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100 Years

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Flamme Dorée Round Casserole

€319.00 - €499.00

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Essential Hydration Bottle and Mug Set

€74.00

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Pepper Mill

21 cm

€45.00

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Stoneware Coupe 16-piece Dinnerware Set

€356.00

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Toughened Non-Stick Shallow Frying Pan

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Stoneware Mug

0.35 L

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Flamme Dorée

Discover the limited edition, inspired by 100 years of colourful design.

Build Your Own Set

Spend €500 or more on qualifying Cookware and select Stoneware and save 30%.

On The Go

Take Le Creuset Wherever, Whenever.

BBQ Outdoor Collection

Discover our BBQ Outdoor Collection, rugged and ready for outdoor adventure.

A Century of Le Creuset

Celebrating 100 years of expert craftsmanship rooted in French heritage.

Roast Lemon, Garlic and Herb Chicken

RECIPE

Roast Lemon, Garlic and Herb Chicken

A quick, simple way to roast a chicken, retaining all the moisture and flavour. Using a lower oven temperature saves energy, too. Serve as part of a Caesar salad, in a wrap or as a roast.

WE USED

Cast Iron Shallow Casserole

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The Ultimate Smash Burger

RECIPE

The Ultimate Smash Burger

The current trend in burgers can now be re-created at home in the Le Creuset Toughened Non-Stick Frying Pan – quick, easy and amazing-tasting.

WE USED

Toughened Non-Stick Shallow Frying Pan

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Cinnamon Swirls

RECIPE

Cinnamon Swirls

It is hard to resist a freshly baked Cinnamon Swirl and this batch baked in Le Creuset’s Stoneware will not disappoint.

WE USED

Stoneware Heritage Square Dish with Lid

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Seared Salmon in Coconut Green Curry

RECIPE

Seared Salmon in Coconut Green Curry

Sweet winter squash is the perfect complement to tender salmon in this fragrant coconut curry recipe. The intense flavors of the green curry infuse the fresh vegetables, bathing the dish in a spicy coconut sauce brightened with fresh lime juice. Enjoy the curry as a one-dish meal or add steamed rice to soak up every last bit of the delicious sauce.

WE USED

Non-Stick Ceramic Sauté Pan

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Kaiserschmarnn with Rum-Soaked Raisins and Sticky Caramelised Citrus

DIFFICULTY

Easy Easy

PREP TIME

Under 30 Min. Under 30 Min.

COOK TIME

Under 1 Hr. Under 1 Hr.

SERVES

6-8 6-8

Kaiserschmarnn with Rum-Soaked Raisins and Sticky Caramelised Citrus

This traditional airy fluffy pancake sweet from Germany is comfort in a pan! It is studded with rum soaked raisins and torn into bite-sized pieces, then drenched in sticky caramelised citrus.

Main INGREDIENTS

Fruit

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Cast Iron Frying Pan with Wooden Handle

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Ingredients

Method

Ingredients

FOR THE RUM-SOAKED RAISINS

250g mixed raisins
80ml good quality rum

FOR THE STICKY CITRUS

4 x oranges or clemengolds
30g granulated sugar
50g butter, diced
Juice of 1 orange

FOR THE KAISERSCHMARRN BATTER

200ml milk
5ml vanilla extract
140g cake flour
4 free-range large eggs, separated
Pinch salt
30g granulated sugar
Cooking spray

Method
1

Place the rum and raisins in a bowl, mix and allow to soak for 30 minutes.
2

To make the sticky citrus, slice the top and bottom end off the oranges. Carefully slice the rind and skin away with a sharp knife to reveal the flesh of the citrus and slice into 4 rounds.
3

Heat a pan over medium heat, add the sugar and allow it to gently caramelise. Once golden, add the citrus rounds and butter allowing it to melt. Next, add the orange juice and allow to cook for a further 2 minutes. Set aside when sticky and syrupy.
4

To make the Kaiserschmarrn, beat the egg yolks, 1 tablespoon of sugar, vanilla, and ½ a cup of milk in a bowl. Slowly whisk in the flour until smooth, then add the remaining milk. Beat the egg whites with a pinch of salt until soft peaks form. Gently fold the egg whites into the egg yolk and milk mixture.
5

Grease a Le Creuset 26cm Signature Frying Pan with cooking spray and place over low heat. Pour the mixture into the pan in one go and allow the edges to cook. Scatter over half of the raisins. When bubbles start to form on the surface, it is ready to turn. Using a spatula, loosen the edges of your Kaiserschmarrn before scattering over half the rum-soaked raisins into the batter. Quickly flip over the Kaiserschmarrn and allow the other side to cook through for 5–8 minutes until set and dark brown but not burning. Remove from the pan and cut into bite-sized pieces.
6

Sprinkle with icing sugar and serve warm with the remaining rum-soaked raisins and the sticky juicy citrus.