Remoska cookers (merged)

champys

retiredlady wrote: »

Sounds good to me! Only suggestion is to have your foil ring handy just in case the edges are browning/cooking alot quicker than the centre. Just pop the foil with the hole in the centre on for the last 10 minutes or so if required. Good luck, I am sure it will take great!:T

Marion

I made a fritatta in my Remoska last week (in the deep pan), and didn't even need to use the foil ring - I had it handy, though, just in case. The fritatta was cooked perfectly on both sides, and I just tipped it out on a plate to serve. Really easy.

linni

nps mama - no I don't cook it first, it cooks fine if you just cover it with water. The water/tomato's cook the pasta. I don't waste time doing anything I don't have to!!

npsmama

I don't waste time doing anything I don't have to!!

That's my philosophy too!

annie-c

groatie_queen wrote: »

Another happy Moska user here! Not having to clean my fan oven is a huge plus.... :j

I have a problem with muscle fatigue atm, so figured out I could simplify peeling butternut squash, by simply cutting it into large chunks and cooking it till soft, drizzled w olive oil in the Moska. Worked a treat, and I peeled it once cooked - was SO easy! Half went into a beef and bean casserole, and I ate the rest with a venison burger for my tea. Was ace.

A tip between gadget lovers....your recipe sounds lovely but I can't resist sharing! Have you tried using a serrated peeler to peel butternut squash? It makes such easy work of it, it is 10 times easier than with a plain veg peeler. And there is one half price at Lakeland for £2.99 at the moment.:j

DISCLAIMER: Of course.... given the warnings above about not believing everything you read on t'internet, you may wish to consult the Health and Safety Executive before trying this at home

Triker

shortlegs52 wrote: »

I fear you miss the point. Just because something is on a website/forum doesn't mean it is genuine! Just because a 'Customer review' and supposed Lakeland reply was 'posted' doesn't meant it was genuine, or Lakeland's official line. YOU are making that ASSUMPTION (you may even be breaking the law and could be considered libellous, repeating something you do not know to be true?) Unless of course you work for Lakeland and are their legal representative and stating that... but you are not. Only way to find out is ask Lakeland direct, and as they replace anything... there is no issue. BUT DON'T BELIEVE EVERYTHING you read on a website or forum! Most of all don't REPEAT it as TRUE!

You cannot quote Lakleand's 'offical line' based on something on a website any website... Lakeland's or this one!

Have you read what it says at the top of this page????
Remember, this is an open forum! Anyone can post so always exercise caution when acting on info!!!!!!

Read the terms and Conditions of Use on this forum?

8.1 We provide our site in good faith but we can't and don't warrant the completeness, truth or accuracy of the information or other content or postings found on our site


ALL web sites can be infiltrated!

WOT, you thought the web woz safe and information reliable!

UK citizen Gary Mckinnon is accused of gaining illegal access to 97 computer systems belonging to the Pentagon, NASA and the US military. How 'safe' is that?!!!

Try rearranging these letters into a well known word, 'bbom' and put that in an email/form/blog. Better still try the name of a well-known organisation that the first bit sounds a bit like Al as in Al Alahmein, but the second word begins with a Q and the rest of it goes a bit like 'Aida'. Put that in an email ...and then look out of your front window for the guys sat in the car wearing sunglasses (but the sun isn't out).

They know everything about you. Believe me. You think passwords and aliases mean something, read the small print!

Ever noticed if you break down and call the recovery services from a mobile... they know exactly where you are (within about 3ft anyway).

Sorry got to go... expecting visitors!

Whew............thanks for the warning, I didn't realise cooking with a Remoska was so......politically sensitive, thank god you're here to watch our backs.;):rolleyes:

BTW I rearranged the letters and got MBOB .......did I do ok?:p:D



Anyway getting back to the subject in hand.:T:dance: I used someone else's idea,:hello: thank you, and used a cake mix for victoria sponge and divided it into muffin cases and they rose beautifully.

In fact I thought I may be able to make mini sponge cakes with a bit of jam and cream or butter icing.

hotcookie101

As it says in the title, I am making a curry tonight and fancy some pilau rice with it. Can I make it in remoska or am I best on a stove top, and either way does anyone have recipes?
Thanks:D

champys

It should work perfectly well in the Remoska - my usual recipe wants baking in the oven anyway, after pre-cooking the rice for 10 minutes in water with salt and a little lemon juice. You separately cook a chopped onion till soft in some oil, add cumin, ginger, garlic, chilli. I also like to add some diced green pepper and/or sweetcorn at this stage. Stir-fry veg and spices a bit together, mix it with the pre-boiled and drained rice, transfer to oven (or in this case the Remoska), cook for approx 15 mins.
Thinking about it, you could do the entire step of softening the onion and then adding spices/vegetables entirely in the Remoska, then mix in the pre-boiled rice.
Thanks for giving me the idea, this will be on the menu next week!

NorthWest-Lass

What an amazing thread it's taken me weeks to read through all 92 pages and I have enjoyed every minute.:D Thanks for all of your great tips and recipes:T I've had my Remoska for about 4 weeks and I love it. I've just roasted a Turkey Breast wrapped in smoked bacon,delish. A little tip I picked up from Nigella re: Roast Potatoes, after par-boiling and then allowing to dry for a few mins, sprinkle with a tablesp of Semonlina, the dry stuff of cause not the puddin it works everytime for me. I cook them in a pre-heated olive oil in the shallow pan.

Once again thanks for sharing.

San

organic_wanabe

My fritatta turned out beautifully and, as champys said, no foil was required to prevent uneven cooking. Will definitely be my preferred method of cooking this in future. I usually have to soak the dish after oven-cooking but I didn't have to this time - even although I used no oil whatsoever. I started off by softening a finely chopped red onion and some sage in a little white wine. Meanwhile I whisked 6 eggs with a little water, some milk, s+p and stirred in some grated gruyere cheese (I sometimes use parmesan or cheddar). I then added cooked butternut squash to the onion and then topped with the egg/cheese mixture and left to cook for about 15-20 minutes. Delicious. Next week I'll try it with potatoes and ham instead of the butternut squash.

retiredlady

organic_wanabe wrote: »

My fritatta turned out beautifully and, as champys said, no foil was required to prevent uneven cooking. Will definitely be my preferred method of cooking this in future. I usually have to soak the dish after oven-cooking but I didn't have to this time - even although I used no oil whatsoever. I started off by softening a finely chopped red onion and some sage in a little white wine. Meanwhile I whisked 6 eggs with a little water, some milk, s+p and stirred in some grated gruyere cheese (I sometimes use parmesan or cheddar). I then added cooked butternut squash to the onion and then topped with the egg/cheese mixture and left to cook for about 15-20 minutes. Delicious. Next week I'll try it with potatoes and ham instead of the butternut squash.

Thanks, this sounds delicious! Now I know what we are having for supper tomorrow night!:T

Marion