Anyone interested in a Remoska RECIPE ONLY topic?

cooking-mama

morning moneysavers,hope no-one minds me suggesting this as ive only just joined(been reading posts for a while tho)im very interested in the Remoska topic,but it is so long and very time consuming to search through it all looking for recipes/ideas,so i wondered if anyone would be interested in a Recipe only topic.?,a bit like the "in my slow cooker today" discussion...I dont mind kicking it off as im planning on cooking lots in my brand new Remoska,later i will post what i make for dinner.:cheesy:

Triker

Yes I think its a really good idea.:T

ginandtonic1988

Great idea!

Penelope_Penguin

How about a thread similar to the Recipe Collection thread It could be for recipes only; all chat would be removed Hints and tips for using the Remoska, would need to be posted on the exisitng thread, too.

Penny. x

Triker

Sounds good Pen.:T

Penelope_Penguin

By request, this is a thread dedicated to Remoska Recipes.

Please take a look at The All New Remoska Thread for discussion on using the remoska, which one to get, and general tips and hints

As this is for recipes only, any chatty posts may be moved or deleted - hope you all understand :T

Penny. x

Penelope_Penguin

cooking-mama wrote: »

I dont mind kicking it off as im planning on cooking lots in my brand new Remoska,later i will post what i make for dinner.:cheesy:

I see that you're not so keen on it any more As other posters have said that they'd like a thread dedicated to Remoska Recipes, I've taken the liberty of starting one here

Penny. x

Muppet81

Pre-boil 1lb new pots till just tender and drain and cool

In Moska -Fry 1 chopped onion in olive oil till soft.
Crush (don't mash) potatoes with a fork and add to Moska
Continue frying for about 10 mins.
Stir in 2 tablespoons of curry paste
Add 1 or 2 tins of (drained) tuna (can be in oil or water)
Add S & P to taste
Add handful of fresh chopped corriander.
Add a bit more oil if it looks very dry.
Leave to go crispy on top. Turn a bit and leave to go crispy again.
Serve with more chopped corriander.

OH likes this served with frozen peas.

Hope you like it. Originally I cooked this in a frying pan and it goes lovely and crispy but does pretty well in the Moska too and is very tasty if a bit softer. Serves 2 in our case!

shopndrop

Pork Steaks with apple & peppers

Last night, I put a handful of frozen peppers, peeled and sliced a bramley apple, put that in, a few fresh tomatoes that were going a bit soft, put 2 pork steaks on top. I had a little bit of packet stuffing mix left over from another recipe so made it up and put that on top of the pork, poured some apple juice and water in and baked for about 50- 55 minutes. It really was a recipe that was using stuff up that I already had in and was delicious. The stuffing mix did run off the top of the pork and into the apple/tomato/pepper mix but it was so tasty and will definitely do it again.

retiredlady

In the Remoska put a mug of rice with 2 cups of boiling water. Add a small tin of sweetcorn, some frozen peas and some chopped peppers and onion plus a good glug of soya sauce. Chopped up meat can be added if desired - chicken works good as does gammon - I have also used quorn chunks! You can also just throw in any leftover cooked veg you have. Cook for about 30 - 40 minutes (time depends on how many frozen vegetables you use! - if using mainly frozen veg you can reduce the water by at least half a cup)
When water is absorbed dish up with a few shavings of parmeson cheese on the top - yummy and a good way to use up any left over veg.

Marion

retiredlady

Using 1 measure of rice to 2 of water put in remoska and cook till done - depends on the amount you are cooking. I find 1 cup of rice with 2 of water takes just over half an hour. When rice is done remove lid and add a handful of frozen or fresh fruit and a complementing flavour of yogurt for each person to the rice (ie if using frozen strawberries use strawberry yogurt - I use muller light size - 2 pot for 2 people etc.) Mix together and enjoy either hot or cold!
I often make this for breakfast too - lovely comfort food!

Marion