Tag Archives: remoska

Remoska to the rescue!

I made brownies last week, for a gathering of friends. I always use this Nigella Lawson recipe, which makes a huge heap – I find a huge heap of brownies generally to be the right amount, as people rarely refuse, and they keep well.

I cooked them in the oven, and baked a couple of banana and coconut cakes as well, so as not to waste the electricity. However, like a fool, I forgot to set the timer for the brownies, and so took them out of the oven just a little bit too early. Once I’d scored them into squares, I discovered that the ones round the edges were fine, but the very middle was still far too raw. Nothing ventured, nothing gained – I dumped them in the big Remoska, still on their baking parchment, and gave them about 12 minutes. And they were absolutely fine, which is something I shall remember for the future.

This weekend I plan to make a batches of shepherd’s pie filling, meatballs, and coriander chicken. That’s the plan, anyway.

a week with the Remoska

Well, we’re dead pleased with it. Here’s what we’ve done so far:

  • soup – veg started off, bones roasted
  • banana muffins made
  • cooked breakfast – bacon, mushrooms, black pudding
  • roast pork and roast potatoes
  • plum crumble (plums cooked first in the shallow pan, then complete crumble in the big one, in a dish on the rack)
  • fruit scones
  • potato scones
  • soda bread
  • baked potatoes
The only thing that didn’t work was the casserole we tried, and I think that was my fault. The roast pork could have done with a bit longer, but that was my fault too. It can definitely stay!
In case you think I’ve abandoned every other cooking gadget, I did make a vat of red cabbage in the slow cooker yesterday, though 🙂

Further cake and biscuit testing are high on my Remoska agenda now.

soup (an ongoing series)

This isn’t quite the first soup of the season, it’s the second. But never mind.

Regular readers will know I’m not a fan of supermarkets, but if I have to use one, the local Morrisons is my favourite. We popped in there yesterday on the way back from picking up my new melodeon (yay!) for some wine, and popped some lamb bones into the trolley for soup. At £0.57, it would be mad not to, and I don’t have anything like that in the freezer right now.

As always, I popped them in the slow cooker with some water when we got back, much to Iggy’s delight; he loves warmz, and likes to sit beside that when it’s on. This morning, I finely chopped leek, swede, carrot and courgette and started them in the Remoska (what a surprise – love it love it) and realised that I should have roasted the bones in that first. So, undeterred, I fished them out of the stock, and bunged them on top of the veg, sprinkled with a bit of olive oil and left it for about 20 minutes, just to kick start everything. Lovely lambish smell ensued, and I shall combined everything with some barley to get the soup ready for tonight’s supper (eating quick and earlyish, as it it is music night).

Also, in Morrisons, I bought a shoulder of pork. Was discussing roasts in the gourmet conference on CIX, and realised that we haven’t had roast pork in absolutely ages. I have a red cabbage to cook up in the slow cooker, and I shall give the Remoska a try for roasting meat.

Remoska Sunday

Started with Sunday breakfast – put a stack of chopped mushrooms, black pudding and bacon in the shallow Remoska pan and turned it on; to be frank, I had little expectation of it working well, but I beat some eggs and cream for scrambly egg and hoped for the best.

And in fifteen minutes, we had … perfectly cooked bacon, black pudding and mushrooms! No grease all over the kitchen, no smell through the house. I quickly scrambled the eggs, and we thought “we’ll do that again!’. And we will.

Flushed with success, I prepared a casserole. I peeled lots and lots of tiny onions (if you’re doing this, soak them in boiling water for a bit – makes the peeling much easier, and gives you oniony water, which I have saved for the soup pot!), chopped some carrots into batons, and hurled them into the breakfast Remoska pan – no need to waste that nice bacon flavour, I thought! They sat in there to start cooking while I cut up the shin of beef, and browned it off in a big wok. Into the big Remoska pan it went, along with some white beans which I soaked and boiled the day before, and I added ginger wine, all spice, juniper berries, seasoning, and two tangerines which were boiled for about 10 minutes then whizzed up in the food processor, skin and all.

Everything was put in the big Remoska pan and set to cook. Oh dear. I don’t quite know what I did wrong, but it started to burn on the top rather too quickly. I put a layer of foil between lid and contents, and I think I should have done that a lot sooner. After about another half hour, I got cold feet, and transferred everything to a big cast iron casserole, and set it on a diffuser over a low gas setting for a couple more hours.

Must do some more reading up on Remoska cooking!

scones in the Remoska

Sorry about this, but while I’m experimenting with the new Remoska, there’s going to be a few posts about it 🙂  I ordered the shallow pan for it from Lakeland, along with the recipe book, so I plan to get plenty of use from it (they arrived this morning).

We went to Bridlington today – just because we fancied a bit of seaside, and the weather was so gorgeous, and we had lunch out, so didn’t want a lot for supper. So I decided to make some scones. I always use this Nigella Lawson recipe – it’s pretty much foolproof – and I added a handful of sultanas.

My Remoska recipe book said 20-25 minute for scones, but they needed 28 minutes. And they worked really, really well, so that’s another triumph nailed for my little Czech friend.

roast veg forever!

roast veg

We decided to christen the Remoska with roast veg, something I love but rarely manage to start in time to eat it at a reasonable time of night. Well, actually, we christened it with some potato scones – they worked beautifully, but I’m not sure that it’s not easier with a griddle pan on the hob.

Between us, we chopped two courgettes, half a butternut squash, a red onion, a red pepper and a couple of carrots. Bunged them in the Remoska with about 4 cloves of garlic, finely chopped, some dried chilli flakes, and some thyme from the garden. Tossed it all about in olive oil, took a deep breath and switched it on.  It cooked in about 50 minutes, and was totally lovely. So we’ll do *that* again.

