Food Comfort ArgillaLIFESTYLE
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Argilla LIFESTYLE
March - August 2013
RSA / Botswana R10.00
Namibia N$12.00
Comfort
Food Andrea
shares her story
Your investment in a healthy lifestyle
Recipes
5 Easy Chocolate Cake 47 Chicken and Spinach Pie
9 Moroccan Lamb and Chick 49 Sardine Pizza
Pea Stew 50 Easy Moussaka
11 Apple and Cinnamon Cheesecake 53 Sweet Chilli Veggies
13 Samp and Biltong Risotto 55 Potato Soup
15 Sherry Sweet Potatoes 57 Quick Mango Chutney
17 Sweet Veggies 59 Tiramisu
17 Chicken and Broccoli Casserole 61 Savoury Snacks
19 Seafood Potato Bake 63 Memorable Milk Tart
21 Irish Casserole 65 Nine Minute Microwave
23 Chicken and Tomato Rice Casserole Pineapple Cake
25 “Boerewors” Sour Cream Curry 67 Chocolate Fruit and Nut
29 Meat Filled Cannelloni Bon-Bons
43 Baked Goat’s Cheese, Mushroom and 69 Hot Gooey Chocolate Puddings
Wild Rocket Salad
45 Indian Rice Salad
2
Argilla Argilla
INSTRUCTIONS PRICE LIST
p7 p 36-37
COOKING BASIC
&
CLEANING Cooking
Hints GUIDE
p 46 p51
Special
PROMOTIONS
p 32 - 35 & 38 - 41; 67
3
Like all things seasons change and, as autumn approaches, I am once again struck by its subtle beauty. I appreciate the often dramatic changes and the strikingly beautiful scenery that comes with each season… but it's those subtle changes that make our springs, summers, autumns and winters so special. The colder nights keep us home, lounging at the dinner table over good food and good company. Winter brings us closer together and while love is the spice that warms our homes – Argilla is the spice that flavours our lifestyles. It simplifies the cooking we do for our loved ones and enhances all the flavours we present to them. For this issue we've selected recipes that will fill not only your plate but also your soul. Being a seafood lover myself, I can personally recommend the Seafood Potato Bake (Page18). It's a simple, yet stylish, dish. On Page 20 we have a mouth watering Irish Casserole which makes great comfort food for a mid-winter's evening. Speaking of comfort food – what's better than Chocolate Cake?! (Page 5). This year we celebrate Argilla Pottery's 35th birthday and, even after all these years of hard work, love and devotion, I still feel that our best is yet to come. Argilla has so much to offer and still spices up my life every day. I would like to invite all those who are as passionate about life as I am, to join our team of marketers so that Argilla can spice up your lives too. In celebrating 35 years of Argilla I would like to give special thanks to all of our loyal customers who have opened their homes and their hearts to Argilla. We will continue bringing you the Argilla range that I'm convinced you love as much as I do. Make sure that your marketer has your e-mail address so you never miss out on our special promotions – each month. Ask your marketer about hosting an Argilla Party, it's a great way to earn free products while learning how to effortlessly prepare the most delicious meals. Until the next issue – keep filling your life with good food, love and Argilla… Willa Willa Krause Founder & Director 4
EASY CHOCOLATE CAKE 275 g flour 400 g sugar pinch salt 125 g butter / margarine 250 ml water 125 ml oil 50 g cocoa 125 ml buttermilk 5 ml bicarbonate of soda 2 extra large eggs Glaze: 60 g butter / margarine 37.5 ml buttermilk 30 ml cocoa 200 g icing sugar 5 ml vanilla essence Sift together flour, sugar and salt. Heat together butter, water, oil and cocoa to a fast boil. Allow to cool and pour over the flour mixture, mix well. Mix bicarbonate of soda with buttermilk. Whisk eggs and add to buttermilk. Add buttermilk mixture to flour mixture and mix well. Pour into an All-In- One Dish and bake for 30 minutes until done. For glaze bring butter, buttermilk and cocoa to a boil. Remove from heat, sift in icing sugar and mix in vanilla essence. Pour over warm cake and leave to cool for 5 minutes. Cut into squares and serve. 5
Meet the
Argilla Team
at Head Office
Siebert Wiid Liesel Krause-Wiid Ludwig Krause Francell Krause
Willa Krause Group Willa Krause Group Willa Krause Group Willa Krause Group
Managing Director / CEO Marketing Director Director Graphic Designer & Make-up Artist
siebert@krause.co.za liesel@krause.co.za ludwig@krause.co.za francell@krause.co.za
Riekie Muller Elsa Lombard Neels Evenwel Lollie Schutte
Willa Krause Group Argilla Argilla Argilla
General Manager Operational Manager Factory Manager Accounts & Finances
riekie@krause.co.za elsa@krause.co.za neels@krause.co.za lollie@krause.co.za
Lin Steenkamp Carmen v Niekerk Andrea vd Westhuizen Nadia Ehlers
Argilla Willa Krause Group Willa Krause Group Willa Krause Group
B-Grade Graphic Designer Receptionist Marketing Assistant
lin@krause.co.za carmen@krause.co.za ontvangs@krause.co.za nadia@krause.co.za
4
6
Instructions
Sandstorm (S) Country Style (CS) Midnight Black (B) Mochachino (MC)
• Argilla pottery is fragile
• No pre-heating the oven - Bowls are placed in cold oven, thus saving electricity
• Not useable on stove plate - can be used in the oven, microwave oven, or gas stoves and is dishwasher safe
• It is safe to cook at 180°C - if you prefer a lower temperature, extend the cooking period, 160°C is
recommended when using the XL Oval Roaster
• The base of all pottery must be covered with either a little water, gravy or food during the cooking process
• Argilla pottery should not be used as a frying pan
• Food may not be grilled in Argilla pottery
• Do not add cold water or sauce to hot pottery
• Frozen vegetables may not be added during the cooking process, rinse frozen vegetables before adding
• Do not expose pottery to shock treatment (e.g. placing hot pottery on cold surface or cold pottery on heated
surface), use a wooden board. Thermal shock can cause pottery to break
• After cooking, switch off the oven and allow the dish to cool slightly in oven for about 10 minutes
• Handle with care during cleaning, don't bump against hard surfaces
• Once used there can be no guarantee against breakages
• No more slaving in front of the stove, entire meal can be placed into the oven at once and left until done
• More time for yourself and/or your children, it will only take 15 minutes to put the food into your Argilla
pottery and into the oven!
• Pay using cash, credit card or lay-by
Argilla products can be used
Argilla pottery is exclusive,
in a gas stove, hand-made works of art,
microwave -, convection-, glazed at a very high
or oven and is temperature of 1180°C,
dishwasher proof ensuring durable quality
Please note that the Midnight Black which will last a lifetime
Range has a gloss glaze, extra care when used correctly.
should be taken to avoid scratches.
