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TNS Pans
Toughened Non-Stick (TNS) is a sleek range of
versatile pans perfect for everyday use. It has a
PFOA-free non-stick surface inside and out, and a
special hardened body to create a durable and longlasting pan that can be used on any heat source.
The easy release non-stick surfaces are easy to
clean and tough enough to withstand everyday use.
All Le Creuset TNS pans are suitable for stove top
and oven cooking and can be used on the latest
technology induction hob surfaces.
Bakeware: Tins, Roasters & Oven Trays
The Toughened Non-Stick (TNS) Metal
Bakeware range made of the same
PFOA-free non-stick surface inside and
out, will help you to enjoy the delights of
baking at home regardless of whether
you are an experienced home baker or
baking for the first time. The Le Creuset
Bakeware collection comprises ten
pieces, each perfectly designed for
purpose, from useful cake tins, in a
variety of sizes and shapes, to versatile
oven trays and baking sheets, all in a
sleek, black non-stick finish and bearing
a distinctive Le Creuset volcanic orange
heat resistant silicone trim.
Designed to perfectly complement
the existing popular TNS Cookware
collection, Le Creuset Bakeware also
works equally well as a range of musthave individual pieces.
‘Posh’ Nachos
INGREDIENTS
•1 onion, finely chopped
•2 cloves garlic, crushed
•1– 2 red chillies, halved
lengthways
•1 tsp ginger, grated
•3 Tbsp tomato paste
•2 tins chopped tomatoes
•400g beef mince
•Salt and pepper
•1 tsp sugar
•Lemon juice
•375g nachos
•200g cheddar, grated
•250g creamed cottage cheese
R 1,350
R 1,390 / R 1,560 / R 1,870
NEW! TNS SAUCEPAN
16CM / 18CM / 20CM
TNS DEEP OPEN
SAUTÉ PAN 26CM
R 1,340 / R 1,500 / R 1,580
TNS DEEP FRYING PAN
26CM / 28CM / 30CM
R 347
R 286
RECTANGULAR
OVEN TRAY
LOAF TIN
SPRINGFORM CAKE TIN
20CM / 26CM
TNS BUFFET CASSEROLE
24CM / 30CM
R 500 / R 880 / R 980 / R 1,260
TNS SHALLOW FRYING PAN
20CM / 22CM / 24CM / 28CM
Salsa
•250g Rosa tomatoes, quartered
•¼ cucumber, diced
•15g coriander, finely chopped
•2 baby spring onions
•¼ red onion, finely chopped
•1 red chilli, deseeded and finely
chopped
•2 tsp olive oil
•1 Tbsp lemon juice
•Salt and pepper
Avocado and pineapple salsa
Mix the pineapple, chilli, red onion, ginger, lime juice and zest, avocado, coriander and parsley together.
Season to taste with salt and pepper, and add extra lime juice to taste.
R 1,080 / R 1,640
RECTANGULAR
CAKE TIN
Avocado and pineapple salsa
•½ pineapple, cubed
•1 red chilli, finely chopped
•1 tsp fresh ginger, grated
•Zest and juice of 1 lime
•2 avocados, cubed
•2 tsp coriander, chopped
•1 Tbsp parsley, chopped
•Salt and pepper
METHOD
Heat a little olive oil in a Le Creuset TNS 30cm Buffet Casserole and sauté the onions until translucent, then add
the mince and allow it to brown. Then add the garlic, chilli and ginger.
Add the tomato paste and cook for 1 minute before adding the chopped tomatoes. Add a little water, and
simmer with the lid on for 30 – 45 minutes, stirring occasionally.
Once cooked, season with salt, pepper and sugar, and add a little lemon juice to taste.
R 290 / R 336
R 342
SERVES: 4–6
Salsa
Mix the Rosa tomatoes, cucumber, coriander, spring onion, red onion, chilli, olive oil and lemon juice together.
Season well with salt and pepper.
To Serve
Preheat the oven grill. Place nachos in a Le Creuset TNS pan, and top with the tomato and mince mixture.
Top with grated cheddar and place under the grill until golden and crispy.
Once grilled top with the salsa’s and serve with cottage cheese.
