My children love shrimps. Usually it is the safest ingredient. In restaurants, shrimp dishes can be just a little too spicy, but they are always delicious... almost always. During one of our trips, my daughter - using the rule "when there are shrimps, always choose shrimps" - ordered a sandwich with them. She was surprised when the shrimps were cold and the sandwich was a disappointment. It was the only time when a dish with this ingredient was inedible for her. I don't know if we just went to the wrong place or this traditional Scandinavian sandwich isn't beloved by everyone, but since that time, small cocktail shrimps have been banned in our home. Today, after all those years I decided to remove the ban on shrimp sandwiches and make a version that makes you say WOW! It looked like a big mess, but it was delicious. I recommend it!

Ingredients (for 2 people)
2 buns or 4 slices of bread
1 avocado
2 tablespoons of lemon juice
2 tablespoons of chopped chives
lettuce
cucumber
pepper
2 eggs
150g of small shrimps
a piece of chili pepper
1 clove of garlic
1 tablespoon of chopped parsley
1teaspoon of butter
salt and pepper

Did you know that there are over 400 types of beans? They are a source of calcium, phosphorus and potassium. They also have soluble fibre, which helps remove surplus cholesterol from your organism. After soya and peas, beans are the third largest source of protein, so they are a good substitute for meat. Beans are unfortunately stodgy, so they are not recommended for little kids, elderly people and those with intestinal problems. Today I have a proposition of stew with beans and mushrooms. It is delicious, but not great if you're on a diet; but once in a while we can have a treat, can't we?

Ingredients:
300g of beans
200g of oyster mushrooms
250g of mushrooms
1 small onion
2 cloves of garlic
1 teaspoon of butter
1 teaspoon of marjoram
½ teaspoon of thyme
½ teaspoon of caraway seeds
salt and pepper

I really like the combination of pistachio and lemon. Till now I have eaten and used only roasted and salted pistachios in the kitchen. That was the case until recently, when I accidentally bought unsalted ones. Because I don't like throwing things away, I decided to use them... and they have become a permanent fixture of my dishes. This type tastes like pistachios, not like salt. It doesn't mean that I disown salty nuts. I also really like them, but I don't buy them so often, except for example for a film marathon. I always make sure that I don't eat too many though. It doesn't matter how many of them I put into a bowl, they will all disappear. I recommend trying unsalted ones. Nut lovers will love them as much as I do. Today's offer is a way of using unsalted pistachios in a cake. Try it for butter lemon cookies with pistachios. They are light, refreshing and really delicious. The recipe comes from TM's culinary book, but it is so easy that you can do it without it.

Ingredients (25-cm baking pan)
30g of unsalted pistachios without the shells
225g of butter
250g of caster sugar
½ teaspoon of lemon peel
1 teaspoon of vanilla essence
260g of flour
½ teaspoon of baking powder
50ml of lemon juice
a pinch of salt