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Andreashares her story
ArgillaLIFESTYLE
Comfort
Your investment in a healthy lifestyle
Food
March - August 2013RSA / Botswana R10.00
Namibia N$12.00
47 Chicken and Spinach Pie
49 Sardine Pizza
50 Easy Moussaka
53 Sweet Chilli Veggies
55 Potato Soup
57 Quick Mango Chutney
59 Tiramisu
61 Savoury Snacks
63 Memorable Milk Tart
65 Nine Minute Microwave
Pineapple Cake
67 Chocolate Fruit and Nut
Bon-Bons
69 Hot Gooey Chocolate Puddings
2
Recipes5 Easy Chocolate Cake
9 Moroccan Lamb and Chick
Pea Stew
11 Apple and Cinnamon Cheesecake
13 Samp and Biltong Risotto
15 Sherry Sweet Potatoes
17 Sweet Veggies
17 Chicken and Broccoli Casserole
19 Seafood Potato Bake
21 Irish Casserole
23 Chicken and Tomato Rice Casserole
25 “Boerewors” Sour Cream Curry
29 Meat Filled Cannelloni
43 Baked Goat’s Cheese, Mushroom and
Wild Rocket Salad
45 Indian Rice Salad
3
Hints
COOKING&
CLEANING
p 46
PROMOTIONS
p 32 - 35 & 38 - 41; 67
Special
ArgillaINSTRUCTIONS
p 7
BASIC
CookingGUIDE
p51
ArgillaPRICE LIST
p 36-37
4
Willa KrauseFounder & Director
Willa
Like all things seasons change and, as autumn approaches, I am once again struck by its subtle beauty. Iappreciate the often dramatic changes and the strikingly beautiful scenery that comes with eachseason… 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. Winterbrings us closer together and while love is the spice that warms our homes – Argilla is the spice thatflavours our lifestyles. It simplifies the cooking we do for our loved ones and enhances all the flavours wepresent 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 asimple, yet stylish, dish. On Page 20 we have a mouth watering Irish Casserole which makes greatcomfort food for a mid-winter's evening. Speaking of comfort food – what's better than ChocolateCake?! (Page 5).
This year we celebrate Argilla Pottery's 35 birthday and, even after all these years of hard work, loveand devotion, I still feel that our best is yet to come. Argilla has so much to offer and still spices up my lifeevery day. I would like to invite all those who are as passionate about life as I am, to join our team ofmarketers so that Argilla can spice upyour lives too.
In celebrating 35 years of Argilla Iwould like to give special thanksto all of our loyal customerswho have opened theirhomes and their hearts toArgilla. We will continuebringing you the Argillarange that I'm convincedyou love as much as I do.Make sure that yourmarketer has your e-mailaddress so you never misso u t o n o u r s p e c i a lpromotions – each month.Ask your marketer abouthosting an Argilla Party, it's agreat way to earn freeproducts while learning howto effortlessly prepare themost delicious meals.
Until the next issue – keepfilling your life with goodfood, love and Argilla…
th
5
EASY CHOCOLATE CAKE
275 g flour400 g sugarpinch salt125 g butter / margarine250 ml water125 ml oil50 g cocoa125 ml buttermilk5 ml bicarbonate of soda2 extra large eggs
Glaze:60 g butter37.5 ml buttermilk30 ml cocoa200 g icing sugar5 ml vanilla essence
/ margarine
Sift together flour, sugar and salt. Heattogether butter, water, oil and cocoa to afast boil. Allow to cool and pour over theflour mixture, mix well. Mix bicarbonate ofsoda with buttermilk. Whisk eggs and add tobuttermilk. Add buttermilk mixture to flourmixture and mix well. Pour into an
and bake for 30 minutes untildone. For glaze bring butter, buttermilk andcocoa to a boil. Remove from heat, sift inicing sugar and mix in vanilla essence. Pourover warm cake and leave to cool for 5minutes. Cut into squares and serve.
All-In-One Dish
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
ArgillaOperational Manager
Elsa Lombard
ArgillaB-Grade
Lin Steenkamp Andrea vd Westhuizen
Willa Krause GroupReceptionist
Willa Krause GroupMarketing Assistant
Nadia Ehlers
Lollie Schutte
ArgillaAccounts & Finances
6
Instructions
Argilla products can be used
in a gas stove,microwave -, convection-,
or oven and isdishwasher proof
Argilla pottery is exclusive,hand-made works of art,glazed at a very hightemperature of 1180°C,ensuring durable qualitywhich will last a lifetimewhen used correctly.
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) Mochachino (MC)
• 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 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 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 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
7
8
GourmetROASTER
EXTRA LARGE
R325.00
R186.00R511.00
088 Large GourmetExtraRoaster(3500 ml)
Bowl
087 Large GourmetExtraLidRoaster
N$339.00
N$194.00N$533.00
9
S B CS
MOROCCAN LAMB & CHICK PEASTEW
Extra Large Gourmet Roaster.
60 ml olive oil2 onions, finely chopped10 ml ground coriander20 ml ground cumin10 ml ground cinnamon1 kg lamb, diced400 g tin x 2 tomatoes100 g split peas500ml beef stock400 g tin x 2 chick peas, shelled
salt and freshly ground blackpepperhand full fresh coriander,finely chopped
Microwave onions and olive oil for 5 minutesin an Addthe coriander, cumin and cinnamon andmicrowave for 1 minute. Add the remainingingredients (except the chick peas, salt andpepper and fresh coriander). Bake for 90minutes at 180°C. Add chick peas, salt andpepper and bake for a further 15 minutes.Add fresh coriander just before serving.
