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BOWL Round Melamine Small 12cm - Wheel&Barrow Home
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Melamine Bowl Round Small

Melamine Bowl Round Small

$5.57
$5.57 $7.95

In stock

Highly durable for all occasions

Versatility and style meet in ourĀ small melamine bowls, making them a perfect addition to any kitchen or picnic setup. These small bowls are not only convenient for serving small salads or delectable desserts but also lightweight and constructed with commercial-quality standards for ultra-durability. These dessert bowls are the ideal choice for enhancing your dining experience, whether you're hosting outdoor entertaining events, going camping, enjoying a holiday house stay, or planning memorable picnics.

Material:Ā 100% Melamine

Dimensions:Ā 12cm

Care instructions:

  • Dishwasher safe
  • Not suitable for the Microwave
Made in China
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    SKU:46822

    New Recipes

    Chicken Soup

    Chicken Soup

    Serves 4-6 INGREDIENTS 1 whole cooked rotisserie chicken 3 tbsp olive oil 3 large carrots, peeled & diced 3 celery stalks, diced 1 very large onion, finely diced 8 garlic cloves, minced Large pinch of salt 1L chicken stock 4 cups water (1 litre) 1 bay leaf 2 cups short pasta or noodles of choice (we used spirals) Juice of 1 lemon, plus extra to serve Ā¼ to Ā½ cup fresh dill, chopped METHOD Prepare the chickenRemove & discard the skin from the rotisserie chicken. Shred the meat into bite-sized pieces & set aside. SautĆ© vegetablesHeat the olive oil in a large cast-iron pot (approximately 4.6L) over medium heat. Add the carrots, celery, and onion & cook, stirring occasionally, for 8ā€“9 minutes until softened.Add the garlic & salt & cook for a further minute, or until fragrant. Add liquidsAdd the bay leaf, chicken stock, & water. Increase the heat to high & bring the soup to a boil.Reduce the heat to medium-low, stir in the noodles, & simmer for 10ā€“15 minutes, or until the vegetables are tender & the pasta is al dente.Stir in the shredded chicken, fresh dill, & lemon juice. Season to taste, if needed.Serve hot with extra lemon juice on the side if desired. TOOLS Cast Iron Pot Garlic Crusher Kitchen Measuring Jug Wooden SautĆ© Paddle Lemon Squeezer

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    Roasted Zucchini with Whipped Feta

    Roasted Zucchini with Whipped Feta

    Serves 6 as a side dish INGREDIENTS 4 zucchini, sliced lengthways into quarters (spears) Olive oil, for drizzling Salt & freshly ground black pepper, to taste 250g marinated feta 1 clove garlic Zest of 1 lemon 2 tbsp lemon juice 1 tbsp Greek yoghurt 1 to 2 tbsp olive oil from the marinated feta METHOD PreheatPreheat the oven to 200Ā°C. RoastingArrange the zucchini spears on a baking tray. Drizzle with olive oil & season with salt & pepper. Roast for 15 minutes, or until tender & lightly golden. Prepare whipped fetaPlace the marinated feta, Greek yoghurt, garlic, lemon zest, lemon juice, and 1 to 2 tablespoons of the oil from the feta into a food processor or blender. Season with salt & pepper and process until smooth & creamy. To serveSpoon the whipped feta onto a platter or shallow bowl and drizzle with a little extra flavoured oil from the marinated feta. Arrange the roasted zucchini spears around the dip.Serve warm or at room temperature. TOOLS Non-stick baking tray Glass oil bottle Lemon squeezer Acacia wood salt pot

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    COQ AU VIN

    COQ AU VIN

    Serves 4-6 Ā  INGREDIENTS 8 chicken thighs, boneā€‘in (or 1 whole chicken, cut into pieces) 1 bottle red wine 60mL brandy 100g plain flour Salt & freshly ground black pepper, to taste 100g smoked speck, cut into strips (lardons) 1 onion, finely chopped 20 pearl onions, peeled (or 6 small onions, halved) 250g swiss mushrooms 8 garlic cloves, lightly crushed 2 bay leaves 5 fresh thyme sprigs 2 tbsp tomato paste Fresh parsley, chopped for garnish Ā  METHOD 1. Prepare the chicken Place the chicken pieces in a large dish Ā pour over the red wine. Cover Ā refrigerate for at least 2 hours, or preferably overnight for maximum flavour. Remove the chicken from the wine Ā pat dry. Reserve the wine. Preheat the oven to 180Ā°C. 2. Coat Ā braise the chicken Heat a large castā€‘iron pot over mediumā€‘low heat. Add the speck Ā cook until crisp. Transfer to a plate lined with paper towel, leaving the rendered fat in the pot. Increase the heat to mediumā€‘high. In a bowl, mix the flour with salt Ā pepper. Working in batches, coat the chicken pieces in the seasoned flour Ā cook in the pot, turning once, until golden on both sides (about 4ā€“5 minutes each side). Transfer the chicken to a plate. 3. Combine with vegetables Add the chopped onion to the pot Ā cook until softened. Add the garlic Ā cook for 1ā€“2 minutes until fragrant. Add the pearl onions (or halved onions) Ā mushrooms Ā cook for a further 3ā€“4 minutes. Stir in the tomato paste Ā cook for about 2 minutes, allowing it to darken slightly. Add the brandy Ā deglaze the pot, scraping up any browning from the base. 4. Combine Ā cook Return the chicken Ā speck to the pot. Pour in the reserved wine Ā add the bay leaves Ā thyme. Bring to a gentle simmer. Cover the pot Ā transfer to the preheated oven. Cook for 45-60 minutes, until the chicken is cooked through Ā the vegetables are soft. Remove from the oven. Discard the herbs Ā bay leaves, then remove the chicken Ā set aside. Place the pot back on the stovetop Ā simmer the sauce to reduce Ā thicken slightly, skimming any excess fat from the surface. Return the chicken to the sauce Ā warm through. Ā  TO SERVE Serve garnished with chopped parsley Ā a creamy bed of mashed potatoes. Ā 

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