Argilla · Argilla Team [email protected] Francell Krause Willa Krause Group Managing Director...
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Eunia shares her story Argilla LIFESTYLE Food for Your investment in a healthy lifestyle Family and friends Sept 2012 - Feb 2013 RSA / Botswana R10.00 Namibia N$12.00
Transcript of Argilla · Argilla Team [email protected] Francell Krause Willa Krause Group Managing Director...
Euniashares her story
ArgillaLIFESTYLE
Food for
Your investment in a healthy lifestyle
Familyand friends
Sept 2012 - Feb 2013RSA / Botswana R10.00
Namibia N$12.00
59 Caramel Custard Tartlets
61 Quick-Quick Pudding
63 Savoury Carrot Cakes
65 Choc-Coconut Yogurt Cake
67 Sticky Toffee Pudding
69
45 Cheese, Onion and
Olive Flat Bread
47 Sardine Pie
49 Mexican Mince Taco’s
51 Spaghetti Bake
53 Olive and Feta Garlic Bread
55 ProNutro Rusks
57 Chocolate Tarts
Honey-Lemon Chicken
2
Recipes7 Pumpkin Wheels
9 Maritza’s Chicken
11 Pumpkin and Feta Quiche
13 Beef and Pasta Dish
15 Tasty Satay Casserole
17 Bread Stew
19 Stuffed Pork Neck Fillet
20 Smoked Paprika Chicken
and Vegetable Bake
22 Squash Bake
23 Paptert
24 Yogurt and Herb Chicken
Drumsticks
27 Tasty Microwave
27 Mielie Soufflè
30 Baby Marrow and Mushroom Bake
43 Soy Sauce Lamb Chops
Ribs
29 Seafood Spaghetti
3
NEWPRODUCT
p 7
All-in-One Dish
MEET THE
TEAM
p 4
ArgillaMESSAGE
WillaFROM
p 5
PROMOTIONS
p 31, 33 - 35, 38 - 41 & 65
SpecialBASIC
CookingGUIDE
p 44
ArgillaINSTRUCTIONS
p 6
ArgillaPRICE LIST
p 36-37Hints
COOKING&
CLEANING
p 18
4
Willa Krause GroupGraphic Designer
Carmen v Niekerk
Willa Krause GroupGeneral Manager
Riekie Muller
Argilla Team
Francell KrauseWilla Krause Group
Managing Director / CEO
Siebert WiidWilla Krause GroupMarketing Director
Liesel Krause-Wiid
Ludwig KrauseWilla Krause Group
DirectorWilla Krause Group
Graphic Designer & Make-up Artist
Meet the
at Head Office
ArgillaFactory Manager
Neels Evenwel
Lollie Schutte
ArgillaAccounts & Finances
ArgillaOperational Manager
Elsa Lombard
Willa Krause GroupMarketing Co-ordinator
Trudy Marx
ArgillaB-Grade
Lin Steenkamp Andrea vd Westhuizen
Willa Krause GroupReceptionist
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In 1978 I started a business out of faith and a promise. I amso extremely thankful that in 2013 we will celebrateArgilla's 35 birthday.
To this day I'm still in love with Argilla products, and even though they are esthetically verypleasing, it's the way these pots transform ordinary meals into delicious, mouth-watering dishes that'sreally important to me. The biggest bonus is the quality time it allows me to spend with my family.
I often get asked if there is any difference between the coloured products with regards to using theproduct or the results. No matter what colour your Argilla product, the results will always be the same– nutritious and delicious.
I can recommend the recipes in this edition – have fun preparing them for family and friends, expectloads of compliments. Now you can also help fight breast cancer by buying the Trio Set, a percentage ofeach set sold will be donated to Pink Drive, see page 33 for more information.
Make use of all the great special promotions each month. Ensure that you don't miss out on any of themby making sure your Argilla Marketer has your e-mail address. By hosting an Argilla party, you can earnfree products while learning how to prepare meals quick and easy!
Thank you for your loyalty over the years and for inviting Argilla into your homes.
th
Willa KrauseFounder & Director
Willa
6
Instructions
Argilla products can be used
in a microwave,conventional oven, convection oven,
or gas stove and isdishwasher proof
Argilla pottery is exclusive, hand-made works of art, glazed at avery high temperature of1180°C, ensuring durable qualitywhich will last a lifetime whenused correctly.
Imperfections are characteristicto the handmade Argilla pottery.
Please note that the Midnight BlackRange has a gloss glaze, extra careshould be taken to avoid scratches.
Country Style (CS)Sandstorm (S) Midnight Black (B) Mocha (M)
Mochachino (MC)
Macchiato (MH)
Latte (L)• Argilla pottery is fragile•• Not useable on stove plate -• It is safe to cook at 180 °C - if you prefer a lower temperature, extend the cooking period, 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 can 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 (eg. placing hot pottery on cold surface or cold pottery
on heated surface), use wooden board. Thermal shock can cause pottery to break• After cooking, switch 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 pre-heating the oven - Bowls are placed in cold oven, thus saving electricitycan be used in the oven, microwave oven, or gas stoves and is dishwasher safe
160 °C
aoff
• No more slaving in front of the stove, entire meal can be placed into the oven at once and left untildone
• More time for yourself and/or your children, it will only take 15 minutes to put the food into your Argillapottery and into the oven!
• Pay using cash, credit card or lay-by
PRODUCTNew
099 All-in-One Dish
R175.00 N$183.00
(2000 ml)
Pies, puddings, pasta, tarts and treats; savoury or sweet!The extremely versatile is a must have!NEW All-in-One Dish
S B CS
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Ideal to prepare family meals like lasagne and chicken pie or even for your favourite fridge tart!
PUMPKIN WHEELS
Syrup
All-in-One Dish
Betsie Grobbelaar
450 ml cake flour10 ml baking powder1 ml salt125 g butter / margarine2 eggs, beaten
pumpkin, cooked and cooleddownfine apricot jammilk, if needed
:350 ml boiling water250 ml sugar25 ml butter / margarinepinch nutmeg
Sieve flour, baking powder and salt together.Rub butter with fingers into flour mixture. Addeggs and mix to a dough that can be rolled out,into a large rectangle. Mash pumpkin andspread over dough. Roll up like a Swiss roll. Sliceand pack in . Spread with jam,mix syrup ingredients and pour over pumpkinwheels. Bake for 1 hour at 180ºC.
