Ingredients:• 1 whole duck in parts • 500g Brussels sprouts• 1 leek, sliced in chunks• 100g sauerkraut (квашенная капуста) • 3 apples, cored and quartered • 2-3 cloves garlic• Pepper and chilly flakes• 1-2 sprigs fresh rosemary • 100 ml red wine• Zepter pot 5.51 with Synchro-click• No salt needed! Instructions:1. Layer the Ingredients:• Place the duck in the Zepter pot.• Add leek, sauerkraut, garlic, and apple quarters around the duck. • Add the Brussels sprouts on top,• Pour 100 ml of red wine over the ingredients.• Season everything with salt, pepper, and fresh rosemary.2. Cooking Instructions:• Cover the pot with the Synkro-Clic lid.• Turn the heat to high and wait until the red indicator pops up and the arrow reaches the green zone.• Once it reaches the green zone, reduce the heat to medium and cook for 40 minutes.• After 40 minutes, turn off the heat and let the pot cool down naturally.3. Serving Instructions:Remove the Duck and Brussels Sprouts:• Carefully take the duck and Brussels sprouts out of the pot and place them on a serving platter.Prepare the Sauce:• In the pot, mix the remaining ingredients (leek, sauerkraut, apples, garlic, and the red wine juices) into a flavourful sauce. Stir well until everything is combined and the sauce has a smooth consistency.Pour the Sauce:• Pour the mixture over the duck and Brussels sprouts, letting the sauce coat the duck and soak into the vegetables.Serve:• Slice the duck if needed and serve immediately, with the Brussels sprouts on the side and the rich, aromatic sauce enhancing the dish.This method ensures the duck is beautifully presented with the savoury, wine-infused sauce SHOP ZEPTER COOKWARE

Ingredients:• 1 cup yogurt (Greek or regular, but drained)• 1/2 cup whipped cream (prepared)• 2 tbsp sugar (or to taste)Instructions:1. Prepare the yogurt:• Place the yogurt in a clean cloth (cheesecloth works best) or a fine- mesh drainer over a bowl. Let it sit for 1-2 hours to drain out most of the liquid (whey). You want the yogurt to thicken to a creamy consistency.2. Mix with whipped cream:• Once the yogurt is thickened, gently fold it into the whipped cream. Be careful not to over-mix, as you want the filling to stay light and airy.3. Sweeten the mixture:• Add 2 tablespoons of sugar to the yogurt-cream mixture. You can adjust the sweetness to your liking. Filling and Rolling the Pancakes1. Prepare pancakes: After cooking the chocolate pancakes, let them cool slightly so they're still warm but not too hot to handle.2. Fill the pancakes: Place a spoonful of the yogurt-cream filling in the center of each pancake. Spread it out gently, leaving a bit of space around the edges. SHOP ZEPTER COOKWARE

Ingredients:• 2 eggs• 100 g sugar• 100 g butter• 2 tbsp cocoa powder• Juice of 1 orange• 150 g flour• 1 tsp vanilla extract Instructions:1. Prepare the egg mixture: In a mixing bowl, beat the 2 eggs and 100 g of sugar together until well combined and slightly fluffy.2. Melt the chocolate mixture: In a small saucepan, melt 100 g of butter over low heat. Once melted, stir in 2 tablespoons of cocoa powder until smooth and well incorporated. Remove from heat.3. Combine the mixtures: Slowly pour the melted butter and cocoa mixture into the egg and sugar mixture, whisking continuously to ensure the eggs don't scramble.4. Add orange juice and vanilla: Squeeze the juice of one orange and stir it into the batter, along with 1 teaspoon of vanilla extract for a lovely aroma and flavour.5. Add flour: Gradually fold in the 150 g of flour until the batter is smooth and lump- free. Baking, using Zepter Casserole or Pan1. Preheat your Zepter pan or casserole over medium heat.2. Pour about 1/4 cup of batter onto the preheated surface for each pancake. Cook until bubbles form on the surface, then flip and cook for another minute or until done.3. Fill with Yogurt Cream and roll it4. Serve with a dusting of powdered sugar or a drizzle of chocolate syrup for extra flavour!This yogurt-cream-filled chocolate pancake roll will be a refreshing and creamy dessert or breakfast treat! SHOP ZEPTER COOKWARE

Ingredients (per 6 people): • Fresh asparagus spears• Bacon strips (thinly sliced)Cooking Instructions:• Trim the ends of the asparagus.• Wrap each asparagus spear with a strip of bacon, starting from one end and rolling it to the other.• Optionally, secure with a toothpick if needed. Cooking in Zepter Cookware:• Preheat the Zepter cookware on low-medium heat without adding oil or butter. Zepter cookware allows you to cook without fats, as the food releases its natural juices.• Place the bacon-wrapped asparagus in the cookware in a single layer. Cover the pan with the Zepter lid to maintain even heat and avoid moisture loss.• Cook for about 10-12 minutes, turning occasionally, until the bacon is crispy and the asparagus is tender.• Zepter's unique technology ensures that the dish is cooked at a lower temperature, preserving the nutrients in the asparagus while making the bacon crispy. This method helps retain the flavours of the asparagus and bacon while using Zepter's healthier cooking approach. SHOP ZEPTER COOKWARE

Ingredients:• 4 large apples (Granny Smith or a mix of tart and sweet apples)• 2 large pears• 2 tablespoons lemon juice• 1/2 cup brown sugar or honey or golden sirup• 1/2 teaspoon cinnamon• 1/4 cardamon (optional)• 1 cup rolled oats• 1/2 cup LSA, risen or berries each• 1/2 cup chopped nuts (e.g., almonds, walnuts, pecans) - optional• 1/2 teaspoon cinnamon • 1/4 cup coconut oil or salted butter, chilled and cubed Instructions:• In cold Zepter frying pan or casserole put all dry ingredients • Add cubed butter• Add cubed or sliced fruits• Add on top: LSA, chopped nuts, risen or berries, brown sugar or honey, cinnamon.• Cover with the Zepter lid.• Put the casserole on medium heat until the arrow on the thermocontrol reaches the green zone.• Reduce the heat to the minimum for 15 minutes, then turn the heat off. Let it rest for 5-10 minute Serve:• Let the crumble cool slightly before serving or serve it hot.• Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or enjoy it on its own. SHOP ZEPTER COOKWARE

Ingredients (per 6 people):Broth:• Fish heads and bones for the broth (Snapper,Salmon or any other fish rich in omega 3 for the rich broth or Ling for the light one)• 1 Onion• 1 carrot• 1 small peace of ginger• a table spoon of sea salt• Potato 400 g (optional)Soup content:• 500g green mussels, cleaned and debearded• 500g row prawns• 1 leek, cleaned and thinly sliced (recommended)• 1 lemongrass• a pinch of chilli• 1/2 cup white wine• 1/2 cup coconut cream• 1/4 cup chopped fresh coriander (optional)• pepper to taste Cooking Instructions: Broth:• In a cold Zepter pot 2045, put chunks of potatoes • In Zepter basket put all fish heads and bones, onion and carrot and ginger. Place the basket into the pot. Fill with 2,5 I water, add salt. • Cover with Syncro-click.• Put on High hit till the red fliers arised, Reduce the hit to the medium for 20 min. Remove pot from the hit.Soup content:• In Z-pot 2030 add the sliced leek, lemongrass, chilli and mussels. Splash with wine and coconut cream. • Place the prawns (frozen or fresh) into the Zepter drainer any diameter. And set the drainer on top of the pot with the mussels.• Cover the Drainer with the lid, and heat on a medium hit until the green zone on your thermo controller is reached.• Once the green zone is reached, reduce temperature to minimum for 10 min and remove the pot from the heat, let it rest for 10 minutes without removing the lid.Serve:• Open the Syncro-clik, when red fliers set down. Remove the basket fish fish heads from the pot - we don't need it any more. Pour the broth onto prawns.• Put for two prawns and two mussels into each plate. Mixed the soup into the pot and pour plates with it.• Open garnished with chopped fresh parsley.• Season with pepper to taste.• Enjoy this flavourful and beautifully prepared dish using your Zepter cookware! SHOP ZEPTER COOKWARE