Breakfast in a Pan
R 304
SQUARE CAKE TIN
SERVES 4
INGREDIENTS
•250g mushrooms, sliced
•Olive oil
•1 clove garlic, crushed
•Salt and pepper
•400g chipolatas
•250g vine tomatoes
•6 eggs
•250ml milk
•4 slices ciabatta, toasted
R 1,080 / R 1,640
R 1,630
TNS BUFFET CASSEROLE
24CM / 30CM
TNS STIRFRY PAN
R 420
R 383
LARGE ROASTER
QUICHE FLAN TIN
R 780 / R 1,050
METHOD
Heat a Le Creuset TNS 24cm Shallow Frying Pan, and add the
mushrooms with a splash of olive oil. Cook until golden, and add the
garlic. Season well with salt and pepper, and set aside.
Add the chipolatas to the pan and cook until well browned and cooked
through. Remove from pan and set aside.
Heat the pan to smoking point and add the tomatoes with a little olive
oil. Cook the tomatoes until they are well coloured and have burst.
Season with salt, pepper and a pinch of sugar.
Whisk the eggs and milk together, and season well. Scramble the egg in
the pan and once cooked push to one side.
Place the mushrooms, tomatoes, and chipolatas back into the pan.
Serve along with the toast.
R 980
TNS SHALLOW
FRYING PAN 24CM
R 700
TNS MILK PAN
TNS CRÊPE PAN
24CM / 28CM
R 343
12-CUP BUN TIN
R 364
RECTANGULAR BAKING SHEET
R 320
12-CUP MINI MUFFIN PAN
Red Velvet Cake
SERVES: 12
INGREDIENTS
•120g butter
•300g sugar
•2 eggs
•40ml red food colouring
•20g cocoa
•1 tsp vanilla essence
•1 Tbsp boiling water
•300g flour
•1 tsp salt
•240ml buttermilk
•1 Tbsp white vinegar
•1 tsp bicarbonate of soda
R 300
SPONGE CAKE
TIN 20CM
Cream Cheese Icing
•200g cream cheese
•50g butter
•250ml icing sugar, sieved
•Juice of 1 lime
METHOD
Cream butter and sugar in a mixing bowl until light and fluffy. Add eggs
one at a time and mix until well combined.
Combine food colouring, sifted cocoa and vanilla essence with boiling
water to form a smooth thick paste. Add to the egg mixture and mix until
well combined.
Sift together flour and salt. Add to butter mixture alternating with the
buttermilk.
Combine vinegar and bicarb, add quickly to the mixture and gently
combine until well mixed.
Pour into 2 Le Creuset Sponge Cake Tins and bake at 180˚C until
a skewer comes out clean or springs back when touched, around
35 minutes. Remove from oven and allow to cool before icing.
Cream Cheese Icing
Beat the cream cheese and butter in a bowl until smooth.
Sift in the icing sugar and keep beating until well incorporated.
Finally add the lime juice to taste.
Frost the cake with cream cheese icing and serve.
Protect your TNS cookware with
Le Creuset Silicone Spatulas
4
6
This range represents the next generation of
functional innovations in the kitchen, with all-new
advances for superior comfort and control.
5
2
3
Developed with chefs and culinary enthusiasts in
mind, each spatula features a task-defined blade
made from premium silicone, as well as a carefully
crafted wood handle engineered to improve grip
for a variety of kitchen tasks.
1
R 100
MEDIUM SPATULA R 110
SPATULA SPOON R 125
LARGE SPATULA R 135
SMALL SPATULA R 100
BASTING BRUSH R 110
1. VENUS JAR SCRAPER
2. VENUS
3. VENUS
4. VENUS
5. VENUS
6. VENUS
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Eastern Cape
Port Elizabeth 041 367 2318
Online Shop www.lecreuset.co.za
www.lecreuset.co.za and National Customer Helpline 0861 77 33 21
Le Creuset South Africa
LeCreusetSA
Whilst every effort has been made to portray the products as faithfully as possible, the printing process may give a less than accurate representation
of the actual colour and size. Whilst every effort has been made to stock every item it is possible that we may temporarily be out of stock of a
particular item. Prices are subject to change.