7
8
EXTRA LARGE
Gourmet ROASTER
088 Extra Large Gourmet
Roaster Bowl R325.00 N$339.00
(3500 ml)
087 Extra Large Gourmet
Roaster Lid R186.00 N$194.00
R511.00 N$533.00
S B CS
MOROCCAN LAMB & CHICK PEA
STEW
60 ml olive oil
2 onions, finely chopped
10 ml ground coriander
20 ml ground cumin
10 ml ground cinnamon
1 kg lamb, diced
400 g tin x 2 tomatoes
100 g split peas
500ml beef stock
400 g tin x 2 chick peas, shelled
salt and freshly ground black
pepper
hand full fresh coriander,
finely chopped
Microwave onions and olive oil for 5 minutes
in an Extra Large Gourmet Roaster. Add
the coriander, cumin and cinnamon and
microwave for 1 minute. Add the remaining
ingredients (except the chick peas, salt and
pepper and fresh coriander). Bake for 90
minutes at 180°C. Add chick peas, salt and
pepper and bake for a further 15 minutes.
Add fresh coriander just before serving.
9
10
Flat LIDS
088 Extra Large Gourmet R325.00 N$339.00
Roaster Bowl
(3500 ml) S B CS
003 Extra Large Flat Lid R255.00 N$266.00
R580.00 N$605.00
The Medium Flat Lid
APPLE AND CINNAMON CHEESECAKE
Crust: 083 Medium Gourmet R136.00 N$141.00
375 ml cake flour Roaster Bowl
120 ml icing sugar (2200 ml)
150 g unsalted butter, cubed
100 Medium Flat Lid R150.00 N$156.00
Filling: R286.00 N$297.00
250 g tub x 2 cream cheese
S B CS
125 ml sugar
3 extra large eggs (1 separated)
20 ml cake flour
5 ml vanilla essence
250 ml cream
Topping:
3 Granny Smith apples, peeled
and thinly sliced
60 ml sugar
3 ml cinnamon
100 g pecan nuts, roughly chopped
In a food processor combine the ingredients for
the crust and pulse until the mixture comes
together. Press the dough onto an Extra Large
Flat Lid and refrigerate until firm. Bake blind
for 12 – 14 minutes at 180OC. Remove and
leave to cool. Beat the cream cheese, sugar, 2
eggs and 1 egg yolk together until smooth. Add
the flour and the essence. Whip the cream until
stiff and the egg white until soft peaks form.
Fold both into the cream cheese mixture and
spoon into the prepared crust. Roll the apples
in the sugar and cinnamon and arrange on top.
Top with pecan nuts. Bake for 40 minutes at
170°C. Switch the oven off and leave to cool in
the oven. Serve with cream. 1112
Gourmet
DEEP ROASTER
081 Gourmet Deep Roaster Bowl R161.00 N$168.00
(3500 ml)
084 Gourmet Deep Roaster Lid R119.00 N$124.00
R280.00 N$292.00
S B CS
SAMP & BILTONG RISOTTO
375 ml samp, soaked overnight and
drained
500 ml chicken stock
500 ml milk
30 ml brandy, optional
15 ml butter
1 onion, finely chopped
2 garlic cloves, crushed
1 each green, red and yellow peppers,
diced
125 g cream cheese
60 ml white Cheddar cheese, shaved
150 g biltong slices, fairly wet
Place soaked samp in Gourmet Deep Roaster,
cover with warm water and microwave covered
for 10 minutes. Drain and add chicken stock,
milk and brandy. Microwave for 45 min.
Microwave, butter, onion, garlic and peppers in
Medium Gourmet Roaster for 7 minutes
until soft. Add the onion mixture to the “samp”
and stir. Add the cream cheese, Cheddar cheese
and biltong and microwave for 2 minute, until
heated through. Serve with extra biltong and
cheese.
1314
MEDIUM & SMALL
Gourmet ROASTERS
083 Medium Gourmet R136.00 N$141.00
Roaster Bowl
(2200 ml)
084 Medium Gourmet R119.00 N$124.00
Roaster Lid R255.00 N$265.00
S B CS
085 Small Gourmet
Roaster Bowl R114.00 N$119.00
(1000 ml)
086 Small Gourmet
Roaster Lid R 76.00 N$ 79.00
S B CS
R190.00 N$198.00
SHERRY SWEET POTATOES
500 g sweet potatoes, fresh
salt
75 ml dark brown sugar
15 ml butter / margarine
125 ml sherry
7,5 ml Maizena, mixed with a bit of
the sherry
Wash sweet potatoes and microwave for 7
minutes in a Medium Gourmet Classic
Roaster. Remove and leave to cool. Mix
remaining ingredients in a Medium Gourmet
Roaster and microwave for 3 minutes, stirring
every minute. Thickly slice the sweet potatoes
and place in the sauce. Cover and microwave
for another 5 minutes.
1516
SMALL & MEDIUM GOURMET
Classic ROASTERS
034 Small Gourmet
Classic Roaster Bowl R114.00 N$119.00
(800 ml)
086 Small Gourmet R 76.00 N$ 79.00
Roaster Lid R190.00 N$198.00
S B CS
135 Medium Gourmet
Classic Roaster Bowl R136.00 N$141.00
(1250 ml)
084 Medium Gourmet R119.00 N$124.00
Roaster Lid R255.00 N$265.00
CHICKEN AND BROCCOLI CASSEROLE
400 g chicken breasts, cut into 2cm
cubes
375 ml chicken stock
1 head /
S B CS 500 g broccoli, chopped
60 ml flour
1 ml salt
2 ml freshly ground black pepper
1 ml grated nutmeg
SWEET VEGGIES 1 ml cayenne pepper
5 ml Worcester sauce
sweet potatoes, carrots and 60 g Mozzarella cheese, grated
butternuts, roughly chopped 65 ml plain yoghurt, fat free
30 ml butter
30 ml honey Microwave chicken with half of the chicken
mixed nuts stock in a Medium Gourmet Roaster for
toasted coconut marshmallows 5 minutes. Stir and microwave for another
5 minutes, add broccoli. In a Small Classic
Roaster mix remaining stock, flour, salt,
Place all the veggies in a Small Gourmet pepper, nutmeg, cayenne pepper and
Classic Roaster and microwave covered Worcester sauce to make a sauce. Microwave
for 5 minutes. Stir and microwave for for 5 minutes, stirring every minute. Stir in half
another 5 minutes. Mix butter, honey and cheese and all the yoghurt. Pour sauce over
nuts with veggies. Press marshmallows onto broccoli and chicken and sprinkle with
veggies. Bake for 20 minutes at 180°C or remaining cheese. Microwave for another 5
until marshmallows have melted. minutes until the cheese is bubbly.
1718
Utility DISH
S B CS
001 Utility Dish R334.00 N$348.00
(2000 ml)
079 Extra Large
Oval Roaster Lid R293.00 N$305.00
R627.00 N$653.00
SEAFOOD POTATO BAKE
6 potatoes, thinly sliced
600 g haddock, cubed
800 g prawns, peeled and deveined
4 spring onions
43 g potato bake sauce mix
45 ml oil
500 ml milk
500 ml Mozzarella cheese
Arrange potatoes in an Oval Utility Dish. Top
with haddock, prawns and spring onion and
drizzle with oil. Bake for 10 minutes at 180°C.
Mix potato bake sauce with 90ml milk, stir to
form a paste. Add remaining milk and mix well.
