Remoska cookers (merged)

morganlefay

Bit confusing as there are two Remoska threads on the go, though I think this is the 'new' one. I just thought we Remoska fans had been very quiet lately and I wondered what you'd been cooking ? I did delicious butternut squash in mine last night, with olive oil and fresh thyme sprigs, and hurled in some overripe baby tomatoes at the end. Yum.

I have just had an extraordinary offer of a refund for a Bamix I bought ages ago from Lakeland, and I am to send it back and they'll refund the money which I think is wonderful, and I love Lakeland. So I think I am going to buy a Grande Remoska (currently have a standard, which is just OK for two of us.) What's the BEST ever thing you cook in your Grand please ?

:rotfl::rotfl::rotfl:

Desperate_Housewife_2-2

I made a pudding on Sunday and it went down a storm!

ingredients: 2 manky apples, leftover bread, milk, butter, sugar, cinnamon

method: grate bread into crumbs, put 1/2 in bottom of an ovenproof dish (one that fits in the remoska) sprinkle with sugar and slosh some milk on. Peel, core, slice the apples layer on top and sprinkle with sugar and cinnamon. Add remainder of breadcrumbs, sugar, dot with butter. Bake in remoska and serve with custard.

westcountrymaid_2

morganlefay wrote: »

Bit confusing as there are two Remoska threads on the go, though I think this is the 'new' one. I just thought we Remoska fans had been very quiet lately and I wondered what you'd been cooking ? I did delicious butternut squash in mine last night, with olive oil and fresh thyme sprigs, and hurled in some overripe baby tomatoes at the end. Yum.

I have just had an extraordinary offer of a refund for a Bamix I bought ages ago from Lakeland, and I am to send it back and they'll refund the money which I think is wonderful, and I love Lakeland. So I think I am going to buy a Grande Remoska (currently have a standard, which is just OK for two of us.) What's the BEST ever thing you cook in your Grand please ?

:rotfl::rotfl::rotfl:

I find the best thing about the Grand is being able to cook a bigger size roast chicken in it. I love my Remoska for roast chicken, so moist.

[Deleted User]

I cooked bara brith in the standard remoska.this morning It was supposed to be in a 2lb loaf tin but I put a cake tin liner (aldi) in the deep pan and baked about 45 mins (instead of 1 hr 20min. Part way I covered with a silicone ring that I cut out of a sheet ages ago. Delicious cake and cooked through. I did a date and walnut loaf in the loaf tin in the grand yesterday and that is beautiful but using the smaller pan in the smaller remoska is much more economical re watts and timing as I did the full hour and quarter when using the loaf tin, again covering part way through. Next time I`ll be cooking the date and walnut directly in the standard pan for half an hour less time

[Deleted User]

I cut my thick silicone muffin trays into individual cases and trimmed the side wings too, they now fill all the space in the grande remoska and big big bonus, they stack in a little tower that takes up much less room in the cupboard

[Deleted User]

Anyone made potato wedges in the remoska yet I'm asking as my grandchildren have decided that they prefer them to chips at the moment and I usually do them in the oven. I chucked some cooked boiled new potatos in there last night but they just seemed to warm them through.

C_J

kittie wrote: »

I cut my thick silicone muffin trays into individual cases and trimmed the side wings too, they now fill all the space in the grande remoska and big big bonus, they stack in a little tower that takes up much less room in the cupboard

That's brilliant!

smartandshrewd

westcountrymaid wrote: »

I find the best thing about the Grand is being able to cook a bigger size roast chicken in it. I love my Remoska for roast chicken, so moist.

What's the biggest sized chicken that you can get in the Grand? I only ask because I looked at them in Lakeland and wasn't convinced I'd squeeze a 2kg chook into it?

thanks

Desperate_Housewife_2-2

I just read an article in todays Times ( read in the library, very MSE!) the guy was talking about uses for bread crusts. He says he fried them in butter and garlic in a pan and called them garlic bread fingers. I wonder if these would be nice in the remoska? Might try them and let you know.

taurusgb

Desperate_Housewife wrote: »

I just read an article in todays Times ( read in the library, very MSE!) the guy was talking about uses for bread crusts. He says he fried them in butter and garlic in a pan and called them garlic bread fingers. I wonder if these would be nice in the remoska? Might try them and let you know.

I always save my bread crusts and stale slices of bread which I cut into fingers for rubbing with oil and cooking in the remoska - kids love them and they are so much healthier than crisps and sugary snacks. I do the following:-

• pour a little olive oil into the pan and toss the bread crusts/fingers in it (actually I swish it all round with my hands it coats them better!)
• add mixed spice
• or garlic (either ground or fresh chopped)
• or herbs
• or sesame seeds
• or paprika
• or chili powder
• or freshly ground black pepper