Ingredients: • 1 Leak• 1/2 cauliflower• Fish file• 1/2 teaspoon black pepper• herbs to taste• 1/4 cup chopped fresh herbs you like• No salt needed! Instructions:1. Chop all vegetables and put them into a cold Zepter casserole. 2. Add the fish fillet on top of the vegetables.3. Season with herbs and spices you like, or leave it natural.4. Cover with the Zepter lid.5. Put the casserole on medium heat until the arrow on the thermocontrol reaches the green zone.6. Reduce the heat to the minimum for 15 minutes, then turn the heat off. Let it rest for 5-10 minutes.7. Serve. Notes:• Ensure that the lid is properly sealed to maintain the optimal cooking environment.• The resting time after cooking allows the flavours to meld together and the food to finish cooking gently. SHOP ZEPTER COOKWARE

 This deliciously simple and healthy recipe with its light taste will make you love vegetables. Gnocchi are usually eaten as a first course meal, as an alternative to pasta or soups, but surely could be served as a main dish.This meal is packed with nutritious vegetables and it has a top notch taste.Frying PanMixSy  (for herb pesto)Ingredients needed for our Gnocchi with vegetables: 2 pieces of celery stalk 300 g cauliflower 200 g broccoli 500 g tomato A bunch of fresh herbs (basil, parsley, thyme) 1 pepper ½ tblsp pepper, minced   For the gnocchi: 500 g all-purpose flour 2 whole free-range eggs 1 kg boiled potatoes 2 tblsp olive oil 100 g parmesan Minced pepper 1 g nutmeg Preparation: You can make your own gnocchi or you can buy them fresh. Chop all vegetables and spread on the bottom of a cold frying pan. Put gnocchi on vegetables. Cover and put on medium heat (160°C on the induction plate) for 5 minutes, then reduce the temperature and leave for 10 minutes more at low temperature (90°C on the induction plate). Remove the cover, generously add pesto (which you have made with MixSy), pour olive oil on top and add grated parmesan. Gently stir and serve with parmesan slices on top.  Cooking in Zepter ever-lasting and indestructible cookware will allow you to prepare any meal at low temperatures, without adding fat or oil. As a result, the food is healthy and contains fewer calories, as it is not starved of nutritional values.Enjoy your culinary experience with Zepter.                                                                                             Chef Petra Gerić

 Our recipe for sweet and spicy mango chutney is super easy to make and can be used either as a spread or as a pairing for meats and curries.For our chutney we used tons of ripe and juicy mangos, which are rich in vitamins A, B, potassium, magnesium and fibers, as well as apples and oranges for an additional depth of flavor. We added honey and chili (optional) to add a sweet and spicy note.To retain maximum nutritional value from our ingredients we prepared our chutney in Zepter Masterpiece Cookware. As you already know, preparing foods in Zepter cookware requires no oils, fats or water, meaning the nutritional composition of the ingredients we’re using stays intact. Thanks to 316-L stainless steel, from which all of our cookware is constructed, no toxic substances are released during the cooking process. INGREDIENTS 500 g mango 70 g onion 50 g orange 70 g apple 50 g tomatoes Chili (optional) Honey (optional) PREPARATION Add chopped onion, orange, mango, apple, tomato, chili and honey to Zepter saucepan Cook on induction plate at low heat 90°C for 20 minutes Use MixSy to blend all ingredients  Chef Petra Gerić

Build additional flavor by dressing the buns with our homemade guacamole, mango chutney or homemade mayonnaise and add crunchiness with your choice of fresh veggies. Camembert cheese adds the final touch with a creamy, earthy flavor and voilà! The perfect burger is created. Thanks to Zepter Masterpiece Cookware we were able to grill our burgers at low heat, without adding any oil or fat to the pan, preserving maximum flavor and quantity. If you’ve ever noticed your meats shrinking in the pan as they cook, it’s the result of cooking at high temperatures, seasoning with salt during preparation and frying in oils or fats. The result leads to a staggering 30% decrease in food! Zepter’s innovative triple-layer accuthermal bottom accumulates energy in the bottom of the pan and allows you to prepare food at significantly lower temperatures, ensuring your proteins don’t shrink, while lowering fat content in beef by 67% and in chicken by 51%! INGREDIENTS 500 g ground beef 500 g ground chicken 100 g cured beef Pepper Chili (optional) 1 tsp. curry powder 1 tbsp. fresh herb pesto Mango chutney Mayonnaise Guacamole  Camembert cheese Fresh veggies of your choice Burger buns   PREPARATION Mix ground beef, cured beef, pepper and chili in one mixing bowl and ground chicken, curry, pesto and pepper in another mixing bowl Shape separate mixtures into burger patties Place burgers into a cold Zepter grill pan, without adding any oil or water to the pan Cook at low heat 90°C for 10 minutes per side Spread mango chutney, mayonnaise or guacamole on one side of the burger buns, add the patties and top with camembert cheese and fresh veggies of your choice Serve on Felix Zepter cutting board Chef Petra Geric

Eat fish at least three times a week? It’s not easy to follow that advice, especially if you live far away from the seaside or your market is poorly supplied. Trout is a common name for various freshwater fish species of the family Salmonidae. Most trout live in freshwater lakes and rivers and they are often raised on fish farms. Because of that, it is not hard to find them inside continental area.Trout are rich with omega-3 fatty acids which lower the risk of heart disease. They lower triglycerides and inflammation levels in healthy adults. The serving of 100 grams provides seven of the B-complex vitamins which facilitate digestion and help your body to extract energy from foods. Trout are also rich in proteins and one serving will provide for you 40% of the daily recommended intake.But, healthy ingredients don’t necessarily mean a healthy meal. The method of preparation is also a key to a healthy life. Medical research has proven that an unhealthy diet, completely flawed food preparation and bad quality cookware are the main cause of all the most serious chronic diseases in the world today. All Zepter cookware guarantees less harmful fats, less calories, but more vitamins, more minerals and more proteins, while preserving the nutritive, biological and organoleptic properties of food.Enjoy in this flavourful and healthy meal!INGREDIENTS (2 PERSONS):1 trout, approx. 600 g100 g zucchini50 g mushrooms2 lemons1 onion2 carrots2 tbsp olive oilMinced pepper at your desire  PREPARATION: Cut all ingredients. Put the fish on Zepter board and fillet the fish using Zepter chef’s knife. Cut the fillets into smaller pieces. Put the vegetables in a cold Quadra pan without adding oil or any other liquids. Fold one layer of trout steak skin side down, put vegetables and cover it with another steak. On top of it, put lemon slices. Cover the Quadra pan, put on the induction plate and switch on 160°C for 3 minutes, then reduce temperature to 90°C for another 10 minutes. Finish the dish with cold pressed olive oil and pepper. Serve the dish in our beautiful Rio porcelain.   Chef Petra Gerić

