1
Tell me and I’ll forget; show me and I may remember; involve me and I’ll understand.
Limited Edition - March 2012
2
Contents
Dedication 4 Introduction 5 About the Project 7
Soups & Breads...................................8 Pumpkin Soup, Chicken Soup, Scufflers/Bread Rolls
Jams & Preserves................................14 Strawberry Jam, Lemon Curd, Apple & Mint Jelly, Pickled Red Cabbage
Vegetables...........................................22 Vegetable Broth, Stuffed Marrow
Main Meals..........................................26 Rabbit Pie, 8 Yorkshire Puddings Shin Beef Stew & Dumplings
Puddings.............................................32 Bread & Butter Pudding, Rice Pudding, Apple & Rhubarb Suet Pudding, Stewed Fruit & Custard
Biscuits and Cakes.............................38 Peanut Brittle, Victoria Sponge Cake, Raspberry & White Chocolate Chunk Cookies
Drinks.................................................44 Dandelion & Burdock, Lemonade, Elderflower Cordial
Acknowledgements
47
3
Dedication May Czaprak May Czaprak was an 87 year old lady who waited ages for us to get funding for the Recipes for Life book. She sadly passed away before we got it. But she left us one of her best loved recipes along with some lovely pictures. She loved her mornings out at 28 Close Street and the chats we would hold. May knew the people of Hemsworth and could always come up with a comical antidote giving the group a good laugh. In May’s words “We’d burnt loads of calories today, laughing keeps your spirits up, helps keep you well and makes you welcome wherever you go.” May served her country in World War II and was decorated for her efforts. She later worked as a clerk in a book makers. She had two daughters and a son. She is missed by all.
Written by Denise Cook 44
Introduction
The Westenders Over 55’s Group working with One to One Development Trust have been cooking up this idea for an inspirational recipe book for several years since the very successful Art of West End project. I was pleased to offer my support when they applied to Wakefield Council’s Creative Partners scheme 2011/12 and was even more delighted when they were successful in securing the funding to create Recipes for Life. Learning between the generations has always been important in communities like Hemsworth, West Yorkshire. Recipes for Life shows how the traditions of cooking, creating and sharing words of wisdom are still important today. Through a series of art and cooking sessions some fantastic work has been created in school. At the Community House in Close Street the Over 55’s have been compiling photos, gathering old sayings and recipes to share with the children. Both the groups have learnt from each other and created a valuable legacy that will be there for future generations. Everyone involved in this project should be congratulated for creating what is a beautiful, creative and inspiring book that will last for many generations to come.
Jon Trickett MP - Hemsworth Aimon
55
Susan wih Kirsty and Holly
66
About the Project
The first session of Recipes for Life was on a barge in Wakefield called Pug Wash where the Westenders Over 55’s Group talked with One to One about how we could devise a book to pass down to the next generations. From recipes for traditional food, it evolved into a snap shot of times gone by, hand written recipes, archive photographs, poignant and affirming pearls of wisdom to share. Alongside editorial and design sessions with the Over 55’s, art workshops ran in West End Primary School with Year 5 where the children created fruity faces, made characters based on healthy eating ideas, and wrote letters to older members of their family about special meals they had shared that were important. The pupils from Year 1 and Year 5 came together to cook with the Over 55’s. They enjoyed the creative process of making, baking, photographing and then eating. The groups worked together on an exhibition and the project has been recorded for a film. Recipes for Life is a credit to all those who’ve taken part in it. I am extremely proud of what the participants have created and the legacy it will leave for future generations.
Judi Alston, Creative Director, One to One Development Trust The Westenders Group
77
Soups & Breads Pumpkin Soup Always a good winter warmer Crea
1 tbsp olive oil or butter/margarine 1 chopped onion 2 carrots, diced 500g/18oz pumpkin, cubed 1 baking potato, sliced 600mls/20 fl oz chicken or vegetable stock (or an Oxo cube with hot water) A carton of single cream Ginger to taste (optional)
“If you complained of b elly ac
Method
� he you were told to rub it with a brick.
