Roasted Halibut

Ingredients

4 slices halibut

8 oz peas

8 oz carrots

8 oz asparagus

1 onion

6 oz fresh mushrooms

1 tbsp flour

2 oz melted butter

4 oz white wine

5 tbsp fresh cream

salt and pepper to taste

Directions

Soak your Romertopf Fish Baker in cold water for about 30 minutes.

Rinse the halibut with cold water, pat dry and drizzle with fresh lemon juice.

Sprinkle with salt and pepper, to taste.

Place halibut in the Romertopf

Pour half the melted butter over the fish.

Place carrots and peas around the fish, lay the asparagus on top.

Cover and place in a cold oven, cook at 400°F for about 25-35 minutes.

Preparing the Sauce

Peel and chop the onion.

Chop the mushrooms.

Melt the remaining butter in a saucepan.

Add onions and lightly saute, add mushrooms.

When mushrooms are soft, sprinkle in the flour and wine.

Stir, bring to the boil and season.

Remove from heat and stir in the cream.

Serves 4

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Stuffed Eggplant

Ingredients

2 eggplants

6 oz Feta cheese

1 lb ground beef

4 garlic cloves

1 tbsp olive oil

sage leaves

salt, pepper to taste

Directions

Soak your Romertopf

Cut the eggplant lengthwise and with a teaspoon scoop out the middle, leaving a thickness of approximately 1/4 inch.

Chop the eggplant pulp into small cubes and using a fork, crush the Feta Cheese.

Mix the eggplant pulp, Feta cheese and ground beef in a blwl.

Add crushed garlic cloves. Season carefully (Feta cheese can be salty).

Add chopped sage leaves and black pepper.

Baste the inside of the base of the Romertopf with olive oil, and fill the egg plant halves with the mixture.

Put into the Romertopf.

Cover and place into a cold oven, cood at 400°F for about one hour.

Serves 4

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Chicken and Mushrooms in Sour Cream Sauce

Ingredients
1 fryer (about 3 pounds), cut-up
salt
pepper
1/2 pound fresh mushrooms, sliced
2 cups sour cream
Paprika

Directions
Place cut-up fryer in bottom of a pre-soaked Romertopf Clay Baker. Season with salt and pepper. Place sliced mushroom on top of chicken and season. Cover

Place in a cold oven, and bake at 400°F for about 1 hour, or until chicken is tender.

Add sour cream seasoned with 1/2 teaspoon salt. Cover and bake for an additional 10 minutes, or until cream is just heated.

Sprinkle with Paprika.

Serves 4

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Meat Loaf Vegetable Casserole

Ingredients
2 medium potatoes, sliced
1 package (10 ounces) frozen baby Lima Beans
1 onion, sliced
1 teaspoon salt
1 1/2 pounds ground beef
1 cup soft bread crumbs
1 can (8 ounces) tomato sauce
2 tablespoons water
1 teaspoon prepared mustard
1 1/2 teaspoons seasoned salt
1 tablespoon instant minced onion
1/4 teaspoon pepper

Directions
Place potatoes, Lima beans and onion, in a pre-soaked Romertopf Clay Baker and sprinkle with salt. Mix remaining ingredients and spread on top of vegetables.

Place the Romertopf Clay Baker in a cold oven, bake at 400°F or about 1 hour.

Makes 4-6 servings.

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Garlic Butter

Ingredients

1 garlic bulb

2 tsp olive oil

2 tsp unsalted butter, softened

Directions

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut off 1/4 to 1/2 inch of the top of cloves. Place the garlic bulb in a Romertopf Garlic Roaster. Drizzle olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with lid, and place in a cold oven.

Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool slightly. Use a small knife and cut the skin slightly around each clove. Use a fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Mash with a fork and mix with 2 tablespoons of softened butter to make garlic butter. Serve Warm.

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Roasted Turkey

Special thanks to Doda Mollie for her video on preparing a Thanksgiving Turkey in a Romertopf Clay pot.

Enjoy!




Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Three Cheese Bread

Ingredients
3/4 cup Water, warm
3 tsp Yeast, Regular active dry
3 cups Better for Bread Flour (recommended)
2 tbs Sugar
1 1/2 tsp Salt
2 tbs Butter melted
1/2 cup Swiss Cheese, shredded
1/2 cup Creamed Cottage Cheese
3 tbs Parmesan Cheese, grated

Directions
Disolve yeast in 1/4 cup of warm water.

Melt butter in warm water.

In a mixing bowl add flour, sugar, salt, yeast and butter water mixture. Mix with dough hook. Add cheeses. Mix until throughly blended with dough hook.

