his versatile rectangular baking dish and serving bowl made from Polish Pottery from Bolesławiec by Ceramika Artystyczna combines practical everyday use in the kitchen with an attractive presentation directly on the dining table.

The dish measures approx. 24.5 × 19 cm, has a height of approx. 4.8 cm, weighs approx. 1 kg, and holds approx. 1.5 l / 1500 ml of water when filled to overflow.

The base area underneath measures approx. 20.5 × 15 cm. The rectangular shape provides a generous usable surface, making it ideal for evenly arranging ingredients or building dishes in several layers.

The dish is particularly suitable for lasagna, cannelloni, casseroles, gratins, roasts, meat dishes, fish, vegetables, potatoes, bread, focaccia, savoury baked dishes and desserts.

One of the special advantages of Polish Pottery from Bolesławiec is the combination of preparation and presentation. Once the food is ready, the dish can be placed directly on the table and becomes part of the table setting.

Ideal for Lasagna and Cannelloni

The rectangular shape is especially practical for layered dishes.

In addition to classic Lasagne Bolognese, you can prepare

Vegetable lasagna with zucchini and aubergine

Spinach and ricotta lasagna

Salmon and spinach lasagna

Mushroom lasagna with herbs

Pumpkin lasagna

Chicken and vegetable lasagna

Tomato and mozzarella lasagna

Sweet potato lasagna

Mediterranean lasagna with peppers, zucchini, tomatoes and feta

Cannelloni with minced meat

Cannelloni with spinach and ricotta

Cannelloni with vegetables and cheese

The approx. 1.5 litre capacity is especially practical for smaller households, couples, small families, or when several different dishes are being prepared for a buffet.

For Casseroles and Gratins

The dish is ideal for both classic and modern oven dishes.

Potato gratin

Potato and broccoli bake

Cauliflower gratin

Pasta bake

Baked gnocchi

Potatoes with minced meat

Zucchini and tomato bake

Aubergine casserole

Sweet potato gratin

Pumpkin bake

Leek and potato casserole

Brussels sprout gratin

Spinach with feta

Mac and Cheese

Mediterranean roasted vegetables

Leftovers from the refrigerator can also be used creatively. Potatoes, pasta, vegetables, cheese and small amounts of meat can be combined into a completely new oven dish.

For Roasts, Meat and Poultry

This dish is also very suitable for smaller meat dishes.

A small to medium roast can be prepared together with potatoes, carrots, onions and herbs.

Other ideas include

Meatloaf

Stuffed meatloaf

Pork tenderloin with mushrooms

Chicken with potatoes and rosemary

Chicken breast with tomatoes and mozzarella

Turkey with peppers and zucchini

Meatballs in tomato sauce

Mediterranean meat with tomatoes, garlic and olives

Braised meat with carrots, onions and root vegetables

The broad base makes it possible to arrange meat and vegetables side by side, allowing a complete meal to be prepared in one dish.

For Fish and Seafood

The rectangular shape also offers many possibilities for fish dishes.

Salmon with potatoes and fennel

Salmon on spinach

Cod with tomatoes and herbs

Fish fillet with zucchini and peppers

Mediterranean fish with tomatoes and olives

Prawns with garlic, tomatoes and herbs

Fish with lemon, dill and potatoes

Several smaller fish fillets can be arranged side by side on vegetables, potatoes or spinach, and the finished dish can then be served directly in the decorative Polish Pottery.

For Bread, Focaccia and Savoury Baking

The dish also offers many possibilities for bread and savoury baking.

Rosemary focaccia

Tomato focaccia

Olive focaccia

Onion bread

Herb bread

Mediterranean olive bread

Small bread rolls baked side by side

Savoury bread casserole

Bread pudding with cheese and herbs

Gratinated farmhouse bread

Bread from the previous day can also be used very well. With eggs, milk, cheese, onions and herbs, it can be transformed into a delicious savoury bread bake.

For Vegetables and Vegetarian Dishes

This baking dish is also highly versatile for vegetarian cooking.

You can use

Potatoes

Sweet potatoes

Carrots

Zucchini

Aubergine

Peppers

Tomatoes

Broccoli

Cauliflower

Fennel

Pumpkin

Leeks

Mushrooms

Onions

With olive oil, garlic, rosemary and thyme, you can prepare aromatic Mediterranean roasted vegetables.

With cream and cheese, you can create a creamy vegetable gratin.

Feta, tomatoes, olives and herbs can transform vegetables into a colourful Mediterranean main course or side dish.

Practical Size for Smaller Households and Families

With a capacity of approx. 1.5 litres, this baking dish sits between a small portion dish and a large family-sized baking dish.

It is therefore particularly suitable for couples, smaller households and small families, but also works very well for side dishes at larger family meals.

If guests have different preferences, several dishes can be used at the same time, for example one for classic lasagna and another for a vegetarian version.

From the Oven Directly to the Table

Polish Pottery from Bolesławiec is not only practical, it also makes the food itself part of the table presentation.

