Until we have fresh fruit at the market, we have to use up what we have. My children always choose tangerines, grapes and apples, so they are always in my kitchen. I regularly buy blackberries, but because of their price only for eating, not baking. This will come later. Today I offer an almond oat cake with a lot of dark grapes. So it would be much tastier, I added some cashew nuts to the crumble topping. Prepare it by yourself, it is an easy and delicious cake. Cheer someone up who is worried about being in quarantine.

Ingredients (20-cm cake tin)
dough
130g of flour
60g of ground almonds
100g of rolled oats
150g of butter
130g of brown sugar
1 teaspoon of baking powder
1 teaspoon of vanilla essence
2 tablespoons of chopped almonds
2 tablespoons of chopped cashew nuts
stuffing
300g of red grapes
1 tablespoon of potato flour
1 tablespoon of sugar
1 teaspoon of cinnamon

For a few years meat hasn't been a staple product for my family. We eat it because we like it, but it is often replaced with vegetables or legumes. We like kasha, pasta and other pancakes, crumpets and dumplings. Today I refreshed an old recipe for vegetarian stroganoff prepared from soya chop a la pork chop. I usually buy chops from Sante. I trust them, and the initial preparation doesn't require much cooking, and I know that they won't break up, for example while stewing. Even my kids ate the lunch with relish and my son couldn't believe that the stroganoff was prepared without meat 

Ingredients:
1 pack of soya chop a la pork chop Sante
1 onion
2 cloves of garlic
a piece of ginger
chili pepper
0.5l of bouillon
100g of sweetcorn from a tin
4 dill pickles
1 tablespoon of olive oil or butter
2 teaspoons of mustard
1 teaspoon of ketchup
half a teaspoon of curry powder
half a teaspoon of sweet paprika
2 allspices
2 bay leaves

Today's offer is a universal dish. A herby omelette you can serve for dinner or a quick lunch. It is easy and quick to prepare, so you can dish it out for a typical breakfast. If you do it in a big pan, so the omelette is thin, and you roll it, you can make a party snack. Add your favourite fresh herbs to the omelette. I added chives, parsley and dill. During the summer season, when herb gardens smell beautiful add basil, oregano, sage or mint. Every time you will get a different delicious dish.

Ingredients (1 omelette)
2 eggs
50ml of 30% sweet cream
1 tablespoon of parmesan
2 tablespoons of chopped chives
2 tablespoons of chopped parsley
2 tablespoons of chopped dill
4 tablespoons of thin cut ham
1 teaspoon of clarified butter
salt and pepper

I have at least three favourite basic components to lunch dishes. These are fish, kasha and pasta. I could eat them with other added ingredients almost every day. Every year I look forward to a summer trip by the seaside, where I can eat fresh fish and seafood without any limits. So I am worried about this year's summer holiday with the pandemic, which might frustrate my travel-cooking plans and dreams. For now, while waiting for the summer, I prepared steelhead with intense colour and with beautiful green basil pesto. Thanks to this, this dish gained another interesting flavour and beautiful look.

Ingredients (for 2 people)
2 pieces of trout
1 teaspoon of clarified butter
2 pinches of lemon pepper
salt
pesto
1 pot of basil
50ml of olive oil
a fistful of pine nuts
50g of parmesan
1 clove of garlic
salt

Lemons in my house disappear quickly. My children like fresh juices made from citrus fruit and lemons are essential. The more lemon juice the merrier. My husband drinks tea with lemon and during the summer I habitually prepare lemon and lime lemonade with mint. Lemon is associated with desserts, sauces, salads and drinks, but it is also a perfect addition to meat, sauces or soups. Today I bet the ranch on lemon for lunch, and not as a flavour balance or accent, but the determined guiding flavour. I prepared lemon soup with coconut milk, poultry meat and bulgur. The soup amazed the whole household - even my son, who is very suspicious when it comes to new dishes. Try it yourself.

Ingredients (for 4 people)
4 chicken thighs
100g of bulgur
400ml of coconut milk
1 teaspoon of butter
2 carrots
1 parsley root
a piece of celery root
a piece of leek
1 onion
2 cloves of garlic
1 chili pepper
a piece of ginger
1 teaspoon of butter
2 bay leaves
2 allspices
1 big lemon
1 teaspoon of curcuma
half a teaspoon of herbal pepper
2 tablespoons of chopped chives
salt and pepper