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Treats For You?


I have always considered myself more of a writer than a cook, probably because for many years I earned a reasonable living with my pen – or rather my computer. So, when guests to Retreats for You, our Sheepwash based writers and artists retreat, suggested that I write a cookbook, I was flattered – and amused.


However, they kept on suggesting it, in between saying nice things about my cooking, and so eventually I did. Write a cookbook, that is.


When it was finished I took some photos, enlisted the help of someone who is good at layouts and the like, and used a rather natty self publishing company called Lulu to produce a fairly respectable product. A clever author who regularly visits us came up with the perfect name – and there it was. Done.


Eats for You, the Retreats for You cookbook is full of recipes, pictures, anecdotes and general foodie thoughts. It was fun to write, those who have already bought it say it’s fun to use and of course it features a few local names.


It costs £9.99, and if you’d like a look, try http://www.lulu.com/gb/shop/deborah-dooley/eats-for- you/paperback/product-21790396.html. Or pop round.


Deborah Dooley


Hedgerow Jelly I made this a couple of days ago (experimentally) and am so pleased with the result that I thought others might like to have a go while they can still find the ingredients – there’s still a chance to find some for free!


Ingredients


3lbs crabapples 3lbs vinscell cider apples 1lb blackberries


1lb sloes 6oz rosehips 4 pints water


Method 1. Cut the apples into quarters (don’t peel or core, just remove bad bits!) and place in a large pan. 2. Add the blackberries, sloes, and rosehips, and pour on the water.


3. Bring to the boil, stir it all together, and simmer for 1¾ hours or until all the fruit is soft. Add more water if it is getting too dry.


4. Using a metal potato masher, crush any lumps. The sloe stones will not crush.


5. Strain the mixture through muslin, collecting all juice possible – I leave it overnight to allow more to drip through.


6. Measure the juice, and allow ¾lb to 1lb of sugar per pint. Dissolve the sugar in the juice in a jampan.


7. When the sugar is completely dissolved, turn up the heat and boil as rapidly as possible until you reach setting point.


8. Bottle the jelly and seal as you would do normally. This jelly will go well with most meats, but I also like it on bread. Enjoy it!


Maggie Harper 22


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