Cold Cherry Soup (Meggyleves) - Arnie Somogyi

Ingredients:
500g Morello cherries - available in jars from most supermarkets
A bottle of Riesling wine
60g sugar
A piece of cinnamon stick
600 ml of cream - half soured, half whipping
The rind from one lemon and the juice from two
A very large brandy (not optional)
A large Palinka (fruit brandy - plum, peach etc.....)

Method:
Pour the Palinka into a glass and knock it back in one go.

Start cooking.

Put the cherries in a pan.
Add the wine, sugar, cinnamon, lemon rind and juice.
Slowly bring to the boil. Simmer for 5 minutes. Turn off the heat and let it sit for about 15 minutes.
Strain into a clean pan and slowly bring to the boil again.
While you are waiting, liquidise some of the strained cherries.
When the soup is boiling add the cherries - whole and pureed.
Quickly remove the pan from the stove and cool.
Stir in the brandy.
Put the cream into a large serving bowl.
Stir in the soup.

Serve - well chilled!

Apple Crumble - Julian Siegel (Mothers Recipe)

Ingredients:
Filling:
bramleys cooking apples
peeled, cored and chopped
For crumble:
mix together the following
6oz plain flour
3oz butter
3oz caster sugar or replace a bit of brown sugar

Method:
To cook quicker heat and soften the apples in a pan for a short time before putting in the oven dish.Put crumble mix on top of fruit and bake at Gas mark 6 for 30 minutes.

Serve with vanilla ice cream

Lemon and Ginger Cake - Kate Williams

Ingredients:
6oz plain flour
2oz oats
5oz soft brown sugar
6oz margerine
2oz broken walnuts
1 tspn baking powder
1 tspn ground ginger (or more if you like)
1/4 tspn ground nutmeg
2 large eggs
rind of 1 lemon

Method:
Cream together the sugar and margarine.
In a separate bowl, mix flour, oats, spices, and baking powder.
Add flour mixture alternately with beaten eggs to the margerine.
Add lemon rind and nuts.
Bake in a shallow greased tin for 35 mins. gas mark 4/180
Slowly heat juice of the lemon in a pan, dissolve in 3oz sugar, and pour over cake before eating.

Carrot Cake - Dave Frankel

Ingredients:
Cake:
225g self-raising flour
2 level teaspoons baking powder
140g light soft brown sugar
55g walnuts, chopped
110g carrots, washed, trimmed and grated
2 ripe bananas, mashed
2 eggs
125ml corn oil

Topping:
85g soft butter or margarine
85g rich cream cheese
170g icing sugar, sieved
½ teaspoon vanilla essence

Method:
Heat the oven to 180°C. Grease and line an 8-inch round cake tin.
Sift together the flour and baking powder into a large bowl and stir in the sugar.
Add the nuts, carrots and bananas and mix lightly.
Make a well in the centre and add the eggs and oil.
Beat well until thoroughly blended.
Turn the tin and bake in the oven for about 1¼ hours until golden brown.
When cooked, the cake will have shrunk slightly from the sides of the tin and a warm skewer pierced in the centre of it will come out clean. Turn out the cake, remove the paper and then leave to cool on a wire rack.

Topping: Place all ingredients together in a bowl and beat well until blended and smooth. Spread over the cool cake and rough up with a fork. Harden slightly by cooling before serving.