Do you like stuffed cabbages? We do. We have eaten cabbages with meat stuffing, both with and without rice, with groats and mushrooms, and also Ukrainian relish – stuffed cabbages with potatoes and mushroom sauce. We don't recommend the roasted stuffed cabbages. We prefer them stewed with tomato sauce.

When looking at www.gotujebolubie.pl I found a recipe for stuffed cabbage soup, and I knew that we would like it. The ingredients are almost the same as for stuffed cabbage and the preparation is less toilsome. It is enough to chop the ingredients and the soup cooks itself. It tastes better the next day, so I recommend preparing it a day before. Then you need to warm it up, add a lot of chopped parsley and yummy filling, and your one-pot dish is ready. Perfect for every housewife.

Ingredients:
half a small cabbage
400g of mincemeat
1 big carrot
1 big parsley root
a piece of celery root
a piece of leek
onion
2 cloves of garlic
chili pepper
500ml of tomato passata
1l of bouillon
100g of rice
2 bay leaves
2 allspices
3 peppers
2 tablespoons of oil
1 teaspoon of sweet paprika powder
salt and pepper

My son likes all pancakes. It doesn't matter which kind I prepare. He likes vegetable pancakes too. My son eats all these pancakes with caster sugar. I don't like sweet pancakes. I prefer Vegetable pancakes with courgette, pumpkin or carrot. I make an exception only for the pancakes which I recommend to you today.

I present to you the best of all time, gentle, smooth yoghurt pancakes with apples. I fry a huge amount of them because everybody eats them. As well as caster sugar, the natural yoghurt, cream and fresh fruit are excellent additions. We like the pancakes most of all with raspberries.

Ingredients:
350ml of natural yoghurt
6 tablespoons of flour
2 tablespoons of potato flour
1 teaspoon of vanilla essence
half a teaspoon of baking powder
2 teaspoons of caster sugar
2 apples
oil for frying

A few years ago we did a lot of shopping on a Friday afternoon. The traditional supper on this day was aromatic fried salmon. I have a fondness for this dish, but now I more often roast or steam salmon. I serve this fish with roast vegetables and sauerkraut salad with fresh vegetables.

Today I would like to share with you the recipe for a new approach to this dish. The salmon is fried but in a small amount of oil, and I serve it with salad with radish micro leaves. This was the first time I had eaten the small, beautiful radish micro leaves. They looked amazing; they are green-purple and very ornamental. They are inconspicuous but quite piquant, so I served them with corn salad and fruit. The fish was excellent with a bracing currant sauce with orange and rosemary. My son said "Yummy, for my belly".

Ingredients:
4 pieces of salmon (with the skin)
juice of two oranges
6 tablespoons of olive oil
2 cloves of garlic
2 tablespoons of oil
2 twigs of rosemary
2 tablespoons of maple syrup
200g of red currant
100g of blueberries
3 fistfuls of corn salad
2 fistfuls of radish micro leaves
salt and pepper

A few years ago I prepared for the first time oat cookies, which are one of my children's favourite cookies. Then we tried to add porridge to our breakfast menu. It did not go down well. Eventually, we started eating rolled oats, but each of us in a different way: one likes them sweet, another in an omelette and the rest with tomato, pepper and olives.

Today I combined business with pleasure, i.e. breakfast porridge and oat cookies. I made slightly sweet baked porridge in the form of small tarts. I added to them natural yoghurt and fresh fruit. This porridge disappeared quickly from the plates.

I will tell you another secret. Thanks to these small oat tarts, preparing breakfast is even faster and less complicated. Bake the oat tarts the day before and in the morning you only need to add the yoghurt and the fruit. It's easy, isn't it?

Ingredients (for 2 people)
120g of rolled oats
3 tablespoons of maple syrup
4 tablespoons of melted butter
4 tablespoons of floured almonds
1 tablespoon of sesame seeds
half a big apple
300g of natural yoghurt
fruit
almond flakes