Recently our Kitchen and Tableware buying team, Chloe and Lawren, had the pleasure of taking part in a cookery day hosted by Le Creuset.
Known for their cookware and bakeware ranges, Le Creuset hosted the event with one of their chefs to showcase how their products can be used to make delicious dishes. Our team were shown how to make various sweet and savoury recipes, which they have gone on to make multiple times at home so they must be good!
Read on to see what they got up to and learn some of the delicious recipes they tried out.
Tear and Share Sweet Potato Bread
One recipe our team made was the Sweet Potato bread. For this recipe, you can use either orange or purple sweet potatoes. This is a simple recipe that can be altered to your own tastes and can be served as both a sweet or savoury bread. To create this tasty loaf you will need :
- 200g sweet potatoes
- 1-2 tbsp milk
- 1 packet white bread mix
- flavourless oil for greasing
- extra milk to wash
- 1 tbsp black sesame seeds
- Le Creuset Signature Cast Iron 20cm Round Casserole
- First, pierce the potatoes and place in the microwave for 4-6 minutes. Then scoop out the potato flesh and mix with the milk until smooth. Set aside at let it cool completely.
- Prepare your bread mix as per the packet's instructions. Place your casserole dish and the lid in the oven on the lowest temperature setting to warm through for 20-30 mins.
- When the bread has proved according to the packet instructions, divide the dough into 6 equal balls. Flatten each ball and put a spoonful of potato mix in the centre. Fold up the edges to cover the sweet potato.
- Roll out each ball until about 20cm long. Slice longways down the middle, leaving 2cm at the top to hold 2 sides together. Twist the 2 strands around each other in a basic plait pattern so that the potato is exposed. Then wind into a roll and tuck the end underneath to form a bun. Repeat for the remaining balls.
- Take the casserole dish out of the oven and lightly grease the inside, and the lid with oil. Prove for the second time by placing the plaited buns into the casserole and cover with the lid for about an hour, so the dough can double in size.
- Preheat the oven to 210C / Fan 190 / Gas Mark 7
- When proved, remove the lid and brush the loaf with a bit of milk and sprinkle the sesame seeds over. Place the uncovered casserole in the oven for 30-35 minutes until golden brown.
Our team also had the chance to make this fabulous miso mushroom dish. This makes a perfect side dish or snack.
To try this tangy recipe, you will need:
- Le Creuset Signature Cast Iron 20cm Balti Dish
- 1 tbsp vegetable oil
- 50g peeled & grated root ginger
- 2 grated garlic cloves
- 2 tsp honey
- 1 tbsp soy sauce
- 300g mixed mushrooms
- 4 diced spring onions
- 1 tsp sesame seeds
- 1 tsp sesame oil
- Preheat the oven to 180C / Fan 160C / Gas Mark 4
- Heat the Balti Dish without oil on the hob for a few minutes. When hot add the vegetable oil and spread evenly. Add the ginger and garlic and cook for 2 minutes.
- Next, add the miso paste, honey and soy sauce and cook for a further minute. You can add some water if the mixture looks dry.
- Add the mushrooms and cook for 5 minutes. Then add the spring onions.
- To finish, put the dish in the oven and cook for 5 minutes until the sauce has thickened.
- To serve, sprinkle with sesame seeds and sesame oil.
This one-pot dish is super delicious and easy to make and will definitely be a crowd pleaser.
Croatian Soparnik Croustade
The cooking event involved a lot of recipes that Chloe and Lawren had never attempted before, including this Soparnik Croustade. This recipe is a simple version of a traditional Croatian pie.
To taste this delicious pie yourself you will need:
- Le Creuset 3-ply stainless steel 24cm and 28cm non-stick frying pans
- 15g butter
- 1 diced onion
- 1 grated garlic clove
- 1 finely diced yellow pepper
- 400g Swiss chard, stalks removed
- 1 tsp cumin seeds
- zest of 1 lemon
- 100g chopped walnuts
- 150g spelt flour wholegrain and white
- 1/2 tsp salt
- 3 tbsp olive oil
- 55ml water
- 1 beaten egg
- preheat the oven to 190C / Fan 170C / Gas Mark 5
- Saute the butter, onion, garlic and yellow pepper in the 28cm pan on the hob over medium heat, until soft
- Finely slice the chard and mix with the salt until the chard begins to wilt. Add to the pan mixture
- Mix in the cumin seeds, lemon zest and walnuts and season with salt and pepper. Leave to cool.
- For the pastry, add the flour and salt in a bowl and add the olive oil. Mix until crumbly and then add water to form a paste.
- Leave the pastry mix to rest at room temperature for 10 minutes.
- Roll the pastry into a 26cm circle and place into the 24cm frying pan.
- Fill the pastry with the chard mixture and dampen the top outer edge of pastry with water.
- Fold the 2cm edge over the mixture and crimp. Brush the crust with the egg and bake in the oven for 25 minutes.
This pie is delicious as a quick lunch or evening meal and can be enjoyed by all the family. Don't be put off by making your own pastry, it's a super easy method and not time-consuming.
We hope you enjoy making these recipes as much as our buying team did!