Remosa Recipes Page 1

50 g (2 oz) Cheddar cheese, grated

2 egg yolks

250 ml (8 fl oz) Béchamel sauce

1 cauliflower about

700 g (11 /2 lb)

Butter and dried breadcrumbs for coating the Remoska

50 g (2 oz) ground walnuts or hazel nuts

Stir grated cheese and egg yolks into warm Béchamel sauce. Divide rinsed cauliflower into rosettes and boil in lightly salted water until half-tender. Stir into Béchamel sauce. Butter the Remoska, coat base and sides with breadcrumbs, pour in cauliflower mixture, sprinkle with ground nuts and bake approx 15 minutes or until light brown

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Baked Cod with Caraway Seed

500 g (1 lb) cod steaks

Juice of 1 lemon

Salt and freshly ground black pepper

50 g (2 oz) butter

2 tsp caraway seed

Drizzle cleaned fish portions with lemon juice, season lightly, place in hot melted butter in the Remoska with the caraway seed and brown on both sides, approx seven minutes each side.

Serve garnished with chopped parsley or chives and parboiled fried potatoes.

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Baked Eggs in Rolls

2 bread rolls

25 g (1 oz) butter

4 eggs

Salt and freshly ground black pepper

4 tbsp chopped parsley or chives

Butter for Remoska

Cut rolls in half, carefully scoop out insides, spread lightly with butter. Place in the buttered Remoska, break an egg into each, season and cover with lid. Bake until egg sets, approx five–seven minutes. Sprinkle rolls with chopped parsley or chives.

Variation – You may also top the set eggs with finely chopped ham or ham salami and grated cheese, replace the warm lid of the Remoska and leave for a few minutes for the cheese to melt.

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Bacon and Sausage Bake

Butter for Remoska and brushing top layer of potatoes

500 g (1 lb) potatoes, peeled, cooked and sliced

4 rashers streaky bacon, rinded and chopped

1 onion, finely chopped

225 g (8 oz) pork sausages, skinned and quartered

2 eggs

150 ml (5 fl oz) milk

Salt and freshly ground black pepper

Line the bottom of the buttered Remoska with half the potato slices. Mix together the bacon, onion and sausage pieces and place on top of the potato layer. Lightly beat the eggs with the milk, season and pour into the dish. Cover the top with the remaining potato slices, brush with butter. Bake approx 20 minutes.

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Chicken Breasts with Bacon & Peppers

4 boned chicken breasts

Salt and freshly ground black pepper

1 tbsp oil

100g (4 oz) smoked bacon

1 onion

2 large peppers of different colours

2 tbsp tomato purée

1 tsp dried marjoram

4 large potatoes, peeled and cubed

400 ml (14 fl oz) chicken stock

1 tbsp of plain flour

3 tbsp water

2 tbsp freshly chopped parsley

Tenderise chicken breasts lightly, season and brown on both sides in hot oil in the Remoska. Remove and keep warm. Cube the bacon, add to the pan and leave to brown. Add the chopped onion, the peppers cut into strips and fry briefly. Stir in tomato purée, marjoram, potatoes, add the stock, season to taste and leave to cook. When potatoes are almost tender, return the chicken breasts to the Remoska and continue cooking.

When potatoes and meat are tender, approx 30 minutes, remove the chicken breasts and thicken sauce with a tablespoon of flour mixed with water, add parsley and simmer until the sauce thickens.

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Red Peppers stuffed with Fennel

Suitable for the ‘Grand’ Remoska. Halve the quantities for the ‘Standard’

5 tbsp oil

4 fennel bulbs

4 large red sweet peppers

2 onions, finely chopped

3 garlic cloves

2 x 225 g (8 oz) tubs Ricotta cheese

50 g (2 oz) shelled pistachios, finely chopped

350 g (12 oz) canned chopped plum tomatoes

150 ml (5 fl oz) water

1 tbsp tomato purée

1 tsp sugar

Large pinch of cayenne pepper

1 tbsp flat leaf parsley, finely chopped

Salt and freshly ground black pepper

Try to buy peppers and fennel bulbs of uniform size so that the trimmed fennel bulbs will just fit inside the halved peppers.

Grease the Remoska with 1 tablespoonful of oil. Halve the fennel bulbs lengthwise and trim them, discarding the woody cores and reserving the leafy tops. Blanch the bulb halves for five minutes in boiling water. Drain and pat dry, halve the peppers lengthwise and remove all seeds and pith. Heat three tablespoons of the oil in a frying pan and gently fry the onions and two of the chopped cloves of garlic until just translucent. Cool.