Heat oil in saucepan. Add onion, when soft add ginger and cook for 1 minute. Add pumpkin, potato and stock. Simmer for 30 minutes, then cool for 20 minutes. Blend all ingredents together and add a third of the cream or more if needed. Use the remaining cream to drizzle on top of the soup if required. 88
ted by Lewis and J od ie
Ingredients
Pauline & Friends snowball fighting opposite old cemetary on West Field Road. “We don’t get snow like it now.... Winters used to be cold. We ran out of mittens and had to put socks on our hands.”
99
Soups & Breads
Chicken Soup Denise’s Grandma’s Recipe
Ingredients The whole carcass and skin of chicken 1 chicken breast (optional) ½ onion 2 medium potatoes, peeled and diced 30g/1oz butter or margarine Black pepper to taste Single cream (optional)
Method Put chicken breast, chopped onion in a pan and boil with a shake of pepper and the whole carcass (until meat falls off the bones - about 1.5 - 2 hours). Boil the potatoes in a separate saucepan until soft Take out the chicken breast and cut into small cubes, leave at one side until later. Drain the rest of the carcass through a small holed colander, make sure all the meat off the bone goes back into the saucepan. Put back on ring and simmer. Drain and mash potatoes with butter then add to the chicken. You should have about a pint and half to server 4 people. Add whirl of cream if required. Best served with a home made scuffler.
10 10
“Your eye s are b
igger tha n
your belly”
Maureen Nee Diggins Nee Hopkins - Cook - 1952 - Denise’s Sister (May Procession)
1111
Lee Family, Denise’s Grandparents, Bush Street 1914
our head be more than a fu y t e nnel to your stomach” “L
12 12
Soups & Breads
Scufflers/Bread Rolls Mary’s Grandma’s Dinner Rolls Serves 4
Ingredients 225g/8oz strong plain white flour or plain wholemeal flour 1 level tsp sugar 1 level tsp salt 15g/1 level tbsp soft margarine 6g/1 sachet dried yeast 150ml/5fl oz warm water (must not be HOT water)
Method Put the flour in a mixing bowl and add the sugar and salt. Rub the margarine into the mixture using your fingertips. Stir in the dried yeast. Add all the water at once and stir together using a wooden spoon. Use your hands as the dough gets tough leaving the sides of the bowl clean (add a little more flour if it is too sticky). Put the dough onto a floured surface. The dough will feel tight and lumpy and you must knead it to make it smooth and stretchy. Push your hands into the dough, gather it back into a ball, turn it slightly and then repeat. Do this for about 5 minutes until the dough feels smooth. Shape the dough in two equal sizes, roll out until flat - about 8 inches round. Cut into 4 pieces and place on a greased baking tray. When you have separated them they will look like triangles, making 8 in total. Leave to double in size then bake in a preheated oven 230C/450F/Gas 8 for 15-20 minutes or until cooked. 1313
Jams & Preserves
d by Jessica Create and Jod ie
Strawberry Jam A special Sunday tea treat
How to sterilise jars Wash your jars in washing up liquid and hot water. Give them a good rinse in hot water and leave to dry. Cover with a clean tea cloth. When dry, place them in the microwave for about 3 minutes just before your jam is ready to jar. If you have a dish washer put the jars in and set to the glass cycle and they will be sterilised.
Ingredients 8 cups strawberries, crushed 6 cups sugar Lemon juice (optional) 14 14
Method Rinse berries and drain well. Remove hulls. Crush using a pastry blender or potato masher and add to a large, heavy-bottomed saucepan. If fruit is very ripe and sweet, add 1 tbsp lemon juice for every cup of crushed berries. Over medium heat, stirring occasionally, bring fruit to a gentle boil. Add sugar, stirring constantly until sugar dissolves. Then, increase heat to bring the mixture quickly to a boil. Keep mixture at a rapid boil, stirring constantly to prevent burning. Remove from heat and skim off any foam. Using a wide-mouthed funnel and a ladle fill hot, sterilised jars, leaving a one-quarter inch headspace. Use a damp paper towel to wipe the rims.
