111 Dutch Oven Recipes - Dutch Oven Cookbook For Enthusiasts - David Gonzalez (David Gonzalez) - 2020 - Anna's Archive

Table of Contents
Preface
Dutch Oven - everything you need to know
What is a Dutch Oven?
What can it be used for?
How big should the DO be?
History of the Dutch Oven
Before first use - branding
Maintenance of the DO
Brand new
Storage and handling of the DO
Right coal for the DO
Set the temperature correctly
Tips
What do I need, what do I not need?
Notes on the recipes
No photos of the recipes?
Recipes and Dutch Oven
Recipes
Breakfast
Scrambled eggs with a difference
Sweet rolls
Kefir bread
Toast
Quinoa with pear and berries
Oatmeal pancakes
Farmers bread
Rice pudding
Marzipan wreath with pumpkin
Potato pancakes
Crumble with blueberries
Tarte
Bread with fruits
Waffles
Sweet potato bread
Bread with olives
Hefezopf
Omelette with mushrooms
Pull apart bread
Walnut bread with apple
Main courses
Rolled roast with mozzarella and mushrooms
Chili con carne
Wild walnut salmon
Stuffed bread
Vegetable quiche
Lasagna with spinach
Pumpkin curry
Squid stew
Cinnamon ribs on orange
Bean stew
Pizza mozzarella
Layer meat
Stew pot with onions
Beef with pineapple curry
Potatoes with meat in the pot
Creole Jambalaya
Cauliflower risotto with minced meat
Cheese noodles
Rice with vegetables and banana
Coq au vin
Hack in the cabbage coat
Curry with tofu
Sweet and sour duck
Bolognese
Macaroni cheese
Crispy redfish
Sharp ribs
Stuffed peppers
Mince casserole with mushrooms
Chicken leg on beans
Moussaka
Lamb shank
Sweet Potato Curry
Risotto with asparagus
Pulled Pork
Pumpkin with mince
Shrimp with coconut
Stew with zucchini
Noodle pot
Mediterranean brisket
Soups
Chicken Cheese Soup
Chestnut Pumpkin Soup
Chorizo potato soup
Lentil soup
Cheese and potato soup
Tomato soup
Zucchini soup
Chicken soup
Rice and lemon soup
Avocado with potato soup
Peppery soup
Sauerkraut soup
Wild West soup
Spinach in wild garlic soup
Apple soup with red cabbage
Snacks
Cinnamon rolls
Nutcake
Caramelized almonds
Elderberry dumplings
Popcorn
Cheese pretzels
Covered Maultaschen
Raspberry cream in puff pastry
Apple rings
Two kinds of Americans
Halloumnis skewers
Onion rings in buttermilk
Fish Patties
Ratatouille
Filled mushrooms
Bread with garlic butter
Oat patty
Potato gratin
Vegetables with feta
Pumpkin mash with sweet potatoes
Baked Brussels sprouts
Pastries & desserts
Pineapple Cake
Fruit crumble
Chocolate and cherry snails
Red wine cake
Fruits on rice pudding
Peach Cobbler
Cheesecake
Pear cake
Chocolate pudding
Rhubarb cake with vanilla
Crumble cacke
Milletcasserole
Brownies
Kaiserschmarrn
Gingerbread-flavored muffins
Closing word
111 Dutch Oven Recipes
Dutch Oven cookbook for
enthusiasts of the outdoor kitchen
David Gonzalez
Table of Contents
Preface
Brand new
Tips
Recipes
Breakfast
Sweet rolls
Kefir bread
Toast
Oatmeal pancakes
Farmers bread
Rice pudding
Potato pancakes
Tarte
Bread with fruits
Waffles
Sweet potato bread
Bread with olives
Hefezopf
Pull apart bread
Main courses
Chili con carne
Wild walnut salmon
Stuffed bread
Vegetable quiche
Pumpkin curry
Squid stew
Bean stew
Pizza mozzarella
Layer meat
Creole Jambalaya
Cheese noodles
Coq au vin
Curry with tofu
Sweet and sour duck
Bolognese
Macaroni cheese
Crispy redfish
Sharp ribs
Stuffed peppers
Moussaka
Lamb shank
Sweet Potato Curry
Pulled Pork
Pumpkin with mince
Shrimp with coconut
Stew with zucchini
Noodle pot
Soups
Chicken Cheese Soup
Chorizo potato soup
Lentil soup
Tomato soup
Zucchini soup
Chicken soup
Rice and lemon soup
Peppery soup
Sauerkraut soup
Wild West soup
Snacks
Cinnamon rolls
Nutcake
Caramelized almonds
Popcorn
Cheese pretzels
Covered Maultaschen
Apple rings
Halloumnis skewers
Fish Patties
Ratatouille
Filled mushrooms
Oat patty
Potato gratin
Pastries & desserts
Pineapple Cake
Fruit crumble
Red wine cake
Peach Cobbler
Cheesecake
Pear cake
Chocolate pudding
Crumble cacke
Milletcasserole
Brownies
Kaiserschmarrn
Closing word
Preface
Dutch Oven ... what is that? Many camping and
outdoor fans are gradually becoming aware of the
Dutch Oven. The trend is slowly spilling over from
the USA to us in Germany and more and more people
are enthusiastic about this all-rounder. This cast iron
pot is a real all-rounder and perfect for cooking in the
wilderness, camping or at home over the fireplace.
Whether soups, stews, steaks, cakes, bread or fried
eggs, with the Dutch Oven you can cook pretty much
anything in the great outdoors. In this book you will
find our 111 best Dutch Oven recipes sorted by
breakfast, main dishes, soups, snacks, side dishes and
pastries & desserts. You will also find an introduction
to cooking with the Dutch Oven, the interesting story
behind it, how to best use it and what to look out for
when cooking. There is also nutritional information
on all 111 recipes. No matter whether you are a
beginner or a professional, this book is suitable for
everyone and offers both classics and varied and
interesting recipes.
Have fun cooking with the Dutch Oven!
Food revolution
One hears and reads more and more frequently about
a “Dutch Oven”. Your Dutch Oven, also known as
DO or Dopf, is a pot made of solid cast iron. Dutch
ovens have been around for over 300 years and they
are still used by many people for cooking. A DO has
thick walls made of cast iron and a tightly fitting
lid. The lid can be covered with coal or briquettes
and heated with it. The lid has a high edge so that the
coal or ashes do not fall into the food when the lid is
lifted.
In addition, depending on the variant, the Dutch
Oven has three legs so that it can be placed safely
over hot coals. Many models also have a handle so
that the pot can be hung over a campfire. The thick
cast iron stores heat very well and, above all, for a
long time, and because it is heated from above and
below, a Dutch oven can be compared to a mobile
oven. The heat is distributed very well and,
depending on the dish, the top / bottom heat can be
individually adjusted or set.
These properties made the Dutch Oven popular with
American pioneers back then. Even today it is the
absolute favorite with campers and fans of the
outdoor kitchen when it comes to cooking. In South
Africa it is called Potje, in the USA and Australia
Dopf or Camp Oven. When used correctly, a Dutch
Oven is very robust and will last for many years.
The Dopf is available as an outdoor version and as an
indoor version without legs and handles. So it can be
used on the stove or in the oven.
A Dutch Oven is very versatile and, when closed, is
like a mobile oven. Everything that can be prepared
in the oven can also be prepared in the pot. Whether
bread, meat, pastries, roasts or cakes - with the Dutch
Oven this is no problem. Soups and stews can also be
used as a pot and the lid can be used as a pan for
frying or as a baking tray. In this way, numerous
delicious dishes can be conjured up in the great
outdoors.
In summary, a Dutch Oven is an oven, pot, pan and
baking tray in one.
The size is given in quart (QT for short = 0.95 liters)
or in inches (i.e. diameter). The important thing is
how many liters fit in the DO. Depending on the
purpose or for how many people you want to use
your Dutch Oven, it should be neither too big nor too
small.
The following breakdown can serve as a rough guide:
1l - 2l: for sauces and desserts
2l - 3l: for 1 - 3 people
You should also keep in mind that the pots are not
dishwasher safe and must be hand washed -
depending on the size of your sink, this can be tricky.
The history of the Dutch Oven is not clear and there
are various theories. The most common is that of the
Englishman Abraham Darby. The Dutch were way
ahead of the English in cast iron production and so in
1704 Abraham Darby decided to travel to Holland
and learn cast iron production from the Dutch
there. A few years later Darby traveled back to
England and patented a similar production process
for cast iron there. Since it was very similar to those
used by the Dutch, it was called the Dutch Oven. The
Dutch Oven has been around for over 300 years.
In the 19th century, the Dutch Oven began to conquer
the United States. During the colonization of the
western United States, many settlers and pioneers
used the Dutch Oven. With it they could cook over
open fires or coals anywhere in the wilderness and
prepare so many delicious dishes. The Dutch Oven
was so valuable to the settlers that it was inherited
and in some cases passed on from generation to
generation. The stew is still very popular in the USA
and, for example, the official state cooking pot in
Texas. The trend is gradually spilling over to us in
Germany and more and more people are using a
Dutch oven for cooking at home or in the great
outdoors.
Before a new Dutch Oven can be used, it should first
be burned in. Because new pots are coated with a
protective layer of wax and can have residues and
soiling from production.
The patina is created during baking. This is a non-
stick coating (similar to Teflon) and protects the
Dutch Oven from corrosion. First clean the pot
thoroughly from the inside with lukewarm water and
a little washing-up liquid. This should be the first and
last time your Dutch Oven comes into contact with
dish soap. There are surfactants in detergents - these
dissolve grease and thus destroy the patina.
After you have cleaned your Dutch Oven, you should
dry it thoroughly or wipe it dry. Then rub your DO
inside and out with oil (e.g. coconut oil). Then you
place it with the opening facing down on a grillage
and burn it at about 250 ° C for about 1.5
hours. Alternatively, a gas grill can be used for
this. The third option is to put the pot upside down in
the oven (place aluminum foil under the pot) and
burn it for about 1.5 hours at 250 ° C. When burning
in the oven, some of the oil evaporates and a lot of
smoke can develop - therefore ventilate the kitchen
well!
The pores of the cast iron open up due to the heat, so
that the oil can penetrate them and the protective
layer is created. This black layer is the patina. The
more you use your stew, the darker and “better” the
patina becomes. Since the patina is still quite "weak"
after baking, you should not prepare any acidic
dishes at the beginning.
After baking, wipe it with a dry cloth and that's
it. Some manufacturers do the initial branding for
you - pay attention to this when buying.
In principle, a Dutch Oven is very easy to care
for. After each use, remove all leftover food and rinse
thoroughly with lukewarm water. It is best to remove
burnt-in residues with a wooden spade. After
cleaning, dry thoroughly and coat the inside with a
thin layer of oil.
NEVER use dish soap or put the Dutch Oven in the
dishwasher. Detergent and soap destroy the patina
and the saucepan absorbs the detergent - the next
time you use it, your food will have a soapy
aftertaste.
Brand new
It can happen that the Dutch Oven has to be re-baked
because the patina has been destroyed / damaged, it
has gone rancid or has started to rust. Then simply
clean with a steel sponge and lukewarm water until
the black patina has been removed. Brand new and
the Dutch Oven can be used again.
You should follow a few important tips for storing
and handling your Dutch Oven - so you can use it for
a long time and don't have to re-brand it. A pot
should always be stored dry and the lid must never
close the pot tightly. Otherwise the oil inside will go
rancid and the food will also go rancid during
preparation - you will have to re-brand your
pot. Therefore, always leave a small gap so that the
air can circulate inside. It is best to put a few sheets
of kitchen paper inside.
The cast iron will rust quickly if you leave your pot
in the water or if you don't dry it off properly on the
inside. In addition, you should never leave your pot
empty over a campfire or over the embers, as this can
deform the cast iron and in the worst case even break.
Therefore, never put cold liquids in a hot pot. Due to
the large temperature difference, the cast iron can
break here too. It is also important to never leave
liquids or food scraps in the DO. This can damage
the patina and begin to rust. So clean quickly after
use.
If you pay attention to all of this, you will enjoy your
pot for a long time.
A Dutch Oven can actually be fired with pretty much
any heat source. Whether campfire, open fire, gas
grill, oven, charcoal or briquettes - the main thing is
that enough heat is given off.
For a Dutch oven, however, it is advisable to use
briquettes as they offer numerous
advantages. Briquettes burn much longer than normal
charcoal and are easier to dose or place at the desired
location. In addition, briquettes give off heat evenly
and for a very long time. Using briquettes also
creates less ash. It is extremely important to be
careful about choosing the right briquettes. Cheap
briquettes crumble faster and burn up faster too. It is
therefore not advisable to save on the briquettes.
Briquettes made from coconut are very suitable for
use in a Dutch oven. These glow long and evenly and
are both odorless and almost smoke-free. Coconut
briquettes also don't crumble after a few hours - so
there is hardly any dust and ash. Coconut briquettes
are a little more expensive than normal briquettes,
but they offer many advantages and are particularly
suitable for long stews or stews.
The temperature depends on many factors such as
wind strength, ambient temperature, air humidity,
coal / briquettes used, etc. The following guidelines
will help you to reach a temperature of approx. 170 °
C in the Dutch Oven:
Dutch Oven size in inches * 2
Example: 12 “* 2 = approx. 24 briquettes necessary
to reach approx. 170 ° C.
Or volume of the pot * 4
Example: 6 l * 4 = approx. 24 briquettes necessary to
reach approx. 170 ° C.
For pots with a size of less than 10 " , the following
can be used as a guide for higher temperatures:
For every further 15 ° C increase in temperature
(starting from 170 ° C) simply use one more
briquette.
Example: 10 “DO and 215 ° C = 20 briquettes + 3
briquettes = approx. 23 briquettes necessary for
215 ° C
For pots larger than 10 " , the following can be used
as a guide for higher temperatures:
For every further 15 ° C increase in temperature
(starting from 170 ° C) simply use two more
briquettes.
Example: 14 “DO and 215 ° C = 24 briquettes + 6
briquettes = approx. 30 briquettes necessary for
215 ° C
The distribution of the briquettes also plays an
important role. Depending on the dish, these must be
distributed differently. For dishes that are to be fried
or braised, half of the briquettes are placed under the
pot and half on the lid.
When bread or cakes are to be baked, ¾ of the
briquettes are placed on the lid and ¼ under the pot,
as top heat is required here and the dishes can burn if
the bottom heat is too high.
Stews and soups need a lot of bottom heat so that
they can simmer to themselves. Therefore 2/3 of the
briquettes under the pot and 1/3 on the lid.
Despite these guidelines, there may be differences
between dishes in the same category. That's why
we've added the exact distribution to each recipe. It
takes a little practice and experience to properly heat
the Dutch Oven. The solid cast iron slowly absorbs
heat and stores it for a very long time. It takes some
time for it to "pick up speed" and to be properly
heated. Many beginners use too many briquettes in
the beginning and the food burns as a result - so feel
better than using too much heat directly.
Tips
Here are a few tips that will make using your Dutch
Ovens easier. The lid can be used very well for
frying. To do this, simply turn the lid over and heat it
properly from below with briquettes. This allows you
to sear meat before it ends up in the stew, for
example, or you can fry a steak or a fried egg in the
morning. Some Dutch ovens have three small legs on
the lid, alternatively a pan servant can be used.
The lid should be rotated 90 degrees regularly. If
there are a lot of briquettes on the lid, hotspots can
occur, which should be avoided for even cooking. If
there are many briquettes under the pot, the whole
pot should be rotated 90 degrees regularly.
It should be checked regularly in the pot to see
whether there is still enough liquid. Otherwise it may
stick or burn. If there is a lot of steam coming
towards you when you lift the lid, then the pot is
probably too hot. Check the fluid level regularly and
add fluid if necessary.
There are accessories that make your life easier. Of
course you can also do without it. A wooden box or a
carrying bag is suitable for storage and transport. In
this way, the Dutch Oven can be safely transported
and stored from A to B.
With a pan servant, the lid quickly becomes a frying
pan. A pan servant takes up hardly any space, ensures
that the lid can be put down safely and ensures the
necessary distance between coal / briquettes / fire and
lid.
A lid lifter is always advisable. This allows the lid to
be lifted safely without tipping over and the
briquettes falling off. The bigger the pot, the heavier
the lid - a lid lifter makes it much easier to lift and
the lid stays horizontal thanks to the cross brace.
The briquettes can be safely placed in the right place
with charcoal tongs without burning your hands. This
should definitely be made of stainless steel -
barbecue tongs made of wood or plastic are
unsuitable.
A chimney starter saves a lot of time, as it allows the
briquettes to be lit quickly and easily and they glow
even faster.
Heat-resistant gloves are also recommended. The pot
gets very hot quickly and you cannot avoid using
heat-resistant gloves to handle it safely.
All of these accessories are optional but
recommended. However, 300 years ago the settlers in
the USA had hardly any accessories and it worked
without any problems!

