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Cast Iron Petal Shallow Casserole

26 cm - 2.2L

329,00 €

Stoneware Coupe Dinner Plate

27 cm

24,00 €

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Cast Iron Round Casserole

24 cm - 4.2L

339,00 €

Stoneware Heritage Rectangular Dish with Lid

33 cm - 3.8L

137,00 €

Stoneware Heart Plate

23 cm

24,00 €

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Cast Iron Bread Oven

24 cm - 1.6L

279,00 €

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Cast Iron Cooking

Reignite your passion for the culinary arts with our 10 best recipes for cast iron cooking.

Rolled Rib Eye Roast

RECIPE

Rolled Rib Eye Roast

A succulent boneless roast made from rib-eye beef. Marinated for tenderness and coated with a flavourful pepper and herbed crust, this roast is oven-roasted until golden brown and slow-cooked to perfection. Resting before slicing ensures juicy, perfectly cooked beef. Ideal for festive occasions or special dinners!

WE USED

Cast Iron Oval Casserole

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Cauliflower Coconut Curry

RECIPE

Cauliflower Coconut Curry

Wholesome and comforting, this fragrant curry is easy to make and a hauntingly delicious addition to your Halloween menu.

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Cast Iron Pumpkin Casserole

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Braised White Beans and Fennel with Greens

RECIPE

Braised White Beans and Fennel with Greens

The technique of braising isn’t just for meat. In this recipe, the same principle is applied to transform humble dried white beans and vegetables into a rich, vegetarian one-dish meal – simply omit the cheese (or use a vegan cheese substitute) to make it vegan. The cooking time might seem long but is mostly hands-off, and is needed to ensure the final dish is creamy and meltingly tender.

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Non-Stick Ceramic Shallow Casserole

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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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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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Loaf Tin

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Seared Fish with Lemon Mustard Pan Sauce

RECIPE

Seared Fish with Lemon Mustard Pan Sauce

This colorful fish recipe uses the cold pan method in a nonstick skillet to achieve a perfectly cooked filet with no guesswork. To make this a one-dish meal, we love the vibrant mix of spring vegetables, cooked until they are lightly charred and perfectly tender. A quick and easy lemon mustard pan sauce elevates this simple recipe to a dish worthy of a special occasion.

WE USED

Non-Stick Ceramic Frying Pan

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Lussebulle- traditional saffron buns

DIFFICULTY

Average Average

COOK TIME

Under 30 min. Under 30 min.

SERVES

+10 +10

These traditional Swedish saffron buns are named after their cat tail-like shape. They are usually eaten around Christmas time and are particularly tied to December 13th, Saint Lucy’s Day. Normally, the buns are shaped like an “S” with the ends curled up and a raisin is placed in the middle of the two curls.

Main INGREDIENTS

Bread & Cereals

FOR THIS RECIPE WE LOVE TO USE

Rectangular Baking Sheet

52,00 €

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Ingredients

Method

Ingredients

125ml whole milk
50g unsalted butter
7g fast action yeast
0.5g saffron
60g quark
90g caster sugar
Pinch of salt
250g self-raising flour
1 egg, lightly whisked
24 raisins

Method
1

In a pan, gently warm the milk and melt in the butter.
2

Add the yeast to the lukewarm milk and butter and stir to dissolve the yeast. Grind the saffron in a pestle and mortar and add the saffron to the liquid to dissolve. Once dissolved, add the quark, sugar and salt, and mix well.
3

Add the flour and knead the dough until it no longer sticks to the bowl or table depending on whether you are kneading by hand or machine. Knead for about 10 minutes to create a smooth, soft dough (make sure not to add too much flour as this will make the buns dry).
4

Let the dough prove in a bowl, covered with a damp cloth, for about 45 minutes.
5

Turn out the dough onto a floured table, work briefly before dividing it into 12 pieces. Roll each piece into 30cm long sausages and form “S” shaped buns by rolling one end to the middle then repeating in the opposite direction with the other half of the sausage.
6

Place them on the lined baking sheet and let the dough prove for another 45 minutes. Heat the oven to 225C/200C Fan/ Gas Mark 7.
7

Carefully brush the buns with lightly whisked egg and place a raisin in the centre of each curl. Bake in the middle of the oven for 7-10 minutes until golden.

Try not to add too much flour when kneading as this will create a stiff dough. However, if your dough is sticking a little and not coming away from the bowl after kneading for 10 minutes, sprinkle in a little more flour and knead again until the dough is smooth and forms a ball.