Pour sauce over seafood, covering the whole
dish. Sprinkle with cheese and bake for 30
minutes or until potatoes are cooked.
1920
EXTRA LARGE
Oval ROASTER
078 Extra Large Oval R367.00 N$382.00
Roaster Bowl
(4000 ml)
079 Extra Large Oval R293.00 N$305.00
Roaster Lid R660.00 N$687.00 S B CS
IRISH CASSEROLE
1.5 kg beef, cubed
2 large onions, cut in pieces
½ packet soup powder, brown onion /
oxtail
45 ml olive oil
340 ml beer
125 ml beef stock
3 bay leaves
4 thyme twigs
6 large carrots, cut into thick
slices
600 g potatoes, cut into chunks
3 sweet potatoes, peeled, cut into
chunks
4 red peppers, sliced
salt and black pepper
100 g black olives
rind of 1 lemon
handful chopped parsley
Place meat and onions in an Extra Large Oval
Roaster. Sprinkle soup powder over and stir
until well covered. Add beer, beef stock, bay
leaves and thyme. Cover with lid and bake for 1
hour at 180°C. Add carrots, potatoes, sweet
potatoes, sweet pepper, salt and pepper. Bake
for another 30 minutes or until the beef is
tender. Garnish with olives, lemon rind and
parsley. 2122
LARGE
Oval ROASTER
070 Large Oval Roaster R237.00 N$247.00
Bowl (2300 ml)
071 Large Oval Roaster Lid R182.00 N$189.00
R419.00 N$436.00
S B CS
CHICKEN AND TOMATO RICE
CASSEROLE
8 chicken thighs
salt and freshly ground black
pepper
8 thyme twigs or 2.5ml dried thyme
15 ml olive oil
1 onion, chopped
2 garlic cloves, crushed
410 g tin whole tomatoes, chopped
5 ml oregano
250 ml uncooked rice
600 ml chicken stock
Place chicken in a Large Oval Roaster and
flavour with salt and pepper, sprinkle thyme
twigs over and bake for 40 minutes at 180°C.
Spoon off excess fat. Microwave oil, onions,
garlic, tomatoes and oregano in a Small Classic
Roaster covered, for 5 minutes. Stir and
microwave for another 5 minutes. Add rice to
chicken and stir well. Mix chicken stock with
tomato sauce and pour over chicken and rice.
Cover with lid and bake until the rice is cooked
and the fluids have been absorbed.
2324
MEDIUM
Oval ROASTER
072 Medium Oval Roaster Bowl R186.00 N$194.00
(1400 ml)
073 Medium Oval Roaster Lid R119.00 N$124.00
R305.00 N$318.00
S B CS
“BOEREWORS” SOUR CREAM CURRY
20 ml olive oil
1 onion, chopped
1 large tomato, grated
5 ml red chili paste
10 ml fine coriander
3 fresh thyme twigs
15 ml soft brown sugar
salt and freshly ground black
pepper
4 cinnamon sticks
700 g “boerewors”, cooked and cut
in bite sized pieces
Sauce:
60 ml fresh curry leaves
60 ml fresh coriander
60ml fresh mint leaves
6 garlic cloves, chopped
250 ml sour cream
Microwave oil, onion, tomato, chili paste,
coriander, thyme, brown sugar, salt, pepper
and cinnamon sticks in a Medium Oval
Roaster covered for 5 minutes. Stir and
microwave for another 5 minutes. Add
“boerewors” pieces and stir. Pour sauce over
the “boerewors”, but do not stir. Cover with
lid and slightly shake the roaster. Microwave
for 10 minutes, stirring once halfway through.
Serve with rice, “pap” or roti. 2526
Gourmet DINNER SET
S B CS
101 Gourmet Large Plate R105.00 N$110.00
102 Gourmet Small Plate R 71.00 N$ 74.00
103 Gourmet Soup/Cereal R 71.00 N$ 74.00
(375 ml)
S B CS
114 Gourmet Gravy R105.00 N$110.00
Bowl (350 ml)
115 Gourmet Gravy R 48.00 N$ 50.00
Plate R153.00 N$160.00 S B CS
105 Gourmet Salt & R 86.00 N$ 90.00
Pepper Set
2728
All in One DISH
099 All-in-One Dish R195.00 N$203.00
(2000 ml)
S B CS
MEAT FILLED CANNELLONI
500 g minced meat
1 onion, finely chopped
5 ml salt
2,5 ml pepper
125 ml fresh breadcrumbs
1 egg, beaten
15 ml parsley, finely chopped
16 cannelloni tubes
Sauce:
250 ml onion, chopped
37 ml butter
250 ml tomato sauce
125 ml vinegar
30 ml soft brown sugar
20 ml mustard powder
10 ml curry powder
5 ml salt
Microwave ingredients for the sauce in a Small
Classic Roaster covered for 5 minutes. Stir
and microwave again for 5 minutes. Mix mince,
onion, salt and pepper in a Medium Classic
Roaster and microwave, for 10 minutes, add 31
breadcrumbs, egg and parsley and microwave
for another 5 minutes. until cooked, stirring
occasionally. Fill each tube with the mince
mixture (you could use a pastry / icing bag to fill
the tubes). Arrange in a single layer in the All-
In-One-Dish. Pour the sauce over and cover
with grated cheese. Bake for 30 minutes at
180°C. Serve immediately.
29Sprin g your business
into ACTION!
CELEBRATION 25 Aug 2012
With spring in the air, thoughts of growth and renewal was on
all of our minds at the Aug 2012 Celebration. The cheerful
décor inspired a more light hearted approach while guest
speaker Wouter Snyman captivated all with his words of
wisdom. He encouraged everyone to ask yourself some hard
questions and reach your own potential. He also pointed out
how to identify the needs in your area with “survival” or “nice
to have” being the key questions.
30The day ended on a high note with recognition to our top
performers. Congratulations to all of the prize winners,
keep up the hard work and dedication!
We look forward to seeing all of you again in March 2013!