Before continuing with the 111 Dutch Oven recipes,
a few more pointers.
Before there is criticism because there are no pictures
of the individual recipes, a brief explanation of why
this is so. You really only know cookbooks with
beautiful pictures and photos. These cost money, take
up a lot of space and thus drive up printing costs -
and thus also the price. Many cookbooks cost 20 €
and more due to the many pictures and are usually
too beautiful and a shame to use in the dirty kitchen
or outdoors. They are often thick, unwieldy and
heavy - especially in the outdoor area, everything
should be as compact and handy as possible.
The finished dishes rarely look like the pictures and
in our opinion rarely offer added value when
cooking. The pictures are of little or no help when
cooking - you can save yourself then. This cookbook
does not have any pictures, this allows a price of less
than 10 € and a handy pocket book format, which is
ideal for the outdoor kitchen. Accordingly, it is not a
shame if it gets dirty or if grease and water splashes
find their way onto the book.
Each recipe is described in detail and it is very easy
to cook at home. The recipes are clearly structured
and are always on one page, so you don't have to
scroll back and forth unnecessarily.
Cooking with the Dutch Oven is not as precise as you
know it from cooking in the kitchen. It starts with the
temperature and ends with the Dutch Oven itself. The
temperature cannot be precisely set and depends on
many different factors (weather / temperature /
humidity / wind force / Dutch oven model /
briquettes / etc.). So it cannot be set exactly 180 ° C
or 225 ° C - which is not bad either. We always cook
at around 170 ° C and, if necessary, regulate the
temperature individually with more / less
briquettes. That is why we do not specify the exact
temperature for the individual recipes and only write
down how the briquettes should be distributed. We
assume a temperature of around 170 ° C for all
recipes.
The same applies to the cooking times. With the
Dutch Oven, the cooking time cannot be set down to
the minute. It depends on the temperature and thus on
many different factors. So it can be that a dish is
ready 10 minutes earlier or 20 minutes later. That is
why we give the cooking time in an approximate
time span.
When cooking with the Dutch Oven, it depends on
experience and your own gut feeling. So just try out
many different recipes and feel your way step by
step!
Nutritional information may vary
The nutritional information of the individual recipes
can vary as different products from different
manufacturers have different nutritional
information. Therefore, the nutritional information
serves as a rough guide.
Recipes
Breakfast
KH 2g | EW 20g | F 30g
Preparation time: 20 min

Servings: 8
Difficulty: easy
ingredients
-> Coal distribution: 1/3 underneath, 2/3 on the lid
- 20 slices of bacon
- ½ bunch of parsley
- 1 ostrich egg
- salt and pepper
preparation
1.) Important: For this recipe we are not using the Dutch Oven
itself, but only the lid of the Dutch Oven. The ostrich egg must
first be opened carefully so that the contents can be poured into
a bowl. More unusual methods may be available for this and
you have to reach for the toolbox. Depending on what is easiest
to do that.
2.) Use a mixer to whisk the contents of the egg. Now fry the
bacon strips in the pan until crispy. Share if necessary. When all
the bacon is ready, take it out of the pan and let it degrease a
little on a paper towel. Now put the whisked egg in the pan and
let it cook through, removing it from the bottom with a spatula
as you would with a classic scrambled egg.
3.) After the whole egg is completely cooked, put the bacon
back in the pan.
4.) Wash the parsley thoroughly and chop it into small
pieces. Spread over the scrambled eggs and enjoy. You can of
course replace the recipe with chicken eggs depending on how
you prefer.
Sweet rolls
KH 85g | EW 16g | F 21g
Preparation time: 130 min + 45 min baking time

Servings: 8
Difficulty: easy
ingredients
-> Coal distribution: ½ under the pot, ½ on the lid
- 700g flour
- 350ml milk
- 80g sugar
- 100g butter
- 250ml cream
- 300g jam of your choice
- 9g fresh yeast
- 2 eggs
- salt
preparation
1.) Slightly warm the milk in a saucepan. Then knead into a
dough with the sugar, yeast and eggs in a bowl. Then cover and
let rise in a warm place.
2.) After the dough has risen, flour the work surface a little and
then roll out the dough. Using a glass, cut out round, even
circles. Put a teaspoon of the selected jam in the middle of each
circle and seal.
3.) Pour the cream into the Dutch Oven and then spread the
balls on it. In the end, this creates a kind of wreath, which can
be easily divided into individual rolls. Now close the lid and let
it bake for about 45 minutes.
Kefir bread
KH 43g | EW 9g | F 3g

Servings: 8
Difficulty: easy
ingredients
- 350g wheat flour
- 250ml kefir
- 200g rye flour
- 200ml of water
- 1 packet of dry yeast
- salt
preparation
1.) Put the wheat flour and the rye flour in a bowl. Add the kefir
and mix everything thoroughly. Mix in the dry yeast and fill
everything up with water. Knead the mixture until you get a
smooth dough.
2.) Cover the bowl in a warmer place and let the dough soak for
about an hour. If necessary, stretch, knead and fold a little in
between.
3.) After the hour let rise, form a loaf of bread from the dough,
dust with flour and let rise. Place in the Dutch Oven and cut into
the top. Now bake for 45 minutes, but reduce the heat after 15
minutes.
Toast
KH 76g | EW 17g | F 11g

Servings: 8
Difficulty: easy
ingredients
- 1kg of flour
- 500ml milk
- 100ml of water
- 60g butter
- 20g of sugar
- 20g salt
- 20g cornstarch
- 1/2 cube of yeast
preparation
1.) Mix the water with the yeast in a bowl and add the salt. Mix
everything together thoroughly and then let stand for about 3
hours in a warmer place so that the yeast can rise.
2.) Let the butter melt and add to the previous dough together
with the cornstarch, milk and sugar and knead everything
together. Then let it rest airtight for 2 hours. Knead again after 2
hours of rest.
3.) Place the dough on baking paper in the Dutch Oven and let it
soak for the third time. After 30 minutes, bake for about half an
hour.
KH 64g | EW 10g | F 14g

Servings: 4
Difficulty: easy
ingredients
-> Coal distribution: 2/3 below, 1/3 on the lid
- 400ml of water
- 200ml quinoa
- 200g of different berries
- 60g walnuts (chopped)
- 4 pears
- 2 tbsp maple syrup
- 1 teaspoon of cinnamon
preparation
1.) Put the water in the Dutch Oven. Thoroughly wash the
quinoa in a sieve and also put it in the Dutch Oven. Bring the
water to the boil and let the quinoa soak for about 25 minutes at
a lower temperature.
2.) Wash the pears thoroughly with hot water and remove the
skin if you like, but important nutrients are also lost. Remove
the stalk and the kernels and then dice into bite-sized pieces.
3.) Wash the berries with warm water, remove any greens and
cut all fruits bite-sized. Set the berries and pear aside.
4.) As soon as the quinoa has swelled enough, divide it up,

garnish with the fruit and garnish with the cinnamon, maple
syrup and walnuts.
Oatmeal pancakes
KH 35g | EW 8g | F 3g

Servings: 4
Difficulty: easy
ingredients
-> Coal distribution: all briquettes under the furnace
- 175ml oat milk
- 100g oatmeal
- 100g whole wheat flour
- 50ml seltzer
- 2 ½ tbsp soy flour
- Oil of your choice for frying
preparation
1.) Only the lid of the Dutch oven is required for this
recipe. Mix the soy flour with the whole wheat flour in a
bowl. Add the oat milk and mix everything together
thoroughly.
2.) Finally add the oat flakes and the seltzer and mix everything
to a smooth batter. Let rise for 15 minutes.
3.) Preheat the lid and add the selected oil. Now use a ladle to
bake the pancakes in portions and turn once as soon as the
dough can no longer drip on top. Then garnish with a topping of
your choice and enjoy.
Farmers bread
KH 65g | EW 11g | F 2g

Servings: 8
Difficulty: easy
ingredients
- 600g flour (type 550)
- 1 ½ packets of dry yeast
- 500ml lukewarm water
- 2 tablespoons of salt and sugar
- 2 teaspoons of oil
- 15g farmer's bread spice or other spices as desired
preparation
1.) Thoroughly mix the two types of flour, the dry yeast and the
lukewarm water in a bowl. Then season with the sugar and salt
and round off with the farmer's bread spices.
2.) Add the oil and line the Dutch Oven with baking paper. If
necessary, brush with a little oil. Pour in the dough and let it
bake for about 1 hour with the lid closed.
3.) After the hour of baking time, first check whether the bread
is through. Then let the dough rest for another 10 minutes.
4.) If desired, the bread can be refined with your own spices
before or during the baking process. While baking is not
advisable, however, as otherwise the roasted aromas cannot
fully develop.
Rice pudding
KH 30g | EW 15g | F 15g

Servings: 4
Difficulty: easy
ingredients
-> Coal distribution: all briquettes below
- 1.5 liters of milk
- 275g rice pudding
- 30g sugar
- some oil
preparation
1.) Heat the Dutch Oven and pour in the oil so that the whole
base is covered. Also add the milk and milreis. As soon as the
two components simmer for a few minutes, add the sugar and
mix in.
2.) Then stir every 5 minutes until the whole rice pudding is
ready after 30 minutes. Then the rice pudding can be enjoyed in
portions and refined with fruits, chocolate, cinnamon,
superfoods and everything your heart desires.
KH 83g | EW 18g | F 32g

Servings: 10
Difficulty: medium
ingredients
- 750g butternut squash
- 240ml milk
- 380g marzipan
- 200g almond leaves
- 110g butter
- 60g brown sugar
- 20g fresh yeast
- 1 egg
- 3 tbsp cinnamon
- some salt
preparation
1.) Mix the fresh yeast with the lukewarm water and 2
tablespoons of sugar in a bowl and let it swell for 10
minutes. Warm up the milk and dissolve both the butter and
180g marzipan in it. Add to the yeast mixture, mix both
together.
2.) Mix both with the spelled flour and knead everything until a
uniform yeast dough is formed. Cover and let the bowl soak in a
warm place for 60 minutes.
3.) Peel the pumpkin and remove the seeds. Then cut into even
thin slices. Divide the dough into two identical pieces and roll
out thinly. For the topping, distribute the pumpkin slices and the
remaining marzipan over the two pieces of dough. Now pour the
almond pieces over it and sprinkle with a little sugar.
4.) Roll up the dough and then cut it into pieces about 5 cm
thick. Place on baking paper in the Dutch Oven. Close the lid
and bake for 40 minutes.
Potato pancakes
KH 75g | EW 13g | F 6g

Servings: 8
Difficulty: easy
ingredients
- 750g apples
- 100g cranberries
- 5 eggs
- 6 tbsp oatmeal
- 2.5kg potatoes
- 3 tbsp sugar
- 2 onions
- 3 tbsp oil
- salt and pepper
preparation
1.) Preheat the Dutch Oven. Wash and quarter the apples and
remove the core. Then cut into narrow strips. Put in the
Dutch. Add sugar and 5 tbsp water. Close the lid and bring to
the boil. Then stir in the cranberries. Then remove from the
coals so that the apple pieces do not disintegrate.
2.) Thoroughly clean the potatoes, then grate them finely with a
grater and then squeeze them out on a kitchen towel. Then place
in a bowl and add the eggs and mix together. Season to taste
with salt.
3.) Peel the onions and rub them with the potato mixture. Taste
everything well. Now use the lid of the Dutch oven for
frying. To do this, simply add the oil and add the dough you
have just made in portions and gradually fry the buffers until
golden yellow on both sides. As soon as they are ready, drain
them on a kitchen towel and then enjoy with the apple compote.
KH 47g | EW 5g | F 8g

Servings: 4
Difficulty: easy
ingredients
- 500g blueberries / mixed berries
- 100g oatmeal
- 6 tbsp almond flour
- 4 tbsp maple syrup
- 2 tbsp coconut oil
- 1 teaspoon vanilla powder
- 1 tbsp cinnamon
- some salt
preparation
1.) Wash the berries thoroughly under warm water. Do not use
hot water or the berries will get mushy. Depending on which
berries you prefer, this variety can be selected. After
washing, mix with the vanilla powder and 1 tbsp maple syrup.
2.) In a bowl, mix the oat flakes with the almond flour, coconut
oil and 1 tbsp maple syrup, so that crumble is formed. Season to
taste with salt and cinnamon.
3.) Place the prepared berry mixture in the Dutch Oven on a

baking paper and top with the crumble. Close the lid and bake
for about 35 minutes until the crumbles take on a brownish
color .
Tarte
KH 40g | EW 16g | F 43g

Servings: 8
Difficulty: easy
ingredients
- 500g flour
- 300ml warm water
- 40g fresh yeast
- 3 tbsp olive oil
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 2 cups of crème fraîche
- 1 cup of quark
- 250g diced bacon
- 3 onions
preparation
1.) Peel the onions and cut into rings. Then mix the onion rings
with the diced bacon and set aside.
2.) Mix the lukewarm water with the yeast and sugar in a bowl,
so that a thin dough is formed. Add the flour, olive oil and salt,
mix everything thoroughly. If the dough does not come off the
edge of the bowl afterwards, simply add a little lukewarm
water.
3.) Shape the dough into a ball and let it rise in a warm place
until the dough has roughly doubled. Depending on the size of
the Dutch oven, roll out the dough whole or in portions. Then
dust with plenty of flour and make the topping.
4.) Mix the quark with the crème fraîche in a bowl and season
with salt and pepper. Spread both over the dough and pour the
onions and pieces of bacon over it. Bake on baking paper over
high heat for a few minutes until the dough is crispy.
Bread with fruits
KH 92g | EW 17g | F 17g

Servings: 10
Difficulty: easy
ingredients
- 200g almonds (peeled)
- 200g dried dates
- 200g dried figs
- 200g dried apricots
- 200g dried cranberries
- 150g dried pears
- 7 eggs
- 5 tbsp honey
- 2 teaspoons of gingerbread spice
- 2 teaspoons of cinnamon
- 1 packet of baking powder
- some salt
preparation
1.) Heat the lid of the Dutch Oven and roast the almonds in
it. Remove from lid after roasting and transfer to a larger
bowl. Chop all the dried fruits and add them to the bowl. The
almonds can also be chopped smaller.
2.) Put the eggs in a bowl and beat them with the honey until
frothy. Then add the flour, baking powder, gingerbread spice
and cinnamon. Mix everything into a smooth dough. Now mix
in the nut-fruit mixture you just made.
3.) Line the Dutch Oven with baking paper and preheat. As soon
as the Dutch Oven is hot, add the batter. Close the lid and bake
for 60 minutes. After about 40 minutes, check whether the bread
isn't ready before the set time.
Waffles
KH 32g | EW 24g | F 29g

Servings: 4
Difficulty: easy
ingredients
- 500ml milk
- 6 eggs
- 1 cup of cream
- some sugar
- some flour
preparation
1.) Put the milk in a bowl and mix with the cream. Separate the
eggs and add the yolks to the cream mixture. Beat the egg white
with a little sugar until stiff and then add to the mixture. Then
add flour until a thick dough is formed.
2.) Use the lid of the Dutch oven and melt some butter in
it. Then use a ladle to bake waffles in portions. Then if
necessary drain on a kitchen towel and garnish as desired.
Sweet potato bread
KH 50g | EW 7g | F 1g

Servings: 8
Difficulty: easy
ingredients
- 435g wheat flour
- 325ml water
- 160g sweet potatoes
- 60g rye flour
- 14g salt
- 1g of fresh yeast
preparation
1.) Peel the sweet potatoes and then grate them finely with a
grater. Put aside. Put the flours through a sieve in another
bowl. Add the yeast and sweet potatoes and then season with
salt. Mix everything together and add the water piece by piece
until a smooth dough is formed.
2.) Then take the dough out of the bowl and shape it into a loaf
of bread. Cover and let rise in the bowl in a warm place. The
dough needs to be stretched at regular intervals. After your
dough has risen enough, cut into the top.
3.) Line the Dutch Oven with baking paper and add the loaf of
bread. Close the lid and bake for 45 minutes. After 30 minutes,
remove the lid to give it a brownish color.
Bread with olives
KH 21g | EW 11g | F 24g

