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26cm Marmite
Bluebell Purple


HK$4,058.00
20cm Signature Round French Oven Bluebell Purple

HK$2,988.00
22cm Signature Round French Oven Bluebell Purple

HK$3,488.00
Small BBQ Platter Bluebell Purple

HK$428.00
Utensil Crock Bluebell Purple Purple

HK$398.00
Large Oriental Square Plate Bluebell Purple

HK$558.00

     

     

Common Fig Parma Ham Potato Pizza
免焗無花果巴馬火腿薯仔薄餅



Serves 2
2人份


Recommended Cooking Tool: Le Creuset Flower Shaped Dish
建議煮食用具:花形淺底鑄鐵鍋

Ingredients:
Potato (thinly sliced)
Parma ham 5 slides
Common fig (sliced) 1piece
Mozzarella cheese(shredded) 4 tablespoons
Salad rocket moderate

Sauce:
Onion (shredded) ¼ piece
Tomato (shredded) ½ piece
Tomato paste 2 tablespoons

Seasonings:
Salt little
Black pepper little

材料:
薯仔(切薄片) 1個
巴馬火腿 5片
無花果(切片) 1 個
水牛碎芝士4湯匙
火箭菜 適量

醬料:
洋蔥(切碎) 1/4個
蕃茄(切碎) 1/2個
茄膏 2湯匙

調味料:
鹽 少許
黑胡椒粉 少許

Cooking Steps:
1. Add oil into the Le Creuset Flower Dish and preheat over medium heat for about 4 minutes
2. Stir-fry onion until fragrant.Add tomato and cook over medium-low heat. Then add tomato paste, stir well and cook until thick.
3. Clean the casserole, add oil into dish and preheat over medium heat for about 4 minutes. Place potato and cook over medium-low heat with lid on until golden.
4. Add the sauce and sprinkle mozzarella cheese. Then turn off the heat and set aside with lid on for about 1 minute. Finally, add Parma ham, common figs, salad rocket, salt and pepper. Serve hot with the flower dish.

烹調步驟:
1. 把油加入Le Creuset花形淺底鑄鐵鍋,用中火預熱約4分鐘;
2. 加入洋蔥炒香,放入蕃茄,用中細火煮滾。再加入茄膏拌勻,並轉用細火煮至濃稠,盛起備用;
3. 再加油到鍋內,用中火預熱約4分鐘。鋪上薯仔,加蓋用細火煎至金黃;
4. 放上茄醬及水牛芝士碎,然後熄火,連蓋焗約1分鐘。加上巴馬火腿、無花果、火箭菜、鹽及黑胡椒粉,即可連同鍋具一起端上享用。 ×

Croque Monsieur
法式三文治


Serves 2
2人份


Recommended Cooking Tool: Le Creuset Skillet 23cm
建議煮食用具:23厘米平底鑄鐵煎鍋

Ingredients:
Thick sliced bread 2 slices
French ham 2 slices
Gruyère cheese 2 slices
Avocado* (diced) ½ piece
Unsalted butter moderate
*optional

材料:
厚切麵包 2片
法式火腿 2片
格呂耶爾芝士 2片
牛油果*(切粒) 1/2 個
無鹽牛油 適量
*可隨個人喜好而定

Cooking Steps:
1. Spread one side of both sliced bread with butter, set aside.
2. Add water into Le Creuset Skillet 23cm and preheat over medium heat for about 4 minutes.
3. Pour out the hot water. Place one piece of bread (buttered side down) and cook over low heat . Add French ham, Gruyère cheese and avocado. Then place other piece of bread(with the buttered side).
4. When both pieces of bread become golden. Ready to serve.

烹調步驟:
1. 在麵包的其中一面塗上牛油,備用;2. 把水加入Le Creuset 23厘米平底鑄鐵煎鍋,用中火預熱約4 分鐘;
2. 倒掉鍋中熱水,烘乾後放下一片麵包(塗有牛油的一面向下)用細火煎烤,隨意放上法式火腿、格呂耶爾芝士及牛油果,最後放上另一片麵包(塗有牛油的一面向上);
3. 待兩邊麵包各煎至金黃後,即可上碟。 ×

