Cielo: Cook Up A Storm With Nouvelle
Long weekends call for lazy days and cooking up a storm. With the Nouvelle Cookware range now available from Cielo, you won’t have to worry about meal prep. In fact, Nouvelle specialises in high quality cast iron products made from selected sand-cast with the finest molten iron which makes each piece truly unique.
Nouvelle cookware features top-quality multicoated porcelain enamel fired at up to 1400 degrees. Each piece undergoes individual hand finishing to create beautiful heirloom pieces of cookware. All Nouvelle products are also covered by a Standard Guarantee. This means peace of mind when you’re home and cooking for your loved ones!
With the benefit of non-stick cooking, the Nouvelle range also reduces the need for excessive oil during cooking! This alone will encourage using healthier oils and give you the freedom to spend more time focusing on the seasoning of your food.
Forest – Elevate Your Space
The latest colourway in Forest green is sure to elevate your style in the kitchen. This stylish new colour range transforms your kitchen experience by introducing the rich smooth colour tones framed in the same high-quality guaranteed cookware.
This long weekend is also the perfect time to test out a new recipe. Cooler autumn weather calls for something heart-warming and we’re found the perfect recipe for those stylish Nouvelle pots. And what’s better than a good old pot of butternut soup! It’s close to the top of the list of South Africa’s favourite cold-weather comfort foods. With its gorgeous sunset colour, beautiful rich flavour and a touch of cinnamon, this soup is fantastic served with warm crusty bread.
Check out this recipe below from What’s for dinner…
15 ml soft margarine or butter
1 onion, peeled and diced
2 cloves garlic, peeled and crushed
5 ml (1 tsp) Robertsons cinnamon
1 kg butternut squash, peeled and diced
750 ml (3 cups) water
1 Knorr Vegetable Stock Pot
250 ml (1 cup) fat free yogurt
- Melt the margarine or butter in a deep pot, then add the onion and garlic and fry until soft.
- Add the Cinnamon and fry for 2 minutes to release the flavour and aroma. Then add the cubed butternut, water and Knorr Vegetable Stock Pot, and stir well.
- Bring to the boil then reduce the heat and simmer for 25 – 30 minutes, or until the butternut is tender.
- Remove from the heat and blend until smooth using a food processor or stick blender. Stir in the yoghurt and season to taste. For a richer, creamier taste, use cream instead of yoghurt.
- Serve hot with bread.
Enjoy! We’re sure there won’t be any leftovers!
Shop the latest in Nouvelle cookware now from Cielo.