Servings: 8
Difficulty: easy
ingredients
- 225g wheat flour
- 100ml olive oil
- 100ml white wine
- 100g cream cheese
- 100g cooked ham
- 20 pitted green olives
- 20 pitted black olives
- 4 eggs
- 1 tsp baking powder
- some salt
preparation
1.) Mix the flour, the olive oil, the white wine, the eggs and the
baking powder in a bowl. Season with a little salt and then mix
into a smooth dough.
2.) Cut the ham into small pieces and add to the dough together
with the cream cheese. Drain the olives and cut in half. Then put
it under the dough.
3.) Shape the finished dough into a loaf of bread and then bake
with the lid closed for about 30 minutes until the bread turns
brown.
Hefezopf
KH 67g | EW 11g | F 13g

Servings: 10
Difficulty: easy
ingredients
- 750g flour
- 300ml warm milk
- 120g sugar
- 100g butter
- 3 eggs
- 2 tablespoons of cream
- 1 cube of yeast
- some salt
preparation
1.) Heat the milk in a saucepan or the Dutch Oven and then melt
the butter in it. As soon as the butter is dissolved, add the yeast
and dissolve it too. In another bowl mix the flour, sugar and salt
and then stir in the yeast mixture.
2.) Separate the eggs and add everything except 1 egg yolk to
the dough. Knead so that a smooth dough is formed for 10
minutes. Cover the bowl and let rise in a warm place for about 1
hour.
3.) Then divide into 8 equal parts and form strands from them
and braid the dough into an even braid. Cover again and let rise
for 30 minutes. Mix the leftover egg yolk with the cream and
use it to generously coat the plait. Then place in the Dutch oven
lined with baking paper and bake for 40 minutes.
KH 5g | EW 11g | F 8g

Servings: 4
Difficulty: easy
ingredients
- 250g mushrooms
- 100g onions
- 6 tbsp milk
- 4 eggs
- 2 tbsp parsley
- 2 tbsp olive oil
- salt and pepper
preparation
1.) Peel the onions and then finely chop them. Wash the parsley
thoroughly and also chop it into small pieces. Wash the
mushrooms and cut into thin slices.
2.) Put the oil in the Dutch Oven and fry the onions until
translucent. Add the mushrooms and fry until they have lost a
little size. Then season with salt and pepper.
3.) Whisk the eggs with the milk in a bowl and season to
taste. Use the lid of the Dutch oven and add oil. Put the egg
mixture in the lid and fry until the mixture has thickened and the
underside has a brown color. Fill half of the omelette with
mushrooms and then fold over. Garnish with the parsley.
Pull apart bread
KH 69g | EW 12g | F 41g

Servings: 8
Difficulty: easy
ingredients
- 450ml of water
- 250g butter
- 100g cream cheese
- 6 tbsp oil
- 1 tbsp honey
- 1 tbsp tomato paste
- 1 cube of yeast
- some salt
preparation
1.) Mix the butter and cream cheese in a bowl. Add the tomato
paste and mix everything together thoroughly. Season to taste
with the salt.
2.) Now mix the flour with the water in another bowl. Add the
oil and add the yeast to the bowl. Mix everything together
thoroughly. Season to taste with the honey and salt and knead
for 10 minutes.
3.) Roll out the dough and cut into small triangles. Place 3
rectangles on top of each other, each half overlapping, shape
into a roll and place in the middle of the Dutch oven lined with
baking paper. Drape all other triangles around the middle so that
they overlap. Close the lid and bake for about 60
minutes. Check after 45 minutes whether the bread is ready
beforehand.
KH 52g | EW 9g | F 5g

Servings: 8
Difficulty: easy
ingredients
- 500g spelled flour
- 350ml warm water
- 65g oat flakes (hearty)
- 25g chia seeds
- 2 handfuls of walnut kernels
- 2 tart apples
- 1 tbsp honey
- ½ cube of yeast
- some salt
preparation
1.) Put the warm water in a bowl, add the yeast and dissolve
it. Then add the honey to the bowl and let it stand for 10
minutes. In another bowl, mix the flour and oatmeal. Wash the
apples thoroughly and then use a grater to grate them finely in
the flour. Chop the walnuts and add them.
2.) Add the dissolved yeast mixture to the flour mixture and
knead everything together thoroughly. Line the Dutch Oven
with parchment paper and pour in the batter. Let it bake for 1
hour, but first check whether the dough is ready earlier. After 15
minutes, make a 2cm cut lengthways. Then finish baking.
Main courses
KH 35g | EW 101g | F 57g
Preparation time: 40 min + 120 min cooking time

Servings: 6
Difficulty: hard
ingredients
-> Coal distribution: ½ below, ½ on the lid
- 2kg shoulder of a pig
- 200g breadcrumbs
- 250g mushrooms
- 250g mozzarella
- 500ml beef broth
- 500ml vegetable stock
- 250ml dark beer
- 200g crème fraîche
- 2 bundles of soup greens
- salt and pepper
- Spices at will
preparation
1) Cut the pork shoulder into a roulade or have it cut. Mix the
breadcrumbs with the spices, distribute thoroughly on the
roulade. Leave some space on the outer sides. Cut the mozzarella
into slices, wash the mushrooms thoroughly and quarter them. Pour
the mixture over the roll roast and tie the whole thing into a roast
with butcher's twine.
2) Put a dash of oil in the Dutch Oven. Wash the soup greens
thoroughly, cut them into small pieces and then add to the oil. Sear
the roll roast and then set it aside. Add the broth, beer and some
seasoning to the soup greens, bring everything to the boil and then
stir in the crème fraîche.
3) Finally, put the roast back in, close the lid and let the mixture rest
for 2 hours. If necessary, add a little broth from time to time. If after
2 hours the sauce is still too thin, thicken it with a sauce
thickener. Then puree everything and, if necessary, season again.
Chili con carne
KH 29g | EW 75g | F 50g
Preparation time: 40 min +180 min cooking time

Servings: 10
Difficulty: medium
ingredients
- 500g bacon
- 3kg beef shanks
- 6 cans of kidney beans
- 2 cans of corn
- 2 cans of pureed tomatoes
- 5 large onions
- 2 cloves of garlic
- 2 tbsp ground coffee
- paprika powder
- Salt and pepper, possibly other spices
preparation
1.) First wash the leg slices and dab them with a paper
towel. Then put some olive oil in the Dutch Oven and fry the
beef shank slices in it. Divide the bacon 1 or 2 times as desired
and also place in the Dutch Oven.
2.) Peel the onion and garlic and cut into small cubes. Add both
to the meat and season everything thoroughly. After a few
minutes, add the tomatoes and the coffee so that the meat does
not burn.
3.) Let the whole simmer for about 3 hours until the meat falls
off the bone and the pulp is cooked out. Then drain the beans
and corn. Add both to the meat and stir thoroughly. Season
again if necessary.
4.) Now put some briquettes on the lid so that toasted aromas
develop. The chilli is ready after about 2-3 hours. Now only the
bone has to be removed.
Wild walnut salmon

KH 6g | EW 50g | F 53g

Servings: 4
Difficulty: medium
ingredients
-> Coal distribution: 1/3 under the pot, 2/3 on the lid
- 150g walnuts
- 900g wild salmon
- 1 bunch of parsley
- 3 tbsp breadcrumbs
- 3 tbsp parmesan (grated)
- 100g butter
- 1 lemon
- salt and pepper
preparation
1.) Wash the lemon thoroughly under hot water until the smell
comes out. Then wash the wild salmon as well and pat dry with
a kitchen towel. Season to taste with the lemon juice and add
salt and pepper.
2.) Wash the parsley thoroughly and chop it together with the
walnuts. Then knead with the breadcrumbs, parmesan and butter
in a bowl and season to taste.
3.) Lightly oil the Dutch Oven and then add the wild
salmon. Spread the mixture generously on the salmon and press
down a little.
4.) Finally just put the lid on and let the salmon cook in peace
until the salmon is juicy with a nutty crust.
Stuffed bread
KH 56g | EW 20g | F 43g

Servings: 4
Difficulty: easy
ingredients
- 1 loaf of brown bread
- 100g Emmentaler
- 100g bacon
- 1 clove of garlic
- 5 tbsp olive oil
- ½ bunch of parsley
- ½ bunch of chives
preparation
1.) First peel the garlic and then finely chop it. Wash the chives
and parsley thoroughly and also chop them into small
pieces. Mix all ingredients with the oil.
2.) Take the brown bread and cut into a diamond shape down to
the bottom. First put a slice of the Emmentaler in the slit that
has been created. Now brush the bread generously with the oil
mixture. Cut the bacon into small cubes and pour over the
coated bread.
3.) Put the garnished bread in the preheated Dutch Oven and let
it bake for 35 minutes.
4.) Then take it out, let it cool down briefly and don't allow too
much time to pass before consumption so that the cheese is still
melted.
Vegetable quiche
KH 35g | EW 23g | F 36g

Servings: 6
Difficulty: medium
ingredients
- 6 eggs
- 250g flour
- 1 cauliflower
- 350g carrots
- 100g butter
- 2 onions
- 1 bell pepper
- 200g peas
- 1 tbsp olive oil
- 150g grated Gouda cheese
- 100g whipped cream
- salt and pepper
preparation
1.) Mix the flour, 1 egg, 1 teaspoon salt, butter and 4 teaspoons
of water. Wrap in foil and put in the fridge for 30
minutes. Remove and wash the cauliflower florets. Peel the
onions, wash the peppers, cut both into small cubes. Put some
olive oil in the Dutch Oven and sauté the onions and florets in
it.
2.) Boil the mixture with the broth and simmer for 10
minutes. Peel the carrots and cut them into small cubes. Place in
the Dutch oven with the peas and bell pepper. As soon as the
carrots are firm to the bite, set the vegetables aside.
3.) Brush the Dutch Oven with oil, roll out the dough and use a
fork to perforate the base. Put the vegetable filling on top and
sprinkle with cheese. Mix together 5 eggs, cream and spices in a
bowl and pour over. Pour cheese over it again, close the lid and
bake for 45 minutes.
KH 57g | EW 29g | F 21g

Servings: 8
Difficulty: medium
ingredients
- 1 pack of lasagne sheets
- 2 packs of spinach leaves (frozen)
- 2 packs of creamed spinach (frozen)
- 800ml milk
- 4 packages of cream cheese
- 1 package of grated cheese of your choice
- salt and pepper
preparation
1.) First put the milk in the Dutch Oven and heat it up. Then add
the cream cheese and let it dissolve.
2.) Let the spinach thaw, wash and dry. Then add to the milk
mass and simmer. Taste everything.
3.) Peel the garlic and dice it, also add to the mixture. If
necessary, you can leave this out. After a few minutes of
simmering, transfer the mixture to another container.
4.) Place the first layer of lasagne sheets in the empty Dutch
Oven and distribute them evenly. Then pour the mixture and
repeat this process until the mixture is completely used up and
the last layer consists of the mixture.
5.) Now spread the cheese generously over the last layer and
then bake in the Dutch oven for 35 minutes. Important: because
of the spinach, only serve the lasagna cold the next day.
Pumpkin curry
KH 46g | EW 13g | F 1g

Servings: 3
Difficulty: easy
ingredients
- 1 Hokkaido pumpkin
- 1 piece of ginger as you like
- 100g red lentils
- 2 hands full of cranberries
- 1 clove of garlic
- 1 onion
- 2 teaspoons of curry spice
- 2 tbsp oil
- salt and pepper
preparation
1.) Remove the flesh of the pumpkin from the pumpkin so that
the bowl can be used as a bowl for serving. Cut the removed
meat into cubes.
2.) Peel and chop the onions, garlic and ginger. Then sweat the
cubes in the through oven with a little oil. Add the tomato paste
and mix everything thoroughly. After everything has got a good
color, deglaze with the vegetable stock.
3.) Round off with the lentils, cranberries and curry powder and
simmer for 10 minutes. Finally, add the pumpkin so that it
doesn't get too soft. Then simmer for another 15 minutes. As
soon as the curry is ready, serve in the hollowed out pumpkin.
Squid stew
KH 53g | EW 32g | F 3g

Servings: 3
Difficulty: easy
ingredients
-> Coal distribution: all briquettes on the lid
- 2 large squids
- 5 large potatoes
- 5 tomatoes
- 1 onion
- 1 clove of garlic
- Mediterranean herbs
preparation
1.) Thoroughly clean the potatoes and then peel them. Then cut
into even columns. In the Dutch Oven, lightly fry the potato
wedges with a little oil and season a little.
2.) Wash the tomatoes thoroughly, remove the stalk and dice
them. Peel and finely chop the onion and garlic. Add to the
potato wedges in the Dutch Oven and simmer.
3.) Put the squids with the arms upwards in the pot and then
place the lid on the Dutch Oven. Season the whole thing with
the Mediterranean herbs. Now let the mixture simmer for about
90 minutes.
KH 14g | EW 62g | F 33g

Servings: 8
Difficulty: medium
ingredients
- 2kg ribs
- ribs spice
- 600ml orange juice
- 4 tbsp Worcester sauce
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 2 teaspoons of ginger
- 2 tbsp garlic
- 5 tbsp brown sugar
- 5 tbsp honey
- 1 tsp chilli (chopped)
preparation
1.) Rub the ribs with the rib spice the day before and leave to
rest in the refrigerator overnight.
2.) The next day, melt the butter in the Dutch Oven and spread
the ribs on the bottom. Mix the orange juice, Worcester sauce,
balsamic vinegar, soy sauce, brown sugar, honey, cinnamon and
chilli together. Peel and chop ginger and garlic. Spread all the
ingredients over the ribs.
3.) After an hour, turn the ribs so that all ribs are well
marinated. Skim off most of the sauce after 2 hours. Place a
stainless steel container in the Dutch Oven, place a grid on it
and distribute the ribs on it.
4.) Double the briquettes. Let the sauce thicken and glaze the
ribs with it. Then bake for 35 minutes.
Bean stew
KH 12g | EW 11g | F 22g

Servings: 6
Difficulty: easy
ingredients
-> Coal distribution: ½ underneath, ½ on the lid
- 200g bacon
- 250g white beans
- 250g red beans
- 200g tomatoes
- 2 onions
- 1 tbsp honey
- 80ml beef broth
- 2 tbsp olive oil
- salt and pepper
preparation
1.) Pour the two beans through a sieve and allow them to
drain. Then rinse with cold water. Peel the onions and garlic and
chop both into small pieces. Cut the bacon into small cubes.
2.) Wash the tomatoes thoroughly and remove the stalk. Then
roll the dice. Preheat the Dutch oven and add a little olive
oil. Fry the bacon, garlic and onions in the oil.
3.) Then mix in the beans, tomato paste and honey and season
thoroughly with salt and pepper. Finally, mix the tomatoes with
the other ingredients and add the beef broth.
4.) Close the lid and bring the bean pot to a boil. If necessary,
taste again after 10 minutes and mix well.
Pizza mozzarella
KH 51g | EW 35g | F 33g
Preparation time: 20 min + 25 baking time

Servings: 4
Difficulty: easy
ingredients
- 1 finished pizza dough
- 1 pack of herbal cream cheese
- 5 fresh tomatoes
- 2 packs of mozzarella
- fresh basil
- 1 packet of grated pizza cheese
- salt and pepper
preparation
1.) The lid of the Dutch oven is used for this recipe. Grease the
lid and cover with flour. Roll out the dough evenly on the
floured lid and brush with the cream cheese.
2.) Wash the tomatoes thoroughly, remove the stalk and cut into
even slices. Drain the mozzarella and cut into thin slices. Spread
the tomatoes, mozzarella and basil on the pizza. Season the
topping and cover completely with the pizza cheese.
3.) Spread the briquettes and let the pizza bake for 25
minutes. Of course, the pizza can be topped with any
ingredients as you like.
Layer meat
KH 22g | EW 47g | F 69g

Servings: 12
Difficulty: easy
ingredients
- 3kg pork neck
- 400g bacon
- 250g BBQ rub
- 500ml BBQ sauce
- 4 large vegetable onions
- 2 large peppers
preparation
1.) Cut the neck of the pork into 1cm thick slices the day before
and remove the bone if necessary. Then smear the slices
generously with the rub and then put them in the fridge
overnight, wrapping them well.
2.) The next day, peel the onion, core the peppers and remove
the stalk. Cut both into thin slices.
3.) Line the bottom of the Dutch oven with the bacon. Then add
a layer of meat to the bacon layer and then put another layer of
the onions and peppers. Repeat this layering process until all the
ingredients have been used. Cover the whole thing with BBQ
sauce and finish with a checkerboard pattern made of bacon. Put
the lid on the pot and let the layered meat cook for 3 hours.
KH 9g | EW 31g | F 12g