GourmetROASTER
EXTRA LARGE
R294.00
R168.00R462.00
088 Large GourmetExtraRoaster(3500 ml)
Bowl
087 Large GourmetExtraLidRoaster
N$306.00
N$175.00N$481.00
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S B CS
MARITZA'S CHICKEN
Large OvalRoaster
1 whole chicken1 small pkt fruit chutneyflavoured chips,crushed75ml plain yoghurt,mayonnaise or creamcheese salt andpepper
baby potatoes,peeled and cut into wedges
cherry tomatoesfeta
cheese
Loosen skin of chicken, do not remove justloosen using a spatula or spoon. Mix chipsand yoghurt, rub mixture under skin andseason to taste. Place in
, add baby potatoes, can beseasoned with plain chutney or remainingmixture.
andfeta cheese, allow chicken to brown.
Cover and bake for 90 minutes at180ºC. Remove lid, add cherry tomatoes
Maritza Krüger
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11
FlatLIDS
R136.00100 Medium Flat Lid N$141.00
The Medium Flat Lid fits theGourmet Deep-, the Medium Gourmet-
and Medium Classic Roaster Bowls
R122.00 N$127.00083 Medium GourmetRoaster Bowl(2200 ml)
R258.00 N$268.00
S B CS
088 Extra Large GourmetRoaster Bowl(3500 ml)
R294.00 N$306.00
003 Extra Large Flat Lid R230.00R524.00
N$240.00N$546.00
PUMPKIN AND FETA QUICHE
Crust:
Filling:
Crust:
Extra Large Flat Lid
Filling:Medium Gourmet
Roaster
220 g cake flourpinch salt150 g unsalted butter, cutinto blocks1 egg yoke15 ml ice water
500 g butternut, peeled andcubed
olive oil30 ml butter3 leeks, thinly sliced (onlywhite parts)2 circles Feta, broken intosmaller pieces3 sage leaves, chopped3 eggs2 egg yolks310 g can dessert cream
salt and freshly groundblack pepper
nutmeg, grated
Sieve flour and salt. Rub butter with fingertipsinto flour, till it looks like bread crumbs. Beategg yolk and ice water together; stir into dryingredients to form a ball of dough. Cover incling wrap and refrigerate for 30 minutes.Roll dough out on a flavored surface. Line
with dough and prickusing a fork. Bake blind for 10 minutes,remove paper and beans, bake for another 5minutes till done but still pale in colour. Allowto cool.
Place butternut in, drizzle with olive oil. Microwave
for 8 - 10 minutes; allow to cool. Spoonbutternut into crust, add leeks and feta.Sprinkle with sage. Beat eggs, egg yolks andcream together. Season with salt, pepper andnutmeg. Pour over ingredients in crust andbake for 30 minutes till set and golden brown.Allow to stand for 5 minutes before serving.
MS B CS
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13
GourmetDEEP ROASTER
R145.00
R106.00R251.00
081 Gourmet Deep R Bowloaster(3500 ml)
084 Gourmet Deep Roaster Lid
N$151.00
N$111.00N$262.00
S B CS
BEEF AND PASTA DISH
Gourmet Deep Roaster
3 onions, choppedoil
1 garlic clove, crushed1 kg beef, cubed3 potatoes, peeled and cubed375 ml small pasta shells500 ml water1 pkt tomato cream soup powder20 ml curry powder60 ml chutney
salt and pepper15 ml tomato paste
Microwave onions, oil and garlic for 4 minutesin till soft. Addmeat, cover and microwave for 5 minutes. Stirand microwave for another 5 minutes. Addpotatoes and pasta, mix well. Mix remainingingredients, pour over and mix. Cover andmicrowave for 15 minutes, stirring every 5minutes. Serve warm.
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15
GourmetROASTERS
MEDIUM & SMALL
R122.00
R106.00R228.00
N$127.00
N$111.00N$238.00
083 Medium GourmetRoaster Bowl(2200 ml)
084 Medium GourmetRoaster Lid
085 Small GourmetRoaster Bowl(1000 ml)
086 Small GourmetRoaster Lid
R103.00
R 69.00R172.00
N$107.00
N$ 72.00N$179.00
S B CS
MS B CS
Hannari Bester
TASTY SATAY CASSEROLE
Medium Gourmet Roaster
500 g lean pork / beef cubes1 onion, finely chopped2 garlic cloves, chopped5 ml fine coriander1 ml peri-peri15 ml chives100 - 125 ml peanut butter250 ml coconut milk20 ml soy sauce
oil / butter
Fry onion, garlic, coriander, peri-peri andchives in a little oil / butter for 3 minutes in a
on high in themicrowave uncovered. Add the meat andpeanut butter, cover and microwave for5 – 7 minutes. Add coconut milk and soy sauce,microwave till mixture starts boiling. Garnishwith fresh parsley and serve with roti's.
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ClassicROASTERS
SMALL & MEDIUM GOURMET
R122.00
R106.00R228.00
N$127.00
N$111.00N$238.00
135 Medium GourmetClassic Roaster Bowl(1250 ml)
084 Medium GourmetRoaster Lid
R103.00
R 69.00R172.00
N$107.00
N$ 72.00N$179.00
034 Small GourmetClassic Roaster Bowl(800 ml)
086 Small GourmetRoaster Lid
MS B CS
MS B CS
BREAD STEW
Small Gourmet Classic Roaster
GourmetMedium Roaster
250 g dough from yoursupermarket500 g beef brisket or chuck30 ml flour15 ml oil150 g onions450 g carrot300 g baby marrow2 bay leaves50g tomato paste2 cubes beef stock dissolved in 500ml
hot water125 ml fruity red wine
Greaseand place dough inside. Allow to rise. Bake at180ºC for 30 minutes until done. Place beef,flour and seasoning in plastic bag and shaketill covered. Put meat into
, add onions, vegetablesand bay leaves. Mix tomato paste, beef stockand wine, pour over meat. Bake covered at180ºC for 2 – 2 ½ hours till done. Cut off topof bread and hollow out. Spoon cooked meatinto bread and serve.
DinnerMADE EASY
Place your meat, rice anddifferent vegetables in the oven
at the same time.
Hint:When preparing one bowldishes, either combine hardveggies like potatoes andcarrots or soft vegetables likemushrooms and baby marrowto ensure that all the vege-tables are cooked. You don’twant some still raw whileother veggies are overdone.This also ensures that youdon’t have to open the ovenduring the cooking process toadd soft vegetables to hardwhich also saves electricity.
