Square bowls in Bolesławiec polish pottery

Welcome to the world of rectangular polish pottery bowls from Ceramika Artystyczna, the most renowned workshop for Polish stoneware. Each piece is formed in Bolesławiec (Poland) from lead‑free stoneware clay, decorated by hand with sponge and brush techniques, and fired at around 1,250 °C. This creates bowls that

• withstand oven, microwave and freezer use (up to approx. 250 °C)

• are dishwasher‑safe as well as scratch‑ and cut‑resistant

• retain heat – or cold – for a long time

• enchant every table with cobalt‑blue, green or red folk patterns

Typical Sizes & Uses

• XXS (7–10 cm): mini dish for keys, jewellery, salt, mise‑en‑place spices

• XS–S (12–18 cm): herb seed starter tray, tapas or snack bowl

• M (20–26 cm): bread or fruit bowl, side‑dish gratin

• L (28–32 cm): family‑size lasagne or roasting dish

• XL (34 cm and larger): party casseroles, tiramisù for a crowd, chocolate mousse

The rectangular shape makes full use of oven space and stacks neatly in the cupboard – practical and space‑saving.

Recipe 1: Portuguese Vegetable Bake “Legumes ao Forno”

Serves: 4 Prep: approx. 20 min Bake: approx. 40 min

Ingredients

• 400 g small potatoes, pre‑boiled and halved

• 2 carrots, sliced

• 1 red bell pepper, diced

• 1 courgette, half‑moons

• 2 ripe tomatoes, diced

• 1 × 400 g tin chickpeas, rinsed

• 1 onion, chopped

• 2 garlic cloves, finely chopped

• 150 ml passata

• 150 ml vegetable stock

• 2 tbsp olive oil

• 1 tsp smoked paprika

• Dried oregano, salt, pepper to taste

• Handful fresh parsley, roughly chopped

Method

1. Pre‑heat oven to 190 °C top/bottom heat.

2. Sauté onion and garlic in olive oil until translucent.

3. Add carrots, bell pepper and courgette; fry for 5 minutes.

4. Stir in potatoes, tomatoes and chickpeas. Season with paprika, oregano, salt and pepper. Pour in passata and stock; bring briefly to a boil.

5. Transfer everything to a medium rectangular polish pottery bowl, cover with lid or foil and bake 30 minutes.

6. Remove cover, bake 10 minutes more until lightly browned. Sprinkle with parsley and serve straight from the ceramic dish.

Recipe 2: Classic Tiramisù with Homemade Ladyfingers

A) Ladyfingers (makes about 40)

Ingredients

• 4 eggs (size M), separated

• 100 g caster sugar

• 1 tsp vanilla sugar

• 90 g plain flour

• 30 g cornflour

• ¼ tsp baking powder

• Icing sugar for dusting

Method

1. Heat oven to 190 °C fan. Line a tray with baking paper.

2. Beat egg yolks, 60 g sugar and vanilla sugar until pale and thick.

3. Whisk egg whites to stiff peaks, adding remaining 40 g sugar gradually.

4. Fold meringue gently into yolk mixture.

5. Sift flour, cornflour and baking powder over and fold in carefully.

6. Pipe 8 cm strips (12 mm round tip) onto tray, dust generously with icing sugar and bake 10–12 minutes until golden. Leave to cool.

B) Tiramisù (fits a 30 × 20 cm bowl)

Ingredients

• 4 very fresh eggs

• 120 g sugar

• 500 g mascarpone

• 250 ml strong espresso, cooled

• 3 tbsp Marsala or Amaretto

• Unsweetened cocoa powder for dusting

Method

1. Whisk egg yolks with 80 g sugar until thick and creamy. Beat in mascarpone a spoonful at a time.

2. Whisk egg whites with remaining 40 g sugar to stiff peaks and fold into the cream.

3. Combine espresso and Marsala. Dip each ladyfinger briefly (do not soak) and line the base of the rectangular polish pottery bowl tightly.

4. Spread half the mascarpone cream on top. Add a second layer of dipped biscuits and finish with the remaining cream.

5. Chill at least 4 hours – preferably overnight. Dust generously with cocoa before serving and present the dish directly in its ceramic showpiece.

Tip: Thanks to the excellent thermal retention of polish pottery, the vegetable bake stays hot and the tiramisù stays cool for longer – no need to transfer to another vessel. Beauty and function meet effortlessly in your kitchen.