We love broad beans. After cooking I have to divide them into 4 perfectly equal groups, or there will be a great scene over the bowl: "Mum, he ate more!", "Dad, don't take three at once!"  My love is so big that it's rare I don't eat everything at once. But sometimes (for example this time) using all my willpower I managed to peel some of them and prepare a delicious dish with this green delicacy. Today I present a quick and incredibly delicious spicy salad with broad beans and tomatoes. If you can resist, leave it till it has cooled down in the fridge for at least an hour. It is best when the flavours are mixed up.

Ingredients (for 2 people)
300g of broad beans
200g of cherry tomatoes
half a red onion
1 clove of garlic
chili pepper
3 tablespoons of chopped basil
2 big capers
3 tablespoons of olive oil
1 teaspoon of maple syrup
lemon
salt and pepper

Blueberry buns are for me a symbol of summer travels, regardless of the holiday destination in Poland. There's still a little time till my next holiday, but I can't wait any longer, so I decided to prepare my own blueberry buns. Everything was excellent: perfect leavened dough, yummy fruit, not too toilsome preparation and a glamourous effect on the plate. Unfortunately, not very strategically, I went out and when I came back only one bun was left on the plate. Well, it's good they left me something - if only one bun  I should probably be happy with this. It is the best kind of review for chefs and bakers. But I have to bake some more, because I didn't get enough of those blueberry baked goods.

Ingredients (8 buns)
dough
250g of flour
7g of dry yeast
1 egg
75g of sugar
125ml of milk
40g of butter
a pinch of salt
filling
200ml of blueberries
1 teaspoon of potato flour
2 teaspoons of caster sugar

My daughter fell in love with pad thai the first time she tried it. We always make this dish together, and then it's my daughter who is the chef and master of the sauce. I have to peel and cut. Pad thai is for me not only a yummy dinner; it is also a fun time with my daughter in the kitchen.

Today I would like to share with you the recipe for pad thai with duck and vegetables – courgette and pepper. The other ingredients are traditional: pasta, mung bean shoots, peanuts, tofu and obviously the sauce. In my daughter's opinion, shrimps are the best ingredients in pad thai. I like pad thai with duck the best.

Ingredients (for 4 people)
300g of rice or wheat noodles
4 tablespoons of chopped roasted peanuts
5 tablespoons of mung bean shoots
1 tablespoon of butter
sauce
5 tablespoons of fish sauce
3 teaspoons of lemon juice
1 teaspoon of tamarind paste
3 tablespoons of sugar
2 tablespoons of chopped chili pepper
Mix all the ingredients of the sauce. You can heat it a bit to dissolve the sugar more easily.

Each of us has their own favourite dish with rolled oats. Sometimes I sneak some rolled oats into my dishes, because I know how healthy it is. I add them to cakes, cookies and crumble toppings, and recently I secretly added them to a fruit cocktail. The fruit cocktail was a healthier and more balanced second breakfast for my children. I blended the rolled oats with fruit and natural yoghurt, so my children didn't notice and said that the second breakfast was yummy.

Ingredients (for 2 people)
400ml of natural drinkable yoghurt
1 mango
0.5kg of strawberries
1 tablespoon of lemon juice
2 tablespoons of maple syrup
4 tablespoons of rolled oats

During forced online learning I feel like good organised catering. There are three people at home with headphones and ogling a computer screen and talking with an invisible speaker, and I am running between them, bringing meals. Of course it isn't the case that every day I serve a five-course lunch, second breakfast, afternoon tea and dinner. Sometimes I rest and we have pizza for lunch, so I have a longer break for coffee. I also try in this hard time to give everybody something he or she especially likes. My daughter loves spaghetti à la carbonara, and my son likes pancakes.

Today is an offer for my husband. Coconut cake with rhubarb is wet, a little sour, has lots of coconut and it smells like sunny summer. It is perfect with tea during a lazy sunny afternoon, and the summer holiday is coming very soon.

Ingredients (20×20-cm cake tin)
dough
250g of flour
1 teaspoon of baking powder
100g of brown sugar
100g of butter
2 tablespoons of desiccated coconut
1 tablespoon of cream
coconut layer
8 tablespoons of desiccated coconut
2 tablespoons of butter
2 tablespoons of sugar
additional ingredients
5-6 stems of rhubarb
3 tablespoons of brown sugar