Hints forCleaning
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.
• Spray your Argilla dish with oven cleaner oncea month and leave overnight It looks brand newthe next morning
• Spread on the insides of the dishand leave overnight
Zeb
.
Handy Andy Gel
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STUFFED PORK NECK FILLET
Basting Sauce:
Small Gourmet Roaster
Extra Large OvalRoaster.
1,5 kg pork neck, filleted100 g bacon100 g wholegrain mustard
salt and freshly ground blackpepper250 g soft, dried apricots, shredded60 ml fresh sage, chopped4 slices fresh white breadcrumbs
soft butteroil for roasting
30 ml olive oil60 ml soy sauce15 ml honey15 ml brown sugar
Weigh fillet to determine cooking time: 25minutes per 500g plus another 20 minutes.Remove excess fat and sinew from fillet andunroll it on a clean working surface. Microwavebacon in a uncoveredfor 3 minutes. Spread mustard over meat, seasonwith salt and pepper. Combine apricots, sage,bread crumbs and bacon. Add enough of butterto bind the ingredients, spread mixture overmeat. Roll up and tie with string. Mix bastingingredients. Place fillet in
Season with salt and pepper, baste andbake covered for 30 minutes at 180ºC. Baste andreturn to oven for remainder of cooking time.Allow fillet to rest for 10 minutes before carving.Cut into thick slices, garnish with fresh sage andserve.
SMOKED PAPRIKA CHICKEN ANDVEGETABLE BAKE
Extra LargeOval Roaster
Evelyn Kanengoni
1 butternut, peeled and sliced into0.5 cm thick rounds5 large potatoes, peeled and cut into0.5cm thick rounds2 big sweet potatoes, peeled and cutinto 0.5 cm thick rounds.1 free range chicken, cut intoportions, trim10 ml Robertson Mediterraneanvegetable seasoning5 ml Robertson Mixed herbs
Ina Paarman's Cajun spicesmoked paprika
15 ml olive oil
Sprinkle butternut, potatoes and sweetpotatoes with 2 teaspoons Mediterraneanseasoning, 1 teaspoon mixed herbs and oliveoil, mix well. Layer the bottom of
with the vegetables, first layerpotato slices, second layer butternut slices anda third layer sweet potato slices. Mix the Cajunspice and smoked paprika and generously coatthe chicken pieces with this mixture. The meatcan be left to marinate for an hour. Put thechicken pieces on top of the vegetables. Coverand bake at 170 º C for 1 ½ - 2 hours.
excess fat
10 ml10 ml
20
UtilityDISH
R301.00
R264.00R565.00
N$314.00
N$275.00
N$589.00
001 Utility Dish
(2000 ml)
079 Extra Large
Oval Roaster Lid
S B CS
21
OvalROASTER
EXTRA LARGE
R330.00
R264.00
R594.00
N$344.00
N$275.00
N$619.00
078 Extra Large Oval
Roaster Bowl
(4000 ml)
079 Extra Large Oval
Roaster Lid
S B CS
Kitta vd Vyver
SQUASH BAKE
Medium OvalRoaster
1 kgMixing Bowl Medium OvalRoaster
8 gem squash, halved, pipsremoved3 eggs, beaten30 ml cake flour15 ml butter190 ml milk5 ml baking powder5 ml cinnamon125 ml sugar
Microwave gem squash infor 8 - 10 minutes until cooked. Scoop
pumpkin out of skin. Mix all the ingredients,except the cinnamon and sugar in the
. Spoon into. Sprinkle with cinnamon and sugar.
Bake for 30 minutes at 180ºC.
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PAPTERT
MediumGourmet Roaster
Small Gourmet Roaster
Large OvalRoaster.
500 ml maize meal1,5 warm tap water
Microwave dry maize meal infor 4-5 minutes at 80%.
Add water and stir until smooth. Cover andmicrowave for 4-5 minutes. Stir thoroughly,microwave for another 4-5 minutes.
1 can sweet corn250 ml cream / yogurt150 ml milk1 pkt Potato Bake – cheese & onionflavour250 g bacon250 ml cheese, grated
Place bacon in andmicrowave uncovered for 3 minutes at 80%power. Stir with fork to loosen bacon bits.Microwave for another 3 minutes. Spread ½ ofthe cooked pap on bottom of
Spread sweet corn on top of pap.Evenly sprinkle bacon over sweet corn. Spreadremaining pap over. Mix milk, cream and PotatoBake, pour over dish. Prick dish with fork formilk mixture to cycle through. Sprinkle withcheese and microwave for 15-17 minutes on80% power.
Janette du Preez
l
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Oval ROASTER
MEDIUM & LARGE
R214.00
R163.00
R377.00
N$223.00
N$170.00
N$393.00
070 Large Oval Roaster
Bowl
(2300 ml)
071 Large Oval Roaster Lid
R168.00
R106.00
R274.00
N$175.00
N$111.00
N$286.00
072 Medium Oval Roaster Bowl
(1400 ml)
073 Medium Oval Roaster Lid
S B CS
MS B CS
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YOGURT AND HERB CHICKENDRUMSTICKS
Medium OvalRoaster
8 chicken drumsticks500 ml plain low fat yogurt5 ml fresh thyme5 ml coriander, chopped1 garlic clove, crushed30 ml peri-peri sauce
Place chicken drumsticks in. Mix remaining ingredients and pour
over chicken, ensuring chicken is well coated.Leave to marinate for 1 hour. Bake covered at180ºC for 30 minutes till done.
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105 Gourmet Salt &Pepper Set
R 77.00 N$ 81.00
DINNER SETGourmet
114 Gourmet GravyBowl (350 ml)
115 Gourmet GravyPlate
R 94.00
R 44.00R138.00
N$ 98.00
N$ 45.00N$143.00
N$ 98.00
.00
67.00
N$ 67
N$
101 Gourmet Large Plate
102 Gourmet Small Plate
103 Gourmet Soup/Cereal(375 ml)
R 94.00
R .00
R 64.00
64
S B CS
S B CS
S B CS
26
N$ 98.00
N$ 96.00
N$ 67.00
N$ 67.00
012 Large Plate
038 Breakfast Plate
013 Small Plate
014 Soup/Cereal
(400 ml)
R 94.00
R 92.00
R 64.00
R 64.00
DinnerSET
TASTY MICROWAVE RIBS
Marinade:
Large Oval Roaster
Betsie Grobbelaar
300 ml beer30 ml Worcestershire sauce30 ml mustard30 ml soft brown sugar2 ml Tabasco sauce
1 onion, finely chopped1,5 kg pork / mutton ribs
salt and pepper
Mix marinade ingredients, pour over ribs andallow to marinade for 2-3 hours. Arrange ribsin with meat sidesfacing outwards. Baste ribs with marinade.Microwave for 45 minutes on medium,basting regularly. Season with salt and pepperwhen done. Allow to stand for 10 minutesbefore serving.
