Like a ray of sunshine swirled with honey and a hint of caramel, Le Creuset’s new colour addition is a gold-toned hue warmed by traces of amber.
Initially launched in a limited range of enamelled cast iron cookware, Le Creuset is expanding its Nectar colourway – by popular demand – to include a range of oven-to-table stoneware. The range extension will include favourites such as stoneware mugs and the heritage rectangular dish among among other new additions
Introducing a sensual new colour, Revered by gods and bees alike. Now poured into a glazed hue so potent, so desirable, it shines a rich, golden glow wherever it’s placed. Blending a ray of sunshine, a swirl of honey, with a hint of caramel Toast, feast and cheer with enamelled cookware spun of gold.
Giant Banana Oat Pancake
A healthy, tasty pancake prepared in the Le Creuset Signature Skillet.
1 very ripe banana (mashed) 1 cup plant milk
1 tbsp apple cider vinegar 1 tsp vanilla extract
1 cup oat or buckwheat flour 1 tsp baking powder
1 tsp baking soda 1 tsp cinnamon
½ tsp salt
1 tbsp coconut oil
¼ cup coconut yoghurt 1 tbsp nut butter
1 banana (sliced lengthways) 1 tbsp coconut sugar Squeeze of lemon juice Pinch salt
- Pre-heat the oven to 180ºC. Place a Le Creuset 26cm Signature Skillet in the oven to heat up.I
- n a large mixing bowl add all the dry ingredients and whisk thoroughly. In a blender, combine all the wet ingredients and pulse until smooth.
- Add the dry ingredients to the blender and blend until smooth or add the wet ingredients to the large mixing bowl and stir into the dry mix with a wooden spoon. Blending the batter will yield a fluffier pancake.
- In a separate pan, add the sliced bananas, coconut sugar, lemon juice and salt. Allow to caramelize over a medium heat for roughly 5 minutes. Set aside.
- Remove the skillet from the oven and transfer to the hot plate. Drop 1 tbsp coconut oil into the hot skillet and pour the batter in to cover the entire surface of the skillet. Allow to cook on the stove for 5 minutes before returning to the oven for another 5-10 minutes. Alternatively, flip the pancake in before returning to the oven to get a crispier edge on both sides.
- Serve with caramelized banana, coconut yoghurt, nut butter, honey or any toppings of choice.
Honied Hasselback Butternut
Prep time: 20 minutes Cook time: 55 minutes Serves: 4-6
1 large butternut
4 cloves garlic, thinly sliced
4 tbsp olive oil, and extra for drizzling
4 tbsp honey
1 teaspoon paprika
8 -10 sage leaves
1 -2 tbsp toasted pumpkin seeds or walnuts
Pre-heat oven to 200ºC.
- Peel, halve and deseed the butternut. Thinly score the rounded side of the butternut, making sure not to go all the way through.
- Finley chop half the sage. Mix the olive oil, chopped sage, honey, garlic, and paprika to form a paste.
- Massage the paste all over the butternut and in between the scores. Season the butternut with salt and pepper.
- Place the butternut, flat side down into a Le Creuset Signature Buffet Casserole, drizzle with olive oil.
- Bake for 30 minutes with the lid on and then for another 25-30 minutes with the lid off, making sure the butternut caramelizes and the sage leaves crisp up.
- Drizzle over fresh olive oil and sprinkle over toasted pumpkin seeds or walnuts and the remainder of the sage leaves.
- To make this a heartier dish, add cooked butterbeans and more nuts or seeds to the dish.