Rectangular Polish Pottery baking dish by Ceramika Artystyczna, approx. 25 × 19 × 6.5 cm, 1.95 l. Ideal for lasagna, gratins, roasts, vegetables, desserts, gastronomy, buffet service, herbs and floral arrangements.
This versatile rectangular baking dish and serving bowl made from Polish Pottery by Ceramika Artystyczna combines cooking, baking, serving and decorating in one beautiful piece of ceramic tableware.
The external dimensions are approx. 25 × 19 cm, the height approx. 6.5 cm, the weight approx. 1.25 kg, and the water capacity when filled to the brim is approx. 1.95 l / 1950 ml.
The base area underneath measures approx. 19.5 × 13.5 cm.
Its rectangular shape makes it particularly suitable for lasagna, cannelloni, casseroles, gratins, smaller roasts, vegetables, fish, potatoes, sweet dishes and many other oven recipes.
The relatively high sides also make it practical for dishes with sauces, cream or cheese.
After baking, the food can be served directly in the decorative Polish Pottery dish. There is no need to transfer the food to a separate serving plate, and the baking dish itself becomes part of the table setting.
Ideal for Lasagna and Layered Dishes
The rectangular base is perfect for building neat, even layers.
Lasagna sheets, Bolognese sauce, béchamel, vegetables and cheese can be arranged cleanly one on top of another.
In addition to classic Lasagne Bolognese, you can also prepare
Vegetable lasagna
Spinach and ricotta lasagna
Salmon and spinach lasagna
Mushroom lasagna
Pumpkin lasagna
Zucchini lasagna
Aubergine lasagna
Chicken lasagna
Tomato and mozzarella lasagna
Sweet potato lasagna
Cannelloni can also be arranged side by side, covered with sauce and topped with cheese before baking.
For Casseroles and Gratins
With a capacity of approx. 1.95 litres, the dish is ideal for small to medium sized portions.
It is suitable for dishes such as
Potato gratin
Broccoli and potato bake
Cauliflower gratin
Pasta bake
Baked gnocchi
Minced meat and potato casserole
Spinach and feta bake
Zucchini and tomato bake
Aubergine casserole
Sweet potato gratin
Pumpkin bake
Leek and potato casserole
Brussels sprout gratin
Mac and cheese
The rectangular shape allows ingredients to be distributed evenly and makes the finished dish easy to portion after baking.
For Roasts and Meat Dishes
This dish is also very suitable for smaller roasts.
A compact pork roast can, for example, be cooked together with potatoes, carrots, onions and herbs.
Other possibilities include
Meatloaf
Stuffed meatloaf
Pork tenderloin with vegetables
Chicken breast with tomatoes and mozzarella
Chicken pieces with potatoes
Turkey with vegetables
Meatballs in tomato sauce
Meat with mushrooms and cream sauce
Mediterranean meat dishes with tomatoes and olives
When meat and vegetables are cooked together, the juices, herbs and seasoning combine into a rich and aromatic sauce.
For Fish and Seafood
The practical size is also well suited to fish dishes.
For example
Salmon with spinach
Salmon with potatoes and fennel
Cod with tomatoes
Fish fillet with zucchini
Fish with lemon and herbs
Prawns with garlic and tomatoes
Mediterranean fish with peppers and olives
The finished dish can be served directly in the decorative ceramic baking dish.
For Vegetables and Vegetarian Cooking
For vegetarian dishes, this baking dish offers many possibilities.
Suitable ingredients include
Potatoes
Sweet potatoes
Zucchini
Aubergines
Peppers
Tomatoes
Broccoli
Cauliflower
Fennel
Carrots
Pumpkin
Leeks
Mushrooms
Onions
Brussels sprouts
Vegetables can be layered, topped with cheese, combined with cream or sauce, or simply roasted with olive oil and fresh herbs.
For Everyday Home Use
The size is particularly practical for couples, small families or medium sized portions.
It can be used for a complete main course, a generous side dish or one part of a larger menu.
