C H R I STMAS F R O M O U R TA B L E T O Y O U R S
CHRISTMAS STYLING TIPS
T
he festive season is upon us
– and what better way to get into the holiday spirit than to plan an indulgent feast? While food and drink are essential elements to any successful Christmas dinner, setting the scene with a beautifully dressed table is just as important. Try these décor tips for creating festive tablescapes that are brimming with elegance and cheer. EMBRACE COLOUR Set the mood with creative colour combinations and Le Creuset. Set the tone with a neutral shade like our Meringue colourway and pair with our iconic Cerise for a warm, traditional setting or with Deep Teal for a nontraditional yet equally beautiful scene. With a variety of stylish colours to choose from, explore a selection of shades tailored to suit every style and Christmas celebration. BRING THE OUTDOORS INDOORS A beautiful table is not complete without a bit of greenery. Bring your tabletop to life with bunches of gathered greenery displayed in Le Creuset Stoneware Small Utensil Jars and thoughtfully placed sprigs of your favourite herbs atop place settings.
B OX I N G DAY B R E A K FA S T
RAISE THE BAR
After the holiday festivities end, celebrate Boxing Day with a delicious spread of spruced-
Shake up your guests’ dining experience with a sleek and sophisticated drinks trolley with all the
up Christmas leftovers. Set the ultimate al fresco breakfast spot by the poolside with Le
makings of a few of your favourite cocktails. Just before serving a delicious appetiser, present
Creuset’s extensive range of kitchen-to-table essentials. With a variety of stylish cookware,
your guests with a festive drink served in Le Creuset’s range of elegant glassware. Top with
glassware, and stoneware to choose from, savour the summer sun with a delicious feast
fragrant herbs or fresh fruit for the summer.
and your loved ones.
CHRISTMAS OFFERS
GIFT WITH PURCHASE
+
Delight in the joy of togetherness and connection this Christmas with a selection of carefully curated offers.
COMPLIMENTARY CREME S A LT A N D P E P P E R M I L L
COMPLIMENTARY ROASTING RACK AND BASTING BRUSH
when you purchase a Cast Iron Casserole in Cerise, Meringue or Caribbean Blue
when you purchase a Cast Iron, To u g h e n e d N o n - S t i c k o r 3-ply Stainless Steel Roaster*
Terms and Conditions apply. See www.lecreuset.com.au for details.
4 FOR 3
25% OFF
25% OFF
S p h e r e , F l o w e r, Lace and Bouquet Collection
Wine Accessories and Glassware
Botanique Collection Stoneware Sets
20% OFF
25% OFF
Classic 3-ply Stainless Steel, To u g h e n e d N o n - S t i c k and Bakeware Sets
To u g h e n e d N o n - s t i c k Deep Frying Pan 28cm, Stir Fry Pan 30cm and Shallow Casserole 30cm
Terms and Conditions apply. See www.lecreuset.com.au for details.
$99
33cm Heritage Covered Dish
Spinach, Artichoke and Ricotta
Stuffed Bread Wreath P R E PA R AT I O N T I M E : COOKING TIME: S E R V E S:
1 hour 30 minutes (plus 1 hour rising time)
40 minutes
6-8
DOUGH INGREDIENTS
FILLING INGREDIENTS
1 cup (250ml) lukewarm water 3 Tbsp (45ml) milk 3 tsp (8g) dry yeast 35g caster sugar 360g bread flour 3 tsp (15ml) vegetable oil
400g spinach or swiss chard, finely chopped 3 – 4 cloves garlic, minced 2 Tbsp (30ml) olive oil 250g smooth fresh ricotta 150g high-fat garlic and herb soft goat’s cheese Juice and zest of 1 lemon Sea salt and freshly ground black pepper, to season 2 x 280g jars of marinated artichokes, drained 1 free range large egg, beaten for egg wash Black sesame or onion seeds, to sprinkle Sea salt, to sprinkle
METHOD Heat the water and milk together until just warm. Add the yeast and caster sugar and stir to combine. Set aside for 5 minutes or until the yeast starts to activate and bubble. Place the flour in a large bowl and make a well in the centre. Add the yeast mixture and oil and stir to incorporate until it comes together to make a dough. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a dish towel or clingwrap and allow to double in size or rise for 1 hour. Meanwhile, prepare your stuffing. Heat a pan over a medium heat with the olive oil. Place the spinach and minced garlic into the pan and allow to wilt. Cook until just wilted and bright green, remove and allow to cool. Once cooled, squeeze all excess water from the spinach. Add to a bowl with the ricotta, goat’s cheese, lemon, salt, pepper, and 1 jar of chopped artichokes (reserve the other jar for serving). Stir well to combine. Preheat the oven to 220°C/100°C fan/gas mark 7. Knock the risen dough back, shape and roll on
a floured surface into a large circle of approx. 1 – 1.5cm thick. Place into a Le Creuset 30cm Signature Shallow Casserole. The dough should just overlap the edges once you have tucked in the sides to line the casserole. Using a sharp knife, neatly trim the excess bread dough away. Place the filling in a circle, along the outside of the dish, leaving the centre completely open so that the stuffing creates a wreath-shaped ring nearest to the edges. In the middle, cut 8 even triangle wedges of the dough as you would for a pizza. Carefully fold the triangles back over the filling and pinch to secure at the top. You may need to put it back in the fridge at this stage if your dough has become too warm and wait for it to become easier to handle. Just before baking, score the edge of the dough, brush over egg wash and top with onion or sesame seeds. Place into the oven and immediately turn down to 200°C/180°C fan/gas mark 6. Bake for 25 – 30 minutes, remove from the oven and serve with reserved artichokes. Add some olives or a delicious hand-crushed green herb pesto.
www.lecreuset.com.au