Servings: 6
Difficulty: easy
ingredients
- 900g roast beef
- 5 onions
- 1 bottle of red wine
- 2 bay leaves
- 2 tbsp olive oil
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves (ground)
- 1 teaspoon of caraway seeds
- salt and pepper
preparation
1.) First peel the onions and the garlic cloves and chop them
into small pieces. Then add a little oil to the preheated Dutch
oven and let it simmer.
2.) Dice the meat as well, proceeding a little coarser or finer
depending on your preference, then add to the onions and garlic
in the Dutch oven. As soon as the meat has turned brown on all
sides, season with the cinnamon, cloves and caraway seeds.
3.) Stir in the tomato paste and season with salt and
pepper. Finally, pour in the red wine and add the bay
leaves. Always be careful that nothing burns on the floor. As
soon as all the ingredients are in the Dutch Oven, close the lid
and let simmer for about 90 minutes.
KH 21g | EW 24g | F 22g

Servings: 8
Difficulty: medium
ingredients
- 1kg of beef
- 400g onions
- 1 pineapple
- 2 tbsp vegetable oil
- 2 tbsp clarified butter
- 1 chili
- Curry powder of your choice
- salt and pepper
preparation
1.) Take the meat and dice it into bite-sized pieces. As soon as
all the meat has been diced, drizzle with the vegetable oil and
season with the curry powder, salt and pepper as desired.
2.) Peel the onions thoroughly and then dice them into small
pieces. Remove the peel from the pineapple, remove the stalk
and cut the pulp into small cubes. Wash the chilli thoroughly
and remove the seeds if necessary. Then also divide into small
pieces.
3.) Put the clarified butter in the Dutch Oven and heat it up. Add
the pieces of meat and fry them. Then add the onions and the
chilli pieces. As soon as the onions are translucent, add the
pineapple cubes and some water to the Dutch oven and simmer
for about 2 hours with the lid closed. To prevent the curry from
burning, it is best to stir constantly and, if necessary, add new
water.
KH 42g | EW 20g | F 15g

Servings: 10
Difficulty: easy
ingredients
- 600g smoked pork
- 1.5kg potatoes
- 600g onions
- 200g Mettenden
- 1kg of carrots
- 300ml white wine
- 5 tablespoons of broth (granular)
- 4 tablespoons rapeseed oil
- 6 sprigs of thyme
- salt and pepper
preparation
1.) Remove the skin from the onions and then dice them into
small pieces. Wash, peel and cut the carrots. Clean the potatoes
and cut into cubes. Put all ingredients aside for now.
2.) Cut the meatloaf and cut the smoked pork into cubes. Wash
the thyme and separate the leaves from the branches.
3.) Put a little oil in the Dutch Oven and fry the meatloaf and the
smoked pork with the thyme. After searing, layer the previously
cut ingredients on the smoked pork and finish with a layer of
potatoes. Season everything thoroughly with salt and pepper.
4.) Thoroughly mix the white wine with 750ml water and the
broth in a bowl. Pour the mixture over the layers and then
simmer for 3 hours. The crème fraîche can be used for serving.
Creole Jambalaya
KH 17g | EW 30g | F 18g

Servings: 6
Difficulty: easy
ingredients
- 250g smoked sausage of your choice
- 200g ready-to-eat crabs
- 250g ham (lean)
- 1 1/2 cups of rice
- 3 tomatoes
- 3 onions
- 1 bell pepper
- 2 bay leaves
- 1 pepper
- olive oil
preparation
1.) Peel the onions and garlic cloves and then dice them into
small pieces. Also cut the lean ham and smoked sausage into
small pieces.
2.) Put a little oil in the Dutch Oven and fry the onion and garlic
cubes in it. As soon as the onions are translucent, add the
sausage and ham and fry them.
3.) Wash the tomatoes thoroughly, peel, remove the stalk and
dice. Then also put in the Dutch Oven. Wash the peppers,
remove the seeds and the stalk and cut into small pieces. Then
also add to the pot.
4.) Wash the rice thoroughly in a sieve until the water is clear
and then add 3 cups of water to the mixture. Round off the
whole thing with the pepper and bay leaves and simmer for
about 15 minutes. Finally, after 15 minutes, add the crabs to the
jambalaya and simmer for another 15 minutes.
KH 29g | EW 28g | F 25g

Servings: 8
Difficulty: medium
ingredients
- 600g ground beef
- 200g risotto rice
- 150g parmesan cheese
- 7 tomatoes
- 3 onions
- 2 cauliflowers
- olive oil
- beef broth
preparation
1.) Peel and dice the onions. Remove the cauliflower florets
from the stalk and wash thoroughly. Put a little oil in the Dutch
Oven and fry the minced meat in it.
2.) Peel the garlic and place in the Dutch Oven together with the
diced onions and sauté. Taste everything well. Wash the
tomatoes thoroughly, remove the stalk and dice. Add the
tomatoes with the risotto rice and the cauliflower to the minced
meat.
3.) Now fill the Dutch Oven with enough broth. Close the lid
and let it cook until the cauliflower is firm to the bite. Just
before the end, add the parmesan.
Cheese noodles
KH 45g | EW 17g | F 26g

Servings: 4
Difficulty: easy
ingredients
- 600g spaetzle
- 150g Gouda (grated)
- 3 onions
- 3 tbsp oil
- 3 tbsp flour
- salt and pepper
preparation
1.) Put water in the Dutch Oven and season with salt. Add the
spaetzle and cook for about 12 minutes. Peel the onions and
divide them into individual rings. Then turn them in flour.
2.) After the spaetzle have finished cooking, drain them through
a sieve. Pour the oil into the empty Dutch Oven and sauté the
onion rings until they turn golden brown.
3.) Then add the spaetzle and add the cheese to everything. Mix
well and bake for about 15 minutes.
KH 29g | EW 6g | F 11g
Servings: 8
Difficulty: easy
ingredients
- 1.2 liters of vegetable stock
- 400g mushrooms
- 400g carrots
- 300g rice
- 6 tbsp olive oil
- 3 tbsp soy sauce
- 3 bananas
- 1 Chinese cabbage
- 1 bunch of spring onions
- 1 lemon
preparation
1.) Put the vegetable stock in the Dutch Oven and bring to the
boil. Add the rice and let it soak for about 40 minutes on a not
so high heat.
2.) Thoroughly clean the spring onions, carrots and mushrooms

and then cut everything into thin slices. Immediately drizzle the
mushrooms with the lemon juice from half a lemon.
3.) Peel the bananas and cut them into slices. Heat 3 tablespoons
of oil in the lid of the Dutch Oven and sauté all previously cut
ingredients. Stir continuously for 10 minutes so that nothing
burns.
4.) Remove some leaves from the Chinese cabbage and wash
them thoroughly and then cut them into strips. Now add the
leaves and the contents of the lid to the rice in the Dutch Oven,
mix everything thoroughly and season if necessary. Let
everything cook together for 10 minutes with the lid closed.
Coq au vin
KH 26g | EW 46g | F 34g

Servings: 10
Difficulty: easy
ingredients
- 1.6kg of chicken
- 250g flour
- 250ml brandy
- 250g clarified butter
- 250g mushrooms
- 100g rib bacon
- 5 carrots
- 5 onions
- 1 bottle of Beaujolais
- salt and pepper
preparation
1.) Divide the chicken into individual portions. Remove the skin
completely. Wash and pat the meat. Preheat the Dutch Oven,
then add the wine and bring to the boil until it has reduced by
half.
2.) Season the meat and roll it in a bowl with flour. Now use the
lid of the Dutch oven and dissolve butter in it. Sear the meat that
was previously turned in flour.
3.) Peel the carrots and onions and dice them. Dice the
bacon. Fry everything in the lid and then place in the Dutch
Oven. Season everything to taste and top up with the
brandy. Close the lid and let cook for 1 hour.
4.) At the end of the cooking time, remove the lid, season again
if necessary and then melt clarified butter in the lid and fry the
previously washed and cut mushrooms. Then add to the Dutch
oven for a few minutes and serve.
KH 43g | EW 34g | F 33g

Servings: 10
Difficulty: medium
ingredients
- 1.5kg ground beef
- 1.5kg potatoes (waxy)
- 4 onions
- 1 head of white cabbage
- 200ml cream
- 1 bunch of soup vegetables
- 3 eggs
- 3 tbsp mustard
- cornstarch
- lard
- bread flour
- salt and pepper
preparation
1.) Bring the water to the boil in the Dutch Oven. Salt and cook
the cabbage in it. Peel the onions, wash the parsley, chop both
into small pieces. Knead the eggs, mustard, parsley and minced
meat together. Add the breadcrumbs.
2.) Take the cabbage head out of the Dutch Oven, loosen the
leaves and remove the stem. Spread the minced meat mixture on
top and form into packages. Fix the packages with a piece of
kitchen twine.
3.) Wash the soup vegetables and cut them into small
pieces. Brush the Dutch oven with the lard and dissolve in
it. Fry the cabbage mince packets on all sides in the dissolved
lard.
4.) Put the soup greens and the onions in the Dutch Oven and
sauté. After 7 minutes, deglaze everything with water and
simmer for about 45 minutes. Wash and chop the potatoes. 25
minutes before the end of the cooking time, add the potatoes to
the saucepan and bring to the boil with the cream.
Curry with tofu
KH 29g | EW 7g | F 3g

Servings: 8
Difficulty: easy
ingredients
- 600g potatoes
- 400g tofu
- 300g corn
- 25g ginger
- 3 zucchinis
- 2 onions
- 2 tbsp coconut oil
- 1 green chilli pepper
- 1 can of coconut milk
- Spices at will
preparation
1.) Peel the onions, garlic and ginger and chop everything. Core
the chilli pepper and cut into small rings. Clean the potatoes,
remove the skin and dice. Drain the tofu and then also cut into
cubes.
2.) Preheat the Dutch Oven and fry the onions, garlic, ginger
and chilli in it. As soon as the onions are translucent, add the
tofu until it has a brownish color. Then add the potato cubes and
deglaze with the broth. Then let everything simmer for 15
minutes.
3.) Wash the zucchini, remove the ends and cut into
slices. Drain the corn and place in the Dutch Oven with the
zucchini strips and coconut milk and simmer for another 15
minutes. Season with spices to taste.
Sweet and sour duck
KH 33g | EW 24g | F 17g

Servings: 4
Difficulty: easy
ingredients
- 500g duck breast
- 1 pineapple
- 1 onion
- 1 can of tomatoes (peeled)
- 1 teaspoon ginger (grated)
- 1 tbsp curry powder
- 1 tbsp sugar
- 1 tbsp vinegar
- 2 tbsp oil
- salt and pepper
preparation
1.) First separate the skin from the duck breast and then cut both
into strips. Preheat the Dutch oven and then add the oil. Fry
both the duck and the meat in the hot oil.
2.) Remove the peel from the pineapple and remove the
stalk. Quarter the pineapple and add to the meat together with
the tomatoes. Peel and chop the onions and garlic. Then also
add to the Dutch oven.
3.) Now season everything with the vinegar, the sugar, the curry
powder and the ginger. Mix everything together thoroughly and
add salt and pepper. Now close the lid and let it cook for about 1
hour.
Bolognese
KH 41g | EW 15g | F 12g

Servings: 8
Difficulty: easy
ingredients
- 400g whole wheat pasta
- 300g ground beef
- 800ml canned tomatoes
- 2 onions
- 2 carrots
- 2 celery
- 2 tbsp olive oil
- 2 teaspoons of dried oregano
- 1 clove of garlic
- 1 chilli pepper
- salt and pepper
preparation
1.) Preheat the Dutch Oven. Peel and chop the onions and
garlic. As soon as the Dutch Oven is preheated add the olive
oil. Add the onions and garlic to the oil and sauté in it until
translucent. Peel the carrots and clean the celery. Cut both into
small pieces.
2.) Add the minced meat to the onions and cut into small
pieces. After about 5 minutes add the carrots and celery to the
minced meat. Add the oregano to everything. After another 5
minutes, pour the canned tomatoes on top. Close the lid and let
everything cook. Stir every 15 minutes. If there is not enough
water, add a little water. The Bolognese is ready as soon as the
mince is no longer pink and the vegetables have a firm
consistency.
3.) Cook the pasta in lightly salted water in advance until the
pasta is firm to the bite. Either use the Dutch Oven or another
pot if necessary.
Macaroni cheese
KH 70g | EW 34g | F 55g

Servings: 6
Difficulty: easy
ingredients
- 500g macaroni
- 200g cheddar
- 200g Emmentaler
- 100g parmesan cheese
- 400ml milk
- 200ml cream
- 90g butter
- 50g breadcrumbs
- 40g flour
- 1 clove of garlic
- salt and pepper
preparation
1.) Heat the Dutch Oven. Heat 60g butter in it and clarify, then
remove the Dutch Oven from the coals and use a whisk to stir
the flour into the butter until it becomes smooth.
2.) Then slowly add the milk and cream and bring to the boil,
stirring constantly. Season to taste and simmer over low heat for
10 minutes.
3.) Cook the macaroni in a little salted water until they are firm
to the bite. Then add the cheeses to the saucepan. Mix
everything thoroughly until you get a tough mixture. If
necessary, season again.
4.) Peel the garlic and put it through a garlic press. Now heat the
lid of the Dutch oven and melt 30g butter in it. Toast the
breadcrumbs with the garlic until the breadcrumbs are lightly
browned. Then spread the macaroni on the cheese and bake with
the lid closed in the Dutch oven for about 35 minutes until the
surface is golden brown.
Crispy redfish
KH 38g | EW 23g | F 9g

Servings: 8
Difficulty: easy
ingredients
- 500g potatoes
- 500g redfish fillet
- 500g tomatoes cut into pieces
- 1 pack of frozen spinach
- 1 lemon
- 150g Emmentaler (grated)
- 250g breadcrumbs
- some butter
- salt and pepper
preparation
1.) Preheat the Dutch Oven and then add the butter. Peel the
potatoes and then cut them into slices and line the base of the
Dutch oven with them. Add a little water and let it soften. Then
spread the spinach over it and season everything well.
2.) Wash the lemon under hot water and then drizzle the lemon
juice over the fish. Place on top of the spinach and then the
tomato pieces over the fish. Mix the grated cheese with the
breadcrumbs in a bowl and cover the fish with them.
3.) Now spread a few more flakes of butter over it and then bake
for about 30 minutes. Test beforehand whether the fish is not
ready. Then season again to taste.
Sharp ribs
KH 11g | EW 83g | F 43g

Servings: 6
Difficulty: easy
ingredients
- 2kg ribs
- 5 stalks of celery
- 3 medium hot chillies
- 3 carrots
- 5 shallots
- 4 teaspoons sweet chili sauce
- mustard
- 1 bottle of ginger ale
- 1 small ginger bulb
- salt and pepper
preparation
1.) Rub the ribs thoroughly with the selected mustard one day
before preparation, season to taste and then leave to steep
overnight.
2.) Preheat the Dutch Oven the following day. Wash and dice
the shallots. Now place the ribs in the Dutch Oven and fry them
briefly. Then remove and fry the shallots in the fat of the
ribs. Peel the garlic and ginger, wash the chillies. Chop
everything into small pieces, add to the saucepan and stir well.
3.) Then deglaze with the ginger ale and let it boil down. Then
pour in half of the vegetable stock and put the ribs back into the
pot. Cover and cook for 2 hours.
4.) Peel the carrots, wash the celery and cut both into
slices. After the 2 hours put in the Dutch Oven and season with
the sweet chili sauce. Then cook again for 1 hour.
Stuffed peppers
KH 17g | EW 14g | F 13g

Servings: 6
Difficulty: easy
ingredients
- 6 peppers (choose color as you like)
- 10 large mushrooms
- 200g mixed minced meat
- 1 large onion
- 5 tbsp oil
- 200g cooked rice
- 250ml tomato sauce
- 100g cheddar (grated)
- salt and pepper
preparation
1.) Preheat the Dutch Oven. Peel the onions and garlic, add a
little oil to the Dutch oven and sauté until translucent. Wash the
peppers thoroughly. Carefully remove the lid and remove the
seeds. Put the hollowed out peppers and the removed lids aside.
2.) Now add the minced meat to the garlic and onions in the
Dutch Oven. Wash and dice the mushrooms. Also add. Now put
the rice in the pot, fry everything well and mix.
3.) Stir in half of the tomato sauce, season everything to taste

and remove from the Dutch oven as soon as everything is
ready. Now fill the wrapped peppers with the filling you just
made and place them well in the Dutch Oven.
4.) Distribute the remaining tomato sauce evenly on the filled
peppers, garnish with the cheddar and then put the lid of the
peppers on top. Let it cook for 25 minutes with the lid closed.
KH 21g | EW 35g | F 50g