Let rise until double, about 1 1/2 to 2 hours.

Roll out dough and form into a loaf. Place in your Romertopf bread baker. Let rise until double. Place in cold oven. Cook at 400 degrees until done.

So easy, and yet so delicious.


Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Baking Bread in Romertopf Clay Pot Baker

Here is a great video from Roger Ducker on baking bread in a Romertopf Clay Baker.

Thank you Roger for a great video and great tips on Romertopf bread baking.


Purchase your Romertopf Clay Cookware:BigBargainMatrix.com

Mediterranean Diet Weight Loss, Reduce Risk of Heart Disease, Blood Pressure & Diabetes

If you are seriously interested in losing weight and gaining a brand new and surprising boost in your health and vitality. Than the Mediterranean Diet is for you.

Read more Click Here!

Diabetics, Mediterranean Diet & Clay Pot Cooking

According to a nationwide study of diabetics, 99% do not cook their foods in a healthy manner, thus adding to the diabetic's frustration, and inability to control their blood sugar with minimal dependence on medication.

The National Diabetes Association noted that the Mediterranean diet tops the Low-fat diet for diabetics. "After 1 year, patients in the Mediterranean diet group also experienced greater weight loss, it also resulted in better blood sugar control, delayed the need for blood sugar-lowering medication, and improved some heart disease risk factors," the study team found.

What was left out of the printed study was how the Mediterranean's cooked their food.

Mediterranean's cook their food in clay pots, such as Romertopf which do not require the addition of added fats or added liquids. It is easy efficient and fit perfectly into the diabetic lifestyle.

Romertopf clay pots or clay bakers are unglazed fired clay dishes with porous properties that allow heat and moisture to combine to cook meals evenly and sealing in nutrients and flavor. Clay bakers require no additional oil, butter or fats.

Soak the clay pot in water for 10 - 15 minutes prior to cooking. The porous clay soaks in the water and redistributes it as it is heated in the oven creating a "steaming" effect without over cooking the meal and depleting it of nutrients.

The steam seals the pot to keep in the natural juices, nutrients and flavors in your meal.

Food inside the Romertopf clay pot loses little of its moisture, because it is surrounded by steam, creating a tender, flavorful dish. Evaporation of water prevents burning so long as the pot is not allowed to heat until it is completely dry. Since no oil is needed with this cooking technique, food cooked in a clay pot will be lower in fat compared with food prepared by other methods. Unlike boiling, nutrients are not leached out into the water. Which makes this a perfect fit for diabetics.

A high-fat diet in diabetics can lead to fatty liver and insulin resistance, two precursors to Type 2 diabetes, according to a new study inspired by the comumentary Super Size Me.

Dr. Morrison of the University of South Florida explained the connection between cooking healthy (in clay cookware), Mediterranean diet, diabetes and weight loss.

Morrison also said that with a high-fat diet, the pancreas cannot produce insulin as effectively.

Poor performance of both the liver and pancreas can soon lead to high blood sugar.

Doctors across the world say the best cure is prevention. A switch to the Mediterranean diet and cooking in clay bake ware gives the diabetic a roadmap to success.

Healthy preparation of a diabetic meal can be the norm, you do not need the skin on chicken or the fat on roasts. Trim it all off and let the pot do the work for you.

Clay bakers, or clay pots such as ones made by Romertopf, are great for small meals for two or for a large busy family, as an entire meal can be cooked at once.

Almost any recipe can be prepared using this cooking method. Increase the temperature of the recipe by 10 to 20% and decrease the time by about 15%.

"The Mediterranean diet is a healthy wat to eat and contains essential nutrients in healthy quantities" everything that can help a diabetic, according to the National Diabetes Association. Now is the time to start cooking and eating healthy.

Romertopf clay bakers can be purchased from www.BigBargainMatrix.com and come in a large range of sizes, from small to the maxi, which will accommodate a 17.5 pound turkey, just perfect for the holidays.

Romertopf Clay Baker Purchasing Guide

Clay bakers have been used since ancient times. Cooking in a clay baker produce delectable healthy dishes. Clay cookware from Romertopf allow you to cook meals meat, fish and vegetables in their own natural juices. Their is no need to add water or additional fats.

Clay bakeware is easy to maintain. Clean-up with warm, and a stiff natural bristle or nylon brush, or a nylon scouring pad and a little baking soda will cut any grease.

Romertopf clay cookware can be used for roasting, baking main courses, side dishes, appetizers breads and deserts.

Clay Baker Small - comes in the following sizes perfect for the intimate party with friends and family.