31Something
Available March - August 2013 OF EVERYTHING
Purchase:
WAS R1054.00 N$ 1097.00 1 Large Oval Roaster Bowl & Lid
1 Medium Gourmet Classic Roaster Bowl Lid
NOW FOR ONLY 1 Small Gourmet Roaster Bowl & Lid
1 Small Gourmet Classic Roaster Bowl & Lid
32
R895.00 N$932.00 S B CSMarch &
April 2013
LASAGNE SET
Purchase:
1 All-in-One Dish
4 Lasagne Bowls
S B CS
WAS R547.00 N$571.00
NOW FOR ONLY
R465.00 N$485.00
SPECIAL OFFER
March 2013
021 Meatplate R293.00 N$305.00
S B CS
PRODUCT OF
THE MONTH
April 2013
127 Litre Jug R132.00 N$137.00
S B CS
33Purchase:
Intro
1 Medium Gourmet Roaster Bowl & Lid
ROASTER SET
Available March - August 2013
1 Medium Gourmet Classic Roaster Bowl & Lid
1 Small Gourmet Roaster Bowl & Lid WAS R700.00 N$728.00
S B CS
NOW FOR ONLY
34 R595.00 N$619.00SPECIAL
OFFER
039 Garlic Bread Plate
May 2013 R109.00 N$113.00
S B CS MC
PRODUCT OF THE MONTH
June 2013
228 Serving Baking Dish
R178.00 N$185.00
S B CS
May &
June 2013
SOUP SET
Purchase:
1 Deep Gourmet Roaster Bowl & Lid
4 Soup Mugs
WAS R547.00 N$571.00
NOW FOR ONLY
R432.00 N$449.00
S B CS
35Price LIST
Both South Africa and Botswana prices are in South African Rand
RSA / Botswana Namibia
099 All-in-One Dish R195.00 N$203.00
065 Bread Pan R133.00 N$139.00
008 Bread Pan Individual R 48.00 N$ 50.00
041 Butter Individual R 35.00 N$ 37.00
022 Cake Pudding Ring R237.00 N$247.00
020 Coffee Mug R 54.00 N$ 57.00
057 Espresso Cup R 54.00 N$ 57.00
056 Espresso Saucer R 33.00 N$ 34.00
100 Flat Lid - M R150.00 N$156.00
003 Flat Lid - XL R255.00 N$266.00
230 Flower Vase R161.00 N$168.00
106 Gourmet Classic Cup R 50.00 N$ 52.00
107 Gourmet Classic Saucer R 45.00 N$ 47.00
114 Gourmet Gravy Bowl R105.00 N$110.00
115 Gourmet Gravy Plate R 48.00 N$ 50.00
101 Gourmet Plate - L R105.00 N$110.00
102 Gourmet Plate - S R 71.00 N$ 74.00
081 Gourmet Deep Roaster Bowl R161.00 N$168.00
084 Gourmet Deep Roaster Lid R119.00 N$124.00
088 Gourmet Roaster Bowl - XL R325.00 N$339.00
087 Gourmet Roaster Lid - XL R186.00 N$194.00
083 Gourmet Roaster Bowl - M R136.00 N$141.00
135 Gourmet Classic Roaster Bowl - M R136.00 N$141.00
084 Gourmet Roaster Lid - M R119.00 N$124.00
085 Gourmet Roaster Bowl - S R114.00 N$119.00
034 Gourmet Classic Roaster Bowl - S R114.00 N$119.00
086 Gourmet Roaster Lid - S R 76.00 N$ 79.00
105 Gourmet Salt & Pepper R 86.00 N$ 90.00
103 Gourmet Soup/Cereal R 71.00 N$ 74.00
026 King’s Mug R 54.00 N$ 57.00
045 Lasagne Bowl R 88.00 N$ 92.00
149 Milk R 74.00 N$ 77.00
143 Mixing Bowl (1kg) R149.00 N$155.00
142 Mixing Bowl (500g) R 74.00 N$ 77.00
048 Multi-Oval Dish R 88.00 N$ 92.00
078 Oval Roaster Bowl - XL R367.00 N$382.00
079 Oval Roaster Lid - XL R293.00 N$305.00
070 Oval Roaster Bowl - L R237.00 N$247.00
071 Oval Roaster Lid - L R182.00 N$189.00
072 Oval Roaster Bowl - M R186.00 N$194.00
073 Oval Roaster Lid - M R119.00 N$124.00
049 Oval Salad R138.00 N$144.00
038 Plate - Breakfast R102.00 N$106.00
012 Plate - L R105.00 N$110.00
013 Plate - S R 71.00 N$ 74.00
017 Salad Bowl R138.00 N$144.00
089 Snail Dish R 81.00 N$ 84.00
053 Soufflé Dish R 42.00 N$ 44.00
014 Soup/Cereal R 71.00 N$ 74.00
016 Soup/Cereal Dish R 71.00 N$ 74.00
069 Soup Mug R 57.00 N$ 59.00
011 Spoon Rest R 45.00 N$ 47.00
111 Square Bowl R 73.00 N$ 76.00
122 Square Coffee Mug R 54.00 N$ 57.00
123 Square Saucer R 45.00 N$ 47.00
117 Square Pie Dish R175.00 N$183.00
109 Square Plate - L R108.00 N$112.00
110 Square Plate - S R 73.00 N$ 76.00
118 Square Platter R300.00 N$313.00
124 Square Salad Bowl R188.00 N$195.00
36RSA / Botswana Namibia
152 Sugar Bowl R 42.00 N$ 44.00
153 Sugar Lid R 38.00 N$ 39.00
147 Tea Cup R 39.00 N$ 40.00
148 Tea Saucer R 35.00 N$ 37.00
032 Teaspoon Holder R 54.00 N$ 57.00
001 Utility Dish R334.00 N$348.00
CONTINUOUS SPECIALS
G Gourmet Roaster Set R1191.00 N$1240.00
INT Intro Set R 595.00 N$ 619.00
SOE Something of Everything R 895.00 N$ 932.00
SQ Square Dinner Set R 864.00 N$ 897.00
CMS Coffee Mug Set R 406.00 N$ 425.00
B5 Big 5 - King's Mug Set R 410.00 N$ 428.00
BI-MONTHLY SPECIALS
Lasagne Set (March & April) R 465.00 N$ 485.00
Soup Set (May & June) R 432.00 N$ 449.00
Curry & Rice Set (July & August) R 516.00 N$ 537.00
PRODUCT OF THE MONTH
021 Meatplate (March) R293.00 N$305.00
127 Litre Jug (April) R132.00 N$137.00
039 Garlic Bread Plate (May) R109.00 N$113.00
228 Serving Baking Dish (June) R178.00 N$185.00
060 Rusk Holder (July) R453.00 N$472.00
090 New Platter (August) R290.00 N$303.00
HEIGHT LENGHT
099 All-in-One Dish 60mm 350mm
001 + 079 Utility Dish & Lid 105mm 375mm
078 + 079 Oval Roaster Bowl & Lid - XL 143mm 375mm
070 + 071 Oval Roaster Bowl & Lid - L 130mm 360mm
072 + 073 Oval Roaster Bowl & Lid - M 110mm 298mm
HEIGHT DIAMETER
087 + 088 Gourmet Roaster Bowl & Lid - XL207mm 314mm
088 + 003 Gourmet Roaster Bowl & Flat Lid - XL 160mm 314mm
081 + 082 Deep Gourmet Bowl & Lid 225mm 255mm
083 + 084 Gourmet Roaster Bowl & Lid - M 180mm 255mm
083 + 100 Gourmet Roaster Bowl & Flat Lid - M 122mm 255mm
135 + 084 Gourmet Classic Roaster Bowl & Lid - M 145mm 255mm
135 + 100 Gourmet Classic Roaster Bowl & Flat Lid - M 110mm 255mm
085 + 086 Gourmet Roaster Bowl & Lid - S 140mm 195mm
034 + 086 Gourmet Classic Roaster Bowl & Lid - S 121mm 195mm
005 Casserole Bowl & Lid - S 163mm 195mm
015 Casserole Bowl & Lid - M 195mm 220mm
002 Individual Gourmet Bowl & Lid 122mm 168mm
012 Plate - L 280mm
038 Plate - Breakfast 252mm
013 Plate - S 188mm
014 Soup / Cereal 160mm
016 Soup / Cereal Dish 180mm
101 Gourmet Plate - L 283mm
102 Gourmet Plate - S 213mm
103 Gourmet Soup/Cereal 215mm
109 Square plate - L 264mm
