Oval Bowls in polish pottery (Boleslawiec ceramics) – Ceramika Artystyczna

The oval shape is the kitchen’s multitasker: it looks elegant on the table, makes full use of oven space and stacks neatly in the cupboard. Ceramika Artystyczna crafts every piece in Bolesławiec, Poland, from lead‑free stoneware, decorates it by hand with sponge and brush, and fires it at about 1 250 °C. The result is bowls that are:

• heat‑resistant up to roughly 250 °C, microwave‑ and freezer‑safe, dishwasher‑friendly

• scratch‑ and cut‑resistant and built to last for generations

• adorned with traditional cobalt‑blue, green or red motifs that brighten any setting

Sizes and Typical Uses
• Mini (7‑10 cm): tray for keys, spare change, sweetener, jewellery
• Small (12‑18 cm): germinating seeds, growing herbs, tapas or snack bowl
• Medium (20‑26 cm): bread or fruit bowl, side‑dish gratin, bread dough up to 500 g
• Large (28‑32 cm): lasagne, gratins, tiramisù, roast or chocolate mousse
• XL (34 cm +): family casseroles, festive cassata, crusty loaf or party mousse

Fill the bowl with candles and sand for a glowing patio lantern, or plant it with rosemary and thyme for a fragrant table centrepiece.

Recipe 1: Sicilian Cassata in an Oval Bowl (24 × 18 cm)

You will need
Ricotta filling – 500 g sheep’s ricotta, 150 g icing sugar, 80 g mixed candied fruit (finely diced), 50 g dark chocolate chips.
Shell and base – 1 cm‑thick sponge sheet trimmed to the bowl size, 60 ml Marsala or orange liqueur, 200 g marzipan, a few drops of green food colouring.
Glaze and garnish – 150 g icing sugar, 3 tbsp water, candied cherries and orange slices.

Method

1. Beat ricotta with icing sugar until smooth; fold in candied fruit and chocolate.

2. Knead marzipan with green colouring, roll thinly and line the inside of the oval bowl completely.

3. Spoon half the ricotta into the bowl. Mix liqueur with a splash of water, brush the sponge sheet and lay it on top, pressing lightly. Cover with the remaining ricotta, smooth the surface, cover and chill overnight.

4. Next day, stir icing sugar and water into a glaze, pour over the cassata and let it set. Decorate with candied fruit. Serve directly in the bowl or invert carefully onto a platter.

Recipe 2: Crema Catalana – Spanish Custard (makes 4 mini bowls, about 9 cm each)

You will need
500 ml whole milk, 1 cinnamon stick, peel of 1 organic lemon (in strips), 4 egg yolks, 90 g sugar, 25 g cornstarch, pinch of salt, 2 tbsp raw sugar for caramel tops.

Method

1. Bring milk, cinnamon and lemon peel to the boil; remove from heat, infuse 10 minutes, strain.

2. Whisk yolks, sugar, cornstarch and salt until smooth.

3. Pour in the hot milk while whisking, return mixture to the saucepan and cook, stirring, until thickened (do not let it boil).

4. Butter the mini oval bowls, divide the custard, cool to room temperature, then chill at least 4 hours.

5. To serve, sprinkle each surface with raw sugar and caramelise with a kitchen torch. Prefer it unmoulded? Dip the bowl base briefly in hot water, loosen the edges and turn the custard onto a plate – the oval cream will stand proudly with its crisp caramel crown.

From catch‑all tray to show‑stopping dessert dish – oval bowls in polish pottery bring craftsmanship, colour and versatility to everyday life and festive occasions alike.