• Model 01102, 2-3 lbs
  
• Model 01092, 3-5 lbs
  
• Model 01112, 4-6 lbs

The above clay bakers from Romertopf can hold from one or two chicken breasts, whole chicken, couple of pork chops along with accompanying vegetables and potatoes. These clay bakers are also perfect for deserts such as apple crisps, peach cobblers, and more...
These small clay bakers are perfect to feed from 2 - 4 people.

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Clay Baker Medium - For the larger family. The new design Romertopf bakers are perfect. Ranging in size from 6 - 12 lbs, these are great for large chickens, roasts, meat loaf and lasagna.

• Model 01402, 5-7 lbs
  
• Model 01222, 6-8 lbs
  
• Model 01232, up to 12 lbs

Along with your main dish of poultry, beef or pork, it is easy to add vegetables and potatoes to cook in the same Romertopf clay baker.


Romertopf Swing Design holds up to 12 lbs

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Clay Baker Large - Sometimes referred to as the turkery roaster. The largest Romertopf baker holds up to 17.5 lbs. You can place a whole turkey, including the stuffing, inside and roast it in the oven for Thanksgiving dinner or other special occassions. Roasting your turkey in clay baker there is no need to baste. Just before the turkey is done remove the lid and roast for 15 - 20 minutes for a perfect golden brown, succulent turkey.

• Model 01132, up to 14 lbs
  
• Model 01172, up to 17.5 lbs

Romertopf Maxi, holds up to 17.5 lbs

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Romertopf Fish Baker - Roasts your fish tender and moist. No more over-cooked dryed fish. The Fish Baker is specifically designed for cooking fish. It is longer than the traditional Romertopf clay bakers, so the entire fish can be laid across the bottom. Your fish will be more tender and flavorfull. Add vegetables and potatoes and you have an entire meal. The fish baker holds up to 4 pounds.













Romertopf Fish Baker Model 01122

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Romertopf Vegetable Baker - The ultimate way to cook your vegetables. Moisture is released during the cooking process and steams your vegetables to perfection. No need to add water or fats.

Romertopf Vegetable Baker, Model 06162

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Romertopf Companion Pieces

Apple Baker - Perfect for your favorite baked apple recipe. Top with ice cream or caramel, or your favorite topping and you have the perfect desert.











Romertopf Apple Baker, Model 06252

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Banana Baker - Perfect for your favorite baked banana recipe. Sprinkle on some brown sugar, rum or chocolate sauce and voila! A family hit.



Romertopf Banana Baker, Model 06242

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Corn Baker - Makes moist tender corn every time.

Romertopf Corn Baker, Model 06262

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Garlic Baker - The ultimate way to roast garlic. Comes in small and large.













Romertopf Large Garlic Roaster, Model 07072

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Bread Baker - Bread bakers for every occasion, Round, rectangular and loaf bakers. Crusty, shiny crusts every time.

• Model 06102, Loaf Bread Baker
  
• Model 06142, French/Italian Bread Baker
  
• Model 06122, Round Bread Baker

Romertopf French/Italian Baker

Romertopf Round Bread Baker

Romertopf Loaf Bread Baker

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Cooking Turkey In Clay Pot Video

Cooking in a Romertopf clay pot produces a moist tender Turkey. No need to baste.

Thank you to Hope and Kevin for this instructional video.

The Romertopf Clay Baker featured in this video Model 117 will hold up to a 17.5 lbs turkey.


Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Potato Bread

Ingredients
1/2 cup butter
1 1/2 cups cooked potato, put through a sieve
2 tablespoons sugar
2 teaspoons salt
1 cup milk, scalded
2 packages active dry yeast or 2 cakes compressed yeast
1/3 cup potato water*
5 1/2 cups sifted all-purpose or bread flour
1 egg white
Seasame seeds

Directions
Add butter to hot potatoes and stir until melted. Add sugar, salt, and milk. Sprinkle or crumble yeast into water. *Use very warm water (105F to 115F) for dry yeast; use lukewarm (80F to 90F) for compressed. Let stand a few minutes; then stir until dissolved. Add to milk misture. Stir in 3 cups of flour and beat until smooth. Gradually stir in remaining flour, or enough to make a firm dough. Knead for 10 minutes.

Put in a greased bowl, cover, and let rise until double in bulk. Punch down and let rise again. Punch down and shape dough into 2 loaves.

Cover and let rise. Brush with egg white which have been slightly beaten with 1 tablespoon of water. Sprinkle heavily with sesame seeds. Bake in a cold oven 400F for 45 to 50 minutes.

