This spacious rectangular baking dish and serving bowl made from Polish Pottery from Bolesławiec by Ceramika Artystyczna combines practical kitchen use with attractive presentation directly on the dining table.

The external dimensions are approx. 28 × 23 cm, the height approx. 4.8 cm, the weight approx. 1.3 kg, and the water capacity when filled to overflow is approx. 2.05 l / 2050 ml.

The base area underneath measures approx. 24.5 × 17.5 cm, providing a generous usable surface. The rectangular shape is especially practical for dishes where ingredients should be spread evenly or arranged in several layers.

The dish is ideal for lasagna, cannelloni, casseroles, gratins, roasts, meat dishes, fish, vegetables, potato dishes, bread, focaccia, savoury bakes and desserts.

Thanks to the decorative character of Polish Pottery from Bolesławiec, the dish can be used not only for cooking but also for serving directly at the table.

Whether for everyday meals, weekend cooking, family celebrations, birthdays, holidays, restaurants, hotels, cafés or catering, this versatile dish offers many possibilities.

Ideal for Lasagna and Cannelloni

The rectangular base is particularly suitable for lasagna sheets and cannelloni.

In addition to classic Lasagne Bolognese, you can 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

Mediterranean lasagna with peppers, zucchini and feta

Cannelloni with minced meat filling

Cannelloni with spinach and ricotta

The ingredients can be distributed evenly to create attractive layers. The finished lasagna can then be divided easily into individual portions.

For Casseroles and Gratins

With a capacity of approx. 2.05 litres, the dish is a practical size for family meals and side dishes.

For example

Potato gratin

Potato and broccoli bake

Cauliflower gratin

Pasta bake with cheese

Baked gnocchi

Potato and minced meat casserole

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 to create a completely new oven dish.

For Roasts and Meat Dishes

The dish also offers many possibilities for 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 approx. 4.8 cm height is particularly practical for dishes where meat, vegetables and side dishes are arranged over a broad surface and served together.

For Fish and Seafood

The rectangular surface allows several fish portions to be arranged side by side.

For example

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

Fish fillets can be placed on a bed of vegetables or potatoes, and the finished dish can then be served directly in the decorative Polish Pottery.

For Bread, Focaccia and Savoury Baking

The rectangular shape also offers many possibilities for bread and savoury baking.

For example

Focaccia with rosemary

Focaccia with cherry tomatoes and olives

Onion bread

Herb bread

Mediterranean olive bread

Small bread rolls baked side by side

Savoury bread casserole

Bread pudding with cheese and herbs

Baked farmhouse bread

Bread from the previous day can also be used wonderfully. With eggs, milk, cheese, onions and herbs it becomes a tasty savoury bread bake.

For Vegetables and Vegetarian Dishes

This baking dish is also highly versatile for vegetarian cooking.

You can combine

Potatoes

Sweet potatoes

Carrots

Peppers

Zucchini

Aubergine

Tomatoes

Broccoli

Cauliflower

Fennel

Pumpkin

Leeks

Mushrooms

Onions

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

With cream and cheese, it becomes a creamy vegetable gratin.

With feta, tomatoes and olives, it becomes a colourful Mediterranean variation.

Combined with potatoes or sweet potatoes, it can also become a complete vegetarian main dish.

For Family and Guests

The size of approx. 28 × 23 cm is ideal for shared meals.

At the weekend, it can be used for lasagna, on Sunday for a roast with vegetables, and for an evening with friends for a Mediterranean casserole.

Many dishes can be prepared several hours in advance.

Lasagna or potato gratin, for example, can be fully assembled beforehand and finished later.

This leaves more time for family and guests.

Serving in Polish Pottery

A beautiful baking dish does not need to stay in the kitchen after cooking.

Polish Pottery from Bolesławiec can become part of the table setting.

Lasagna can stand in the centre of the family table.

Potato gratin can be served as a shared side dish.

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

This way, the dish combines preparation and serving in one piece.

For Barbecues, Garden and Terrace

Even when used only as a serving bowl, the rectangular dish offers many possibilities.

It can be used for

Potato salad

Pasta salad

Tomato and mozzarella salad

Grilled vegetables

Antipasti

Baguette

Ciabatta

Corn

Potatoes

Olives

Feta

Finger food

Fruit

Thanks to its rectangular shape, it combines well with other bowls and platters on a larger table or buffet.

As a Large Antipasti Dish

For a Mediterranean evening, the dish can be filled with different small specialities.

Grilled peppers, zucchini and aubergine can be combined with olives, feta, mozzarella, sun dried tomatoes, artichokes, marinated mushrooms and stuffed vine leaves.

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

In this way, a baking dish becomes a large shared serving bowl.

For Breakfast and Brunch

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

It can hold

Bread rolls

Croissants

Baguette

Bread

Pretzels

Toast

Sweet pastries

Small pieces of cake

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

For Restaurants and Professional Gastronomy

The rectangular dish is also very versatile for professional food service.

Restaurants can use it for lasagna, cannelloni, potato gratin, vegetables, meat or fish.

