I typically use a 22
cm square dish for this recipe.
* If you use a smaller baking dish than my 22
cm square dish and the mixture is deeper, it may take a bit longer to cook — adjust the baking time accordingly.
Not exact matches
Combine all of the ingredients together in a bowl then spread into a small
square dish (mine was about 15
cm x 15
cm)
Generously butter the inside of an 8 - inch / 20
cm square baking
dish.
Otherwise, cut a 12 - inch (30
cm)
square of foil; center Brie on the foil, then fold the foil up around the Brie, scrunching it around the sides to form a foil
dish, leaving the top exposed.
Pour the egg mixture into a 9 - inch by 9 - inch (23 -
cm by 23 -
cm)
square baking
dish.
Cut the apples and rhubarb into small cubes about 1
cm square, and place in a baking
dish.
Step 4 - Lightly grease a 7
cm - deep, 25
cm (base)
square baking
dish.
(I used an 8 inch (20
cm)
square glass baking
dish for the bars pictured).
Place peppers in an 8 - or 9 - inch (20 or 23
cm)
square baking
dish, with cut sides up.
Regarding the pan size, I used a
square dish approximately 22
cm.
Prepare a cake tin or baking
dish with a diameter of approximately 20
cm (you could use a
square dish of similar proportions).
Generously butter the inside of an 8 - inch / 20
cm square baking
dish (or equivalent), then sprinkle with lemon zest.