If several different dishes are being served, the baking dish can, for example, be used for potato gratin while meat and vegetables are prepared separately.
Leftovers can also be reheated and gratinated attractively in the dish.
For Guests and Special Evenings
Many dishes can be prepared several hours in advance.
Lasagna, cannelloni, potato gratin or vegetable casseroles can be fully assembled and placed in the oven shortly before serving.
This leaves more time for family and guests.
After baking, the dish can be placed directly on the dining table and combines preparation and presentation beautifully.
For Barbecues and Garden Parties
The dish is also versatile outside the oven.
At a barbecue it can be used to serve
Potato salad
Pasta salad
Tomato salad
Antipasti
Grilled vegetables
Baked potatoes
Corn
Bread
Baguette
Olives
Cheese
Finger food
Fruit
Its rectangular shape makes it easy to position neatly between other plates and serving bowls.
For Antipasti and Mediterranean Evenings
The baking dish also works beautifully as a serving dish for small delicacies.
For example
Olives
Feta
Mozzarella
Sun dried tomatoes
Grilled peppers
Marinated zucchini
Aubergines
Artichokes
Stuffed vine leaves
Mushrooms
Cheese cubes
Small meatballs
Serve with baguette, ciabatta or flatbread.
For Breakfast and Brunch
Lined with a cloth napkin, the dish can also be used as a decorative bread basket.
It can hold
Bread rolls
Croissants
Baguette slices
Toast
Bread
Pretzels
Pastries
Small pieces of cake
At hotel, guesthouse or café breakfast buffets, Polish Pottery also creates an attractive and distinctive presentation.
For Cakes and Desserts
The baking dish is not only suitable for savoury food.
It is also excellent for sweet dishes.
Apple crumble
Berry crumble
Cherry bake
Bread pudding
Baked rice pudding
Sweet quark casserole
Brownies
Chocolate cake
Clafoutis
Baked apples
Baked plums
Fruit gratin
Tiramisu
A warm dessert can be brought directly to the table in the decorative ceramic dish.
For Restaurants, Hotels and Professional Catering
The dish also offers many uses in professional gastronomy.
Restaurants can use it to prepare and serve lasagna, casseroles, gratins, side dishes, vegetables, fish or meat dishes.
Hotels and guesthouses can use it for breakfast, brunch and buffet service.
Cafés can present cakes, fruit, desserts or pastries in it.
Catering companies can arrange several matching ceramic dishes next to each other with different foods.
The combination of baking dish and serving dish makes it especially useful in professional food service.
For Buffet and Catering
On a buffet, the dish can be used for both hot and cold foods.
For example
Potato gratin
Vegetables
Antipasti
Salads
Finger food
Bread
Pastries
Fruit
Desserts
Several rectangular dishes can be placed side by side in a space saving way and together create an attractive buffet presentation.
As a Movable Herb Garden
A particularly creative use is as a movable herb garden.
Several small herb pots can be placed together in the dish.
Suitable herbs include
Basil
Parsley
Chives
Thyme
Rosemary
Oregano
Mint
Coriander
Marjoram
Because the baking dish is not a planter with drainage holes, the plants should remain in suitable inner pots.
This makes excess water easier to control.
The major advantage is that several plants can be moved at once.
In the morning, the small herb garden can stand by a bright kitchen window.
While cooking, it can be moved to the worktop.
During a barbecue, it can be placed on the terrace.
At mealtime, it can even stand directly on the table.
Fresh herbs then become a living table decoration at the same time.
For Cress and Microgreens
With a suitable inner insert, the dish can also be used for small edible crops.
Suitable examples include
Cress
Radish microgreens
Broccoli microgreens
Rocket
Mustard
Pea shoots
Sunflower shoots
After harvesting, the fresh greens can be used in salads, on bread, with egg dishes, soups, potatoes or as a garnish.
For Seeds and Young Plants
In spring, the rectangular dish can serve as a decorative tray for several small propagation pots.
Suitable examples include
Tomatoes
Peppers
Chilli
Basil
Parsley
Lettuce
Herbs
Summer flowers
The young plants remain in suitable individual pots.
