Potatoes originate from South America, where they were grown 8 thousand years ago. They were brought to Europe in the XVI century and during the next few centuries became one of the most important parts of many national dishes.

At first people thought that tubers brought on disorders. For this reason potatoes were treated as ornamental. In Poland the culture of potatoes, as ornamental too, began with the reign of Jan Sobieski, who brought back cuttings from his venture to Vienna. Today most of us can't conceive of dinner without potatoes. They are, after sweetcorn, rice and wheat, fourth in terms of the production of edible plants.

I like new potatoes cleaned and boiled, served with butter, dill and cool kefir. I don't know of a better dinner for a hot summer day. They could also be excellent ingredients of other dishes. Today I would like to share with you a recipe for a salad which is great for a light dinner or supper.

Ingredients:
0.5kg of young potatoes
2 low-salt cucumbers
2 radishes
1 small stick of celery

My mum always served sweet omelettes. Prepared with strongly whisked egg whites and mixed with yolk and a bit of flour (reportedly it is called French muslin omelette) they were served with cherry confiture, cream and raspberry juice.

The omelettes were known in ancient Rome, but it was the French that honed them and diversified their taste. They made their way to Poland thanks to Maria Sobieska, who shared them during her numerous journeys around the country.

My daughter likes omelette with green peas and smoked salmon, and my son likes them with ham and cheese the most. Today I prepared for myself an omelette with asparagus and Parmesan.

Ingredients:
2 eggs
2 tablespoons of milk
1 tablespoon of flour
3 asparaguses
2 tablespoons of Parmesan
1 tablespoon of butter
salt and pepper

At long last they are here. Big and small, red and not so red, and all smelling of sun and summer. Strawberries. Again I will tread the path to the market for fresh fruit. I already have a special punnet, traditionally bought with the first portion of strawberries. Then, also traditionally and consistently, I will forget to bring it back to the shop to exchange for another one. So towards the end of summer, I will have at least four punnets and the strong resolution of giving them back when I next go shopping.

Today I have a recipe for some simple and extremely tasty mini cheesecakes with ricotta cheese and strawberries. You can make this dessert all year round – it works with every kind of fruit. In the winter serve it with chocolate sauce. This dessert has another asset. You can prepare them the day before and leave them in the fridge. Then you only need to decorate them. Providing that there is something left to decorate...

Ingredients (for 12 small cheesecakes):
250g of ricotta cheese
50g of butter
100g of shortbread biscuits
50g of caster sugar
lemon zest and lemon juice from half of a lemon
1 egg
1 egg yolk
150ml of 30% sweet cream
0.5 kg of strawberries
1 tablespoon of caster sugar.