Local councillor visits Coronation celebrations, 1953. 1515
Dave Riley, 1958. West End Modern School. 16 16
iling face is half the meal. m s � “A
Jams & Preserves
Lemon Curd
st things in e b e “Th
life are not things.� Susan, Mary and Denise
A good memory of Christmas
Ingredients 4 large eggs Grated zest and juice of 4 large juicy lemons 350g/12oz golden caster sugar 225g/8oz unsalted butter, cut into small cubes 1 level tbsp cornflour
Method Lightly whisk the eggs in a medium-sized saucepan. Add all ingredients and place the saucepan over a medium heat. Whisk continuously until the mixture thickens (about 7-8 minutes). Lower the heat and let the curd gently simmer for a further minute, continuing to whisk. Remove it from the heat and pour the lemon curd into hot, sterilised jars. Cover straight away with waxed discs, seal while it is still hot and label when cold. It will keep for several weeks, but must be stored in a cool place. Kirsty and Holly
1717
lm “Tel
18 18
e what you eat and I’ll te
ll you wha t
you are.”
Diane and Cammi
Jams & Preserves
Apple & Mint Jelly A treat with cold meat
Method Wash and roughly chop the apples. Put in a large saucepan with the water and mint. Bring to the boil, then simmer for about 45 minutes until soft and pulpy. Stir from time to time to prevent sticking. Add the vinegar and boil for 5 minutes. Strain through a jelly bag or cloth and allow the juice to drain for at least 12 hours. Do not squeeze the bag or the jelly will be cloudy. Discard the pulp. e
Ingredients
Susan and Denis
2.3kg/5lb cooking apples 2 pints water 2 tbsp fresh mint leaves 2 pints vinegar granulated sugar green food colouring (optional) chopped mint
Measure the extract and return to the pan with 450g/1lb sugar to each pint of extract. Stir until the sugar has dissolved, then boil rapidly, without stirring for about 10 minutes until setting point is reached. Skim the surface with a metal spoon. Add a few drops of colouring and chopped mint (to taste). Pour into hot, sterilised jars. You could substitute rosemary for mint. 1919
Jams & Preserves
Pickled Red Cabbage May’s Recipe
Ingredients red cabbage 1 large Granny Smith apple desert spoon of vinegar 2 oz butter or margarine
Method Shred the cabbage Slice up the apple Add to the melted butter, pour in the vinegar, simmer until cooked, then add salt and pepper
20 20
Bailey
is a fruit in seaso n at a “Love ll tim e
d.� n ha s, and w y r ithin reach of eve 21
21
Vegetables Vegetable Broth Hearty and healthy Cre ate
Method Place all ingredients in a large pot and bring water to the boil. Reduce the heat and simmer for at least an hour. Remove the bay leaves. Other vegetables that could be added are peas, turnips or swede. This broth without the additional vegetables could be used as a base for soups, gravy and more. 22 22
and Ryan
1 green cabbage (about 2lbs) 1 onion, chopped 1 carrot, chopped 2 stalks celery, chopped 1 potato, chopped into large chunks 1/3 cup mushrooms, chopped in half 3 cloves whole garlic (optional) 3 bay leaves 8 cups water dash salt and pepper
as hom yT db
Ingredients
an’s worth has its season, lik m e fruit.” “A
King’s Head 1925. 2323
es a long time to grow an k a t t old friend “I
Mr William Hales and his dog Prince in his garden in Little Hemsworth - 1930s 24 24
.�
Vegetables
Stuffed Marrow In a Wheel Barrow
Ingredients
Method
25g/1oz butter 175g/6oz aubergine, cubed 2 parsnips, peeled and diced 2 carrots, diced 100g/4oz swede, peeled and diced 100g/4oz turnip, peeled and diced 15ml/1tbsp chopped fresh parsley 15ml/1tbsp tomato puree 150ml/1/4 pint vegetable stock salt and pepper 550g/11/4lb marrow, peeled and halved lengthways, seeds scooped out natural yogurt, to serve
Melt the butter in a large frying pan and lightly fry the vegetables for 10 minutes. Add the parsley, tomato puree and stock. Season to taste. Simmer gently for 15 minutes. Fill one half of the marrow with the mixture. Top with the other half of marrow and wrap in foil. Bake at 190C/375F/gas 5 for about 45 minutes, until tender. Serve at once, in slices with natural yogurt.
