Peugeot Appolia Ceramic Round Baker 34 cm in Slate

Appolia Ceramic Bakeware | Out of stock

A more generous size, a contemporary slate colour, let us introduce the 34 cm (13.4in.) round ceramic dish from Peugeot for healthy, tasty oven cooking.

 

Ideal for healthy oven-baked meals

Though its size is designed for food lovers, though its colour is fiercely contemporary, its key bonus is above all the ceramic.

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 making the most of your home cooking on a daily basis. Fish, gratins, crumbles ceramic cooks them all right to the centre in an even way to retain the taste of the ingredients that you have meticulously chosen and prepared. With its high rim, which retains the cooking juices, food is tasty and healthy. 

Easy to clean thanks to the anti-abrasion enamelling, Peugeot ceramic cookware also guarantees an unrivalled resistance against impacts and thermal shocks (-20°C to +250°C).

Available in several colours: ecru, red, satin slate grey and deep blue.

 

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x $99.00 = $99.00

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.