While that was going on, I boiled up some chickpeas that had been soaking overnight and set them aside for today. There was about half the roast veg left, so this morning I seasoned a chicken breast with salt, pepper and cumin seeds, and quickly roasted it off in the small Remoska (no idea why I’ve never tried this before :). Then, today’s main meal was:

Remainder of the roast veg, chickpeas, cubed chicken breast, and a stir through of some Ras el Hanout. As always, I was unsure what to put in for some additional liquor, and then inspiration struck. I have a bad habit of buying chutneys, and never using them, so I bunged in a tablespoon each of apricot chutney, and tomato relish – it worked really well.

And there was another meal’s worth left, which I put in the freezer!

energy saving cooking

Apologies for the hiatus in posts – I find cooking in the summer a bit meh and uninteresting, and had nothing new to write. Thus I welcomed the autumn weather with glee, exhumed a chicken carcass from the freezer, and made stock, then soup, in the slow cooker. Of course, immediately the weather turned into an Indian summer, so the soup went into the freezer, but hey …

Autumn has returned now – we have cut and stacked all the wood in the yard into its nice new log store, the cats are sleeping on the bed again, and winterous cooking can commence. However British Gas, from whom we also buy our electrickery, sent us a nice little meter to monitor our electric usage and it has given me palpitations. When we refitted the kitchens we went for electric ovens and my dears – the power usage! It makes me feel quite faint, and of course they require much longer running to heat up than the gas one we had previously.

I’m trying to be parsimonious with all our power usage these days – we have pretty much abandoned central heating, and just heat the living room with the wood burner and I’m also going to try and use the multi-tiered steamer for veg cooking more – just requires a bit more organising.

This has paid dividends in that our gas monthly payment has gone from £65 last winter, to £21 last month, but it’s hard to do much about the electric given we work at home and have Lots of computer equipment. But we do have as much as possible on those little remote control sockets, so one blip on the remote and everything is off, not on standby.

We have a baby Remoska (I don’t think they sell this model any more, which is a shame). It is ideal for two servings of cauliflower cheese, or pasta bake, for cooking off onions, bor baking two (small!) spuds, for thawing frozen casseroles. And for a long time, I’ve been considering a bigger one. I love my slow cooker, but a big Remoska can bake a cake or loaf of bread, can do roast veg, or a small chicken, and all sorts of things.

So we went to the Lakeland shop in Beverley to have a look at the relative sizes of the medium and the large, or Grand, as they call it. And bought a Grand, because I could get a dish of lasagne in it, or sausages, or a vegetable gratin, or roast potatoes, or all sorts of other things, and I’m quite looking forward to trying it out once I have found room in the kitchen!

Grand Remoska

 

Of course, today’s dinner is planned: cauliflower cheese, roast potatoes, plum and apple crumble. So I’ll be putting the big oven on to  cook that lot, but it’s a grand idea in theory, no?

sapo in the hole

(sapo is Spanish for toad)

We had some snacking chorizos left from this month’s Discover Unearthed tasting box – they’re the first thing we’ve had from them that we didn’t really like, so after the first taste, we decided to cook something with them. And thus a chorizo toad in the hole was conceived.

I made a batter from 3oz wholemeal flour, 1 egg, good pinch of salt, 5oz of semi-skimmed milk. This batter was in itself an experiment – I’m trying to cut down on white flour – and it worked very well.  Cooked down the chorizos in a little oil on the hob first and drained off the excess, then added the batter, and bunged it in the oven at gas 7 for about 30 minutes – came out lovely!

While it was cooking, I bunged a finely sliced onion in the Remoska with a little olive oil, then at the end turned it into onion gravy with the aid of some cornflour and a beef stock cube. Consumed it all with steamed cabbage.

a sossidge baguette

For some reason, I’ve hardly used the Remoska since we’ve been here.  This kitchen has less countertop, and less cupboard space than my old one, and the little chap has been pushed into a cupboard, but even so …

We had two fat venison sausages left from the weekend, and thought they’d be nice in a fresh baked baguette (I like to keep those part-baked ones in for a change).  Inspiration struck!

I peeled a big onion, cut it in half, then sliced it thinly, and put it in the bottom of the Remoska, drizzled with olive oil, added the sossidges and switched it on.  After 20 minutes, I went back downstairs and turned the sausages.

Fifteen minutes later, I removed them, sliced them into four lengthways, we scooped out the onion and piled it into buttered baguettes and added the sausages.  I slathered mine with French’s deli mustard too, but that’s because I is a gourmet.

Fab, and hardly any washing up!

unexpected belly pork

Unexpected, because I took two bags of bones for stock out of the freezer on Saturday, and when I looked at them on Sunday one of them turned out to be a not very big piece of belly pork.

Nothing daunted, I bunged it in the roasting tray with the chicken (which was residing on a bed of tired veg for this week’s soup), and put it in the fridge when it had cooled.

Yesterday lunchtime, I rescued the half a red cabbage which had been sitting in the bottom of the fridge since christmas, and turned it into spiced red cabbage with apple – set it on a diffuser on a very low light, and let it vegetate all afternoon.  Which was all well and good, except we had to deal with the aroma …

Then at suppertime (after I’d poured a large glass of Vin Ordinaire, obviously), I cut up the belly pork into chunks and bunged it in the Remoska (still loving that!), and put some potatoes on to boil.  Pete dutifully mashed the spuds when done, and the Remoska had crisped up the pork nicely.

Oh, and the leftover bone went into this week’s soup pot.