d thoughts bear good fruit, b o o ad thoughts bear bad fruit.� “G
25
Main Meals
Take off the heat and using a slotted spoon take the rabbit, bacon and onions out of the stock. Set the stock aside.
Rabbit Pie
Using the back of a knife scrape the meat from the bone into a basin with the bacon and onion and set aside to cool.
Bountiful Bunny
Make your pastry and roll it out to the size of the plate/basin you are using.
Ingredients 1 rabbit (jointed) 1 onion, sliced 2 slices bacon Salt and pepper Water to cover 10ml milk Gravy browning 3 tbs plain flour
Method Wash rabbit and put into a large pan. Cut off the rind of the bacon then cut into pieces and add to the pan. Add the onion. Add salt and add a shake of pepper, cover with water. Bring the ingredients to the boil, turn down the heat and simmer until you can see the meat leaving the bones. 26 26
Cut around the edge of the plate/basin with a sharp knife and spoon in your cool rabbit, onion and bacon. Roll out the pastry top and cover the meat. Snip the middle of the pastry making a V shape to let the steam out while cooking. Brush the top with milk and place in the centre of oven. Cook on a 170 C or gas mark 6 until pastry is a golden brown. Re-heat the stock adding gravy browning to taste to thicken the gravy. Mix two or three table spoons of plain flour with a little water until it is smooth and looks milky. Add to the pan. Cook for 15 mins on a low light. Serve with creamed potatoes and vegetables in season
“
u don’t take care of your bo o y f I d
y, where are you going
.” e v i to l
Leman and Alan Dickenson (on bins), Kitty Kurzok the gymnast with Henry.
27
May’s grandma and family, Bridlington, 1930. “I remember my grandma bought a big stick of rock and my brother hit her over the head with it.”
nds up a H “ 28
for dip and bread
as dadd y
gets all the bacon.”
Main Meals
8 Yorkshire Puddings Everyone’s favourite
Ingredients
Cre at e
y Ta
Lard or vegetable oil (for greasing) 3 eggs 300ml / ½ pint full fat milk 115g/4oz plain flour Salt and pepper
db y
,M lo r ycia n and L e ga
Method Preheat oven to 450F/230C/gas 8. Put lard or oil into either muffin or Yorkshire Pudding tray (makes approx 8). When the oven is at temperature put your tray in to heat oil (must be smoke hot.) Blend the eggs, milk, salt and pepper in a bowl.
When your oil is hot quickly add your mixture.
Add the flour and blend until creamy. It shouldn’t be too runny or too thick.
Cook for 20-25 mins. Don’t open the oven or they will sink. 2929
Main Meals
Shin Beef Stew & Dumplings A good filling family dinner
Method Put the beef stock and diced shin beef in a large pan and cover. Bring to the boil and turn down and let simmer for 1½ hours Add all vegetables and bay leaves to the pan and cook for 45 minutes. Season with salt and pepper.
Ingredients For the stew 200ml/7fl oz dark beef stock 1kg/2lb3oz shin of beef, diced 2 sticks celery, chopped 2 carrots, chopped 2 large onions, chopped salt and ground black pepper 2 bay leaves For the suet dumplings 150g/5oz beef suet 150g/5oz self raising flour sifted, plus extra for dusting salt and freshly ground black pepper water to bind 30 30
Dumplings Place the suet in a clean bowl and add the flour. Using your hands, mix the suet and flour well, then season with salt and freshly ground black pepper. Make a well in the centre of the flour and suet mixture and add water a bit at a time. Mix with your hands until you get a firm dough that comes away cleanly from the sides of the bowl. Turn the dough out onto a clean board and sprinkle over some flour. Roll the dough out into a sausage shape, then form into six golf ballsized dumplings (they’ll double in size when cooking). Carefully drop the dumplings into the stew and cook for 35 minutes turning once Serve with boiled potatoes in a large bowl.