Hotels and guesthouses can use it for breakfast, brunch and buffets.

Cafés can present cakes, brownies, pastries or desserts in it.

For catering, several differently decorated pieces of Polish Pottery from Bolesławiec by Ceramika Artystyczna can be combined to create a varied buffet with distinctive ceramic character.

For Buffet and Catering

The dish can be used for both hot and cold foods.

Potato gratin

Lasagna

Mediterranean vegetables

Antipasti

Salads

Finger food

Bread

Pastries

Fruit

Brownies

Cakes

Desserts

Combining several different Ceramika Artystyczna patterns can create a particularly attractive presentation.

Also for Cakes and Desserts

The dish is not only suitable for savoury meals.

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 one large shared dish is especially suitable for family celebrations, birthdays and relaxed meals with friends.

Special Recipes for the Approx. 2.05 l Rectangular Dish

Mediterranean Lasagna with Minced Meat, Zucchini and Mozzarella

Ingredients

Approx. 8 to 10 lasagna sheets

400 g minced meat

1 zucchini

1 onion

2 cloves of garlic

600 ml passata or chopped tomatoes

Approx. 300 ml béchamel sauce

150 g mozzarella

100 g grated cheese

Basil

Oregano

Salt

Pepper

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

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

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

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

Potato Parmesan Gratin with Thyme

Ingredients

Approx. 1 kg potatoes

350 ml cream

100 ml milk

100 g Parmesan

2 cloves of garlic

Thyme

Nutmeg

Salt

Pepper

Slice the potatoes thinly and distribute them evenly in the dish.

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

Sprinkle with Parmesan and thyme and gratinate until golden brown.

A delicious side dish for meat and fish, or a vegetarian main course served with salad.

Rosemary Chicken with Potatoes, Carrots and Lemon

Ingredients

Approx. 700 g chicken pieces or chicken breast

600 g small potatoes

300 g carrots

1 large onion

2 cloves of garlic

1 organic lemon

200 ml stock

Rosemary

Thyme

Salt

Pepper

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

Add garlic, lemon slices and herbs.

Pour in the stock and cook everything together.

The combination of lemon, rosemary and roasting juices creates an aromatic family meal.

Salmon with Spinach, Cherry Tomatoes and Lemon Sauce

Ingredients

Approx. 600 g salmon fillet

300 g leaf spinach

250 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.

Add thin lemon slices and cook everything together.

Small potatoes, rice or fresh baguette make excellent accompaniments.

Focaccia with Cherry Tomatoes, Rosemary and Olives

Ingredients

450 g wheat flour

1 packet dry yeast

Approx. 290 ml lukewarm water

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 olive oil and sprinkle with a little coarse sea salt.

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

Mediterranean Vegetables with Feta and Honey

Ingredients

1 small aubergine

2 zucchini

2 peppers

250 g cherry tomatoes

2 red onions

200 g feta

3 tbsp olive oil

1 to 2 tsp honey

Rosemary

Thyme

Salt

Pepper

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

Add olive oil, honey and herbs and mix well.

Spread the feta over the top and cook everything together.

The dish is suitable as a vegetarian main course, as a side dish for meat or fish, and especially for barbecues.

Gnocchi Bake with Spinach and Mozzarella

Ingredients

700 g gnocchi

300 g leaf spinach

250 g cherry tomatoes

200 g mozzarella

200 ml cream

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 over the surface and gratinate.

Finish with fresh basil before serving.

Savoury Bread Bake with Cheese and Herbs

Ingredients

Approx. 400 to 450 g bread from the previous day

4 eggs

350 ml milk

180 g grated cheese

1 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 cook until golden brown.

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

Apple and Berry Crumble with Oats

Ingredients

600 g apples

250 g berries

150 g flour

90 g rolled oats

120 g butter

100 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 Savoury Bread Pudding with Tomatoes and Feta

Ingredients

Approx. 400 g bread from the previous day

300 g cherry tomatoes

150 g feta

4 eggs

350 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 to soak briefly and then cook until golden.

A special Mediterranean way to use leftovers, suitable for lunch, dinner or as part of a buffet.

Sweet Bread Pudding with Apples, Vanilla and Cinnamon

Ingredients

Approx. 400 g bread, brioche or sweet yeast bread

3 apples

4 eggs

400 ml milk

70 g sugar

Vanilla

Cinnamon

Optional raisins or chopped almonds

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

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

Allow to soak briefly and then cook until golden brown.

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

One Dish for Many Occasions

At the weekend, it becomes a lasagna dish.

For Sunday lunch, it can be used for meat, potatoes and vegetables.

For a Mediterranean evening, it offers space for fish, vegetables and antipasti.

At a barbecue, it becomes a salad or serving bowl.

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

In a restaurant, it is suitable for casseroles, gratins, meat, fish and side dishes.

In a hotel, it can be used on the breakfast buffet.

For catering, it can become part of a decorative presentation.

And to finish a pleasant meal, a warm apple and berry crumble can be served in it.

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

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