For moments of shared joy
The best moments of the season are those spent together.
I momenti più belli della stagione sono quelli trascorsi insieme.
Together in taste
WINTER
invites us to slow down, gather close, and savor the simple joys of being together. The kitchen becomes the heart of the season - a place where warmth is shared, stories are told, and flavors bring comfort. In this issue, we celebrate cozy moments, festive tables, and the little details that make gatherings special. Let’s embrace the season with ease, joy, and plenty of good taste.
The beauty of simple rituals
There’s something simply satisfying about a slow winter morning. Brewing coffee in a moka pot, listening to the gentle hiss as it fills the kitchen with a rich aroma. Follow that by a warming fireplace and you have the recipe for the perfect and most cozy morning.
Alessia’s Tip for Spicing Up Your Coffee
Add a touch of warmth to your morning coffee with a homemade seasonal spice blend.
Seasonal Spice Mix Recipe:
2 tbsp cinnamon
2 tbsp cardamom
1 tbsp ginger
1 tbsp gingerbread spice
Mix all the spices together and keep in a mesh shaker for easy sprinkling over your coffee. Enjoy the cozy, fragrant flavor in every cup!
”Brew,
Savour, Enjoy.”
NEW! Chef knife 20 cm Onda
€ 28,90
Cutting board with groove 40x30x4 cm, oak wood € 79,00
THE HEART OF THE TABLE
Golden, crisp, and deeply fragrant with olive oil. The perfect centerpiece at any table that all your guests will love. Its simple dough, touched by sea salt, rosemary and other delightful seasonal fillings. This dish embodies everything we love about Italian cooking: generosity, warmth, and honest flavor.
Casserole 30 cm
Svelte, Terracotta
€ 39,50
Bread knife 20 cm Albera € 69,90
Cutting board 55x21x2 cm, oak wood € 44,00
Brie & Fig Foccaccia
INGREDIENTS:
500 G ALL-PURPOSE FLOUR
7 G DRY YEAST
1 TSP SALT
1 TSP SUGAR
325 ML LUKEWARM WATER
3 TBSP OLIVE OIL, PLUS EXTRA FOR DRIZZLING
TOPPING:
150 G BRIE, SLICED
6–8 FRESH FIGS, HALVED
OLIVE OIL FOR DRIZZLING
OPTIONAL: FRESH ROSEMARY, FLAKY SALT, HONEY
Mix flour, yeast, sugar, and salt in a bowl. Add water and olive oil and knead 5–10 minutes until smooth and elastic. Cover and let rise for 1 hour or until doubled.
Grease a baking tray and stretch the dough to fit. Let rest and proof 20–30 minutes. Preheat oven to 220 °C. Press dimples into the dough, top with Brie and fig halves, drizzle with olive oil, and sprinkle rosemary and flaky salt if desired.
Bake 20–25 minutes until golden and cheese is melted.
Optional: drizzle with honey before serving.
Ricette di stagione, preparate con cura e condivise con un sorriso.
Seasonal recipes, shared with care and a touch of joy.
Shared moments
This cozy season invites us to slow down and savor simple joys. The kitchen becomes the heart of the season - a place for warmth, stories, and comforting flavors.
Set the scene:
A good cookbook, fresh ingredients, the perfect steel pan & music playing.
Fine grater 37 cm, Steely € 17,90
How to use a steel pan:
1.
Preheat your steel pan over medium heat until it’s evenly hot.
*This could take anywhere from 30 seconds to 1 minute
2.
Do the water drop test to check that your pan is hot enough.
*If the water drops glide in the pan and don’t evaporate, then it is ready to use
3.
Add oil or butter to create a natural non-stick surface.
*At this point you can lower the heat to avoid burning the butter or oil
4.
Place your food in the pan and let it sear without moving it too soon. Adjust the heat as needed for even cooking and browning.
La tua cucina, il cuore della famiglia.
Your kitchen, the heart of your home, where every moment is savoured and every meal warms the soul.
