Remoska cookers (merged)

MRSMCAWBER

Hi organic Its

175g butter/marge
1tbs golden syrup
125g demerera sugar -melt them all in a pan then mix in
225g porridge oats
pinch salt

You need to line your standard deep pan with on of those magic liners ... I just cut a bit of excess off then pushed it down -ok it came out with a fluted edge-but it was easier to lift out
You press the mix down and cook for about 20 mins -then lift off the lid and allow to cool before removing.... I think most others said it needed less -but mine needed a bit longer when cool enough to lift out -I removed and cut into pieces
they were stunning and most deffinitely worth using butter
Next time hubby wants me to put a bit of his whiskey in -and he doesn't offer his stuff for cooking normally -so they must be good -lol

organic_wanabe

Thanks Mrs. M. Think I'll make that for the lunchboxes (without the whisky) since the banana cake was a disaster. Thankfully the bread (using your recipe) went according to plan and should taste delicious. Off to make a chicken, broccoli and pasta bake for later. Swithering whether to add some stilton that needs using up.

Sena

Hi

I have some brown spots on the top of the lid. How do I get rid of them.?
I have tried a few cleaners but no joy. I was making an aubergine and tomatoe bake when they appeared. I don't remeber spilling aything on the lid but I am pretty clumsy.

Thanks

Brighton_belle

ariba10 wrote: »

Asda were selling a Pop up Toaster last Friday for under four pounds and there must be more cost in making that than what there is in making a Remoska.

yes, but was the toaster made in china, where their work force are paid 2p a week, and the remoska made in chechoslovakia where people are more fortunate in being able to fight for a living wage? Remoskas are very pricy, but so is much of lakeland's stuff : they are a luxury goods company, not an essential basics of life company. I understand it was down to Lakeland that the resmoska company was saved at all: it was in terminal decline. I do think they are expensive , money is tight here too, but it has greatly enhanced the quality of my life: I each much better/greater vairety of food and now love cooking 5x more than I did. It has helped me reduce my monthly grocery bill and elec bill. I could spend £100 on a coffee once a week for a year for the cost of my grande and have nothing to show for it.
On the downside, flapjacks in the moska are so divine I'm going to have to spend a fortune on a new wardrobe if I am not careful:rotfl:

SmilingHaggler

Hope I am posting in the correct place. Sorry if I'm not.

Have had a remoska for 3 years now and it is so much more efficient to run than the oven. It is so much quicker than the oven as well at cooking roast tatties, cakes and whole chickens. It retains the moisture in the food whilst giving a lovely crisp outer.

I have worked out, 'cause I'm crazy like that, to put our fan assisted oven on at 200 degrees it costs us 10pence per hour, where as the remoska only costs 3 pence per hour and cooks pretty much all the same items as the oven.

Barely use the oven anymore.

Different_Corner

MRSMCAWBER wrote: »

Hi organic Its

175g butter/marge
1tbs golden syrup
125g demerera sugar -melt them all in a pan then mix in
225g porridge oats
pinch salt

You need to line your standard deep pan with on of those magic liners ... I just cut a bit of excess off then pushed it down -ok it came out with a fluted edge-but it was easier to lift out
You press the mix down and cook for about 20 mins -then lift off the lid and allow to cool before removing.... I think most others said it needed less -but mine needed a bit longer when cool enough to lift out -I removed and cut into pieces
they were stunning and most deffinitely worth using butter
Next time hubby wants me to put a bit of his whiskey in -and he doesn't offer his stuff for cooking normally -so they must be good -lol

I fancy these, but don't have a magic liner, would I be silly to attempt them with foil in the shallow pan in the grand ?

MRSMCAWBER

Hi different corner

I think they should be okay in the foil -but I would probably put them in the deep pan -they might take a few minutes longer -but there is less chance of the sugar burning -but I am only guessing

taurusgb

Different_Corner wrote: »

I fancy these, but don't have a magic liner, would I be silly to attempt them with foil in the shallow pan in the grand ?

The only time I used foil with flapjacks (addmitedly it was in the oven not my remoska) they stuck like glue - and the same thing happened with greaseproof paper. baking paper works though if you have any of that

shopndrop

I have done flapjacks quite a few times in the deep pan in the grand - but I put the liner on the bottom to save my tin scratching then put the flapjack mixture in a square cake tin and just pop that in the pan.

MrsM- I always use butter in mine - definitely think you can taste the difference.

Sena - I have used Astonish on my lid. Doesn't get all marks off but does remove some of them. You do have to be careful though and not rub too hard as it will scratch slightly. I got the Astonish in a £1 shop.

taurusgb

shopndrop wrote: »

Sena - I have used Astonish on my lid. Doesn't get all marks off but does remove some of them. You do have to be careful though and not rub too hard as it will scratch slightly. I got the Astonish in a £1 shop.

I agree - my neighbour uses Bar keepers Friend (both Astonish and Bar keepers Friend are available from Lakeland) and says it's brilliant so I shall be getting some myself next week when I go into town - I'll let you know what I think when I've tried it.