The ceramic dish makes it possible to move several plants at once to a brighter, warmer or more sheltered position.
For Floristry and Flower Arrangements
The rectangular shape also offers interesting possibilities for florists.
It can be used with
Fresh flowers
Dried flowers
Moss
Branches
Succulents in inner pots
Grasses
Stones
Pine cones
Natural materials
Decorative balls
Small figurines
The rectangular base is especially suitable for long table arrangements.
The decoration can be kept intentionally low so that guests sitting opposite each other can still see and talk to one another comfortably.
For Seasonal Decorations
In spring, the dish can be decorated with moss, daffodils, tulips, cress, branches and natural materials.
At Easter, it can become a small spring landscape with moss, decorative eggs, feathers, flowers and rabbit figures.
In autumn, chestnuts, acorns, walnuts, rosehips, colourful leaves, small apples, pine cones and ornamental pumpkins are ideal.
During Advent and Christmas, the dish can be decorated with fir branches, pine cones, dried orange slices, cinnamon sticks, stars, small Christmas baubles and LED lights.
In this way, the same Polish Pottery can take on a new role throughout the year.
Special Recipes for the Approx. 1.95 l Baking Dish
Lasagne Bolognese
Ingredients
6 to 8 lasagna sheets
400 g minced beef
1 small onion
1 carrot
1 clove of garlic
500 ml passata or chopped tomatoes
Approx. 300 ml béchamel sauce
120 to 150 g grated cheese
Oregano
Basil
Salt
Pepper
Finely chop the onion, carrot and garlic and fry together with the minced beef.
Add the tomatoes, season and allow the sauce to reduce slightly.
Then layer Bolognese sauce, lasagna sheets and béchamel alternately in the dish.
Finish with béchamel and cheese and bake until golden brown.
Potato Gratin with Parmesan and Thyme
Ingredients
Approx. 850 g potatoes
300 ml cream
80 ml milk
80 g Parmesan
1 clove of garlic
Thyme
Nutmeg
Salt
Pepper
Slice the potatoes thinly and arrange them evenly in layers.
Season the cream and milk with garlic, nutmeg, salt and pepper and pour over.
Sprinkle Parmesan and thyme on top and bake until golden.
Mediterranean Chicken Bake with Feta
Ingredients
450 g chicken breast
1 zucchini
250 g cherry tomatoes
1 pepper
120 g feta
2 cloves of garlic
Olive oil
Oregano
Thyme
Salt
Pepper
Cut the chicken and vegetables into pieces and distribute them in the dish.
Add olive oil, garlic and herbs.
Crumble feta over the top and bake everything together.
Serve with rice, potatoes or fresh baguette.
Salmon with Potatoes and Fennel
Ingredients
450 g salmon fillet
450 g potatoes
1 small fennel bulb
1 organic lemon
120 ml cream
Dill
Salt
Pepper
Slice the potatoes thinly and arrange with the fennel in the dish.
Season the cream and pour over.
Pre bake briefly.
Then place the salmon on top, add lemon slices and dill and continue baking until cooked.
Gnocchi Bake with Spinach and Mozzarella
Ingredients
600 g gnocchi
250 g leaf spinach
250 g cherry tomatoes
200 g mozzarella
150 ml cream
1 clove of garlic
Basil
Salt
Pepper
Arrange the gnocchi, spinach and halved tomatoes in the dish.
Mix the cream with garlic and seasoning and pour over.
Add the mozzarella and bake until nicely gratinated.
Finish with fresh basil before serving.
Roasted Vegetables with Feta, Honey and Rosemary
Ingredients
1 zucchini
1 pepper
1 small aubergine
250 g cherry tomatoes
1 red onion
150 g feta
2 tbsp olive oil
1 tsp honey
Rosemary
Thyme
Salt
Pepper
Cut the vegetables into larger pieces and distribute them in the dish.
Add olive oil, honey, herbs and seasoning and mix well.
Add feta on top and bake everything together.