These are 6 the most famous salmon’s health benefits: Cancer protection – vitamin D along with selenium can inhibit the growth of cancerous cells. Cardiovascular health – decrease the risks of stroke, heart attack, high cholesterol or high blood pressure. Eye health – salmon and fish oil in general promote the eye health and improve the vision. Beauty – salmon improves the collagen production and the youthfulness and elasticity of the skin. Improved sleep – great source of tryptophan, a 100% natural sedative that shorten the time needed to fall asleep.  Inflammation – omega 3-fatty acids along with the proteins contain powerful anti-inflammatory properties. Enjoy cooking and eating!INGREDIENTS (4 persons): 300 g butternut squash 1 leek 200 g green peas 1 bunch fresh fennel leaves 4 fillets salmon (150 g each) Dried spice mix (oregano, cumin, pepper) Dried fennel seeds, optional 1 cup (2dcl) white wine Cold pressed olive oil, optional PREPARATION Place the butternut squash, leek and fresh herbs on a Zepter Felix cutting board. Using a Santoku knife, chop and mix. First place the vegetables (squash, leek, green peas) in a cold grill pan, without any oil or water. On top of vegetables add salmon steaks generously seasoned with dry spice mix, pour cup of white wine and cover. Bring the temperature on the induction plate a medium heat at 160°C and cook for 2 minutes, then lower the temperature to 90°C and cook for an additional 20 minutes. After 20 minutes, remove the lid and serve in Royal Gold Bordeaux  porcelain or Imperial Gold Bordeaux porcelain. Drizzle with olive oil, if desired.  Using the Zepter system we properly prepare healthy food, with no fats – creating tastier, yet healthier meals. Food looks better: color, shape and texture are preserved Food is tastier: natural flavors and aromas are preserved (even without adding salt) Food is healthier: nutritive and biological values (essential nutrients, vitamins, minerals, proteins, micro and macro trace elements) are preserved.  Food does not burn and there is no acrolein, a cancerogenic substance.  Bon Appetit!Chef Petra Gerić

Whether it’s the fact that it evokes memories of seaside vacations or because it pairs so well with champagne, there’s something incredibly luxurious about seafood. Oysters and scallops feel extra special and make for the perfect appetizer at your next holiday or celebration.  We made ours even fancier and tastier by dressing them up with different toppings including mushrooms, pesto, tomatoes and gin! What’s more, no excessive prepping or cooking is needed. Just place your shellfish in Zepter Masterpiece Cookware, without adding any oil or water, cover and turn the heat on to low – that’s it! When it comes to cooking shellfish there’s really only one rule – the fresher the better. Talk to your local fishmonger and make an order in advance, or inquire about their delivery schedule. If in doubt use the sniff test: shellfish should always smell like the ocean and an overly “fishy” smell probably indicates they’re past their prime.  Bon appetit! INGREDIENTS 2 kg oysters and scallops 2 onions 200 g mushrooms 200 g parmesan 100 g fresh basil 1 dcl. olive oil Lime Gin PREPARATION Blend diced onion, mushrooms, parmesan, olive oil and fresh basil  Place scallops in their shells into a cold Zepter pan, without adding any oil or water to the pan Add mushroom pesto to one scallop, onion, tomatoes and pesto to the second, pesto and parmesan to the third and pesto and lime to the fourth Cover and cook at low heat 90°C for 15 minutes Remove from heat source and set aside Add the oysters in their shells to a cold Zepter frying pan, without adding any oil or water to the pan Add mushroom pesto to one and gin, lime and pesto to the second Cover and cook at low heat 90°C for 10 minutes Squeeze lime juice over oysters and drizzle with olive oil   Chef Petra Geric 

This quick and easy dish will satisfy all your cravings for a creamy, mushroom pasta in no time! The mushrooms add a hearty flavor that will please vegetarians and meat-eaters alike, while the soft mascarpone adds just the right amount of creaminess. Believe it or not, we were able to prepare this entire dish without any oil or water – including to cook the pasta! Thanks to Zepter Masterpiece Cookware and it’s unique 316-L stainless steel construction we’re able to cook at low heat and without adding any additional liquids during the preparation of most meals, ensuring maximum nutrient and flavor retention. Thanks to innovative URA technology all Masterpiece Cookware is completely non-stick and non-corrosive and contains no PTFE or PFOA. That means no toxic substances are produced during the cooking process!  Check out the detailed recipe below! INGREDIENTS 500 g mixed mushrooms 500 g asparagus 100 g enoki mushrooms 100 g green peas 50 g arugula 100 g mascarpone  1 tbsp. pesto Pepper PREPARATION Place thinly sliced asparagus, roughly chopped mushrooms, peas, multi-color orecchiette and enoki mushrooms into a cold Zepter frying pan, without any water or oil, and cover Cook at medium heat 160°C for 2 minutes, then lower heat to 90°C for an additional 10 minutes Turn off heat source, uncover frying pan and mix in sliced arugula, pepper, mascarpone and pesto  Serve in Zepter porcelain  Chef Petra Geric

 This fusion of colors, aromas, textures and flavors creates a perfectly balanced vegan meal that’s ideal as a light summer lunch or dinner. The star of our WOK Salad is the so called “king of fruits “, mango!              Mango is a juicy and aromatic fruit that is indigenous to South East Asia and packed with beneficial nutrients. Nowadays you can buy mango year-round in most larger supermarkets. Mango is rich in vitamin A and beta carotene, which are beneficial for cancer prevention, as well as vitamins C and E, known for their antioxidant properties. Additional benefits also include better digestion, sight and memory! Add divinely tasting mango to salads or other meals for an exotic touch! Here’s what we did for our recipe.Ingredients (for 4 persons): - 400 g rice noodles- 40 g mango- 40 g zucchini- 40 g radish- 40 g cherry tomato- 40 g cauliflower- 40 g cabbage- 8 tsp. sesame oil- 8 tsp. soy sauce- black pepper- sprouts Preparation:- Place pepper (first red, then green), mango, cauliflower, zucchini and soy sauce in a cold WOK.- Cover the WOK and use an induction cooker to cook for 15 minutes at 90°C.- Add radish, cherry tomato and cabbage, then cover again and cook for an additional 15 minutes at 90°C.- Add rice noodles, walnuts and sesame oil. Stir.- Serve in the Imperial Gold Bordeaux porcelain. The Zepter Wok is ideal for the preparation of both Asian and traditional foods (roasts, vegetable soups, steam-cooked and fried foods). More importantly, The Zepter Wok ensures your food is cooked in a healthy and safe way. We cooked our vegetables without any water or oil and at a low temperature, meaning we were able to take advantage of all the vegetables natural juices, which are rich in vitamins and low in calories.  Like all of our Masterpiece Cookware, the Wok is made from superior 316L metal, which ensures that no toxic substances are released during cooking.Your gastro-journey can officially begin! Chef Petra Gerić

