Remoska cookers (merged)

Brighton_belle

Tonight I did my first meal all in and it was superb: HM chicken korma in one dish, with rice in a another dish along side and roasted butternut squash on top that I mixed in to the curry at the end. I would usually have done this on the hob in separate rings but it was the inpiration on here that persuaded me to use the moski instead. The remoska is superb:A .

Rachel 71 - I've only done baked potatoes once so not an expert yet: I'm sure someone will be along to tell you soon.

Clutterfree

Lozza17 wrote: »

Hi everyone,
I've been lurking for sometime and have spent an age reading the various OS threads. I have taken loads of the tips and advice on board and put them into practice, I don't know why it took me so long to find you guys :cheesy:.
Anyway I bought a grande last week after convincing myself it was the way to go and hoping to make my oven pretty much redundant.
I have found though that mine cooks very unevenly and have to turn the pan (or lid) around to make sure the 'hot' side covers all of the dish at some point. Whilst I understand the need to use a 'foil ring' to protect the outer edges of some dishes, I'm not able to leave it for more than 5 mins before I have turn it. For example I did a toad in the hole and found that on one side it had risen to almost touch the lid whilst the other had barely taken on colour.
I have tried a number of dishes and am losing heart. Is it just a case of perseverence? Will the timings etc eventually click into place with use or do I have a rogue moska
Any advice greatly appreciated.

Lozza

I have to do the same with my Moski.
Please let me know how you get on with Lakeland as I think I will call them next week too.
I wonder if it is only a problem with the Grand size?

thriftmonster

Waiting, still waiting - it was dispatched on Wednesday - I wonder if they're swimming the Irish Sea with it as the ferries only take a couple of hours!!!! I've even made it a space on the kitchen unit which is looking very empty ATM.

Lozza17

Morning Clutterfree,
I called them yesterday and as everyone has said, the customer service lady was fab. They are sending a replacement out and picking up the old one. Perhaps it's a faulty batch if yours has the same problem, hope my new one isn't the same. It certainly took all the fun out of using it, give them a ring!

Lozza

hotcookie101

I want to make rhubarb crumble in mine for a dinner next week-I have LOTS of rhubarb in the garden, and HM crumble topping in the freezer but can anyone give me an idea of how much rhubarb/sugar I should use? It is to serve 7 people, probably with icecream. I have a standard, with a standard pan only

Desperate_Housewife_2-2

Hi Rachel71, I blast my spuds in the micro for about 5 mins to get them going then I cook them in the remoska depending on how big they are I reckon on 45mins to 1 hour for 4 big spuds that fill the pan (I think thats how ling it took last time) If you rub them with oil before cooking they are nice and crisp.

hotcookie101, I don't know amounts but if you just put the rhubarb straight into the pan you will gauge how much you need (sorry to be vague, I never measure things!)

Today in my remoska.....

I am doing stuffed vine leaves, make up a mix with a packet of mince, 1 mugful of rinsed rice, herbs (I use mixed dried herbs, cinnamon, mint s&p) and a finely chopped onion, mix well. Get some vine leaves (I have them growing in my garden like a weed! But you can get them in packets from health shops) blanch in a pan of boiling water for a min then rinse in cold. Take one leaf and put about a teaspoonful of mix then roll it up! Put in the remoska and when they are all done, pour over enough hot water mixed with some olive oil and tomato puree to just cover (remember the rice will soak up a lot of the liquid so keep an eye on it) cook for 30-45 mins. Very nice served with bulgar wheat, salad and greek yoghurt.

I am also making pizza tonight for the first time in the remoska using the shallow pan, just your bog standard bread dough topped with mozzarella and tom puree and herbs...easy and cheap!

Tomorrow in my remoska....

I am doing roast chicken, spuds and will do lots of veg on the hob. I am hoping to make some parkin too this week but have to make it when the kids are out as they will track it down and the recipe says to leave it in a tin for a week! The recipe calls for oatmeal but I could only find oatbran so hope this is ok.

libra10

I tried Jaybee's chicken dish and it was fantastic, the family loved it. The stuffed vine leaves also sounds delicious. Tomorrow I'm roasting a piece of pork weighing 900 gms - I think that's around 2 lbs in weight.

The Remoska recipe book I have says that it takes around 40 minutes to do a joint which is 1 pound in weight. I will keep checking, but would you just double the time or is that too simple?

Thanks for any advice.

retiredlady

libra10 wrote: »

I tried Jaybee's chicken dish and it was fantastic, the family loved it. The stuffed vine leaves also sounds delicious. Tomorrow I'm roasting a piece of pork weighing 900 gms - I think that's around 2 lbs in weight.

The Remoska recipe book I have says that it takes around 40 minutes to do a joint which is 1 pound in weight. I will keep checking, but would you just double the time or is that too simple?

Thanks for any advice.

I would just give it another 30 minutes for the extra pound. Saying that a 10 minute difference either way won't be a disaster!

Marion
(Is is wrong to love a kitchen appliance so much?):rotfl::rotfl:

Brighton_belle

retiredlady wrote: »

I would just give it another 30 minutes for the extra pound. Saying that a 10 minute difference either way won't be a disaster!

Marion
(Is is wrong to love a kitchen appliance so much?):rotfl::rotfl:

Marion, I'd say it's bording on a fetish:D :rotfl: Edit - which doesn't answer your question at all:rotfl:

Tonight I cooked in my grande (no uneven browning prob with mine by the way) med feta bake thingy: 1 aubergene, 2 lge corgettes,2 red onions and a small bowl of cherry toms. Thingly slice aubs & corgettes and layer half of all veg staight into remoska(keep toms whole): drizzle olive oil and herb's de provence and 2 cloves of pressed garlic and 100g of diced feta. Repeat this layer. Cook for 1 hour. Delish. 4 portions.

retiredlady

Brighton_belle wrote: »

Marion, I'd say it's bording on a fetish:D :rotfl: Edit - which doesn't answer your question at all:rotfl:

Tonight I cooked in my grande (no uneven browning prob with mine by the way) med feta bake thingy: 1 aubergene, 2 lge corgettes,2 red onions and a small bowl of cherry toms. Thingly slice aubs & corgettes and layer half of all veg staight into remoska(keep toms whole): drizzle olive oil and herb's de provence and 2 cloves of pressed garlic and 100g of diced feta. Repeat this layer. Cook for 1 hour. Delish. 4 portions.

t

Mmm that sounds nice BB - I might try that in the week but will have to spray a little olive oil instead of drizzle and weigh out the feta to a healthy A portion to make it all nice and syn free for slimming world!;)
Tonight I bulk cooked chicken curry in my big remoska, had one portion for dinner and froze another four!:D At the same time DD2 was cooking oven chips and breaded fish in the standard. At lunch she did a pizza in the grande for the first time and said it tasted better than in the oven!:T:T

I agree with the obsession thing too - I get really upset if someone puts the oven on now!

Love
Marion