Anyone interested in a Remoska RECIPE ONLY topic?

morganlefay

I've got a standard remoska and when I make toad in the hole in it I have to be careful because the batter really rises and rises and ends up right up on the lid - it's very delish though ! My marrow thing was OK but it was slices of a HUGE marrow (formerly a courgette) my s-i-l found on his return from hols, and it seemed very wet and tasteless - meat mix was Ok though !. I made marrow and ginger jam with some of it and there's still some left which I shall make into more jam as it was surprisingly nice, and not all wet and sloppy like tonight's thing.

cooking-mama

My breadmaker broke,so today i made a flattish square loaf using a square silicone baking tray thingy...turned out realy well in the remoska(tho i did turn it over for 5/10 mins at the end)...this evening i used it for warming the tortillas for our fajitas at dinner time...then i made banana muffins,just to use up 2 old black bananas..Remoska was well used today.

cooking-mama

Sorry i forgot to post the Muffin recipe..Here it is.This makes 10 paper muffin case sizes.
Banana choc-chip muffins.
200gms/7oz SR.flour,
1/2tsp baking powder,
75gm/2.5oz.sugar(i used caster),
175ml/6fl.oz semi-skimmed milk,
2 med eggs,
2tbsp rapeseed oil,
115gm/4oz (peeled weight)bananas,
50gm/1.3/4oz choc chips(i didnt have any,so chopped up a couple of belgian choc truffles left over from my birthday.)

preheat remoska.
sift flour/baking powder together into a bowl and stir in the sugar.
put milk/eggs,/and oil in a jug,-beat until eggs evenly distributed,
mash bananas seperately,
make a well in flour etc,pour in liquid mix,and banana,-beat lightly,stir in choc-chips-dont over beat,mix should be lumpy,
spoon into muffin cases and bake aprox 20/25mins,until golden brown.
I did mine 20mins upright,then turned over for last 5.
cool on a wire rack.
This is an old Scottish slimmers recipe...if you used Skimmed milk instead of semi,then each muffin is only 170cals..

cooking-mama

Found this old topic whilst searching for pressure cooker recipes...I recently made a lovely potato/cheese n onion pie in my remoska,
Basicaly,
Layer mashed potato,
sauteed onion,
grated cheese
Do this until youve used all your onion,potato and cheese...Then top with short crust pastry dough and bake in Remoska for 35mins..delicious
I have a remoska grand, i did the layering in a sandwich tin then put the tin in the remoska.

morganlefay

Have not been on OS for a while - have spent 6 months de-cluttering my house to sell, and now realise I am a very serious hoarder. Still, with much help from friends and family things looking much emptier, cleaner, etc etc so hoping to move within next few months. In the meantime I have been allowed (!) to keep the Remoska and made a wonderful thing the other night, and this is what I did:

Veg casserole with whatever you have or like (served 2 greedy people)

1 onion
1 carrot
1 parsnip
half a butternut squash

All chopped into same-size pieces (I didn't even peel the squash) a glug of olive oil and a scattering of mixed herbs (any herbs or seasonings- dry or fresh would do). Stir it all round, switch on and go away. (I have standard size) Stir occasionally.
After about an hour when veg all soft and melting into each other a bit I added a very small amount of left-over spaghetti meat sauce and left it all for about another 20 mins. We had a few boiled spuds with it because OH thinks a meal isn't 'proper without a spud or two.

Then another time I did it without the parsnip but used a bit of celeriac - essentially any root veg will do and tonight I'm going to add a few broccoli florets towards the end so they are still a bit crunchy.
You can use any left over meaty stuff you have (I used the gravy from a pork casserole last week and it was yummy even tho it had a couple of prunes in it) or perhaps a wisp of bacon or ham, or just grated cheese, or indeed just the veg which taste wonderful done this way. I see a winter of delicious roasted roots coming (tho not perhaps today in the blazing sun !)

I

cooking-mama

I used the Remoska to bake salmon fillets ,used one of the Colmans season and shake,lemon and dill for fish roasting bag thingy's and they came out perfectly cooked,..I realy must start using my remoska more often again.

morganlefay

I like this thread but I keep forgetting it, like cooking-mama I'm going to get back to more remoska cooking - so easy and quick (and delicious).
Last night I did:
Sheet of foil on which I put two salmon fillets which had been marinating all day in a mix of: 1 tsp Marmite, mixed with tsp chili jam, one tsp soy sauce and 1 tbs lemon juice. I tipped the marinade over the fish and cooked it for 30 mins. My OH who HATES chili thought it was just gently spicy and the Marmite was undetectable (I love it anyway) but added a lovely depth to the sauce. We had it with crushed new pots and broccoli - lovely and very SLIMMING !

cooking-mama

morganlefay..i always cook salmon fillets in the remoska now,they cook prefectly..,...i recently made a corned beef and sweetcorn pie with shortcrust pastry in the remoska too
..Today im going to try lentil soup in it.,i cant remember making soup in the remoska before,but ive a pork casserole in the slow cooker,so an ideal time to use the Remoska for a change.

morganlefay

Hi cooking-mama !
I don't have a sc (hate them) but do have a Kuhn Rikon pressure cooker which I LOVE. Between that and the Remoska I hardly ever use my big oven now.
Tonight it's root veg again: chopped up chunks of butternut, onion, carrot, potato and any others I find at bottom of veg basket, with a bit of olive oil and a lot of herbs. I cook them for about an hour so they get all roasted and delicious and towards the end I shall add some bits of the roast pork we had on Sunday, perhaps with a slightly 'off' tomato or two - so easy, so dellicious and so little washing up !

Ballymackeonan

Hi all -

A few of my Remoska favourites -

white fish fillets topped with sliced tomato, shallots, peppers etc, drizzled with olive oil and balsamic and topped with dried herbs, cooked "en papillote" - in other words, in foil parcels

or salmon topped with red pesto and baked (very quick and easy, this one!)

baked stuffed aubergines - hollow out and roughly chop the centre. rub some olive oil into the shell. Mix the chopped aubergine with chopped tomato, onion and crumbled feta, herbs and seasoning (I like chili in this!) and fill the halves. Grease the Remoska and put in the aubergine halves. The leftover mix can be baked at the same time wrapped in foil.