110 Square plate - S 200mm
111 Square bowl 140mm
Sandstorm S Country Style CS Midnight Black B Mochachino MC
37Gourmet
Available March - August 2013
ROASTER SET
Purchase:
1 Extra Large Gourmet Roaster Bowl & Lid
1 Medium Gourmet Classic Roaster Bowl & Lid
1 Medium Gourmet Roaster Bowl & Lid
WAS R1401.00 N$1459.00 1 Small Gourmet Roaster Bowl & Lid
NOW FOR ONLY 1 Small Gourmet Classic Roaster Bowl & Lid
38 R1191.00 N$1240.00 S B CSSquare DINNER SET
S B MC
Available March - August 2013
WAS R1016.00 N$1055.00 Purchase:
NOW FOR ONLY 4 Large Square Plates
4 Small Square Plates
R864.00 N$897.00 4 Square Bowls 39July & Aug 2013
CURRY & RICE SET
Purchase:
1 Medium Gourmet Roaster Bowl & Lid
4 Multi-Oval Dishes
WAS R539.00 N$561.00
NOW FOR ONLY
R516.00 N$537.00
S B CS
PRODUCT OF
THE MONTH
July 2013
060 Rusk Holder R453.00 N$472.00
S
SPECIAL OFFER
August 2013
090 New Platter (2500 ml)
S B CS R290.00 N$303.00
40Coffee MUG SET
Purchase:
6 Coffee Mugs
1 Milk
1 Sugar Bowl & Lid
Available March - August 2013 S B CS
WAS R478.00 N$500.00
NOW FOR ONLY
R406.00 N$425.00
4142
Dinner SET
013 Small Plate R 71.00 N$ 74.00
038 Breakfast Plate R102.00 N$106.00
012 Large Plate R105.00 N$110.00
014 Soup/Cereal R 71.00 N$ 74.00
(400 ml)
* Sandstorm plates are available with
or without the pattern
S B CS
BAKED GOAT'S CHEESE, MUSHROOM
AND WILD ROCKET SALAD
800 g medium brown mushrooms S B CS
olive oil for drizzling
sea salt and black pepper 016 Soup / Cereal Dish R 71.00 N$ 74.00
100 g goat's cheese, crumbled (375 ml)
fresh thyme
200 g wild rocket
300 g smoked bacon rashers, cut and
fried
50 g walnuts, toasted and roughly
chopped
6 slices sourdough bread, toasted
Dressing;
10 ml red wine vinegar
2 garlic cloves, finely crushed
125 ml olive oil
Place the mushrooms in a Large Oval Roaster,
drizzle with olive oil and season with salt and
pepper. Top with cheese and fresh thyme and
bake for 15 to 20 minutes at 180°C. Whisk S B CS
together, vinegar and garlic. Slowly add olive oil
and whisk to combine. Season. To serve, place
017 Salad Bowl R138.00 N$144.00
rocket leaves in an Oval Salad Bowl, top with
(1400 ml)
mushrooms and sprinkle with bacon and
walnuts. Drizzle with salad dressing. Serve with
toasted sourdough bread. 4344
Square DINNER SET
111 Square Bowl R 73.00 N$ 76.00
(400 ml)
110 Small Square Plate R 73.00 N$ 76.00
109 Large Square Plate R108.00 N$112.00
S B MC
124 Square Salad Bowl R188.00 N$195.00
(1800 ml)
S B MC
INDIAN RICE SALAD
1 small tin peaches, cut into cubes
12.5 ml curry powder
37.5 ml lemon juice
500 ml cooked rice
25 ml chutney
125 ml condensed milk
salt
1 onion, finely chopped
250 ml mayonnaise
Drain peaches. Mix curry powder and lemon
juice. Mix remaining ingredients together in a
Square Salad Bowl. Add peaches and curry
mixture, stir thoroughly. Refrigerate overnight
and serve the next day. 45Dinner
MADE EASY
Hint:
When preparing one bowl
dishes, either combine hard
veggies like potatoes and
carrots or soft vegetables like
mushrooms and baby marrow
to ensure that all the vege-
tables are cooked. You don’t
want some still raw while
other veggies are overdone.
This also ensures that you
don’t have to open the oven
during the cooking process to
add soft vegetables to hard
which also saves electricity.
Place your meat, rice and
different vegetables in the oven
at the same time.
Hints for
Cleaning
• Spray your Argilla dish with Zeb oven cleaner
once a month and leave overnight. It looks
brand new the next morning
• Spread Handy Andy Gel on the insides of the
dish and leave overnight
Dishwashers
Argilla Pottery is safe for use in the
dishwasher, and will maintain their shine for
years to come. This allows for easy care and
effortless cleanup; perfect for today's busy life
style.
46Utility DISH
001 Utility Dish R334.00 N$348.00
(2000 ml)
079 Extra Large
Oval Roaster Lid R293.00 N$305.00
R627.00 N$653.00
S B CS
CHICKEN AND SPINACH PIE
500 g chicken breasts, cubed
salt and pepper
400 g spinach
125 ml cream
30 ml flour
1 roll readymade puff pastry
4 slices bread (white or brown)
125 ml mayonnaise
125 ml feta cheese, diced
Place chicken in an Extra Large Gourmet
Roaster, season with salt and pepper
microwave for 5 minutes. Add spinach and
microwave for another 5 minutes. Add cream
and flour, stir well and microwave for 3 minutes
until a creamy sauce is formed. Roll out dough
(not too thin) and cut in “braids” on the sides.
Remove crusts on bread and cut into matchbox
sized rectangles. Arrange the bread on the flat
part of the pastry. Spoon spinach and chicken
mix onto bread and sprinkle with feta. Braid
the pastry in order to close up the pie. Spray an
Oval Utility Dish with non stick spray and
carefully place pie on dish. Spread mayonnaise
over the entire pastry and sprinkle with
remaining feta. Bake for 30 minutes at 180°C.
Serve on a Square Platter. 4748
Square PLATTER & SQUARE PIE DISH
117 Square Pie Dish R175.00 N$183.00
(1600 ml)
118 Square Platter R300.00 N$313.00
S B MC
SARDINE PIZZA
Base:
750 ml self raising flour
5 ml salt
200 ml boiling water
200 ml oil
Topping:
2 tomatoes, thinly sliced
salt and freshly ground black
pepper
5 ml oreganum
400 g tin sardines in tomato sauce, flaked
10 ml margarine
1 onion, thinly sliced
½ green pepper, diced
375 ml Mozzarella/Cheddar Cheese,
grated
chopped parsley
Shake ingredients for base together in a plastic
container till a ball is formed. Spray a Square
Pie Dish with non-stick spray. Press the dough
onto the dish. Arrange tomato slices on the
base, season with salt, pepper and oreganum.
