Remoska cookers (merged)

Desperate_Housewife_2-2

I'm doing abutter bean au gratin tonight in mine from a recipe I found on the back of the packet of butter beans.

You soak dried beans overnight then cook in a pan of water with 2 carrots, 1 onion and a stalk of celery & bay leaf. Make a cheese sauce (I added onion and courgettes and chopped greens) mix with the drained beans top with breadcrumbs and sliced tomatoes and bake 20 mins (in remoska).

pawpurrs

newleaf wrote: »

Just made a lovely pudding: Stewed some rhubarb and put it in the bottom of the shallow pan, about an inch deep. Made an 'all in one' sponge mix with 4oz each of SR flour, sugar, soft margarine, and an egg, plus a teaspoon of almond essence, and spread it roughly over the top of the rhubarb. Cooked in Remoska until done - springs back when pressed in centre - about 20 -25 mins. Served with h/m custard as I had some cream to use up and lots of eggs. Yummo :beer:

That sounds lovely, was that in a standard or a Grande? I have a Grande, only thing I dont have is almond essence.

butterfly72

Well, I've just ordered the standard!!! I'm really excited but a bit nervous! I'll be using it in place of the big oven when I can plus taking it camping!! Not sure what my first meal will be. I've ordered the shallow pan. I have a rack in my slow cooker, which may fit so i didn't bother with that.

I've been umming and rring about getting one of these for ages. My Amex 5% cashback runs out next week so seemed like a good time to get one with a discount Also went through the nector site so 2 points for every pound I think.

I'll let you know how I get on:j

ps. which delivery co do lakeland use? thanks

pawpurrs

bump want to make your lovely rhubarb cake, is that enough for the Grande? Did you put sugar in with the rubarb?

linni

Desperate Housewife - I do have a rack so I will try it. Do you think it is because I use the silicone bakeware?

newleaf

Pawpurrs, sorry, only just seen your posts. Mine's a Standard, I would use a 6oz sponge mix in a Grande. I stewed the rhubarb with some Splenda, as I am trying to cut down on sugar, but just do it however you usually do. You could omit the almond essence, or substitute vanilla - I just like the almond flavour, it seems to go well with the rhubarb.

Desperate_Housewife_2-2

linni wrote: »

Desperate Housewife - I do have a rack so I will try it. Do you think it is because I use the silicone bakeware?

Hi linni, I use silicone bakeware and I don't think there is any difference. Do you think it would make a difference if you put it into a hot remoska? ie put a dish of water in to warm it up first (they tell you not to heat it up empty as it can cause the teflon to peel off)

linni

Thanks DH - the remoska is usually hot because I put it straight in after I have cooked the bread.

MRSTITTLEMOUSE

linni wrote: »

Desperate Housewife - I do have a rack so I will try it. Do you think it is because I use the silicone bakeware?

I use silicone bakeware a lot,but for something that you want crisp I would use tin bakeware.You need something that gets realy hot and will conduct the heat and silicone does'nt do this.

linni

I will try it on the rack and also in a tin. I will have to eat an awful lot of shortbread to test it, of course!