Le Creuset have kindly shared some delicious recipes for you to try. We will post a new recipe below each week, leaving the previous weeks recipes just in case you didn’t get a chance to give them a try.
This weeks recipe:
Mother’s Day Lace Pancakes with Berry Compote & Creme Fraiche
LE CREUSET TOUGHENED NON-STICK – 24cm Crêpe Pan
Simple and effortlessly achieved using just a squeezy bottle and a fairly steady hand, these lace pancakes are a delicate delight. Served alongside a warm berry compote and lashings of crème fraîche they are perfect for an extra special breakfast.
Preparation time: 5 minutes
Cooking time: 10 minutes
FOR THE PANCAKES
120g plain flour
1 tsp caster sugar
Pinch of salt
Butter, for frying
FOR THE BERRY COMPOTE
300g mixed frozen berries
1/2 tsp vanilla essence
1 tbsp caster sugar or honey
Squeeze of lemon
200g crème fraîche
YOU WILL NEED
Plastic squeezy bottle with nozzle
- First, make the pancake batter by placing the flour, sugar and salt in a large bowl. Crack in the eggs and roughly whisk to form a thick paste.
- Pour in the milk and whisk again to form a smooth, thick batter ensuring there are no lumps. Set the batter aside whilst you start the compote.
- In a small pan add the frozen fruit, vanilla, sugar or honey and lemon. Place over a medium heat and allow to gently simmer until the fruits have defrosted and begin to breakdown and the sauce begins to thicken. This will take approximately 5 – 8 minutes – if the compote is still a little thin, continue to simmer until appropriately thickened. Set aside to cool when ready.
- Place the Toughened Non-Stick crêpe pan on the hob over a medium heat. Add a little butter and allow to melt, wiping away any excess butter with a piece of kitchen paper. Pour the prepared batter into the squeezy bottle.
- When the pan is hot, slowly, and steadily squeeze the batter into the pan to form a heart shape – ensure the tip of the nozzle is relatively close to the pan as this will give you more control.
- When you have drawn the first heart, follow the shape enclosing the smaller heart with an even bigger heart. Pipe a swirl pattern between the two hearts to form a lace like effect. Finish by dotting a little batter round the edge of the larger heart.
- Allow to cook for 1 minute and when you begin to see bubbles on the surface of the batter, carefully flip and allow the pancake to cook for a further 1 – 2 minutes until golden.
- Repeat until you have made all your pancakes. Serve your heart pancakes with a dusting of icing sugar alongside your prepared berry compote and a spoon of crème fraîche.
- Both the pancake batter and compote can be made in advance and left in the fridge overnight to give you a head start in the morning.
- To keep your pancakes warm, place on a lined baking sheet in a very low oven whilst you pipe the remaining pancakes.
White Chocolate Truffles
Le Creuset Stoneware Heart Ramekin
Serving 18 – 20 Chocolates
An indulgent treat ideal for creating as a gift, these truffles are made with creamy white chocolate and whipped cream. For an extra decadent flavour try adding orange liquer.
Preparation time: 15 minutes
Cooking time: 30 minutes (plus cooling overnight)
200g white couverture or chocolate
50g of whipped cream
30g unsalted butter, cubed
Optional 1 tbsp rum or orange liqueur
White chocolate flakes, chopped
Chopped nuts (optional)
Icing sugar (optional)
- Begin by roughly chopping the couverture/chocolate and butter into small sized pieces.
- Bring the cream to the boil, remove from the heat, add the chopped couverture/chocolate and the butter, stir until everything is melted. Allow the creamy mixture to cool a little and then stir in the orange liquer.
- Put the mixture in the refrigerator overnight.
- The next day, shape the truffle mixture into small balls (approx. 2.5 cm in diameter) and roll them in either the coconut flakes, chocolate flakes, chopped nuts or icing sugar. Mix and match your flavours here to create different truffles.
- The truffle mixture will warm up very quickly and stick to the hands. Therefore, shape quickly and rinse your hands in cold water between shaping.
- Once all truffles are made serve them in a Le Creuset heart ramekin.
- Store the white chocolate truffles in refrigerator for a 3-4 days
Ultimate Grilled Cheese Sandwich with Mak Kimchi
LE CREUSET SIGNATURE CAST IRON 30cm Rectangular Grill
What better combination than the ultimate cheese toastie with a Korean-inspired condiment. Kimchi is a staple of Korean food made from fermented vegetables and seasoned in a sauce of chilli, garlic and ginger. ‘Mak Kimchi’ translates to ‘carelessly’ or ‘roughly’ and for this recipe we have created a quick and easy version of this Korean staple. This is best made a day in advance.
Preparation time: 10 minutes (plus overnight)
Cooking time: 10 minutes
For the Kimchi
1 Chinese cabbage
1 large carrot
6 – 8 radishes, dependent on size
2 garlic cloves
1 thumb of ginger
2 tablespoons fish sauce
2 tablespoons chilli sauce like sriracha
3 tablespoons rice vinegar
1 heaped tablespoon caster sugar
For the Grilled Cheese Sandwich
4 slices of crusty white bread
Butter, for spreading
100g strong mature Cheddar, grated
100g red Leicester, grated
- To make the Mak Kimchi, roughly chop the cabbage into large chunks and place in a microwaveable bowl. Add 4 tablespoons water to the bowl and place in the microwave to steam for 2 – 4 minutes. You want the cabbage to be tender. Drain and leave to cool fully.
