Liquid

romaine lettuce • tomato • Italian green pepper • cucumber • onion • Salt • Ground cumin • Olive oil • Vinegar • Water • chicken wing halves • Mustard •

large eggs • whole or 2% milk (500 ml) • sugar (150 g) • vanilla extract (optional) • Liquid caramel

reduced-fat milk (1 liter) • shredded coconut (125 grams) • cornstarch (125 grams) • liquid stevia • vanilla sugar • Caramel sauce, to taste

plain yogurt (about 5 oz or 125 grams) • small carrots • oranges • eggs • yogurt container of oil (about 1/2 cup or 120 ml) • yogurt containers of whole wheat flour (about 2 cups or 250 grams) • liquid sweetener • baking powder or leavening agent • baking soda • ground cinnamon

orange juice (about 350 ml) • large eggs • sugar or agave syrup • Liquid caramel

Makes 12 servings • eggs • (about 8.8 oz/250 g) plain unsweetened yogurts • (about 1.1 oz/32 g) baking powder • yogurt containers cake flour (about 3 cups/375 g) • yogurt container maltitol or liquid stevia sweetener (about 1/4 cup/60 ml) • yogurt containers extra virgin olive oil (about 1 cup/250 ml) • Zest of 3 oranges • Juice of 3 medium oranges • Butter and flour (for greasing the pan) • For decorating: diabetic-friendly jam and powdered sugar substitute

mascarpone cheese (250 grams) • milk (250 ml) • sugar (100 grams) • eggs • vanilla extract • liquid caramel

white eggs • Gel food coloring (not liquid)

eggs • sugar • milk (about 480 ml) • vanilla • Liquid caramel (I also added chocolate chips to three of them)

bananas • oat flour (about 100 grams) • baking powder • eggs • milk (about 50 ml) • plain yogurt • Dark chocolate (at least 80%) or dark chocolate chips (use fewer if using chips, as they have more sugar) • Sweetener to taste (I used a little liquid saccharin)

Brussels sprouts, cleaned and halved if very large (about 500 g) • shredded Emmental cheese (about 100 g) • aquafaba (liquid from cooked chickpeas) • extra virgin olive oil • whole black peppercorns • Salt, to taste

pochas (Navarra white beans) in their natural liquid, no preservatives (about 14 oz/400 g) • tomato and onion sofrito • pieces of chorizo or Spanish-style sausage • garlic, finely chopped • white wine • water (120 ml)

eggs • cream cheese (about 350 grams) • erythritol (about 80 grams) • heavy cream (about 180 grams) • drops of vanilla extract • salt • Optional: 3 drops liquid stevia • Optional: 1 tablespoon bamboo flour • Optional: 4 more drops liquid stevia for extra sweetness

eggs • sugar (120 grams) • milk (500 ml) • brandy (optional) • Liquid caramel

milk (500 ml) • whole eggs and 2 egg yolks • sugar (150 g) • liquid caramel for the flan molds

cream cheese (like Philadelphia or similar) (about 400 grams) • heavy cream (about 180 ml) • all-purpose flour • large eggs • sugar (about 100 grams) • liquid sweetener

Important: You need to make this cake a day in advance • whole almonds, ground with skins (about 100 grams) • sugar (about 200 grams) • eggs • heavy cream (about 100 ml) • liquid vanilla extract • unsalted butter, softened (about 150 grams; use spreadable butter if possible) • milk chocolate (about 150 grams) • sunflower oil (about 70 ml) • Daim candy pieces (or similar crunchy caramel chocolate pieces) • Note: When I made the cake, I realized I only had blanched almonds, not whole with skins, so the cake looks lighter. It tastes just as good, but ideally use almonds with skins • For the Daim balls: Royal Topps’s (these are crunchy caramel balls with chocolate, sold at IKEA; you can also find Daim bags from the Royal brand in the baking section at some stores. If you can't find them, use any similar crunchy caramel chocolate pieces)

cream cheese (like Philadelphia, or you can use mascarpone) • wedges of creamy cheese (such as Laughing Cow) • whole milk (500 ml) • sweetened condensed milk (300 ml) • vanilla extract • eggs • Liquid caramel (you can use store-bought, or make your own with the recipe below) • For the caramel: • granulated sugar • water • drops of lemon juice

Tortilla chips • Shredded mozzarella cheese • Liquid cheddar cheese • Chili con carne • Pico de gallo: 1/4 tomato + 1/4 onion + juice of 1/2 lemon + parsley

pork ribs, cut into small pieces (I add the meat so the fat gives the rice more flavor and richness) • large handful flat green beans, ends trimmed and cut into 1 1/2-inch pieces • red bell pepper • chickpeas (about 1 1/4 cups), soaked for 12 hours and boiled for about 30 minutes. Reserve the cooking water to add to the rice later • fresh spinach, chopped • green garlic stalks (or substitute 3 scallions) • fresh fava beans • ripe tomatoes, grated, and 2 garlic cloves, also grated. If you have a little parsley, add that too • eggplant • artichokes, trimmed of tough outer leaves, cut into wedges, then halved to get to the tender heart • sweet paprika • food coloring and saffron threads •

large eggs • milk (about 525 ml) • sugar (about 250 grams) • Liquid caramel sauce

ribs • BBQ sauce • Liquid smoke (optional) • Salt • Black pepper • Any other spices you like

milk (about 1 liter; I use skim) • cinnamon • vanilla bean • Peel of 1 lemon • Sugar to taste (or liquid sweetener) • all-purpose flour (about 32 grams) • extra virgin olive oil (about 45 ml) • day-old bread

small peeled shrimp (about 125 grams) • small onions • ---- For the Batter • all-purpose flour (about 16 grams) • tempura flour (about 16 grams) • Chopped parsley (I ran out, so optional) • Very cold water (add as needed; the batter should be quite liquid) • Olive oil • Salt

rice (about 40 grams) • Peel of 1 lemon • skim milk (about 500 ml) • Cinnamon stick and ground cinnamon • Liquid sweetener

flan mix • chocolate milk (about 240 ml) • horchata (about 240 ml) • heaping tablespoons sugar • Liquid caramel

pie crust • large apples • margarine • liquid sweetener • ground cinnamon • Juice of half a lemon • About 1 tablespoon (a finger-width) of whiskey • sliced raw almonds (about 125 grams) • egg

octopus tentacles • potatoes • milk (about 120 ml) • heavy cream (about 15 ml) • sweet paprika • Liquid from the packaged octopus • egg • Breadcrumbs • Olive oil • Salt

almond flour (about 125 grams) • eggs • sugar (about 200 grams) • milk (about 500 ml) • Liquid caramel

milk (600 ml) • rice (100 g) • orange peel • cinnamon stick • butter • vanilla sugar • liquid stevia • Ground cinnamon to taste, for garnish