Servings: 6
Difficulty: easy
ingredients
- 800g ground beef
- 150g Emmentaler (grated)
- 6 large mushrooms
- 4 large potatoes
- 3 tbsp BBQ rub
- 2 tbsp herbs of Provence
- 1 packet of bacon
- 1 clove of garlic
- 1 bottle of Cremefine
- some oil
- salt and pepper
preparation
1.) Preheat the Dutch Oven and then add the oil. Now line the
base with 4 slices of bacon. Season the minced meat well. Wash
the mushrooms thoroughly and cut them into slices. Peel and
chop the garlic.
2.) Peel the potatoes and cut into slices. Now layer the
individual components. Start with the hack and spread the BBQ
rub over it. Pour the mushrooms over it and then spread the
garlic.
3.) Repeat this layering until the last layer is potatoes. is
completed. Season the potato layers thoroughly with salt,
pepper and Provence herbs.
4.) Pour the Cremefine over the last layer of potatoes and cover
the whole with the Emmentaler. Finally, spread the bacon over it
and then bake with the lid closed for about 90 minutes.
KH 27g | EW 35g | F 35g

Servings: 8
Difficulty easy
ingredients
- 700ml beef broth
- 500g white beans
- 400g canned tomatoes
- 300g bacon in one piece
- 250g tomato ketchup
- 150g onions
- 100g brown sugar
- 100ml orange juice
- 50g sugar
- 6 chicken wings
- 6 chicken legs
- 2 tbsp honey
- 1 tbsp chili powder
- salt and pepper
preparation
1.) Preheat the Dutch Oven. Peel and chop the onions. Put the
beans in a colander and wash them off. Cut the bacon into slices
and sauté with the onions in the Dutch oven. Add the beans and
brown sugar, stir-fry for 3 minutes. Deglaze with the tomatoes,
600ml beef stock and 150ml of the ketchup and simmer for 2
hours.
2.) After 2 hours, remove the lid and let it simmer until the
sauce becomes thick. To taste. Mix the orange juice with the
chili powder, honey, sugar and ketchup. Rinse and pat the
chicken wings and legs, then brush the marinade thoroughly. Let
it steep for 60 minutes. Then put some oil in the lid of the Dutch
oven and fry the chicken legs in it. As soon as all the legs are
ready, add them to the bean mixture.
Moussaka
KH 66g | EW 45g | F 42g

Servings: 6
Difficulty: easy
ingredients
- 1kg ground beef
- 1kg of potatoes
- 400g canned tomatoes (pieces)
- 3 eggplants
- 90g parmesan
- 40g butter
- 40g flour
- 400ml milk
- 1 large onion
- 1 pinch of cinnamon
- some olive oil
- salt and pepper
preparation
1.) Pre-cook the potatoes. Then peel, cut into even slices and
season. Wash the aubergines and slice 2 of them , the third
lengthways. Mix a marinade with oil, salt and pepper and pickle
the aubergines. In the preheated lid of the pot, fry the aubergines
with a little oil. Peel and finely chop the onion and garlic, add to
the pan and fry with the mince.
2.) Add the tomatoes, season to taste and simmer until the liquid
has evaporated. Grease the Dutch Oven and line the edge with
aubergine strips. Now layer the potatoes, aubergines and minced
meat. Melt the butter for the sauce. Add the flour, milk and
parmesan until you get a smooth sauce. Season to taste
and let steep for 10 minutes . Pour over the layers and bake for
45 minutes with the lid closed.
Lamb shank
KH 25g | EW 20g | F 7g
Servings: 4
Difficulty: medium
ingredients
- 2 legs of lamb
- 400ml lamb stock
- 200ml red wine
- 1kg of chunky tomatoes
- 5 carrots
- 1 leek
- 3 onions
- 2 tbsp herbs of Provence
- some cane sugar
- oil
- salt and pepper
preparation
1.) Make a marinade from the herbs, salt and cane sugar in a
bowl and use it to marinate the legs of lamb thoroughly.
2.) Peel and chop the garlic cloves. Peel and chop the onions as
well. Put both in the Dutch Oven with a little oil and let fry. Peel
the carrots, remove the ends and then cut into thin slices. Wash
the leek and cut into small pieces. Put both in the Dutch Oven as
soon as the onions are lightly steamed.
3.) Now put the chunky tomatoes in the pot and bed the leg of
lamb on the vegetables. Then add the red wine and lamb
stock. Close the lid and let everything stew for 45
minutes. After about 30 minutes, check whether the legs of
lamb are not ready beforehand.
Sweet Potato Curry
KH 51g | EW 12g | F 4g

Servings: 6
Difficulty: easy
ingredients
- 600g eggplant
- 300g yogurt
- 240g chickpeas
- 60g raisins
- 20g ginger
- 1 clove of garlic
- 1 can of coconut milk
- 1 can of chopped tomatoes
- 2 limes
- salt and pepper
preparation
1.) Preheat the Dutch Oven. Wash the aubergines, dice them,
season them well and then let them steep for 30 minutes. Peel
and finely chop the garlic, onions and ginger. Sauté the onions,
garlic and ginger in a little oil until the onions are
translucent. Add the raisins and pour the coconut milk, tomatoes
and broth on top. Simmer for 20 minutes.
2.) Meanwhile, peel and dice the sweet potatoes. Puree
everything in the pot after the 20 minutes. Now fry the
aubergine with a little oil in the lid of the Dutch oven. Wash the
chickpeas in a sieve and then dry them off. Then put the sweet
potatoes in the Dutch Oven, simmer for 30 minutes and then
refine with the juice of a lime.
3.) For the topping, wash the other lime thoroughly and use the
grater to rub the peel and mix it with the yogurt. Then add the
juice and season to taste.
KH 46g | EW 12g | F 6g

Servings: 4
Difficulty: medium
ingredients
- 500g asparagus (green)
- 200g risotto rice
- 100ml white wine
- 100g rocket
- 6 tbsp parmesan
- 7 tbsp olive oil
- 4 tbsp pine nuts
- 1 liter of vegetable stock
- 1 onion
- 1 clove of garlic
preparation
1.) Heat salted water in the Dutch Oven. Wash the asparagus,
remove the ends and add to the water for 7 minutes. Rinse after
cooking and cut into slices.
2.) Peel and chop the onion and garlic. Put 1 tablespoon of olive
oil in the Dutch Oven and sauté the onions until
translucent. Add the garlic and risotto rice and sauté for 3
minutes. Now pour a ladle of vegetable stock over the rice,
close the lid and let it simmer. As soon as the rice has soaked up
the liquid, pour another ladle with the vegetable stock over it
until the vegetable stock is completely used up. Also add the
white wine.
3.) As soon as the rice is ready, remove the lid of the Dutch
oven and use it as a pan to roast the pine nuts. Wash the rocket
and pat dry. Then chop up. Now mix the pine nuts, the
asparagus, the rocket, the remaining olive oil and the parmesan
into the rice and mix everything together.
Pulled Pork
KH 8g | EW 57g | F 48g

Servings: 8
Difficulty: medium
ingredients
- 400ml broth
- 6 small onions
- 4 tbsp BBQ rub
- 3 tbsp mustard
- 2 ½ kg pork neck
- 2 dried hot peppers
- 2 apples
- 1 shot of sherry
- 1 tbsp hoisin sauce
- 2 tbsp oil
preparation
1.) Put the rub in a large bowl and then turn the meat in it
thoroughly and rub the rub. Then let it flow.
2.) Peel and chop the onions. Wash the peppers and cut into
strips. Wash the apples as well, remove the core and then cut
into slightly thicker slices.
3.) Put the oil in the Dutch Oven and fry the onions until
translucent. Add the peppers and apples and fry lightly. Add the
tomato paste and mix everything together. Place the meat on the
bed of vegetables and pour the broth over everything. Simmer
for 90 minutes and then add the sherry. After the cooking time,
let the meat rest so that it is easier to pull afterwards.
Pumpkin with mince
KH 31g | EW 49g | F 48g

Servings: 4
Difficulty: medium
ingredients
- 600g mixed minced meat
- 100ml broth
- 150g Edam
- 4 slices of pork belly
- 3 large potatoes
- 1 Hokkaido pumpkin
- 1 egg
- 2 chillies
- 1 roll from the day before
- salt and pepper
preparation
1.) Preheat the Dutch Oven. Peel and chop the garlic. Wash the
chilies and chop them up too. Wash the pumpkin thoroughly and
remove the lid. Remove the pumpkin flesh and set aside.
2.) Mix the minced meat with the roll and egg in a bowl and
knead well. Add the cheese and garlic and knead in. Now add
the chillies and season everything to taste. Fill the pumpkin with
the pumpkin meat you just removed and then sprinkle with
cheese.
3.) Line the bottom of the Dutch Oven with the belly slices and
then place the pumpkin on top and close the lid.
4.) Peel the potatoes and cut them into slices. Then place around
the pumpkin and season to taste. Pour broth over everything and
then simmer with the lid closed for about 2 hours.
Shrimp with coconut

KH 13g | EW 30g | F 12g

Servings: 4
Difficulty: medium
ingredients
- 500g prawns
- 120ml chicken broth
- 120g pre-cooked rice
- 75g onions
- 50g desiccated coconut
- 2 tbsp olive oil
- 2 teaspoons of cayenne powder
- 2 teaspoons of brown sugar
- 1 green pepper
- 1 egg
- 1 teaspoon thyme
- salt and pepper
preparation
1.) Preheat the Dutch Oven. Peel and chop the onions. Put the
oil in the pot and sauté the onions until translucent. Wash, core
and cut the bell peppers. Put the coconut flakes in a
bowl. Prepare the shrimp ready to eat.
2.) Whisk the eggs. Turn the shrimp first in the eggs, then in the
desiccated coconut. Place the breaded prawns in the Dutch
Oven and fry briefly on both sides until they are evenly
browned.
3.) Put the onions in the Dutch Oven and also add the
peppers. Season the rice with the spices and then place in the
center of the pot. Pour the chicken stock over the rice while the
vegetables fry on the edge. Close the lid and let everything rest
in the pot until the rice is warm.
Stew with zucchini
KH 45g | EW 6g | F 2g

Servings: 4
Difficulty: easy
ingredients
- 150ml white wine
- 5 potatoes
- 2 large zucchinis
- 1 onion
- 1 bell pepper
- 3 jalapenos
- 1 celery
- salt and pepper
preparation
1.) Peel and chop the onion and garlic. Place in the Dutch Oven
and simmer until the onion is translucent. Peel the carrots and
then dice them. Wash the peppers, remove the core and cut into
slices. Then halve these slices again.
2.) Wash off the celery and dice it into small pieces. Then fry in
the Dutch oven. Wash the jalapenos and cut into rings. Fry the
carrots, bell peppers and jalapenos in the Dutch oven and stir
everything thoroughly. Then season to taste.
3.) Now wash the zucchinis thoroughly and then cut them into
cubes. Add to the remaining ingredients in the saucepan and let
sear for 10 minutes. Then deglaze everything with the broth and
add the white wine. Season again if necessary. Simmer for about
1 hour and then serve.
4.) If you want to eat some meat with it, you can fry the bacon
cubes .
Noodle pot
KH 22g | EW 8g | F 9g

Servings: 8
Difficulty: easy
ingredients
- 800ml canned tomatoes
- 400g pasta of your choice
- 200g salsiccia
- 2 tbsp olive oil
- 1 zucchini
- 1 carrot
- 1 celery
- 1 clove of garlic
- salt and pepper
preparation
1.) Peel and chop the garlic and onions. Put aside. Wash the
zucchini and celery and cut into thin slices. Peel and quarter the
carrot.
2.) Preheat the Dutch Oven and add the oil. Sauté the onions
and garlic in the oil until the onions are translucent. Then add
the carrot and celery and sauté for a few minutes. As soon as
both are soft, add the zucchini.
3.) As soon as this is also firm to the bite, push all the
vegetables to the side and fry the sausage in the middle. To do
this, cut open the casing and press the sausage into the middle in
the form of dumplings. As soon as the dumplings are cooked
through, add the tomato paste to the saucepan and season with
spices as desired. Then deglaze with the stock and the
tomatoes.
4.) Put the pasta under the mixture and close the lid. Then
simmer for 25 minutes and test in between whether there is
enough liquid so that the pasta can become soft.
KH 30g | EW 97g | F 32g

Servings: 8
Difficulty: medium
ingredients
- 3.5kg beef brisket
- 20 prunes
- 3 large red onions
- 4 carrots
- 2 red peppers
- 10 lemons pickled in olive oil
- 1 can of chickpeas
- 6 tomatoes
- 1 bunch of celery
- 1 glass of beef stock
- some olive oil
- Spices at will
- salt and pepper
preparation
1.) Preheat the Dutch Oven and add olive oil. Cut the beef
brisket into pieces and fry in them. Peel the onions and garlic,
chop them and fry them. Peel the carrots, wash the celery and
bell peppers, cut everything into bite-sized pieces and fry with
the beef brisket. To taste.
2.) Deglaze everything with the stock. Now add the tomatoes
and then close the lid and simmer for 2 ½ hours. Drain the
chickpeas through a sieve and dry them briefly with a kitchen
towel. After the cooking time, fold in and let simmer for 30
minutes. Season again to taste.
3.) Finally, put the pickled lemons and prunes on top and let the
whole boil again for another half an hour until everything is
well absorbed.
Soups
Chicken Cheese Soup
KH 11g | EW 40g | F 10g

Servings: 8
Difficulty: easy
ingredients
- 1kg of chicken breast
- 1kg mushrooms
- 2 large onions
- 3 tbsp rapeseed oil
- 1 bell pepper
- 500ml milk
- 200g peas
- 200g carrots
- 500ml water
- 4 packets of processed cheese
- salt and pepper
- Other spices and chilli, if you like
preparation
1.) First wash the chicken fillet with cold water and dab it with a
paper towel. Cut the fillet into small cubes, dry again if
necessary.
2.) Put the rapeseed oil in the Dutch Oven and heat it up. Then
add the chicken cubes and fry until there is no more liquid. In
the meantime, rinse the mushrooms thoroughly and also dice
them. Peel and dice the onion. Add both to the meat and simmer
until both ingredients get a little color.
3.) Pour water and milk on top and season to taste. Drain the
peas, peel and chop the carrots. Add both ingredients to the milk
mixture. After 7 minutes, add the processed cheese. Season a
little while stirring and garnish as desired. Always make sure
that the Dutch Oven does not get too hot and the soup fails.
KH 30g | EW 5g | F 8g

Servings: 10
Difficulty: easy
ingredients
- 2 hokkaido pumpkins
- 200ml cream
- 200g chestnuts
- 1 leek
- 2 onions
- 1 piece of celery
- 3 potatoes
- 1 piece of ginger
- 1 liter of water
- 2 tbsp oil
- Salt and other spices if you like
preparation
1.) Remove the peel and seeds from the pumpkin and cut the
pulp into bite-sized pieces. Peel and finely chop the onions and
garlic, wash the leek thoroughly and cut into fine rings. Then
peel the celery and potatoes and cut them into cubes.
2.) Heat a little oil in the Dutch Oven and heat the garlic and
onions in it. Then add the leek, potatoes and celery. After
everything has got a nice color, rub off with water. Simmer for
about 50 minutes.
3.) Score the chestnuts and put them on the grill for 20 minutes
so that the shell can be removed more easily. After the 50
minutes, refine the soup with the cream and season
well. Finally, finely puree the soup using a hand blender and add
the chestnuts. Let simmer for another 10 minutes.
Chorizo potato soup
KH 60g | EW 36g | F 30g

Servings: 4
Difficulty: easy
ingredients
- 375g chorizo
- 2 onions
- 500g potatoes
- 250ml chicken broth
- 250ml milk
- 500g spinach leaves
- Sweet peppers
preparation
1.) Preheat the Dutch Oven. Peel the sausage and cut into small
pieces. Thoroughly peel and chop the onions and garlic. Now
fry the chorizo with a little oil in the Dutch oven. Then take out
and set aside and fry the garlic and onions in the Dutch Oven.
2.) Peel and chop the sweet potatoes and potatoes. Add both to
the onions and garlic and season to taste with the paprika.
3.) Deglaze the whole thing with the chicken stock and milk and
let the soup simmer for 25 minutes. Then puree the soup. Thaw
the spinach at TK. Then wash the spinach thoroughly in a sieve
and add to the soup together with the chorizo. Let it stand for 10
minutes.
Lentil soup
KH 25g | EW 15g | F 10g

