All recipes serve 2.
We carry a small electronic scale in the camper van. If you weigh the ingredients directly into the Remoska pot it saves washing-up! (this is why the liquid measures are in grams).
This is great for cold mornings at the start and end of the camping season. We also cook our porridge at home like this.
Prepare it the evening before, then just switch on in the morning and within half an hour you have steaming hot porridge. When you remove the lid it will seem a bit sloppy and grainy but stir vigorously for a minute and it will turn smooth and creamy.
Update 2022 - We had a few occasions where the milk went 'off' when the Remoska was left out in the kitchen overnight (in winter). We came to the conclusion it was something to do with the brand of oats used. At home we now put the Remoska pan in the fridge overnight and cook it a little longer.
Cook for 22 minutes (a couple of minutes longer if very cold overnight). Switch off and leave with the lid on for 5 minutes. Stir well and serve.
Place the pasta in the Remoska. Pour the sauce over the pasta. Fill the jar with water, shake and add to the pan. Stir thoroughly to mix and ensure the pasta is covered.
Cook for 35 minutes. Stir and sprinkle over the cheese. Cook for a further 15 min.
We pack the mixed flour and baking powder in a sealed plastic bag as a standby.
Makes a dense loaf, best eaten the same day. Good with soup, not so good for sandwiches.
Measure the ingredients into the Remoska and mix gently to a dough. Form into a ball. Cook for 33 minutes, switching off 3 minutes before the end.
Cook the sausages for 25 minutes.
Make up the batter mix and pour into the pan. Cook for 30 minutes.
Slice the onion, put into the Remoska with the oil and stir. Cut the courgettes into 12-15mm slices and layer on top of the onion.
Switch on and cook for 40 minutes.
Chop the tomatoes, add to the pan, stir and cook for another 15 minutes.
Break the eggs on top, sprinkle on the grated cheese and cook for 7 minutes.
Serve with bread.
* Don't use skinless thighs or breast fillets, they will be dry!
Chop the onion into 8 and put in the bottom of the Remoska. Cut the potato and carrots into chunks and put on top of the onions. Drizzle with the oil. Place the chicken on top, skin upwards.
Cook for 1¼ hrs.