* Sandstorm plates are available with
or without the pattern
S B CS
MIELIE SOUFFLE
Soufflé Dishes
Madri Wiegard
1 can sweet corn7.5 ml sugar10 ml baking powder30 ml cake flour45 ml butter2 eggs, beaten
Mix all the ingredients together. Divide into6 greased . Microwave on80% power.
- 2 Bowls = 3 minutes- 3 Bowls = 4 minutes- 4 Bowls = 5 minutes
Unmould on plate and serve with ribs andsalad.
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N$ 67.00016 Soup / Cereal Dish
(375 ml)
R 64.00
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SEAFOOD SPAGHETTI
Large Oval Roaster
Medium ClassicRoaster
Salad Bowl
400 g spaghettiwarm tap wateroilsalt
Place spaghetti in , coverwith water, add salt and oil. Microwave coveredfor 15 – 20 minutes until done. Allow to standfor 10 minutes. Strain and rinse pasta. Season totaste, drizzle with a little oil and allow to stand.
400 g marinara seafood mixture,slightlydefrosted and rinsed under
a running tap400 g mussels (can also bereplaced with marinara seafoodmixture)400 g hake fillets, defrosted andcut into smaller pieces10 ml oil / butter20 ml garlic, crushed5 ml fish spice (optional)
salt and pepper to tasteAromat
250 – 500 ml cream or milk, dependingon amount of fluid remainingin bowl40 ml flour / maizena, dissolved ina little milk
rocket leaves, shredded
Fry garlic and oil uncovered infor 2 minutes. Add seafood and
microwave uncovered for 5 – 7 minutes. (If stillslightly frozen, microwave for 10 - 15 minutes).Add fish spice, salt, pepper and Aromat. Top upfluid in bowl with milk or cream to 500 ml. Addflour in milk. Microwave for 3 - 5minutes on high, stirring every minute. Addrocket leaves and stir into seafood mixture.Serve seafood on spaghetti or mix through andserve in .
dissolved
N$130.00017 Salad Bowl
(1400 ml)
R125.00
S B CS
29Hannari Bester
048 Multi-Oval Dish R 80.00 N$ 83.00(650 ml)
S B CS
MULTI-OVAL
Dish
30
049 Oval Salad (2000 ml) R125-00 N$130-00
BABY MARROW AND MUSHROOMBAKE
Oval Salad
2 pkts baby marrows, cut through inlength
1 pkt mushrooms, sliced1 pkt tomato cream soup powder250 ml cream
Sprinkle base of with some souppowder. Layer baby marrows and mushrooms;sprinkle remaining soup powder over. Pourcream over vegetables and bake for 90 minutesat 180ºC.
S B CS
Ansie Brand
Oval SALAD
Available Sept 2012 - Feb 2013
Purchase:1 Large Oval Roaster Bowl & Lid1 Medium Gourmet Classic Roaster Bowl Lid1 Small Gourmet Roaster Bowl & Lid1 Small Gourmet Classic Roaster Bowl & Lid
SomethingOF EVERYTHING
WAS R949.00 N$ 989.00
NOW FOR ONLYR807.00 N$841.00
MS B CS 31
32
Breast cancer is a national disease affectingmore than the legislated 1 in 26 women.4% of women you know will suffer frombreast cancer at some stage in their lives
Pink Drive offers free services to thewomen in the community! They addressissues around awareness, education,stigma and screening for breast canceramongst all women. Early detection saveslives.
Pink Drive launched the 1 Mobile Mammography Unit & supporting Mobile Educational Unit in Sub-Sahara Africa.
st
For more information or to get involved, contact them on:Tel: 011 998 8022 / e-mail: [email protected]
Website: www.pinkdrive.co.zaYou can also follow them on Facebook -
www.facebook.com/thePinkDriveor Twitter - @ThePinkDrive
They currently run 2 “Pink” mobile breast check units. These educational units travel in the Gautengarea to approximately 103 clinics and the mobile mammography unit operates in the Western Capethrough 3 community health centers. Their association with a local academic hospital, enables them toprovide free mammography services to women in these communities.
Your support keeps us moving!
Sept & Oct 2012
WAS R754.00 N$786.00
NOW FOR ONLYR641.00 N$668.00
SPECIAL OFFERSept 2012
054 Small Flat Lid R103.00 N$107.00
PRODUCT OFTHE MONTH
Oct 2012214 Coffee Pot R152.00 N$159.00
TRIO SET
S B CS
S B CS
33
Purchase:1 Deep Gourmet Roaster Bowl & Lid1 Medium Gourmet Roaster Bowl & Lid1 Medium Oval Roaster Bowl & Lid
S B CS M
Argilla Pottery will make a donation towards
for every
Trio Set sold.
Help us fight breast cancer.