OUR SEASONAL COMFORT FOOD
Each pasta shell cradles a creamy ricotta and spinach filling - a small, edible pocket of comfort. Baked until crispy and golden, this dish celebrates the softness of home cooking. It’s simple enough for a weeknight, yet elegant enough to serve on a special night.
Frying pan 30 cm Steely Classic Triply € 79,00
Stuffed shells oven pasta
INGREDIENTS:
JUMBO PASTA SHELLS (ABOUT 12–15)
250 G RICOTTA CHEESE
150 G SPINACH, CHOPPED UP
100 G MOZZARELLA, SHREDDED
50 G GRATED PARMESAN
1 EGG
1–2 CUPS TOMATO SAUCE
1–2 GARLIC CLOVES, MINCED OLIVE OIL
SALT, PEPPER, AND FRESH BASIL TO TASTE
Cook pasta shells for half of the normal cooking time. Drain and set aside.
In a pan, sauté garlic in a little olive oil, then add spinach until wilted. Let it cool slightly, then mix with ricotta, egg, Parmesan, salt, and pepper. Put this mixture into a piping bag with a large nozzle.
In another pan add your tomato sauce along with salt, pepper and basil and let this simmer. Stuff each pasta shell with the spinach-ricotta mixture and place on top of the tomatoe sauce. Sprinkle mozzarella over the shells.
Bake at 180 °C for 20–25 minutes until the cheese is melted and bubbly. Garnish with fresh basil before serving.
Keeping it simple
The season brings new flavors and exciting recipes to try, but the best dishes often come from the simplest foundations. Your kitchen doesn’t need to be overflowing with tools - sticking to reliable & safe basics is key.
At HEIROL, our most important rule for kitchenware is quality. Everything should be clean, toxin-free, and safe - which is why 99% our products are PFAS-free. Simple, safe, and made to last: that’s our approach to seasonal cooking.
A non-toxic coated pan for everyday cooking
Our Favorites:
A pot with a built-in sieve for pasta, potatoes, and soups
A fine grater for adding flavor to all your recipes
How to use a coated pan:
1.
A spatula, perfect for cooking and baking
Never heat the pan when it’s empty. Always add cooking fat to a cold pan.
2.
Never heat the pan on the highest stove setting. The highest heat is intended only for boiling water. This is especially important when using an induction stove.
3.
Use only wooden, plastic, or silicone utensils with coated cookware. Metal utensils will damage the coating.
4.
Hand washing prolongs the lifespan of the product.
5.
Don’t store food in coated cookware. Food acids may damage the coating.
”Rosola, affumica e lascia che i sapori si rivelino in tutta la loro ricchezza.”
“Sear, smoke, and let the richness of the flavors unfold.”
Nella cucina HEIROL ogni piatto racconta una storia, tra profumi che avvolgono e un bicchiere di vino. Il cibo è semplice, sincero e diventa speciale quando condiviso con chi si ama.
In the HEIROL kitchen, the smell of cooking fills the room, a glass of wine in hand, as flavors come alive with ease. Good food is simple, satisfying, and best enjoyed together.
Meat tenderizer 26 cm Steely € 32,90
A TASTE OF ITALY
“Saltimbocca” means to jump in the mouth - and that’s exactly what this dish does. Tender veal (or chicken) topped with prosciutto and sage, kissed by butter and white wine, creates a harmony that’s pure Italian charm. A classic that feels indulgent yet effortless, perfect for a slow evening with a good glass of wine.
linen € 19,00
Potholder,
Frying pan 28 cm Blacksteel Pro € 69,00
Chef tongs 30 cm € 19,90
Saltimbocca alla Romana
INGREDIENTS:
4 VEAL OR CHICKEN CUTLETS, THINLY SLICED
8 SLICES OF PROSCIUTTO
8 FRESH SAGE LEAVES
2–3 TBSP BUTTER
½ CUP DRY WHITE WINE
SALT AND PEPPER, TO TASTE
TOOTHPICKS, OPTIONAL
Place a slice of prosciutto and a sage leaf on each veal/chciken cutlet, securing with a toothpick if needed.
Heat butter in a large pan over medium-high heat. Add the veal/ chicken, prosciutto side down first, and cook for 2–3 minutes per side until golden and cooked through.