Makes 2 loaves

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Oat Meal Bread

Ingredients
1 cup quick-cooking rolled oats (not instant)
2 cups milk, scalded
1 package active dry yeast
1/2 cup water*
1/2 cup molasses
2 teaspoons salt
1/4 teaspoon ground ginger
4 1/2 cups all purpose or bread flour

Directions
Put oats in large bowl and cover with milk. Stir and let stand until lukewarm. Sprinkle or crumble yeast into water. *Use very warm water (105F to 115F) for dry yeast; use lukewarm (80F to 90F) for compressed. Let stand a few minutes; then stir until dissolved.

Add yeast mixture, molasses, salt and ginger to oat mixture. Stir in 4 1/2 cups unsifted flour. Cover and let rise in warm place until double in bulk, about 1 hour.

Knead on well-floured board and put into 2 loaf pans. Let rise until doubled, about 1 hour.

Bake in code oven 400F for about 45 to 50 minutes.

Makes 2 loves.

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Oat Meal Bread, originally uploaded by Chef Madd Maxx.

French Bread

Ingredients:
1 Package Active Dry Yeast or 1 cake compressed yeast Water*
1 Cup Boiling Water
1 Tablespoon Shortening
2 Teaspoons Salt
1 Tablespoon Sugar
6 Cups Sifted Bread Flour
1 Egg White

Directions:
*Use very warm water (105F to 115F) for dry yeast; use lukewarm (80F to 90F) for compressed yeast. Sprinkle dry yeast or crumble cake into 1/4 cup water. Let stand for a few minutes; then stir until dissolved.

Pour boiling water over shortening, salt, and sugar in large mixing bowl. Add 3/4 cup cold water and cool to lukewarm.

Add yeast and gradually beat in enough flour to form a stuff dough.

Turn out on floured pastry cloth or board and knead until smooth and satiny.

Put in greased bowl, cover and let rise until doubled, about 2 hours.

Shape into 2 oblong loaves about 12 inches long. Place on parchment paper.

Brush with beaten eg white and with knife, make 3 slashes across top.

Let rise until doubled, about 1 hour.

Place in a pre-soaked greased Romertopf French/Italian Bread Baker along with the parchment paper. Bake in a cold oven 425F for 30 minutes. Reduce heat to 350F, bake for 20 minutes more.

Makes 2 loaves.

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

French Bread, originally uploaded by Chef Madd Maxx.

Buttermilk Bread

Ingredients:
5 1/2 Cups Bread Flour (5 1/2 to 6 cups)
3 Tablespoons Sugar
2 Packages Fleischmann's Rapid Rise Yeast
2 Teaspoons Salt
1/4 Teaspoons Baking Soda
2 Cups Buttermilk
1/3 Cup Butter, cut-up

Directions:
If you are using a Romertopf Clay Bread Baker, (recommended) soak the lid and base in cold water.

In large bowl, combine 3 cups flour, sugar, undissolved yeast, salt and baking soda.

Heat buttermilk, and butter until very warm (approx 120 to 130F). Stir into dry ingredients.

Stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 7 to 9 minutes.

Cover and let rise for approx 2 hours, or until double in size.

Punch down dough, shape into round ball. Place round dough onto parchment paper and allow to rise until double, approx 1 hour.

Transfer dough with parchment paper to a greased Romertopf Baker. Cover baker and place in cold oven. Set oven at 450F. Cook for 40 minutes. Uncover clay pot and cook for another 5 to 10 minutes.

Cool on wire rack.

Purchase your Romertopf Clay Cookware and Recipe Book here: BigBargainMatrix.com

Buttermilk Bread
Originally uploaded by Chef Madd Maxx

Beef in Red Wine Sauce

Ingredients
3 medium onions, sliced
4 medium carrots, peeled, sliced, 1/4 inch thick
1 cup ham julienned
3 pounds beef, cut in 1 inch cubes
3 cloves garlic, minced
1 teaspoon thyme, dried
1/2 teaspoon rosemary leaves, crumbled
1/2 teaspoon marjoram
1 bay leaf
1 tablespoon salt
1/4 cup brandy
1 1/2 red wine
1 can tomatoes, with liquid, chopped

Directions
Combine all ingrediants except tomatoes in large bow. Refrigerate covered 2-3 hours.

Soak top and bottom of a 3 1/4 quart clay cooker in cold water for about 15 minutes and drain.

Transfer beef mixture to cooker. Add tomatoes with liquid. Place covered cooker in cold oven.

Bake at 425F, stirring once or twice until beef and carrots are tender, approx 2 1/2 to 3 hours.