Servings: 4
Difficulty: easy
ingredients
- 450g lentils
- 150g of bacon
- 1 bunch of soup greens
- 2 tbsp white wine vinegar
- 1 tbsp sugar
- salt and pepper
preparation
1.) First wash the lentils and then leave them to soak
overnight. Wash the soup greens thoroughly and then cut into
small cubes. Peel the onions from the soup greens and dice them
together with the bacon.
2.) Sauté the onions together with the bacon in the Dutch Oven
until the onions are translucent. Then add the lentils with the
vegetable stock and cook for about 30 minutes.
3.) Put the soup greens in the Dutch Oven and cook for 25
minutes. Finally, add sugar, vinegar, salt and pepper to taste.
KH 62g | EW 30g | F 95g

Servings: 4
Difficulty: easy
ingredients
- 750g cream double
- 600g corn
- 500g potatoes
- 500ml milk
- 200g Emmentaler
- 50g butter
- 3 onions
- salt and pepper
preparation
1.) Peel the onions thoroughly and dice them. Wash the
potatoes, remove the peel and also dice. Put the butter in the
Dutch Oven and let it melt. As soon as the butter has melted,
sauté the onions in it. To prevent burning, stir regularly.
2.) After 5 minutes add the diced potatoes to the onions. After
another 5 minutes, remove the potatoes and flour them. Make
sure you use the right dose of flour. Return to the Dutch Oven
and add the milk as well.
3.) Finally add the cheese, the double cream and the corn to the
soup. Stir everything thoroughly and season the soup to
taste. Simmer for 20 minutes until the potatoes are firm to the
bite.
Tomato soup
KH 15g | EW 5g | F 8g

Servings: 4
Difficulty: easy
ingredients
-> Coal distribution: 2/3 below, 1/3 on the pot
- 1.7kg tomatoes
- 1 onion
- 1 clove of garlic
- 2 tbsp olive oil
- 1 tbsp crème fraîche
- salt and pepper
preparation
1.) Peel the onion and the clove of garlic and then chop them
into small pieces. Put the oil in the Dutch Oven and sauté the
chopped garlic and onion.
2.) Wash the tomatoes thoroughly with warm water, remove the
stalk and cut into small cubes. Then add to the onion and
garlic. Season the ingredients to taste and simmer for about 10
minutes.
3.) Add the crème fraîche to the soup and stir everything
together. If desired, puree the soup. Simmer for another 10
minutes.
Zucchini soup
KH 25g | EW 4g | F 16g

Servings: 4
Difficulty: easy
ingredients
- 750g zucchini
- 300g potatoes
- 3 onions
- 1 clove of garlic
- 3 tbsp clarified butter
- salt and pepper
preparation
1.) Peel and dice the onions and garlic. Then sauté with the
clarified butter in the Dutch Oven. Wash the zucchinis
thoroughly with warm water and remove the ends. Clean the
potatoes and then cut them into cubes. The zucchinis too. Add
both to the onions and garlic.
2.) After sautéing, deglaze all ingredients with the vegetable
stock and simmer for 15 minutes. Then carefully puree with a
hand blender.
3.) Now stir in the crème fraîche and mix everything together
well and season with salt and pepper if necessary. Let simmer
again for 10 minutes.
Chicken soup
KH 9g | EW 38g | F 26g

Servings: 4
Difficulty: easy
ingredients
- 1 soup chicken
- 400g carrots
- 1 stick of leek
- 2 ½ liters of water
- 250g pearl barley
- 250g celery
- 2 green onions
- 2 tbsp soy sauce
- 2 tbsp oil
- salt and pepper
preparation
1.) Preheat the Dutch Oven, cut up the soup chicken and, as
soon as the Dutch Oven has reached a good temperature, add a
little oil and let it fry.
2.) Wash the vegetable onions, the leek, the pearl barley and the
celery thoroughly with warm water and dice. Wash, peel and
slice the carrots as well.
3.) As soon as the meat is through, take it out of the Dutch

oven, add the onions and sauté until translucent. Then add the
water and stir in the tomato paste.
4.) Add the previously diced vegetables to the pot, season to
taste and let simmer for 3 ½ hours. After simmering, remove the
meat and detach it from the bone. Put the meat back into the pot
and simmer for another 90 minutes.
Rice and lemon soup

KH 10g | EW 5g | F 10g

Servings: 4
Difficulty: easy
ingredients
- 75g rice
- 5 tbsp lemon juice
- 4 egg yolks
- 3 stalks of celery
- 2 tbsp olive oil
- 1 large onion
- 1 large carrot
- salt and pepper
preparation
1.) Thoroughly clean the celery and the carrot, remove the ends
and dice. Peel the onion and cut into small cubes. Put the olive
oil in the Dutch Oven and sauté the onions until
translucent. Then add the celery and the carrot. Deglaze with the
vegetable stock and simmer for 10 minutes.
2.) After the 10 minutes, puree thoroughly with a hand blender

and add the rice. This has to swell in the soup for 20 minutes.
3.) Open and separate the 3 eggs and then beat the egg yolks in
a bowl until frothy. Then add the lemon juice and mix. Season
to taste with salt, pepper and 3 tablespoons of broth.
4.) Take the Dutch Oven off the fire and add the mixture you
have just made and mix it thoroughly with the other
ingredients. Let everything stand for 5 minutes.
KH 45g | EW 6g | F 20g

Servings: 4
Difficulty: easy
ingredients
- 600g potatoes
- 3 tomatoes
- 2 avocados
- 1 onion
- 3 tbsp parsley
- 2 tbsp oil
- salt and pepper
preparation
1.) Wash the potatoes and season well. Peel the onion and chop
finely. Heat the oil in the Dutch Oven and then sauté the onion
in it. As soon as it is translucent, add the potatoes.
2.) Stir in the broth piece by piece and season everything with
the parsley, salt and pepper. Let the mixture cook for 20 minutes
and then puree.
3.) Wash the tomatoes thoroughly, remove the stalk (possibly
also the seeds) and then dice. Wash the avocados as well,
remove the stones, remove the pulp from the skin and then
dice. It is important that the lemon juice is drizzled on the cubes
immediately so that the pulp does not turn brown.
4.) Finally, add the diced tomatoes and avocados to the soup and
serve.
Peppery soup
KH 10g | EW 50g | F 62g

Servings: 8
Difficulty: easy
ingredients
- 6 Cabanossi
- 5 spring onions
- 2 large cans of kidney beans
- 2 liters of broth
- 2 teaspoons of mustard
- 1.5kg minced meat
- 1kg of onions
- 1 tube of tomato paste
- 1 can of pickled pepper (green)
- salt and cayenne pepper
- Chili powder
- oil for frying
preparation
1.) Put the oil in the Dutch Oven, crumble in the minced meat
and fry it. After the hack is done, take it out of the Dutch
oven. Peel the onions and wash the spring onions thoroughly,
dice everything and also fry in the Dutch Oven.
2.) As soon as the onions are translucent, add the tomato paste
and the previously fried minced meat. Now cut the Cabanossi
into pieces about 1 cm thick and add them to the pot. Let
everything fry briefly and then pour the broth on top.
3.) Drain the beans in a sieve, add the green pepper and both to
the broth. Finally, season with the salt, the cayenne pepper and
the chili powder. Mix everything well and let it boil for 20
minutes with the lid closed.
Sauerkraut soup
KH 11g | EW 22g | F 37g

Servings: 8
Difficulty: easy
ingredients
- 250g bacon (mixed)
- 750g minced meat
- 5 onions
- 5 liters of broth
- 1kg sauerkraut
- 1 can of tomatoes (peeled)
- 2 tbsp oil
- Sambal Olek and paprika powder
- salt and pepper
preparation
1.) Drain the sauerkraut through a sieve. Put the oil in the Dutch
Oven and fry the sauerkraut in it. After a few minutes, add the
broth. Put the peeled tomatoes in the pot without draining them
and let them boil.
2.) Peel and chop the onions. Dice the bacon. Fry the onions
with a little oil in the lid of the Dutch oven until they are
translucent. Add the bacon and fry it too.
3.) After roasting, add both to the Dutch oven. Now crumble the
mince or shape it into balls, then fry in the lid again. Then add
to the sauerkraut.
4.) At the end, add the spices to taste and bring to the boil with
the lid closed at medium temperature for 15 minutes.
Wild West soup
KH 40g | EW 28g | F 23g

Servings: 4
Difficulty: easy
ingredients
- 500g minced meat
- 4 onions
- 4 potatoes
- 2 peppers
- 2 cups of coffee
- 1 can of tomatoes (chunks)
- 1 glass of green beans
- salt and pepper
preparation
1.) Preheat the Dutch Oven. Meanwhile, peel the onions and
dice them into small pieces. Peel the potatoes and cut them into
cubes. Wash the peppers thoroughly, remove the core and cut
into narrow wedges. Wash off the green beans.
2.) Season the minced meat and shape it into small balls. Then
put the onions in the Dutch Oven and sauté until they are
translucent. Add the meatballs and let them fry. As soon as
these are through, add the other previously cut ingredients and
the beans to the pan and fry them.
3.) As soon as all the ingredients are seared, add the chunky
tomatoes, the vegetable stock and the two cups of
coffee. Season with the tomato paste, salt and pepper and then
simmer for about 45 minutes.
KH 13g | EW 25g | F 16g

Servings: 4
Difficulty: easy
ingredients
- 500ml milk
- 200g parmesan (grated)
- 100g spinach leaves
- 2 onions
- 2 bunches of wild garlic
- 2 tbsp rapeseed oil
- salt and pepper
preparation
1.) Chop some spinach leaves and set aside. Let the remaining
leaves boil in salted water for 5-6 minutes and drain them as
soon as they are ready and set aside.
2.) Peel and dice the onions thoroughly. Put a little oil in the
empty Dutch oven and sauté the onions. After sautéing, add the
previously cooked spinach to the Dutch oven and sauté until
translucent.
3.) Then fill up with the broth and milk, bring everything to the
boil and season to taste. Wash the wild garlic thoroughly and
chop it into small pieces. Set aside a little of the chopped wild
garlic and parmesan and add the rest to the soup. Puree
everything and let it cook together. Serve after about 20 minutes
and garnish with the ingredients that have been set aside.
KH 75g | EW 10g | F 2g
Servings: 4
Difficulty: easy
ingredients
- 500g red cabbage
- 250ml red wine (dry)
- 4 potatoes
- 4 tbsp olive oil
- 3 onions
- 3 oranges
- 3 apples (sour)
- 1 tbsp vegetable stock
- 2 tbsp acacia honey
- 1 tbsp fruit vinegar
- 1 small piece of ginger
- salt and pepper
preparation
1.) Wash off the red cabbage and then cut in half so that the
stalk can be removed. Then cut into slices as wide as a
finger. Peel and dice the onions. Peel the potatoes and cut into
thin slices.
2.) Sauté the onions with the oil in the Dutch Oven and then add
the red cabbage and the potatoes and sauté for about 5
minutes. Deglaze the whole thing with the red wine and as soon
as it is almost completely boiled down, fill up with the
broth. Now season with the honey, the fruit vinegar, salt and
pepper and simmer for 30 minutes.
3.) Peel the oranges, squeeze some of them out and add the
remaining pieces as whole fillet pieces with the juice to the
saucepan. Peel the ginger and apples and cut both into small
pieces. Put everything in the pot and let it simmer for about 20
minutes.
Snacks
Cinnamon rolls
KH 54g | EW 8g | F 10g

Servings: 8
Difficulty: easy
ingredients
- 500g flour
- 1 cube of fresh yeast
- 50g soft butter
- 1 egg
- 1 tbsp sugar
- ½ teaspoon salt
- 1 packet of vanilla pudding
- 150g brown sugar
- 3 tbsp cinnamon
preparation
1.) Mix the flour, yeast, butter, egg and vanilla pudding
together. Add salt and sugar to taste and cover and let the dough
rise for about 1 hour until it has developed to its full size.
2.) After the hour of rest, roll out the dough and divide if
necessary. Then brush with liquid margarine so that the filling
can stick well. Now mix the brown sugar and cinnamon well
together and spread generously over the margarine. Take more
or add other spices as needed. Then roll up the dough and cut
into pieces of equal size.
3.) Line the Dutch Oven with baking paper and distribute the
pieces in it. Ideally so that they don't touch, so that they remain
individual pieces. Bake in the Dutch oven for 40 minutes. After
the 40 minutes take it out of the Dutch oven and let it cool
down. If desired, a topping can be added consisting of 100g
powdered sugar, 3 tablespoons of water and a little lemon
juice.
Nutcake
KH 58g | EW 14g | F 20g

Servings: 8
Difficulty: medium
ingredients
- 500g flour
- 200g milk
- 200g hazelnuts (ground)
- 2 eggs
- 80g butter
- 160g sugar
- 1 cube of yeast
- 1 pinch of salt
preparation
1.) Mix the flour, milk and 60g sugar together. Meanwhile let
the butter melt and then also add to the mixture. Round off
the whole thing with the pinch of salt and the egg and add the
yeast cube. Knead the whole thing for at least 5 minutes.
2.) After kneading, let it rest until the dough has

doubled. Separate an egg for the filling. Mix the egg white with
the ground hazelnuts, 100g sugar and the cinnamon well. As
soon as the dough has doubled, roll it out generously and evenly
spread the filling you have just put together. Then roll it up and
cut it lengthways in the middle. After cutting, braid the dough
nicely into a braid.
3.) Put the braid in the Dutch Oven and let rise again a
little. Mix the egg yolks with a little milk and brush the dough
with it. Then close the lid and bake for 40 minutes.
Caramelized almonds
KH 40g | EW 11g | F 25g

Servings: 4
Difficulty: medium
ingredients
- 200g almonds
- 90g cane sugar
- 30g vanilla sugar
- 80ml of water
- cinnamon
preparation
1.) Preheat the Dutch Oven well and, as soon as it is at a good
temperature, roast the almonds briefly so that the remaining
liquid can escape. Then remove the almonds from the Dutch
Oven.
2.) Now add the water and mix in the sugar, vanilla sugar and a
good portion of cinnamon as you like. Mix everything together
thoroughly. As soon as all the ingredients are mixed, add the
almonds to the Dutch Oven again and mix them evenly while
stirring constantly. Stir until the almonds have completely
absorbed the liquid and are nicely caramelized.
3.) The constant stirring prevents the sugar from burning at the
bottom of the Dutch Oven. As soon as the almonds are
completely caramelized, take them out of the Dutch oven,
spread them out on kitchen paper and let them cool.
KH 36g | EW 8g | F 8g

Servings: 4
Difficulty: easy
ingredients
- 250g flour
- 1 bottle of white wine
- 1 tbsp sugar
- 5 hands full of elderflower (freshly bloomed)
- 3 tbsp coconut fat
- some powdered sugar
preparation
1.) Pick the elderflower. These should be large, freshly opened
elderflower umbels. Carefully wash them off and dry them with
a kitchen towel.
2.) Mix the flour with the sugar in a bowl. Then carefully add
the white wine, so that a thin batter is formed. As soon as the
smooth dough has formed, dip the individual elderflower bulbs
in it.
3.) Put the coconut oil in the Dutch Oven and let it
dissolve. Then put in the dipped troughs covered with dough
and remove them as soon as they are done and dust with
powdered sugar if desired.
Popcorn
KH 52g | EW 5g | F 27g

Servings: 4
Difficulty: easy
ingredients
- 50ml walnut oil
- 50ml peanut oil
- 250g popcorn corn
- salt
- 50g sugar
preparation
1.) Whether salt or sugar is needed is to be decided according to
the respective popcorn preference. Cover the base of the Dutch
Oven with equal parts of the oil and heat.
2.) As soon as the oil is hot enough, start with a little popcorn
corn. As soon as it pops, the oil is hot enough and all of the
popcorn corn can be popped up portion by portion in the hot
oil. It is important that the Dutch Oven remains closed and is
always shaken a little so that the corn does not burn at the
bottom.
3.) As soon as the whole corn is ready, add the salt and the
popcorn is ready. If you prefer the sweet version, you can
simply caramelize sugar in the oil before the popcorn corn
comes into the Dutch oven and only then is the popcorn
made. You already have sweet popcorn.
Cheese pretzels
KH 75g | EW 30g | F 34g

Servings: 4
Difficulty: easy
ingredients
- 360ml warm water
- 500g flour
- 120g mozzarella (grated)
- 100g parmesan (grated)
- 90g soft butter
- 80g baking soda
- 30g rosemary (fresh)
- 20g of sugar
- 2 liters of water
- 1 packet of dry yeast
- 1 egg
- salt and pepper
preparation
1.) First mix the warm water with the yeast in a bowl until it has
dissolved. Then mix the sugar, flour, egg, remaining water,
baking soda and a little salt together to form a smooth
dough. Season to taste with salt and pepper.
2.) Mix the grated mozzarella with the grated Parmesan in

another bowl. Roll out the dough and divide it into 6 equal
pieces. Then roll them out again and spread the cheese in the
middle. Then shape it into a closed roll and make it long enough
to make a pretzel.
3.) Finally, put some baking paper in the Dutch Oven and place
the individual pretzels in it and then sprinkle with the washed
rosemary. Bake for about 20 minutes and after a quarter of an
hour check once whether the pretzels are ready beforehand.
Covered Maultaschen
KH 24g | EW 33g | F 50g

Servings: 4
Difficulty: easy
ingredients
- 6 dumplings
- 24 slices of bacon
- 6 slices of raclette cheese
- 6 chilies
- 4 tbsp paprika cream cheese
- 1 handful of cashew nuts
- BBQ sauce
preparation
1.) Brush the Maultaschen with the cream cheese. Chop the
cashew nuts and spread over the cream cheese.
2.) Round off the whole thing with a slice of raclette

cheese. Wash the chilies thoroughly and either slice them over
them, chop them up or use a grinder to pour them over the
cheese. Depending on how much heat you can tolerate, take
more or less chilli.
3.) Now coat the Maultaschen with 4 slices of the bacon by

laying it in a braided pattern. Line the Dutch Oven with
parchment paper and add the Maultaschen. Bake for about 20
minutes until the bacon is brown in color. If you like it, you can
coat the Maultaschen with BBQ sauce after about 2/3 of the
time or simply use it as a dip.