Remove the meat and set aside, keeping it warm. Deglaze the pan with white wine, letting it reduce slightly to make a quick sauce.
Return the veal to the pan briefly to coat with the sauce. Serve immediately,
”Saltimbocca is a taste of Italy on your plate. With tender veal wrapped in prosciutto and fragrant sage, each bite brings the flavors of an Italian trattoria straight to your kitchen. Simple, elegant, and full of character, it’s a dish that makes every meal feel like a little celebration of la dolce vita.”
Sweet flavors
Many homes this season will be filled with guests of all ages - we take this as the perfect excuse to create delicious sweet treats to enjoy together. When baking with little ones, keeping things simple and fun is key. For us, that means embracing mistakes and welcoming a little (or a lot) chaos in the kitchen.
Spatula/spoon 27 cm silicone, Royal Pearl € 9,90
bundt cake
THE SWEETEST LAYERS
A bundt cake is a Christmas classic for many, and for good reason. It is a perfectly easy dessert to make, but why not elevate it this year? Whether swirled with chocolate, citrus, or vanilla cream, it’s the kind of dessert that feels nostalgic yet timeless.
Our layered bundt cake (page 45) is easy to make yet visually impressive, perfect for all ages of dessert lovers.
Alessia’s Favorite Piping Tips:
1.
Make sure your cream/icing is thick enough to keep it’s shape
Scoop a little onto a spatula or spoon. If it holds a peak when you lift the spatula and doesn’t immediately fall back into itself, it’s thick enough.
2.
Don’t worry about perfection
The beauty about piping is that you can add just as easily as remove.
3.
Make sure your piping bag doesn’t have any airbubbles when putting the icing/cream into the bag.
4.
After piping, place your cake into the firdge so the icing has time to set before cutting into it.
A little chaos, lots of sugar, and a perfect Christmas moment.
Cake stand 23 cm
Svelte, Stone € 30,00
Cake pan Waterfall 24,5 cm 2,5 L € 39,50
Strainer 7,5 cm, Steely € 18,90
Layered Bundt Cake
INGREDIENTS:
12 DL OF WHEAT FLOUR
9 DL OF SUGAR (BROWN SUGAR WORKS AS WELL)
6 TSP OF GINGER
6 TSP OF GROUND CLOVES
6TSP OF CINNAMON
3TSP OF CARDEMOM
4 1/2 TSP OF BAKING SODA
6 DL OF MILK
4 DL OF APPLE SAUCE
300G OF MELTED BUTTER
250 G OF MASCARP0NE CHEESE
200 ML OF WHIPPING CREAM
2 TSP OF VANILLA SUGAR
Mix all dry ingredients, then add milk, butter, and applesauce. Divide the batter between a 20 cm springform pan (fill almost to the top) and a 23,5 cm bundt pan.
Bake at 170 °C for 40–45 minutes and let cool completely. Slice the springform cake into two layers. Trim the bundt cake so it aligns with the springform cake.
Whip the cream until thick, then fold in mascarpone and sugar. Fill a piping bag and pipe cream onto the first layer, stack the next layer, and repeat. Finish with a dusting of icing sugar on top.
Dolcetti amati da tutta la famiglia.
Treats are meant to be enjoyed by every member of the family.
Heart cookie cutter 4 cm € 2,90
Gingerbread Wreath
INGREDIENTS:
1 SHEET OF READY
GINGERBREAD COOKIE DOUGH
2 DL SUGAR
1 DL WATER RIBBON
Preheat the oven to 175 °C and line a baking sheet with parchment paper. Roll out the ready-made gingerbread dough on a lightly floured surface to about 3–4 mm thickness. Use a star or heart-shaped cookie cutter to cut out as many cookies as possible. Place the cookies on the baking sheet and bake for 7–10 minutes. Let them cool completely on a wire rack.
Meanwhile, bring a small pot of sugar and water to a boil - this will be your “glue.”
Arrange the gingerbreads in a close circle, then add a smaller overlapping circle on top. Brush the slightly cooled sugar syrup over the top cookies and press them gently to stick the layers together.
