Orange Cake

Healthy and gorgeous!! mmmmm

This is a dairy, gluten and flour free orange cake, extremely moist and tasty, great to serve with your afternoon tea or as desert. And the best: it's so easy to make!!


Ingredients:

2 oranges (the thiner the peel the best)
4 eggs
¾ cup brown sugar
2 + ½ cups ground almond
½ teaspoon sea salt
1 teaspoon baking soda


Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft.
Place whole oranges (peel and all) in a food processor and blend until smooth.

Add eggs, sugar, almond, salt and baking soda and blend until smooth.
Pour batter into a greased cake pan
Bake in pre-heated oven for 45-50 minutes, until a toothpick stuck in the center
comes out clean.

SOUP SOUP SOUP

I have been trough a soup period, so here are two of them... Sorry, this time no pics. But I promise that the next ones will have some mouth watering ones!

Leek, potato and carrot soup


ingredients:

2 medium potatoes
2 medium leeks
2 or 3 carrots
1 tblsp olive oil
1/2 vegetable stock cub (or jelly)
salt and pepper to taste


Cut the leeks in half and then in slices. Fry with the olive oil and a little water for a couple of minutes. Dice the carrots and add. Leave to cook with a half cup of boiling water while you dice the potatoes. Add the potatoes and vegetable stock cube/jelly. Stir until the stock is melted. Add a bit more water so the veggies don't stick to the pan and let it cook for a few minutes, covered. When the vegetables start getting sweaty, add boiling water enough to cover them. Cook until soft. Blend all in, add salt and pepper to taste. Give it a quick boil, turn the heat of and let it sit for a couple of minutes.
Serve with toasted bread.



Carrot, Butternut-squash and Potato soup


Ingredients:

1/2 onion
1 small butternut-squash
2 medium potatoes
3 carrots
1/2 tblspn olive oil
1/2 chicken stock (cube or jelly)
1 tblsp of dried parsley
1 tea spoon of dried dill
(both the parsley and dill can be adapted to your taste! Use fresh herbs if you can)
salt and pepper to taste

Dice the onion and fry while you peel and dice the carrots. Add to onions with half cup of boiling water. Meanwhile dice the potatoes and squash. Add to the carrots and stir. Let it cook until start getting soft. Add the chicken stock and stir in until melted. Add boiling water enough to cover the vegetables and cook until soft. Blend in. Add the herbs, salt and pepper to taste, stir and give ti a quick boil. Turn the heat off and cover, let it sit for a couple of minutes.


Quick, easy, and warming for the days that insist in being cold still!!