10
11
FlatLIDS
R150.00100 Medium Flat Lid N$156.00
The Medium Flat Lid
R136.00 N$141.00083 Medium GourmetRoaster Bowl(2200 ml)
R286.00 N$297.00
S B CS
088 Extra Large GourmetRoaster Bowl(3500 ml)
R325.00 N$339.00
003 Extra Large Flat Lid R255.00R580.00
N$266.00N$605.00
APPLE AND CINNAMON CHEESECAKE
Crust:
Filling:
Topping:
Extra LargeFlat Lid
375 ml cake flour120 ml icing sugar150 g unsalted butter, cubed
250 g tub x 2 cream cheese125 ml sugar3 extra large eggs (1 separated)20 ml cake flour5 ml vanilla essence250 ml cream
3 Granny Smith apples, peeledand thinly sliced60 ml sugar3 ml cinnamon100 g pecan nuts, roughly chopped
In a food processor combine the ingredients forthe crust and pulse until the mixture comestogether. Press the dough onto an
and refrigerate until firm. Bake blindfor 12 – 14 minutes at 180 C. Remove andleave to cool. Beat the cream cheese, sugar, 2eggs and 1 egg yolk together until smooth. Addthe flour and the essence. Whip the cream untilstiff and the egg white until soft peaks form.Fold both into the cream cheese mixture andspoon into the prepared crust. Roll the applesin the sugar and cinnamon and arrange on top.Top with pecan nuts. Bake for 40 minutes at170 . Switch the oven off and leave to cool inthe oven. Serve with cream.
O
°C
S B CS
12
13
GourmetDEEP ROASTER
R161.00
R119.00R280.00
081 Gourmet Deep R Bowloaster(3500 ml)
084 Gourmet Deep Roaster Lid
N$168.00
N$124.00N$292.00
S B CS
SAMP & BILTONG RISOTTO
Gourmet Deep Roaster,
Medium Gourmet Roaster
375 ml samp, soaked overnight anddrained
500 ml chicken stock500 ml milk30 ml brandy, optional15 ml butter1 onion, finely chopped2 garlic cloves, crushed1 each green, red and yellow peppers,
diced125 g cream cheese60 ml white Cheddar cheese, shaved150 g biltong slices, fairly wet
Place soaked samp incover with warm water and microwave coveredfor 10 minutes. Drain and add chicken stock,milk and brandy. Microwave for 45 min.Microwave, butter, onion, garlic and peppers in
for 7 minutesuntil soft. Add the onion mixture to the “samp”and stir. Add the cream cheese, Cheddar cheeseand biltong and microwave for 2 minute, untilheated through. Serve with extra biltong andcheese.
14
15
GourmetROASTERS
MEDIUM & SMALL
R136.00
R119.00R255.00
N$141.00
N$124.00N$265.00
083 Medium GourmetRoaster Bowl(2200 ml)
084 Medium GourmetRoaster Lid
085 Small GourmetRoaster Bowl(1000 ml)
086 Small GourmetRoaster Lid
R114.00
R 76.00R190.00
N$119.00
N$ 79.00N$198.00
S B CS
S B CS
SHERRY SWEET POTATOES
Medium Gourmet ClassicRoaster.
Medium GourmetRoaster
500 g sweet potatoes,salt
75 ml dark brown sugar15 ml butter / margarine125 ml sherry7,5 ml Maizena, mixed with a bit ofthe sherry
Wash sweet potatoes and microwave for 7minutes in a
Remove and leave to cool. Mixremaining ingredients in a
and microwave for 3 minutes, stirringevery minute. Thickly slice the sweet potatoesand place in the sauce. Cover and microwavefor another 5 minutes.
fresh
16
17
Classic ROASTERS
SMALL & MEDIUM GOURMET
R136.00
R119.00R255.00
N$141.00
N$124.00N$265.00
135 Medium GourmetClassic Roaster Bowl(1250 ml)
084 Medium GourmetRoaster Lid
R114.00
R 76.00R190.00
N$119.00
N$ 79.00N$198.00
034 Small GourmetClassic Roaster Bowl(800 ml)
086 Small GourmetRoaster Lid
S B CS
SWEET VEGGIES
Small GourmetClassic Roaster
sweet potatoes, carrots andbutternuts, roughly chopped
30 ml butter30 ml honey
mixed nutstoasted coconut marshmallows
Place all the veggies in aand microwave covered
for 5 minutes. Stir and microwave foranother 5 minutes. Mix butter, honey andnuts with veggies. Press marshmallows ontoveggies. Bake for 20 minutes at 180°C oruntil marshmallows have melted.
CHICKEN AND BROCCOLI CASSEROLE
Medium Gourmet Roaster
Small ClassicRoaster
400 g chicken breasts, cut into 2cmcubes
375 ml chicken stock1 head /500 g broccoli, chopped60 ml flour1 ml salt2 ml freshly ground black pepper1 ml grated nutmeg1 ml cayenne pepper5 ml Worcester sauce60 g Mozzarella cheese, grated65 ml plain yoghurt,
Microwave chicken with half of the chickenstock in a for5 minutes. Stir and microwave for another5 minutes, add broccoli. In a
mix remaining stock, flour, salt,pepper, nutmeg, cayenne pepper andWorcester sauce to make a sauce. Microwavefor 5 minutes, stirring every minute. Stir in halfcheese and all the yoghurt. Pour sauce overbroccoli and chicken and sprinkle withremaining cheese. Microwave for another 5minutes until the cheese is bubbly.
fat free
S B CS
18
UtilityDISH
R334.00
R293.00R627.00
N$348.00
N$305.00
N$653.00
001 Utility Dish
(2000 ml)
079 Extra Large
Oval Roaster Lid
S B CS
19
SEAFOOD POTATO BAKE
Oval Utility Dish
6 potatoes, thinly sliced600 g haddock, cubed800 g prawns, peeled and deveined4 spring onions43 g potato bake sauce mix45 ml oil500 ml milk500 ml Mozzarella cheese
Arrange potatoes in an . Topwith haddock, prawns and spring onion anddrizzle with oil. Bake for 10 minutes at 180°C.Mix potato bake sauce with 90ml milk, stir toform a paste. Add remaining milk and mix well.Pour sauce over seafood, covering the wholedish. Sprinkle with cheese and bake for 30minutes or until potatoes are cooked.
