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Lakeland Remoska Grand 7669, User Manual, Page: 10 / 12

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Lakeland Remoska Grand 7669 User Manual Download Page 10

SUMMER FRUITS COBBLER

Standard

Grand

Serves 4

Serves 6-8

Scones

Method

1.

Cut the rhubarb into 2.5cm (1”) pieces. Add sugar to taste and cook in the Remoska for around 10 to 15

minutes, until soft.

2.

Add the berries to the Remoska. Whilst the fruit cooks, make the scones.

For the scones

1.

Sieve the flour and baking powder together and add the sugar.

2.

Rub in the butter or margarine to a fine crumb mixture. Mix in the milk to make a soft dough. You may need

more or less milk, depending on the flour.

3.

Roll the dough out on a floured surface to a 2.5cm (1”) thickness.

4.

Cut out circles of dough with a 5cm (2”) cutter. Place them, overlapping, on top of the fruit. Brush with a

little milk and cook for around 15 to 20 minutes.

Cooking times are the same for Standard and Grand.

AMERICAN-STYLE ONE-CRUST BERRY PIE

Standard

Grand

Serves 4

Serves 8

TIP: bake this pie in a shallow Remoska pan.

Method

1.

Line the base of a shallow Remoska pan with a circle of Magic Non-Stick Liner. Roll the pastry out to a

circle somewhat larger than the base of the Remoska pan; don’t worry if the edges look a little ragged.

2.

Roll the pastry around a rolling pin and transfer to the Remoska. Carefully tuck it in around the base of the

pan and press the rest of the pastry up the sides; again, don’t worry if it looks uneven.

3.

Brush the pastry base with the egg yolk and sprinkle with semolina, to absorb the berry juices. Place the

fruit in the centre of the pastry and sprinkle with caster sugar.

4.

Turn the pastry sides back over the fruit, leaving the centre open; it will look ragged, which is how it should

be. Brush the pastry top with egg white and sprinkle with granulated sugar. Bake for around 35 to 40

minutes or until the crust is golden brown.

Cooking times are the same for Standard and Grand.

Rhubarb

350g/12oz

700g/1½lb

Sugar, to taste

Fresh strawberries

225g/8oz

500g/1lb

Fresh raspberries

100g/4oz

250g/9oz

Fresh blueberries

100g/4oz

250g/9oz

Shortcrust pastry, fresh or frozen

300g/10oz

400g/14oz

Egg yolk

1

1

Semolina

1 tbsp

2 tbsp

Fresh strawberries, raspberries

and blueberries, mixed

500g/1lb

700g/1½lb

Caster sugar

75g/3oz

100g/4oz

Egg white

1

1

Granulated sugar

2 tbsp

3 tbsp

Magic Non-Stick Liner

Self-raising flour

350g/12oz

500g/1lb

Baking powder

15g/½oz

20g/¾oz

Sugar

50g/2oz

75g/3oz

Butter or margarine

75g/3oz

100g/4oz

Milk

50ml/2fl oz

75ml/3fl oz

Summary of Contents for Remoska Grand 7669

Page 1: ...line No 015394 88100 Lakeland Alexandra Buildings Windermere Cumbria LA23 1BQ Tel 015394 88100 Web www lakeland co uk The Lakeland Guarantee is probably the simplest guarantee in the world If you are not satisfied at any time you receive your money back This is our promise ...

Page 2: ...p where a child could grab it 5 Do not place the Remoska on or near a hot gas or electric burner or in or near a heated oven 6 The Remoska will get extremely hot during use Do not touch the hot lid or cooking pan always use the handle and wear oven gloves 7 The lid rest should not be used as a handle as it gets very hot during cooking 8 Remember that the lid contains the cooking element so when re...

Page 3: ...emoska makes wonderfully succulent roast chicken and leg of lamb To keep all the juices in we recommend placing the meat in a roasting bag available from www lakeland co uk The Standard Remoska will take a whole small chicken whilst the Grand offers enough space to tuck potatoes carrots and onions around the meat as it roasts For golden crispy roast potatoes parboil first drain and return to the s...

Page 4: ...ngthways Scoop out the potato leaving the jacket cm thick Mash the cooked potato into the egg mixture 3 Scoop the mixture into the jackets sprinkling with a little grated cheese if desired and return the filled potatoes to the Remoska Cook for a further 15 to 20 minutes Cooking times are the same for Standard and Grand RECIPES BAKED POTATOES WITH SAVOURY FILLINGS Standard Grand Serves 4 Serves 8 C...

Page 5: ...ater 2 Deseed the peppers and cut a thin slice off the bottom of each so they stand upright 3 Make up the couscous according to the packet instructions and set aside 4 In a frypan dry fry the pancetta or bacon until crisp Mix together the couscous pancetta or bacon and mushrooms Stuff each pepper with the mixture 5 Place the peppers in the Remoska dot with butter and replace the pepper tops Cook f...

Page 6: ...c and salt to a paste Mix this with the lemon zest and juice ginger and groundnut oil Coat the chicken pieces and leave to marinate for at least 30 minutes 2 Place the prepared potatoes onion carrot sweet potato and leek in the Remoska Sprinkle with oil and season to taste Cook for 30 minutes 3 Place the chicken pieces on top of the vegetables and pour the marinade over Cook for around 35 to 45 mi...

Page 7: ...eason with black pepper the sausages will add their own seasoning Place in the Remoska and cook for around 45 minutes to 1 hour stirring once or twice 3 Finally sprinkle on the cheese replace the lid switch off the Remoska and leave for a few minutes until the cheese has melted Serve immediately Cooking times are the same for Standard and Grand Cod pieces skinned 4 x 125g 5oz 8 x 125g 5oz Tomatoes...

Page 8: ...to the boil stirring until thickened into a smooth white sauce Season with salt black pepper and freshly grated nutmeg 4 Add the cooked pasta white sauce drained tuna and cooked prawns to the Remoska Stir lightly to combine 5 Sprinkle the breadcrumbs and cheese on top and cook for around 25 to 30 minutes until the topping is golden brown Serve hot Cooking times are the same for Standard and Grand ...

Page 9: ...emon juice over the fish and lightly season 3 Roll out the puff pastry into 15cm x 12cm 6 x 5 rectangles you will need 2 for the Standard and 4 for the Grand Place half of the salmon fillet on the pastry then some of the asparagus and sandwich with the other half of the fillet 4 Lightly dampen the edges of the pastry and fold over to make a parcel Brush with beaten egg lightly score the top of the...

Page 10: ...s look a little ragged 2 Roll the pastry around a rolling pin and transfer to the Remoska Carefully tuck it in around the base of the pan and press the rest of the pastry up the sides again don t worry if it looks uneven 3 Brush the pastry base with the egg yolk and sprinkle with semolina to absorb the berry juices Place the fruit in the centre of the pastry and sprinkle with caster sugar 4 Turn t...

Page 11: ...re not to over mix 3 Chill the dough in the fridge for 1 hour then roll out thinly This is best done a small quantity at a time as the pastry is so rich it may be tricky to handle 4 With a 6cm 2 cutter cut out circles of pastry and place in the tin foil cases Fill each case with 2 teaspoons of your favourite mincemeat 5 Roll out more pastry and cut smaller circles for the tops These quantities sho...

Page 12: ...ains lead of this appliance do not correspond with the coloured markings identifying the terminals in your plug proceed as follows The wire which is coloured green and yellow MUST be connected to the terminal which is marked with the letter E Earth or coloured green The wire which is coloured blue MUST be connected to the terminal which is marked with the letter N Neutral or coloured black The wir...

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