Everybody in my family likes vegetable cutlets. They are simple and every time you may prepare a new variation of this dish. Vegetable cutlets are an excellent way to persuade fussy eaters to eat their vegetables.

Today I made cutlets with red lentils. I fried them in a pan, but you can bake them in the oven and they will be great too. The cutlets are yummy hot with rice and fresh salad, or cold with yoghurt sauce or horseradish.

Ingredients:
1 cup of red lentils
2 cups of water
half a teaspoon of salt
1 onion
2 cloves of garlic
1 carrot
10cm piece of leek
1 egg
half a chili pepper
1 tablespoon of butter
half a teaspoon of cumin
half a teaspoon of curry powder
half a teaspoon of herby pepper
salt
3 tablespoons of breadcrumbs + 3 tablespoons for coating
oil for frying

According to bounty bar advertisements, bounties offer the taste of paradise. I agree completely, and if you also follow this recipe you will have a snack you can eat without any compunctions. I tell you that we fell in love with this coconut goody, and for sure I'm going to prepare them often.

I found the recipe at www.ofeminin.pl. I used honey rather than maple syrup, and my children chose the shape. I made yummy coconut balls covered with dark chocolate. The stripes with white chocolate aren't necessary, but they look beautiful.

Ingredients:
300g of desiccated coconut
1 tin of coconut milk
3 tablespoons of maple syrup
1 tablespoon of coconut oil
250g of dark chocolate
50g of white chocolate

After so many grey, winter days we can at last think about the spring. And although it is beautiful because it is sunny and warmer and the days are longer, many of us feel concern. We should put on lighter clothes; the summer and holidays are approaching, and it is difficult to hide unwanted kilograms. Well it is time to get cracking! As well as having an active lifestyle, it is worth taking a good look at our diet. The spring raises our spirits so we try to cook lighter and more colourful dishes.

Today I would like to share with you the recipe for the first spring salad: bright green broccoli and asparagus spears with juicy tomatoes, salmon, eggs and cress, i.e. a dinner fit for a king. I recommend it!

Ingredients (for 4 people)
16 green asparagus spears
1 broccoli
4 eggs
300g of smoked salmon
half a chili pepper
4 small raspberry tomatoes
a fistful of cress
salt and pepper
dip:
1 tablespoon of honey
2 tablespoons of lemon juice
2 tablespoons of olive oil
1 tablespoon of water

Chia seeds have long been a staple of our breakfast and dessert menu. Up to now I have combined them with fruit mousse. I like it the most with mango, but I also added plums, strawberries and apples.

Today I prepared a chocolate version of this dessert. I used a very popular recipe for homemade Nutella crème. My children weren't fooled that it was really Nutella. They agreed to call it chocolate crème, but they said that it was nowhere near original Nutella. They sometimes eat it with toast or waffles, and today I found out that it is excellent for desserts with chia seeds.

Ingredients (for 4 people)
3 tablespoons of chia seeds
400ml of coconut milk
1 teaspoon of vanilla essence
3 tablespoons of maple syrup
chocolate crème
2 small bananas
half an avocado
3 tablespoons of cocoa
3 tablespoons of maple syrup
decoration
50g of dark chocolate
2 tangerines

Today I would like to share with you the recipe for an absolutely classical dish. Beloved by almost all children, Spaghetti Bolognese repeatedly spares the nerves of the fussy eater's parents. There are few children (and adults) who don't like this dish. Until recently my son belonged to this small group. Instead of spaghetti he ate buckwheat groats with sauce. Now he has cottoned on to spaghetti and finally we can eat the same thing.

If you have never made Bolognese sauce yourself, you should try. It is quite an easy dish, and it's much better when you make it in your own kitchen with somebody nice.

Ingredients (for 4 people)
250g of spaghetti
500g of mincemeat
2 tins of tomato
1 onion
2 cloves of garlic
2 tablespoons of oil
2 tablespoons of oregano
1 teaspoon of paprika
half a chili pepper
salt and pepper
4 tablespoons of grated Parmesan