Purchase:1 Medium Gourmet Roaster Bowl & Lid1 Medium Gourmet Classic Roaster Bowl & Lid1 Small Gourmet Roaster Bowl & Lid
Intro ROASTER SET
WAS R629.00 N$655.00
NOW FOR ONLYR535.00 N$557.00
S B CS
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Available Sept 2012 - Feb 2013
R129.00 N$135.00
002 Individual Gourmet Roaster Bowl & Lid (575 ml)
SPECIAL OFFERDec 2012
Nov & Dec 2012
Purchase:1 Extra Large Oval Bowl & Lid1 Large Oval Bowl & Lid1 Medium Oval Bowl & Lid
OVAL SET
WAS R1247.00 N$1300.00
NOW FOR ONLYR1060.00 N$1105.00
093 Round Pie Dish (1800 ml)
R188.00 N$195.00
PRODUCT OF THE MONTH
Nov 2012
S B CS
S B CS
S B CS
35
Price LIST
36
Both South Africa and Botswana prices are in South African Rand
RSA / Botswana Namibia
37Latte L
Purchase:1 Extra Large Gourmet Roaster Bowl & Lid1 Medium Gourmet Classic Roaster Bowl & Lid1 Medium Gourmet Roaster Bowl & Lid1 Small Gourmet Roaster Bowl & Lid1 Small Gourmet Classic Roaster Bowl & Lid
WAS R1262.00 N$1315.00
NOW FOR ONLYR1073.00 N$1118.00
Gourmet ROASTER SET
38S B CS
Available Sept 2012 - Feb 2013
Purchase:4 Large Square Plates4 Small Square Plates4 Square Bowls
DINNER SET
WAS R909.00 N$948.00
NOW FOR ONLYR773.00 N$806.00 39
S B MC MH L
Available Sept 2012 - Feb 2013
Square
Jan & Feb 2013
Purchase:1 All-in-One Dish6 Soup / Cereal
All Purpose Set
WAS R561.00 N$585.00
NOW FOR ONLYR477.00 N$497.00
228 Serving Baking Dish (2500 ml)
R160.00 N$166.00
SPECIAL OFFER
PRODUCT OFTHE MONTHJan 2013
Feb 2013
S B CS
S
B CS
40
060 Rusk Holder
R408.00 N$425.00
S
Purchase:6 Coffee Mugs1 Milk1 Sugar Bowl & Lid
CoffeeMUG SET
WAS R436.00 N$455.00
NOW FOR ONLYR371.00 N$387.00
MS B CS
41
Available Sept 2012 - Feb 2013
42
N$101.00109 Large Square Plate R 97.00
N$ 68.00110 Small Square Plate R 65.00
N$ 68.00111 Square Bowl(400 ml)
R 65.00
SquareDINNER SET
43
S B MC MH L
SOY SAUCE LAMB CHOPS
Large OvalRoaster
15 ml olive oil1 garlic clove, finely
chopped2.5 ml steak and chop spice1 kg lamb chops250 ml tomato sauce125 ml soy sauce1 medium onion, sliced into rings15 ml dried oregano
Mix oil, garlic and meat spice. Rub chops withmixture. Arrange chops in
and bake for 20 minutes at 180ºC.Mix tomato sauce, soy sauce, onion rings andoregano. Pour mixture over chops and bakeuntil the onions has caramelised and a thick,dark sauce has formed. Serve with mash and agreen salad.
118 Square Platter R271.00 N$282.00
S B MC
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GENERAL
Mealies: Medium Oval Roaster
Mash:
Potato Chips:
Sweet Potato:
Beetroot:
Pumpkin:
Butternut:
Gemsquash:
Carrots:
Cauliflower:
Peas:
Curry:
Meat: without
Leg / Roast:
Chops:
Wors:
Beef:
Chicken (Whole):
Chicken (Portions):
• Microwave ovens differ in size - adjust therecipe and cooking periods accordingly.
• T ime o f rec ipe s i s ba sed on 1000wmicrowave oven. Adjust time of recipeaccording to microwave size. For a 600wmicrowave add 4 minutes of given cookingtime.
1 Cup rice, 2 cups water and 1tsp salt. Place in oven at180 C for 1 hour or microwave for 20-30 minutes andallow to stand for 10 minutes.
1 part maize meal, 1 part hot tap water and salt.
re-cook dry maize meal and salt inmicrowave for 30- 60 seconds. Add water, stir well.Microwave covered for 3 minutes. Stir and microwavefor another 3 minute. Leave aside for 3 minutes. Serve.
Place mealies in .Microwave covered for 4 minutes per mealie. Brushwith butter and season to taste.
Place cubes of 4 large potatoes inRoaster. Add salt, pepper and butter/margarine totaste. Bake at 180 C for 1 hour or microwave for15 minutes. Allow to cool slightly, mash. Add milk orcream and 5ml baking powder. Microwave for 3minutes. Serve.
Rinse chips in a weak solution ofvinegar/lemon water. Dry chips on paper towel. Placeinto a plastic bag. Add 1tbsp cooking oil, shake to coverchips with oil. Empty bag into Roaster bowl. Microwavecovered for 9 minutes. Allow to stand for 3 minutes. Ifyou prefer your chips crispy bake (after cooking inmicrowave) uncovered in oven for 30 minutes oruntil crisp.
Add 30 ml brown sugar and margarineto 500g sliced sweet potatoes. Bake for 30 minutesat 180 C or microwave for 15 minutes.
Rinse 5 medium beetroots, place inRoaster, no extra water needed. Bake in oven at 180 Cfor 1¼ hours or microwave for 8 10 minutes at 75%power. Beetroot remains sweet with no mess!
Microwave diced pumpkin for 15 minutes. Add sugarand butter/margarine to taste.
Cut butternut in half. Place with skin andpips in bowl. Without adding water, microwavecovered for 7-10 minutes. Remove pips and peel. Cubeand microwave for 5 minutes. Flavour to taste.
Halve gemsquash and remove pips.Sprinkle with sugar or salt, add a dash margarine and50 ml water. Bake at 180 C for 30 minutes ormicrowave for 3 minutes each.
Bake 500g carrots with sugar, margarine and a littlewater for 30 minutes at 180ºC or microwave for15 minutes.
Cover raw cauliflower with white sauceand grated cheese. Bake at 180 C for 1 hour.
Add sugar and butter/margarine to tastemicrowave for15 minutes.
Fry chopped onion in frying pan on stove tillgolden brown. Add salt, curry and other spices. Stir in½ cup smooth apricot jam.
Place meat (beef, mutton, chicken, mince) in Roaster.Place potatoes and/or mixed vegetables on top of meat.Pour curry jam mixture over. Cover and bake at either180 C for 1½ hours or, preferably at 140 C for 2-3hours.
All meat can be done extra water, oilor fat.
Bake 2,5kg meat for 90 minutes at 180 Cor until done.
Bake 6 portions at 180 C for 40 minutes or microwavefor 25 minutes.
Bake wors for 60 minutes at 180 C or microwave for15-20 minutes.
Cooking time depends on how you like your meatdone:Rare: Microwave 450g 12-14 minutesMedium: Microwave 450g 15-17 minutesWell done: Microwave 450g 18- 20 minutesMicrowave first 5 minutes of cooking time at 70% andthen on 50% for remainder of time.
Bake 1,5kg for 60-90 minutes at180 C. Microwave option: 10-12 minutes per 450g.First 5 minutes of cooking time at 70% and then on50% for remainder of time.
