Chia is a species which comes from the central and southern parts of Mexico and Guatemala. It is valued for its seeds. Chia was grown by the Aztecs during pre-Columbian times. Historically, chia seeds were used as a basic comestible product of Aztec tribes in the middle of Mexico.

Chia seeds, which are tasteless, may be added to everything. Dry seeds are great for yoghurt, bread or salads. They absorb water very well, so are excellent for thickening soups or sauces. Among all oils, the oil from chia seeds is the richest source of Omega-3 acid (63%). For comparison, the oil from linen contains 54% Omega-3 acid.

Omega-3 acids help the brain to function, facilitate study and improve memory and concentration. They also aid the nervous system, have a calming effect and can even help to relieve the symptoms of depression. For older people, they can help to prevent the onset of Alzheimer's.

Today my proposal is how to get used to chia seeds in desserts. Though at first you might object to the dessert's consistency, it is worth persevering because it is really tasty.

Ingredients (for 2 people)
2 tablespoons of chia seeds
50ml of milk
200ml of coconut milk

Today I would like to write about how to prepare something tasty for supper when you have an almost empty fridge. Usually, I go shopping once a week, and I buy bread, fresh vegetables and fruit. Sometimes, the day before shopping, my husband's old friend "Echo" from his bachelor days lives in my fridge. He isn't fit for eating, but his presence sparks my children's hunger and my nervousness when I hear the daily question: "Mum, what's for supper today?"

A fast survey of my fridge and on the countertop there were eggs, a courgette, an onion, two kinds of cheese and ... and that's all. Too much and not enough.... From these ingredients and a few seasonings I made some very tasty but small baked balls. You may prepare any sauce for them and you have a vegetarian dinner. We ate them with horseradish or ketchup and tomato-basil salad.

Ingredients:
2 courgettes
1 teaspoon of salt
90g of breadcrumbs
2 eggs
50g of oscypek (smoked ewe's milk cheese made in the Tatra Mountains)
50g of cheese
a fistful of minced dill

I associate autumn at the market with beautiful courgettes, pumpkins and pears; apples and plums of different colours and varieties. Today I decided to mix autumn vegetables and fruits, and I made a salad with pumpkin, feta cheese and plums, seasoned with honey, cinnamon and chili pepper. Parsley and walnuts completed the dish. Autumn on a plate in both taste and colours.

Remember to choose hard plums and bake the pumpkin al. dente. Overdone vegetables don't look beautiful, and the texture of the salad will leave a lot to be desired.

Ingredients:
400g of pumpkin
3 tablespoons of olive oil
1 tablespoon of fresh rosemary
1 teaspoon of dried thyme
100g of feta cheese
4 plums

When outside it is grey and sad we hold dear the places where it is warm, nice and sweet. As well as our unbeatable sofa in the living room where we may count on a warm blanket and a cup of hot tea, we have a couple of favourite places with a happy atmosphere. Recently, Croque Madame on Nowy Świat Street 41 has joined this group.

We found our way there by chance on a windy Saturday evening. We were welcomed by nice and smiling waitresses. Though the Café décor may not appeal to everyone, the display case with dainties would cater to every taste. The meringue torte with raspberries or blackcurrants, the cheesecake with white chocolate, the cheese tart with figs, and the fresh (despite the late hour) buns delight with their appearance and overindulge the palates. Fragrant coffee caught our noses and conjured fancy pictures of milky foam, but because it was late we decided on tea.

The weather outside was depressing, so to lift our mood we ordered boiling hot winter tea. We were enchanted with the way it was served. Flavoursome black tea with oranges and seasonings waited for us in cups enveloped in teacup cosies. Next to them warming up there were small jugs with raspberry juice and fresh fruits. All of this brought to mind a small work of art. We have never had such beautiful and imaginatively served tea.

Sometimes, to surprise our children, I put something sweet in their lunch boxes. I try to prepare something sweet but healthy and attractive. My daughter asked me not to pack the most delicious things in her lunch box because she is generous and shares her food, and then there's not enough for her. I solved the problem. I make twice as much and pack a large amount of treats for school.

I would like to share with you a recipe for millet groats-date cookies. They are not too sweet and so yummy that I couldn't resist them myself. If you like crunchier cookies you should turn on the convection oven to dry your treats.

Ingredients
100g of millet groats
60g of dried dates
70g of almonds
70g of butter
2 tablespoons of honey
half a teaspoon of vanilla essence