Lasagna can be placed directly in the centre of the table.

Potato gratin can be served as a shared side dish.

Mediterranean vegetables can be combined with bread, salad and various dips.

A fish dish can be decorated with fresh herbs and lemon slices.

In this way, the same piece combines the functions of baking dish, oven dish and serving bowl.

For Barbecues, Garden and Terrace

Even without a hot oven dish, the bowl is highly versatile.

It can be used to serve

Potato salad

Pasta salad

Tomato and mozzarella salad

Grilled vegetables

Antipasti

Olives

Feta

Baguette

Ciabatta

Corn

Potatoes

Finger food

Fruit

Thanks to its rectangular shape, it can be combined efficiently with other bowls and platters on a larger table or buffet.

Serve Mediterranean Antipasti in Style

For a Mediterranean evening, the dish can be filled with grilled peppers, zucchini, aubergine, artichokes, olives, feta, mozzarella, sun dried tomatoes and marinated mushrooms.

Serve with ciabatta, baguette, flatbread, herb butter and various dips.

This turns the baking dish into a decorative antipasti and serving bowl.

For Breakfast and Brunch

Lined with a beautiful cloth napkin, the rectangular dish can also be used as a decorative bread basket.

It can hold

Bread rolls

Croissants

Baguette

Bread slices

Pretzels

Toast

Sweet pastries

Small pieces of cake

This is useful not only at home but also for breakfast buffets in hotels, guesthouses and cafés.

For Restaurants, Hotels and Professional Gastronomy

The approx. 24.5 × 19 cm size also offers many possibilities in professional food service.

Restaurants can prepare and serve smaller lasagnas, cannelloni, gratins, potato dishes, vegetables, meat or fish in it.

Hotels and guesthouses can use it at breakfast, brunch or buffets for bread, pastries, fruit or savoury dishes.

Cafés can present brownies, cake slices, pastries or desserts in it.

For catering and buffets, several pieces of Polish Pottery tableware by Ceramika Artystyczna can be combined. Different patterns can create a varied and individual presentation.

For Buffet and Catering

The dish is ideal for

Lasagna

Potato gratin

Roasted vegetables

Antipasti

Salads

Finger food

Bread

Pastries

Fruit

Brownies

Cakes

Desserts

The 1.5 litre size is particularly practical for smaller quantities or for presenting several different dishes side by side.

Also for Cakes and Desserts

The dish is not only suitable for savoury food.

It can also be used for

Apple crumble

Berry crumble

Cherry bake

Brownies

Chocolate cake

Bread pudding

Sweet baked rice pudding

Sweet quark casserole

Clafoutis

Baked fruit

Baked apples

Tiramisu

A dessert served directly from a large decorative ceramic dish creates a particularly warm and inviting atmosphere at family celebrations and gatherings with friends.

Special Recipes for the Approx. 1.5 l Rectangular Baking Dish

Mediterranean Lasagna with Minced Meat, Zucchini and Mozzarella

Ingredients

Approx. 6 to 8 lasagna sheets

350 g minced meat

1 small zucchini

1 onion

2 cloves of garlic

500 ml passata or chopped tomatoes

Approx. 250 ml béchamel sauce

125 g mozzarella

80 g grated cheese

Basil

Oregano

Salt

Pepper

Finely chop the onion and garlic and fry together with the minced meat.

Cut the zucchini into small pieces, fry briefly and add the tomatoes. Season with basil, oregano, salt and pepper.

Layer the meat and tomato sauce, lasagna sheets and béchamel alternately in the dish.

Finish with mozzarella and grated cheese and bake until golden brown.

Potato Gratin with Parmesan, Garlic and Thyme

Ingredients

Approx. 800 g potatoes

300 ml cream

80 ml milk

80 g Parmesan

1 to 2 cloves of garlic

Thyme

Nutmeg

Salt

Pepper

Slice the potatoes thinly and distribute evenly in the dish.

Season the cream and milk with garlic, nutmeg, salt and pepper and pour over the potatoes.

Sprinkle with Parmesan and thyme and gratinate until golden.

This works well as a side dish for meat or fish, or as a vegetarian meal with salad.

Rosemary Chicken with Potatoes, Carrots and Lemon

Ingredients

Approx. 500 to 600 g chicken

450 g small potatoes

250 g carrots

1 onion

2 cloves of garlic

1 organic lemon

150 ml stock

Rosemary

Thyme

Salt

Pepper

Arrange the chicken, potatoes, carrots and onion in the dish.

Add garlic, lemon slices, rosemary and thyme.

Pour in the stock and cook everything together.

The lemon, herbs and roasting juices combine to create an aromatic sauce.

Mediterranean Salmon with Spinach, Tomatoes and Lemon Sauce

Ingredients

Approx. 450 to 500 g salmon fillet

250 g leaf spinach

200 g cherry tomatoes

150 ml cream

1 organic lemon

1 clove of garlic

Dill

Salt

Pepper

Spread the spinach in the dish and place the salmon portions on top.

