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Cast Iron Shallow Casserole

28 cm - 2.8L

265,00 €

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Stoneware Coupe 16-piece Dinnerware Set

364,00 €

+10

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Cast Iron Petal Shallow Casserole

26 cm - 2.2L

345,00 € - 399,00 €

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Cast Iron Round Casserole

220,00 € - 569,00 €

+16

+18

Heart Collection

Cast Iron Heart Shaped Casserole with Heart Knob

20 cm - 1.9L

249,00 €

Essential 3-ply Stainless Steel 2-piece Frying Pan Set

295,00 €

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World’s Easiest Casserole Bread

RECIPE

World’s Easiest Casserole Bread

The world's easiest casserole bread didn’t receive its name for nothing. It has a short ingredient list and requires no kneading, so you avoid sticky hands. The bread is baked at a high temperature, resulting in a crisp and chewy crust, while staying moist and airy on the inside.

WE USED

Cast Iron Round Casserole

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Boeuf bourguignon

RECIPE

Boeuf bourguignon

If you want to capture the life and soul of French cooking, it can be done in a single stew; boeuf bourguignon. The dish originates from Burgundy, which is home to world-class red wines and Charolais cattle, which were originally preferred for this recipe. In our recipe, we recommend using either beef shoulder, brisket, or chuck, as these cuts have a good marbling of fat. This ensures that the meat retains its juiciness and adds plenty of flavor to the dish.

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Cast Iron Oval Casserole

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Salad with green lentils, grilled pointed cabbage, and grilled halloumi

RECIPE

Salad with green lentils, grilled pointed cabbage, and grilled halloumi

WE USED

Stoneware Oval Serving Platter

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Sourdough Casserole Bread

RECIPE

Sourdough Casserole Bread

Casserole bread is already delicious, but by adding sourdough, you take your bread baking to the next level. In addition to providing a tangy flavor, a crispy crust, and an extra moist crumb, sourdough bread is also healthier for you compared to bread made with yeast. The bacteria in the sourdough, particularly the lactic acid content, aid digestion, and sourdough bread naturally contains a higher level of nutrients.

WE USED

Cast Iron Round Casserole

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Banana Bread

RECIPE

Banana Bread

This is one of the easiest banana breads you’ll ever make. Serve this moist, delicious bread straight out of the oven with salted butter.

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Zesty Lime Custard Tarts

RECIPE

Zesty Lime Custard Tarts

If you're searching for a wonderfully simple dessert to prepare in advance during the peak of summer, then these zesty tarts are the perfect choice. Served in Petite Casseroles, they are just the right size to satisfy after-dinner sweet cravings.

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Ratatouille

Name: Ratatouille
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6-8
Cuisine: french
Ingredients: ||1kg Roma tomatoes, sliced ||4-6 large aubergines, sliced ||1.6 kg large zucchini, sliced olive oil ||1 tablespoon dried oregano ||Salt, to taste ||Black pepper, to taste; Sauce: ||Olive oil ||1 large onion, finely chopped ||2 cloves garlic, minced ||200g baby tomatoes, halved ||Small bunch fresh thyme ||700ml tomato puree; Garnish: ||Fresh oregano

DIFFICULTY

Easy Easy

PREP TIME

Under 1 Hr. Under 1 Hr.

COOK TIME

Under 1 Hr. Under 1 Hr.

SERVES

6-8 6-8

A classic French dish - perfect as a side or light lunch.

Main INGREDIENTS

Vegetables

FOR THIS RECIPE WE LOVE TO USE

Cast Iron Shallow Casserole

355,00 €

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Ingredients

Method

Ingredients

1kg Roma tomatoes, sliced
4-6 large aubergines, sliced
1.6 kg large zucchini, sliced olive oil
1 tablespoon dried oregano
Salt, to taste
Black pepper, to taste

Sauce:

Olive oil
1 large onion, finely chopped
2 cloves garlic, minced
200g baby tomatoes, halved
Small bunch fresh thyme
700ml tomato puree

Garnish:

Fresh oregano

Method
1

To prepare the sauce, heat a little olive oil in a saucepan over medium heat. Add the onion and cook gently until soft and translucent. Stir in the garlic and thyme, cooking for another minute until fragrant. Add the baby tomatoes and sauté for 2 minutes. Pour in the tomato purée, season lightly, and simmer for 10–15 minutes until the sauce has thickened and the flavours have combined. Remove the thyme sprigs.
2

Preheat the oven to 180°C. Slice the aubergine, zucchini, and Roma tomatoes into even, thin rounds, about 3-5mm. Place each vegetable in separate bowls and drizzle lightly with olive oil, season with the dried oregano, salt and black pepper, and set aside.
3

Spread the sauce evenly over the base of your Le Creuset 30cm Shallow Casserole. Arrange the sliced aubergine, zucchini and tomatoes by alternating each vegetable one after the other, making sure they are standing up on their sides and packing them tightly. For the zucchini, you will use 3-4 pieces in between each one piece of aubergine and tomato. Work in a circle until the dish is filled. Drizzle with a little more olive oil and season again with salt and black pepper.
4

Cover with the lid and bake for 30 minutes. Remove the lid and bake for a further 15–20 minutes, until the vegetables are tender and lightly caramelised on the edges.
5

Serve warm, finished with a drizzle of olive oil and a scattering of fresh oregano.