A quality steak doesn’t require loads of seasonings and is best prepared simply by grilling. The fact that you can eat steak raw in the form of Carpaccio or Steak Tartare speaks to just how tasty, tender and high quality it is. Alternatively, grilled steak is most often served whole and accompanied with flavorful sauces or sliced thinly “tagliata” style, making it a great addition to salads.To make our particular dish even more flavorful, we’ve decided to use aged steak. In order to achieve the flavor qualities and tenderness of aged steak the meat must be “matured” for a few days in controlled conditions. To age your own steak at home, we suggest using our VacSy system as an aging container and letting the meat sit for a few days.Using Zepter Masterpiece Cookware we also prepared creamy mashed potatoes and grilled vegetables to accompany our steak. This completely balanced meal is easy to digest and full of nutrients, proteins, vitamins and fibers. Zepter Masterpiece Cookware's use of superior 316L stainless steel, advanced technology and innovative design enables cooking without water and frying without fats. Food is healthier, yet tastier, retains its natural aromas, flavors, nutritive and biological values and produces no dangerous substances. Ingredients (per person) 250 g aged steak 20 g zucchini 10 g asparagus 10 g pumpkin 20 g broccoli 150 g potatoes celery leaf pesto rosemary 1 g black pepper Preparation: Wash and chop the vegetables as desired. Cover the Oval griller -Z-V3025Z and turn the heat on the Induction Cooker to 240°C. Leave for 2 minutes. Add the steaks to the pan without adding any oil, fat or spices. Cover and reduce temperature to 90°C, since the griller will be hot enough at this point to produce a grill effect. Grill the steaks on each side for 2 minutes. Once the steak has charred nicely on both sides, add the rosemary and vegetables to the griller, cover and cook for an additional 5 minutes at 90°C. Remove the griller from the heat source. Place the potatoes in a casserole Z-2030 and cook for 20 mins at 90°C, without using any water. Blend the cooked potatoes using the MixSy until creamy and add the pesto. Slice the steak tagliata and season with pepper. Serve in Imperial Gold porcelain. Chef’s recommendation: Let the steak rest for a few minutes before cutting and serving!   Enjoy!Chef Petra Gerić

  You probably wouldn’t be too impressed if we suggested you have a sandwich for dinner, right? This recipe is sure to change your mind! To make our Beef Sandwich you’ll need a good quality rib eye steak and a little bit of patience, since we’ll also be showing you how to make homemade focaccia! The star of our dish is a great occasional addition to your diet. Beef is rich in selenium, zinc, phosphorus and iron and is also a great source of potassium, magnesium and B vitamins.Zepter Masterpiece Cookware’s use of superior 316L stainless steel, advanced technology and innovative design enables cooking without water and frying without fats. Food is healthier, yet tastier, retains its natural aromas, flavors, nutritive and biological values and produces no dangerous substances.Ingredients (for one sandwich) 100 g rib eye steak 10 g zucchini 10 g onion 10 g mushrooms 10 g tomato Pesto 10 g arugula Blue cheese Ingredients for home-made focaccia: 1 kg wheat flour 500 ml lukewarm water 3 packs of dry yeast (21 g) ½ tsp. activated yeast 10 g fresh rosemary  2 g salt 1 dcl olive oil Dough preparation: Mix the yeast with lukewarm water. After 10 minutes, add in the remaining ingredients to make the dough. Knead 4 times: every half hour until the dough rises. After the dough has risen place it in the pizza mold and let it rise again. Bake at 160°C for 40 minutes.  Preparation: Cover the Quadra pan and heat at 240°C for two minutes. Add the rib eye steak to the pan and lower the heat to 90°C, since the pan will already be hot enough to produce a grill like effect. Grill for 5 minutes on each side, covered. Once the steak is cooked, remove it from the pan and add the onions, zucchini, tomatoes and mushrooms. Cook at 90°C for 5 minutes, without adding any water or oil to the pan. Remove the pan from the heat source, drizzle the vegetables with pesto and slice the steak. Assemble the steak, grilled vegetables, arugula and blue cheese on top of homemade focaccia. For a rustic feel, serve the sandwich on the Felix Zepter cutting board.    Chef Petra Gerić

Grilled duck fillets are a true treat to indulge in. Considered a red meat, even the breast, there are two tricks to keep in mind during preparation: do not overcook the meat and grill skin side down to render as much fat as possible for a nice crisp.Luckily, this is made easy by Zepter Masterpiece Cookware, which allows you to cook at lower temperatures and without the use of any additional water or fats.When you cook at high temperatures, season with salt during preparation or fry in oils the result can be a staggering 30% decrease in food. Thanks to Zepter’s accuthermal bottom, energy is generated in the bottom of the pan allowing you to prepare food at significantly lower temperatures, ensuring your proteins don’t shrink and simultaneously lowering fat content! INGREDIENTS 2 duck breast fillets (approx. 500 g) Cinnamon 5-spice mix 2 beets 2 tbsp. balsamic vinegar 2 tbsp. honey 100 g melon 1 tbsp. pesto 50 g walnuts PREPARATION Score the skin on the duck fillets and season with cinnamon and 5-spice mix Place the fillets in a cold Zepter Z-Q1918 casserole dish, without adding any water or oil Grill at medium heat 160°C for 3 minutes, then lower the temperature to 90°C and cook for an additional 15 minutes Remove the casserole dish with the duck from the heat source Place diced beets in a Zepter frying pan and coat in the balsamic vinegar and honey Cook for 2 minutes at 160°C, then lower heat to 90°C and cook for an additional 15 minutes Turn off heat source and add the melon, walnuts and pesto Serve the duck fillets over the beet salad in Royal Gold porcelain  Chef Petra Gerić

We’ve already mentioned the nutritional mantra that tells us we should eat fish three times a week for a healthy diet. In terms of the healthiest types, we definitely have to single out semi-fatty fish, which contain the highest levels of omega-3 fatty acids. Our favorite is tuna, a large and quick saltwater fish that is also unique for its high protein content- a staggering 24 grams per 100 grams! It’s also rich in B vitamins, vitamin D, phosphorus, potassium and magnesium. On top of all that, tuna is an exceptionally flavorful and meaty fish that doesn’t require much more than a quick sear in the pan. We give our tuna some additional flavor by coating it in pumpkin flavor, a great healthy alternative to white flour, and serve it with fresh greens for a healthy and balanced meal that’s ready in under 30 minutes! Thanks to Zepter Masterpiece Cookware you can rest assured that all of your ingredients will be prepared the healthy way- without additional oils or fats and at low temperatures.INGREDIENTS (single serving) 400 g tuna steaks 400 g seasonal greens 80 g tomato 1 green apple 1 grapefruit 20 ml olive oil 8 ml balsamic vinegar 10 g fresh cilantro 4 g pepper 40 g pumpkin flower PREPARATION Peel and chop the fruits and vegetables and assemble the salad Make a vinaigrette for the salad by blending the olive oil, balsamic vinegar, fresh cilantro, and pepper. Drizzle over the salad Cover and heat your pan for 2 minutes at 160°C After the pan has heated up, add the tuna steaks and lower the temperature to 90°C. Cover and cook each side for 2 minutes Remove the steaks from the pan and coat them in pumpkin flour Slice the steaks and serve over the salad in Rio porcelain Healthy, flavorful and easy to prepare

 ​In our casserole pot you can cook spicy barbecue pork ribs under two hours. Thanks to the Closed Circle technology, the nutritional liquid will remain inside the pot allowing your dish of choice to be cooked in its own juices. You will cook without adding fat, oil or water. Food will retain its nutritive and biological values (vitamins, minerals, proteins, micro and macro trace elements), with fewer calories and no dangerous substances.Mix all the ingredients, put meat in the pot and wait to taste the softest ribs you will ever try (without exaggeration, we even stopped filming to take a bite). Enjoy! INGREDIENTS (4 servings): 1 kg pork ribs For the barbecue sauce to pour over the meat, you will need as follows: 2 spoons of Dijon mustard 5 spoons of tomato concentrate (or fresh tomato during the season) Dried tomato 500 ml dark beer 2 chili peppers Grated fresh ginger (optionally, a thumb-sized piece of ginger) 5 spoons of honey Spices to taste (caraway, cumin, coriander, cinnamon, black pepper) Soya sauce PREPARATION: Mix all the ingredients to make a barbecue sauce. Put the meat in a cold pot, pour the sauce on top and cover (Casserole Z-2850B) Turn on the medium heat and cook for 10 minutes (at 160°C on the induction plate), then reduce to low temperature at 90°C and continue for another 90 minutes, covered all the time. Shake the pot occasionally. Finally, if you wish, remove the cover for the last 15 minutes, pour a little more honey and let excess liquid evaporate to obtain a glaze (15 minutes max.). Serve barbecue ribs with vegetables cooked in Wok or with Coleslaw salad.  Chef Petra Gerić

