My favourite family recipe is that of the Amstetten Gateaux (also called Amstettner Torte in German, since I have German roots)

It's a lovely almond and chocolate cake and best of all it has no flour in it, which means I can eat it too

You need:
6 eggs
120g almonds
120g dark chocolate
120g sugar

Preheat the oven to 180 degrees

First you whip the egg whites with a tiny bit of salt until absolutely stiff.
Then you whip the yolks with the sugar until it's so creamy that it starts to almost turn white again. (you have to whip it for quite a long time for that to happen). Melt the chocolate and add to the sugar/yolk mix, then add the almonds and finally mix the egg whites under carefully.

It needs to go in the oven for about 25 minutes.

When it's done put whipped cream on top and let it cool.

While it cools, mix 80g dark chocolate (fluid but rather cool) into 1/8th of a litre of cold cream. Pour this mix over the whipped cream and you're all done

Sadly I don't have a picture, but it really is delicious. For an added twist, cover the cake with jam before putting the cream on top.

I love Parma wrapped pork fillet because is sounds posh but is actually really cheap and easy. I discovered it in the weight watchers Italian cook book, I couldn't find the link so have typed below.

4 slices of parma ham
400g pork tenderloin
2 onions sliced
50ml Marsala wine (or port or sherry)
200ml stock

Wrap the parma ham around the tenderloin cook in a frying pan for 2-3 mins until browned and remove.
Add onions to the pan and fry for a few minutes, return the pork and add marsala wine and stock. Bring to the boil then simmer for 20 mins. I usually serve with mash and veg.

I love cooking with Batchelors Condensed Soup, I love the shepards pie linkd below and the tomato, chicken or mushroom soup also makes a great base for a pasta bake.
http://www.greatlittleideas.com/gli/397/shepherd%E2%80%99s+pie+recipe

My family recipe is Irish Soda bread. The women in my family have made it for generations but each member places their own little bit of a twist into their own version. This recipe reminds me of my grandmother, every second day she would make her a loaf of soda bread, I would come in from playing on the farm and there would be two slices of soda bread waiting for me. My own mother now makes it on a daily basis. I now make my own but I like to add in small ham cubes and cubes of cheese to the mix.

Recipe

Ingredients for one loaf

450g (1lb) plain white flour, preferably unbleached
1 teaspoon salt
1 teaspoon bicarbonate of soda
400ml (14fl oz) buttermilk
For my version add a handful of chopped up ham and a hand full of cheese that has been cut into small cubes.

Method

1. Preheat the oven to 230º Centigrade/400º Fahrenheit /Gas Mark 9.
2. Sift all the dry ingredients into a large, wide bowl, and make a well in the centre. Pour in the milk. Using the fingers of one hand, stiff and oustretched like a claw, stir from the centre to the edge of the bowl in concentric circles. The dough should be softish, but not too wet and sticky. When it all comes together, turn out on to a well-floured work surface.
3. Wash and dry your hands. Pat the dough into a tidy shape and flip over gently, then pat it into a round about 4cm (1 and 1/2 inches) thick. Gently transfer to a floured baking tray. Cut a deep cross into the loaf and prick the centre of each quarter to 'let the fairies out'.
4. Bake for 15 minutes, then reduce the heat to 200ºC/370ºF/Gas Mark 6 and bake for a further 30 minutes or until cooked. If you are in doubt tap the bottom of the bread: it should sound hollow. Cool on a wire rack. Soda bread is best eaten on the day it is made.

With rhubarb currently in season, my recipe all rounder is this yummy stewed compote although I add a pinch of cinnamon and ground cloves for spice. Flavoursome yet soft enough for my little one (I replace the sugar with natural fruit sweetener for her) but easy to 'adultify' with a meringue and some brandy whipped cream, convert to a crumble or use to fill sweet tart cases for a dinner. This is one of my go-to recipes and left overs make a great breakfast too!
http://www.jamieoliver.com/recipes/fruit-recipes/stewed-rhubarb-vanilla-yoghurt