Spread the sardines with sauce over the
tomatoes. Arrange onions and green pepper
over the sardines. Top with grated cheese and
bake for 30 minutes at 180°C or until the edges
turn golden brown. Serve garnished with 49EASY MOUSSAKA
2 eggplants, cubed
2 onions, chopped
3 garlic cloves, crushed
500 g minced meat
45 ml tomato paste
5 ml sugar
salt and pepper
30 ml butter / margarine
30 ml flour
250 ml milk
125 ml Mozzarella cheese, grated
Place eggplant cubes in Medium Classic
Gourmet Roaster Bowl and sprinkle with
salt. Microwave for 10 minutes. Mix onions,
garlic, mince, tomato paste and sugar. Prepare
a white sauce with butter, flour and milk. Place
a layer of sliced eggplant into a Lasagne Bowl.
Top with a layer mince mixture and sauce and
repeat till the bowl is filled. Cover with grated
cheese and bake for 25 minutes at 180°C.
045 Lasagne Bowl R 88.00 N$ 92.00
(625 ml)
S B CS
50Cooking BASIC
GUIDE
Beetroot: Rinse 5 medium beetroots, place in
Roaster, no extra water needed. Bake in oven at
180oC for 1¼ hours or microwave for 8-10 minutes at
75% power. Beetroot remains sweet with no mess!
Pumpkin:
Microwave diced pumpkin for 15 minutes. Add sugar
and butter/margarine to taste.
GENERAL
• Microwave ovens differ in size - adjust the Butternut: Cut butternut in half. Place with skin and
recipe and cooking periods accordingly. pips in bowl. Without adding water, microwave
• Time of recipes is based on 1000w microwave covered for 7-10 minutes. Remove pips and peel.
oven. Adjust time of recipe according to micro- Cube and microwave for 5 minutes. Flavour to taste.
wave size. For a 600w microwave add
4 minutes of given cooking time. Gem squash: Halve gem squash and remove pips.
Sprinkle with sugar or salt, add a dash margarine and
Rice: 50 ml water. Bake at 180oC for 30 minutes or
1 Cup rice, 2 cups water and 1tsp salt. Place in oven at microwave for 3 minutes each.
180oC for 1 hour or microwave for 20-30 minutes and
allow to stand for 10 minutes. Carrots:
Bake 500g carrots with sugar, omargarine and a little
Pasta & Wheat: water for 30 minutes at 180 C or microwave for
Cover 250-500ml pasta with hot tap water. Add a dash 15 minutes.
of cooking oil and salt. Microwave for 10 minutes,
allow to stand for 10 minutes. Drain. Cauliflower: Cover raw cauliflower with white sauce
and grated cheese. Bake at 180oC for 1 hour.
Oats:
Mix 1 cup oats with 2½ cups water and salt to taste. Peas: Add sugar and butter/margarine to taste
Microwave for 4 minutes, stirring after 2 minutes. Add microwave for15 minutes.
butter/margarine and serve.
Curry: Fry chopped onion in frying pan on stove till
Mealie Pap: golden brown. Add salt, curry and other spices. Stir in
1 part maize meal, 3 parts hot tap water and salt. ½ cup smooth apricot jam. Place meat (beef, mutton,
For Grabble (Krummel) Pap: chicken, mince) in Roaster. Place potatoes and/or
1 part maize meal, 1 part hot tap water and salt. mixed vegetables on top of meat. Pour curry jam
mixture over. Cover and bake at either 180oC for
Oven: Pre-cook dry maize meal and salt in microwave 1½ hours or, preferably at 140oC for 2-3 hours.
for 30-60 seconds. Add water, stir well. Cook in oven
at 180oC for 45minutes. Stir and serve. Meat: All meat can be done without extra water, oil
Microwave option: Pre-cook dry maize meal and salt or fat.
in microwave for 30- 60 seconds. Add water, stir well. o
Microwave covered for 3 minutes. Stir and microwave Leg / Roast: Bake 2,5kg meat for 90 minutes at 180 C
for another 3 minute. Leave aside for 3 minutes. or until done.
Serve.
Chops:
Mealies: Place mealies in Medium Oval Roaster. Bake 6 portions at 180oCfor 40 minutes or microwave
Microwave covered for 4 minutes per mealie. Brush for 25 minutes.
with butter and season to taste.
Wors:
Mash: Place cubes of 4 large potatoes in Bake wors for 60 minutes at 180oC or microwave for
Roaster. Add salt, opepper and butter/margarine to 15-20 minutes.
taste. Bake at 180 C for 1 hour or microwave for
15 minutes. Allow to cool slightly, mash. Add milk or Beef:
cream and 5ml baking powder. Microwave for Cooking time depends on how you like your meat
3 minutes. Serve. done:
Rare: Microwave 450g 12-14 minutes
Potato Chips: Rinse chips in a weak solution of Medium: Microwave 450g 15-17 minutes
vinegar/lemon water. Dry chips on paper towel. Place Well done: Microwave 450g 18- 20 minutes
into a plastic bag. Add 1tbsp cooking oil, shake to Microwave first 5 minutes of cooking time at 70% and
cover chips with oil. Empty bag into Roaster bowl. then on 50% for remainder of time.
Microwave covered for 9 minutes. Allow to stand for
3 minutes. If you prefer your chips crispy bake (after Chicken (Whole): Bake 1,5kg for 60-90 minutes at
cooking in microwave) uncovered in oven for 180oC. Microwave option: 10-12 minutes per 450g.
30 minutes or until crisp. First 5 minutes of cooking time at 70% and then on
50% for remainder of time.
Sweet Potato: Add 30 ml brown sugar and
margarine to 500g sliced sweet potatoes. Bake for Chicken (Portions): Bake 6 portions for 45-60
30 minutes at 180oC or microwave for 15 minutes. minutes at180oC. Microwave option: 10-12 minutes
per 450g. First 5 minutes of cooking time at 70% and
then on 50% for remainder of time.
5152
Oval
049 Oval Salad (2000 ml) R138-00 N$144-00
SALAD
MULTI-OVAL
Dish
S B CS
048 Multi-Oval Dish (650 ml) R 88.00 N$ 92.00
S B CS
SWEET CHILLI VEGGIES
1 eggplant, cubed
1 small packet Brussel sprouts
baby potatoes
2 large onions, cut into quarters
1 tub sweet chilli cream cheese
Place veggies in a Medium Classic Roaster
and sprinkle with a little water, cover and
microwave for 10 minutes, stirring half way
through. Mix cream cheese with veggies and
spoon into Multi Oval Dishes. Bake for 20 to
30 minutes at 180°C. 51
5354
Soup MUG
069 Soup Mug R 57.00 N$ 59.00
(350 ml)
013 Small Plate R 71.00 N$ 74.00
S B CS
041 Individual Butter R 35.00 N$ 37.00
(50 ml)
011 Spoonrest R45.00 N$47.00 S B CS
S B CS MC
POTATO SOUP
6 potatoes, cubed
1 large onion, chopped
1 chicken stock cube
550 ml milk
250 ml cream
1 packet potato bake
1 packet cream of chicken soup
powder
1 packet bacon, diced and fried
salt and pepper
fresh parsley
Microwave potatoes, onion, stock cube in a
little water in the Gourmet Deep Roaster,
on high until soft. Drain and add 500ml milk
with cream and mash. Mix potato bake and
chicken soup powder with 50 ml milk to form a
paste (add more milk if necessary). Mix paste
with potato mixture and add bacon. Add salt
and pepper to taste. Microwave until cooked
through and a thick broth is formed (more milk
can be added for a thinner soup). Serve in
Soup Mugs garnished with fresh parsley. 5556
Mixing
BOWLS
143 Mixing Bowl (1 kg) R149.00 N$155.00
142 Mixing Bowl (500 g) R 74.00 N$ 77.00
Espresso CUP & SAUCER
S B CS
057 Espresso Cup (75 ml) R 54.00 N$ 57.00
056 Espresso Saucer R 33.00 N$ 34.00
R 87.00 N$ 91.00
S B CS
QUICK MANGO CHUTNEY
200 g mango, cubed
1 onion, chopped
125 ml white vinegar
250 ml soft brown sugar
2 ml masala
3 ml turmeric
2 garlic cloves, finely chopped
1 cinnamon stick
Microwave all the ingredients the 500g Mixing
Bowl for 20 minutes, stirring every 5 minutes.
