Remoska cookers (merged)

Desperate_Housewife_2-2

tonight in my remoska I am cooking....another ratatouille! I came home from my hols to find a ginormous courgette growing so I've chopped it up with sliced aubergine, red pepper, onion, garlic, tin tomatoes, spoonful tomato puree, s&p, loads of olive oil and herbs all put together into the remoska and its cooking now. I've made some bread in there too to mop up all the juices...blooming starving now!

I find it handy to have 2 pans (the deep and shallow) it means I can get organised and cook more things with less hassle, its expensive to order the other pan though.

I've got a chicken out of the freezer and going to try roast chicken and roast spuds tomorrow, can't wait! I'm going to have a go at meatballs too.

So glad everyone is enjoying their remoskas!

kazmeister

I have cooking a very strange meal but I dont care. I have the remains of a leg of lamb from Sunday taken off the bone, an onion chopped up, the remains of the gravy mixed with the remains of a tin of beans and topped with parboiled potato slices. We dont waste anything in our house if we can help it :rotfl: .

Other half LOVES the Remoska and we plan on taking it camping when we go at the end of the month.

Desperate_Housewife_2-2

kazmeister wrote: »

I have cooking a very strange meal but I dont care. I have the remains of a leg of lamb from Sunday taken off the bone, an onion chopped up, the remains of the gravy mixed with the remains of a tin of beans and topped with parboiled potato slices. We dont waste anything in our house if we can help it :rotfl: .

Other half LOVES the Remoska and we plan on taking it camping when we go at the end of the month.

That sounds delicious kazmeister, sounds like something I'd rustle up (leftovers and beans etc) nothing gets wasted here either!

The ratatouille was delicious (secret is to use loads of olive oil as the aubergine soaks it all up) I got DD2 to make some bero cookbook muffins and they have just come out. I'm going to have a go at a chicken curry sometime this week so I'll keep you fellow remoskans posted!

kazmeister

Desperate_Housewife wrote: »

That sounds delicious kazmeister, sounds like something I'd rustle up (leftovers and beans etc) nothing gets wasted here either!

The ratatouille was delicious (secret is to use loads of olive oil as the aubergine soaks it all up) I got DD2 to make some bero cookbook muffins and they have just come out. I'm going to have a go at a chicken curry sometime this week so I'll keep you fellow remoskans posted!

It was delicious, real campfire stuff althoug my 9yr old daughter had to be persuaded :rotfl: .

We do a rataouille type thing with peppers, onions, and loads of tomatoes with few sliced cloves garlic and lots of fresh basil, let that cook up for about 1/2 hour then put either whole seabass or seabass fillets on top until fish is cooked and we eat with fresh baked bread to mop up all the lovely juices.

rustyjemma

has anybody not liked the remoska?

You guys are really selling one to me

[Deleted User]

I did trout today on the bottom. Easy peasy and was lovely. Brushed with melted butter and stuffed with lemon, mint and parsley. Little potatoes on the rack sprayed them with olive oil. Excellent result again. I can`t fault the remoska

Desperate_Housewife_2-2

kazmeister wrote: »

It was delicious, real campfire stuff althoug my 9yr old daughter had to be persuaded :rotfl: .

We do a rataouille type thing with peppers, onions, and loads of tomatoes with few sliced cloves garlic and lots of fresh basil, let that cook up for about 1/2 hour then put either whole seabass or seabass fillets on top until fish is cooked and we eat with fresh baked bread to mop up all the lovely juices.

That sounds nice too, it sounds like you cook along the same lines as me, OH loves white fish done in a tomato based sauce...might try that in the remoska, thamks for the reminder (I tend to go for whiting or coley though as its cheaper!)

Desperate_Housewife_2-2

Clutterfree wrote: »

Thank you so much for this post!
I did as you said and they honoured the old price! :j

Not ordered the rack, shallow pan or recipe book yet but may do at a later date.

Got a free melamine utensil set too! :T

I bet you can't wait for it to arrive!

csarina

Tonight I cooked liver and bacon in my Remoska and it was delicious.........

I heated some oil in the pan and added the onion and the bacon, coated the liver with flour and then added that into the pan and cooked it for about 10 minutes to brown the liver and cook the bacon. I added a bovril cube, crushed garlic, tomato puree and some water from last nights veg.....cooked it for about 40 minutes, it was delicious with home grown new spuds, carrots and courgette from the lottie.

I think I might have to make some rataouille, I have 3 large courgettes in the fridge and if we get to the lottie tomorrow I think there will be at least 1 more.

We have started picking runner beans as well, so the last lot of french beans went into the freezer.......there is also a cabbage almost ready. I need to spray the brassicas with a soap solution to try and kill off the b****y caterpillers that seem to be eating my cauli and brocc..................

The council chopped down all the blackberries on the adjacent plot, so it looks like my harvest for this year will be severly curtailed........I need to rememebr to bring some spuds home tomorrow.

Desperate_Housewife_2-2

halia wrote: »

I'm very tempted by a remoska instead of the slow cooker I've been thinking of. My big question is - does it save money - anyone any ideas of running costs?

Hi Halia, just read you post, this info might be useful to you...http://www.hoorayforhomecooking.co.uk/Usinga%20Remoska.htm lots of info on electricity costs, someone claimed they saved £400 in a year using it! All I can say is that the meter does not whizz round when its on and it cooks food excellently, everything I've made has been great, I like my slow cooker but after using it all the time for so long I am beginning to realise that a lot of the stuff tastes the same after a while. The food I've cooked in my remoska is more deicious despite using the same ingredients!