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Remoska recipes
Serves 3-4 people
500g/1lb Bramley apples weighed when peeled and sliced.
(about a £1 coin thick)
1 good tbsp of raisins soaked in 2 tbsp of brandy (brandy is optional)
1 orange, juice and rind
50g/2oz caster sugar
1 tsp ground cinnamon
5 slices of light fruit bread (or enough to cover the apples)
Butter to cover the bread
3 eggs
250ml/8floz milk
50ml/2fl oz double cream
50g/2oz caster sugar.
Place the sliced apples, raisins, orange juice and grated rind, caster sugar
and the cinnamon in the Remoska, stir well. Cook for approx 15 minutes.
Stir occasionally. This may be done earlier, even day before.
In a bowl whisk the eggs, add the milk, cream and the sugar, stir to dissolve
the sugar and pour over the bread. Leave for a few minutes for the milk to
soak in to the bread.
Cook for approx 30 minutes if the apples are hot, 40 if cold till the
pudding is lightly golden and puffed up.
Serve with warm custard or ice cream.
Vanilla Sauce
500 g (1 lb) dessert apples, Cox’s, Russet or Braeburn
75 g (3 oz) any type of jam
50 g (2 oz) ground walnuts
50 g (2 oz) unsalted butter
Unsalted butter for Remoska
Vanilla Sauce
500 ml (1 pt) milk (or half double cream, half milk)
3 egg yolks
1 tsp vanilla sugar
2 heaped tbsp caster sugar
1 heaped tbsp sifted
plain flour
1 tbsp lemon juice
Grated lemon rind
Core and peel apples, fill with jam mixed with ground walnuts, brush with melted
butter. Place in buttered Remoska and bake approx 30 minutes.
Meanwhile, combine milk, egg yolks, vanilla and caster sugar, plain flour and a
drop of lemon juice in a pan, slowly bring to simmering point and boil,
stirring constantly until sauce thickens. Remove from heat and continue
stirring until sauce cools down, then whisk in a tablespoon of lemon zest and
the lemon juice. Do not add lemon zest and juice to hot sauce, or it will
curdle.
When serving pour the sauce around the baked apples.
Milenas tip
Bramleys are not suitable for this recipe.
75g (3oz) dark chocolate
75 g (3oz)2 tbsp of water
125 g (5oz) icing sugar
125 g (5oz) unsalted butter
3 eggs, separated
125 g (5oz) walnuts, or hazelnuts, roughly chopped
50 g (2oz) plain flour
15 g (1/2oz) yeast dissolved in 1 tbsp warm water
Pinch of salt
Melt chocolate in two tablespoons of water over low heat (or in microwave) and
cool. Cream together sugar and butter, add yolks, chopped nuts, chocolate and
plain flour. Finally fold in stiffly beaten egg whites, pinch of salt and yeast
dissolved in one tablespoon of warm water. Pour mixture into buttered and
floured 20 cm (8 in) spring clip cake tin; stand in the Remoska lined with
Magic Non-stick Liner to prevent tin scratching the base and bake for approx 35
minutes. Allow to cool, transfer onto a platter and dust with icing sugar. May
also be decorated with whipped cream.
Mix the currants, sugar, butter and nutmeg together. Cut the pastry into approx.
25g (1oz) pieces and roll out. Place 1 heaped tablespoon of the currant mix on
the centre, gather in the edges to make a small purse and gently roll into a
circle. Brush with water. Place more sugar onto a flat plate and dip the wet
top of the Eccles cake in it. Lightly score the top. Place in the Remoska and
cook for approx 10–15 minutes until light gold.
May be cooked in either the Standard or Grand.
Flour, plain 175g 6oz
Butter 125g 5oz
Egg, yolk 1
Cream, double 1 tbsp
Brandy 1 tbsp
Mincemeat, as required
Icing sugar, as required
Small tin foil cases
Lightly rub the sieved flour and the chilled butter together to a fine crumb
stage. Mix together the egg yolk, cream and brandy. Add to the crumb mixture to
form a pastry, do not over mix. Chill in the refrigerator for 1 hour. Roll out
thinly, this is best done a small amount at a time as the pastry is so rich it
may be difficult to handle. With a 6cm (21/2in) cutter cut out circles and
place into tin foil cases. Fill with 2 teaspoons of your favourite mincemeat.
Roll out more pastry and cut smaller circles for the tops.
This should make 16–20 tarts. Place a number of them in the Remoska and cook for approx 10–15 minutes until golden. Remove, cool slightly and dust with icing sugar.
May be cooked in either the Standard or Grand.
Sieve together the flour and baking powder. Rub in the margarine, add the sugar
and sultanas. Whisk the egg and milk together, make a hollow in the flour and
pour the liquid in, saving a small amount for brushing the tops. Mix lightly
and roll out to approx 2cm (1in) thickness. Cut out with a 6cm (21/2in) cutter,
brush the scones with the remaining milk/egg mix. Place in the Remoska and cook
for approx 15–20 minutes to pale gold.
Best served warm, sandwiched with whipped cream and jam.
500g (1lb 2oz) strong wholemeal flour
1 tsp salt
1 tsp sugar
1 tbsp oil
7g sachet fast action dried yeast
50g (2oz) chopped walnuts
1 tbsp black treacle
275ml (½pt) warm water
Mix flour, salt and sugar together. Add the oil. Mix in the yeast, and add the
treacle and water. Mix to a loose dough and knead for 5 minutes. Finally mix in
the walnuts.
Mould into 2 cobs and place in the Remoska pan. Cover and stand in a warm place.
When doubled in size, place lid on and bake for 30 minutes. Turn over and bake
for a further 5 minutes. Cool on a wire rack.
240g plain flour
160g butter
50g caster sugar
100g ground almonds or nuts
1 egg yolk
Mix all dry ingredients together, rub in the butter and combine all with the egg
yolk to form a ball. Leave in the fridge for at least half an hour. Take about
a third of the ball and roll out a long sausage of about 2.5cms diameter. This
you then cut into equal size slices of about 1cm thick. Take each little piece,
roll out a finger-like roll, and shape into a crescent. Bake in the Remoska
until lightly browned – approx 10-15min and whilst still hot, coat with sifted icing sugar.
These biscuits are the most popular in our family, so I always double the amount
of ingredients.
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
