tea cakes

1/2 pound flour - (8 rounded table spoons or 250gr)
1 level tea spoon of baking powder
pinch of salt
3 ounces of butter (about 100gr)
2 ounces caster sugar (2 rounded table spoons)
2 ounces of raisins
1 egg
a little milk

rub the butter into the flour, baking powder and salt until the mixture looks like breadcrumbs and there is no flour left.
stir in the raisins and sugar.
beat the egg and mix in a little milk then add it to the mix while keeping aside a very little egg/milk.
make four little heaps out of the dough directly on the greased tin. spread the little egg/milk on the top of the cakes before putting in the oven rather hot for something like 10 minutes

CURD CREAM CHEESE PIE (Hungarian cheese cake)

4 ounces of margarine 115 gr
5 ounces flour 140 gr
1 yoke of egg
1 tea spoon rhum
1 table spoon cream

filling:
2 egg whites
1 egg yoke
8 to 10 ounces of curd (thick sour cream) 225 to 280 gr
4 table spoon icing sugar
a little vanilla sugar
1 table spoon flour
2 table spoons jam
2 table spoons sultanas

make the pastry from margarine, flour, egg yoke and cream.
work all these ingredients together as quickly as possible,
so that the margarine does not melt from the heat of your hands.
divide this pastry into 2 parts. and put it aside in a cool place to rest for half an hour.
then roll out 1 half of pastry as big as your baking tin.
grease the tin and place the pastry in it.
pre-heat the oven for 10 minutes. regular 8.
bake it for 8 minutes to a light golden color.
let the pastry cool and when quite cold spread jam on it.

beat the curd to make it creamy.
add 2 table spoons of sugar and the sultanas.
put this aside and beat the egg whites until stiff.
add the rest of the sugar and the egg yoke.
go on beating the mixture for a little while.
fold half on this mixture into the curd.
the curd should now be spread evenly on top of the jam in your pastry tin.
to the other half of the egg mixture, add the flour. folding it in gently.
this should now be poured evenly on top of the curd in the baking tin.
roll out the rest of the pastry and place it on top. prick it all over with a fork.
pre-heat the oven for 10 minutes (regular 8) and then bake the pie for 30 minutes.
when done, sprinkle top with icing sugar and let it cool before cutting it.

ENGLISH FRUIT CAKE

250gr butter
250gr caster sugar
4 large eggs
a little rhum (or something)
250 plain flour
half a tea spoon of cinnamon
half a tea spoon of mace
450 currants, sultanas and raisins.
75 gr sugared cherries
50gr mixed sugared peels
or prunes, or whatever.. walnuts, nuts etc..
a touch of salt
1/2 a tea spoon of baking powder
when you don't have exactly all this, just use something else, it'll be FINE..

makes 2 long rectangles (for instance)

grease and line the tins (aluminum foil)

beat up the softened butter and sugar together for 5 minutes.
add 1 egg and beat, then stir in 2 rounded table spoons of flower and repeat this 3 more times.
add the baking powder with the flour.
add a little rhum..
roll the raisins etc in a bowl with a little flour,
then add them them to the mixture (don't beat them)

add a tea spoon of sugar (eventually) on the top of the cake before putting it in the oven.pre-heat the oven. (5..) medium, cook for 20 minutes then, turn to lower heat. and cook about one hour altogether.

FRUCHT BROT

1,5 kg de farine complete
250 gr walnuts or hazelnuts (cut up)
250 gr raisins
100 sugar
250 gr figs (cut up)
60 yeast
100 sugared lemon
100 sugared orange

1.5 tsp of salt 

mix yeast with a little tepid milk and one tea spoon of sugar, cover the bowl and stand near a warm radiator.
it'll come up in 5minutes or so.

put the flour and all other ingredients in a big bowl. Don't do like me, really make sure you haven't forgotten anything.
make a hole and pour the yeast in the hole and gradually incorporate slowly.

heat up to blood temperature a fair amount of water and add it slowly to the mix. until it's a nice consistency not too fluid (you can add the salt)
petrire la pate until it's stiff but manageable and homogene. (not fluid)
leave in bowl, cover with clean cloth, put somewhere warm.
in about two hours it should have risen about double it's size.

put in large oiled baking tin.
divide the mixture as well as possible. (in two)

preheat oven low (maybe not too low)
and bake between 6 and 7.
look after one hour.
test with skewer or knife. Undercooked is not cool. 

QUATRE QUARTS AU CHOCOLAT

QUATRE QUARTS AU CHOCOLAT
250 gr beurre/margarine
250 gr chocolat noir (de preference de bonne qualité)
250 sucre (8 table spoons)
250 farine (8 table flour)
4 oeufs
3/4 of a flat tea spoon of baking power
le zest d'une orange
un peu de whiskey ou autre
un peu d'eau de fleur d'oranger

Un tout petit peu d'eau dans une casserole pour faire fondre le chocolat. Ensuite le beurre, puis enfin, le sucre.

éteindre le feu.
Rajouter deux cuillérées de farine dans la casserole.
Séparer les blancs des oeufs.
Mettre les jaunes dans la casserole et les blancs dans un bol séparé.
Melanger le melange, plutot bien.
Rajouter encore deux cuillérées doucement. Puis un peu plus energiquement quand rajoute les jeunes d'oeufs.
Avec les deux dernières cuillérées incorporer le baking powder ainsi qu'une pincée de sel.
ajouter le zest d'une orange, un peu de whiskey et une demie cuillerée a cafe de fleur d'oranger

Battre les blancs en neige.
Incorporer doucement dans la mixture.
Si c'est trop fluide, rajouter un tout petit peu de farine.
Allumer le four. Assez chaud - 7.
Beurrer (ou huiler) les moules. soit un moule et du papier alu, soit un moule tefal.
Mettre au four, au milieu. Environ 25 minutes, verifier après 15 minutes et le cas écheant baisser un peu. Mieux vaut un peu sous-cuit que trop.

THE FAMOUS OATY CAKE

the famous oaty cake
3 cups uncooked oatmeal - 270gr
1 cup of flour - 128gr
1 teaspoon of baking powder. (Remember to mix it in the flour)
1 cup of melted butter. - 227gr
3/4 of a cup brown sugar - 200gr
2 table spoons of gloden syrup.
1/2 (half) cup of chopped nuts - 70gr
1 egg
1/2 cup raisins - 75gr
a little salt
1/4 tea spoon nutmeg.

It's essential to mix very well so you could even use an electric whisk

Low preheat oven 10 minutes

melt the butter in a saucepan, add the sugar and syrup. when all melted turn off the heat, add the oatmeal. stir in flour with the baking powder, salt, raisins and nuts

, nutmeg. gently sir in egg and a little milk if necessary.

put in a greased tin. spread evenly, put in middle shelve. Best to cook using rather low temperature for apretty long time. Until you think it's evenly cooked inside.. cut into squares when cool. cooking on a sheet of cooking paper could be good as well. Watch out for the bottom of the cake that it shouldn't be burned. Also, remove from oven as soon as you think it's cooked. Try 150 ° 

LEMON CURD

LEMON CURD
Always make double quantity to this..
One pound of sugar
4 eggs
6 ounces of margarine or butter.
3 lemons
Wash lemons, grate zests with fine grater.
melt margarine in double soucepan (big bowl that wont brake in saucepan of gently boiling water) or one saucepan in another.
Melt margarine in double saucepan.
Add sugar.
Add lemon juice and grated rinds and dissolve.
Add beaten eggs and stir constantly until it thikens.
If you don't stir it'll turn to scrambled eggs.
Pour into clean dry pots.
Best kept in fridge or eaten up quickly.