20
IRISH CASSEROLE
Extra Large OvalRoaster.
1.5 kg beef, cubed2 large onions, cut in pieces½ packet soup powder, brown onion /oxtail45 ml olive oil340 ml beer125 ml beef stock3 bay leaves4 thyme twigs6 large carrots, cut into thickslices600 g potatoes, cut into chunks3 sweet potatoes, peeled,
4 red peppers, slicedsalt and black pepper
100 g black olivesrind of 1 lemonhandful chopped parsley
Place meat and onions in anSprinkle soup powder over and stir
until well covered. Add beer, beef stock, bayleaves and thyme. Cover with lid and bake for 1hour at 180°C. Add carrots, potatoes, sweetpotatoes, sweet pepper, salt and pepper. Bakefor another 30 minutes or until the beef istender. Garnish with olives, lemon rind andparsley.
cut intochunks
OvalROASTER
EXTRA LARGE
R367.00
R293.00
R660.00
N$382.00
N$305.00
N$687.00
078 Extra Large Oval
Roaster Bowl
(4000 ml)
079 Extra Large Oval
Roaster Lid S B CS
21
22
CHICKEN AND TOMATO RICECASSEROLE
Large Oval Roaster
Small ClassicRoaster
8 chicken thighssalt and freshly ground blackpepper
8 thyme twigs or 2.5ml dried thyme15 ml olive oil1 onion, chopped2 garlic cloves, crushed410 g tin whole tomatoes, chopped5 ml oregano250 ml uncooked rice600 ml chicken stock
Place chicken in a andflavour with salt and pepper, sprinkle thymetwigs over and bake for 40 minutes at 180°C.Spoon off excess fat. Microwave oil, onions,garlic, tomatoes and oregano in a
covered, for 5 minutes. Stir andmicrowave for another 5 minutes. Add rice tochicken and stir well. Mix chicken stock withtomato sauce and pour over chicken and rice.Cover with lid and bake until the rice is cookedand the fluids have been absorbed.
23
OvalROASTER
LARGE
R237.00
R182.00
R419.00
N$247.00
N$189.00
N$436.00
070 Large Oval Roaster
Bowl (2300 ml)
071 Large Oval Roaster Lid
S B CS
24
25
“BOEREWORS” SOUR CREAM CURRY
Medium OvalRoaster
20 ml olive oil1 onion, chopped1 large tomato, grated5 ml red chili paste10 ml fine coriander3 fresh thyme twigs15 ml soft brown sugar
salt and freshly ground blackpepper
4 cinnamon sticks700 g “boerewors”, cooked and cutin bite sized pieces
Sauce:60 ml fresh curry leaves60 ml fresh coriander60ml fresh mint leaves6 garlic cloves, chopped250 ml sour cream
Microwave oil, onion, tomato, chili paste,coriander, thyme, brown sugar, salt, pepperand cinnamon sticks in a
covered for 5 minutes. Stir andmicrowave for another 5 minutes. Add“boerewors” pieces and stir. Pour sauce overthe “boerewors”, but do not stir. Cover withlid and slightly shake the roaster. Microwavefor 10 minutes, stirring once halfway through.Serve with rice, “pap” or roti.
R186.00
R119.00
R305.00
N$194.00
N$124.00
N$318.00
072 Medium Oval Roaster Bowl
(1400 ml)
073 Medium Oval Roaster Lid
Oval ROASTER
MEDIUM
S B CS
26
27
105 Gourmet Salt &Pepper Set
R 86.00 N$ 90.00
DINNER SETGourmet
114 Gourmet GravyBowl (350 ml)
115 Gourmet GravyPlate
R105.00
R 48.00R153.00
N$110.00
N$ 50.00N$160.00
N$110.00
.00
74.00
N$ 74
N$
101 Gourmet Large Plate
102 Gourmet Small Plate
103 Gourmet Soup/Cereal(375 ml)
R105.00
R 71.00
R 71.00
S B CS
S B CS
S B CS
28
MEAT FILLED CANNELLONI
Sauce:
SmallClassic Roaster
Medium ClassicRoaster
All-In-One-Dish
500 g minced meat1 onion, finely chopped5 ml salt2,5 ml pepper125 ml fresh breadcrumbs1 egg, beaten15 ml parsley, finely chopped16 cannelloni tubes
250 ml onion, chopped37 ml butter250 ml tomato sauce125 ml vinegar30 ml soft brown sugar20 ml mustard powder10 ml curry powder5 ml salt
Microwave ingredients for the sauce in acovered for 5 minutes. Stir
and microwave again for 5 minutes. Mix mince,onion, salt and pepper in a
and microwave, for 10 minutes, addbreadcrumbs, egg and parsley and microwavefor another 5 minutes. until cooked, stirringoccasionally. Fill each tube with the mincemixture (you could use a pastry / icing bag to fillthe tubes). Arrange in a single layer in the
. Pour the sauce over and coverwith grated cheese. Bake for 30 minutes at180°C. Serve immediately.
31
099 All-in-One Dish R195.00 N$203.00
(2000 ml)
S B CS
All in OneDISH
29
your businessinto ACTION!
CELEBRATION 25 Aug 2012
Spri gnWith spring in the air, thoughts of growth and renewal was onall of our minds at the Aug 2012 Celebration. The cheerfuldécor inspired a more light hearted approach while guestspeaker Wouter Snyman captivated all with his words ofwisdom. He encouraged everyone to ask yourself some hardquestions and reach your own potential. He also pointed outhow to identify the needs in your area with “survival” or “niceto have” being the key questions.
30
The day ended on a high note with recognition to our topperformers. Congratulations to all of the prize winners,keep up the hard work and dedication!
We look forward to seeing all of you again in March 2013!