Garlic Onion Penne in Tomato Sauce
蒜香洋蔥鮮茄長通粉


Serves 2
2人份


Recommended Cooking Tool: Le Creuset Round French Oven 16cm
建議煮食用具:16厘米圓形鑄鐵鍋

Ingredients:
Penne 200 g
Tomato (diced) 4 pieces
Onion (diced) ¼ piece
Shredded Parmesan cheese 4 tablespoons
Garlic (shredded) 2 gloves

Seasoning:
Salt little
Black pepper little

材料:
長通粉 200克
蕃茄(切粒) 4個
洋蔥(切粒) 1/4個
巴馬臣碎芝士4湯匙
蒜(切碎) 2瓣

調味料:
鹽 少許
黑胡椒粉 少許

Cooking Steps:
1. Add oil into the Le Creuset Round French Oven 16cm and preheat over medium heat for about 4 minutes.
2. Add garlic and onion to stir-fry until fragrant. Then add tomatoes and cook over medium-low heat and become tomato soup.
3. Add penne cook over low heat with lid on for 7 to 10 minutes. Then turn off the heat and set aside with lid on for about 5 minutes.
4. Season and stir well. Cook over medium heat until the soup become thick. Finally, add Parmesan cheese and serve hot with the pot.

烹調步驟:
1. 把油加入Le Creuset 16厘米圓形鑄鐵鍋,用中火預熱約4 分鐘;
2. 加入蒜頭及洋蔥炒香。,放入蕃茄,用中細火煮成蕃茄湯;
3. 放入長通粉,加蓋用細火煮7-10分鐘,然後熄火,連蓋焗約5分鐘;
4. 加調味料拌勻,用中火略煮至湯更濃稠,灑上巴馬臣芝士碎,即可連同鍋具一起端上享用。 ×

Grilled Steak
烤煎格紋牛扒


Serves 2
2人份


Recommended Cooking Tool: Le Creuset Square Skillet Grill 26cm
建議煮食用具:26厘米方形連手柄鑄鐵燒烤盤

Ingredients:
Steak about 250g each  2 pieces
Red and yellow bell pepper 1 each
Salt little
Black pepper little

材料:
牛扒 2塊(每塊約250g)

適量
黑胡椒適量

Cooking Steps:
1. Absorb any excess moisture on the steaks a dry cloth or kitchen towel.
2. Brush oil thoroughly on Le Creuset Square Skillet Grill 26cm, preheat the grill over medium heat for about 4 minutes.
3. Place the steaks on the grill to cook over medium-low heat for about 1 minute. Wait until the cooked side can detach from the grill, rotate the steaks by 90° to make the charcoal grill marks. Then turn steaks over to cook the other side. Degree of doneness according to your preference.
4. Sprinkle with salt and black pepper. Turn off the heat, allow the steaks to rest for a while. Ready to serve.

烹調步驟:
1. 用乾布或廚房紙巾吸乾牛扒的多餘水份;
2. 將適量油加入Le Creuset 26厘米方形鑄鐵燒烤盤中,用中火預熱約4分鐘;
3. 將牛扒放在烤盤上用中細火煎約1分鐘;待牛扒表面可離開燒烤盤,旋轉90°再煎約1分鐘以形成格紋,然後翻到另外一面再煎(牛扒熟的程度視乎個人喜好;
4. 灑上鹽及黑胡椒,熄火稍待片刻,即成外面鬆脆,肉嫩多汁的牛扒。 ×

Fried Pork with Sweet and Sour Sauce
菠蘿咕嚕肉


Serves 3-4
3-4人份


Recommended Cooking Tool: Le Creuset Barbeque Pan 26cm (Black Enamel Interior)
建議煮食用具:26厘米鑄鐵深煎鍋(黑色琺瑯內鍋)

Ingredients:
Fatty pork shoulder (chopped) 600g
Potato starch 2 tablespoons
Bell pepper (diced) 1 ½ pieces
Canned pineapple slice (diced) 4 slices

Sauce:
Ketchup 3 tablespoons
Sugar 2 tablespoons
Lemon (squeezed the juice) 1 piece
Water 3 tablespoons

Marinade:
Egg 1 piece
Potato starch little
Chicken powder little
Sesame oil little
Pepper little

