Nichts ist schöner als ein gut gedeckter Esstisch für Familie und Gast. Diese Teller sind in einem schönen Zustand und können für jede Gelegenheit und insbesondere für Ihre Herbst- und Thanksgiving-Tischlandschaft verwendet werden. - Paar Pfaltzgraff Plymouth Steingut Speiseteller - 11,25 "rund - Können als Ergänzungen, Ersatz oder als Serviergeschirr verwendet werden KOSTENLOSER VERSAND! Nur 1 Paar in dieser Größe und Design verfügbar. Bitte E-Mail bei Fragen, da keine Rückgabe auf antike, Vintage, handgefertigte und früher besessene Artikel. Ich bin dabei, mich zu verkleinern, und muss alle meine feinen Vintage-Leinen und anderen Vintage-Artikel loslassen. Angeboten wird eine große Auswahl an gestickten und gehäkelten Artikeln, die in schönem Zustand sind und für eine Vielzahl von Projekten verwendet werden können.
These Zesty Lentil, Bean & Rice Plates are a super easy 30 minute vegan dinner. Filled with veggies, beans, lentils and a savory sauce.
Delight in the charm of Cath Kidston's 'Feels Like Home' Side Plate set. This Modern-vintage gem warms your heart and food with oven-safe magic up to 200 degrees. Effortlessly coordinating with mix-and-match designs, it's a treat for the eyes. For the perfect way to effortlessly clean and be of your convenience they are both dishwasher and microwave safe too. Indulge in the joy of 'Feels Like Home', where vintage dreams meet contemporary convenience.
Sweet and sour Chinese inspired tofu in a yummy lemon sauce. It's plate licking good and ready in 30 mins!
Fine earthenware dinner plate decorated with a floral transfer.
For when it's too hot to turn on the stove, stove-free recipes for the summer.
Very good preowned condition vintage MacKenzie-Childs Aalsmeer dinner plate is 11.5” diameter and is white with blue basket weave pattern and yellow dots. Pink tulips in center. There are no cracks or chips but it has light scratches as noted in photos. This plate is a vintage and rare one made by the original owners of MacKenzie-Childs.  3929
14 Food Failures from the '50s and '60s That'll Make You Say "Jell-No" - The internet has generated a huge amount of laughs from cats and FAILS. And we all out of cats.
These blue and white lily dessert plates are full of character, with a chippy and patinated design. They are perfect for serving desserts and can also be mixed and matched on your table. -Size: 7 in -Materials: ironstone-Provenance: Vintage -Sourced From: the south-Made in: England-Notes: sold in sets of either 4 or 5. patinated and in imperfect condition. several cracks in plates.
These vintage heirloom seeds are beautifully packaged and will add a touch of nostalgia and variety to your vegetable garden and dinner plate. Rainbow swiss chard is a vegetable best suited to full sun with shade for warmer weather, well fertilised soil. A great companion plant for herbs, onion, and beetroot. When to plant (see zone map to find your zone): Zone 1: September - MarchZone 2: August - MayZone 3: Any timeZone 4: February - September Produced by the Little Veggie Patch Co, a small Melbourne-based business whose passion it is to help others live a greener lifestyle and grow their own food. No postage to Western Australia Browse all our organic heirloom seeds.
I don’t know about you, but we can’t get enough of the Disney Moana movie around here! More often than not somebody in our house is singing “I’m so shiny!” (ok, it’s usually me 🙂 ). So naturally, with a house full of Moana fans, I set to work creating a Moana craft for the kids. And I came up with this super-easy Moana paper plate craft, inspired by the shiny Tamatoa crab!You’re going to love how easy this paper plate craft is to make. Plus, I created a free printable to help you along the w
This easy snickerdoodle zucchini bread recipe makes two loaves of snickerdoodle bread. Each slice is moist, tasty, cinnamon-sweet, and oh-so filling.
Get cooking with carrots and enjoy one of these Healthy Carrot Recipes tonight! Whether you
Creamy and healthy risotto recipe made with butternut squash, brown rice, parmesan cheese, and then topped with some delicious mushrooms.
A rich and flavorful tomato sauce made from oven-roasted cherry tomatoes.
I love eggplant. In fact, it might just be my favorite vegetable. Although, I don't order it when I go out to eat because every time I have gotten it at a restaurant it is just so saturated with oil, and it's usually disgusting. Who wants to eat an oily, spongy mess?? Actually, the truth of the matter is I don't really care for fried foods period. One time I tried making general chicken at home, and by the time I was done frying up all the little chicken pieces I was so grossed out I barely ate any of it. Maybe it's just that I don't care for frying foods at home....I don't know, but I do know that I don't like fried eggplant! When I finally decided to cook up some eggplant at home I made up my mind right away that I wasn't going to fry it. I knew I could bake it and that it would turn out way more appetizing. I am so glad that I attempted to bake it because it really is soooo much better this way! I do believe I have become an eggplant snob....I pretty much only eat it when I make it. If the only time you've eaten eggplant is when you've gone out to eat, I am pleading with you to give it another chance and try making it at home. Once you do I bet you will love it! Maybe not as much as I do, but you get the point .☺ Baked Breaded Eggplant 1 very large eggplant, or 2 smaller ones 1 large egg 2-3 cups (start with 2 and add more if needed) of seasoned breadcrumbs Olive oil Garlic Salt to taste Preheat oven to 375. Line 2 baking sheets with aluminum foil and coat each pan with olive oil (it’s easier if you spread it around with your fingers). Peel and slice eggplant about a ¼ inch thick. In a small bowl whisk together the egg with about a tablespoon or two of water. Pour 2 cups of seasoned bread crumbs on a plate and set aside. Dip each piece of eggplant in the egg mixture and then dredge in the bread crumbs and set onto the baking sheets. Once you’ve finished this process you will need to drizzle a little olive oil on top of each piece of eggplant. Place in oven and cook for about a ½ hour, turning each slice of eggplant after 15 minutes. When it's done it should be a nice golden brown, so increase your cooking time if need be. When it comes out of the oven I sprinkle a little garlic salt over all of them. Serve hot or cold, either way it's yummy! Serves 4.
Flavored Butters are so easy to make and make a wonderful gift. They taste delicious too!
These vegan zucchini fritters are made with red lentils and sweetcorn. Healthy and super versatile, they're delicious as a starter or side dish, in sandwiches, and in salads. Gluten-free and easy to make with accessible ingredients.
This ‘meat’ loaf is gorgeous, mainly because it’s a quick recipe to prepare, and also because it yields a delicious flavour & texture. It can be made any day of the week, and served with your favourite potatoes, mashes – roasted or fried – with steamed vegetables of your choice, […]
Spicy and tangy these cauliflower tinga tacos pack a punch!
