The courgette is my favourite vegetable. I always have it in my fridge. I use it for dishes with groats, and I make soups, salads, pancakes, cutlets and even muffins. Today I chose pâté. Recently we have been eating vegetable pâtés rather than meat ones. The courgette pâté is mild, easy to cut, and it is equally yummy just after baking as it is on the next day, provided there is some left to eat.

Ingredients (25cm cake tin)
700-750g of courgette
2 carrots
1 big onion
3 cloves of garlic
1 tablespoon of butter
2 eggs
100g of breadcrumbs
4-5 tablespoons of chopped parsley
salt and pepper

I think pearl barley is the most rarely cooked type of groats in my home. This is probably a mistake, since it has more vitamins and minerals than any other type of groats. Additionally, it helps you lose weight and lowers your cholesterol level. Today I decided to use these unpopular groats and I prepared a forest-smelling dish – "pęczotto" with chanterelles (similar to risotto with rice, the "pęczotto" is a dish with pearl barley). A bit of white wine and a lot of chopped parsley make the dish worthy of a royal table.

Ingredients:
90g of pearl barley
1 onion
2 cloves of garlic
2 tablespoons of butter
500ml of stock
300g of chanterelles
1 teaspoon of thyme
half a glass of white dry wine
a fistful of chopped parsley

In my husband's opinion the perfect cake should be equally fluffy and moist inside and with fruit on top. If sometimes there is a sad layer it will still be excellent. When it comes to sad layers I don't share his view, but the first conditions are good.

Today I would like to share with you the recipe for a swift cake which you can easily alter so it is suitable for vegans. You need to use vege milk instead cow's milk and leave out the egg. I tried both versions and in my opinion the cakes are equally attractive.

Ingredients (18×24 cake tin)
350g of flour
100ml of oil
1 egg
120g of brown sugar
1 tablespoon of vanilla essence
2 teaspoons of baking powder
250 ml of milk
1-2 peaches

Though it is summer and the various kinds of fruit are at their most beautiful, today, at my children's request, I prepared a dessert without any fruit. The dessert, inspired by the popular chocolate bar Snickers, wasn't too sweet, and my children ate it before I could pick up my teaspoon. My dessert was vegan, but you can prepare it with sweet cream and cow's milk, and it will also be excellent. The salty peanuts with crunchy golden caramel was an interesting combination. My son said that it looked like the dessert had been sprinkled with pieces of amber.

Ingredients (for 5 people)
vanilla layer
500ml of almond-rice milk
3 tablespoons of maple syrup
5 tablespoon of millet flakes
1 teaspoon of vanilla essence
a pinch of salt
chocolate layer
2 bananas
2 tablespoons of cocoa
3-4 tablespoons of maple syrup
decoration
4-5 tablespoons of brown sugar
150g of salted peanuts

I love soups and when the autumn is coming I like them more and more. I confess that broth is my favourite soup, but I value also cream soups for their simplicity and endless options when choosing ingredients.

Today I would like to share with you the recipe for an easy and light mushroom soup. If you don't like creamy soup, don't blend it. Add some boiled groats and some cream and you have a quite new approach to mushroom soup.

Ingredients:
500g of mushrooms
2 medium size potatoes
1 onion
2 cloves of garlic
200ml of coconut milk
1l of vegetable stock
2 twigs of thyme
1 tablespoon of butter
2-3 tablespoons of chopped dill
salt and pepper