材料:
脢頭(切件) 400 克
生粉 2 湯匙
三色燈籠椒(切塊) 1 ½ 個
罐頭菠蘿片(切塊) 4 片

汁料:
茄汁 3 湯匙
糖 2 湯匙
檸檬(搾汁) 1/4 個
水 4 湯匙

醃料:
雞蛋 1 隻
生粉 少許
雞粉 少許
麻油 少許
胡椒粉 少許

Cooking Steps:
1. Marinate the fatty pork shoulder for 20-30 minutes.
2. Add oil into Le Creuset Barbeque Pan 26cm, preheat under medium heat for about 4 minutes.
3. Coat the marinated fatty pork shoulder with potato starch, then put into the hot oil to fry for about 4 minutes.
4. Set aside.Pour out the hot oil from the pot. Mix the sauce well, then boil in the pot under low heat until the sauce become thick.
5. Add bell pepper into the sauce to stir well, then add in pineapple to stir-fry.
6. Add the fried spare ribs and stir well, ready to serve hot.

烹調步驟:
1. 把醃料與脢頭拌勻,醃約30 分鐘;
2. 把油加入Le Creuset 26 厘米鑄鐵深煎鍋,用中火預熱約4 分鐘至油熱;
3. 在已醃好的脢頭上沾上生粉,放入熱油炸約4 分鐘,撈起隔油,備用;
4. 把鍋中熱油倒掉。拌勻汁料,加入鍋中用小火煮至濃稠;
5. 先把三色燈籠椒加入芡汁炒勻,再加入菠蘿快炒;
6. 最後加入已炸好的脢頭炒勻,即可上碟。 ×

Spare Ribs with Chinese Sausages Pot Rice
排骨鴛鴦腸煲仔飯


Serves 2-3
2-3人份


Recommended Cooking Tool: Le Creuset Flower Shaped Dish
建議煮食用具:花形淺底鑄鐵鍋

Ingredients:
Spare Ribs 1/2 catty
Chinese preserved sausage 1pcs
Chinese liver sausage 1pcs
Spring onion (finely chopped) little
Rice 1 1/2 cups
Water 2 cups water

Marinade:
Shaoxing rice wine 1 tablespoon
Soy sauce 1/2 tablespoon
Sesame oil little
Sugar 1 teaspoon
Cornstarch 1 teaspoon
Garlic (minced) 1 teaspoon
Black bean 1 tablespoon

材料:
腩排 半斤
臘腸 1條
潤腸 1條
葱花 少許
米 1 1/2杯
水 1 1/2杯

醃料:
紹興酒 1 湯匙
生抽 1/2 湯匙
麻油 少許
糖 1 茶匙
生粉 1 茶匙
蒜蓉 1 茶匙
豆豉 1 湯匙

Cooking Steps:
1. Mix spare ribs and marinade well and set aside for at least 20 mins.
2. Add rice, Chinese sausages, and water into Le Creuset 18cm casserole and cook over medium heat and bring it to boil.
3. Continue to cook the rice until the water turns into bubbles like fish eyes. Add spare ribs on top and cook for another 1 minute then cover with lid.
4. Continue to cook for about 3 minutes over medium heat. Turn off the heat and set aside with the lid on for 25 minutes.
5. Sprinkle with spring onion and ready to serve.

烹調步驟:
1. 把排骨及醃料拌勻,醃約20分鐘;
2. 米、臘腸、潤腸及水同時加入Le Creuset 花形淺底鑄鐵鍋內,以中火煮滾起;
3. 用中細火煮至米面初起魚眼泡,鋪排骨於飯面,煮約1分鐘後上蓋;
4. 連蓋保持中火煮約5分鐘,熄火焗25分鐘;
5. 灑上葱花,即可連同鍋具一起端上享用。 ×

Steamed Chicken Wrapper with Lotus Leaf
無水蒸荷葉滑雞


Serves 2-3
2-3人份


Recommended Cooking Tool: Le Creuset Buffet Casserole 22cm
建議煮食用具:22厘米淺底鑄鐵鍋

Ingredients:
Chicken (chopped) ½ piece
Dried lotus leaf 1 piece
Fresh Chinese yam (sliced) 10 slices
Caterpillar fungus flower (soaked) 2 tablespoons
Red dates (soaked, halved, pitted) 4 pieces
Goji berries (soaked) 1 tablespoon
Spring onion (finely chopped) a little
Coriander (finely chopped) a little

Marinade:
Soy sauce 2 tablespoons
Shaoxing wine 1 tablespoon
Sesame oil 1 teaspoon
Sugar a little
White pepper a little

