Flat Dinner Plate 25–26 cm – Polish Pottery – Ceramika Artystyczna – Versatile Ceramic Plate for Main Dishes, Snacks & Desserts

This handcrafted flat plate from Ceramika Artystyczna, one of the most renowned producers of Polish pottery, is a true all-rounder for your table. With a generous diameter of 25 cm (measured horizontally) and a slight curve (inner measurement approx. 26 cm), the plate offers a volume of approx. 800–850 ml (when full to the rim).

With a stable base diameter of 15.5 cm, a weight of approx. 850 g, and a height of 3 cm, this dinner plate impresses with stability, premium craftsmanship, and daily functionality. Each piece is uniquely hand-painted, food-safe, dishwasher and microwave safe – perfect for everyday use or for the hospitality industry.

Perfect for:

• Main dishes like schnitzel, roasts, or pasta

• Steak with grilled vegetables or roasted potatoes

• Appetizers like smoked salmon with salad

• Snack platters with chips or tapas

• Desserts like crêpes, apple strudel or berry compote

This plate not only delivers culinary delight, but also brings the beauty of Polish craftsmanship to your table – decorative, practical, and long-lasting.

Recipes for the 25 cm Polish Pottery Plate:

1. Wiener Schnitzel with Potato Salad (for 2 people)

Ingredients:

Schnitzel:

• 2 veal or pork cutlets (150–180 g each)

• Salt & pepper

• 2 tbsp flour

• 1 egg

• 4 tbsp breadcrumbs

• Clarified butter or neutral oil for frying

• 1 lemon

Potato Salad:

• 500 g waxy potatoes

• ½ onion

• 1 small pickled cucumber (optional)

• 100 ml hot vegetable broth

• 2 tbsp white wine vinegar

• 2 tbsp sunflower oil

• Salt, pepper, a pinch of sugar

• Fresh chives

Preparation:

1. Potato salad: Boil potatoes with skins, let cool, peel and slice. Dice onion and cucumber. Mix broth, vinegar, oil, salt, pepper & sugar. Combine all gently. Add chives.

2. Schnitzel: Pound thin, season, dredge in flour, egg, and breadcrumbs. Fry in hot fat until golden. Serve with lemon and salad.

2. Smoked Salmon with Lamb's Lettuce & Honey Mustard Dressing

Ingredients:

• 100–120 g smoked salmon

• 75 g lamb’s lettuce

• ½ apple (e.g. Elstar)

• ½ small red onion

• A handful of walnuts

• 1 tsp honey

• 1 tsp coarse mustard

• 1 tbsp white wine vinegar

• 2 tbsp olive oil

• Salt & pepper

Preparation:
Wash salad, cut apple into thin slices, finely chop onion. Toast walnuts. Mix dressing from honey, mustard, vinegar, oil, salt & pepper. Toss salad with dressing, top with salmon, apple, onion & nuts.

3. Crêpes with Vanilla Ice Cream & Warm Berries

Ingredients:

Crêpes:

• 100 g flour

• 2 eggs

• 200 ml milk

• 1 pinch of salt

• 1 tsp sugar

• Butter for frying

Berries:

• 200 g mixed frozen berries

• 1 tbsp sugar

• 1 tsp lemon juice

To Serve:

• 4 scoops of vanilla ice cream

• Powdered sugar

Preparation:
Mix crêpe batter and let rest 15 min. Fry 2–3 crêpes in butter. Heat berries with sugar and lemon. Serve crêpes with warm berries, ice cream, and dusted sugar.

4. Potato Salad with Viennese Sausages

Ingredients:

• 500 g waxy potatoes

• ½ onion

• 2–4 Viennese sausages

• 100 ml hot vegetable broth

• 2 tbsp white wine vinegar

• 2 tbsp sunflower oil

• 1 tsp mustard

• Salt, pepper, sugar

• Fresh chives

Preparation:
Boil potatoes, cool, peel, and slice. Dice onion. Mix dressing from broth, vinegar, oil, mustard, salt, pepper & sugar. Pour over potatoes. Let absorb. Heat sausages gently in hot (not boiling) water. Serve with salad and sprinkle with chives.