These recipes have been sent to us by Remoska users, we have not tested them and
they may not be written in a format you are conversant with. We do hope you will give them a try and send us your recipes too.
Also see the users pictures for ideas and see
Hi,
I have recently purchased a remoska (I went for the standard one in the end) and
have been trying out new recipes in it. I have made some Greek breads and thought you might like the recipes.
Make a dough with
120z strong flour,
1/2 tspn salt,
1 tspn dried yeast,
1 tbspn sugar,
200 mls warm water and
1-2 tbspns olive oil.
Knead for 10 mins. Stone 15-20 black olives and knead into the dough, slash the
top in a cross and brush with olive oil. Put this in the deep pan and leave to
stand in a warm place covered with a clean tea towel until doubled in size.
Pop the remoska lid on and cook for around 15-20 mins, you may need to turn it
over after around 10-15 mins if the sides are cooking more than the middle section. You can ring the changes by adding a couple of
tbspns of chopped fresh fennel.
My husband loves this and asks for it all the time! It comes out much better in
the remoska than in the oven or breadmaker.
Make the dough as before but cut into 4 pieces.
Roll each piece out and put some chopped halloumi and fresh chopped coriander,
wrap up into a parcel. Bake as before.
I hope you like these recipes, I am very pleased with my remoska and glad that I
decided to buy one, I went for the grand but realised it was too big for us and
swapped it for the standard. I have enjoyed reading the information on your website and have got the book too
so I am looking forward to reading the recipes and getting some more ideas.
Liz C
(with mushrooms)
1 small cauliflower
Chestnut Mushrooms
Virgin olive oil (is ther any other?)
Black papper, ground
Coriander seeds, crushed
Cheese sauce
Cheese, cheddar
Breadcrumbs
Break the cauliflower up into florets and put in the Remoska with some chestnut
mushrooms, quantity dependant on size and appetite!. Drizzle a little olive oil and give everything a good stir. Season with black peper, add
the coriander seeds.
Switch on the Remoska, cook for twenty five minutes. Make a cheese sauce in a
separate saucepan. Pour over the cauliflower and mushrooms, cover in grated
cheddar cheese, as much as you like, cover evrything in breadcumbs (I simply
grated the crust from a wholemeal loaf). Cook for thirty minutes, or until
cooked to your liking (some people like cruncjy cauliflower, others soft,
cruncy breadcrumbs or not so crunchy).
WG
I was given a grand remoska by my mother in law for my 30 birthday, what an
incredible machine !! i have not used my range for 3 weeks now !! I'm also
saving loads of power and ££ !! by far my favourite recepies are the almond cake from the cookbook and a
roast chicken dinner !!
I slice potatoes about 1 –1 1/2 inches thick and put them in the base of my Remoska, I leave the skin on!!
Chop carrots again quite large on an angle season and put chicken legs on the
top seasoned with salt and pepper and a little olive oil and on with the
Remoska, one and a half hours later I take the chicken out and remove the bone
(very easy as chicken just falls apart !) add a cup full of frozen peas after
you remove the chicken and serve, if you are a gravy fan, drain off the cooking
juices into a saucepan, add a stock cube, some white wine and flour mixed into
in ice cold water bring to the boil, season and adjust colour with browning and
there you have it a roast chicken dinner using 2 pans !! amazing.
Thanks for this site I will be looking for tips all the time now !!
Richard,
From Rhondda South Wales
Economical, easy.
This recipe originated from ‘left-overs’ and ingredients are flexible!
1 large onion, chopped
1 Leek (8oz/200g), chopped
3 med carrots (8oz/200g), chopped
Potatoes (1lb/400g), diced
Beef Stock (16 fl oz 500ml)
Worcester Sauce (2tbs)
Corn Beef (12oz/350g), roughly chopped
Black Pepper (fresh ground)
Salt if you choose
This is one of those basic hearty recipes for a cold winters day, (with four
vegetables from your five-a-day). It is also one of those recipes that you can
adapt to your own choice, adding or change ingredients to suit (add
peas/sweetcorn/tomatoes, remove leek etc). You can cook it for as long as
possible, without detrimental effect, but watch out for burning the surface,
and it will dry out if over-cooked, but you would have to neglect it!
Chop the onion, switch on the Remoska and place the onion in the pan. I do this
while preparing the other vegetables. Place all the other ingredients in the
Remoska. Season to taste. I don't use salt, (I haven't cooked with salt for
twenty years), add to your taste.
Cook for approx 90 minutes or until all the vegetables are cooked to your
preference (60 minutes – crunchy, 90 minutes – soft). Stir every 30 minutes to prevent browning of the surface (again, some
people like that browned effect and taste), or cover with a foil plate.
Serve with red cabbage.
Notes
These quantities of ingredients may initially fill the Standard Remoska, however
they will reduce during cooking. Similarly, you can add more stock if you like.
Corn Beef can be salty, depending on what you buy.
The point of this recipe is you can add or use the ingredients to suit your
taste.
Onion, chopped
Lean minced beef
Fresh Herbs, chopped
Bread soaked in milk
Chilli
Worcester Sauce
Black Pepper (fresh ground)
see pictures
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If you would like to send
us some of your favourite Remoska recipes – we would love to hear from you
You can use ‘roasting bags’ in the Remoska and oven- proof dishes etc – ideal for smaller portions
600gsm Meat Pie, cooked from frozen, fits perfect in a Standard Remoska, slow cooking on top
with foil ring, the finished pie