ay is a gift, that’s why they call it the d y r e present.” “E v
Vale Head Park, Shirley and Pauline
31
Puddings Bread & Butter Pudding Well worth trying - yummy
Method Heat oven to 350F/175C/gas 4. Have ready a shallow baking dish and a large roasting pan.
Ingredients 2 tbsp butter or margarine 10 slices firm white bread 1/2 cup raisins 4 large eggs 3/4 cup sugar 1 tsp vanilla extract 1/2 tsp ground cinnamon 1/4 teaspoon ground nutmeg 3 cups milk
32 32
Butter one side of the bread slices. Cut each in 4 squares. Arrange in your dish, buttered side up and slightly overlapping. Sprinkle with raisins. Beat the eggs with most of the sugar, vanilla, cinnamon and nutmeg. Beat in the milk until blended. Pour evenly over bread. Sprinkle with remaining sugar. Place the dish into the pan. Add enough hot water to the pan to come about halfway up sides of the baking dish. Bake for 50 - 60 minutes, until a knife inserted near the centre comes out clean. Remove from water to a rack. Serve warm, at room temperature or cold.
Puddings t cur “Die
Rice Pudding
es more than a docto r.�
A family favourite
Ingredients 115g/4oz pudding rice 425g/14.5oz evaporated milk 1 pint whole milk 40g/1.5oz golden granulated or caster sugar Grated nutmeg to taste 30g/1oz butter Jake
Method Heat oven to 300F/150C/gas 2 Mix the evaporated milk and whole milk together in a jug, then place the rice and sugar in an ovenproof dish, pour in the liquid and give it all a good stir. Grate the whole nutmeg all over the surface then dot the butter on top.
Put the dish in the oven on the centre shelf and leave it there for 30 minutes, then slide the shelf out and give everything a good stir. Repeat the stirring after a further 30 minutes, then pop the dish back in the oven to cook for another hour, this time without stirring. Serve warm or cold. 3333
u only o Y “
live once, but if yo u work
Miss Parker, music teacher & her pupils, Holly Bank, 1930s
34
it right, once is enough.�
Puddings
Apple & Rhubarb Suet Pudding A filling fruity pudding
Method Grease a 2 pint/1.1litre pudding basin.
Ingredients Butter or margarine for greasing 1 large baking apple, peeled and sliced 2 sticks rhubarb, sliced 175g/6oz self-raising flour 75g/3oz shredded suet 50g/4oz caster sugar cold water greaseproof paper
Cook the apple, rhubarb and half of the sugar until it softens (do not overcook). In a large bowl, mix together the flour, suet and remaining sugar. Make a well in the centre then add the water and kneed together. Pour the dough onto a floured board and roll out until it will fit in the basin, you can put the dough into the basin and work it until it hangs over the edge. Spoon the fruit mixture into the basin and pull the suet mix over to cover the fruit. Seal it with a little milk.
t it d e G “
own yer, it’ll stick to y our ribs. � 3535
Scarborough - Jean and her brother Peter with Mum and Dad “The week we went it rained every single day. We spent a lot of time in the picture houses. It cost my dad a fortune.”
36
nce is bitter, fruit is sweet. e i t a ” “P
Puddings
Stewed Fruit & Custard a
nd na
e Ja d
Crea ted
by Me g
A quick and easy treat
Ingredients Stewed fruit of your choice For the custard 1 gill/140ml/4.75fl oz milk sugar and vanilla to taste 1 egg
Method Heat the milk, beat the egg in a separate bowl and stir the milk into it gradually. Pour the mixture into a small jug, place this in a saucepan of fast-boiling water, keep stirring until the spoon gets coated, which shows that the custard is thickening. Remove the saucepan from the heat immediately. Continue stirring the custard until it is well thickened. Then cool it, placing the jug in cold water. Serve hot or cold with stewed fruit. 37
Biscuits & Cakes Peanut Brittle May contain nuts!