If you overcook it and it becomes syrupy add a
little water and stir till the syrup dissolves. Store
in a sterilized glass bottle with sealed lid. Serve
individually in Espresso Cup or Saucer. 5758
Square MUG & SAUCER
122 Square Coffee Mug R 54.00 N$ 57.00
(300 ml)
S B CS
123 Square Saucer R 45.00 N$ 47.00
R 99.00 N$104.00
S B MC CS
TIRAMISU
4 egg yolks
250 ml
60 ml
500 g
with
2 packets
250 ml
sugar
marsala or sweet wine
Mascarpone cheese (or 250 g
smooth cream cheese mixed
250 ml whipped cream)
finger biscuits
strong black coffee, cooled
Bread PAN
5 – 10 ml coco
50 g dark chocolate, grated
Place egg yolks, sugar and wine in a mixing bowl
and whisk over boiling water until the sugar has
dissolved and the mixture has doubled in
volume. Remove the bowl from the steam and
continue whisking until the mixture has cooled.
Carefully fold the mascarpone into the mixture.
Line Bread Pan with cling wrap, allow enough
wrap to hang over the edges of the pan. Dunk
biscuits in coffee and line the bottom of the pan. S B CS
Spread a third of the cheese mixture over the
biscuits, repeat the process twice more and end
with the cheese mixture. Carefully cover with
cling wrap and leave overnight in the 065 Bread Pan R133.00 N$139.00
refrigerator. Just before serving, carefully loosen (1300 ml)
the edges and turn out onto a Large Square
Plate. Cut away the wrap on the sides and
carefully pull out the wrap underneath the
dessert. Cut remaining biscuits in half and press
them up against the sides of the desert. Sprinkle
with coco and grated chocolate. Cut into thick
slices to serve. 5960
Coffee MUGS
020 Coffee Mug
(250 ml) 032 Teaspoon Holder
R 54.00 N$ 57.00 R 54.00 N$ 57.00
S B CS S B CS
* Sandstorm mugs are available with
Souflè
or without the pattern
SAVOURY SNACKS
200 g cream crackers DISH
125g butter, melted
Egg Layer:
6 hardboiled eggs, shelled
125 ml Cheddar cheese, finely grated S B CS
90 ml mayonnaise
15 ml chutney
pinch salt 053 Soufflé Dish (170ml) R 42.00 N$ 44.00
pinch cayenne pepper
Ham Layer:
250 g cream cheese
125ml Cheddar cheese, finely grated
5 ml fresh parsley, finely chopped
3 shallots, chopped
6 slices ham, finely chopped
salt and pepper
Chop cream crackers in a food processor until
fine, add butter. Line 6 Soufflé Dishes with
cling wrap. Divide the cracker mix in 3 even
parts. Divide 1 of the 3 parts between the 6
dishes and press into each dish. Mix together
all the ingredients for the egg layer and divide
between the 6 dishes. Top with another layer
of cracker mix. Mix together all the
ingredients for the ham layer and divide
between the 6 dishes. Top with a final cracker
layer. Leave to set overnight in the
refrigerator. Turn out onto a Square Platter
and serve. 6162
Tea SET
MEMORABLE MILK TART
Crust:
250 ml sugar
200 g margarine
2 eggs, whisked
20 ml baking powder
4 x 250 ml flour
pinch salt 147 Tea Cup (200 ml) R 39.00 N$ 40.00
148 Tea Saucer R 35.00 N$ 37.00
Filling: R 74.00 N$ 77.00
1 milk S B CS
1 cinnamon stick
3 eggs
250 ml sugar 152 Sugar Bowl (250 ml) R 42.00 N$ 44.00
45 ml flour 153 Sugar Lid R 38.00 N$ 39.00
30 ml custard powder R 80.00 N$ 83.00
pinch salt
S B CS
5 ml butter
2 ml almond essence
ground cinnamon R 74.00 N$ 77.00
149 Milk (300 ml)
S B CS
Spray 6 Individual Bread Pans with non
stick spray. Mix sugar and butter till creamy.
Add eggs and mix well. Add dry ingredients
for crust and mix well. Form a ball and
refrigerate for 30 minutes. Divide dough into
6 equal parts and line the bottom and sides of INDIVIDUAL
each dish with the dough. Prick the dough
with a fork and bake for 20 minutes at 180°C.
Leave to cool.
Filling: Add the cinnamon stick to the milk and
bring to a boil. Leave to cool until lukewarm,
remove the cinnamon stick. In a Large
Bread PAN
Mixing Bowl, mix together eggs and sugar.
Add flour, custard powder and salt and mix
well. Slowly add milk while stirring
continuously. Pour the mixture back into the
pot and heat slowly, while stirring, until it
thickens and boils. Add the butter and
almond essence and allow to cool a bit. 008 Individual Bread Pan R 48.00 N$ 50.00
Divide the mixture between the six bread (200 ml) S B CS
pans and bake for 15 minutes, until slightly
brown on top. Sprinkle with ground
cinnamon and cool completely until set.
6364
Classic CUP & SAUCER
022 Cake Pudding Ring R237.00 N$247.00
S B CS
S B CS
106 Gourmet Classic R 50.00 N$ 52.00
Cup (200 ml)
107 Gourmet Classic
Saucer R 45.00 N$ 47.00
R 95.00 N$ 99.00 230 Flower Vase R161.00 N$168.00
S B CS
N I N E M I N U T E M I C R O WAV E
PINEAPPLE CAKE
25 ml butter
125 ml brown sugar
150 g pineapple rings
6 maraschino cherries
1 box (single layer size) vanilla
cake mix, as well as cake
ingredients as stated on the box (oil,
milk and eggs)
1 egg, beaten
Spray Cake Pudding Ring with non stick
spray. Melt the butter in cake ring for 1
minute in the microwave. Spread brown
sugar on top of the butter. Place the
pineapple rings around the ring, on top of
the brown sugar (save the juice) slice the
maraschino cherries and place in and
around pineapple rings. Prepare cake mix in
a Mixing Bowl and add extra egg and
pineapple juice. Pour cake mix over
pineapple rings. Microwave on high for 9
minutes. Allow to cool completely before
turning out and serving. 6566
Kings
026 King’s Mug (325ml)
MUG
R 54.00 N$ 57.00
S B
Big5 GIFT SET
Snail DISH
S
Our Big 5 set consist of 6 Kings Muggs
depicting the Big 5. The sixth mug is a
combination of the various animals.
