Remoska cookers (merged)

trying-very-trying

I do it in the standard size. Although, I took out about half before I put the cheesy breadcrumb topping on. This served 3 of us, including one tall man with very long hollow legs, and there's still a single portion left for my lunch tomorrow.

gizzie121

Triker wrote: »

Rice.



I even brought my OH into the kitchen to witnes the soft falling seperate grains event.:D It was an historic moment in our house.


Ratio

1 cup rice to every

1 1/2 cups hot water.

I'm beginning to think the remoska is a magic oven. I had to turn mine off because I needed to go out urgently, and even though I'd added more water than you suggest, when I got back, it was perfectly cooked!!!! So there you go, the remoska works, even when you turn it off. And yes, it was a first for me, getting those soft fluffy separate grains.

mobilecat

Its arrived. Its here and I am sooo excited. I think I am going to try 3 meals in it today (even though I ahve had some toast). I am going to put all the meals I make today and hopefuly photos in the blog

mobilecat

I have officially been inducted.

Veggie sausages, hard fried egg and frozen hashbrowns - absolutely perfect. Exactly half an hour in the remoska which is perfect as I just forgot about it and got on with things and a tiny splash of oil. I turned the egg half way (I hate wobbly eggs).

I can see this being addictive - blog will be updated shortly with a photo of course.

mobilecat

Oh my goodness this tastes seriously good. I like hard fried crunchy eggs so I let it do its thing and its fabulous.

mobilecat

For lunch I mate cashew and red pepper risotto and it was great. now I have to come up with something really nice to impress hubby with so he doesn't start ranting about the cost tonight

suggestions please (veggie of course)

westcountrymaid_2

Very lazy tea tonight, I put a pyrex pudding bowl in the middle of my grande, threw in some sliced turkey breast and a jar of tikka sauce, poured in a couple of cups of easy cook rice and water around the bowl, stuck the lid on, then about ten minutes to wards the end I put a naan bread on a piece of foil on top of the lid to warm through. The turkey cooked fine and the rice was lovely and fluffy. I used one cup of rice to two cups of water.

MRSMCAWBER

Afternoon all

My remoskas have worked overtime this weekend

Yesterday I :-

1. roast the chicken in 1
2. made the best bolognaise I have ever made in the other -2x2 portions in the freezer

Today I have :-

1. Made a pot full of chili -enough for 7 hubby sized portions from 1 pack mince
2. made 2 cakes of bread
3. made flapjacks mmmmmm

I used the remoska flapjack recipe -but I made half the mix then spooned it into 10 foil pie cases, flattened down and baked for about 15 mins (keep an eye on them though ) -you will have to do them in 2 batches..I put both machines on ....
they bubble over a bit -but you can tidy them up with a silicone spatula whilst still warm:D -they make a nice size -especialy if you have little ones and you don't want them having to much sweet stuff at once .... so from the full mix you would get 20 portions

Later I will be roasting the potatoes for dinner in 1 too

hathor

Have been browsing this site for ages, and recently picked up a standard Rosky-Mosky on ebay, which I'm learning to use. Very pleased so far.
Lots of you have been pleased with bread cooked in it - focaccia, soda bread, sourdough, bread rolls all spring to mind - so I've just been right through my Remoska recipe book with a view to trying bread this afternoon, and can only find a wholemeal bread recipe. (I think it's an early edition.)
Can anyone please help?
I've never made bread before, and haven't got a bread maker.
Incidentally, the wholemeal bread recipe includes black treacle: does this make the bread taste sweet, like a teabread, or a brioche, or is it just to feed the yeast?

MRSMCAWBER

Hi Hathor

I make white bread all the time ..I do this...

1. 500g white bread flour
2. 3tsp salt
3. 300ml warm water -or part milk part water for softer bread
4. 14g fresh yeast -or a sachet of dried
5. you can also add a knob of butter to help it keep (I don't bother)
6. and a 1/2tsp of sugar to help feed the yeast if you like (again I don't)

• tip the flour into a big bowl (with the dried yeast if using) -make a well in the centre
• if using fresh -blend it with the warm liquid
• pour the liquid into the well and pull some of the flour over the top
• cover with a carrier bag like a tent and leave until the yeast starts to bubble through (this won't happen as much with dried)
• simply stick your hand in and start to mix...add the salt (I measure it out and leave on the worktop so I don't forget )
• once the mixture is in a ball -put back in the bowl and cover again and leave until doubled in size
• cut in half and shape into 2 ovals and place side by side in the remoska (flatten down) -place the lid on and leave until well risen
• turn remoska on and bake until golden (about 35mins) -I then tip it out and turn it over and place back in the pan to cook for 5 mins -remove and cool -then just break in 2

Hope that helps....
Oh my mum says that the whole family like the walnut bread in the booklet -but I haven't tried it yet