Remoska cookbook recommendations

[stevec]

SWMBO has just bought a Remoska Grand. Can anyone recommend a cookbook/recipe book for it?

 

[robnchris]

I would suggest don't look at the Remoska like a new fangled cooking device, it's just a small oven and everything that you cooked in your main oven can be cooked just the same in the Remoska.

 

[Suenliam]

I have a couple of books,but quite honestly don't use either of them. They are very basic and anyone who has any interest in cooking can easily work out timings, recipes etc. for themselves. To get you going just google a few recipes to get the general idea.
The book by Milena Grenfell-Baines "Remoska Cooking" lives on our bookshelf at home. The Remoska lives in the campervan!
Sue

 

[mofurt]

We've got a copy of that book. It's kind of like going back to the 70s with the recipes. I think we've only done a cake from it. It's a bit useful for ideas to get you going and cooking times, but the device is really just a slightly weird oven.

Amazon product ASIN 0954490002

 

[L' Hobo]

SWMBO has just bought a Remoska Grand. Can anyone recommend a cookbook/recipe book for it?

Mine had a basic one with it, have you looked inside yet? Plenty of recipes on tinternet.

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[TinaLes]

Just don't forget to use a home made tin foil cartouche to put on anything with pastry top, or cover for a whole chicken, otherwise you will have blackened charcoal offering.

Just about to try making toad in the hole again, with tin foil lid, the last time in the van, the Yorkshire Pud mix rose up so high it stuck to the heater lid, yes we smelt the burning, but it was too late to save the top of the Yorkshire pud.
Good luck, as said you don't need a recipe book, just use it as a limited space oven, and check on what's cooking often, turning over, or stirring arround as needed.
LES

 

[stevec]

Just about to try making toad in the hole again

We have the smaller one as well and have tried “toad”. How do you stop the bottom of the Yorkshire from getting soggy?

 

[TinaLes]

We have the smaller one as well and have tried “toad”. How do you stop the bottom of the Yorkshire from getting soggy?

I will let you know when I give it a second try, but I do remember getting the drop of oil in the bottom of the pan as hot as possible, before lifting the lid & pouring in the batter mix. The bottom was not soggy as I remember, it was the top was burnt as it had risen up to stick to the heater element lid, which I hope wont happen when I insert my lightly oiled tin foil disk on top of the batter mix ....fingers crossed
Just like warming up Croissants, meat pies or sausage rolls, anything that is pastry really, forget the tin foil cartouche at your peril, the tops will be a blackened mess in minutes.
LES