31
Available March - August 2013
Purchase:1 Large Oval Roaster Bowl & Lid1 Medium Gourmet Classic Roaster Bowl Lid1 Small Gourmet Roaster Bowl & Lid1 Small Gourmet Classic Roaster Bowl & Lid
SomethingOF EVERYTHING
WAS R1054.00 N$ 1097.00
NOW FOR ONLYR895.00 N$932.00
S B CS32
March &April 2013
WAS R547.00 N$571.00
NOW FOR ONLYR465.00 N$485.00
SPECIAL OFFERMarch 2013
021 Meatplate R293.00 N$305.00
PRODUCT OFTHE MONTH
April 2013127 Litre Jug R132.00 N$137.00
LASAGNE SET
S B CS
S B CS
33
Purchase:1 All-in-One Dish4 Lasagne Bowls
S B CS
Purchase:1 Medium Gourmet Roaster Bowl & Lid1 Medium Gourmet Classic Roaster Bowl & Lid1 Small Gourmet Roaster Bowl & Lid
Intro ROASTER SET
WAS R700.00 N$728.00
NOW FOR ONLYR595.00 N$619.00
S B CS
34
Available March - August 2013
228 Serving Baking DishR178.00 N$185.00
SPECIALOFFER
May 2013
May &June 2013
Purchase:1 Deep Gourmet Roaster Bowl & Lid4 Soup Mugs
SOUP SET
WAS R547.00 N$571.00
NOW FOR ONLYR432.00 N$449.00
PRODUCT OF THE MONTH
June 2013
S B CS
S B CS
35
039 Garlic Bread Plate
R109.00 N$113.00
MCS B CS
Price LIST
099 All-in-One Dish R195.00 N$203.00065 Bread Pan008 Bread Pan Individual041 Butter Individual022 Cake Pudding Ring020 Coffee Mug057 Espresso Cup
003 Flat Lid - XL230 Flower Vase
114 Gourmet GravyPlate
101 Gourmet Plate - L102 Gourmet Plate - S
087 Gourmet Roaster
105 Gourmet Salt & Pepper103 Gourmet Soup/Cereal026 King’s Mug045 Lasagne Bowl149 Milk
R133.00 N$139.00R 48.00 N$ 50.00R 35.00 N$ 37.00R237.00 N$247.00R 54.00 N$ 57.00R 54.00 N$ 57.00
056 Espresso Saucer R 33.00 N$ 34.00100 Flat Lid - M R150.00 N$156.00
R255.00 N$266.00R161.00 N$168.00
106 Gourmet Classic Cup R 50.00 N$ 52.00107 Gourmet Classic Saucer R 45.00 N$ 47.00
Bowl R105.00 N$110.00115 Gourmet Gravy R 48.00 N$ 50.00
R105.00 N$110.00R 71.00 N$ 74.00
081 Gourmet Deep Roaster Bowl R161.00 N$168.00084 Gourmet Deep Roaster Lid R119.00 N$124.00088 Gourmet Roaster Bowl - XL R325.00 N$339.00
Lid - XL R186.00 N$194.00083 Gourmet Roaster Bowl - M R136.00 N$141.00135 Gourmet Classic Roaster Bowl - M R136.00 N$141.00084 Gourmet Roaster Lid - M R119.00 N$124.00085 Gourmet Roaster Bowl - S R114.00 N$119.00034 Gourmet Classic Roaster Bowl - S R114.00 N$119.00086 Gourmet Roaster Lid - S R 76.00 N$ 79.00
R 86.00 N$ 90.00R 71.00 N$ 74.00R 54.00 N$ 57.00R 88.00 N$ 92.00R 74.00 N$ 77.00
143 Mixing Bowl (1kg) R149.00 N$155.00142 Mixing Bowl (500g) R 74.00 N$ 77.00048 Multi-Oval Dish R 88.00 N$ 92.00078 Oval Roaster Bowl - XL R367.00 N$382.00079 Oval Roaster Lid - XL R293.00 N$305.00070 Oval Roaster Bowl - L R237.00 N$247.00071 Oval Roaster Lid - L R182.00 N$189.00072 Oval Roaster Bowl - M R186.00 N$194.00073 Oval Roaster Lid - M R119.00 N$124.00049 Oval Salad R138.00 N$144.00038 Plate - Breakfast R102.00 N$106.00012 Plate - L R105.00 N$110.00013 Plate - S R 71.00 N$ 74.00017 Salad Bowl R138.00 N$144.00089 Snail Dish R 81.00 N$ 84.00053 Soufflé Dish R 42.00 N$ 44.00014 Soup/Cereal R 71.00 N$ 74.00016 Soup/Cereal Dish R 71.00 N$ 74.00069 Soup Mug R 57.00 N$ 59.00011 Spoon Rest R 45.00 N$ 47.00111 Square Bowl R 73.00 N$ 76.00122 Square Coffee Mug R 54.00 N$ 57.00123 Square Saucer R 45.00 N$ 47.00117 Square Pie Dish R175.00 N$183.00109 Square Plate - L R108.00 N$112.00110 Square Plate - S R 73.00 N$ 76.00118 Square Platter R300.00 N$313.00124 Square Salad Bowl R188.00 N$195.00
36
Both South Africa and Botswana prices are in South African Rand
RSA / Botswana Namibia
37
152 Sugar Bowl R 42.00 N$ 44.00153 Sugar Lid R 38.00 N$ 39.00
R 39.00 N$ 40.00148 Tea Saucer R 35.00 N$ 37.00
R 54.00 N$ 57.00001 Utility Dish R334.00 N$348.00
R1191.00 N$1240.00INT Intro Set R 595.00 N$ 619.00
R 895.00 N$ 932.00SQ Square Dinner Set R 864.00 N$ 897.00CMS Coffee Mug Set R 406.00 N$ 425.00B5 Big 5 - King's Mug Set R 410.00 N$ 428.00
Lasagne Set (March & April) R 465.00 N$ 485.00Soup Set (May & June) R 432.00 N$ 449.00Curry & Rice Set (July & August) R 516.00 N$ 537.00
021 Meatplate (March) R293.00 N$305.00127 Litre Jug (April) R132.00 N$137.00039 Garlic Bread Plate (May) R109.00 N$113.00228 Serving Baking Dish (June) R178.00 N$185.00060 Rusk Holder (July) R453.00 N$472.00090 New Platter (August) R290.00 N$303.00
147 Tea Cup
032 Teaspoon Holder
G Gourmet Roaster Set
SOE Something of Everything
CONTINUOUS SPECIALS
