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A Collection of Recipes to Make in a Mini Cocotte. They say good things come in small packages, a sentiment proved true by the Le Creuset Mini Cocottes. With their scaled-down size, these one-pot-wonders dish up the ideal serving for one, and bring a few extra ounces of intentionality to the table. From pot pies to fruity crisps to satisfying.

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Preheat oven to 400. Butter the inside of 4 cocottes. Add enough breadcrumbs to coat the sides of each. Add spinach to a food processor and pulse until roughly chopped. Over medium heat, melt butter in a saucepan and shallot. Stir in flour. Add milk and stir continuously. Add in nutmeg and a big pinch of salt and pepper.

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Instructions. Preheat oven to 400 and drizzle olive oil in your mini. Add a layer of cherry tomatoes and olives. Add head of garlic with the top facing up. Add feta and then fill in tomatoes and olives all around. Drizzle with more olive oil and a sprinkle of zaatar and bake for about 30-35 min or until garlic is soft and everything has started.

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In a mini cocotte, melt the chocolate and butter together, either in a microwave or on the stovetop. In a separate bowl, whisk the eggs, egg yolks, and sugar until light and fluffy. Stir the melted chocolate mixture into the egg mixture. Add the flour, vanilla extract, and a pinch of salt. Mix until well combined.

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Preheat the oven to 350. Add honey to the bottom of the cocotte and then add the cana de cabra goat cheese. Add honey to the top of that, and then add brie. Add honey to the top of that and then bake for 7-8 min. Meanwhile, make your sage butter by melting butter in a skillet. Once it's melted, add a few sprigs of sage.

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Preheat oven to 350 F. Melt 2 tablespoons of the butter and pour into baking dish and coat chicken on both sides. Season chicken with salt and pepper on both sides then place dish into oven and bake for 20 minutes, or until cooked. After cooking, remove from the oven and let cool then cut into chunks and set aside.

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Based on the functional and classic design of the Le Creuset Mini Cocotte 10cm the 14cm Mini round casserole bring function and class to any kitchen or table top. The larger casserole is ideal for individual portions or for serving dishes at dinner parties or meal times. Available in a large range of colours these practical dishes are a kitchen.

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Preheat oven to 350 degrees F and grease each mini cocotte (aka ramekin) with butter or olive oil. Set aside. In a medium skillet over medium high heat add the butter. Once melted add the chopped shallots and sauté until soft and fully cooked. Add the spinach to the skillet and sprinkle with a pinch of salt.

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METHOD. Heat a little oil in a frying pan and sauté the onion for 5 - 6 minutes until soft. Add the garlic along with a pinch of salt and fry for a further 1 minute. Add the lamb to the pan and cook until browned. Sprinkle in the oregano and all the spices and fry for another 1-2 minutes before adding the sun-dried tomato paste.

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Baked Apples with Cheddar Cheese & Spiced Walnuts. Maple-Glazed Root Vegetables. Creamed Spinach with Crispy Leeks. Moroccan Rice with Carrots & Raisins. Blackberry Fruit Clafoutis. Sticky Toffee & Date Bread Pudding. Baked Custard & Cheesecakes. S'mores in a Bowl. Topics: Le Creuset , French , French Bistro , cocotte.

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Cinnamon rolls. Move over Cinnabon, this recipe for mini cocotte cinnamon rolls is a great addition to any breakfast or if you're just craving a sweet treat. This recipe is very similar to monkey bread instead of a classic cinnamon roll, but that's what makes it all-the-more fun.

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The stoneware Mini Cocotte is a tribute to the first cocotte produced at the Le Creuset foundry in Fresnoy-le-Grand, France. For special occasions or casual gatherings, the Mini Cocotte Cookbook features creative recipes designed to make a lasting impression on guests — while each individually-sized stoneware Mini Cocotte guarantees a memorable presentation at the table.

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9 INGREDIENTS. Image via Draper James and Elisabeth & Butter. These mini blackberry cobblers by Elisabeth & Butter are absolutely mouth watering! I really appreciate how little steps there are and how few ingredients are needed. The recipe yeilds 6 small cobblers, but I have cut this recipe just about in half and it is perfect for two!

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Preheat the oven to 325° degrees on convention, not convection. Set 4 cocottes into a roasting pan with tall sides. Heat the cream, ginger and vanilla bean paste in a heavy saucepan over a medium-low heat until a film forms and tiny bubbles appear around edges. Turn off the heat and allow to steep for 10 minutes.

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7. Remove mini-apple pies from oven and let cool. Serve directly in mini-cocottes, and enjoy! The Le Creuset mini-cocottes featured in this post were sent to me to review, and all opinions are 100% my own. The mini-cocottes are suitable for a variety of recipes that require oven heat, to serve with directly from oven (for a beautiful display), or to store in refrigerator (oven safe, dish.

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Bring to a boil and reduce the heat to a simmer. Cook on low heat for about 5 minutes. Season to taste with salt and pepper. Tip: Keep in mind you'll be adding bacon later so go easy on the salt. 5. Remove the sauce from heat and stir in 2/3 of the cheese until melted. 6. Pour the sauce over the pasta and mix well.

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