Shellfish can be a little daunting to prepare, but with the right cookware and a few simple steps you can have an elegant meal on the table in no time.We used a combination of razor clams, mussels and clams for our dish, but feel free to substitute with what’s available fresh at your local market. In an unexpected twist, we also add prosciutto and curry powder for a superb flavor kick that sets this recipe apart from others.Not only are we using fresh, healthy ingredients, we’re preparing them the healthy way too! Foods prepared in Zepter Masterpiece Cookware retain their complete nutrient value and thanks to 316-L stainless steel, from which all of our cookware is constructed, no toxic substances are produced or released during the cooking process.Tip: When choosing which shellfish to buy, the fresher the better. Avoid any that are open or have cracks. INGREDIENTS 1 onion 100 g spring onion 100 g cured ham 1 tbsp. curry powder 500 g cherry tomatoes 1 kg shellfish Thyme 300 ml rosé wine 2 tbsp. pesto 5-spice mix Chili PREPARATION Place diced onion, spring onion, cured ham, cherry tomatoes and curry powder into a cold Zepter casserole dish, without adding any oil or water Cover and cook at medium heat 140°C for about 5 minutes Add the shellfish, thyme and rosé then cover and cook for 15 more minutes at 90°C Turn off your heat source, add the 5-spice mix, chili and pesto and combine Serve in Rio porcelain  For Zepter,Chef Petra Geric

Italy is the birth place of thousands of varieties, shapes and sizes of pasta. Some are prized for their ability to pick up sauces, some for layering and others for filling – much like the orecchiette shape we’re using today! The direct translation of orecchiette is “little ear”. The name comes from their shape, which is perfect for scooping up meaty sauces much like the one we’ve prepared in the recipe below. Topped with soft white cheese, fresh basil and grated parmesan these rich and savory bites are prepared from start to finish without any oil or water. Thanks to Zepter Masterpiece Cookware and the 316-L stainless steel it’s constructed, we’re able to prepare this dish in a completely clean and healthy way for maximum flavor and nutrient relation.Check out how we do it below!INGREDIENTS 300 g orecchiette 300 g ground beef 2 onions 1 clove garlic 100 g pancetta 100 g celery root 2 carrots 500 g cherry tomatoes 3 dcl. red wine Pesto 500 ml tomato sauce 200 g soft cheese 1 bunch fresh basil 200 g parmesan PREPARATION Add ground beef, onions, garlic, pancetta, celery root, carrots, diced cherry tomatoes and red wine to a cold Zepter Z-2020 pot, without any water or oil Cook at low heat 90°C for 20 minutes, covered Mix in pesto and set aside Pour tomato sauce into the bottom of a Zepter Z-2015 pot. Fill large orecchiette pasta with the ground beef mixture and layer on top of the sauce Add soft cheese, fresh basil and grate parmesan on top Cover and cook at low heat 90°C for 15 minutes Serve in Rio porcelain   Chef Petra Geric

 Don’t worry about the meat coming out dry, we’ve got a few foolproof tricks to ensure its perfectly moist and soft: Cooking on the bone Tenderizing the meat in a brine Cooking for longer at lower heat Letting the meat rest for 15-20 minutes before serving You’ll find detailed instructions for all of these steps in the preparation method below. As always, we prepared this entire meal in Zepter Masterpiece Cookware. Thanks to surgical grade 316-L stainless steel, from which all of our cookware is constructed, advanced URA non-stick technology and innovative design, Zepter Masterpiece Cookware ensures maximum nutrient and flavor retention, with no need for additional oil, water or fats.Tip: Order your crown roast (a cut that comes from the loin) from your local butcher a few days in advance to ensure availability! INGREDIENTS (8 servings) 1 pork crown (about 3.5 kg) For the brine 100 g honey 2 tbsp. sea salt (to tenderize the meat) 5-6 cloves of garlic 10 peppercorns A few sprigs of rosemary A few sprigs of sage For the marinade 2 tsp. grainy mustard 2-3 cloves garlic 1 tsp. finely chopped sage 1 tsp. finely chopped rosemary Pepper To garnish 1 bunch fresh sage 200-300 g kumquats For the sour cherry sauce 300 g pitted sour cherries 70 ml whiskey 2 tbsp. honey 1 sprig rosemary For the brussels sprouts 1 kg brussels sprouts 50 g thinly sliced pancetta 1 red onion 150 g blue cheese 1 pomegranate 70 g cashews Pepper Olive oil For the caramelized carrots 1 kg carrots 2 tsp. honey 50 ml whiskey 2 tbsp. balsamic vinegar Pinch of cinnamon Pepper Olive oil PREPARATION Mix the ingredients for the brine and cook in a Zepter Masterpiece Z-1620 saucepot for 5-10 minutes, or until the honey dissolves Remove the saucepot from the heat, leave to cool, then strain and add 1 L of cold water Place the pork into a Zepter Masterpiece Z-2030 pot and pour over the brine. Let sit at room temperature for an hour or two Remove the pork crown from the brine and dry well, then coat in the marinade At this point, create the “crown” shape by rolling the meat into itself until you have a circular shape. Once you have the shape, tie with a string to secure Wrap the tips of the bones in aluminum foil to avoid burning and bake at 170°C for 3 to 3 and a half hours Using a meat thermometer, check on the roast from time to time. Once it reaches a temperature of 70°C, turn up the heat to 250°C and bake for a few more minutes to achieve a crust Remove the roast from the oven, cover with aluminum foil and let rest for 30 minutes Place on Zepter Black & White porcelain serving plate, garnish with sage and kumquats and serve For the sour cherry sauce Pour the sour cherries, whiskey and honey into a Zepter Masterpiece Z-1620 saucepot and cook at low heat 90°C for 10 minutes, or until the sauce starts to achieve a syrupy consistency During the last few minutes of cooking, add finely chopped rosemary Serve in Zepter Black & White porcelain gravy boat For the brussels sprouts Add thinly sliced pancetta to a Zepter Masterpiece Z-V3025Z grill pan and cook until slightly crisped (the pancetta will continue to crisp as it dries) Remove and lay out on a paper towel to soak up excess fat Add cleaned and washed brussels sprouts and sliced onion to the same grill pan where you previously cooked the pancetta Cover and cook at 90°C for 10 minutes Serve in Zepter Black & White porcelain serving bowl and season with olive oil, pepper, pomegranate seeds, cashews and the pancetta   For the caramelized carrots Peel and roughly chop the carrots Add them to a Zepter Masterpiece Z-V3025Z grill pan and cook at 90°C for 30 minutes, covered Once the carrots have softened, uncover the grill pan and add the honey, whiskey and balsamic vinegar. Turn the temperature up to 120°C and cook for a few more minutes, or until the liquid in the pan evaporates Serve the carrots in Zepter Black & White porcelain and season with olive oil, salt and a pinch of cinnamon Tip: Store any leftovers in VacSy containers for freshness that lasts up to twice as long!

