Recipes

Snapper in Rosemary with Bean Salad
A delicious Mediterranean fish dish with rosemary and garlic.

A perfect fish dinner if you wish to serve more than four people.

For the salad:

750 g green beans
Salt to taste
Pepper to taste
4 tablespoons red wine vinegar
2 tablespoons cold-pressed olive oil
100 g bacon

For the fish:

4 snapper (or sea breams, 400 g each)
3 – 4 twigs of rosemary
2 – 3 cloves of garlic
4 ripe tomatoes
2 tablespoons olive oil
Salt to taste
Pepper to taste
1 organic lemon


Serves 4 persons
1 hour of preparation time
Per portion approx. 525 kcal, 47 g protein, 31 g fat, 11 g carbohydrates,

recommended cookware:
STONELINE® pan (32 cm pan)


1. Wash and clean the beans, then chop. Cook for about 10
minutes in boiling salt water, then remove, rinse with cold water,
and let it drip.

2. Whisk vinegar, salt, and pepper with 2 tablespoons of oil. Coat
the beans with the mixture. Dice the bacon. Use a STONELINE®
pan to fry the bacon until crisp and sprinkle over the bean salad.

3. Wash the snapper, pat dry, and make 2 to 3 diagonal cuts on
both sides. Season inside and on the outside with salt, pepper,
and 2 tablespoons lemon juice. Wash the rosemary twigs, shake
dry, and break into pieces. Peel the garlic and cut into thin slices.
Fill the middle of the fish with 2 pieces of rosemary and garlic.

4. Preheat the oven to 220°. Cut out the stem of the tomatoes.
Plunge the tomatoes into boiling water for a few seconds. Peel,
halve, remove the seeds, and dice. Mix the remaining lemon juice
with 2 tablespoons of olive oil.

5. Place the snapper in a STONELINE® pan, arrange the
tomatoes and the remaining rosemary around the fish, and sear
for 5 minutes. Remove the snapper and place on a baking sheet.

Sear the remaining snapper in the STONELINE® 32cm pan and
place on the baking sheet. Cook the fish in the preheated oven
at 200° (center, not suitable for convection heat) for about 20
minutes. Pour the lemon oil onto the sides. Serve with bean salad
and white bread.

Vers ion - Baked Mackerel
Wash 4 mackerels (300 g each, ready to cook), pat them dry
and make 2 to 3 diagonal cuts. Wash 4 stems of parsley and 6
twigs of thyme, shake dry, chop the leaves. Mix one teaspoon
of salt and pepper with 2 finely chopped garlic cloves and add 4
tablespoons of olive oil and 4 tablespoons of lemon juice. Use
this mixture to baste the mackerels inside and outside. Let it sit
covered for 1 hour. Cut 2 eggplants into slices. Wash and clean
1 red and 1 green pepper and cut into 2 cm thick pieces. Arrange
the vegetables on a baking sheet, salt and pepper to taste. Arrange
the fish on top and sprinkle with the remaining marinade. Bake
in the preheated oven at 220° (center, not suitable for convection)
for about 5 minutes. Pour over some vegetable broth and cook for
about 20 minutes while turning them once.

Pork and Paprika Medallions

4 pork loin medallions (approx. 80 g each)
Salt to taste
Pepper to taste
2 tablespoons flour
1 onion (approx. 100 g)
1 clove of garlic
4 tablespoons Ajvar (paprika puree from the jar)
50 ml vegetable broth
3 tablespoons crème fraîche
1 tablespoon sherry (or you can use broth instead)
1 teaspoon lemon juice
Worcester sauce to taste
Serves 2
Preparation time: 20 minutes

Per portion approx. 321 kcal, 37 g protein, 13 g fat, 13
g carbohydrates, recommended cookware: STONELINE
® pan 24 cm

