Instructions:

In a bowl, mix together the flour, cornstarch, cocoa powder, and baking powder. Set the mixture aside. Extract 200 ml of orange juice from the oranges and grate the zest of at least one orange.
Cut the chocolate into pieces and melt it using a double boiler. Remove it from the heat and mix it first with the olive oil and then with the orange juice. In a separate large bowl, beat the eggs and sugar together until you obtain a foamy mixture. Quickly incorporate the melted chocolate mixture and then the grated zest. Then, gradually add the flour mixture.

Cut the apples into fairly small cubes and add most of them to the batter. Spread the batter in a cake pan with high sides, approximately 22 cm in diameter, lined with parchment paper. Sprinkle the remaining apple cubes on top, pressing them lightly.

Bake the cake at 160-170 °C for 40-45 minutes, checking the doneness by inserting a toothpick into the center, which should come out clean. Allow it to cool before removing it from the pan.

Instructions:

Peel and slice the kiwis; wash and dry the lettuce and chives with a kitchen towel. Spread cheese on one slice of bread, then add a few slices of kiwi, slightly overlapping them. Add a leaf of lettuce and top it with a few slices of turkey breast.

Cover it with another slice of bread, spread one side with mustard and the other with goat cheese. Create a second layer, alternating kiwi, lettuce, and turkey, and finish with chives. Cover with another slice spread with mustard and cheese, and create a final layer, ending with a slice of bread spread with your choice of mustard or goat cheese.

Gently press the sandwich, then cut it diagonally and serve.

Instructions:

Wash the strawberries and plum, cut them into small pieces, add 1 tablespoon of honey and 1/3 of the wine, and set aside.

Wash the rest of the fruit, peel it, cut it into small pieces, and add it to the strawberries and plum. Add the remaining honey and wine and mix everything well. Stir and let it marinate in a glass carafe in the refrigerator, covered with plastic wrap, for at least 2 hours.

Pour the mixture into 4 large glasses from which you can drink the wine and skewer the fruit pieces with forks or skewers.

Instructions:

For the salmon and pear recipe, mix 40 g maple syrup with a generous spoonful of mustard and a small handful of marjoram leaves. Dip the salmon steaks in the maple syrup, then cook them in a pan greased with a thin layer of oil for one minute on the flesh side. Turn the salmon slices over, moisten with half a ladleful of vegetable stock, cover the pan with a lid and cook for a further 2 minutes, adjusting the salt.

For the pears. Cook 3 tablespoons of sugar with 5 tablespoons of water in a pan for 3 minutes and add a teaspoon of maple syrup. Wash the pears and cut them in half, keeping the skin on; distribute them on Place them on a baking tray, drizzle with the hot syrup and bake at 220 °C for 7-8 minutes. Serve the slices salmon steaks with the pears, drizzling everything with the maple-mustard sauce.