This works well as a vegetarian main course or as a barbecue side dish.
Small Meatloaf with Potatoes and Carrots
Ingredients
500 g mixed minced meat
1 egg
1 small onion
Breadcrumbs
Mustard
Salt
Pepper
Paprika
400 g small potatoes
250 g carrots
A little stock
Mix the minced meat with egg, onion, breadcrumbs, mustard and seasoning and shape into a small meatloaf.
Place it in the centre of the dish.
Arrange the potatoes and carrots around it and add a little stock.
Bake together until the meat is cooked through and the vegetables are tender.
Apple and Berry Crumble
Ingredients
500 g apples
200 g berries
120 g flour
80 g rolled oats
100 g butter
80 g brown sugar
Vanilla
Cinnamon
Cut the apples into pieces and distribute them with the berries in the dish.
Make a crumble mixture from flour, oats, butter, sugar, vanilla and cinnamon.
Spread over the fruit and bake at approx. 180°C until golden brown.
Serve warm with vanilla ice cream, vanilla sauce or whipped cream.
Savory Bread Bake with Cheese and Herbs
Ingredients
Approx. 350 g day old bread
3 eggs
300 ml milk
150 g cheese
1 small onion
Chives
Parsley
Salt
Pepper
Nutmeg
Cut the bread into pieces and distribute it in the dish.
Mix the eggs and milk with the seasoning and pour over.
Add onion, herbs and cheese.
Allow to soak briefly and then bake until golden brown.
A delicious way to make good use of bread from the previous day.
Bread Pudding with Apple, Cinnamon and Vanilla
Ingredients
Approx. 350 g bread, brioche or sweet yeast bread
2 to 3 apples
3 eggs
350 ml milk
60 g sugar
Vanilla
Cinnamon
Raisins to taste
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, it makes a lovely dessert for family and guests.
One Dish for Many Areas of Life
In the morning, it can hold bread rolls and croissants.
At lunchtime, it becomes a lasagna dish.
In the evening, potato gratin or a vegetable casserole can be served in it.
At a barbecue, it becomes a bowl for salad, antipasti or bread.
In a restaurant, it can be used for preparing and presenting side dishes and main courses.
In a hotel, it can become part of the breakfast buffet.
In catering, it fits beautifully into a decorative buffet presentation.
On the windowsill, it can gather together small herb pots.
In spring, it can help organise seeds and young plants.
In floristry, it can become the base for a long flower arrangement.
In autumn, it can hold natural decorative materials.
At Christmas, it can become a festive decoration.
This rectangular baking dish made from Polish Pottery by Ceramika Artystyczna is therefore far more than a classic baking dish. It combines kitchen use, table culture, gastronomy, baking, serving, plants, floristry and decoration in one versatile ceramic piece.
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Jugs and pitchers in Polish pottery
Baking Dishes made of Boleslawiec Pottery
Free from any toxic components
Dishwasher safe
Microwave safe, and oven saferoduct: baking dish / oven dish / bowl / serving dish
Shape: rectangular
Manufacturer: Ceramika Artystyczna
Product line: Polish Pottery
Material: stoneware / ceramic
External dimensions: approx. 25 × 19 cm
Height: approx. 6.5 cm
Weight: approx. 1.25 kg
Water capacity to overflow: approx. 1.95 l / 1950 ml
Base area underneath: approx. 19.5 × 13.5 cm
Suitable for: lasagna, cannelloni, casseroles, gratins, roasts, meat, poultry, fish, potatoes, vegetables, side dishes, antipasti, salads, bread, fruit, cakes and desserts
Additional uses: movable herb garden with inner pots, cress, microgreens, seed growing, young plants, floristry, flower arrangements and seasonal decoration
Areas of use: private household, family, restaurant, gastronomy, hotel, café, catering, buffet, floristry and decoration
| Item ID | 20023594 |
| Condition | New |
| Manufacturer | Ceramika Artystyczna |
| Content | 1 piece |
| Dimensions | 250×190×65 mm |
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