Ideal to spoil that wildlife lover or
guests from abroad.
Available March - August 2013
WAS R492.00 N$514.00
089 Snail Dish R 81.00 N$ 84.00 NOW FOR ONLY
S B CS
R410.00 N$428.00
CHOCOLATE FRUIT AND NUT BON-
BONS
300g plain chocolate (white or brown)
dried fruit,berries and nuts
Place the chocolate in a bowl over simmering
water and leave to melt, stirring occasionally.
Spray a Snail Dish with non stick spray and
spoon melted chocolate into each hole. Add
dried fruit and nuts to each hole. Refrigerate
for at least 10 minutes before serving.
67Andrea
van Oosten
“I had just had my first child
and did not want to have to
go out and work and
leave her at home!!”
I started Argilla about 14 years ago. I saw a display at the Home Expo and I loved it. Originally I was
interested in Argilla because I had married into a big family and wanted a dinner service that could start
basic and add items on a monthly basis. I was also looking for as a business from home as I had just had
my first child and didn’t want to have to go out and work and leave her at home!!
While chatting to Lizbe at the Expo she invited me to join the business. “You can earn extra money and
at the same time get your dinner service at 30% discount if you get the required target to qualify”. I told
her I would think about it. That Sunday we sang a song in church about “I am the potter, you are the
clay”and I decided that it was a sign for me to take on the challenge of selling Argilla Pottery. Since
Argilla was started in faith, I decided to let God be the Potter of my life and I would let Him mould me in
this business. Needless to say, the rest is history.
I signed up with the company and bought my demo kit. Those days you could get a bit of almost
everything and had samples of all the products. I was so excited when my demo kit arrived. I had such
fun unpacking all the products and thinking how fantastic they were. I then had to get selling and make
this business work. I also had to work very hard to ensure that I made my required target in order to
have my goods delivered to my front door. That was a great incentive. Because I wanted to buy my
dinner service, I needed maximum sales to get maximum commission and started recruiting
marketers. I was battling to qualify as a manager - but was blessed when Lizbe decided to stop, and I
was offered her team. That was about 6 years ago. I have really enjoyed being a manager and growing
my team. Some marketers come along for only a while and tother marketers that have been with me
for a long time. If you are thinking of working towards being a manager – never let the bumps in the
road discourage you. Same as in life, sometimes people come into your life for a short while but
everyone that comes into your life is for a reason and for a life lesson.
68The important thing with this business is to set goals and
decide what you are going to do with the money. Since
we are in the property business I managed to purchase
an old property and each month I pay my bond and it is
amazing how quickly this has worked in getting my
bond paid off. I am hoping that in the next few years I
will be able to buy another property as an investment.
One day I will pass these onto my children as a thank
you for understanding when I was busy and they needed
my attention. They will then have their reward. This
year I was also able to afford air conditioners for my
home and my little office where I have my pottery
displayed and where I keep stock to enable me to have
products on hand for clients as often as I can.
I would like to thank all the staff at head office who have always been there to keep me focused and
encouraged. I have really been blessed to have you all there to help. To my wonderful marketing team
who has always given their best when I needed them to. Last, but not least, a big thank you to my family
who have supported me and been there for me. A special dedication to my mom, whom I lost this year, as
she supported me in such a big way. She was always there to encourage me, to buy products and tell her
friends about them. A mom in a million who I really miss so much.
My girls have also now got to the stage where they are starting to do baking and cooking and even they are
now starting to enjoy Argilla. My husband has also been a very big fan and often around the braai and with
guests at meal tables you will hear him tell of this great product called ARGILLA POTTERY!!! I hope that I
will be fortunate enough to be part of Argilla for a very long time. I have been part of many network
marketing businesses but I have been with Argilla the longest and it has definitely been my most successful
business, I will not be changing to anything else.
HOT GOOEY CHOCOLATE
PUDDINGS
125 g good quality dark chocolate
125 g unsalted butter
3 large eggs
150 g castor sugar
35 g plain flour
extra butter and flower for the
soufflé dishes
Break the chocolate into small pieces, dice the
butter and put them in a bowl over simmering
water. Whisk occasionally until both are
perfectly melted. In another bowl gently whisk
the eggs and stir in the sugar and flour. Gently
whisk the melted chocolate into the egg
mixture. Allow the mixture to rest a while, it can
even rest for 3 to 4 hours. Rub the insides of 5
Soufflé Dishes with butter and dust with flour.
Divide the mixture between the 5 dishes and
place them on a Square Platter. Bake for 15 – 20
minutes at 180°C or until the edges are set and
the tops are nearly firm and cracking a little but
the centre is still gooey. Serve immediately with
cold cream. 69Elegant Range Heritage Range
Timeless Pewter Range
130 Cake Lifter
190 Steak Knife
200 Gravy Spoon
180 Soup Spoon
170 Dessert Spoon
230 Serving Spoon
Pewter CUTLERY
150
160
250
260
140
120
Table Fork
Table Knife
Fish Fork
Fish Knife
Butter Knife
Cake Fork
100 Tea Spoon
Each elegant piece is individually 110 Sugar Spoon
handcrafted and styled by design. Ideal as 270 Salad Set
a special gift to cherished friends and
family or simply spoil yourself by owning 240 Letter Knife (gift box incl.)
this beautiful designer cutlery.
Gift boxes available
* Pewter cutlery not dishwasher safe
70Now YOU can decide how much
YOU want to earn!
“It feels great,
being my own boss!”
From just a few extra rand a
week to earning thousands in a
month - it’s possible with a business as an
Independent Argilla Marketer!
We are looking for people
IN YOUR AREA
to join the Argilla Team.
We are looking for someone in this area who wants
to earn additional income and who might be
interested in owning and operating his or her own Benefits of starting your own Argilla:
home based business. • Discount on your own Products
• Training & Support
• Determine your own working hours
• Work from Home, Full- or Part time
• Be your OWN boss
• Excellent financial rewards
• Set your own Schedule
• Earn recognition and overseas trips
• Exclusive, hand-made, designer pottery
Start your
• Stylish from the oven to the table Argilla Business today
• A convenient & healthy way of cooking and start making money!
For more information about joining Argilla Pottery
contact your Marketer or Head Office at:
012 544 1433 • argilla@krause.co.za
www.argillapottery.co.za
Argilla POTTERY
71Credits:
Photographer - Francois Booyens
A special word of thanks to everyone involved
in the creation of this catalogue, from supplying recipes,
concept and cooking to styling and design.
Head Office: +27 12 544 1300
Fax: +27 12 544 1301
argilla@krause.co.za
www.argillapottery.co.za
Contact your Marketer at:
March - August 2013
Like us on Willa Krause Group Watch us on
Since strong demand occasionally results in early sell-out of some items, offers are available
while stocks last. Argilla Pottery reserves the right to change any printed price at any time,
without prior notice. Subject to copyright.
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