KH 23g | EW 13g | F 14g

Servings: 4
Difficulty: easy
ingredients
- 250g quark (20% fat)
- 125g cream cheese
- 15g sugar
- 1 vanilla pod
- 1 puff pastry
- 250g raspberries
preparation
1.) Mix the quark with the cream cheese in a bowl and then add
the sugar. Mix everything together thoroughly. Scrape out the
pulp of the vanilla pod and add it to the quark mixture.
2.) Roll out the puff pastry and spread the cream evenly over
it. Put the raspberries in a colander and wash off with lukewarm
water. Not with hot water or they will get mushy. Then drain on
a kitchen towel and distribute evenly on the cream cheese.
3.) Roll up the dough tightly, but be careful not to tear the dough
and then cut it into 5cm thick strips. Place a baking paper in the
Dutch Oven and add the snails. When they touch, a wreath is
created after baking, which can easily be divided into its
individual snails.
4.) Then close the lid and bake for a good 20 minutes. Check in
between that they are not already done and if you like it even
sweeter, you can mix the icing and pour it over the snails.
Apple rings
KH 45g | EW 17g | F 10g

Servings: 4
Difficulty: easy
ingredients
- 750g vegetable fat
- 200g flour
- 200ml milk
- 50ml rum
- 5 large apples
- 4 tbsp sugar
- 3 eggs
- some salt
preparation
1.) Wash the apples thoroughly and peel them as desired or
leave them unpeeled. Poke out the core and then cut into rings
about 1 cm thick. Make a mixture from the rum, sugar and
cinnamon and let each ring steep in it.
2.) Mix the flour, milk and eggs in a bowl to form a smooth
dough and add a little salt. Heat the fat in the Dutch Oven until
light bubbles form. With the help of a spoon, gradually slide the
apple rings carefully into the fat.
3.) If the lower side has a brown color, turn the rings over once
and wait again until a brown color is visible. Then remove the
rings and let them drain on a kitchen towel. To make the apple
rings taste even better, sprinkle with cinnamon and sugar again.
KH 120g | EW 13g | F 24g

Servings: 4
Difficulty: easy
ingredients
- 200g powdered sugar
- 100g milk chocolate
- 250g flour
- 100ml milk
- 90g sugar
- 65g butter
- 1 packet of vanilla sugar
- 2 eggs
- 3 teaspoons of baking powder
- some salt
preparation
1.) First make the two toppings. To do this, mix the powdered
sugar with a little water and the lemon juice in a bowl and melt
the chocolate in another bowl.
2.) In a large bowl, mix the flour, milk, sugar, butter, vanilla
sugar, baking powder and eggs together so that a smooth dough
is formed. Season the whole thing with salt. Then form even
balls out of it and press them flat on the upper side.
3.) Line the Dutch Oven with baking paper and brush it with a
little oil. Spread the individual balls on top and let them bake for
25 minutes, checking in between to see whether the balls might
not be ready beforehand. As soon as they are ready, take them
out of the Dutch Oven and brush with the toppings you made
previously.
Halloumnis skewers
KH 14g | EW 25g | F 44g

Servings: 4
Difficulty: easy
ingredients
- 400g Halloumi cheese
- 8 apricots
- 2 tbsp olive oil
- 2 tbsp honey
- 3 stalks of parsley
- 2 tbsp nut spice mixture
- 6 wooden skewers
preparation
1.) The apricots, depending on whether they are fresh or canned,
either wash and dice or drain through a sieve. Also cut the
cheese into even pieces and then distribute them one after the
other, alternately on the skewers.
2.) Mix the olive oil with the honey and coat the finished
skewers with it. Then pour the nut mixture over it. If there
wasn't a ready-to-buy nut mix, just take your favorite nuts and
chop them up to create your own nut mix.
3.) Finally, wash the parsley thoroughly, chop it into small

pieces and use it to refine the skewers. Then place on a wire
rack in the Dutch Oven and bake for about 20 minutes.
Side dishes
KH 50g | EW 28g | F 6g

Servings: 2
Difficulty: easy
ingredients
- 500ml buttermilk
- 330g flour
- 2 large onions
- 1 tbsp paprika powder
- Oil for deep-frying
- sea salt and pepper
preparation
1.) Put the buttermilk in a bowl and mix with the paprika
powder. Peel the onions thoroughly and cut into even
rings. Now soak the onion rings in the buttermilk so that they
are well covered and can pull through. Let soak in the
buttermilk for 15 minutes and stir occasionally.
2.) Thoroughly mix the flour, salt and pepper in another bowl.
Preheat the Dutch Oven.
3.) Pour about 2cm of oil into the Dutch Oven and heat until the
temperature measures about 180 degrees. Then take the onion
rings out of the buttermilk in portions and turn them in the
flour. Then carefully pour into the hot oil and fry the onion rings
until they are golden yellow. After coloring, remove from the oil
and drain on a kitchen towel.
Fish Patties
KH 60g | EW 38g | F 12g

Servings: 4
Difficulty: easy
ingredients
- 750g fish fillet of your choice
- 3 dry rolls
- 2 onions
- 2 eggs
- breadcrumbs
- oil
- salt and pepper
preparation
1.) First cut the fish fillets very small with a knife. Soak the dry
rolls and knead with the chopped fillets.
2.) Peel the onions and cut into cubes. Heat the Dutch Oven
with a little oil and fry the onions in it. After about 5 minutes,
take it out of the Dutch oven and mix it with the fish fillet roll
mixture in a bowl.
3.) Now add the 3 eggs and season everything thoroughly with
salt and pepper. Form meatballs from the mass and then turn
them in the breadcrumbs.
4.) Put the oil again in the Dutch Oven and gradually fry the
meatballs in it. The lid can be closed, but it is not necessary.
Ratatouille
KH 22g | EW 6g | F 20g

Servings: 8
Difficulty: easy
ingredients
- 1.5kg tomatoes
- 750g eggplant
- 750g zucchini
- 400g onions
- 2 yellow peppers
- 2 red peppers
- 1 green pepper
- 6 pickled hot peppers
- 150ml olive oil
- salt and pepper
preparation
1.) Wash the eggplants thoroughly, remove the ends and then cut
into cubes. Salt these cubes well and let them steep. In the
meantime, wash the tomatoes as well, remove the stalk and
seeds, and roughly dice both.
2.) Wash the peppers and zucchinis under warm water, remove
the stalk and cut into small cubes. Peel the onions and cut into
slices, as well as the pickled peppers. Peel the garlic and dice
finely like the previous ingredients.
3.) Rinse the salted aubergine with water and drain. Put some oil
in the Dutch Oven and fry the diced garlic and the onion slices
in it. Then add all the other ingredients except for the tomatoes
and stir well. Under certain circumstances, oil must be topped
up at one point or another.
4.) Finally add the tomatoes and season to taste, then simmer for
about 40 minutes.
Filled mushrooms
KH 4g | EW 25g | F 37g

Servings: 6
Difficulty: easy
ingredients
- 18 large mushrooms
- 18 slices of ham
- 750g sausage meat
- 250g cheese (grated)
- 200g onions
- 2 tbsp mustard
- 1 egg
- water
- bread flour
- salt and pepper
preparation
1.) Thoroughly wash and clean all mushrooms. Then remove the
stems, but do not throw them away. Peel the onions and finely
chop them together with the mushroom stems.
2.) Add the bread flour, the egg, the sausage meat and the
mustard to the mushroom and onion mixture and knead
everything well. Then season with salt and pepper. After
seasoning with the mixture, fill the mushrooms and sprinkle all
of them with the grated cheese. Now wrap the ham and wrap in
aluminum foil.
3.) Place a small grid in the Dutch Oven and place the
mushrooms on top. Fill up to the lower edge with water and
refill if necessary. Then let the mushrooms cook for 45 minutes
with the lid closed.

KH 48g | EW 11g | F 12g

Servings: 4
Difficulty: easy
ingredients
- 325g flour
- 190ml milk
- 40ml sunflower oil
- 35g garlic butter
- 1 teaspoon of sugar
- 1 cube of yeast
- Fresh herbs of your choice
- salt and pepper
preparation
1.) Put the flour in a bowl and distribute it evenly. Then make a
hollow in the middle. Meanwhile, heat the milk and then pour it
into the cavity you have just formed. Add the salt and the sugar.
2.) Now crumble in the yeast and distribute the oil on the
edges. Knead the ingredients into a dough with your hands until
it separates from the wall of the bowl by itself. As soon as all of
the dough has been processed into a mass, cover and rest in a
warmer place for 20 minutes.
3.) After the resting time, knead the dough again and roll it out
using a rolling pin. If necessary, wash the herbs thoroughly and
chop them into small pieces. Then spread generously in the
middle of the dough together with the herb butter. Finally, seal
the dough so that it is shaped like a loaf of bread.
4.) Line the Dutch Oven with baking paper and place the
shaped loaf in it. Bake for 80 minutes, but check after about 1
hour whether the bread may not be ready .
Oat patty
KH 50g | EW 20g | F 8g

Servings: 4
Difficulty: easy
ingredients
-> Coal distribution: all briquettes under the pot
- 400g of cottage cheese
- 200g hearty oat flakes
- 60g corn flakes
- 6 eggs
- 2 onions
- oil
- thyme and parsley
- salt and pepper
preparation
1.) Peel and dice the onions. Wash and chop the thyme and
parsley. In a bowl, mix the cottage cheese, oat flakes, corn
flakes and eggs together. Mix with the onions and herbs and let
rest for an hour.
2.) After the lesson, remove small pieces of the dough with a
spoon and shape them into balls. Press the ball flat and then
place patty by patty in the Dutch Oven. Meanwhile turn
twice. Make sure that the Dutch Oven is not too hot to prevent
the patties from burning.
Potato gratin
KH 56g | EW 14g | F 30g

Servings: 4
Difficulty: easy
ingredients
- 1kg of potatoes
- 250g cream
- 1 onion
- 50g butter
- 50g grated cheese
- salt and pepper
preparation
1.) Peel the onion thoroughly and chop it into small pieces. Peel
the potatoes and cut into even slices.
2.) Oil the Dutch Oven a little and then cover it with a layer of
potato slices. Spread the onions and cream on this first layer and
season thoroughly.
3.) Then another layer of the potato slices follows, followed by

the cream and onions. Repeat the process until all the
ingredients have been used up and there is an even
layering. Season again at the end and pour some flakes of butter
over the top layer.
4.) Now spread the cheese generously over the top layer and
close the Dutch Oven.
5.) The gratin now has to cook in peace for 45-60 minutes,
depending on your preference, and is best enjoyed warm
afterwards.
KH 11g | EW 5g | F 2g

Servings: 4
Difficulty: easy
ingredients
- 1 zucchini
- 200g mushrooms
- 100g cherry tomatoes
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1 clove of garlic
- 20g feta
- 5 sprigs of thyme
- olive oil
- salt and pepper
preparation
1.) For this recipe, either the lid can be used as a pan or the
Dutch Oven can be used as a classic pot. That depends on how
fried it should be. First of all, preheat the Dutch Oven.
2.) Wash the zucchini, mushrooms and cherry tomatoes well and
dice them. Remove the stalk and seeds from the peppers. Peel
the garlic and dice it with the paprika. Put the oil in the Dutch
Oven and sauté the garlic.
3.) Then add the peppers, mushrooms and zucchini to the garlic
in the Dutch Oven and fry everything. It is important to stir
constantly so that nothing burns. As soon as the vegetables are
through, add the cherry tomatoes and season to taste. Now put
the thyme sprigs in the Dutch oven and let cook for a few
minutes.
4.) In the last step, just crumble the feta over the vegetables and
let it melt a little.
KH 30g | EW 3g | F 3g

Servings: 4
Difficulty: easy
ingredients
- 2 sweet potatoes
- 2 onions
- 1 pumpkin of your choice (recommendation: Hokkaido)
- 4 stalks of thyme
- 3 tbsp olive oil
- salt and pepper
preparation
1.) Clean the pumpkin very thoroughly and cut it in
half. Remove the core completely and dice the pumpkin meat
with the skin. Peel and dice the sweet potatoes.
2.) Peel the onions and then dice them. Put a little oil in the
Dutch Oven and sauté the onions until they are
translucent. Wash off the thyme and add it. Then add the diced
pumpkin and sweet potatoes one after the other.
3.) Season to taste with salt and pepper and then pour in a little
water or, if available, vegetable stock and simmer for about 30
minutes. Then chop it up with a potato masher and season again
if necessary.
KH 22g | EW 6g | F 2g

Servings: 4
Difficulty: easy
ingredients
- 1kg Brussels sprouts
- 4 tbsp olive oil
- 3 tbsp honey
- 1 tbsp mustard
- salt and pepper
preparation
1.) Preheat the Dutch Oven and then wash the Brussels sprouts
thoroughly, if necessary remove the withered leaves and then
place them in the preheated Dutch Oven and advise against it.
2.) Now mix the other ingredients together in a bowl. Then

season to taste and let it steep briefly. After the Brussels sprouts
have been seared in the Dutch Oven, remove them and turn
them thoroughly in the marinade. Then return to the Dutch
Oven and bake for 20 minutes. You can also bake with cheese if
you like.
Pastries & desserts
Pineapple Cake
KH 70g | EW 11g | F 28g

Servings: 6
Difficulty: medium
ingredients
- 1 can of pineapple sliced (260g pure fruit)
- 100g almonds (ground)
- 125g butter
- 125g flour
- 100g wheat semolina
- 200ml coconut milk
- 125g sugar
- 2 eggs
- 100g powdered sugar
- 1 lemon
preparation
1.) First line the Dutch Oven with baking paper. Halve the
pineapple slices and line the edge with the semicircles. Cut the
remaining pineapple into small pieces and set aside for
now. Roast the ground almonds in a pan. Melt the butter and
beat it in a bowl with the sugar. Add the two eggs to the mixture
one after the other.
2.) Mix the flour, semolina, baking powder and almonds in
another bowl. Add the coconut milk and the previously prepared
sugar mixture to the mixture and stir well. As soon as it has
become a mass, fold in the pineapple pieces.
3.) Then put the dough in the Dutch Oven until a smooth dough
is formed. Close the lid and bake for 45 minutes. Let cool after
baking. Rinse the lemon and use a grater to rub the lemon
zest. Cut the rest of the lemon in the middle and mix the juice of
this with the powdered sugar and the zest and pour over the
cake as a glaze.
Fruit crumble
KH 85g | EW 7g | F 30g
Servings: 8
Difficulty: easy
ingredients
- 2 pears
- 2 apples
- 250g plums
- 250g apricots
- 2 nectarines
- 250g flour
- 400g sugar
- 100g hazelnuts (ground)
- 200g butter
preparation
1.) Wash all the fruit thoroughly. Remove the seeds and cut
everything into mouth-sized pieces. Mix together in a bowl and
add 150g sugar. After stirring again, let the mixture stand for at
least 30 minutes.
2.) In another bowl, mix the flour, butter, ground hazelnuts and
the remaining sugar. Now knead the whole thing with your
hands until you have a crumble dough.
3.) Spread the cut fruit in the Dutch Oven and then pour the
crumble mixture over it. Now close the lid and let the fruit and
crumble mixture cook for about 35 minutes. As soon as a
golden brown color has developed, the crumble can be enjoyed.
KH 54g | EW 15g | F 8g