In a bowl mix the cooled onion/garlic into the Ricotta together with nuts and seasoning. Place three or four spoonfuls of this mixture in each of the pepper halves. Carefully place a blanched fennel bulb in each pepper half so that it sits on the cheese mixture. Add more mixture around the edges to fill if necessary. Transfer the peppers to the Remoska.

Mix canned tomatoes and their liquid with the warm water, the tomato purée, sugar, remaining chopped garlic, cayenne, parsley and salt to taste. Pour this carefully around the stuffed peppers. Drizzle remaining oil over the tops of the stuffed peppers, cover and bake for approx 30–40 minutes until the cheese is bubbling and the peppers are beginning to go brown. Garnish with the fennel sprigs.

Serve hot or at room temperature as part of a buffet or as a starter.

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Roast Pork

500 g (1 lb) pork loin

1 tsp caraway seed

Salt and freshly ground black pepper

2 tbsp oil

Lightly salt the rinsed meat, sprinkle with caraway seed, heat oil in frying pan and brown on all sides. Transfer to the Remoska. Add a small amount of water to the pan and roast until tender, approx 40 minutes, occasionally basting with roasting juices. Serve with bread or potato dumplings, braised white cabbage or spinach.

Variation – Spread the surface of the pork loin with a mixture of one teaspoon of dry mustard mixed with two tablespoons of honey and roast

as above.

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Yorkshire Pudding

2tbs oil

4 oz flour

2 eggs

1/2 pint milk

pinch salt

Heat the oil in the Remoska for 10 minutes. Meanwhile, if you have a liquidiser, mix the rest of the ingredients together to make the batter. If not, put the flour in a bowl, make a hole in the middle and add the eggs, milk and salt. Using an electric whisk, mix together well, drawing in the flour gradually until a smooth batter. Pour into the Remoska and cook for a further 50 minutes, by which time it will have risen beautifully and be nice and crispy around the edges.

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The Remoska^® can only be purchased from Lakeland

The Remoska is CE certified, meeting European Product Directives Legislation

The Remoska is manufactured under ISO1400 and 9001 certification

Remoska^® is a registered trademark

Terms of Use


soups – vegetables – potatoes – poultry and game – meat – fish –pasta and rice – cheese – desserts – baking

