I usually serve roast white sausages at Easter. Recently in the newspapers and on TV I have seen so many dishes with white sausages that I got into the mood to prepare some dishes with them. I decided to do some according to Jamie Oliver's recipe. Jamie Oliver roasts white sausages with apples, onion and slices of parsnip. I don't like parsnip, so I added thin slices of fennel instead.

Fennel isn't a popular vegetable because of the strong anise aroma. If you don't like it, boil, fry or roast the fennel. You can make a dish with a subtle hint of anise and the result will be sweet, crunchy vegetables. Maybe you will grow to like this vegetable, which is very rich in folic acid, vitamin A, calcium and potassium.

Ingredients (for 4 people)
8 white sausages
4 apples
2 red onions
1 small fennel
1 tablespoon of honey
3 twigs of rosemary
2 tablespoons of olive oil
1 tablespoon of wine vinegar
salt and pepper

Hot and strong black tea is my favourite way to begin the day. I drink coffee only if I really want it or when meeting a friend. Then it is more like milk with coffee than coffee with milk, but for me the taste and fragrance is the most important. During the day I drink green tea, and in the evening I drink herbal tea. For many years we haven't added sugar to tea. I make an exception only for one sweet addition to tea – confiture. Tea with confiture is for me a kind of dessert. The tea should be served in your favourite cup. I like adding apricot, orange, or cranberry homemade confiture to my tea.

Today I would like to share with you the recipe for my favourite homemade cranberry-rosemary confiture. I also add orange peel and juice to it. It is fragrant and sweet-and-sour, and you have to be careful not to eat the whole jar of confiture with one cup of tea .

Ingredients:
500g of fresh cranberries
5-6 tablespoons of maple syrup
the peel and juice of one orange
2-3 twigs of rosemary

Kale is a forgotten vegetable for special tasks. It contains the biggest amount of calcium of all the vegetables, and it also doesn't contain oxalates. It is a valuable ingredient in preventing osteoporosis. Kale is a source of phosphorus, iron and ascorbic acid.

Every autumn I think about kale and make some crisps. I add it to soups, noodles and salads. This autumn I decided to prepare pesto. You need only light green fresh leaves, because the rest are harder and have thick veins. Kale pesto has an intense colour and really tastes great. Today I added it to wholegrain penne, cherry tomatoes and feta cheese.

Ingredients (for 2 people)
100g of wholegrain penne
4 kale leaves
a fistful of peeled almonds
3 tablespoons of parmesan
100ml of olive oil
150g of feta cheese
8-10 cherry tomatoes
3 tablespoons of almond flakes

Well, I find it hard to believe that we once again tore off another page of the calendar and the year changed. It seems like we have only just wished each other Happy Easter, planned a beautiful holiday and started the new school year. The passage of time is relentless, so don't let annoying little details obscure what is really important. I would like to wish you health and love, and for even your most secret dreams to come true. Let people be more smiley and friendly, with the hope that we will all look more peacefully into the future together.

I would like to take this opportunity to thank you for another year spent together in the virtual world of my blog. I hope that ahead of us there are many more articles and comments to come.