Chocolate Almondine

Glaine, France

125g self-raising flour 125g butter 125g caster sugar 125g plain chocolate 150 ml milk 125g almonds finely ground 4 eggs Pinch of salt	Warm up the milk and mix it the butter and the chocolate. Turn with a wooden spoon. Once the mixture is smooth, add the salt, the sugar, the flour, the eggs and the almonds. Pour in a greased tin (US: pan); and bake for around 40 minutes at gas mark 6.
Notes: Preparation 15 mins., baking 40 mins.

Fairy Cakes

Woking, Great-Britain

50g butter 50g caster sugar One egg 50g self raising flour Tiny sweets Mixing bowl Wooden spoon Table spoon Teaspon 9 small paper casers Baking skeet Plate

1. Pre-heat the oven to 190 deg. C / 375 deg. F or gas mark 5. Using a wooden spoon beat the butter and sugar together in a mixing bowl until it is pale and fluzzy. Crack the egg into the bowl and add one table spoon of flour. Beat the mixture well and add the rest of the flour. 2. Place the paper cases onto the baking tray and, using a teaspoon, place a little mixture in each one. It should only come half way up as it will rise when cooking. Repeat until all the mixture has gone. Now put the tray in the oven. 3. After about 20 minutes, the cakes should have risen and turned brown. If they still look pale, leave them to bake a little longer. When the cakes are ready, remove them from the oven and leave to cool. 4. When the cakes have cooled, sprinkle a few sweets on each one and put them on a plate to eat!

Notes: To make a chocolate mixture, just add a table spoon of cocoa powder. Smart isn't it?

Flapjacks

Woking, Great-Britain

150g butter 1 tablespoon sunflower oil (For greasing) 200g porridge oats 2 Tablespoons Golden syrup 100 g brown sugar

1. Melt the butter in a small saucepan. Don't let it go brown. Grease a shallow baking tray (about 30cm by 25cm). 2. When you have weighted out the oats, leave them in the scales Pan and spoon on the golden syrup. 3. Tip the oats and syrup into a bowl. Add the sugar and the melted butter. Mix well with a wooden spoon. 4. Tip the mixture into the greased baking tray and press it down flat with the wooden spoon. 5. Put the tin (US: Pan) in the oven and bake for about 25 to 30 minutes until golden brown at the edges. Gas Mark 5, 190 deg. C, 375 deg. F. 6. Carefully remove the tray using oven gloves. Cut into fingers and leave to cool in the tin.

Notes: Porridge oats is very rarely used in France. This is because most people there thinks oats are only to be fed to... horses!

Frozen Fruits with Cottage Cheese

Glaine, France

2 apples 2 oranges 400g strawberries 250ml cottage cheese 4 table spoons caster sugar 4 tea spoons rhum (optional) 50g sultanas

1. Peel and dice the apples. 2. Peel the oranges, separate the segments and cut them in two. 3. Wash the strawberries. 4. In a large bowl, beat together the cottage cheese and the sugar until nice and creamy. Add the sultanas and the optional rhum. 5. Make layers of fruits, apples, strawberries, oranges and cottage cheese making sure you make the last layer one of cottage cheese. 6. Put in the fridge 1.30 hour before serving.

Notes:

Funnel Cake

Jacksonville, USA

1 1/4c. flour - 190g 3/4 tea spoon baking powder (Or use self raising flour) 2 tea spoon sugar 1 tea spoon soda 1/4 t. salt 1 egg 3/4 cup - 180ml milk

Combine dry ingredients. Beat egg and add milk. Add liquid to flour mixture and beat until smooth. Have hot oil ready for deep frying. Put 1/4 c. batter in funnel,blocking open end with finger. Hold over oil and let batter drizzle in oil, moving around in circular pattern. Repeat, making as many as will comfortably fit in fryer. Cook, turning over once until they are lightly browned. Drain on paper toweling, then sprinkle with cinnamon sugar or powdered sugar.

Notes: Submitted by Alice Greely.

Instant Velvet Chocolate Drink

Glaine, France

1l milk 60g corn flour 100g caster sugar 60g chocolate powder. As per taste: 1 glass single cream.	Bring milk to boil apart from one glass of it where you will disolve the corn flour and the chocolate powder. When the milk is boiling add the glass of the milk (with the chocolate powder, etc.). Whisk it well, leave to boil for 2 minutes and then pour into 4 mugs. Enjoy when it has cooled down to warm or freezer-cold.
Notes: The single cream is added afterwards as per taste.

Marble Cake

Glaine, France

250g sel-raising flour 100g butter 2 eggs 150 ml de lait 25g cocoa

Beat the eggs and the sugar together until flossy. Mix the egg yolks and the milk then add the flour and the butter. Beat the egg whites until stiff and fold them into the dough. Separate the dough in two parts in two different bowls. In one of the bowls add to cocoa. Pour the dough in a buttered tin (US: pan) making sure you alternate the two doughs without mixing them. End up with the dough without cocoa. Put in the oven, gas mark 6 for about 40 minutes.

Notes:

Pork Chops with Apple

Woking, Great-Britain

4 Pork Chops 500g onions 500g cooking apples 1 tablespoon sugar Salt, pepper Knob of buter

Peel and slice the onions and apples. Spread the onions in a casserole dish. Add salt and pepper. Then cover them with half the sliced apples and sprinkle with sugar. Put the pork chops in next. Add salt and pepper. Then the rest of the apple and put a few dots of butter on top. Oven: 180 deg. c, 350 deg. F, Gas mark 4. Put the lid on the casserole and bake the pork for 1-1.30 hours until tender. Serve it with potatoes and a green vegetable.

Notes:

Senegalese Fritters

Dakar, Sénégal

2 cups flour - 300g 1 1/2 tsp baking powder (Or use self-raising flour) 5 table spoons sugar About1 1/2 (350ml) cup of water or milk or mixed together. Vanilla extract Nutmeg Salt (just a dash) Oil	You put flour in a bowl, add sugar, add the baking powder. Mix. Add the 2 eggs and the milk / or water, vanilla extract or nutmeg. Mix with your hand until you get a nice and soft ball that leaves the sides of the bowl... Add flour if necessary. Leave to rest for 1 hour. Roll out on your board and cut out pieces in shapes of your choice. Deep fry in hot oil.
Notes: A big thank you to Néné for this recipe!

Yoghurt Cake.

Glaine, France