Subscribe
Register | Log in

Browsing: Camping Recipes

Cook the potatoes in a pan of boiling salted water for 2 minutes. Drain well and put into the Remoska. Season with salt and pepper. Cook the pancetta in a dry frying pan until browned and almost crisp. Drain well on kitchen paper. Sprinkle the pancetta and garlic over the potatoes. Whisk the cream with the cornflour until blended. Pour over the potatoes and dot with butter. Cook in the Remoska for approx. 20 minutes. Scatter the cheese over and cook for a further 10-15 minutes until the cheese is melted and the potatoes are tender. Ingredients Ingredients Standard Grand

First start by preparing the chicken filling. Wilt your chopped spinach down by either doing a quick boil or by using the microwave. Add the wilted chopped spinach to your cream cheese, chopped sundried tomatoes and gouda. Once mixed cut your chicken breast but not all the way through so that you can add your filling. Once filled wrap each piece with bacon. We used about 3 slices of bacon per chicken breast. Season your baby potatoes and baby carrots and add to the Remoska dish. Throw in twigs of rosemary. Cook in the Remoska for approx. 30 – 35

Another interesting way of eating peppers is by having them stuffed with a filling of your choice. When it comes to pepper fillings lamb is a choice often not explored. So this recipe truly packs a flavorful punch by having lamb and cheese sauce in one dish. Enjoy! Ingredients Standard Grand Peppers 2 3 Onion, finely chopped 1 1 ½ Lamb, minced 400g 600g Breadcrumbs, fresh 2tbsp 3tbsp Salt and Pepper Worcestershire sauce 1tsp 2tsp Rosemary, finely chopped 1tsp 2tsp Olive oil 1tbsp 1 ½tbsp Cheese sauce, tub 250g 375g   Method Cut the peppers in half lengthways and remove

Remoska surprises us with another amazingly tasty dish and this time it’s one that includes everyone’s favourite ~ Bacon! The recipe is easy enough to follow with most of the wait time down to baking. It’s a simple recipe giving you more time to kick back, relax and enjoy those summer rays. Ingredients Standard Grand Back bacon rashers 8-10 16-20 Sausage meat 500g 1kg Chicken breast, boneless, skinless 2 4 Salt and pepper 1tbsp 2tbsp Thyme, chopped Method: Lay the beacon rashers down the centre of the large sheet of non-stick baking paper. Pat half the sausage meat in an

The best season of the year has finally come around again and with it comes the need for a light dinner idea that keeps you less in the kitchen and more in the outdoor sun. With a 15 – 20 minute bake time and a pretty straight forward prep the Remoska Fish Parcels recipe will have you back in the sun in no time. Ingredients Standard Grand Plaice fillet 4 6 Salt and pepper Lemon juice 4tbsp 6tbsp Cider 4tbsp 6tbsp Parsley, chopped 4tbsp 6tbsp Thyme sprigs 4 6 Tomatoes 4 6 Method: Cut 4x30cm squares of non-stick baking paper.

Anybody who has published a chocolate cake recipe boasts that theirs is best but not all can say that they baked theirs in a Remoska electric cooker while camping & caravanning in the great outdoors. Why stop at supper when you can throw in a little dessert ~ who thinks of calories on holidays anyway! This recipe is simple and easy to follow and doubles as edutainment for little hands. Ingredients: Standard Butter: 225g Sugar, caster: 225g Eggs: 4 Flour, self raising: 225g Cocoa powder: 50g For the topping: Chocolate, plain: 150g Cream, double: 50ml Method: Cream the butter, sugar

Bobotie is a favourite South African baked dish consisting of mincemeat and various spices to add the necessary tang, with a delicious egg-based topping. It’s comfort food at its best! Bobotie is served with yellow rice, which gets its colour from the addition of turmeric, and early recipes included lemon rind, ginger and even marjoram. Some bobotie recipes incorporate raisins and a walnut garnish. Ingredients: Quantities shown are for the Remoska Grand 1 Medium Onion 15 ml oil 5 ml curry powder 5 ml sugar 5 ml apricot jam 1 small green apple grated 60 ml wine vinegar 500 gms

After whisking all the delicious ingredients together, stand back and watch as your Remoska all-in-one cooker does the rest. The magic coconut pie is a sweet delight of coconut toppings and custard filling with bottom crust for the necessary texture. Serve it warm, straight out of your cooker and wait for those who come back for a second helping. Ingredients Standard 2L Remoska cooker Grand 4L Remoska cooker Eggs 4 6 Butter, Melted 50g 75g Sugar, Caster 110g 175g Flour, self-raising 75g 150g Salt, pinch Milk 425ml 635ml Desiccated coconut 110g 175g Vanilla extract 1tsp 1 ½tsp Method Whisk all

With tasty origins right from sunny South Africa, malva pudding is always a sweet family favourite. It contains healthy dollops of apricot jam and has a spongy caramelized texture. Thick sweetened cream, custard or ice cream should be poured liberally the malva pudding while it is hot, for the most pleasurable dessert experience to tickle your taste buds… every single time. Ingredients Standard 2L Remoska cooker Grand 4L Remoska cooker Sugar, Caster 180g 270g Eggs 2 3 Jam, apricot 1tbsp 2tbsp Butter, Melted 1tbsp 1 ½ tbsp Vinegar, white wine 1tsp 1 ½tsp Flour, plain 150g 225g Bicarbonate of soda

Even if you’re not Irish, soda bread is so simple to bake and makes a delicious addition to any get together or braai. Follow our easy recipe here and wow your friends with your baking abilities. Nobody needs to know that only four ingredients are required. For the Grand, double the ingredients and make two loaves to fit the pan. Cook for approx. 40-45 minutes. Ingredients Standard 2L or Grand 4L Remoska cooker Flour, plain 225g Flour, wholemeal 225g Salt 1tsp Bicarbonate of soda 2tsp Cream of tartar 2tsp Butter or lard 40g Sugar, Caster 1tsp Milk 350ml Method Sieve

1 2 3 >>
preloader