1 package (12 ounces) semisweet chocolate chips – 380 grams
1 cup unsalted butter, cut into pieces – 225 grams
1/4 cup water
1/2 cup liqueur
1/2 teaspoon instant coffee granules
1/2 cup baking cocoa
1/3 cup sugar
8 eggs

Grease the bottom of a 9-in. springform pan. Line the bottom of the pan with parchment or waxed paper. Grease also the paper.
In a saucepan add chocolate cips, butter, water, sugar and coffee granules. Heat over medium-low heat, stirring frequently, until melted and smooth.
Stir in cocoa until smooth.
Remove from heat.
Beat eggs in a large mixing bowl for 5 minutes or until the volume doubles. Add beaten eggs, one-third of the composition (eggs)at a time, until thoroughly incorporated.
Scrape batter into prepared pan. Bake at 325° for 40-45 minutes or until cake has risen and edges start to get firm and shiny.
Cool completely in pan on wire rack (center will sink slightly).
Cover cake; refrigerate for 4 hours or overnight.
(Cake is very good if is made 3-4 days in advance.)

The day you want to serve – remove side of pan by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner, and turn the cake right-side up on serving platter.

For the decoration (Optional)- melt some chocolate cips with some sugar and liqueur. Add this composition on the cake and add your favorite fruits.

Enjoy!

Beat the whites very well.
In the yolks add the baking powder.
In the beaten whites add slowly the almond flour, the yolks with baking powder, almond extract and chocolate.
Add the composition in muffins pan.
Bake in preheated oven – at 375 F for 15-20 minutes or until the crust is a light brown.
If you like – you can sprinkle some confectioner sugar on top.

Enjoy!

Wash oranges and boiled them (unpeeled) in a pot (it is water in the pan) for 2 hours.
Drain the water and allow the oranges to cool.
Blend the oranges in a blender or food processor to a smooth consistency.

Preheat oven to 180° C – 356° F.

Beat the egg yolk and sugar using an electric mixer until smooth. Add the orange puree and beat. Add the baking powder and ground almond and beat at low speed until just combined.

Beat the egg whites in another bowl until firm peak forms. Add the whites to the almond batter and fold in gently until just combined.

Grease a spring form baking pan with margarine (or vegetable oil spray).

Pour batter into the pan and bake for 1 hour or until the top is golden brown.

Serve with fresh oranges or your favorite homemade jam.

Shred all the veggies and add simple vinaigrette (salt, pepper, olive oil and vinegar).
Here is the result.

Enjoy!

One of my favorite recipe – if is easy and very healthy. The initial recipe was with blueberries but I have changed it with apples and some semisweet chocolate.

Here is the recipe:
Ingredients:
- 4 eggs,
- 200 grams (1 and ¼ cups) almond flour,
- Two apples and one spoon of chopped semisweet chocolate,
- Two teaspoons baking powder.

Beat the whites very well.
Grate the apples on the grater. For me the two apples were fine – because I wanted to have 400 grams – grated apples and chocolate.
In the yolks add two teaspoons of baking powder.
In the beaten whites add slowly the almond flour, the yolks with baking powder, the grated apples and chocolate.
Add the composition in muffins pan or in a cake pan. I use a cake pan because I don’t have at that time a muffin’s one.
Bake in preheated oven – at 375 F for 25 minutes or until the crust is a light brown.
If you like – you can sprinkle some confectioner sugar on top.

Enjoy!

1 quart apple cider
1 quart pineapple juice
3 cinnamon sticks
2 lemons, thinly sliced
1 orange, thinly sliced

In a Dutch oven, combine all ingredients. Bring to a boil over medium heat; reduce heat and simmer for 30 minutes, stirring occasionally. Strain mixture, discarding solids. Serve warm.

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Orange Banana Smoothie Copyright Ina Garten

1 1/2 cups freshly squeezed orange juice (4 oranges)
1 tablespoon freshly squeezed lime juice
1 cup strawberries, tops removed, and cut in 1/2
1 to 1 1/2 ripe bananas

Combine the orange juice, lime juice, strawberries, and banana in a blender and process until smooth. Refrigerate until cold.

Preheat oven to 375 degrees F.
Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

1 cup fresh fruit, strawberries in this case

2-3 Tablespoons of sugar

1 cup heavy whipping cream

1 Tablespoon of sugar

Puree about 3/4 cup of the fresh fruit with 2-3 Tablespoons of sugar. Sweeten to taste- When you use fresh fruit there is no way to know, without tasting, the exact amount of sugar needed. Refrigerate the puree for several hours or overnight.

Place the mixing bowl and whisk attachment in the refrigerator for a few minutes until cold. Whip the cream and a tablespoon of sugar until soft peaks form. Gently fold in the fruit puree- leaving some white streaks of cream. Transfer into wine glasses and layer with the left-over strawberries. Cover and refrigerate for up to four hours before serving time.

You may consider adding liqueur or orange/lemon zest.

Serves 4.

This pecepie recepie is from http://glutenfreemommy.com/.