Serves 6
Purchase your Romertopf Clay Cookware and Recipe Book here: BigBargainMatrix.com

Roast Chicken & Peppers

Ingredients
3 1/2 lbs chicken
pearl onions
1 small red pepper, sliced
1 small green pepper, sliced
1 clove garlic
4 oz baby sweet corn
4 oz button mushrooms
4 oz green beans
1 tbsp tomato puree
salt and pepper to taste
3-4 sprigs of fresh thyme (or 1 tsp dried thyme)
6 oz red wine or chicken stock
flour

Directions
Soak the Romertopf in cold water for approx 15 minutes.
Place the chopped garlic, sprig of thyme and salt and pepper inside the chicken.
Place chicken in the Romertopf and surround with onions, peppers and more sprigs of thyme and salt and pepper.
Mix the tomatoe puree with the wine or stock and pour over the chicken.
Place in a cold oven and cook at 400F for one hour.
Remove pot from oven and add sweet corn, sliced mushrooms and green beans, cook for an addition 30 minutes or until done.
Remove the chicken and vegetables and keep warm.
Strain off the sauce, reduce if necessary.
The amount of sauce can be increased by adding 5 oz of chicken stock to the sauce and thickening with 2-3 tsp flour dissolved in 3 tbsp cold water. Whisk well until the sauce is brought to the boil and thickens.
Adjust seasonings and serve with chicken and vegetables.
Boiled new potatoes, sprinkled with chopped parsley, are a delicious complement to this meal.

Serves 6


Purchase your Romertopf Clay Cookware and Recipe Book here: BigBargainMatrix.com

Pot Roast with Cider

Ingredients
3lbs pot roast
2 medium carrots, peeled and cut into 1 inch chunks
4 small turnips peeled and quartered
3 medium zucchini, cut into 1/2 inch rounds
1 large onion, sliced
2 garlic cloves, crushed
4 bay leaves
2 tbsp chopped parsley
salt and pepper to taste
8 oz dry cider, or beef stock
1 tbsp flour


Directions
Soak both the top and bottom of your Romertopf roaster in cold water for about 15 minutes.
Place the sliced onion, 2 bay leaves and garlic in the pot.
Place the beef on top and surround with carrots and turnips.
Place the last two bay leaves on top of the meat, add the parsley and season to taste.
Pour the stock or cider over the meat and place pot in a cold oven.
Heat the oven to 400F and cook for about 1 hour.
Remove the pot and add the zucchini. Return to the oven for a further 40 minutes.
Remove from the oven and test the meat with a fine skewer, it should enter easily.
Lift the meat and vegetables out of the pot and keep warm
Drain off the sauce.
For more sauce with the meat, increase the amount by adding 5 oz of beefstock to the sauce and thickening it with 2 - 3 tsp of flour dissolved in 3 tsp of cold water. Whisk well until the sauce is brought to the boil and thickens. Check seasoning and strain into sauce boat.
Serve with the beef.

Serves 6

Purchase your Romertopf Clay Cookware and Recipe Book here: BigBargainMatrix.com

Romertopf Clay Bakers TerraCotta Bakeware Care Guide

Care and Use Directions

Before using for the first time, wash thoroughly with hot water. Do not use soaps.

Each time you use your Romertopf Clay Bakeware, immerse both the top and base in cold water for about 15 minutes. Pour off excess water.

After adding all the ingredients place your Romertopf in the center of a COLD oven.

DO NOT ADD COLD LIQUIDS once the Romertopf is hot.

Regular recipes usually can be converted for clay pots by increasing the cooking temperature by 100F and deducting one-half hour of cooking time.

Romertopf is ideal for the microwave. Because microwave ovens vary to such a great degree, use the oven manufacturer's guidelines for cooking times.

To keep your Romertopf in top condition for many years, take care not to shock it by moving it from one extreme temperature to another.

Use pot holders or oven mitts to move your Romertopf when it is hot, and place it on a trivet, mat or folded dishtowel when moving it out of the oven.

Cleaning, use hot water only, and a stiff natural bristle or nylon brush, or a nylon scouring pad to clean after each use. Do not use soaps; a little baking soda will cut any grease. Never use cold water when the Romertopf is hot.

When not in use, keep the Romertopf in a place where the air circulates. Place lid upside down on top of base when storing, to allow air to circulate inside the bottom of the roaster.

Don't use the Romertopf on an open flame or hot cooking plate. Your Romertopf is designed for oven and microwave use only.

Use one Romertopf for fish and a separate one for meats, to keep the flavors separate.

Purchase your Romertopf Clay Cookware and Recipe Book here: BigBargainMatrix.com