BI-MONTHLY SPECIALS
PRODUCT OF THE MONTH
Country Style CSSandstorm S Midnight Black B Mochachino MC
099 All-in-One Dish 60mm 350mm001 + 079 Utility Dish & Lid 105mm 375mm078 + 079 Oval Roaster Bowl & Lid - XL 143mm 375mm070 + 071 130mm 360mm072 + 073 110mm 298mm
Oval Roaster Bowl & Lid - LOval Roaster Bowl & Lid - M
HEIGHT LENGHT
087 + 088 Gourmet Roaster Bowl & Lid - XL207mm 314mm088 + 003 Gourmet Roaster Bowl & Flat Lid - XL 160mm 314mm081 + 082 Deep Gourmet Bowl & Lid 225mm 255mm083 + 084 Gourmet Roaster Bowl & Lid - M 180mm 255mm083 + 100 Gourmet Roaster Bowl & Flat Lid - M 122mm 255mm135 + 084 Gourmet Classic Roaster Bowl & Lid - M 145mm 255mm135 + 100 Gourmet Classic Roaster Bowl & Flat Lid - M 110mm 255mm085 + 086 Gourmet Roaster Bowl & Lid - S 140mm 195mm034 + 086 Gourmet Classic Roaster Bowl & Lid - S 121mm 195mm005 Casserole Bowl & Lid - S 163mm 195mm015 Casserole Bowl & Lid - M 195mm 220mm002 Individual Gourmet Bowl & Lid 122mm 168mm012 Plate - L 280mm038 Plate - Breakfast 252mm013 Plate - S 188mm014 Soup / Cereal 160mm016 Soup / Cereal Dish 180mm101 Gourmet Plate - L 283mm102 Gourmet Plate - S 213mm103 Gourmet Soup/Cereal 215mm109 Square plate - L 264mm110 Square plate - S 200mm111 Square bowl 140mm
HEIGHT DIAMETER
RSA / Botswana Namibia
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 R1401.00 N$1459.00
NOW FOR ONLYR1191.00 N$1240.00
Gourmet ROASTER SET
38S B CS
Available March - August 2013
Purchase:4 Large Square Plates4 Small Square Plates4 Square Bowls
DINNER SET
WAS R1016.00 N$1055.00
NOW FOR ONLYR864.00 N$897.00 39
S B MC
SquareAvailable March - August 2013
July & Aug 2013
Purchase:1 Medium Gourmet Roaster Bowl & Lid4 Multi-Oval Dishes
CURRY & RICE SET
WAS R539.00 N$561.00
NOW FOR ONLYR516.00 N$537.00
SPECIAL OFFER
PRODUCT OFTHE MONTH
July 2013
August 2013
S B CS
S
40
060 Rusk Holder R453.00 N$472.00
090 New Platter (2500 ml)
R290.00 N$303.00S B CS
Purchase:6 Coffee Mugs1 Milk1 Sugar Bowl & Lid
CoffeeMUG SET
S B CS
41
WAS R478.00 N$500.00
Available March - August 2013
NOW FOR ONLYR406.00 N$425.00
42
N$110.00
N$106.00
N$ 74.00
N$ 74.00
012 Large Plate
038 Breakfast Plate
013 Small Plate
014 Soup/Cereal
(400 ml)
R105.00
R102.00
R 71.00
R 71.00
DinnerSET
BAKED GOAT'S CHEESE, MUSHROOMAND WILD ROCKET SALAD
Large Oval Roaster
Oval Salad Bowl
800 g medium brown mushroomsolive oil for drizzlingsea salt and black pepper
100 g goat's cheese, crumbledfresh thyme
200 g wild rocket300 g smoked bacon rashers, cut andfried50 g walnuts, toasted and roughly
chopped6 slices sourdough bread, toasted
Dressing;10 ml red wine vinegar2 garlic cloves, finely crushed125 ml olive oil
Place the mushrooms in a ,drizzle with olive oil and season with salt andpepper. Top with cheese and fresh thyme andbake for 15 to 20 minutes at 180°C. Whisktogether, vinegar and garlic. Slowly add olive oiland whisk to combine. Season. To serve, placerocket leaves in an , top withmushrooms and sprinkle with bacon andwalnuts. Drizzle with salad dressing. Serve withtoasted sourdough bread.
* Sandstorm plates are available with
or without the pattern
S B CS
N$ 74.00016 Soup / Cereal Dish
(375 ml)
R 71.00
43
N$144.00017 Salad Bowl
(1400 ml)
R138.00
S B CS
S B CS
44
INDIAN RICE SALAD
Square Salad Bow
1 small tin peaches, cut into cubes12.5 ml curry powder37.5 ml lemon juice500 ml cooked rice25 ml chutney125 ml condensed milk
salt1 onion, finely chopped250 ml mayonnaise
Drain peaches. Mix curry powder and lemonjuice. Mix remaining ingredients together in a
l. Add peaches and currymixture, stir thoroughly. Refrigerate overnightand serve the next day.
N$112.00109 Large Square Plate R108.00
N$ 76.00110 Small Square Plate R 73.00
N$ 76.00111 Square Bowl(400 ml)
R 73.00
SquareDINNER SET
S B MC
N$195.00124 Square Salad Bowl(1800 ml)
R188.00
S B MC
45
DinnerMADE EASY
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 thedishwasher, and will maintain their shine foryears to come. This allows for easy care andeffortless cleanup; perfect for today's busy lifestyle.
• Spray your Argilla dish with oven cleaneronce a month and leave overnight It looksbrand new the next morning
• Spread on the insides of thedish and leave overnight
Zeb
.
Handy Andy Gel
46
Place your meat, rice anddifferent vegetables in the oven
at the same time.
