10 Best Recipes You Should Know Making in Your Dutch Oven

We don't know if you have started using dutch oven yet, but these products have a lifetime warranty!

This means you only need to have one of them once in your life...

Let's see what can be done with cast iron dutch ovens, which have a thousand skills.

1. We wanted to surprise you by starting with making bread in a dutch oven!

Sourdough Bread Recipe

• 400 g white flour
• 100 g whole wheat flour
• 100 g sourdough
• 325 ml drinking water at room temperature
• 10g of salt
• 15g of water
• 4 tablespoons boiled quinoa
• 4 tablespoons of chia seeds (kept by adding half a tea glass of water)
• 1 tablespoon ground flaxseed

Prepare the bread by feeding the yeast the night before you decide to make the bread.

Take 30 g of yeast out of the fridge the day before. Put it in a clean jar and wait for it to come to room temperature. Then add 15 g of whole wheat flour + 15 ml of water and mix. Keep it at room temperature. In the evening, before going to bed, mix it again (do not use a wooden spoon, metal), feed it with 30 g flour + 30 ml water, mix well and leave it at room temperature until the morning. You now have 120 grams of yeast. The amount of yeast required for 500 g of flour is 100 g. 20 g of yeast will be used for testing.

First, check whether the yeast is ready. To do this, take some drinking water in a bowl. Tilt the yeast jar without stirring and pour a small amount into this water. If the yeast does not sink but floats, it is ready.

Put the flour in the bowl in which we will knead the bread and make a hole in the middle like a pool. Pour the yeast into 325 ml of room temperature drinking water by tilting the jar without stirring.

Knead well until the dough reaches a smooth consistency.

When the dough comes together, cover it with a cloth and leave it at room temperature for 1 hour.

Mix 15 g of water and 10 g of salt in a small bowl. Add boiled quinoa, soaked chia seeds and flax seeds along with salt. If you have a kitchen chef for this part, knead well for 7-8 minutes. Otherwise, knead it in your hands for 10 minutes.

After kneading, leave it at room temperature for 30 minutes. let it wait

At the end of the period, we will make the first fold.

To do this, insert your fingertips under the dough from one side. Pull the dough up and fold it towards the opposite side. Do the same process in all directions of the dough. It will be folded like an envelope.

After this folding, cover it again and let it sit for 30 minutes. let it wait

At the end of the time, make 2 folds in the same way. 5 folds will be made every 30 minutes for 2 hours.

After 2 hours, do the same folding every hour for 3 hours. Bubbles will form in the dough.

After a 5-hour folding process, sprinkle plenty of flour on the counter and place the dough there.

At the same time, lay a clean cloth in an oval and deep bowl and flour it.

Turn our dough on the counter by pressing it towards the bottom of our dough with our little fingers horizontally on the counter, with our palms facing the dough, and shape it into a round shape and smooth the top.

Place the dough in the floured cloth, with the smooth part at the bottom. Make the final layer in this way, cover it and leave it at room temperature for 3 hours.

After this step, cover the dough bowl with stretch film and leave it in the refrigerator for 12 hours for the cold fermentation process.

After 12 hours, place the oval cast iron pot in the oven and heat it at 250 degrees for 15 minutes. Also, pour hot water into a suitable ovenware and place it in the oven.

Cool the baking paper on the counter. Carefully remove the bread onto wax paper.

Remove the heated pot from the oven and carefully place the bread on the baking paper into it. Never forget that the iron dutch is hot at this point.

Give the desired shape to the bread with a sharp knife and cover the pot.

Lower the oven temperature to 230 'C and bake for 20 minutes. Cook covered.

After 20 minutes, uncover it and cook it like this for 25 minutes.

The bread will rise and the top will brown.

At the end of the time, place the cooked bread on the wire rack and wait for it to cool.

2. The soup is also okay to cook in dutch ovens as well!

Leek Soup Recipe in Cast Iron Dutch Oven:

• 1/2 kg of leeks
• 1 large onion
• 1 small potato
• 1 clove of garlic
• Parsley
• 750 mL chicken broth
• 1 chili pepper
• 50 g soybean sprouts
• 3 tablespoons of butter
• 1 carrot
• 1 pack of cream

After the vegetables are roasted in butter according to their degree of hardness, add the leeks and roast them. Add 1 clove of garlic and chili pepper.

