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Ovenproof dish, 3000 ml 29 x 23 x 7 cm

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Square Baking Dish from Polish Pottery (29 x 23 x 7 cm | 3 liters) – Versatile for Everyday Cooking

The square baking dish from Polish Pottery, measuring 29 x 23 x 7 cm (11.4 x 9 x 2.7 inches) with a volume of 3 liters, is the perfect size for larger portions and a wide range of recipes. The excellent heat-retention properties of Polish Pottery ensure even heating and perfect results for various dishes.

Uses for the Baking Dish:

✔ Perfect for large casseroles and lasagna – The generous size allows for preparing large portions of lasagna, potato gratins, and other baked dishes.
✔ Roasting and simmering – Use the dish for roasting meats, poultry, or simmering dishes like braised meats and stews.
✔ Great for desserts – It’s also perfect for dessert dishes such as puddings, brownies, and cakes.
✔ Versatile and practical – This baking dish is suitable for both the oven and microwave and can easily be cleaned in the dishwasher.
✔ Decorative and functional – The beautiful design of Polish Pottery makes this dish a stylish choice for your table setting.

Recipe 1: Italian Lemon Sponge Cake (Torta al Limone)

Ingredients:

  • 250 g all-purpose flour

  • 200 g sugar

  • 3 eggs

  • 120 ml olive oil

  • 200 g Greek yogurt or plain yogurt

  • Juice and zest of 2 lemons

  • 1 packet of baking powder

  • A pinch of salt

  • Powdered sugar for dusting

Instructions:

  1. Preheat the oven to 180°C (350°F) and grease your square baking dish.

  2. In a large bowl, whisk the eggs and sugar until the mixture is light and fluffy.

  3. Add the olive oil, yogurt, lemon juice, and lemon zest, and mix well.

  4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients and stir until well combined.

  5. Pour the batter into the prepared dish and bake for 35-40 minutes, or until a toothpick inserted comes out clean.

  6. Let the cake cool, then dust with powdered sugar before serving.

Recipe 2: Lasagna alla Bolognese

Ingredients:

  • 300 g lasagna sheets (fresh or pre-cooked)

  • 400 g ground beef

  • 300 g ground pork

  • 1 onion (chopped)

  • 2 carrots (grated)

  • 2 celery stalks (chopped)

  • 400 g canned tomatoes or passata

  • 100 ml red wine (optional)

  • 500 ml béchamel sauce

  • 150 g grated Parmesan cheese

  • 2 tbsp olive oil

  • Salt and pepper to taste

  • Fresh basil leaves (optional)

Instructions:

  1. Prepare the béchamel sauce: Melt 50 g butter in a saucepan and add 50 g flour. Cook for about 2 minutes. Gradually add 500 ml milk, stirring constantly until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg.

  2. Prepare the Bolognese sauce: Heat olive oil in a pan and sauté the onion, carrots, and celery until softened. Add the ground beef and pork, and cook until browned. Add the red wine (if using) and let it reduce. Stir in the tomatoes and simmer for about 30 minutes, until the sauce thickens and the flavors develop. Season with salt and pepper.

  3. Layer the lasagna: Start by spreading a little Bolognese sauce at the bottom of the square baking dish, then add a layer of lasagna sheets. Alternate layers of Bolognese sauce, béchamel sauce, and a little Parmesan. Repeat until all ingredients are used up, making sure the top layer is béchamel sauce and Parmesan.

  4. Bake: Bake the lasagna in a preheated oven at 180°C (350°F) for about 40 minutes, or until golden and bubbling.

  5. Let it cool for a few minutes before serving and garnish with fresh basil leaves, if desired.

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