1. Salt and pepper the pork loins on both sides and
sprinkle with a little flour. Heat a STONELINE® pan
and brown the meat on each side at medium heat for
about 3 to 4 minutes. Remove the meat, cover with
aluminum foil, and set aside covered.
2. In the meantime, peel the onions and the garlic
then chop them finely. Reheat the STONELINE® pan
and sauté both while stiring.
3. Put the Ajvar, broth, crème fraîche, and sherry into
the STONELINE® pan, mix well and simmer at medium
heat for about 4 minutes. Add lemon juice, 2 to 3
dashes of Worcester sauce, salt and pepper to taste.
4. Place the meat together with the gravy to the sauce
in the STONELINE® pan and simmer for about 3 to 4
minutes. Gnocchi or Tagliatelle is the perfect side dish
for the pork loins with the delicious paprika sauce.
They are best when homemade.
Add a uni que fla vor :
Spice the meat dish with fresh or frozen finely chopped
culinary herbs such as chervil, parsley, dill, mint,
basil, sage, or coriander.
MedallionsChilli con Carne
with cocoa and corn

2 onions

1 large clove of garlic
1/2 yellow capsicum
1/2 red capsicum
2-3 small red chilli peppers
700g ground beef
2 Tbsp tomato paste
2 cans chopped tomatoes (400g each)
1 Tbsp corn flour
1/2 tsp beef stock
2 cans corn (drained)
2 cans kidney beans (drained)
3 tsp cocoa powder
1 Tbsp white vinegar
2 tsp brown sugar
4 Tbsp sour cream
Salt and Pepper to taste

Serves 4
Preparation time: 1 hour 30min

Recommended cookware: STONELINE 28cm Roasting Pot

Dice onions and garlic. De-seed the capsicums and remove the white innards.  Roughly cut up capsicums and set aside. 
Halve and de-seed the chilli peppers and leave aside. If you want the dish to be a bit spicier leave some of the seeds in!

Heat a STONELINE pot to medium heat and sear the ground beef for approx 10min or until brown.. Add the onions and cook until softened.
Stir in the tomato paste, garlic, chillies and tomatoes. Rinse the tomato cans with 800ml of water and add to the pan. Add the corn flour and beef stock to a small amount of water to make into a paste and add to the pot
Stir and bring to the boil for about 4 minutes.

Simmer the chilli in the covered STONELINE pot at low heat for about 1 hour stirring occasionally.
Remove the lid, add the diced capsicums, drained corn and beans and simmer the chilli uncovered for an additional 30 minutes.
Add salt, pepper, cocoa, vinegar and sugar to taste.

Serve the chilli in preheated plates, bowls, or cups. Add a dab of sour cream on top. Serve with fresh baguette or farmers bread for the ultimate chilli experience!

Send us your favourite Stoneline recipes and they could get published online!

Keep warm this winter with Stoneline Cookware

Curried Pumpkin Soup with Ginger and Bacon

1x large pumpkin
1x large onion
1 tsp fresh ginger
1 Tbsp fresh coriander or thyme
2-3 cloves minced garlic 
2-3 rashers of bacon
1 Tbsp curry paste
1-2 cups chicken stock
Lemon Juice and Cream if desired


To make pumpkin soup, peel and deseed a pumpkin. Cut into smallish chucks and set aside.

Into your 28cm Roast/Stock Pot place a splash of rice bran oil.

Gently cook a large onion until softened with 1 tsp finely chopped fresh ginger (opt), 2-3 rashers of bacon (rind removed and chopped),1 Tbsp chopped fresh thyme or coriander (opt) and 2-3 cloves minced garlic in a large Stoneline Fry Pan.

Add the pumpkin and move around the pot getting all those aromatic flavours in contact with the pumpkin. You can add a generous tablespoon of good curry paste if you desire at this stage.

Pour in chicken stock to cover the pumpkin. You can use chicken stock and water if desired. Simmer till pumpkin is soft, blitz with a hand held blender. Add more chopped coriander and chopped parsley if desired and season.

If the soup seems a little less than vibrant - just add 1 teaspoon fresh lemon juice to make it shine. If you want a creamy soup, add a couple of spoonfuls of lite crème fraiche and serve.

To serve crumble blue cheese into bowl and top with soup.

Send us your favourite Stoneline recipes and they could get published online!

Keep warm this winter with Stoneline Cookware