Add the cherry tomatoes.

Season the cream with a little lemon juice, garlic, dill, salt and pepper and pour over.

Decorate with thin lemon slices and cook everything together.

Small potatoes, rice or fresh baguette are excellent accompaniments.

Focaccia with Cherry Tomatoes, Rosemary and Olives

Ingredients

350 g wheat flour

1 packet dry yeast

Approx. 225 ml lukewarm water

2 to 3 tbsp olive oil

1 tsp salt

150 g cherry tomatoes

Olives

Rosemary

Coarse sea salt

Make a soft yeast dough from flour, yeast, water, olive oil and salt and allow it to rise.

Spread the dough in the dish and press small dimples into it with your fingers.

Add cherry tomatoes, olives and rosemary.

Drizzle with a little olive oil and sprinkle with coarse sea salt.

Bake until golden and serve directly in the decorative ceramic dish.

Mediterranean Vegetables with Feta and Honey

Ingredients

1 small aubergine

1 zucchini

1 pepper

200 g cherry tomatoes

1 red onion

150 g feta

2 to 3 tbsp olive oil

1 tsp honey

Rosemary

Thyme

Salt

Pepper

Cut the vegetables into pieces and distribute them in the dish.

Add olive oil, honey, herbs, salt and pepper and mix well.

Spread the feta over the top and cook everything together.

The dish works well as a vegetarian main course, as a side dish for meat or fish, or for a summer barbecue.

Gnocchi Bake with Spinach, Tomatoes and Mozzarella

Ingredients

500 g gnocchi

250 g leaf spinach

200 g cherry tomatoes

150 g mozzarella

150 ml cream

1 to 2 cloves of garlic

Basil

Salt

Pepper

Arrange the gnocchi, spinach and halved cherry tomatoes in the dish.

Season the cream with garlic, salt and pepper and pour over.

Spread the mozzarella on top and gratinate.

Finish with fresh basil before serving.

Savoury Bread Bake with Cheese and Herbs

Ingredients

Approx. 300 to 350 g bread from the previous day

3 eggs

300 ml milk

150 g grated cheese

1 small onion

Parsley

Chives

Nutmeg

Salt

Pepper

Cut the bread into pieces and distribute it in the dish.

Whisk the eggs and milk together and season.

Add the onion, herbs and cheese.

Pour the mixture over the bread and allow it to soak briefly.

Then bake until golden brown.

A tasty and practical way to use bread from the previous day.

Apple and Berry Crumble with Oats

Ingredients

500 g apples

200 g berries

120 g flour

80 g rolled oats

100 g butter

90 g brown sugar

Vanilla

Cinnamon

Cut the apples and distribute them together with the berries in the dish.

Make a crumble from flour, oats, butter, sugar, vanilla and cinnamon.

Spread generously over the fruit and bake at approx. 180 °C until golden brown.

Serve warm with vanilla ice cream, vanilla sauce or whipped cream.

Mediterranean Bread Bake with Tomatoes, Feta and Olives

Ingredients

Approx. 300 g bread from the previous day

250 g cherry tomatoes

150 g feta

3 eggs

300 ml milk

1 small red onion

Olives to taste

Basil

Oregano

Salt

Pepper

Cut the bread into pieces and distribute it in the dish together with halved tomatoes, onion, olives and feta.

Mix the eggs and milk, season and pour over the bread.

Allow it to soak briefly and then bake until golden.

A tasty Mediterranean way to use leftovers, also suitable for brunch or buffet.

Sweet Bread Pudding with Apples, Vanilla and Cinnamon

Ingredients

Approx. 300 g bread, brioche or sweet yeast bread

2 to 3 apples

3 eggs

300 ml milk

60 g sugar

Vanilla

Cinnamon

Optional raisins or chopped almonds

Cut the bread and apples into pieces and arrange them alternately in the dish.

Mix eggs, milk, sugar, vanilla and cinnamon and pour over.

Allow to soak briefly and then bake until golden brown.

Served warm, this bread pudding makes a comforting dessert for family and guests.

One Dish for Many Special Moments

At the weekend it becomes a lasagna dish.

For Sunday lunch it can hold meat, potatoes and vegetables.

For a Mediterranean evening it can serve fish, roasted vegetables or antipasti.

At a barbecue it becomes a salad or serving bowl.

At breakfast, lined with a cloth napkin, it can become a bread basket.

In a restaurant it can present gratins, side dishes, fish or meat.

In a hotel it can find its place on the breakfast buffet.

For catering it can become part of a varied presentation featuring different Polish Pottery patterns.

And for dessert, a warm apple and berry crumble can be served directly in it.

This rectangular baking dish made from Polish Pottery tableware by Ceramika Artystyczna is therefore far more than a simple baking dish. It combines preparation, serving, shared meals and decorative table culture in one versatile ceramic piece.

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