Add chicken broth to the cast iron dutch oven and let it brew for half an hour over medium heat, adding salt and black pepper.

After it reaches the consistency of puree, the cream is slowly mixed with the robot. Finally, it is decorated with soy sprouts and parsley.

3. Those who don't like French Onion Soup should definitely give this recipe another chance!

French Onion Soup Recipe:

• 4 onions
• 4 tablespoons of butter
• 2 tablespoons of flour
• 6 cups broth
• 1 piece of bread
• 1 cup Kars gruyere or emmental cheese
• Salt
• Black pepper

First, chop the onions into white slices. Fry 2 tablespoons of butter in a pan. Add the flour. When the onions start to change color, add the broth and cook over medium heat for 15 minutes.

Preheat the oven to 180 degrees.

Slice the bread and toast it lightly.

Prepare 4 mini cocettes and spread bread on the bottom first. Add 1/4 cup of Kars gruyere and 1/4 remaining butter. Season with black pepper.

Repeat this system and make 3 layers, leaving bread on top.

Add bread crumbs and remaining cheese. Bake in the oven for 20 minutes until the color changes.

4. We won't always eat artichokes with the same recipe...

Nutmeg Artichoke Recipe in Dutch Oven:

• 2 large artichokes
• 100 g peas
• 4 broccoli
• 1 onion
• Juice of 1 orange
• 1 tablespoon flour
• 1 glass of olive oil
• Salt
• Black pepper
• Nutmeg
• Water

Slice the onions into slices

In a 28 cm cast iron dutch oven, fry the onions with olive oil until they are wilted.

Mix orange juice with flour.

Add the whole artichokes to the roasted onions and fry for 3-4 minutes.

Add half of the flour and orange juice and continue mixing. After mixing for 5 minutes, add the remaining flour and orange juice to the vegetables, add enough water to cover the vegetables, and let it boil.

After it boils for a while, reduce the heat and cook for about 20 minutes until the artichokes become soft.

Add salt, black pepper and grated nutmeg when they are almost cooked. Add peas and broccoli about 3-4 minutes before cooking and then remove from heat.

6. Now let's get to the main dishes... Meat and Cheese Wrap

Etli ve Peynirli Wrap in Dutch Oven:

• 300 g beef tenderloin
• 2 onions
• 5 slices cheddar cheese
• 1 teaspoon dijon mustard
• 1 teaspoon cumin seeds
• 1 tortilla bread (lavash)
• Salt
• Black pepper

First, cut the meat into fingers in the cast iron pan, seal it and set it aside.

Fry the onions in the same pan over low heat for about 10 minutes.

After the sealed meat and all other ingredients are added, salt and pepper are added.

The mixture is put into the wrap and rolled up.

7. Vegetable-filled steak roll is loving when its made in dutch oven!

Vegetable Filled Steak Roll:

• 8-10 thinly sliced ​​sirloin steaks
• Salt and pepper
• 1 tablespoon olive oil
• For Vegetable Filling
• 1 small carrot (julienned)
• 1 red pepper (julienned)
• 1 green pepper (julienned)
• 1 onion (finely chopped)
• 1 tablespoon butter

Season your steaks on both sides with salt, pepper and olive oil and let them marinate for 30 minutes. While the steaks are waiting, you can start chopping your vegetables.

Melt your butter in your cast iron skillet over medium heat, add the vegetables and cook for 5 minutes. Take a piece of your marinated steak and wrap it by placing your vegetables in it. You can prevent it from falling apart with a toothpick.

Let your cast iron flat pan heat between medium and high heat. You can add olive oil to add flavor. When your pan is heated, place the vegetable-stuffed steak rolls and turn them every 1 minute to cook on both sides. Cook until it reaches the desired doneness. Serve by removing the toothpicks.

8. It is to your advantage to leave this stew on the stove for hours!

Light Lamb Stew Recipe:

• 4 lamb shanks
• 2 tbsp tomato/pepper paste
• 1 onion
• 2 sweet green peppers
• 3 peeled tomatoes
• 2 bay leaves
• 3 glasses of water
• 1/2 cup dried apricots
• 1/2 cup pitted dates
• 1/2 cup pitted prunes
• 1/4 cup raisins
• salt pepper
• 4 tbsp olive oil

Heat your cast iron skillet and seal the shanks and set aside. Preheat the oven to 190 degrees.

Heat the olive oil in a cast iron dutch oven.

Puree the tomatoes.