Bake 6 portions for 45-60minutes at180 C. Microwave option: 10-12 minutesper 450g. First 5 minutes of cooking time at 70% andthen on 50% for remainder of time.
Rice:
Pasta & Wheat:
Oats:
Mealie Pap:
For Grabble (Krummel) Pap:
o
o
o
o
o
o
o o
o
o
o
o
o
Cover 250-500ml pasta with hot tap water. Add a dashof cooking oil and salt. Microwave for 10 minutes,allow to stand for 10 minutes. Drain.
Mix 1 cup oats with 2½ cups water and salt to taste.Microwave for 4 minutes, stirring after 2 minutes. Addbutter/margarine and serve.
1 part maize meal, 3 parts hot tap water and salt.
Oven: Pre-cook dry maize meal and salt in microwavefor 30-60 seconds. Add water, stir well. Cook in oven at180ºC for 45minutes. Stir and serve.Microwave option: P
_
CookingGUIDE
BASIC
44
CHEESE ONION & OLIVE FLATBREAD
All-in-One Dish
Medium Gourmet ClassicRoaster.
Square Platter.
1 sheet (400g) puff pastry1 egg, beaten
olive oil5 red onions, halved and
sliced100 g Feta cheese, cubed1 Camembert cheese, cubed100 g Chevin cheese, sliced
freshly ground blackpepperhandful fresh basil, shredded
black olives, pitted
Unroll puff pastry, place inside greasedand brush with egg. Bake for 30
minutes at 180ºC till crisp and brown.Microwave onions and oil uncovered for 5minutes in
Place onions on top of baked crust.Arrange 3 cheeses, olives and basil on top ofonions. Season with pepper and drizzle witholive oil. Bake for 20 minutes till cheese hasmelted. Serve warm on 45
46
SquareSALAD & SQUARE PIE DISH
N$177.00124 Square Salad Bowl(1800 ml)
R169.00
S B MC
R159.00 N$165.00117 Square Pie Dish
(1600 ml)S B MC
SARDINE PIE
Crust:
Filling:
Medium GourmetRoaster
Square Pie Dish
Wilna le Roux
3 potatoes, peeled60 ml butter2 eggs, beaten
salt and pepper10 ml baking powder
1 can (425 g) sardines in tomatosauce150 ml white – or cheesesauce50 ml mayonnaise1 large onion, finely chopped50 ml parsley30 ml vinegar2 eggs, beatenpinch cayenne pepper
Microwave potatoes infor 10 - 15 minutes till soft. Mash and
add rest of crust ingredients. Mix well. Spreadbase and sides of withpotato mixture. Drain sardines but keeptomato sauce aside. Add rest of fillingingredients and mix well. Pour filling intopotato crust. Drip some of the sardine tomatosauce over the filling. Bake for 30 minutes at180ºC or microwave for 20 minutes. Servewith a green salad. 47
48
MEXICAN MINCE TACO'S
Medium GourmetRoaster.
Lasagne Bowl.
500 g mince1 onion, chopped420 g can tomato and onion mix340 g whole kernel corn35 g pkt taco spice mixture30 ml parsley, chopped
oil / buttertaco's
Microwave onion and a little oil / butteruncovered for 3 minutes in
Add remaining ingredients andmicrowave for 7 – 10 minutes till done. Place3 taco's in Spoon mince intotaco's. Sprinkle with parsley and cheese(optional).
LasagneBOWL & SPOON REST
045 Lasagne Bowl(625 ml)
R 80.00 N$ 83.00
S B CS
49
R40.00 N$42.00011 Spoonrest
MC MH LMS B CS
Hannari Bester
50
51
SoupMUG
N$ 53.00069 Soup Mug
(350 ml)R 51.00
SPAGHETTI BAKE
Gourmet Deep Roaster
Soup MugSoup Mugs
Hannie Bedford
200 g spaghettiwarm, tap wateroilsalt
1-2 onions250 g mushrooms, sliced7,5 ml dried parsley6 eggs250 ml cream
salt and pepper to tasteFeta cheese
Place spaghetti in ,cover with water, add salt and oil. Microwavecovered for 15 – 20 minutes until done. Allowto stand for 10 minutes, strain and rinse pasta.Season to taste, drizzle with a little oil andallow to stand. Microwave onion and a little oilor butter uncovered for 3 minutes. Addmushrooms and parsley. Beat eggs and creamtogether, season. Roll a little spaghetti onto afork and place in a greased . Dividespaghetti between . Place onionsand mushrooms on top of spaghetti. Pour eggmixture over, crumble Feta over. Bake at180ºC for 20 minutes till set. Serve forbreakfast or as lunch with a salad.
N$ 67.00013 Small Plate R 64.00
S B CS
52
OLIVE AND FETA GARLIC BREAD
Cake PuddingRing.
1 kg dough from yoursupermarket
1 ½ circle Feta cheeseolives, pitted and
choppedgarlic, to taste
500 ml cream
Shape dough into a long roll. Make alengthwise incision in dough. Add cheeseand garlic, close incision by pressing doughsides together. Place dough with incisionfacing down, into a greased
Pour 375 ml of the cream over thedough. Allow to rise. Bake at 180ºC for 1hour. Pour remaining cream over bread forlast 5 minutes of baking time.
Mari Grünig 53
089 Snail Dish R 73.00 N$ 76.00
SnailDISH & CAKE PUDDING RING
S B CS
022 Cake Pudding Ring R214.00 N$223.00
S B CS
54
55
R120.00 N$125.00065 Bread Pan
(1300 ml)
S B CS
SquareMUG & SAUCER
122 Square Coffee Mug(300 ml)
123 Square Saucer
R 50.00
R 40.00R 90.00
N$ 52.00
N$ 42.00N$ 94.00
MC
MS B
S B
CS
BreadPAN
PRONUTRO RUSKS
Bread Pans
Utility Dish.
750 ml cake flour500 ml oat bran250 ml whole-wheat ProNutro(original or apple bake flavour)50 ml baking powder2 ml salt250 ml white sugar125 ml canola oil500 ml fat free plain yogurt2 eggs2 small apples, peeled and grated5 ml vanilla essence5 ml caramel essence
Sieve flour, add oat bran, ProNutro, bakingpowder, salt and sugar. Mix well, lifting spoon toincorporate air. Mix oil, yogurt and eggs well,until all the oil has been absorbed. Add yogurtmixture and stir to make a spoonable dough.Spoon dough into 2 greased andbake for 1 hour at 180ºC. Test with a skewer.When done remove from oven. Bake foranother 10 minutes if not done. Allow to coolfor at least half an hour. Remove and cut intofingers and place in Dry overnightat 50ºC. Store in an airtight container.
