEAT DUTCH OVEN (15 minutes) Build a good fire, place the Dutch Oven directly on the coals or over the flames Melt butter, sauté onions and leek for 3–4 minutes Add bacon (optional), brown with the vegetables Step 2: COOK SOUP (30 minutes) Add garlic, carrots, and potatoes Pour in broth, stir in marjoram Cover with lid and simmer over medium heat for 25–30 minutes Potatoes are ready when they can be easily mashed with a fork Step 3: GARLIC BREAD ON THE LID (8 minutes) Prepare herb butter: Mix butter with garlic and parsley Turn the Dutch Oven lid upside down and place directly on the coals/grate – it becomes a griddle! Spread bread slices with herb butter, toast on the hot lid for 3–4 minutes Flip, toast for another 2–3 minutes until the bread is golden brown and crispy Step 4: FINISH SOUP & SERVE Roughly mash the soup or partially purée – leave some chunks for character Stir in cream, season with salt, pepper, and nutmeg Garnish with fresh parsley Fill bowls with soup, place garlic bread next to it and enjoy immediately ✅ TIPS FOR PERFECT RESULTS: The BIOL Dutch Oven lid as a griddle is the highlight of this recipe! Place the lid upside down over coals – the flat inner surface is ideal for toasting Don't purée the soup completely – some chunkiness adds character If you don't have an immersion blender: simply mash roughly with a fork Bacon gives the soup a wonderful smoky flavor 🍷 SERVING SUGGESTION: Serve directly by the campfire in wooden bowls or deep enamel bowls. The crispy garlic bread from the lid for dipping. An outdoor meal that brings everyone together. 📊 NUTRITIONAL INFORMATION (per serving, without garlic bread): Calories Protein Fat Carbohydrates approx. 320 kcal 8 g 14 g 42 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

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

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

Französische Crêpes mit Beeren – Hauchdünn & unwiderstehlich

French Crêpes with Berries – Paper-thin & Irresistible

on Jun 30 2026

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

Cremige Kürbissuppe mit Kokosmilch – Samtweich & würzig

Creamy Pumpkin Soup with Coconut Milk – Velvety Smooth & Spicy

on Jun 16 2026

Velvety pumpkin soup with ginger and coconut milk – ready in just 40 minutes. The perfect autumn recipe from the BIOL aluminum pot.