After the oil heats up, fry the onions and peppers with the tomato paste.

Add the pureed tomatoes and then add the water. Add the bay leaf, cover the pot and reduce the heat to medium. In this way, ensure that the water inside is homogeneous for about 10 minutes.

Add salt and pepper.

Place the inks in the water.

Cook on the stove over medium low heat for about 30 minutes.

Add dried fruits, mix and bake in the oven at 190 degrees for another 30 minutes.

9. Yes, You Can Also Cook Pasta with a Dutch Oven

Hecha Pasta Recipe:

• 1 pack of Fusuli pasta
• 10 mushrooms
• 3 tablespoons of butter
• 2 cloves of garlic
• 400 ml milk
• 2 eggs
• 1 bowl of grated gruyere cheese
• 1 cup grated Parmesan cheese
• 1 red onion
• 2 sprigs of thyme
• 1 sprig of rosemary

First of all, water is very important. While the water is boiling, add plenty of salt and a little olive oil to flavor the water. Do not use plenty of olive oil, because plenty of olive oil turns into trans fat in boiling water.

Since the Hecha cast iron pot keeps the water hot, you can throw the pasta in immediately. Cook the pasta according to the time written on the package.

Place the butter in the pan, but do not turn it golden.

Crush the garlic and place it on the butter in the pan. We do this to sweeten the butter. Then melt the butter.

Finely chop the mushrooms.

After the oil melts, the garlic will start to brown. Remove the browned garlic from the oil because we only want the aroma of the butter in this recipe.

Hecha Pasta Recipe:

• 1 pack of Fusuli cake
• 10 mushrooms
• 3 tablespoons of butter
• 2 cloves of garlic
• 400ml milk
• 2 eggs
• 1 bowl of grated gruyere cheese
• 1 cup grated Parmesan cheese
• 1 red onion
• 2 sprigs of thyme
• 1 sprig of rosemary

First of all, water is very important. While the water is boiling, add plenty of salt and a little olive oil to flavor the water. Do not use plenty of olive oil, because plenty of olive oil turns into trans fat in boiling water.

Since the Hecha Cast pot keeps the water hot, you can throw the cake in immediately. Cook the cake according to the time written on the package.

Place the butter in the pan, but do not turn it golden.

Crush the garlic and place it on the butter in the pan. We do this to sweeten the butter. Then melt the butter.

Finely chop the mushrooms.

After the oil melts, the garlic will start to brown. Remove the browned garlic from the oil because we only want the aroma of the butter in this recipe.

Immediately throw the mushrooms into the butter without burning the oil and turn them 2 times. Since mushrooms are 90% water, they will absorb butter immediately.

Add salt, black pepper and thyme to the mushrooms. After 1-2 minutes, remove the mushrooms from the heat.

Whisk milk and egg in a bowl. Then add the gruyere and mix again.

Drain the pasta.

Add a little olive oil to the shallow pot and add the pasta.

Pour the mushrooms, onion, salt and pepper over the pasta and mix with 2 spoons.

Add the milk mixture on top, mix again, and sprinkle parmesan cheese on top.

Bake in the oven at 180 degrees, fan on, for 15 minutes until golden brown.

10. Finally, Dessert Recipe in Dutch Oven

Chocolate Puff Cake Recipe in Cast Iron Dutch Oven:

• 225 g flour
• ½ teaspoon of salt
• 1 teaspoon baking powder
• 350ml coffee
• 150 g chocolate
• 225 g butter
• 400 g powdered sugar
• 2 eggs, at room temperature
• 1 ½ teaspoons vanilla essence
• Cocoa
• Cream or ice cream

Set the oven to 140 degrees.

Sift the flour, salt and baking powder.

Melt the coffee, chocolate and butter in a double boiler and mix.

Pour the chocolate mixture into a bowl. Using the mixer on low speed, add the sugar little by little. Then add the dry ingredients and mix well. Add the eggs and vanilla and continue mixing.

Grease your cake mold and sprinkle cocoa on it. Place the dough you prepared into this mold and bake for 1 hour and 10 minutes. To understand if your cake is cooked, dip a wooden stick into your cake and remove it. If there is no trace left on the stick, your cake is ready to take out of the oven.

After removing from the oven, let it cool for 15 minutes. After the cake has cooled, arrange your favorite fruits on it and sprinkle with powdered sugar. Serve with cream or ice cream as desired.