3 Hauntingly Good Halloween Recipes From Le Creuset

Within Le Creuset’s vast range you’ll find a collection of pieces that are just perfect for Halloween.  The iconic Volcanic range is the perfect shade of orange and when paired with Meringue, Flint and even Teal you can create your very own moody, Halloween oven and tableware collection.

There’s plenty of choice when it comes to Le Creuset and there is also plenty of inspiration when it comes to cooking and recipes too.  We came across some delicious recipe ideas from Le Creuset and just had to share some of our favourites.  They are simply delicious and wonderful for autumn and halloween.

Casserole Bread

Le Creuset Cast Iron Casserole dishes are incredibly versatile and can be used to create bakery-style homemade bread.  The casserole delivers a deliciously crispy crust and all over, even bake.  Here’s the simple recipe:

Ingredients

• 4 cups plain flour
• 1 1/2 cups water
• 1 teaspoon active dry yeast
• Kosher salt or coarse sea salt
• Vegetable oil or vegetable oil spray
• Olive oil

Method

1. Combine the plain flour, water, yeast and salt in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough is smooth and elastic, 5 to 10 minutes. Depending on the size of the bowl, you may need to stop the mixer and remove the dough from the dough hook if the dough is not developing thoroughly. When the dough looks smooth, cut off a piece and stretch it. If it stretches to the point of transparency, it is mixed enough. If not, continue mixing.

2. Remove the bowl from the mixer and cover it with a pot lid or plastic wrap. Allow the dough to rise until it has doubled in size and does not spring back when you push your finger into it, 2 to 4 hours.

3. Turn the dough onto a work surface and knead it to release the gas and redistribute the yeast. Shape it roughly into a ball, cover it with a towel, and let it stand for 10 minutes to allow the gluten to relax.

4. Shape the dough into a tight ball – the tighter the better – by rolling it on the work surface between your palms.

5. Coat the bottom and sides of a Le Creuset 24cm Signature Cast Iron Round Casserole with vegetable oil. Put the dough in the centre of the casserole and place the lid on. Allow the dough to rise again, 30 to 60 minutes (less if it's very hot and humid, more if it's cold).

6. Preheat the oven to 230°C.

7. Rub one tablespoon of olive oil, or more if you like, gently over the surface of the dough. Score the bread with a sharp knife or razor, making an X or a hash mark; this will allow the dough to expand freely. Sprinkle the dough with salt. Cover the casserole and place it in the oven.

8. After 30 minutes, remove the lid, reduce the oven temperature to 190°C, and continue baking until the bread is nicely browned and cooked through. It should have an internal temperature of 90°C or so when done.

9. Allow the bread to rest on a rack for at least 30 minutes so that the interior finishes cooking.

Cauliflower Coconut Curry

This recipe is wholesome, warming and definitely comforting.  It’s fragrant, so easy to make and should definitely appear on your table this Halloween.  

Ingredients

• 1.5 kg cauliflower, cut into small florets (approx. 2 heads of cauliflower or greens)
• 2-3 cloves of garlic, sliced
• 2-3 tablespoons ghee or coconut oil (vegan)
• 2 teaspoons mustard seeds
• 3 cardamom pods, crushed
• 1-2 cinnamon sticks
• 2 dried red chillies
• 18 curry leaves
• 2 tablespoons Madras curry paste
• 1 teaspoon turmeric
• 300g yellow cherry tomatoes
• 1.5-2 cans of coconut milk, 400 ml each
• Juice and zest of 1 lemon
• Salt and freshly ground pepper
• 8 sprigs of coriander

TO SERVE

• Toasted coconut chips
• Basmati rice
• Pappadum (Indian flatbread)

Method

1. Preheat the oven to 200°C. Wash the cauliflower, cut into florets, and place it in a bowl and mix with the garlic slices and a little oil. Place the cauliflower on a baking tray lined with baking paper and roast in the oven for about 10 minutes.

2. Heat the ghee in a Le Creuset Cast Iron 24cm Pumpkin Casserole over low heat. Add the mustard seeds, cardamom, cinnamon, chilli, and curry leaves, and roast for 1-2 minutes until fragrant, stirring regularly. Add curry paste and turmeric and continue cooking for 1 minute. Add the roasted cauliflower florets, and cherry tomatoes and mix with the spice mixture. Add the coconut milk and lemon juice as well as the zest of a lemon and mix everything. Bring to a boil, season, and simmer for 2 minutes.

3. Garnish with coriander and coconut chips and serve with steamed rice and/or papadum.

4. Tip: The cauliflower curry goes well with any firm, white fish (approx. +-600 g for 8 people). Divide the fish fillets, place in the curry, and cover with sauce. Cover with the lid and simmer for 3-4 minutes until the fish is translucent.

Pumpkin Lasagne with Ricotta and Sage

This easy recipe can be prepared in under an hour and will take approximately the same amount of time to cook.  Perfect for the whole family, the tender pumpkin is layered with creamy ricotta for a different take on a tea-time classic and very fitting for the season.  

Ingredients

• 1 pumpkin, about 1.2-1.4kg
• 3 tablespoons olive oil
• 750g Ricotta
• 3 eggs, medium size
• 100g grated Parmesan
• Juice and zest of 2 lemons
• 2 tablespoons sage, chopped
• White wine, optional
• Salt and ground black pepper
• Nutmeg
• 200g grated mozzarella
• 250-300g pre-cooked lasagne sheets
• 100g pumpkin seeds

TOPPING

• Fried sage

Method

1. Wash, halve and deseed the pumpkin. Then quarter and cut the flesh into narrow wedges on a cutting board. Set aside a few wedges for decoration.

2. Put the ricotta in a bowl along with the eggs, half of the grated Parmesan, lemon juice and zest, sage, some olive oil, and white wine, and stir until smooth. Season with salt, pepper, and nutmeg, and stir again until smooth.

3. Preheat the oven to 200°C or 180°C fan-assisted. Spread some of the ricotta mixture on the bottom of a Le Creuset Heritage Rectangular Dish and cover it with pasta sheets. Spread some of the ricotta mixture on top of the pasta and top with a layer of pumpkin wedges, then sprinkle with mozzarella. Add another layer of pasta sheets and top again with the ricotta mixture, pumpkin, and cheese. Continue layering until complete.

4. Cover the layered lasagne with aluminium foil and bake on the middle shelf of your oven for about 30 minutes. In the meantime, coarsely chop the pumpkin seeds. After 30 minutes, remove the aluminium foil, spread the remaining pumpkin wedges, pumpkin seeds, and the remaining parmesan and mozzarella on top of the lasagne, and drizzle with olive oil.

5. Bake uncovered for another 10-15 minutes until golden. Before serving, sprinkle some fried sage on top.
6. Tip: The lasagne is also a wonderful side dish when served with lamb.

A Little Bit More About Le Creuset

There is so much more to Le Creuset than Halloween.  The brand is steeped in history and has been producing some of the world’s finest cookware since 1925.  They are now famous for their vibrant and colourful collections which feature many kitchen staple pieces from stoneware mugs and stove top kettles to toughened non-stick frypans and cast iron casseroles.  They have a colour for every mood and season, view our entire Le Creuset Range here.

Sources/Recipes from Le Creuset: https://www.lecreuset.co.uk/en_GB/recipes/recipes.html