Let the wreath dry completely, then tie a ribbon around it for decoration.
Tip: This is the perfect quick activity to enjoy with the little ones - it combines the best parts of any activity: baking, tasting, and creating something beautiful!
”C’è un segreto in ogni ricetta: l’amore, che fa sentire ogni boccone come un abbraccio di casa.”
“Every recipe calls for love. It’s the secret ingredient that makes every bite feel like home.”
1. Tasty olive & thyme crackers
2. Gingerbread mix in a jar with cookie cutter
3. Christmas granola
Tasty Olive & Thyme Crackers
7,5 DL WHEAT FLOUR
2 TSP BAKING POWDER
200 G PITTED OLIVES, SLICED
½ TEASPOON SEA SALT FLAKES
2 TBSP THYME LEAVES, FINELY CHOPPED
80 G FINELY GRATED PECORINO
2 EGGS
1,25 DL MILK
Preheat oven to 160°C. Place the flour, baking powder, olives, salt, thyme and pecorino in a large bowl and mix to combine. Make a well in the centre, add the eggs and milk and mix well to combine.
Press the mixture into the base of a large baking tray. Spread the biscotti dough evenly so that you have a fairly thin layer. Place in the oven for 30 min or until golden brown. Let cool completely and crack into smaller pieces.
Gingerbread Mix
4 DL ALL-PURPOSE FLOUR
1 DL SUGAR
2 TSP CINNAMON
1 ½ TSP GROUND GINGER
1 ½ TSP GROUND ORANGE PEEL
½ TSP CLOVES
¼ TSP ALLSPICE
1 TSP BAKING SODA
ADD: 1 EGG
125 G BUTTER
¾ DL SYRUP
Layer the dry ingredients in the jar so that the colors stand out nicely. Add a small note with the instructions and the ingredients to add:
Pour the contents of the jar into a bowl
Add:
125 g softened butter
¾ dl syrup 1 egg
Mix into a dough and chill in the refrigerator for about an hour. Roll out the dough and cut into shapes with cookie cutters. Bake at 175 °C for about 7–10 minutes.
Christmas Granola
6 DL ROLLED OATS
2 DL NUTS (HAZELNUTS, WALNUTS), COARSELY CHOPPED
1 DL SHREDDED COCONUT
2 TSP CINNAMON
1 TSP GROUND GINGER
½ TSP CLOVES
¼ TSP NUTMEG
¼ TSP SALT
1,5 DL MAPLE SYRUP
1,5 DL MELTED COCONUT OIL
1 TSP VANILLA EXTRACT
1 DL DRIED CRANBERRIES
Preheat the oven to 175 °C and line a baking sheet with parchment paper. Mix the dry ingredients in a bowl. Add the remaining ingredients and stir until well combined. Bake for 20–25 minutes, stirring halfway through, until golden brown. Let cool and stir in the dried cranberries. Store in an airtight container for up to 2 weeks.
Generations of flour-dusted hands.
Our journey in the kitchen has always been about more than just flavor. Since 1991, we’ve believed that good cooking starts with more than just ingredients - it starts with the tools you use. Safe, non-toxic cookware isn’t just a choice for us; it’s a standard we’ve lived by from the very beginning.
Every recipe prepared in our kitchenware allows you to cook worry-free, knowing that nothing unwanted will touch your food. From everyday meals to seasonal treats, our kitchen essentials are designed to make cooking safe, simple, and joyful. Because the heart of every home deserves cookware you can trust - and dishes you can truly savor.
And it’s not only about the food. It’s about the moments: laughter spilling over at the counter, little hands helping to stir, the aroma of fresh ingredients filling the air.
“When was the last time you smiled in the kitchen?”
At HEIROL, we hope every meal gives you a reason to do just that.
People and food are the spice of life. Especially when served together. Because nothing beats breaking bread with your gang, your tribe, your family. So roll up your sleeves, cook your heart out and set the table. Then gather up your darlings and sweeties, rakkaat ja murut, de käraste och älskade, tesori e pomodori and enjoy being a human.