Surprise your family with a new recipe for Your Sunday dinner! We guarantee that this wonderful, family, simple in preparation dish will be enjoyed throughout the year!INGREDIENTS 1 whole duck, approx. 3 kg 2 whole garlics 4 onions Fresh herbs at your desire – rosemary, thyme Honey Wine – Rosé Cinnamon sticks 5 oranges Five-spice mix  PREPARATIONUse cold casserole Z-2850B and do not add any oil. Put orange, onion, rosemary and duck. Fill the duck with spice herbs and orange. Add garlic. Turn the duck over and spread the spices. Break the cinnamon stick and pour a little wine and some freshly squeezed orange juice. Put the lid on.Turn on the induction to medium temperature (160°C) for 10 minutes and then reduce to 90°C for 120 min.Move the lid and coat the duck with honey. If you want, put it in the oven without a lid and set the temperature to 140°C for 15 minutes to get a crispy skin, but I am sure you will choose not to when you see how delicious and full of flavours it is prepared on low heat, cooked in its own juices. It is now ready for serving.  For side dish, use your imagination: pumpkin purée, red cabbage, steamed vegetables.    Bon appétit! Chef Petra Gerić

What is the difference between prawns and shrimps? Most people use them as synonyms and think that size is the main distinction between them. Shrimps and prawns look very similar, especially if they are beautifully served in a plate (without a shell).Although prawns are bigger than shrimps in most cases, they have different anatomy: shrimps have claws on two of their five pairs of legs, prawns have claws on three of their five pairs of legs. Shrimps have body shape with distinctive body bend, prawns don’t. Prawns release eggs into the water, while shrimps brood eggs on the underside of their body. If prawns are very big, they are usually called King prawns.But you don’t have to know biology to enjoy in this flavorful meal. Using Zepter dishes will provide the best cooking experience for you – it is not only easy, it’s the healthiest way of preparing food. Food will retain its natural aromas, flavors, nutritive and biological values (vitamins, minerals, proteins, micro and macro trace elements), with fewer calories and no dangerous substances.Try this recipe and tell us how you like it.INGREDIENTS (4 servings) 1 kg shrimps 500 g cherry tomatoes (or any other tomatoes)  50 g black olives 2 dl fresh orange juice 2 tbsp. honey Fresh herbs (spinach, parsley) 500 ml white wine ½ teaspoon of pepper Chili, in your option PREPARATION: Put all ingredients into a cold pot, cover and cook at medium temperature (160°C) for 3 minutes, then reduce to low temperature (90°C) and continue for another 10 minutes, covered all the time. Finish the dish with a mixture of fresh herbs and olive oil. Serve on Black & White Zepter porcelain plate.   Bon Appétit! AuthorChef Petra Gerić

 There are similar dishes in many cultures called differently: Turkey - mantı - stuffed with spiced meat and served with paprika sauce and yoghurt China - jiaozi or wonton Jewish cuisine - kreplach, small dumplings filled with ground meat or other filling, simmered in chicken soup Middle Eastern – shishbarak, a pasta stuffed with ground beef and spices and cooked in yoghurt. We suggest that you to prepare it in a healthy way with Zepter cookware collection. Masterpiece Cookware, with its superior Zepter metal 316 L, advanced technology and innovative design, enables cooking without water and frying without fats, so food is healthier yet tastier, retaining its natural aromas, flavors, nutritive and biological values (vitamins, minerals, proteins, micro and macro trace elements), with fewer calories and no dangerous substances. Cooking with the stackable Masterpiece Cookware system saves food, energy, time and money, but most importantly, protects your health.  INGREDIENTS: 500 g fresh, cheese-filled tortellini (or any other fresh pasta with cheese or veggie filling) Fresh herbs – thyme, basil, parsley, chives 200 g prawns 500 g mussels A few garlic cloves – I used 4 pcs 500 g cherry tomatoes – red, yellow 100 g baby spinach Pepper, minced 4 tbsp. olive oil Put mussels in a cold Zepter pot Z–2440 without oil, add red and yellow cherry tomatoes, garlic, prawns, 1 dcl of white wine (in your option), pasta (fresh tortellini with cheese), baby spinach on top.Cover the pot, put on the induction and switch on 160°C for 5 minutes, then reduce temperature to 90°C for another 10 minutes.After cooking for 15 minutes on low heat, set aside for a few more minutes. The pasta will be cooked by the heat in the pot, absorbing all seafood flavours and aromas. In this way, you will save all the flavours, vitamins and minerals, and at the same time prevent toxins from developing in your food. All that thanks to our unique Zepter technology.Finish the dish by adding a mixture of fresh herbs and cold pressed olive oil before serving.Serve the dish in our beautiful Flora porcelain. Bon appetite!Chef Petra Gerić

 A dish originating in Hungary, chicken stew is the perfect comfort food for cold winter days. As time has gone by this dish has managed to go from relatively unknown outside of Eastern Europe to becoming a favorite among those seeking a warm, filling meal.The key ingredient that gives the dish its unique flavor is of course, paprika. We recommend using the best quality paprika you can find since it’s what provides most of the flavor – sweet or smoked, it’s up to you. If you like a little of spice on your palate, add spicy dried paprika too. To give the dish some additional volume and keep you full for longer we also added chopped carrots and potatoes.Thanks to Zepter Masterpiece Cookware there was no need to add any additional oil or water to the paprikash – lowering the total fat content of the meal without compromising on flavor. All Zepter Masterpiece Cookware is constructed from 316-L stainless steel, which allows you to cook at lower temperatures, keeping your ingredients intact and retaining maximum nutritive value. Most importantly, no toxic substances are released during the cooking process.Bon Appetit! INGREDIENTS 1 kg chicken (drumsticks and thighs) 4 carrots 5 potatoes 5 tomatoes 1 stalk of celery 100 g spring onion 2 cinnamon sticks 1 handful whole peppercorns 2 tbsp. paprika Spicy dried paprika PREPARATION Add chicken to a cold Zepter Z-2455 pot, without any oil or water Add the cinnamon sticks, whole peppercorns, ground paprika and spicy dried paprika Cover and cook at medium heat 160°C for 5 minutes Lower heat to 90°C and add chopped carrots, potatoes, diced tomatoes and celery. Cover and cook for 10 minutes Add spring onions and fresh pesto, mix to combine Serve in Black & White porcelain  Chef Petra Gerić