Ingredients 150g/5oz natural peanuts 100ml/4fl oz water 250g/9oz caster sugar
Method Oil a large piece of baking paper. Dry fry the peanuts for 2 minutes, stirring until golden. Transfer to a plate to cool. In a heavy based saucepan, gently heat the water and sugar until it is dissolved (about 15-20 mins). When the sugar is completely dissolved bring to the boil for 10-15 mins until it changes to a caramel colour. Remove from the heat, stir in the toasted peanuts and pour onto the baking paper. Allow to cool and set. When cold, break into slabs. 38
Bethany with Mary
our crusts they’ll make you y t a r hair curl.” “E
Jodie, Abby, Grace and Sophie.
n’t c o D “
ry because it’s over, s mile bec ause it happened.” 3939
does not live by bread alo n a ne.” “M
Victoria Sponge Cake A favourite through the generations
Method Ingredients Makes: 1 (7 in) Victoria sponge cake 3 eggs 150g (6 oz) self raising flour 150g (6 oz) caster sugar 150g (6 oz) butter or margarine ½ teaspoon vanilla extract jam to sandwich the cake For the buttercream: 100g (4 oz) icing sugar 50g (2 oz) butter ½ teaspoon of vanilla extract
4040
Preheat the oven to 170 C / Gas 3. Place the shelf in the centre of the oven. Grease and line two 18cm (7 in) sandwich tins with baking parchment. Weigh the three eggs. Note the weight and measure the same amount of sugar, flour and butter. Sieve the flour into a bowl and add the sugar, butter or margarine and vanilla. Crack in the eggs and beat well with a wooden spoon or mixer, until the mixture is light coloured and fluffy. Divide the cake mixture between the tins and smooth the tops.
Bake for 30 to 40 minutes or until golden brown. Cool for 5 minutes in the tins, then turn out onto a wire rack to cool completely. To make the buttercream, sieve the sugar into a bowl, add the butter and vanilla and beat well. To sandwich the cakes together: Add a layer of jam to the top of one of the sponges, followed by a layer of cream on top of the jam, finish by placing the last of the sponges on top. Dust with a layer of icing sugar if desired.
twice as long to eat half a e k a s much.” “T
Biscuits & Cakes
Gingerbread ‘Catch me if you can’
Ingredients
Method
100g/3.5oz butter 100g/3.5oz sugar 1 egg 225ml/7.5fl oz treacle 1 tsp bicarbonate of soda 1½ tsp warm water 450g/1lb plain flour 1½ tsp ground ginger 1½ tsp ground cinnamon 1¼ tsp salt
In large bowl cream the butter, sugar, egg and treacle. Dissolve bicarbonate of soda in warm water and add to the butter mixture. Beat until smooth. Mix in flour, spices and salt until well blended. Cover and chill for 24 hours. Preheat oven to 360F/180C/gas 4. Grease baking trays. Roll out the dough to a thickness of 5cm on greaseproof paper. Cut out gingerbread using shaped cutters and place 5cm apart on baking trays. Bake for 10-12 mins, or until firm. Let them cool on wire racks and decorate with icing if required. 41
Biscuits & Cakes
Raspberry & White Chocolate Chunk Cookies A chunky treat
Method Preheat the oven to 350F/180C/gas 4. In a large bowl, cream the butter and sugar until pale and then stir in the condensed milk. Sift in the flour and then work into a soft dough with your hands. Mix in the chocolate.
an
Abby and Meg
Ingredients 225g/8oz unsalted butter, softened 225g/8oz caster sugar 170g/6oz tube condensed milk 350g/12oz self raising flour 150g/5.5oz white chocolate, chopped 175g/6oz raspberries (or cranberries) 42
Take a small handful of dough and flatten with your fingers. Place 2-3 raspberries into the centre of the cookie and fold over the sides of the dough to encase the raspberries. Repeat with the remaining dough. Place onto parchment lined baking trays, spacing well apart and bake for about 15-18 minutes or until golden brown at the edges, but still a little soft. Leave to cool slightly and set before transferring to a cooling rack. The dough without the raspberries will keep in the fridge for 2-3 days or for about 1 month in the freezer - freeze in small slightly flattened chunks and bake as required.
a “Alw
ys laugh when you can, it’s
cheaper than medicine.”
