Many of your own existing recipes can be prepared in your Romertopf / Schlemmertopf clay bakers, with perhaps an adaption or two.
Fat free and vegetarian dishes also work very well in a clay baker. Most roasted vegetable dishes are fat free and or very low in fat and are great choices for a zesty and healthy meal. Here is a vegetable recipe idea which your family is sure to become attached to:
Autumn Vegetable Tian 
- 5 medium fresh tomatoes, cored, sliced about ¼ inch thick
- 2 large sweet peppers, can be green, red, yellow or any combination
Cut the peppers in half and remove core, stem, ribs, and seeds.
Now cut these into julienne strips.
- 1 teaspoon crushed red pepper (or less if you prefer)
- 4 cloves garlic, thinly sliced
- ¼ cup fresh basil leaves, chopped
- 1 teaspoon salt
- 1 large eggplant or 3-4 small ones, sliced about ¼ inch thick
- 3-4 small zucchini or summer squash, sliced about ¼ inch thick
- 3 medium onions, peeled, sliced about ¼ inch thick
Use a baker which is approximately the size of a 9 x 13 pan and begin by soaking your clay baker (Romertopf lid and bottom / Schlemmertopf - top only) in water for 10 to 15 minutes.
Lay one layer of sliced onions to cover the bottom of the pan. On top of the onions, lay out the julienned peppers, sprinkle the sliced garlic and the red pepper.
Now begin layering the remaining vegetables: Down the long side of the pan, place one row of sliced tomatoes, taking care to overlap each slice by about two-thirds which each successive slice.
Next to the row of tomatoes, place a layer of eggplant, again overlapping the slices by about two-thirds, and also overlapping the tomato slices in the same way. Repeat this overlapping row arrangement, row by colorful row, using up the zucchini and /or summer squash.
Sprinkle chopped basil on top and drizzle with a little extra virgin olive oil.
Cover the tian and bake at 450 degrees for about 45 minutes. The time will vary, and may take longer depending upon the amount and thickness of the vegetable slices. Your vegetable tian will be bursting with flavor and will be an exotic presentation of colors at the table.
Use your creativity to experiment with mushrooms or other vegetables to develop your own personal favorite medley. You will be certain that this is a dish your family and friends will yearn for!
ROASTED PORK LOIN

- 1 Pork loin roast, about two pounds
- 2-3 cloves garlic, mashed
- 3 Tablespoons brown or Dijon style mustard
- salt
- coarsely ground black pepper
Soak the clay baker as described above.
Mix the mustard and mashed garlic in a small bowl, until thoroughly blended. Cover all sides of the roast with this mixture, using a brush or your hands. Cover the roast with coarsely grated black pepper and salt, to your taste.
place the roast in the baker Cover the roast with the top and bake at 400 degrees for 45 minutes. Check the internal temperature with a meat thermometer. It should be 150 t 60 degrees depending on how well done you like your roast. Remove the roast and let it stand 10 to 15 minutes before slicing.
This roast is excellent with buttered mashed potatoes and a vegetable of your choice. If you do onot want to prepare the separately, you can place the potatoes and carrots in the roast pan with the pork. If you put the roast on top of the vegetables, the juices will run into them adding flavor and nutrients. Be sure to add a little extra cooking time for the addition of the vegetables.
Using these recipes as a guide, you should be able to adapt most any of your recipe for clay bakers.
Note that moisture and nutrients are trapped and continuously circulated around the ingredients. This allows you to use less oil or fat and less additional stock or other fluids. Cooking times and temperatures for the clay baker use will be 10 to 15% longer and hotter than your regular recipe. This is to allow the bakers to start in a cold oven.
The enclosed cooking provide by the clay bakers yields healthier and tasier meals. Your family and friends will rave over your preparations.