How many times you wanted to cook a fresh and juicy meal in the middle of the woods? Set up your fire area for cooking and transform your outdoor experience. As always, we prepared this entire meal in Zepter Masterpiece Cookware. Thanks to surgical grade 316 - L stainless steel, from which all of our cookware is constructed, advanced URA non - stick technology and innovative design, Zepter Masterpiece Cookware ensures maximum nutrient and flavour retention, with no need for additional oil, water or fats.   VEGGIE SKEWERSFor skewers: Red, yellow and green bell peppers Red onion Hint of smoked chili peppers  For side dish - hummus: 1 can of chickpeas 1 clove of garlic 1 tbsp tahini Juice of one lemon 1 level tsp Himalayan salt 1 level tsp cumin Abt. 50 ml olive oil  Method of preparation:Preparation of skewers: Alternate different vegetables on skewers and fry them in a griller for two minutes on each side.Preparation of hummus: Put strained chickpeas, tahini, salt, cumin, smoked chili, garlic, lemon juice and olive oil into a jug. Mix them until smooth. If necessary, add a little liquid in which the chickpeas were soaked or a little olive oil (until you get the desired consistency).Serving: Put the prepared hummus on the serving plates, place the skewers on top (sprinkle them with Himalayan salt) and pour a little olive oil over them. Sprinkle with some finely chopped chives.  CHICKEN SKEWERSFor skewers: 600 g chicken breasts 1 - 2 red onion For marinade: 2 tbsp balsamic vinegar ½ tsp smoked hot peppers ½ tsp paprika ½ tsp dried oregano 2 cloves of garlic Peel and juice of one lemon Freshly ground pepper 50 ml olive oil   For yoghurt sauce: 400 ml Greek yoghurt 30 ml olive oil 1 tbsp finely chopped mint leaves 1 tbsp finely chopped basil 1 tbsp finely chopped parsley Juice of one lemon 1 hot red pepper Himalayan salt, pepper  Additionally for serving: 1 avocado  Method of preparation:Preparation of meat: Put all necessary ingredients for a marinade in a suitable VacSy container, stir them well and add diced meat. Stir again, close the VacSy container and leave in the refrigerator overnight.Next day (although you can prepare the meat a few days before) arrange the meat and red onion on skewers and fry in a griller for a few minutes on each side.Preparation of yoghurt sauce: Mix in a bowl finely chopped mint leaves, basil and parsley with lemon juice, a little salt, pepper, hot pepper (finely chopped), thick yoghurt and olive oil.Serving: Put the prepared yoghurt sauce on the serving plates, then the skewers on top (sprinkle them with a little Himalayan salt) and sliced cucumber and a few avocado leaves beside. PORK SKEWERS WITH PINEAPPLEFor skewers: 600 g pork fillet 1 fresh pineapple A little parsley For pineapple sauce: 400 ml pineapple juice 1 tbsp honey ½ tsp grated fresh ginger 1 clove of garlic 3-4 tbsp soya sauce 1 tsp starch ½ hot pepper or some hot sauce (to your taste) Himalayan salt and freshly ground pepper Mixed salad Fresh rosemary Method of preparation:Preparation of marinade and pineapple sauce: Put pineapple juice, honey, ginger, garlic, soya sauce, hot pepper, starch, salt and pepper in a pot and cook at medium heat until the sauce is reduced by half and visibly thicker. Cool the sauce and separate one half for serving. Add to the other half pork fillet, trimmed and diced. Put the meat with the marinade in a VacSy container and then in the refrigerator overnight, so it can stay fresh for days. Next day (although you can prepare the meat a few days before), put the meat and pineapple slices alternately on skewers and then fry in a griller for a few minutes on each side. Grill separately a few pineapple slices and serve with the skewers (sprinkle them a little with Himalayan salt) and the rest of the pineapple sauce. VEAL SKEWERS WITH ASPARAGUSFor skewers: 600 g veal round 200 – 300 g asparagus For marinade: 1 tsp garlic granules 1 tsp onion granules 1 tsp dried basil 30 ml olive oil  For dressing: 2 tbsp finely chopped mint 2 tbsp finely chopped parsley 1 hot pepper 50 ml olive oil 20 ml wine vinegar Salt, pepper  For side dish: 400 g cooked green lentils 1 red onion A little olive oil Himalayan salt, pepper  Method of preparation:Preparation of meat: Put all the ingredients for a marinade in a suitable VacSy container, stir them well and add diced meat. Stir again, close the VacSy container and leave in the refrigerator overnight.Next day (although you can prepare the meat a few days before) arrange the meat and asparagus alternately on skewers and fry in a griller for a few minutes on each side or until golden.Preparation of dressing: Mix in a jar finely chopped parsley, mint, hot pepper, olive oil, wine vinegar, salt and pepper.Preparation of side dish: Braise finely chopped red onion on a little olive oil, add cooked lentils and braise together for a short time, then season with salt and pepper.Serving: Put the lentils on one side of the serving plate and the skewers on the other side (season them with a little Himalayan salt) and serve with some lemon and the dressing. Bon Apettit!

You can cook open lasagnas in our casserole without adding oil, fat or water. Often, we unnecessarily boil vegetables in water and fry food at high temperatures in dangerous overheated fats. We eat food starved of nutritional value and as a result we eat too much food. Besides that, the process of overheating fats produces acrolein, a highly cancerogenic substance which can cause severe health problems.Check out this recipe and enjoy your meal!INGREDIENTS: 3 bell peppers (red, yellow, green) 1 green zucchini 5 tomatoes Celery stalk 500 g fresh sheets of lasagna A bunch of fresh parsley and chives 200 g ricotta Pepper, minced Olive oil PREPARATION: You can make your own lasagna sheets or you can buy them fresh. Cut them into smaller pieces, about 5x5 cm. Dice all vegetables and put them in a cold pot (Z-2440). Put lasagna on vegetables. Cover and put on medium heat (160°C on the induction plate) for 2 minutes, then reduce the temperature and leave for 16 minutes more at minimum temperature (90 °C on the induction plate). In the meantime, make a pesto of ricotta, fresh herbs and olive oil. Remove the cover, pour pesto sauce on top and sprinkle with chopped fresh herbs. Gently stir and serve. Chef’s tip: To make the dish more interesting, add a bit of chopped walnuts!    Chef Petra Gerić

  The Zepter Wok can be used for preparing a number of dishes but today we’ll focus on the star of this recipe, the beef! Beef might get a bad reputation in the health department, but moderate consumption has its benefits. It’s an incredible source of protein and a particularly good source of iron and zinc. Anyone suffering from low blood pressure could easily see benefits from adding red meat to their diet from time to time.As always, when it comes to meat, we can’t stress enough have important it is to know where you’re buying from. Choose organic and free-range whenever possible. We add tons of seasonal vegetables and rice noodles to our recipe to diversify the dish and add even more nutrient value.INGREDIENTS (4 servings) 1 red pepper 1 green pepper 1 yellow pepper 1 zucchini 1 carrot 1 handful of chopped cabbage 2 spring onions 1 kg beef, marinated in soy sauce 5-spice mix 400 g cooked rice noodles Sunflower seeds Sesame oil PREPARATION Julienne the peppers and carrots and slice the onions Add the beef marinated in soy sauce to a cold Zepter Wok and season with 5-spice mix Cook at medium heat 120°C for 3 minutes Add the peppers, carrot, zucchini and cabbage to the Wok, lower temperature to 90°C and cook for an additional 10 minutes Add the rice noodles, spring onions, sunflower seasons and sesame oil and stir to combine Chef Petra Geric  

  If you’ve ever tried fresh pasta, you’ll know there’s no comparing it to the dried variety. Requiring only a few ingredients and your own hands, making homemade pasta is a truly satisfying experience. Although gnocchi are technically classified as a dumpling, the process of making them is essentially identical to pasta, the only difference being the addition of potatoes and parmesan cheese. Additionally, to make gnocchi, all you need is a rolling pin. No hand crank or special attachments for your mixer required!  Thanks to Zepter Masterpiece Cookware and the Syncro-click lid we were able to pressure cook our potatoes at low heat, with minimal water and in half the time, preserving maximum nutrient value and getting dinner on the table faster! Next time you’re feeding a crowd, skip the boxed version and impress your guests with the real thing. Serve with a meaty sauce, like Bolognese, or a simple tomato sauce for best results. Chef’s Tip: Make a bigger batch ahead of time, store in VacSy containers and freeze for up to two months!   INGREDIENTS 2 kg potatoes 3 eggs 200 g Parmesan  1 kg all-purpose flour 1 dl Aqueena water PREPARATION Add whole, unpeeled, potatoes to a Zepter pot. Pour in 1 dl of Aqueena filtered water and cover with the Syncro-clik Z-420-20 lid Cook on high heat 240°C until the red safety valve releases, then lower heat to 90°C and cook for an additional 10 minutes After 10 minutes, remove from heat source and wait for safety valve to release Peel and grate potatoes Mix eggs, parmesan and flour into the potatoes and knead until dough is combined Roll dough into a long cigar shape about 1.5 cm thick and cut cross wise into 2 cm pieces   Chef Petra Geric