Servings: 8
Difficulty: easy
ingredients
- 500g wheat flour
- 1 packet of vanilla pudding powder
- 1 package of dry yeast
- 300ml milk
- 1 egg
- 1 tbsp sugar
- 50g butter
- 4 tbsp nut nougat cream
- 2 tbsp cherry jam
- 1 glass of cherries
- salt
preparation
1.) For the dough, mix the flour, vanilla powder, dry yeast, egg
and sugar together in a bowl. Melt the butter slightly, heat the
milk a little and add both to the other ingredients. Knead
everything together thoroughly and then let rise in a warm place
for about 1 hour.
2.) Put the Dutch Oven in a warm place. As soon as the dough is
ready, roll it out thinly into a rectangle. Gently heat the nut
nougat cream and spread it over the top half of the dough,
spread the cherries in the middle of the dough and the cherry
jam in the lower half. Now roll up the dough widthways. Cut
the resulting roll into even pieces.
3.) Grease the Dutch Oven with butter and distribute the pieces
with the cut side down. First let the dough rise for 30
minutes. Then close the lid and bake for 40 minutes.
Red wine cake
KH 55g | EW 9g | F 35g

Servings: 8
Difficulty: easy
ingredients
- 250g butter
- 250g sugar
- 125ml red wine
- 250g flour
- 100g grated chocolate
- 4 eggs
- 1 tsp cocoa powder
- 1 packet of baking powder
- 2 tbsp breadcrumbs
preparation
1.) Preheat the Dutch Oven well, brush with butter and sprinkle
with breadcrumbs. In a bowl, beat the butter with the sugar until
frothy. Then stir in the eggs and add the wine.
2.) Mix the flour with the cinnamon, cocoa powder and baking
powder and fold in. Put the finished dough in the Dutch Oven
and smooth it out.
3.) Put the lid on the Dutch Oven and let it bake for about 50
minutes. In between, always check whether the dough may have
been baked through earlier.
KH 30g | EW 11g | F 5g

Servings: 4
Difficulty: easy
ingredients
- 1 liter of milk
- 250g rice pudding
- 1 vanilla pod
- 250g mixed fruits
- 3 tbsp sugar
- cinnamon
- salt
preparation
1.) Heat the Dutch Oven and brush it lightly with oil. Pour the
milk into the Dutch Oven and add the rice pudding. Heat both
together, but don't let them boil. Season the rice pudding with
salt.
2.) Carefully divide the vanilla pod and scrape out the vanilla
pulp. Add the pulp of the vanilla and the pod to the rice pudding
and stir every 5 minutes for about half an hour.
3.) Let the rice pudding sit in the Dutch Oven for an hour. Wash
the mixed fruits thoroughly and as soon as the rice pudding is
ready pour over them and enjoy together. If desired, the fruits
can be placed in the Dutch Oven a few minutes beforehand and
warmed up. Finally, the whole thing can be seasoned with
cinnamon and sugar.
Peach Cobbler
KH 55g | EW 9g | F 13g

Servings: 6
Difficulty: medium
ingredients
- 200g flour
- 150ml milk
- 130g sugar
- 100g hazelnuts (chopped)
- 1 organic lemon
- 1 egg
- 500g peaches
- 2 tbsp cane sugar
- salt
preparation
1.) Mix the flour, milk, sugar, baking powder and vanilla sugar
in a bowl. If necessary, chop the hazelnuts and fold into the
mixture. Also carefully add the egg to the mixture and mix
everything together thoroughly.
2.) Wash the lemon thoroughly under hot water so that the smell
comes out. Now rub the zest of the lemon with a grater and stir
the zest into the dough. Add a little salt and then transfer the
batter to the parchment-lined Dutch oven. Spread until you have
a smooth mass.
3.) Drain the peaches and cut them into cubes. Then spread
over the dough, sprinkle with cinnamon and the cane
sugar. Bake for about 50 minutes and remove from the Dutch
oven as soon as it is golden brown.
Cheesecake
KH 70g | EW 28g | F 41g

Servings: 6
Difficulty: easy
ingredients
- 200g butter
- 300g sugar
- 4 eggs
- 125g durum wheat semolina
- 1 organic lemon
- 1kg quark (20% fat)
- 1/2 packet of baking powder
- Some milk
preparation
1.) First melt the butter and then put it in a bowl. Add the sugar and
vanilla sugar and mix together.
2.) Now mix the baking powder with the durum wheat semolina and
stir into the mixture as well. Wash the lemon thoroughly under hot
water until the smell comes out. Then rub the lemon peel with a
grater and add the zest to the bowl.
3.) Finally add the quark and some milk and mix everything
together until a smooth dough is formed.
4.) Place the dough in the Dutch oven lined with baking paper, close
the lid and bake for about 40 minutes. Check in between that the
cake has not been baked a little earlier.
Pear cake
KH 57g | EW 6g | F 28g

Servings: 6
Difficulty: easy
ingredients
- 750g pears
- 120g butter
- 200g flour
- 80g sugar
- 50g almonds (chopped)
- 40g clarified butter
- 30g of brown sugar
- 2 tbsp pudding powder (vanilla)
- lemon juice
- water
- salt
preparation
1.) Mix the clarified butter, butter, flour and brown sugar in a
bowl and knead into a kind of crumbs. Add a pinch of salt. Add
about 3 tablespoons of water to the crumbs and mix the whole
thing into a smooth dough. Let the dough rest in a cool place for
30 minutes.
2.) Rinse the pears, remove the core and dice. Drizzle with
lemon juice immediately after cutting. Mix the pudding powder
with the almonds and sugar. Add the mixture to the pears. Line
the Dutch Oven with baking paper and roll out 2/3 of the dough
in it. Poke a few holes in the dough with a fork. Spread the pear
mixture on top and crumble the remaining batter over the
pears. Chill the dough in the Dutch Oven.
3.) After about half an hour, the pot can be heated and the cake
bake for about 40 minutes. Keep the lid closed as much as
possible, but you can check after about half an hour whether the
cake is ready earlier.
Chocolate pudding
KH 38g | EW 11g | F 19g

Servings: 4
Difficulty: easy
ingredients
-> Coal distribution: everything under the Dutch Oven
- 750ml milk
- 150g dark chocolate
- 60g sugar
- 3 tbsp cornstarch
- 2 egg yolks
- 1 pack of vanilla sugar
preparation
1.) First, heat 650ml of the milk in the Dutch Oven. Chop the
chocolate into small pieces. Mix the rest of the milk with the
starch thoroughly. Then add to the boiling milk and bring to the
boil. Then remove the Dutch Oven from the embers.
2.) Separate the eggs neatly and stir the yolks into the hot
milk. Avoid the egg yolk from setting by constantly stirring it
faster with a whisk.
3.) Stir the crushed dark chocolate, vanilla sugar and sugar into
the mixture. Mix everything until you have a thick pudding. Let
cool down briefly in the Dutch Oven and then serve.
KH 75g | EW 16.5g | F 41g

Servings: 8
Difficulty: easy
ingredients
- 1500g fresh rhubarb
- 250g flour
- 300g sugar
- 100g butter
- 100g yogurt
- 100g almonds (ground)
- 60g cornstarch
- 7 eggs
- 2 packets of vanilla sugar
- 1.5 teaspoons of baking powder
- 1 pack of pudding powder
preparation
1.) Wash the rhubarb thoroughly and cut into small
pieces. Prepare the Dutch Oven and let the coals burn
through. Mix the flour, 200g sugar, butter, pudding powder,
cornstarch, yoghurt and vanilla sugar to a smooth dough.
2.) Separate 4 of 7 from the eggs and put the egg white
aside. Stir the egg yolks into the batter. Mix in the baking
powder and mix everything together thoroughly. Roll out the
dough on baking paper in the Dutch Oven. Spread the rhubarb
on top and bake with the lid closed for about 25 minutes.
3.) Beat the 4 egg whites until stiff, meanwhile sprinkle with the
sugar and mix well. Mix in the ground almonds and lemon juice
and after the 25 minutes baking time, spread over the
dough. Bake for 15 minutes.
Crumble cacke
KH 107g | EW 15g | F 30g

Servings: 8
Difficulty: easy
ingredients
- 900g flour
- 350g sugar
- 300ml milk
- 250g butter
- 100g of oil
- 1 cube of yeast
- 1 pinch of salt
preparation
1.) Warm the milk and crumble the yeast into it. Dissolve the
yeast in it and then let it rest for 10 minutes in a warm
place. Mix 500g flour, 100g sugar and the oil in a bowl. Round
off with a pinch of salt. Add the yeast milk to the dough and
knead everything into a smooth dough.
2.) Let the smooth dough rest for 1 hour in a warm place. Knead
again and let rise for another 10 minutes. Line the Dutch Oven
with baking paper and roll out the dough on top. Cover again
and let rise for another 20 minutes.
3.) Prepare the streusel in another bowl by heating the butter

slightly. Then process into crumbs with the remaining flour and
sugar. Brush the dough rolled out in the Dutch Oven with water
and pour the crumble over it. Cover and bake for 30 minutes.
Milletcasserole
KH 30g | EW 5g | F 10g

Servings: 8
Difficulty: easy
ingredients
- 500g cherries
- 500ml almond milk
- 200g millet
- 100g walnuts
- 5 tbsp honey
- 1 teaspoon coconut oil
preparation
1.) Preheat the Dutch Oven, add the almond milk and bring to
the boil. Put the millet in a fine sieve and wash thoroughly with
water. Reduce the temperature to half and then let the millet
soak for 20 minutes.
2.) Let the coconut oil melt and chop the walnuts. Then put the
walnuts in the coconut oil and mix with 1 teaspoon honey. Wash
the cherries thoroughly, cut them in half, remove the stem and
stone. Then mix into the millet along with the rest of the honey
and cinnamon.
3.) Last but not least, spread the chopped walnuts over the top
and, with only 2 briquettes left, bake under the Dutch Oven and
the rest on the lid for 20 minutes until browning is noticeable.
Brownies
KH 24g | EW 8g | F 9g

Servings: 14
Difficulty: medium
ingredients
- 500g kidney beans
- 200ml milk
- 120ml honey
- 100g chocolate chips (made from pure cocoa)
- 80g walnuts
- 6 teaspoons of baking cocoa
- 4 eggs
- 1 teaspoon vanilla sugar
preparation
1.) Put the beans in a sieve and drain them thoroughly, then
rinse again with a little water and dab with a kitchen towel. Put
aside.
2.) Mix the flour with the baking powder, the vanilla sugar, the
eggs, the cocoa and the honey in a bowl. Add the beans and mix
everything into a smooth batter. Now chop the walnuts finely, if
desired also chop up the chocolate chips and mix both into the
dough.
3.) Place baking paper in the Dutch Oven and spread the dough
on top. Bake for about 30 minutes with the lid closed. After the
30 minutes check with a stick and, if necessary, bake again for a
maximum of 10 minutes.
Kaiserschmarrn
KH 75g | EW 23g | F 30g

Servings: 8
Difficulty: easy
ingredients
- 750ml milk
- 400g flour
- 240g sugar
- 150g butter
- 150g raisins
- 12 eggs
- 3 tbsp vanilla sugar
- some salt
preparation
1.) First separate the eggs. Prepare two bowls for this. Add 150g
sugar to the egg white bowl and then beat until stiff. Add the
flour, milk, vanilla sugar and a little salt to the egg yolk and mix
everything together thoroughly. As soon as the dough is smooth,
carefully fold in the egg whites.
2.) Put the butter in the Dutch Oven and let it melt. As soon as
this is completely dissolved, add the batter and distribute the
raisins evenly over it. If it is easier for you, you can mix the
raisins into the batter beforehand. Then bake for 15 minutes
with the lid closed.
3.) After the 15 minutes, divide the dough into 4 equal parts and
let it bake for 10 minutes. Then divide it into small pieces, pour
the remaining sugar over it and let it caramelize.
KH 52g | EW 9g | F 14g

Servings: 8
Difficulty: easy
ingredients
- 350g flour
- 150g maple syrup
- 100g butter
- 100g gingerbread (chocolate)
- 100ml milk
- 50g brown sugar
- 50g apple jam
- 2 teaspoons of baked apple spice
- 2 tbsp orange juice
- 2 eggs
- some salt
preparation
1.) Mix the jam, the baked apple spice and the orange juice in a
bowl. Cut the gingerbread into small pieces and add them as
well. Let everything steep for about 30 minutes.
2.) Melt the butter and then add the sugar, maple syrup, eggs
and milk to a bowl and stir. In another bowl, mix the flour,
baking powder and some salt together. Now put the butter
mixture and the gingerbread mixture in the bowl with the flour
and mix thoroughly.
3.) Spread the smooth batter evenly on the muffin tins and then
bake for 25 minutes. Test once after 15 minutes to see if the
muffins are not ready beforehand. After finishing, you can
garnish as you like.
Closing word
We thank you and hope you enjoy cooking the 111
Dutch Oven recipes. Little by little, the trend from
the USA is spilling over to us and is increasingly
winning the hearts of camping and outdoor
fans. Cooking with the Dutch Oven requires
experience and the willingness to try something new
and do something new - there are no precise
instructions and it cannot be cooked to the
minute. The Dutch Oven is as wild and untamed as
fire and nature itself, so we can make the most of it.
Just have the courage, try many different recipes and
don't be afraid - the Dutch Oven forgives many
mistakes and almost always results in a delicious
dish.

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Table of Contents

Notes on the recipes

Preparation time: 20 min

KH 85g | EW 16g | F 21g

Preparation time: 130 min + 45 min baking time

Preparation time: 110 min + 45 min baking time

KH 76g | EW 17g | F 11g

Preparation time: 330 min + 30 min baking time

Quinoa with pear and berries

KH 64g | EW 10g | F 14g

Preparation time: 45 min

4.) As soon as the quinoa has swelled enough, divide it up,

Preparation time: 30 min

Preparation time: 20 min + 60 min baking time

KH 30g | EW 15g | F 15g

Preparation time: 45 min

Marzipan wreath with pumpkin

KH 83g | EW 18g | F 32g

Preparation time: 90 min + 40 min baking time

Preparation time: 40 min

Crumble with blueberries

Preparation time: 20 min + 35 min baking time

3.) Place the prepared berry mixture in the Dutch Oven on a

KH 40g | EW 16g | F 43g

Preparation time: 30 min + 15 min baking time

Bread with fruits

KH 92g | EW 17g | F 17g

KH 32g | EW 24g | F 29g

Preparation time: 30 min

Preparation time: 135 min + 45 min baking time

KH 21g | EW 11g | F 24g

Preparation time: 20 min + 30 min baking time

KH 67g | EW 11g | F 13g

Preparation time: 90 min + 40 min baking time

Omelette with mushrooms

Preparation time: 40 min

Pull apart bread

KH 69g | EW 12g | F 41g

Preparation time: 30 min + 60 min baking time

Walnut bread with apple

Preparation time: 30 min + 60 min baking time

Rolled roast with mozzarella and mushrooms

KH 35g | EW 101g | F 57g

Preparation time: 40 min + 120 min cooking time

Chili con carne

KH 29g | EW 75g | F 50g

Preparation time: 40 min +180 min cooking time

Wild walnut salmon

Preparation time: 40 min

KH 56g | EW 20g | F 43g

Preparation time: 60 min

KH 35g | EW 23g | F 36g

Preparation time: 70 min + 45 min cooking time

Lasagna with spinach

KH 57g | EW 29g | F 21g

Preparation time: 30 min + 35 min cooking time

Preparation time: 20 min + 35 min cooking time

Preparation time: 20 min + 90 min cooking time

Cinnamon ribs on orange