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FRENCH BEEF STEW recipes in argilla pot

French Beef Stew argilla style

INGREDIENTS
1.5 kg boneless beef chuck, cut into pieces
10 ml salt
5 ml ground black pepper
20 ml olive oil
2 medium onions, cut into chunks
7 cloves garlic, peeled and halved
30 ml balsamic vinegar
30 ml tomato paste
100 ml flour
250 — 500 ml dry red wine/grape juice
500 ml beef broth
250 ml water
1 bay leaf
2.5 ml dried thyme
7.5 ml sugar
4 large carrots, peeled and cut into chunks
fresh chopped parsley, for serving (optional)
4 medium potatoes, cut in half

Mix all the Ingredients in ihe Deep Gourmet Roaster. Put it in fhe oven, covered. Turn on the oven at
160°C and cook for 2 hours or until the meat is soft. Can remove the lid for the last 30 minutes.
If the sauce is too thick just a litle bit of wine or hot water.

FREEZER-FRIENDLY INSTRUCTIONS
The stew can be frozen for up fo 3 months. Just omit the potatoes because they don’t freeze well.
If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side
Before serving, defrost the stew in the refrigerator for 24 hours and then reheat.

Argilla pots that can be used to make the French Beef Stew

CROQUE MONSIEUR recipes in argilla pot

CROQUE MONSIEUR argilla style

INGREDIENTS – Bechamel sauce (white sauce)
4 cup flour (62.5 ml)
1/4 cup unsalted butter (62.5 ml)
1 half cups milk (375 ml) salt and black pepper
1/4 teaspoon Dijon mustard
(1.25 ml) dash of ground nutmeg
INGREDIENTS – Sandwich
8 thin slices of white sandwich bread
4-8 good quality ham slices
2 halve Cups Cheddar cheese, grated (625 ml)
1/4 cup freshly grated parmesan cheese — optional (62.5 ml)

Béchamel sauce (white sauce):
Add the butter to the Small Gourmet Roaster and melt it for 30 seconds on High. Whisk in flour and add the milk, mustard, nutmeg, salt and pepper. Microwave for 30
seconds — stir. Microwave again for 30 seconds — stir. Microwave for 4 – 6 minutes on High. Stir frequently until the mixture is smooth and thickened.

Assemble sandwiches:
Prepare the Large Rectangular Bowl. Spread the bottom with melted butter oil. Spread each bread slice with a layer of bechamel, spreading it all the way to the edges. Place A slice of bread, bechamel side up, in the prepared Large Rectangular Bowl. Top each bread slice with a piece(s) of ham, a handful of cheese, and a sprinkle of parmesan cheese. Place remaining slices of bread on top, bechamel side up

Top with remaining cheese and parmesan cheese. Put uncovered in the oven, tum it on at 160°C and bake for 30 minutes, until cheese is melted, and it is lightly golden brown. Notes – Bechamel:
Save on prep time by making the white sauce ahead of time. Make if as instructed, allow it fo cool,
place plastic wrap directly onto the surface, then cover and refrigerate for up to 1 week.

CROQUE MADAME – To make this into a Croque Madame sandwich, make the recipe as instructed,
then fry eggs (one for each sandwich, sunny-side up) while the sandwiches toast in the oven. Place
an egg on top of each sandwich.

Argilla pots that can be used to make the CROQUE MONSIEUR

Banana Bread recipes in argilla pot

Banana Bread an argilla bread pan

450 ml self-raising flour,
1 sachet Knorr Cheese & Bacon Potato Bake,
300 g potatoes, peeled and grated,
300 ml Cheddar cheese, grated,
75 mi milk,
1 egg,
5 ml Marmite,
5 ml butter,

Mix cream butter and castor sugar until light and fluffy. Lightly whisk eggs with a fork. Gradually add to butter mixture with yoghurt and vanilla essence. Fold in bananas and nuts. Sift flour, bicarbonate of soda and salt together twice. Fold into banana mixture. Pour into a greased Argilla Bread Pan / Argilla Medium Oval Roaster Use the Argilla cake Pudding Ring. Bake at 180 °C for 50 minutes until golden brown and done. Leave to cool and turn out of the pan.

Argilla pots that can be used to make the Banana Bread

Potato and Cheese Bread recipes in argilla pot

Potato and Cheese Bread an argilla bread pan

450 ml self-raising flour,
1 sachet Knorr Cheese & Bacon Potato Bake,
300 g potatoes, peeled and grated,
300 ml Cheddar cheese, grated,
75 mi milk,
1 egg,
5 ml Marmite,
5 ml butter,

Mix the flour and Knorr Cheese & Bacon Potato Bake sachet together in a large mixing bowl. Add the grated potatoes and cheese, stirring gently with a fork to coat potatoes with flour mixture. Beat the egg and milk together and add to the potato  mixture. Mix well to form a soft dough. Turn the dough onto a litely floured surface and knead gently. Mix butter and Marmite. Grease an Argilla Bread pan / Argilla Medium Oval Roaster with mixture of marmite and butter. Place Dough into greased pan.  Brush with milk. Bake at 180 °C for 45 — 50 minutes until done and golden brown.

Hint: Standard ration is three parts oil and 1 part vinegar (balsamic vinegar) but it’s flexible. You can add garlic, grain mustard and herbs for extra flavour as well.

Argilla pots that can be used to make the Potato and Cheese Bread

Sweet Corn Bread recipes in argilla pot

Sweet Corn Bread an argilla bread pan

1 tin condensed milk,
1 tin 410g sweet corn (Cream Style),
500 g self-raising flour,

Mix ingredients together. Bake in a greased Argilla Bread Pan / Argilla Medium Oval Roaster at 180 °C for 1 hour or until done.

  • Hint: The batter is slightly thick, do not add liquid

Hint: Standard ration is three parts oil and 1 part vinegar (balsamic vinegar) but it’s flexible. You can add garlic, grain mustard and herbs for extra flavour as well.

Argilla pots that can be used to make the Sweet Corn Bread

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