材料:
雞(斬件) 半隻
乾荷葉 1 塊
鮮准山(切片) 10 片
蟲草花(浸軟) 2 湯匙
紅棗(浸軟,切半,去核) 4粒
杞子(浸軟)1 湯匙
蔥(切碎) 少許
芫茜(切碎) 少許

醃料:
生抽 2 湯匙
紹興酒 1 湯匙
麻油 1 茶匙
糖 少許
胡椒粉 少許

Cooking Steps:
1. Marinate chicken for about 30 minutes.
2. Add water into Le Creuset Buffet Casserole 22cm. Boil over medium heat. Put in dried lotus leaf and soak it until soft. Drain the leaf.
3. Preheat over medium heat with lid on for about 3 minutes.
4. Pour out the hot water, place the softened lotus leaf, and put the marinated chicken, fresh Chinese yam, caterpillar fungus flower, red dates and goji berries. Then wrap up with the leaf.
5. Cook over low heat with lid on for about 10 minutes. Turn off the heat and set aside with the lid on for about 15 minutes.
6. Sprinkle spring onion and coriander, then serve with the dish hot casserole.

烹調步驟:
1. 把醃料與雞件拌勻,醃約30分鐘;
2. 先於Le Creuset 22 厘米淺底鑄鐵鍋注入清水以中火煮滾,放入乾荷葉,拖水至軟身,盛起備用;
3. 加蓋用中火預熱約3 分鐘;
4. 倒掉鍋內的水,放下已軟身的荷葉,再放上醃好的雞件、鮮准山、蟲草花、紅棗及杞子,然後裹好荷葉;
5. 蓋上鍋蓋,用細火蒸10 分鐘,然後熄火焗15 分鐘;
6. 最後灑上少許蔥茜碎,即可連同鍋具一起端上享用。 ×

Stir-fried Glutinous Rice
生炒糯米飯


Serves 4
4人份


Recommended Cooking Tool: Le Creuset Marmite 28cm
建議煮食用具:28厘米鑄鐵深炒鍋(黑色琺瑯內鍋)

Ingredients:
Glutinous rice (Soaked for 4 hours) 500g
Garlic (mashed) 2 pieces
Ginger (mashed) 2 slices
Spring onion (finely chopped) 20g
Fried egg (slices) 2 pieces
Chinese preserved sausage (diced) 4 pieces
Roasted & finely chopped peanuts 1/2 bowl
Shitake mushroom (soaked, finely diced) 1/2 bowl

Seasonings:
Chicken broth 300ml
Sesame oil little
Shaoxing wine little
Dark soy sauce little

材料:
糯米(浸水最少4小時) 500克
蒜頭(磨茸) 2粒
生薑(磨茸) 2片
青葱(切碎)20克
雞蛋絲 2隻
臘腸(切粒) 4條
炒花生碎 半碗
冬菇(浸軟,切粒) 半碗
蝦米(切粒) 半碗

調味料:
清雞湯 300亳升
麻油 少許
紹興酒 少許
老抽 少許

Cooking Steps:
1. Drained the glutinous rice and set aside.
2. Add oil in Le Creuset 28cm Marmite, preheat over medium heat for 4 minutes.
3. Fry Chinese preserved sausage, shitake mushroom, dried prawn, garlic and ginger until fragrant. Add glutinous rice to stir fry. Then add 3 tablespoons of chicken broth and stir fry until the rice absorbs the soup Repeat this action for about 10 minutes until the glutinous rice softens. Then add Shaoxing wine and stir well.
4. Finally, add dark soy sauce, fried egg slices, spring onion, sesame oil and roasted peanuts. Serve hot.

烹調步驟:
1. 將浸糯米多餘的水份隔去;
2. 加油入Le Creuset 28厘米鑄鐵深炒鍋內,用中火預熱約4分鐘;
3. 先下臘味粒、冬菇粒、蒜蓉及薑蓉炒香,再把糯米放入鍋內同炒,邊炒邊加入少許清雞湯,每次約加入3湯匙,糯米吸收湯汁後再重覆做此動作約10分鐘至飯軟熟,然後贊酒拌勻;
4. 最後伴入少許老抽、蛋絲、葱花、麻油及炒花生碎,即可上碟。 ×


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