Steak tartare is a dish which you can prepare with raw ingredients. Because I don't have a trusted place to buy fresh fish, I prepare steak tartare with smoked salmon. Old pros say that it isn't the same, and they are right, but I assure you that my steak tartare is really very tasty. It is refreshing, a bit spicy and regardless of how much I prepare, there is never enough.

A few months ago I prepared steak tartare with salmon, pickles and horseradish. Now I would like to share with you a different and lighter version with fresh cucumber, chili pepper and sesame seeds.

Ingredients
300g of smoked salmon
spring onion with the green part
half a fresh cucumber
chili pepper
the peel and juice from half a lime
2 tablespoons of sesame oil
salt and pepper
almond flakes and sesame seeds

I have prepared many times fruit under a crumble topping. I have tried a lot of fruits for this dessert. Everybody likes the classical version with apples. Strawberries with apples and rhubarb was excellent for my husband. My favourite combination is raspberries with blueberries and cherries, because it is intense and less sweet.

Today I would like to share with you the recipe for a variation of fruit under a crumble topping. I cover the apples and plums with hazelnut pastry. For my children this pastry was the best part of the dessert. They tried to negotiate a serving of pastry without the fruit. Neither I nor my husband gave in. Try this excellent autumn dessert and you will understand why.

The inspiration for this dessert comes from the magazine "Moje gotowanie" ("My cooking").

Ingredients (for 4 people)
dough:
80g of butter
75g of flour
75g of wholemeal flour
50g of minced hazelnuts
50g of fine brown sugar
half a teaspoon of cinnamon
fruit:
1 teaspoon of butter
4 apples
250g of plums
3 tablespoons of maple syrup
1 tablespoon of lemon juice
half a teaspoon of cinnamon

We like fish. In a restaurant when we can choose the dishes, we often order fish. We choose them not only for their goodness but also for the gustatory value. The availability of salmon means that we eat it very often. Luckily it is my children's favourite fish too.

Today I would like to share with you the recipe for an easy fish dish which both looks and tastes great. The simplicity of serving is an advantage of this dish. You needn't bother to arrange the dish on the plate. Quite the opposite – it's enough to take the dish from the oven, tear open the parchment paper and then you can eat.

Ingredients (for 4 people)
800g of salmon without the skin
2 bright leaves of savoy cabbage
16 thin asparagus spears
8 small potatoes
2 carrots
2 cloves of garlic
1 onion
4 slices of lemon
a few leaves of parsley
a few cherry tomatoes
4 teaspoons of butter
thyme, rosemary
salt and pepper