Remoska cookers (merged)

npsmama

memorygirl wrote: »

Has anyone tried making the "Artisan Bread" in the Remoska? We are loving having fresh bread every day - but hate to think of the cost of heating an oven to do this over a year.

If the answer is "Yes - and its as good as it is in the oven" then I for one will be popping over to Lakeland to order one up.

Memorygirl

Posted a long time ago I know, but wanted to say that the Remoska bakes fabulous bread - I make about 5 artisan loaves a week.

vixtress

retiredlady wrote: »

Eggless, fatfree and moist sounds perfect to me! Any chance of the recipe pretty please?:D

Marion

i tought it was too simple to be true but it was delicious!

in a bowl mix:
1 cup sugar
2 cups plain flour
1 cup milk
2tsp baking powder

lay your pineapple (i used fresh as it needed using) in the bottom of the remoska pan, drizzlw with golden syrup and pour the batter over the top.

put the lid on and leave for about 30mins or until a skewer comes out clean.

ta da!!

good with custard if it lasts long enough to start going a bit stale

MRSMCAWBER

ooh vixtress

Looks like thats another pudpud I will HAVE to try ...well it would be rude not too wouldn't it
at least its minus the nearly whole pack of butter that goes into the flapjacks
dinner tonight is pasta bake with a tomato n marscapone base and lots of veggies in mmmmmm

retiredlady

vixtress wrote: »

i tought it was too simple to be true but it was delicious!

in a bowl mix:
1 cup sugar
2 cups plain flour
1 cup milk
2tsp baking powder

lay your pineapple (i used fresh as it needed using) in the bottom of the remoska pan, drizzlw with golden syrup and pour the batter over the top.

put the lid on and leave for about 30mins or until a skewer comes out clean.

ta da!!

good with custard if it lasts long enough to start going a bit stale

Thank you so much for that! I am going to try it with splenda (or its equivelant) and see how it works out. I will let you all know how it turns out.:cool:
Dinner tonight with be a chicken curry with rice, only one pot to clean woohoo!!:rotfl:

Marion

born_blonde

Has anyone else tried a pork shank?
My local Morrisons sells them for around £1.50 each.
I treat it like roast leg of pork, cut into the skin in diagonals and rub with rock salt and oil and then into the remoska.
I parboil some potatoes and toss lightly in olive oil and surround the pork. Just as it is crisp and crackling I tend to add fresh asparagus, if I've been lucky to find some reduced, for just 3 minutes.
Great crackling, enough for 2, with leftovers, good bone for stock and all at a very good price.

misskool

vixtress wrote: »

i tought it was too simple to be true but it was delicious!

in a bowl mix:
1 cup sugar
2 cups plain flour
1 cup milk
2tsp baking powder

lay your pineapple (i used fresh as it needed using) in the bottom of the remoska pan, drizzlw with golden syrup and pour the batter over the top.

put the lid on and leave for about 30mins or until a skewer comes out clean.

ta da!!

good with custard if it lasts long enough to start going a bit stale

Just made the recipe but with soya milk and it needed an extra 10 minutes to cook through. It's a bit stodgy for me (normally make full fat sponge cakes) but tasty enough to go down (any excuse for cake really)

NorthWest-Lass

Hi All

I'm planning to have pork chops seasoned with garlic salt this evening, first time I've done chops in the Remoska can anyone offer some advise I have deep and shallow pan plus rack.

thanks in advance

San:D

annie-c

NorthWest-Lass wrote: »

Hi All

I'm planning to have pork chops seasoned with garlic salt this evening, first time I've done chops in the Remoska can anyone offer some advise I have deep and shallow pan plus rack.

thanks in advance

San:D

I have cooked lamb chops on the rack in my deep pan grande and they were fine, although I prefer them grilled to be honest - the Remoska takes such a long time to warm up and so you lose the 'sizzleiness' that comes from placing chops under a hot hot grill

I discard the fat and juices as I would if I grilled them but I know lots of folks like to put spuds/veg under the rack and let the juices soak into them

NorthWest-Lass

many thanks Annie-c I would normally fry in oil and butter but I think I will give it a try:rolleyes: you never know it maybe healthier:p I just don't want them drying out.

San

lindauk

annie-c wrote: »

I have cooked lamb chops on the rack in my deep pan grande and they were fine, although I prefer them grilled to be honest - the Remoska takes such a long time to warm up and so you lose the 'sizzleiness' that comes from placing chops under a hot hot grill

I discard the fat and juices as I would if I grilled them but I know lots of folks like to put spuds/veg under the rack and let the juices soak into them

I always do pork chops in my Moski its one of our fav meals. Normally I par-boil some potatoes and put them in the Moski for a bit (20mins i guess) then i stick pork chops in the middle covered in stuffing (the potatoes are around the outside). All bunged in teh bottom of a grande pan and 40 minutes later you have a yummy meal. I've always done pork chops like this even in the oven as it stops them drying out.

Hope that makes some sort of sense, i'm a little tired today so it could just be random rambling!
Linda