47
CHICKEN AND SPINACH PIE
Extra Large GourmetRoaster
Oval Utility Dish
Square Platter
500 g chicken breasts, cubedsalt and pepper
400 g spinach125 ml cream30 ml flour1 roll readymade puff pastry4 slices bread (white or brown)125 ml mayonnaise125 ml feta cheese, diced
Place chicken in an, season with salt and pepper
microwave for 5 minutes. Add spinach andmicrowave for another 5 minutes. Add creamand flour, stir well and microwave for 3 minutesuntil 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 matchboxsized rectangles. Arrange the bread on the flatpart of the pastry. Spoon spinach and chickenmix onto bread and sprinkle with feta. Braidthe pastry in order to close up the pie. Spray an
with non stick spray andcarefully place pie on dish. Spread mayonnaiseover the entire pastry and sprinkle withremaining feta. Bake for 30 minutes at 180°C.Serve on a .
UtilityDISH
R334.00
R293.00R627.00
N$348.00
N$305.00
N$653.00
001 Utility Dish
(2000 ml)
079 Extra Large
Oval Roaster Lid
S B CS
48
SquarePLATTER & SQUARE PIE DISH
R175.00 N$183.00117 Square Pie Dish
(1600 ml)
S B MC
118 Square Platter R300.00 N$313.00
49
SARDINE PIZZA
Base:
Topping:
SquarePie Dish
750 ml self raising flour5 ml salt200 ml boiling water200 ml oil
2 tomatoes, thinly slicedsalt and freshly ground black
pepper5 ml oreganum400 g tin sardines in tomato sauce, flaked10 ml margarine1 onion, thinly sliced½ green pepper, diced375 ml Mozzarella/Cheddar Cheese,grated
chopped parsley
Shake ingredients for base together in a plasticcontainer till a ball is formed. Spray a
with non-stick spray. Press the doughonto the dish. Arrange tomato slices on thebase, season with salt, pepper and .Spread the sardines with sauce over thetomatoes. Arrange onions and green pepperover the sardines. Top with grated cheese andbake for 30 minutes at 180°C or until the edgesturn golden brown. Serve garnished with
oreganum
50
EASY MOUSSAKA
Medium ClassicGourmet Roaster Bowl
Lasagne Bowl
2 onions, chopped3 garlic cloves, crushed500 g minced meat45 ml tomato paste5 ml sugar
salt and pepper30 ml butter / margarine30 ml flour250 ml milk125 ml Mozzarella cheese, grated
Place eggplant cubes inand sprinkle with
salt. Microwave for 10 minutes. Mix onions,garlic, mince, tomato paste and sugar. Preparea white sauce with butter, flour and milk. Placea layer of sliced eggplant into a .Top with a layer mince mixture and sauce andrepeat till the bowl is filled. Cover with gratedcheese and bake for 25 minutes at 180°C.
2 eggplants, cubed
045 Lasagne Bowl(625 ml)
R 88.00 N$ 92.00
S B CS
GENERAL
Mealies: Medium Oval Roaster
Mash:
Potato Chips:
Sweet Potato:
Beetroot:
Pumpkin:
Butternut:
Gem squash:
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.
• Time of recipes is based on 1000w microwaveoven. Adjust time of recipe according to micro-wave size. For a 600w microwave add4 minutes of given cooking time.
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.
Cre-cook dry maize meal and salt
in microwave 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 for3 minutes. Serve.
Rinse chips in a weak solution ofvinegar/lemon water. Dry chips on paper towel. Placeinto a plastic bag. Add 1tbsp cooking oil, shake tocover chips with oil. Empty bag into Roaster bowl.Microwave covered for 9 minutes. Allow to stand for3 minutes. If you prefer your chips crispy bake (aftercooking in microwave) uncovered in oven for30 minutes or until crisp.
Add 30 ml brown sugar andmargarine to 500g sliced sweet potatoes. Bake for30 minutes at 180 C or microwave for 15 minutes.
Rinse 5 medium beetroots, place inRoaster, no extra water needed. Bake in oven at180 C for 1¼ hours or microwave for 8-10 minutes at75% 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.Cube and microwave for 5 minutes. Flavour to taste.
Halve gem squash 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 180 C 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/ormixed vegetables on top of meat. Pour curry jammixture over. Cover and bake at either 180 C for1½ hours or, preferably at 140 C for 2-3 hours.
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 Cfor 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
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 ovenat 180 for 45minutes. Stir and serve.Microwave option: P
CookingGUIDE
BASIC
51
52
5153
048 Multi-Oval Dish R 88.00 N$ 92.00(650 ml)
S B CS
MULTI-OVAL
Dish
SWEET CHILLI VEGGIES
Medium Classic Roaster
Multi Oval Dishes
1 eggplant, cubed1 small packet Brussel sprouts
baby potatoes2 large onions, cut into quarters1 tub sweet chilli cream cheese
Place veggies in aand sprinkle with a little water, cover andmicrowave for 10 minutes, stirring half waythrough. Mix cream cheese with veggies andspoon into . Bake for 20 to30 minutes at 180°C.
049 Oval Salad (2000 ml) R138-00 N$144-00
S B CS
Oval SALAD
54
55
POTATO SOUP
Gourmet Deep Roaster
Soup Mugs
6 potatoes, cubed1 large onion, chopped1 chicken stock cube550 ml milk250 ml cream1 packet potato bake1 packet cream of chicken souppowder1 packet bacon, diced and fried
salt and pepperfresh parsley
Microwave potatoes, onion, stock cube in alittle water in the ,on high until soft. Drain and add 500ml milkwith cream and mash. Mix potato bake andchicken soup powder with 50 ml milk to form apaste (add more milk if necessary). Mix pastewith potato mixture and add bacon. Add saltand pepper to taste. Microwave until cookedthrough and a thick broth is formed (more milkcan be added for a thinner soup). Serve in
garnished with fresh parsley.
