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Appolia Ceramic Rectangular Baker 40 cm in Deep Blue

Appolia Ceramic Bakeware | Out of stock

A deep, yet bright blue. A size to delight the biggest fine-dining fans. Peugeot's Appolia rectangular oven dish is a must for any table top.

 

An oversize format for gastronomic indulgence

The midnight blue colour illuminated with a deep sparkle will give your table an even more stunning effect while making your guests green with envy. Peugeot's Appolia ceramic oven dish can be whisked straight from the oven to the table. Safe and easy to carry with its wide striated handles for an even better grip, it is just as beautiful as it is easy to use and clean. Such is the quality of Peugeot ceramic that it is capable of withstanding thermal shocks and especially ensuring slow and evenly cooked meals for the ultimate in tenderness. This 40 cm (16in.) version is guaranteed to delight the most passionate gourmets.

 

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x $109.00 = $109.00

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
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.