- In the meantime, grate the carrot, radishes, garlic and ginger into a large bowl. Add the cabbage when cooled. Pour in the fish and chilli sauce as well as the rice vinegar.
- Sprinkle over the caster sugar and thoroughly stir all the ingredients together. Press into a sterilised Kilner jar and leave at room temperature for at least 8 hours, preferably overnight to ferment. When fermented, place in the fridge until ready to serve.
- Heat a Signature Cast Iron 30cm Rectangular Grill empty over a medium heat for five minutes to get it hot. Take your sliced bread and butter each slice on one side. In a plate, turn the slice butter side down and fill two slices with cheese. Place the remaining two slices of bread on top, butter side up – the buttered side of the bread will be in contact with the grill.
- Place the sandwich on the grill and cook for 4 minutes. Once golden and perfect grill lines appear on the bread, flip and repeat on the other side.
- Serve alongside a good helping of the kimchi.
- Why not also serve with grilled corn on the cob marinated in Asian spices? Marinade the sweetcorn overnight alongside the kimchi and place on the grill with the cheese sandwich to grill.
Chocolate Celebration Cake with Chocolate Curls
Using the LE CREUSET TOUGHENED NON-STICK BAKEWARE 20cm Sponge/Sandwich Tin
A luxurious cake packed full of delicious chocolate flavours perfect for a celebration. Top with sophisticated chocolate curls for a grown-up party, or with a decoration of your choice to suit any occasion.
Preparation time: 30-40 minutes plus cooling time
Cooking time: 30-40 minutes plus 25-28 minutes extra if cakes cooked separately
175g butter, softened
175g golden caster sugar
3 large eggs
1 teaspoon instant coffee dissolved in 2 teaspoons of water
115g self-raising flour
1 teaspoon baking powder
55g cocoa powder
2 tablespoons milk or single cream
300g dark chocolate (70% cocoa solids)
300ml double cream
150g icing sugar
200g (7oz) dark chocolate
Pre-heat oven 190°C/170°C fan/Gas Mark 5
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time along with the coffee. If the mixture begins to curdle add a couple of tablespoons of the flour.
- Sift in the flour, baking powder, salt and cocoa powder and combine well. Beat in the milk or cream.
- Divide the mixture equally between two 20cm sponge/sandwich tins and smooth over the tops, bake on the same shelf for 25-28 minutes until the top springs back when pressed. Cool in the tins for a few minutes before lifting out the cakes, placing onto a cooling rack and removing the bases. If you only have one tin, cook half the mixture and repeat the process.
- To make the icing, melt the chocolate and the cream together in a saucepan over a very low heat. When melted whisk the two ingredients together, sift in the icing sugar and whisk again until smooth and glossy. Once the icing has cooled, cover and place into the refrigerator until it has become thick and spreadable. This will take around 1 hour.
- Place one of the cakes top-side down onto a serving dish. Using a spatula or palette knife spread one third of the icing over the cake. Put the second cake on top, top-side up and spread the remaining icing over the top and sides. Place into the refrigerator to set for a minimum of 1 hour.
- Finish the cake with the decoration of your choice.
To make chocolate curls
Melt the chocolate in a bowl over a pan of just simmering water. Spread the melted chocolate on to a flat cool surface such as a marble board or metal tray. When the chocolate is completely set but not hard scrape a knife at a 45 degree angle across the surface to make the curls. Store in an airtight container in the refrigerator until required.
Store the cake covered in the refrigerator, consume within 4-5 days.
- Adding coffee intensifies the flavour of the chocolate.
- To speed up the cooking process use two 20cm sponge/sandwich tins.
- For a smooth finish dip a clean palette knife into hot water and run it over the surface of the icing.
- Other decorating options could include 12 chocolates or a selection of candy sweets, edible glitter, ribbon, and candles.
Zesty Lemon Drizzle Cake
Using the LE CREUSET NON-STICK BAKEWARE, 2lb Loaf Tin
Moist, buttery and full of zesty lemon flavour. Made with a few simple ingredients this delicious cake is easy to make and bake.
- 280g softened butter plus a little extra to grease the dish
- 280g unbleached (golden) caster sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 280g self-raising flour
- 1½ teaspoons baking powder
- Zest of 2 lemons
- 50ml lemon juice
- 4 tablespoons soured cream
- 175g icing sugar
- Zest and juice of 1 lemon
Pre-heat the oven 180°C/160°C fan/Gas Mark 4
- Line the base of the loaf tin with a strip of baking paper.
- Cream together the softened butter and the sugar until light and fluffy. Beat in the eggs one at a time. Sift in the flour with the baking powder and combine.
- Beat in the lemon zest, juice, soured cream and vanilla extract.
- Pour the mixture in to the lined tin and smooth over the top with a spatula. Bake in the centre of the oven for 50-55 minutes until the top is golden brown and the middle springs back when pressed.
- Leave to cool for 15 minutes before turning out of the tin and placing on a serving dish.
- To make the icing. Put the icing sugar into a bowl, mix in half of the lemon zest and enough juice to make an icing with the consistency that will just coat the back of a spoon. Drizzle the icing over the warm cake allowing it to run down the sides and decorate the top with the remaining zest. Allow to cool and the icing to set before slicing.