SoupMUG
N$ 59.00069 Soup Mug
(350 ml)R 57.00
N$ 74.00013 Small Plate R 71.00
S B CS
R45.00 N$47.00011 Spoonrest
MCS B CS
041 Individual Butter(50 ml)
R 35.00 N$ 37.00
S B CS
56
57
R 54.00R 33.00R 87.00
057 Espresso Cup (75 ml)056 Espresso Saucer
N$ 57.00N$ 34.00N$ 91.00
S B CS
143 Mixing Bowl (1 kg) R149.00 N$155.00
142 Mixing Bowl (500 g) R 74.00 N$ 77.00
MixingBOWLS
S B CSEspressoCUP & SAUCER
QUICK MANGO CHUTNEY
MixingBowl
200 g mango, cubed1 onion, chopped125 ml white vinegar250 ml soft brown sugar2 ml masala3 ml turmeric2 garlic cloves, finely chopped1 cinnamon stick
Microwave all the ingredients the 500gfor 20 minutes, stirring every 5 minutes.
If you overcook it and it becomes syrupy add alittle water and stir till the syrup dissolves. Storein a sterilized glass bottle with sealed lid. Serveindividually in Espresso Cup or Saucer.
58
59
R133.00 N$139.00065 Bread Pan
(1300 ml)
S B CS
SquareMUG & SAUCER
122 Square Coffee Mug(300 ml)
123 Square Saucer
R 54.00
R 45.00R 99.00
N$ 57.00
N$ 47.00N$104.00
S B CS
BreadPAN
TIRAMISU
Bread Pan
Large SquarePlate
4 egg yolks250 ml sugar60 ml marsala or sweet wine500 g Mascarpone cheese (or 250 g
smooth cream cheese mixedwith 250 ml whipped cream)2 packets finger biscuits250 ml strong black coffee, cooled5 – 10 ml coco50 g dark chocolate, grated
Place egg yolks, sugar and wine in a mixing bowland whisk over boiling water until the sugar hasdissolved and the mixture has doubled involume. Remove the bowl from the steam andcontinue whisking until the mixture has cooled.Carefully fold the mascarpone into the mixture.Line with cling wrap, allow enoughwrap to hang over the edges of the pan. Dunkbiscuits in coffee and line the bottom of the pan.Spread a third of the cheese mixture over thebiscuits, repeat the process twice more and endwith the cheese mixture. Carefully cover withcling wrap and leave overnight in therefrigerator. Just before serving, carefully loosenthe edges and turn out onto a
. Cut away the wrap on the sides andcarefully pull out the wrap underneath thedessert. Cut remaining biscuits in half and pressthem up against the sides of the desert. Sprinklewith coco and grated chocolate. Cut into thickslices to serve.
MCS B CS
60
61
SAVOURY SNACKS
Soufflé Dishes
Square Platter
200 g cream crackers125g butter, melted
Egg Layer:6 hardboiled eggs, shelled125 ml Cheddar cheese, finely grated90 ml mayonnaise15 ml chutneypinch saltpinch cayenne pepper
Ham Layer:250 g cream cheese125ml Cheddar cheese, finely grated5 ml fresh parsley, finely chopped3 shallots, chopped6 slices ham, finely chopped
salt and pepper
Chop cream crackers in a food processor untilfine, add butter. Line 6 withcling wrap. Divide the cracker mix in 3 evenparts. Divide 1 of the 3 parts between the 6dishes and press into each dish. Mix togetherall the ingredients for the egg layer and dividebetween the 6 dishes. Top with another layerof cracker mix. Mix together all theingredients for the ham layer and dividebetween the 6 dishes. Top with a final crackerlayer. Leave to set overnight in therefrigerator. Turn out onto aand serve.
CoffeeMUGS
020 Coffee Mug(250 ml)
R 54.00 N$ 57.00
032 Teaspoon Holder
R 54.00 N$ 57.00
* Sandstorm mugs are available with
or without the pattern
S B CS S B CS
SouflèDISH
053 Soufflé Dish (170ml) R 42.00 N$ 44.00
S B CS
62
MEMORABLE MILK TART
Individual Bread Pans
LargeMixing Bowl
Crust:250 ml sugar200 g margarine2 eggs, whisked20 ml baking powder4 x 250 ml flourpinch salt
Filling:1 milk1 cinnamon stick3 eggs250 ml sugar45 ml flour30 ml custard powderpinch salt5 ml butter2 ml almond essence
ground cinnamon
Spray 6 with nonstick spray. Mix sugar and butter till creamy.Add eggs and mix well. Add dry ingredientsfor crust and mix well. Form a ball andrefrigerate for 30 minutes. Divide dough into6 equal parts and line the bottom and sides ofeach dish with the dough. Prick the doughwith a fork and bake for 20 minutes at 180°C.Leave to cool.
Filling: Add the cinnamon stick to the milk andbring to a boil. Leave to cool until lukewarm,remove the cinnamon stick. In a
, mix together eggs and sugar.Add flour, custard powder and salt and mixwell. Slowly add milk while stirringcontinuously. Pour the mixture back into thepot and heat slowly, while stirring, until itthickens and boils. Add the butter andalmond essence and allow to cool a bit.Divide the mixture between the six breadpans and bake for 15 minutes, until slightlybrown on top. Sprinkle with groundcinnamon and cool completely until set.
