Remoska cookers (merged)

crockpot

Cooked 1st lot-6 in my new silicone individual cases, cooked them on rack, 1 burnt on top, must say I was not over impressed with them, leave too much on case for me, and as will be popping them into boys lunchboxes, i will need to remove them.

Just cooked garlic bread slices on rack for 7 mins, then put on bottom on liner, then added rack and did a pizza for boys tea-quick tea as sports club night- they say it was yum!

Had enough bun mixture for 4 more, so put in paper cases and cooked on bottom, turned out great- so looks like cases will be on there way to flea bay!

Got a ready meal fish pie in now-it was free my gran gave it to me! cooking onto of a pie dish to raise it up a bit so it will cook quicker.

Iguana

morganlefay wrote: »

Yum, we just had the following: 1 huge leek sliced and washed well, several new potatoes, not peeled but sliced finely, a clove of garlic, all put in the 'Moska with a dribble of olive oil and cooked for about 20 mins. While that was going on I cooked 4 leek and pork sausages, and when the veg were cooked, tender and melting I cut up the sausages and aded them to the 'Moska together with a big teaspoon of horseradish sauce (mustard would have been good instead) and a bit of grated cheese. I just warmed it all up a bit and served - delicious for 2 hungry people, tho next time I'd do 2 leeks as it cooked down a lot. It all took about 30 mins, and as I lined the frying pan (for the sausages) with Magic liner I don't even have to wash up a nasty frying pan. I love my 'Moska !

I think I'll try that this weekend.

Desperate_Housewife_2-2

crockpot wrote: »

Cooked 1st lot-6 in my new silicone individual cases, cooked them on rack, 1 burnt on top, must say I was not over impressed with them, leave too much on case for me, and as will be popping them into boys lunchboxes, i will need to remove them.

Just cooked garlic bread slices on rack for 7 mins, then put on bottom on liner, then added rack and did a pizza for boys tea-quick tea as sports club night- they say it was yum!

Had enough bun mixture for 4 more, so put in paper cases and cooked on bottom, turned out great- so looks like cases will be on there way to flea bay!

Got a ready meal fish pie in now-it was free my gran gave it to me! cooking onto of a pie dish to raise it up a bit so it will cook quicker.

Thanks for the info about the silicone cases crockpot, I still haven't managed to track any down but I'm managing fine with muffin cases (and bun cases) so I probably won't bother getting any.

This thread has been great, I've got some lock & lock boxes now and I've re-organised my baking cupboard so I can knock up a cake quick and chuck it in the remoska, should take minutes now I'm organised!

Thistle-down

Kittie - is there a recipe here for the rosti caulifolower cheese dish? If not, can you post it?

[Deleted User]

I can`t do it word for word because of copyright from the book so I have gone through the ingredients as much as I dared. It was very flexible to be honest. The potato and onion grated and mixed together with an egg white and herbs. Pressed into a pie shape straight in the tin and baked. Then filled with a layer of cheese, then sauted veg with herbs, then more cheese then egg plus milk. Then baked

We had some of the remoska sourdough bread with minestrone soup today and it naturally cut into chunky chunks. I have frozen the rest as I still have a bm sourdough loaf. The remoska sd bread was very very nice so I have changed my mind and will make it again, often. It also looked very rustic and tasted moist and chewy and flavoursome. There is something about the remoska that keeps all the flavours in food

mardatha

I use silicone muffin cases I got online, sat on the bottom as I didnt buy a the rack. They turn out perfect every time.
DH, does the magic liner from lakeland cover the whole remoska pan , or just the bottom? I'm wary of doing a cake in it in case it sticks to the sides and burns on.
If anybody has done a big cake in an unlined remoska please tell me how it went.
I want to try bread next..

Gena

Morganlefay - sounds simliar to something I've done a couple of times now, as mentioned above I've cooked my sausages at the same time and it does add lovely flavour. Instead of oil I put a little stock in the bottom, it flavours the potatoes nicely. I'd use any veg I've got in, I like the sound of leeks, I've done onions, peppers, mushrooms and courgettes but they are my favourite veg. I think it would work just as well with other meat/veg sat on top, just adjusting the cooking time accordingly (actually I've done it once with chicken).

Yum I want some now!

Essex-girl_2

Hi All

Wasnt expecting my replacement Remoska till next week but came home today to find it on my doorstep need to speak to Lakeland about collecting the other one.

Wont get much chance to play with it tomorrow but will try a jacket pot for lunch.

Wanted to ask Desperate Houswife - you mentioned doing eggs and bacon - could you tell me how long the eggs took?

Gena

Mardatha - I've done two cakes in mine that I used to do in two sandwich tins. I greased the pan thoroughly, then I used a greaseproof paper circle that comes slightly up the sides. I cooked all the mixture in one go. Any mixture that gets on the sides comes off easily enough. The hardest thing was getting it out, you need something plastic that can slide underneath to "lever" it a bit. Also, because I did the whole mixture in one it ended up with a large crack down the centre so it doesn't work if you need something to look perfect. I don't worry about that though as long as it tastes good! And I think the remoska makes lovely moist cakes.

My tip - I did a "practice" cake before making the real birthday cake!!! Any excuse.......

Iguana

kittie wrote: »

I can`t do it word for word because of copyright from the book so I have gone through the ingredients as much as I dared. It was very flexible to be honest. The potato and onion grated and mixed together with an egg white and herbs. Pressed into a pie shape straight in the tin and baked. Then filled with a layer of cheese, then sauted veg with herbs, then more cheese then egg plus milk. Then baked

We had some of the remoska sourdough bread with minestrone soup today and it naturally cut into chunky chunks. I have frozen the rest as I still have a bm sourdough loaf. The remoska sd bread was very very nice so I have changed my mind and will make it again, often. It also looked very rustic and tasted moist and chewy and flavoursome. There is something about the remoska that keeps all the flavours in food

Is the book worth buying?