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T hese recipes all come from a battered notebook where I copied recipes when I was a kid. It is well used and covered with stains... The pages are starting to fall apart so I think it is a good idea to save those online. The carrot cake has been a classic recipe in Switzerland very far back, they actually claim it was invented there. Who knows? The recipe differs from carrot cakes found in the UK and US - it has more carrot and is a very moist cake. Mostly it means a higher carrot/sugar ration, a lot of eggs and almonds (or hazelnuts) and almost no flour. It could probably be done gluten free replacing the wheat flour with an alternative. The cake is better after a few hours' or overnight rest. It also freezes very well. And, as it is quite solid, it also "piles" quite well on top of each other. I had made this for my wedding cake in the US and had almost more requests for the recipe than congratulations at the reception...

Introducing the Hot Swiss and Almond Spread! Just shred the cheese slices and follow the simple 3-step process.

2 tablespoons cooking oil 6 scallions, white bulbs and green tops chopped and reserved separately 2 cloves garlic, minced 1/2 pound Swiss chard or other greens, tough stems removed, leaves washed well and shredded 2 (10 ounce) packages frozen black-eyed peas 3 cups water 3 cups canned low-sodium chicken broth or homemade stock 1/2 teaspoon Tabasco Sauce 1 3/4 teaspoons salt 1 1/2 pounds piece of ham, diced 1/4 teaspoon fresh-ground black pepper 2 teaspoons red or white wine vinegar

A tasty pie thats worth a try.

Don't wait in long bakery lines for a warm rustic onion tart, make this in the comfort of your own kitchen :)