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Appolia Ceramic Round Baker 34 cm in Ecru

Appolia Ceramic Bakeware | Out of stock

In a large 34 cm (13.4in.) round version, the Peugeot ecru ceramic dish from the Appolia range will showcase all ideas and tastes. This simply classic oven dish is a must have for food lovers.

 

An original colour for an oversize dish

Peugeot ceramic, the ultimate prestige material, guarantees slow, evenly cooked and melt in the mouth meals, meaning healthy dishes packed full of flavour. The Appolia 34 cm (13.4in.) round ceramic dish is ideal for showcasing on your table gratin or dessert recipes for food lovers. Its ecru colour, a timeless classic, will naturally look good on all tables. Once removed from the oven, your composition keeps the heat for up to 30 minutes. A bonus for food lovers who just want seconds! The anti-abrasion enamelling and rounded edges mean that cleaning is both quick and easy. Its resistance to impacts and thermal shocks (-20°c to 250°C) is remarkable.

 

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Random Recipe

Ingredients Carrot Soufflé with Cumin Directions

Carrot Soufflé with Cumin


2.2 pounds (1 kg) carrots,
peeled and sliced
8 large eggs, white and yolks apart
1 stick + 1 Tablespoon (125g) unsalted butter
1/3 cup + 1 Tablespoon (50g) all-purpose flour
1 ¼ cup (30 cl) milk
3 Tablespoons Emmental cheese or other hard cheese, grated
½ teaspoon ground cumin
Salt and freshly ground black pepper
*or 26.5 ounces (750g) mashed carrots

1. Preheat the oven to 390°F (200°C) and grease a 2.2 qt soufflé dish with butter.
2. In a large saucepan, cook the carrots in a large volume of salted water for about 20-30 minutes, or until fork tender. Drain and mash carrots.
3. Add the egg yolks to the carrots and stir well.
4. Make the béchamel sauce: melt butter in a small saucepan. Add flour, and let the mixture thicken for a couple of minutes, whisking constantly. Gradually pour the milk and keep whisking until thickened. Season with cumin, salt and pepper, and add the grated cheese. Add the mixture to the carrot mash and stir well.
5. Beat egg whites with an electric hand mixer until stiff. Fold into the carrots, running the spatula straight down the bottom of the bowl, then flipping the batter over. The egg whites should be all mixed in, but there should be some lumps of stiff egg white still visible.
6. Pour the batter into the prepared soufflé dish and bake in a water-bath for about 40-50 minutes. Remove from the oven and eat immediately, with a side of salad.