MH LCS
56
R 50.00R 29.00R 79.00
057 Espresso Cup (75 ml)056 Espresso Saucer
N$ 52.00N$ 30.00N$ 82.00
S B CS
57
CHOCOLATE TARTLETS
Crust:
Filling:
Soufflé Dishes
500g Mixing Bowl
Soufflé Dishes
500 ml cake flour155 g butter60 ml castor sugar30 ml water
250 ml cream100 g dark chocolate, roughlychopped100 g white chocolate, roughlychopped125 g berries60 ml cacao
Mix flour, butter and sugar in food processor tilltexture of course bread crumbs. Add water andmix till dough forms. Wrap dough in cling wrapand refrigerate for 20 minutes. Roll out to 3millimeter thickness on a floured surface. Line 6greased with dough. Allow tostand for 20 minutes. Bake blind for 8 minutes.Remove beans and bake for a further 5 - 8minutes until golden brown. Heat cream in
to almost boiling point.Pour half of the milk onto the dark chocolateand the other half onto the white chocolate. Stiruntil melted. Divide dark chocolate betweenbaked crust in . Spoon whitechocolate on top. Lightly stir mixing the darkand white chocolate. Allow to set inrefrigerator. Decorate with sieved cacao andberries.
SouflèDISH
053 Soufflé Dish (170ml) R 39.00 N$ 40.00
S B CS
041 Individual Butter(50 ml)
R 31.00 N$ 33.00
S B CS
IndividualBUTTER
58
CARAMEL CUSTARD TART
Crust:
Filling:
All-in-One Dish
150 g Tennis biscuits, crumbed125 ml butter / margarine
1 liter milk3 eggs175 ml sugar125 ml cake flour45 ml Maizena2,5 ml salt1 can caramel condensed milk250 ml cream5 blocks caramel sweets, coarselygrated
Melt butter and mix with crushed biscuits.Press mixture on base and sides of
. Place in refrigerator whilepreparing the filling. Heat 750 ml of the milkuntil boiling point. Separate eggs, beat eggyolks and remaining milk together. Add sugar,flour, Maizena and salt, mix until smooth withno lumps. Whisk into boiling milk. Beat eggwhites till stiff and fold into the warm custardmixture using a large metal spoon. Pourmixture into crust and allow to coolcompletely. Beat the caramel condensed milktill smooth, whisk cream till stiff and fold intohalf of the caramel condensed milk. Spreadthe remaining condensed milk on top of thecustard mixture and cover with creammixture. Sprinkle grated sweets over.Refrigerate for 1 hour before serving.
TeaSET
152 Sugar Bowl (250 ml)153 Sugar Lid
R 39.00R 34.00R 73.00
N$ 40.00N$ 35.00N$ 75.00147 Tea Cup (200 ml)
148 Tea SaucerR 35.00R 31.00R 66.00
N$ 37.00.00
N$ 70.00N$ 33
149 Milk (300 ml) R 67.00 N$ 69.00
59
S B CS
MS B CS
MS B CS
60
ClassicCUP & SAUCER
106 Gourmet ClassicCup (200 ml)
107 Gourmet ClassicSaucer
R 45.00
R 40.00R 85.00
N$ 47.00
N$ 42.00N$ 89.00
230 Flower Vase R145.00 N$151.00
61
S B CS
S B CS
QUICK-QUICK PUDDING
Sauce:
Cake PuddingRing
Classic Cup,
Hannari Bester
500 g Snowflake Easymix –Chocomint Muffin250 ml sugar2 extra large eggs160 ml oil200 ml water
250 ml water250 ml sugar12,5 ml cacao
Add the sugar to the Snowflake Easymix.Following rest of instructions on packaging.Boil water, sugar and cacao together for 3minutes in the microwave. For 1 large cake:Spoon batter into greased
, pour sauce over and microwave for10 - 12 minutes. For indivual portions: Spooninto only filling it to one third ofthe cup. Spoon 1 tablespoon of the sauce overand microwave for 40 seconds. Increase timeto 2½ minutes when preparing 4 at a time.Delicious with cream or ice cream.
63
CoffeeMUGS
020 Coffee Mug(250 ml)
R 50.00 N$ 52.00
032 Teaspoon Holder
R 50.00 N$ 52.00
(250 ml)
* Sandstorm mugs are available with
or without the pattern
MS B CS
MS B CS
008 Individual Bread Pan(200 ml)
R 44.00 N$ 45.00
BreadPAN
S B CS
SAVOURY CARROT CAKES
1 kg MixingBowl
IndividualBread Pans
4 large eggs100 ml olive oil5 ml salt300 g flour40 g Parmesan cheese, grated50 g pecan nuts30 ml fresh parsley, chopped15 ml baking powder200 g carrots, finely grated
salt and freshly ground pepper,to taste200 g cream cheese100 ml light cream, whipped5 ml horseradish
baby carrots, cooked, forgarnish
watercress sprigs for garnish
Whisk eggs with oil and salt in. In a separate bowl, mix flour, Parmesan
cheese, nuts, parsley and baking powder;gradually stir into egg mixture. Add carrots andseason. Spoon batter into 8 greased
. Bake at 180ºC for 25 minutes oruntil a toothpick inserted in the center comesout clean. Let cool completely.
Blend cream cheese, cream, horseradish, saltand pepper in a bowl until smooth. Split cooledloafs in half horizontally and spread half withthe filling, reserving some to use for garnish.Replace top half of the loaf. Garnish withremaining filling, carrots and watercress.
INDIVIDUAL
CHOC-COCONUT YOGURT CAKE
Topping:
1 kg Mixing Bowl
Medium GourmetClassic Roaster.
