Remoska cookers (merged)

mardatha

I tried the Carmelized Onions recipe from the remoska cookbook --and it was DISGUSTING!! The OH hardly touched his -and then asked if this was another recipe from "that wartime grannies internet place" !!!

npsmama

Triggles wrote: »

We've made pies and cakes in the Remoska and they come out great. We make scones about every other day as well - again, come out great.

Please could someone give me a scone recipe for the remoska?

I've never managed to bake a good scone in my life! I tried the recipe in the remoska booklet and they were the toughest, most horrid flat things I've ever baked!!

twink

i use the rich scone recipe from Bero in the remoska
http://www.be-ro.com/f_insp.htm dont roll out too thin

shopndrop

I use a recipe my dad gave me.

8oz SRF
2oz sugar
2oz marg/butter
4fl oz milk

Sometimes I add about 2oz cherries or sultanas as well although OH prefers them completely plain.

Mix the dry ingredients until like breadcrumbs, add fruit if using, then stir in the milk with a fork. Roll out on floured surface.

Bake in Remoska for about 15-17 mins although in the oven they only take about 10 mins which I presume is because the Remoska has to warm up. This makes about 7-8 using a 2.5" cutter. I also use the deep pan and use a grand Moska.

bellaquidsin

In my standard Remoska I just form the scone dough into a round, place in the deep pan, scone into eight triangle and cook. Need to protect the edges with a foil circle with a hole cut out of the middle as the centre of the scone rises more an hence needs more cooking. They're yummy.

Bella.

bellaquidsin

BTW I posted last week to say that I had rung Lakeland because the Remoska I had had for over three years kept tripping the electrics. They were very helpful and after a conversation about condensation soon offered to send me a new one.

It came on Tuesday and I have done a test drive in it and it seems fine.

The old one is now packaged up in the box the new one came in and they are going to send someone out to collect it.

Three cheers for Lakeland:T :T :T

Bella

MRSMCAWBER

Morning all

I made some coconut and almond buns yesterday mmmmmm they were lovely..
npsmama -I use the scone recipe from the remoska booklet and they are lovely..don't think im being cheeky -but could it be that you are overworking the mix? ... the less you handle the dough the better - I find that weighing the dough and deciding how many I want -cutting it into balls and roughly shaping works best -ok you don't get perfect rounds but it means you don't have off cuts to re-roll

NorthWest-Lass

Hi npsmama I had a smile when I read your post (It's not just me then:rolleyes: ) I have tried twice and result was rubbish. I tend to do mine in a food prossesor so that I handle the mix very little but it's still no good. Think I'm going to have a go at the single round as suggested and see what happens:o

San

organic_wanabe

npsmama - I find that the remoska does the lightest scones ever (and my scones have always been a huge success with friends and family, even before I used the remoska). I make them about every 2nd day in the remoska. My recipe is:

8oz self raising flour
(I use McDougall's supreme sponge flour so I don't need to sift)
1 heaped teaspoon baking powder
2oz butter (softish - not straight from fridge)

rub the above until it resembles breadcrumbs

add 1 oz of golden castor sugar (sometimes 1.5 ounces, if I'm feeling naughty!) and mix.

In a jug mix one egg, a pinch of salt, and quarter a pint of milk.

Add most of this liquid (though to start with add it a bit at a time until you find out the amount that is required or you may end up with your mixture too wet - but if that happens just add a little more flour) and mix lightly with a fork until you have a mixture that you can tip out onto a floured board. Keep the rest of the liquid to egg-wash before cooking.

When the mixture is on the floured board sprinkle some flour over the top (I keep flour in one of these smallish silver sifters especially for this type of thing - you can buy in Whittards or TK Maxx).

Gently pat the mixture into a good shape for cutting, keeping it about 1 inch thick. No need to knead or use a rolling pin. Just use your hands. Get a cutter (I use a glass) and press down - don't turn when pressing, just press the shape out. Shape the leftover bits into a further scone (or 2) but handle as little as possible when doing this.

Line deep pan with magic liner and put the scones around the side with one in the middle. I usually get 6 or 7 scones. Egg wash the top.

I usually find they take between 15-20 minutes.

When ready I turn them onto a rack to cool and then separate them when they have cooled a little. You don't end up with perfect rounds but the scones are delicious.

Good luck.

P.S. I also use the remoska to heat scones after they have been cooked, if I want a warm scone and I don't have any freshly made (although they are fine cold). Just shove one or two in the remoska for about 10 minutes.

westcountrymaid_2

organic_wanabe wrote: »

npsmama - I find that the remoska does the lightest scones ever (and my scones have always been a huge success with friends and family, even before I used the remoska). I make them about every 2nd day in the remoska. My recipe is:

8oz self raising flour
(I use McDougallls supreme sponge flour so I don't need to sift)
1 heaped teaspoon baking powder
2oz butter (softish - not straight from fridge)

rub the above until it resembles breadcrumbs

add 1 oz of golden castor sugar (sometimes 1.5 ounces, if I'm feeling naughty!) and mix.

In a jug mix one egg, a pinch of salt, and quarter a pint of milk.

Add most of this liquid (though to start with add it a bit at a time until you find out the amount that is required or you may end up with your mixture too wet - but if that happens just add a little more flour) and mix lightly with a fork until you have a mixture that you can tip out onto a floured board. Keep the rest of the liquid to egg-wash before cooking.

When the mixture is on the floured board sprinkle some flour over the top (I keep flour in one of these smallish silver sifters especially for this type of thing - you can buy in Whittards or TK Maxx).

Gently pat the mixture into a good shape for cutting, keeping it about 1 inch thick. No need to knead for or use a rolling pin. Just use your hands. Get a cutter (I use a glass) and press down - don't turn when pressing, just press the shape out. Shape the leftover bits into a further scone (or 2) but handle as little as possible when doing this.

Line deep pan with magic liner and put the scones around the side with one in the middle. I usually get 6 or 7 scones. Egg wash the top.

I usually find they take between 15-20 minutes.

When ready I turn them onto a rack to cool and then separate them when they have cooled a little. You don't end up with perfect rounds but the sones are delicious.

Good luck.

Thanks for this, think I'll have a go in the remoska this afternoon, I did make some when i first got mine they were ok ish but reading this I know now I kneaded and handled the mix far too much so will have a go again.