Peugeot Appolia Ceramic Rectangular Baker 32 cm in Red

Appolia Ceramic Bakeware | In stock

The proportions of the 32 cm Appolia rectangular ceramic dish from Peugeot are ideal for everyday cooking.

 

The Peugeot red ceramic rectangular oven dish for whetting everyone's appetite

Roast joints, fish, gratins, roasted vegetables, slightly caramelised jacket potatoes. With ceramic, you can cook a wide range of oven baked recipes for healthy, balanced meals crammed full of flavour. Made in France according to traditional methods and practices, Peugeot ceramic complies with the most stringent food contact and environmental standards. Ceramic boasts excellent thermal inertia and is capable of keeping dishes hot for up to 30 minutes after being removed from the oven. The 32 cm version of Peugeot's Appolia rectangular oven dish is available in a range of essential classic and stylish contemporary colours. The flamboyant red version will bring your table to life, while the meal will delight everyone's taste buds.

 

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x $79.00 = $79.00

Random Recipe

Ingredients Quick Greek-Style Lamb Moussaka Directions

Quick Greek-Style Lamb Moussaka


Preparation time: 20 minutes
Cooking time:
60 minutes
Total time:
1 hour 20 minutes

Ingredients for one rectangular Appolia dish 32cm:

2 small eggplants, trimmed both ends and cut into 1/2 cm thick slices
100 ml extra virgin olive oil
500g lamb mince
1 large onion, chopped
500 g jar of red pesto sauce
10 g chopped fresh oregano
200 ml red wine (or lamb stock)

Cheese Sauce:
200 g natural Greek yogurt
2 eggs, beaten
50 g Grana Padano, finely grated

1. Preheat the grill to high. Line a large grill rack with foil and arrange the aubergine slices over it in a single layer. Mix the oil with a little salt and freshly ground black pepper and brush half over the eggplant. Grill for 3-4 minutes, or until golden. Turn the slices, brush with the remaining oil and cook for a further 3-4 minutes, or until golden. Reserve.
2. Preheat the oven to 190°C, gas mark 5. Heat a wide pan, add the onion and lamb and fry gently for 10 minutes until browned. Add the pesto, oregano, red wine or stock and some freshly ground black pepper. Simmer for 2-3 minutes or until piping hot.
3. Arrange a third of the grilled aubergine slices in the base of a 1.8-litre, shallow ovenproof dish. Spoon half the meat sauce over the top. Layer with half the remaining slices and the rest of the sauce. Place the rest of the slices on top.
4. Beat together the yogurt, eggs and all but 2 tablespoons of the cheese. Spread over the aubergines and sprinkle with the reserved cheese. Bake for 40 minutes or until golden brown and piping hot.

Serve with a salad of chopped tomatoes and cucumber, sliced red onion, feta, Kalamata olives and the reserved oregano leaves, dressed with a little extra virgin Greek olive oil and lemon juice.