185 g butter, softened240 g sugar4 eggs5 ml vanilla270 g self raising flour, sifted180 ml natural yogurt100 g dark chocolate45-60 ml milk
90 g butter100 g sugar60 ml milk70 g desiccated coconut5 ml vanilla essence
Place butter and sugar inbeat till creamy. Add the eggs one at a time,beat after each addition. Add the vanilla, flour,yogurt and a little milk if necessary to form adropping consistency. Spoon mixture into agreased and lined
Melt chocolate and 45 mlmilk together, stir well and pour over cakebatter. Bake for 50 minutes or until a skewercomes out clean. Allow to cool slightly beforeunmolding. Microwave butter, sugar and milkfor 2 minutes. Stir well and microwave foranother 2 minutes. Add coconut and essence.Spoon over cake.
65
King’sMUGR 50.00 N$ 52.00
Big5 GIFT SET
Our Big 5 set consist of 6 King’s Muggs depictingthe Big 5. The sixth mug is a combination of the
various animals. Ideal to spoil that wildlife lover orguests from abroad.
Available Sept 2012 - Feb 2013
WAS R434.00 N$453.00
NOW FOR ONLYR369.00 N$385.00
026 King’s Mug (325ml)
S B
S
66
67
143 Mixing Bowl (1 kg) R134.00 N$140.00
142 Mixing Bowl (500 g) R 67.00 N$ 69.00
MixingBOWLS
STICKY TOFFEE PUDDING
Sauce:
500g Mixing Bowl,
500g Mixing Bowl,
Large Plate
150 g dates, pitted and chopped75 g sundried figs, chopped5 ml vanilla essence175 ml boiling water6 ml bicarbonate of soda85 g butter2 eggs, lightly beaten30 g Horlicks175 g self-raising flour100 g light brown sugar100 ml milk
130 g light brown sugar50 g butter, cut into small pieces200 ml thick cream85 g Horlicks
Place dates and figs in acover with boiling water and allow to stand for25 minutes. Once soft, mash lightly and addthe vanilla. In a separate bowl, sieve the flourand bicarbonate of soda. Cream butter andsugar til pale and fluffy. Add the eggs, a little at atime, alternating with the Horlicks. Mix wellafter each addition until well combined. Gentlyfold in half of the flour, 100 ml of the milk andhalf of the date mixture. Repeat with thebalance of the flour, milk and dates mixture.Pour into greased bake for30 - 35 minutes or until a skewer comes outclean. Mix the Horlicks and milk to form asmooth paste. Heat sugar, butter and 100 ml ofthe cream until sugar has dissolved. Add theHorlicks mixture and microwave for 3 minutes.Stir in remaining cream. Once pudding is done,turn out onto a and drizzle withsauce. Serve with cream or vanilla ice cream.
S B CS
68
EuniaBarnard
I was a teacher then, at the high school in Daniëlskuil, asmall town in the Northern Cape. Like most teachers Iwas heavily involved in coaching sport and other extramural activities. At the time I also ran a fabric andhaberdashery shop part time and was involved in anumber of needlework and sewing projects. With twosmall children and a hubby who needed attention mydays were filled and very busy. Preparing and cooking
food was a schlep at times because my busy scheduledictated that I simply could not spend long hours in the kitchen.
In March 1995 I bought an Argilla Roaster set from a Marketer thatvisited our school. The concept of cooking delicious food the quick-and-easy way really appealed to me. And what a wonderful surprise!My very first Argilla dish, chicken, came out beautifully and wasabsolutely delicious. A real winner!
Being an entrepreneur by heart I seriously considered marketingArgilla myself and a few months later, in 1996 I joined the Argillateam as a Marketer.
Argilla Pottery becamepart of my family's
lifestyle at a time whenI really needed it.
In 1998 my husband received a job offer whichrequired of us to relocate toDurban. I wasn't reallyplanning on marketingArgilla in the Durban area,
but was so enthusiastic aboutthese wonderful pots that I soon had many interested clients.This was an opportunity too good to miss and as I was not keento go back to teaching, I started marketing Argilla Pottery. Theadditional income was very handy and enabled me to be a stay-at-home mom and plan my time and schedule as I see fit. Becauseof Argilla, I could now choose where I wanted to spend my time -in the garden, at the gym, on the road or in the kitchen (with myArgilla!).
69
HONEY-LEMON CHICKEN
Large Oval Roaster.
chicken wingssalt and peppercake flour
125 ml honey125 ml lemon juice30 ml soy sauce
Season chicken with salt and pepper, roll inflour and place inMix remaining ingredients and pour overchicken. Bake at 180ºC for 1 hour or untildone.
In 1999 I became the Marketing Manager for Argilla in Kwazulu-Natal. After 13 wonderful years, Argilla is still an essential part ofmy busy schedule. I have come to know the whole Durban areavery well and made loads of friends. What a wonderful experience.Thank you to all my Argilla friends!
This year, both our sons,Dandrej and Marco arestudents and we are sograteful for the additionalArgilla income that helps withtuition and other expenses.
It is a privilege to beinvolved with the
Willa Krause Group.
Thank you to my fantastic team of Marketers and for allthe support from the Argilla Pottery Head Office. Thankyou for your loyalty, assistance with motivation andmarketing.
PewterCUTLERY
Each elegant piece is individuallyhandcrafted and styled by design. Ideal asa special gift to cherished friends andfamily or simply spoil yourself by owningthis beautiful designer cutlery.
* Pewter cutlery not dishwasher safe
Timeless Pewter Range
Heritage RangeElegant Range
70
• Exclusive, hand-made, designer pottery• Stylish from the oven to the table• A convenient & healthy way of cooking
We are looking for peopleIN YOUR AREA
to join the Argilla Team.
“It feels ,being my own boss!”
great
Start yourArgilla Business today
and start making money!
Benefits of starting your own Argilla:• 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
Now can decide how muchYOUYOU want to earn!
We are looking for someone in this area who wantsto earn additional income and who might beinterested in owning and operating his or her ownhome based business.
From just a few extra rand aweek to earning thousands in a
month - it’s possible with a businessas an Independent Argilla Marketer!
ArgillaPOTTERY
For more information about joining Argilla Potterycontact your Marketer or Head Office at:
012 544 1433 • [email protected]
71
Head Office: +27 12 544 1300Fax: +27 12 544 [email protected]
www.argillapottery.co.za
Contact your Marketer at:
Since strong demand occasionally results in early sell-out of some items, offers are availablewhile stocks last. Argilla Pottery reserves the right to change any printed price at any time,
without prior notice. Subject to copyright.
Credits:Photographer - Francois Booyens
A special word of thanks to everyone involvedin the creation of this catalogue, from supplying recipes,
concept and cooking to styling and design.
September 2012 - February 2013
