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Miscellaneous

 
  • 400g (13oz, 3 2/2 cups) Strong White Flour
  • 1 tsp salt
  • 1 tsp caster sugar
  • 1 1/4 tsp fast action dried yeast
  • 2 tbsp Olive oil
  • 200ml Water
  • coarse sea salt
 
  • 100g Butter
  • 4 garlic cloves, finely chopped
  • 1 small bunch fresh basil
  • pepper
  1. Put the lour into a large bowl then stir in the salt, sugar and yeast. Add the olive oil then gradually mix in enough warm water to make a soft dough.
  2. Knead well on a lightly floured surface for 5 minutes until the dough is smooth and elastic. Put the dough back in to the bowl, cover lossly with oiled clingfilm and leave in a warm place to rise for 1 hour or until doubled in size.
  3. Tip the dough out onto a lightly floured surface, knead well then cut in half. Roll each half out to a thin oval tin (about 35 x 18cm). Transfer to 2 greased baking sheets and cut into 2.5cm strips, making cuts a little in from the edge of the dough so that strips are still held together at the ends within the oval shape.
  4. Sprinkle the dough with a little coarse salt. Cover loosely with oiled clingfilm and leave in a warm place for 30 mins until the bread has risen around the edges.
  5. Remoe the clingfilm and bake in a preheated oven 220C (425F) for 8-10 mins until the bread is golden and sounds hollow when tapped. Transfer to 2 large plates.
  6. Met a small piece of butter in a saucepan and add the garlic. Fry for 2-3 minutes until just beginning to brown. Add the remaining butter, basil leaves torn into pieces and black pepper to taste. When the butter has melted, brush this over the hot bread, separate into sticks and serve immediately.
 

To make these breadsticks in advance, brush the hot breads thinly with a little of the butter mixture, then leave to cool completely on a wire rack. Warm them when needed to brus with the remaining warmed butter when ready to serve.

 

In large bowl mix together

  • 3 cups rolled oats
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 2 Tb cocoa
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1 cup peanuts roughly chopped

In large saucepan warm together

  • 1/2 cup apple sauce or mashed stewed apples
  • 2 Tb honey
  • 2 Tb golden syrup
  • 2 Tb oil any kind

Pour dry ingredients into saucepan and mix all together. Pour into greased tin with sides high enough to stop mixture falling over the edge when you stir it. Tin needs to be large enough so that mixture is only about 2 or 3 cms deep. Bake at 160 C for 10 mins then lower heat to 100 C for 30 mins. Stir every 10 mins. Turn off oven and leave tin in oven to cool. Store in airtight container where it will keep for about weeks.

 
  • 4 cup all-purpose flour
  • 2 tablespoon lard (yes, lard. shortening doesn't; work as well)
  • 1/2 cup warm (not hot) milk/water or more if needed
  • 1 tablespoon baking powder
  • 1 teaspoon salt
 
  1. Mix all the dry ingredients and sift.
  2. With a pastry blender, a fork or your hands, gradually work in the lard or shortening until it is all incorporated.
  3. Add enough warm milk/water to make a soft but not sticky dough.
  4. Turn out onto a lightly floured board and knead for 5 minutes.
  5. Divide the dough into 1/4 cup (3 oz) portions and form them into balls.
  6. Roll out paper thin into round shape.
  7. Heat a large heavy skillet over medium high heat.
  8. Place the tortillas one at a time into the dry hot skillet; cook until brown and "spotted" on one side, then turn and brown the other side.
  9. Remove from the skillet and keep warm in cloth towel

Yield: 6 servings

 
  • 1/3 cup honey
  • 1/3 cup olive oil or other oil
  • 8 cups rolled oats
  • 1 cup chopped almonds
  • 1 cup chopped brazil nuts
  • 1 cup chopped sunflower seeds
  • 1 cup chopped pumpkin seeds
  • 1 cup chopped peanuts
  • 1 cup desiccated coconut
  • 1 cup wheatgerm
  • 1 cup ground linseed

Melt honey in very large bowl or saucepan. Add oil and other ingredients and stir well. Store half in plastic bag for later use. Bake remaining half in greased dish at 150C for about 25 minutes till golden, stirring well every 10 minutes. Turn off oven and leave Granola in oven till cold to become crisp. Store in airtight containers. May be mixed with cornflakes, wheatflakes or other cereal when serving. Sultanas or other chopped dried fruits may be added after baking. Serve with milk, yoghurt or stewed fruit.

   
  • 1/2 cup plain non-fat yoghurt
  • 4 teaspoons prepared mustard
  • 4 teaspoons honey
  • 1 tablespoons snipped dill
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon granulated sugar
  • 1/8 teaspoon ground white pepper

In a small bowl, whisk all the ingredients. Refrigerate, covered, 2-3 hours. Whisk again before serving.

   
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons white sugar
  • 1/4 teaspoon ground nutmeg
 

In a large mug, stir together the milk, vanilla and sugar. Heat in the microwave on full power for 1 minute and 30 seconds. Stir in nutmeg, and serve hot.

   
  • 1 tablespoon vegetable oil
  • 1 potato, sliced paper thin (peel optional)
  • 1/2 teaspoon salt, or to taste
 
  1. Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
  2. Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
  3. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
 
  • 1/4 cup water
  • 1/4 cup vinegar (white)
  • 1/4 cup catsup/ tomato sauce
  • 6 Tbs sugar
  • 1 Tbs constarch & 1 Tbs water

Combine all togethr in a 2 cup measure.

Cook in Microwave until thick and clear or bring to boil in pan on the stove.

 
  • 12 large tomatoes, skinned and chopped or 3 x 400g cans of tomatoes, drained and chopped
  • 6 medium onions, skinned and finely chopped
  • 2 cups vinegar
  • 2 cups sugar
  • 1 Tbs. salt
  • 1/2 Tbs. mustard
  • 1/2 Tbs. curry powder
  • 1 tsp. gr. ginger

The size of the tomatoes and onions does not matter a great deal and can be varied to produce a more tomato or more onion flavour. Boil all 1 hour. Thicken with 2 Tbs. flour and 2 Tbs. cornflour mixed to paste, stirred in. Pour into hot jars filling to brim. Cover immediately with lids.

To make a smaller amount to fill only two 400g jars the following amounts can be cooked in a large casserole dish with the lid on, in the microwave, or simmered in a saucepan for 30 minutes. Microwave on 100% for 10 minutes, then at 50% for 20 minutes. Pour into a saucepan and bring back to the boil while stirring in 2 Tbs cornflour mixed with 2 Tbs water.

  • 2 x 400g cans of tomatoes chopped
  • 2 medium onions, skinned and finely chopped
  • 1/2 cup vinegar
  • 1/2 cup sugar
  • 1 tsp salt
  • 1/2 tsp mustard
  • 1/2 tsp curry powder

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