Mouth-watering recipes from Le Creuset to delight your family this Easter. Head to the Le Creuset store at McArthurGlen Bridgend to stock up on all the kitchen must-haves.
Nothing says Easter like Hot Cross Buns and Le Creuset have a fresh take on this classic!
Easter-Spiced Hot Cross Bun Pudding
Serves: 8
Preparation time: 30 minutes
Cooking time: 50 minutes
Ingredients
3 large free-range eggs
250ml cream
2ml powdered vanilla
5ml cinnamon
Zest of 2 oranges
6 hot cross buns
40g butter, softened
50g dark chocolate chips
Vanilla ice cream, for serving
Method
Preheat the oven to 200°C or 180°C fan-assisted.
Make the custard by beating together the eggs, cream, powdered vanilla, cinnamon, and zest.
Cut the hot cross buns in half and spread generously with butter. Sprinkle with chocolate drops and sandwich back together before arranging them in the Le Creuset 26cm Rectangular Dish.
Pour the custard around the buns and bake for 45-50 minutes until the custard is set in the middle and golden in colour. Serve warm with vanilla ice cream or as is.
Indulge this Easter with Herby Lamb - It looks dramatic and gives you tender, blushing meat with an irresistible feisty crumb.
Crusted Easter Lamb with Herb and Pistachio
Serves: 8
Preparation time: 30 minutes
Cooking time: 50 minutes
Ingredients
3 x 7 Piece rack of free-range lamb, French-trimmed
Salt and pepper
Zest of 2 lemons
20g shelled pistachios
3 cloves garlic, peeled
30g basil
30g mint
110g crusty bread (a day-old ciabatta works well)
Olive oil
50g butter
125g store-bought basil pesto
Method
Ensure the lamb is at room temperature and patted dry with a kitchen towel. Season generously with salt and pepper.
Preheat the oven to 180°C or 160°C fan-assisted.
To make the crumb, blend the lemon zest, pistachios, garlic, herbs, bread and seasoning in a food processor.
Heat a large Le Creuset non-stick frying pan with a splash of olive oil. Sear off all the lamb until golden all around. Baste with butter. Remove from the pan and place in the Le Creuset Stainless Steel 35cm Roaster. Rub the fat side of each lamb rack generously with the basil pesto, which will act as the "glue" to your crust. Liberally pat the crumb onto the surface and press down. Drizzle with olive oil and add a few pieces of butter.
For pink lamb, roast for 30-40 minutes, depending on how you prefer your lamb cooked. Alternatively, leave in the oven until your desired preference. Remove from the oven and cover with tin foil to rest for 10 minutes before carving to serve.
Everyone loves chocolate at Easter and what better way to enjoy it, than to bake it into delicious Brownies.
Blueberry & Dark Chocolate Brownies
These irresistible brownies are the perfect balance of fudgy dark chocolate and tart fresh bursts of blueberries,
They can be stored in an airtight container for up to 4 days, making them ideal for lunch boxes or Easter picnics,
Ingredients
500g salted butter, room temperature
800g dark chocolate (70%), chopped
30g caramel chocolate, melted
12 free-range eggs, beaten
1kg light brown sugar
400g cake flour
80g cocoa powder
400g blueberries
Method
Preheat the oven to 160°C.
Melt the butter in a saucepan until nutty and slightly browned. Turn off the heat and transfer to a bowl. Add the chocolate and whisk until melted and smooth.
In a stand mixer fitted with the paddle attachment, beat the eggs and sugar until light and fluffy. Sift together the flour and cocoa powder and then fold them gently into the egg mixture.
With the mixture running, slowly add the chocolate-butter mixture, followed by the blueberries.
Pour the brownie mix into a Le Creuset 33cm Rectangular Cake Tin.
Spoon the caramel all over the surface and, using the back of a spoon or skewer, pull the chocolate back and forth through the batter to create a marble-like effect.
Bake for 1 hour and 10 minutes, until it is firm to the touch and there are slight cracks on the edges.
Remove from the oven and allow to cool on a cooling rack until completely cool.
Cut into squares and serve with extra blueberries.
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