	Remoska recipes



		Baked Cauliflower with Walnuts 50 g (2 oz) Cheddar cheese, grated 2 egg yolks 250 ml (8 fl oz) Béchamel sauce 1 cauliflower about 700 g (11 /2 lb) Butter and dried breadcrumbs for coating the Remoska 50 g (2 oz) ground walnuts or hazel nuts Stir grated cheese and egg yolks into warm Béchamel sauce. Divide rinsed cauliflower into rosettes and boil in lightly salted water until half-tender. Stir into Béchamel sauce. Butter the Remoska, coat base and sides with breadcrumbs, pour in cauliflower mixture, sprinkle with ground nuts and bake approx 15 minutes or until light brown back to list of recipes Baked Cod with Caraway Seed 500 g (1 lb) cod steaks Juice of 1 lemon Salt and freshly ground black pepper 50 g (2 oz) butter 2 tsp caraway seed Drizzle cleaned fish portions with lemon juice, season lightly, place in hot melted butter in the Remoska with the caraway seed and brown on both sides, approx seven minutes each side. Serve garnished with chopped parsley or chives and parboiled fried potatoes. back to list of recipes Baked Eggs in Rolls 2 bread rolls 25 g (1 oz) butter 4 eggs Salt and freshly ground black pepper 4 tbsp chopped parsley or chives Butter for Remoska Cut rolls in half, carefully scoop out insides, spread lightly with butter. Place in the buttered Remoska, break an egg into each, season and cover with lid. Bake until egg sets, approx five–seven minutes. Sprinkle rolls with chopped parsley or chives. Variation – You may also top the set eggs with finely chopped ham or ham salami and grated cheese, replace the warm lid of the Remoska and leave for a few minutes for the cheese to melt. back to list of recipes Bacon and Sausage Bake Butter for Remoska and brushing top layer of potatoes 500 g (1 lb) potatoes, peeled, cooked and sliced 4 rashers streaky bacon, rinded and chopped 1 onion, finely chopped 225 g (8 oz) pork sausages, skinned and quartered 2 eggs 150 ml (5 fl oz) milk Salt and freshly ground black pepper Line the bottom of the buttered Remoska with half the potato slices. Mix together the bacon, onion and sausage pieces and place on top of the potato layer. Lightly beat the eggs with the milk, season and pour into the dish. Cover the top with the remaining potato slices, brush with butter. Bake approx 20 minutes. back to list of recipes Chicken Breasts with Bacon & Peppers 4 boned chicken breasts Salt and freshly ground black pepper 1 tbsp oil 100g (4 oz) smoked bacon 1 onion 2 large peppers of different colours 2 tbsp tomato purée 1 tsp dried marjoram 4 large potatoes, peeled and cubed 400 ml (14 fl oz) chicken stock 1 tbsp of plain flour 3 tbsp water 2 tbsp freshly chopped parsley Tenderise chicken breasts lightly, season and brown on both sides in hot oil in the Remoska. Remove and keep warm. Cube the bacon, add to the pan and leave to brown. Add the chopped onion, the peppers cut into strips and fry briefly. Stir in tomato purée, marjoram, potatoes, add the stock, season to taste and leave to cook. When potatoes are almost tender, return the chicken breasts to the Remoska and continue cooking. When potatoes and meat are tender, approx 30 minutes, remove the chicken breasts and thicken sauce with a tablespoon of flour mixed with water, add parsley and simmer until the sauce thickens. back to list of recipes Red Peppers stuffed with Fennel Suitable for the ‘Grand’ Remoska. Halve the quantities for the ‘Standard’ 5 tbsp oil 4 fennel bulbs 4 large red sweet peppers 2 onions, finely chopped 3 garlic cloves 2 x 225 g (8 oz) tubs Ricotta cheese 50 g (2 oz) shelled pistachios, finely chopped 350 g (12 oz) canned chopped plum tomatoes 150 ml (5 fl oz) water 1 tbsp tomato purée 1 tsp sugar Large pinch of cayenne pepper 1 tbsp flat leaf parsley, finely chopped Salt and freshly ground black pepper Try to buy peppers and fennel bulbs of uniform size so that the trimmed fennel bulbs will just fit inside the halved peppers. Grease the Remoska with 1 tablespoonful of oil. Halve the fennel bulbs lengthwise and trim them, discarding the woody cores and reserving the leafy tops. Blanch the bulb halves for five minutes in boiling water. Drain and pat dry, halve the peppers lengthwise and remove all seeds and pith. Heat three tablespoons of the oil in a frying pan and gently fry the onions and two of the chopped cloves of garlic until just translucent. Cool. In a bowl mix the cooled onion/garlic into the Ricotta together with nuts and seasoning. Place three or four spoonfuls of this mixture in each of the pepper halves. Carefully place a blanched fennel bulb in each pepper half so that it sits on the cheese mixture. Add more mixture around the edges to fill if necessary. Transfer the peppers to the Remoska. Mix canned tomatoes and their liquid with the warm water, the tomato purée, sugar, remaining chopped garlic, cayenne, parsley and salt to taste. Pour this carefully around the stuffed peppers. Drizzle remaining oil over the tops of the stuffed peppers, cover and bake for approx 30–40 minutes until the cheese is bubbling and the peppers are beginning to go brown. Garnish with the fennel sprigs. Serve hot or at room temperature as part of a buffet or as a starter. back to list of recipes Roast Pork 500 g (1 lb) pork loin 1 tsp caraway seed Salt and freshly ground black pepper 2 tbsp oil Lightly salt the rinsed meat, sprinkle with caraway seed, heat oil in frying pan and brown on all sides. Transfer to the Remoska. Add a small amount of water to the pan and roast until tender, approx 40 minutes, occasionally basting with roasting juices. Serve with bread or potato dumplings, braised white cabbage or spinach. Variation – Spread the surface of the pork loin with a mixture of one teaspoon of dry mustard mixed with two tablespoons of honey and roast as above. back to list of recipes Yorkshire Pudding 2tbs oil 4 oz flour 2 eggs 1/2 pint milk pinch salt Heat the oil in the Remoska for 10 minutes. Meanwhile, if you have a liquidiser, mix the rest of the ingredients together to make the batter. If not, put the flour in a bowl, make a hole in the middle and add the eggs, milk and salt. Using an electric whisk, mix together well, drawing in the flour gradually until a smooth batter. Pour into the Remoska and cook for a further 50 minutes, by which time it will have risen beautifully and be nice and crispy around the edges. back to list of recipes The Remoska^® can only be purchased from Lakeland The Remoska is CE certified, meeting European Product Directives Legislation The Remoska is manufactured under ISO1400 and 9001 certification Remoska^® is a registered trademark © Hooray for Home Cooking Limited 2008 Terms of Use
			You will find another eight recipes on the Cookbook page Baking Mixes click here

			the Remoska® is only available in the UK from click here