Nathan and Mary
4343
Drinks
fills drop by drop.” “A jug
Dandelion & Burdock Great to take on a picnic san, Gui, Jade
Tahir, Bailey, Su
Ingredients 600ml/24fl oz cold water 1 tsp ground burdock root 1 tsp ground dandelion root 2 cm piece ginger, sliced 1 whole star anise, crushed ½ tsp citric acid 300g/10oz granulated sugar soda water
Method Place all of the ingredients except for the sugar and soda water into a large saucepan and boil for 20 minutes. Filter the mixture into a serving jug through a sieve lined with a tea towel or muslin cloth. Whilst the 44 44
mixture is still hot, stir in the sugar until dissolved. Leave the mixture to cool. To serve, add 200ml of soda water to every 50ml of syrup in the jug and stir well, then pour over ice in glass tumblers.
en fa h W “
te hands us a lemon , let’s try
to make lemonade.”
Drinks
Lemonade We all like this Jade, Taylor, Brooke
Ingredients 1 cup sugar (can reduce to ¾ cup) 1 cup water (for the simple syrup) 4 - 6 lemons 3 - 4 cups cold water (to dilute)
Method Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice. Add the juice and the sugar water to a jug.
Add 3 to 4 cups of cold water to the desired strength. Refrigerate for 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more lemon juice to it. Serve with ice, sliced lemons.
4545
Drinks
Elderflower Cordial Gathered from the hedgerow
Ingredients
Method
1.8kgs/4lb sugar 75g/2.5oz critic acid (from a chemist) 2.5 pints or 1 litre of water 20 heads of elderflower 2 lemons
Pick heads of elderflowers that are in full bloom. Heat the sugar and water on the hob until all the sugar has dissolved. Cut the zest of a lemon off and put in a large bowl, cut the rest of the lemon into slices and add with the elderflowers to the bowl. Pour the dissolved sugar syrup into the bowl. Add the citric acid and stir the mixture. Cover it over and leave to stand for 24 hours. Strain the mixture using a sieve lined with muslin into a pouring jug. Pour the clear cordial into sterilised bottles which seal well.
ley
Susan and Bai
46
Acknowledgements Thank you to everyone who took part and contributed to Recipes for Life The Westenders Over 55’s Group
One to One Development Trust
Denise Cook Mary Botham Susan Hodge Diane Cartwright Beryl Sayles Nell Smith Andy Smith Bernard Riley Pauline Ulliott John Whitham May Czaprak Jean Scruby Kitty Kurzok
Judi Alston - Creative Director Andy Campbell - Director of Digital Media & Designer Rosie Southwick - Production Co-ordinator, Education Facilitator Viv Owen - Visual Artist Hannah Furlong - Photographer
West End Primary School All the children in Classes 1 and 5 Sean Clarke - Head Teacher Vicki Hammond - Year 5 Teacher Dot Ward - Year 5 Teaching Assistant Julie Singleton - Administration Assistant Angie Whitelam - ICT Technician
Thank you for your continued support: Glyn Lloyd and Sandra Pickin Ward 7 District Councillors, Hemsworth and District Partnership, Hemsworth Town Council and Councillor Tony Upson, NHS Wakefield District staff including: Helen Monks, Jeff Johnson and Kate Williams, Wakefield Council Creative Partners Team.
For more information on Recipes for Life please visit onetoonedevelopment.org/recipesforlife Produced March 2012
4747
althy outside starts from t e h he inside.� “A
48
Diane and Susan with Harrison, Logan and William