The star here is the sweet potato. An incredibly healthy root vegetable, it’s packed with vitamin B6, which is essential for heart health, and vitamin C, which strengthens our immune systems and acts as an antioxidant. Vitamins A and E are plentiful too, as well potassium and magnesium, making sweet potato an excellent addition to your winter diet.As always, we’ve prepared this meal in Zepter Masterpiece Cookware, which allows for cooking at low temperatures without the addition of any water, oils or fats during the cooking process. Each piece of cookware is constructed from superior 316-L stainless steel that doesn’t produce any toxins substances.INGREDIENTS 1 kg sweet potatoes Olive oil 400 ml Greek yogurt 1 chili pepper Zest of half a lemon Juice of half a lemon Himalayan salt 2 tbsp. toasted sesame 1 handful fresh mint PREPARATION Preheat oven to 200°C Cut the sweet potato into larger slices (without removing the skin) and bake in oven for 40 mins. Turn the pan halfway through to ensure even cooking Finely chop the chili pepper, zest half a lemon, then squeeze it for the juice Mix the chopped chili, lemon zest, juice, a pinch of salt and a few drops of olive oil into the yogurt On Royal Gold Bordeaux porcelain, plate the yogurt sauce first, then the sweet potatoes. Garnish with toasted sesame, fresh mint leaves and some chopped chili pepper Finish with a pinch with a few drops of olive oil

Lamb is a type of red meat, which is generally richer in iron than chicken or fish. It is mainly composed of protein, but also contains varying amounts of fat. Lamb meat is a high-quality protein source, containing all of the essential amino acids needed for the body's growth and maintenance. For this reason, eating lamb, may be especially beneficial for bodybuilders, recovering athletes, and post-surgical patients.Using the Zepter system we properly prepare healthy food, with no fats – creating tastier, yet healthier meals. Food looks better: color, shape and texture are preserved Food is tastier: natural flavors and aromas are preserved (even without adding salt) Food is healthier: nutritive and biological values (essential nutrients, vitamins, minerals, proteins, micro and macro trace elements) are preserved.  Food does not burn and there is no acrolein, a cancerogenic substance.   INGREDIENTS (for 4 persons): 6 carrots 4 onions 2 cloves garlic 100 g dried apricots 50 g capers 5-spice mix 4 pieces lamb knuckle 500 ml thyme tea 1 bunch thyme 1 dl olive oil PREPARATION: Pour purified Edel Wasser water into a pot (Z-1620). Bring the water to a boil and add thyme tea. Cover and remove from the induction plate once steeped. Season the lamb knuckle with 5-spice mix and add all the ingredients to a cold pan (Z-V3060) without adding any oil or water. Turn on the induction plate and cook for 5 minutes at a medium temperature of 160 ° C, then reduce the heat to a low temperature of 90 ° C and cook for an additional 90 minutes.  Blend the vegetables to make a gravy.   Serve with seasonal salad in Rio Gold porcelain. Enjoy this spectacular, yet healthy meal!Bon Appetit!Chef Petra Gerić

Indulge yourself, friends and family with this amazing and simple starter. Seafood is a good source of vitamins, minerals and omega-3 fats and eating one portion of seafood per week can reduce the chances of suffering a heart attack. For this recipe we chose mussels and razor shells.Mussles are rich in selenium, iron, folic acid, vitamin A, vitamin B12, iodine and zinc. High level of chemical iodine might have a positive impact on people with sub-optimal thyroid function. Razor shells are culinary delicacy, but sometimes it may be difficult to find them. We wish you luck in fish market, otherwise we suggest that you substitute them with clams or Noah’s Ark shells.For the special occasion like Christmas we decided to cook in white wine. Enjoy your meal, comment down below and tell us how you like this recipe.Ingredients (4 servings):Pot Z-2440  500 g Cherry tomatoes Fresh herbs – basil, parsley, chives, cilantro (optional) 1 kg Razor shells  1 kg Mussels Bunch of spring onions (5 pcs)  Minced pepper Olive oil (optional)  2 dcl White wine PREPARATION: Finely chop spring onion, garlic and tomatoes and put them into a cold pot, cover and cook at medium temperature (160°C) for 5 minutes. Add the sea shells and pour white wine, then cover and let cook for 10 minutes at lower heat (90°C) until all the shells open. Shake the pot from time to time. When all the shells are open, remove the cover, add freshly chopped herbs, olive oil and pepper. Be generous with olive oil. Serve the mussels with garlic bruschetta. If you can, try to use homemade bread to make your dining experience complete.  Enjoy!

As we’ve already mentioned in previous posts, seafood is an incredible source of omega-3 fatty acids and proteins; hence the use of shrimp in our risotto. Today however, we’re going to focus on the asparagus. Often overlooked as an ingredient, asparagus is high in calcium, potassium, magnesium, phosphorus, iron and zinc. Its high nutrient content paired with the fact that it’s considered a diuretic makes it a great body detoxifier. It’s also considered a blood purifier, has positive effects on the adrenal glands, bladder and liver and is a recommended food for anyone who suffers from diabetes – making it an all around healthy and tasty contribution to your diet! To enhance the flavor of our risotto we also used a pesto, made beforehand, and stored any leftovers in our VacSy container. Food can be stored for up to twice as long in the VacSy, thanks to its unique vacuuming system.This sophisticated dish takes only about 15 minutes to prepare, thanks to our Masterpiece Cookware. Aside from ensuring a short cooking time, food prepared in Zepter cookware retains all of its natural aromas, flavors, nutritive and biological values and is prepared the healthy way – without adding any oils, fats or water. Thanks to 316-L stainless steel, from which our cookware is constructed, no toxic or carcinogenic substances are produced during the cooking process. INGREDIENTS (4 servings) 4 cups (240 g) rice 8 cups (450 mL) fish stock 500 g shrimp 100 g asparagus Pesto Grana Padano PREPARATION Place rice into Zepter pot Turn on induction plate at low heat 90°C and lightly toast the rice, 2 minutes Add the fish stock and shrimp. Cover and cook for 10 minutes at low heat 90°C Add the asparagus, pesto and grate in parmesan. Mix until combined Serve in Flora porcelain. Bon appetit!Chef Petra Geric

Zepter Masterpiece Cookware allows us to steam our lobster instead of boiling it, meaning the meat preserves more of its delicate flavour and tenderness. The mango, avocado and zingy lemon and orange dressing further heighten the delicate flavour of the meat, without overpowering it. Brighten up winter days and try something new! INGREDIENTS 1 kg lobster 1 bunch rosemary 200 g cherry tomatoes Aqueena water 1 mango Parsley 1 avocado 100 g arugula Juice of 1 orange Juice of ½ a lemon Lemon juice 50 g Basil 1 dcl olive oil Pepper Chili PREPARATION Place the lobster, rosemary and half of the cherry tomatoes into a cold grill pan and add a small amount of Aqueena purified water Set the temperature to 160 C and cook for 2 minutes, then lower the temperature to 90 C and cook for an additional 20 minutes (covered) In the meantime, finely chop the mango, avocado, parsley and the remaining cherry tomatoes Combine the chopped vegetables and the parsley in a bowl to make the salad and season with the orange and lemon juice, pepper, chili, olive oil and basil Serve the lobster over the salad in Rio Gold porcelain Chef Petra Geric