The Remoska thread

[fiendish]

Might have to eat my hat!

Is there a Remoska recipe for braised hat?

[goatpebble]

It's been more than a month since the Remoska arrived.

I have braised stuff, with shallots and wine, and then I stopped eating meat, so explored other things.

I have played with little parcels of foil, cooking vegetables in their own steam, made fish cakes, stuffed filo things, gratins, rosti, warmed pitta, roasted potato, or peppers, stuffed or otherwise, made clafoutis, tarte tatin, and more.

And I cooked some nice oeufs sur le plat.

So why have I not heard of any other acf people who own this pan?

[vince]

Because we are waiting for you to compile a list of recipes!

A pdf will be fine

[Cudzoziemiec]

Because we didn't know there was anyone else who had a prodyz! As far as I remember we used it mainly for cake and chicken, but not at the same time.

[Maffie]

They look good. Wish id seen those when I was without an oven.

[goatpebble]

A few days ago I made a Zwiebelkuchen in the remoska.

This is a rich tart made with onions, eggs and cream, and maybe some Gruyere.

The base is of onions, stewed very gently in butter, without frying, until they smell wonderfully sweet. You have to do this slowly, and the fragrance is entrancing!

When the onions are ready, you fill your blind baked shortcrust case with the cooked onions, eggs, cream, and cheese. Fifteen minutes later and you have your zwiebelkuchen!

Bacon or speck, fried briefly, can be added to the filling also.