Anyone interested in a Remoska RECIPE ONLY topic?

bunny_too

2lb loaf tin sponge lemon choc or whatever

6 sr flour,butter,caster sugar
3 med eggs
few drops v essence

mix all ingredients in kenwood for approx. 5mins.

bake in remoska for 30mins. then cover with tin foil and bake for a futher 20mins. leave to cool in tin. These times suit my remoska, my friends remoska needs to bake for longer, at first attempt keep an eye on it, check every 15 mins or so.

ice cake or add any of your normal flavourings lemon,coconut etc

cooking-mama

bunny_too wrote: »

2lb loaf tin sponge lemon choc or whatever

6 sr flour,butter,caster sugar

Thankyou Bunny too,but what weight SR.flour and caster sugar?.
cooked breakfast;,
Add bacon rashers straight onto bottom of pan,cook for 5/7min then add an egg,large portobella mushroom and 1/2'd tomato cook for further 5min then serve.
Ready dinner,
Frozen breaded fish portions(preheat remoska)add fish portions straight onto pan,cook for 10mins then add frozen chips,cook for further 20/25mins then serve with veg.
will post proper recipes later when ive tried them;)

bunny_too

Sorry check 6oz is about 175g each of sr.flour, c.suger, and butter to 3 med eggs . Happy baking

Sunnyday

I`ve copied this across from the old thread as i was looking for it earlier. I made it in the standard remmy and today i shall be substituting braising steak for the lamb.

Remoska Balti

precooked lamb (i did it in the pressure cooker to make it tender and portioned it up to freeze)
some of the juice the lamb was cooked in
red and green peppers
passatta
few tomatoes halved
garlic
courgette
onions
3 big tablespoons of balti curry powder.

Throw it all in and leave for about 50 mins - result gorgeous, couldn`t believe i`d made it :rotfl:

cooking-mama

getting to know and like my remoska today.;)
stuffed chicken breasts,
4 chicken breasts each laid on(but not wrapped in)tinfoil,slit in the middle and stuffed with sliced mozzarela,2 were sprinkled with crushed black pepper,and the other 2(for my daughters)were sprinkled with mixed herbs,placed in the remoska and cooked to perfection in 25mins.
(PS,i sprinkled the mozzarela slices and not the chicken,and the tinfoil was purely to catch the melted cheese.)

Got 2 duck legs roasting in it just now,using the low rack from my halogen oven,its ideal to raise them enough to stop them cooking in their own fat,

cooking-mama

again not a recipe as such,
Sponge cake
1 Asda packet sponge mix-(only 44pence,)
make up as directed by adding 1 egg and water,divide into 2 sandwich tins(pack states bake for 15 to 20 min)but i found it needed less than 15,possibly around 12 min in the Remoska,
whilst bottom layer is cooling on a rack,grate some cooking chocolate over the to layer whilst its still warm(I used Tesco value milk cooking chocolate,only 34p+,only needed acouple of squares)
sandwich together with some jam and scooshy cream...lovely.:j

morganlefay

Recipe for odds and ends

We got home late last night and found the sausages we were supposed to be eating were still in the freezer. So I did:

Boiled some nice small, 'new' potatoes till tender
While that happening I chopped 2 onions and sweated them in Moska with some bits of chopped bacon and a ham slice.
When bacon and onion soft and spuds cooked I made a thickish white sauce, put the halved spuds in the moska, stirred it all round and covered it with white sauce.
Grated some cheddar on top and served with frozen peas (cooked 'normally')
OH said it was delicious and he'd have it again - don't think he realised it was me being cunning with scrappy bits of leftovers !!

morganlefay

Oh yes, and I forgot:

Duck magret

We took the Moska to France and I bought a biggish duck breast for the two of us to share. I scored the fatty side and then put it fat-down in a frying pan to 'melt' some of the fat off - poured off three lots of fat until it went brown. Then I put it in the Moska and let it cook (fat side up) for about 15 mins until cooked a bit pink in the middle. I had to pour more fat off as it cooked.
I let it sit for about 5 mins, and then we ate it. YUM. (Though they are expensive here, sadly)

We did spuds in the fat the next day - oh so fattening, but so delicious.

ubamother

finely slice potatoes and peeled butternut squash. cook until not quite tender in only just enough stock to cover. when ready take veg out and pour stock back in and boil hard unti reduced by at least half. While that's happening tip a third of the sliced mixture into the remoska then sprinkle over some finely sliced half moon onions (and garlic if you like). layer again with veg and onoins and finish with veg. Add a bit of milk/cream/creme fraiche to the stock and pour over and let sink through - you don't need to use all of it. top with cheese/and/or breadcrumbs and cook until bubbly and hot. Healthier than a classic daupinoise. Thyme is lovely in this, just sprinkle with the onions.

Sunnyday

I always make this

http://forums.moneysavingexpert.com/showpost.html?p=13625615&postcount=67

in my standard remmy but i increase the ingredients by half as the pan is larger than a cake tin, eg 12oz flour, 6oz butter etc.
I always grease the pan and line the bottom with greaseproof paper and 15 mins before the end of cooking i cover with a circle of foil that i keep folded away just for cakes, the result is always fab.
Thanks to MSD for the great recipe!

SD