TeaSET
152 Sugar Bowl (250 ml)153 Sugar Lid
R 42.00R 38.00R 80.00
N$ 44.00N$ 39.00N$ 83.00
147 Tea Cup (200 ml)148 Tea Saucer
R 39.00R 35.00R 74.00
N$ 40.00.00
N$ 77.00N$ 37
149 Milk (300 ml) R 74.00 N$ 77.00
63
S B CS
S B CS
008 Individual Bread Pan(200 ml)
R 48.00 N$ 50.00
BreadPAN
S B CS
INDIVIDUAL
S B CS
64
N I N E M I N U T E M I C R O WAV EPINEAPPLE CAKE
Cake Pudding Ring
Mixing Bowl
25 ml butter125 ml brown sugar150 g pineapple rings6 maraschino cherries1 box (single layer size) vanillacake mix, as well as cakeingredients as stated on the box (oil,milk and eggs)1 egg, beaten
Spray with non stickspray. Melt the butter in cake ring for 1minute in the microwave. Spread brownsugar on top of the butter. Place thepineapple rings around the ring, on top ofthe brown sugar (save the juice) slice themaraschino cherries and place in andaround pineapple rings. Prepare cake mix ina and add extra egg andpineapple juice. Pour cake mix overpineapple rings. Microwave on high for 9minutes. Allow to cool completely beforeturning out and serving. 65
ClassicCUP & SAUCER
106 Gourmet ClassicCup (200 ml)
107 Gourmet ClassicSaucer
R 50.00
R 45.00R 95.00
N$ 52.00
N$ 47.00N$ 99.00
S B CS
230 Flower Vase R161.00 N$168.00
S B CS
022 Cake Pudding Ring R237.00 N$247.00
S B CS
66
67
SnailDISH
089 Snail Dish R 81.00 N$ 84.00
S B CS
CHOCOLATE FRUIT AND NUT BON-BONS
Snail Dish
300g plain chocolate (white or brown)dried fruit,berries and nuts
Place the chocolate in a bowl over simmeringwater and leave to melt, stirring occasionally.Spray a with non stick spray andspoon melted chocolate into each hole. Adddried fruit and nuts to each hole. Refrigeratefor at least 10 minutes before serving.
Big5GIFT SET
S
Our Big 5 set consist of 6 Kings Muggsdepicting the Big 5. The sixth mug is acombination of the various animals.Ideal to spoil that wildlife lover orguests from abroad.
Available March - August 2013
KingsMUG
R 54.00 N$ 57.00026 King’s Mug (325ml)
S B
R410.00 N$428.00
WAS R492.00 N$514.00
NOW FOR ONLY
68
Andreavan Oosten
I started Argilla about 14 years ago. I saw a display at the Home Expo and I loved it. Originally I wasinterested in Argilla because I had married into a big family and wanted a dinner service that could startbasic and add items on a monthly basis. I was also looking for as a business from home as I had just hadmy 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 andat the same time get your dinner service at 30% discount if you get the required target to qualify”. I toldher I would think about it. That Sunday we sang a song in church about “I am the potter, you are theclay”and I decided that it was a sign for me to take on the challenge of selling Argilla Pottery. SinceArgilla was started in faith, I decided to let God be the Potter of my life and I would let Him mould me inthis 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 almosteverything and had samples of all the products. I was so excited when my demo kit arrived. I had suchfun unpacking all the products and thinking how fantastic they were. I then had to get selling and makethis business work. I also had to work very hard to ensure that I made my required target in order tohave my goods delivered to my front door. That was a great incentive. Because I wanted to buy mydinner service, I needed maximum sales to get maximum commission and started recruitingmarketers. I was battling to qualify as a manager - but was blessed when Lizbe decided to stop, and Iwas offered her team. That was about 6 years ago. I have really enjoyed being a manager and growingmy team. Some marketers come along for only a while and tother marketers that have been with mefor a long time. If you are thinking of working towards being a manager – never let the bumps in theroad discourage you. Same as in life, sometimes people come into your life for a short while buteveryone that comes into your life is for a reason and for a life lesson.
“I had just had my first childand did not want to have to
go out and work andleave her at home!!”
69
HOT GOOEY CHOCOLATEPUDDINGS
Soufflé Dishes
125 g good quality dark chocolate125 g unsalted butter3 large eggs150 g castor sugar35 g plain flour
extra butter and flower for thesoufflé dishes
Break the chocolate into small pieces, dice thebutter and put them in a bowl over simmeringwater. Whisk occasionally until both areperfectly melted. In another bowl gently whiskthe eggs and stir in the sugar and flour. Gentlywhisk the melted chocolate into the eggmixture. Allow the mixture to rest a while, it caneven rest for 3 to 4 hours. Rub the insides of 5
with butter and dust with flour.Divide the mixture between the 5 dishes andplace them on a Square Platter. Bake for 15 – 20minutes at 180°C or until the edges are set andthe tops are nearly firm and cracking a little butthe centre is still gooey. Serve immediately withcold cream.
The important thing with this business is to set goals anddecide what you are going to do with the money. Sincewe are in the property business I managed to purchasean old property and each month I pay my bond and it isamazing how quickly this has worked in getting mybond paid off. I am hoping that in the next few years Iwill be able to buy another property as an investment.One day I will pass these onto my children as a thankyou for understanding when I was busy and they neededmy attention. They will then have their reward. Thisyear I was also able to afford air conditioners for myhome and my little office where I have my potterydisplayed and where I keep stock to enable me to haveproducts 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 andencouraged. I have really been blessed to have you all there to help. To my wonderful marketing teamwho has always given their best when I needed them to. Last, but not least, a big thank you to my familywho have supported me and been there for me. A special dedication to my mom, whom I lost this year, asshe supported me in such a big way. She was always there to encourage me, to buy products and tell herfriends 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 arenow starting to enjoy Argilla. My husband has also been a very big fan and often around the braai and withguests at meal tables you will hear him tell of this great product called ARGILLA POTTERY!!! I hope that Iwill be fortunate enough to be part of Argilla for a very long time. I have been part of many networkmarketing businesses but I have been with Argilla the longest and it has definitely been my most successfulbusiness, I will not be changing to anything else.
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
130 Cake Lifter190 Steak Knife200 Gravy Spoon180 Soup Spoon170 Dessert Spoon230 Serving Spoon150 Table Fork160 Table Knife250 Fish Fork260 Fish Knife140 Butter Knife120 Cake Fork100 Tea Spoon110 Sugar Spoon270 Salad Set240 Letter Knife (gift box incl.)
Gift boxes available
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• Earn recognition and overseas trips
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 business as anIndependent 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.
March - August 2013
Printed by 4 Images 012 349 1113
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