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Minibreak Mummy loves: the Remoska electric cooker

April 13, 2012

I have been collecting recipes that will work in our Remoska. This is a small electric cooker I bought from Lakeland a few years ago when I was living in a rented flat with a useless oven. The Remoska is great for cooking delicious food without using very much electricity. You can cook nearly anything that would normally be cooked in an oven in the Remoska – and you don’t need to preheat it before you start.

The website gives a bit of history of this little marvel:

The Remoska has been around since before the Second World War, surviving 40 years of nationalisation until being rescued in 1990 by two Czechs, who scraped together all they had to buy the machinery.

Each Remoska is individually made and tested by skilled workers in a small Czech factory; there’s no production line.

Remoska (photo supplied by Lakeland)

We cooked all our breakfasts and evening meals in the Remoska on our most recent caravan trip.

The Remoska is fantastic for cooking in our caravan for the following reasons:

  • cooking smells are contained within the cooker, so you don’t get your soft furnishings smelling of fish or fry-ups
  • the Remoska is very compact
  • it uses electricity, so we use up less of our own bottled gas supply

I was particularly pleased with our experience of cooking salmon steaks  in the Remoska. I adapted the cooking method from the ‘Salmon with coriander and lime’ recipe on page 129 of the Remoska Cooking book, using coriander and ginger from jars instead of fresh coriander and grated ginger as this was more convenient in the caravan.

The photos below were taken in my kitchen because I tried the same recipe again when I got home.

Place two salmon steaks with the skin still on, skin-side down in the Remoska pan. Pour over a mixture of lime juice and zest, honey, coriander from a jar and ginger from a jar. Leave to marinade for 10-15 minutes.

All ready to go

Put the lid on the Remoska and switch it on. Cook for 15-20 minutes (depending on the thickness of the salmon steaks) then serve. I served the salmon with wholegrain rice, rocket and tomatoes. Boil in the bag rice works well in a caravan.

Dinner is served!

The end result was absolutely delicious! The salmon had a melt-in-the-mouth moistness and the flavour of lime juice and coriander marinade complemented the salmon perfectly.

Photo of the Remoska supplied by Lakeland and used with their permission. I bought my own Remoska myself and have used it for the last 7 years.

4 Comments leave one →
  1. April 13, 2012 11:34 am

    I remember you talking about the remoska when you bought it… looks like a very versatile and economic tool and probably a great one for those living in accommodation with limited space and cooking facilities.

    • April 13, 2012 12:04 pm

      Thanks for your comment and your retweet Kavey! I enjoyed writing this ‘foodie’ post 🙂

  2. April 13, 2012 6:19 pm

    What a fantastic idea, especially for a caravan, or campsite with electricity. I’ve never hear of them before. Thanks for sharing Ruth

  3. Amateur Cook permalink
    March 30, 2013 4:26 am

    Why the heck does this product only seem to be available in the UK and surrounding countries? I hate that ’cause I want one!!!

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