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Peugeot Appolia Ceramic Round Baker 34 cm in Deep Blue

Appolia Ceramic Bakeware | In stock

A blue that surprises with its depth and shine, for this round 34 cm (13.4in.) Peugeot ceramic dish. Perfect for tasty, oven cooked food, it will also look super elegant on your table.

 

Ideal for healthy oven-baked meals

All the benefits of oven cooking with ceramic cookware and the pleasure of seeing a resplendent colour on your table. Peugeot's culinary ceramic has a wealth of advantages. The thick, smooth base ensures even cooking and melt in the mouth meals. Since very little oil is required for cooking, dinners are both healthy and packed full of flavour. The high quality enamels are both scratch proof and stain resistant. The robust design ensures excellent impact and thermal resistance (from -20°C to 250°C). With its 34 cm (13.4in.) round format and deep blue colour, the Peugeot Appolia dish is an invitation to the pleasure of culinary creations and the joy of taking the time to taste them. Thanks to the high quality materials, Peugeot's ceramic oven dish is capable of keeping your meals hot for up to 30 minutes after leaving the oven. Safe and easy to carry with its wide striated handles, it is also extremely easy to clean and can be placed in the dishwasher.

 

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Random Recipe

Ingredients Homemade Cinnamon Rolls Directions

Homemade Cinnamon Rolls


Ingredients for the dough:
¾ cup (180 ml) milk, lukewarm
2 ¼ teaspoons active yeast (1/4-ounce package yeast)*
¼ cup (60g) unsalted butter, melted
¼ cup (50g) granulated sugar
1 large egg
3 cups (360g) all-purpose flour
3/4 teaspoon salt
* Or 13g fresh yeast, crumbled

Ingredients for the cinnamon filling:
1/4 cup (60g) butter, at room temperature
2 Tablespoons (25g) granulated sugar
1 Tablespoon cinnamon

Ingredients for the glaze:
1/2 cup (120g) confectioners’ sugar
1 Tablespoon lemon juice or water

Pour the yeast (or crumble, if using fresh yeast) in the bowl of an electric mixer and stir in a few Tablespoons of lukewarm milk (not warm, or you will kill the yeast). Let sit until it begins to foam, about 5 minutes. Add the melted butter (slightly cooled), sugar, egg, and mix until well combined. Add the flour and knead the dough on medium speed for 10-15 minutes. The dough should detach from the sides and form a nice, smooth ball. Transfer the dough ball to a lightly greased bowl, cover with plastic wrap or a towel and allow to rise for 1 hour to 1 ½ hours, or until doubled in size. Meanwhile, prepare the filling by combining softened butter with cinnamon and sugar in a bowl. Set aside. After the dough has doubled in size, transfer to a well-floured surface and roll out into a 14×9 inch (35×23 cm) rectangle. Spread the filling over, leaving a ¼ inch margin. Tightly roll dough up, starting from the longer side, and place seam side down making sure to seal the edges of the dough. Cut into 1-inch (2.5 cm) sections with a serrated knife. Place cinnamon rolls in a greased 9-inch (23 cm) round cake pan. Cover with a towel and let rise again for 30 minutes. Preheat oven to 350F (180C). Remove the towel and brush the cinnamon rolls lightly with water and sugar (optional). Bake for 20-25 minutes or until just slightly golden brown on the edges. Allow them to cool for 5 minutes before frosting. For the frosting, mix confectioners’ sugar and water/lemon juice together until thick. Drizzle over the cinnamon rolls. It’s ready!

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