This deep plate, crafted from original Polish pottery by Ceramika Artystyczna, combines traditional craftsmanship with modern functionality. With a top diameter of 21.3 cm, a comfortable height of 4 cm, and a capacity of 900 ml (when full to the brim), it offers versatile uses for both home and professional gastronomy.

Despite its elegant shape, the plate is highly durable, weighing approximately 580 g. The base surface of 12 cm ensures stability on the table – ideal for restaurant service or stylish dining at home.

Overview of Uses:

• Soup Plate (for restaurants & home):
  Ideal for 350–400 ml of soup – easy to carry and serve.

• Deep Salad Plate (Starter):
  Perfect for refined starter salads with dressing.

• Pasta Plate / Noodle Plate:
  Generous portions of pasta, ravioli, or gnocchi – beautifully presented.

• Dessert Plate:
  For desserts such as Herrencreme, mousse, 3 to 10 scoops of ice cream (depending on decoration), waffles with hot cherries, or warm apple strudel with vanilla sauce – an eye-catching serving.

• Main Course Plate:
  Excellent for creative dishes like salmon in puff pastry with Hollandaise sauce.

Each piece is hand-painted, dishwasher- and microwave-safe, food-safe, and a unique piece featuring traditional decoration from famous Polish pottery. A long-lasting quality product that combines aesthetic charm with culinary enjoyment.

Recipes for Polish Pottery Deep Plates (Soup Plates)

A. Waffles with Hot Cherries

Ingredients:

For the waffles:

• 100 g soft butter

• 40 g sugar

• 1 packet vanilla sugar

• 2 eggs

• 150 g flour

• 1 tsp baking powder

• 100 ml milk

For the hot cherries:

• 1 jar sour cherries (drained weight approx. 350 g)

• 1 tbsp cornstarch

• 1 tbsp sugar

• A pinch of cinnamon (optional)

Preparation:

1. Waffle batter: Cream the butter, sugar, and vanilla sugar. Beat in the eggs one at a time. Mix the flour with baking powder and fold in alternately with the milk.

2. Bake in a waffle iron until golden brown.

3. Cherries: Heat the cherries with their juice. Mix the cornstarch with a little water, stir into the cherries, and bring to a quick boil. Add sugar and cinnamon to taste.

B. Salmon in Puff Pastry with Homemade Hollandaise Sauce

Ingredients:

For the salmon:

• 2 salmon fillets (each approx. 120–150 g)

• 1 roll puff pastry

• 2 tsp Dijon mustard

• 1 egg yolk

• Salt, pepper, lemon juice

For the Hollandaise sauce:

• 100 g butter

• 2 egg yolks

• 1 tbsp white wine vinegar or lemon juice

• Salt, pepper

Preparation:

1. Season the salmon with lemon juice, salt, and pepper. Roll out the puff pastry, brush the fillets with mustard, wrap them in the pastry, and brush with egg yolk. Bake at 200 °C (top/bottom heat) for 20–25 minutes.

2. Hollandaise sauce: Melt the butter. Whisk the egg yolks with vinegar over a hot water bath until foamy, then slowly add the butter while whisking constantly. Season to taste.

C. Apple Strudel with Homemade Vanilla Sauce

Ingredients:

For the strudel:

• 2 small apples (e.g., Boskoop)

• 1 roll strudel dough (or puff pastry)

• 20 g raisins

• 20 g sugar

• 1 tsp cinnamon

• 1 tbsp breadcrumbs

• 1 tsp lemon juice

• A bit of butter for brushing

For the vanilla sauce:

• 250 ml milk

• 1 vanilla pod or 1 tsp vanilla extract

• 2 egg yolks

• 30 g sugar

• 1 tsp cornstarch

Preparation:

1. Dice the apples and mix with raisins, cinnamon, sugar, lemon juice, and breadcrumbs.

2. Spread the filling over the dough, roll up, brush with butter, and bake at 180 °C for about 25–30 minutes.

3. Vanilla sauce: Bring milk and vanilla to a boil. Mix egg yolks, sugar, and starch and stir into the hot milk. Let it thicken briefly while stirring.

D. Herrencreme (Classic Westphalian Dessert)

Ingredients:

• 250 ml milk

• 1 egg yolk

• 25 g sugar

• 1 tsp cornstarch

• 1 tbsp dark rum (or more, to taste)

• 100 ml heavy cream

• 20 g dark chocolate, coarsely chopped

Preparation:

1. Bring the milk to a boil. Mix the egg yolk, sugar, and starch and stir into the hot milk. Heat gently while stirring until slightly thickened.

2. Let it cool down, then stir in the rum.

3. Whip the cream until stiff and fold it into the cooled custard along with the chocolate. Serve chilled.