Today I would like to share with you the recipe for a dish which I prepare for my children on beautiful, sunny afternoons. They liked the dessert with rhubarb, strawberries, coconut crumble topping – but without flour and sugar – especially if I served it with their favourite ice cream. I think I will make it more often because as well as its excellent flavour it has a couple of other assets: you don't need any sophisticated ingredients, you may prepare it easily and fast, and you may use any seasonal fruit.

Ingredients (for 4 people):
3 long sticks of rhubarb
250g of strawberries
4 tablespoons of xylitol
4 tablespoons of butter
150g of desiccated coconut

Everybody in my home likes fish. I would prepare it more often, but it is not easy to find a fishmonger I can trust, where I may buy tasty and fresh fish. Today we tested one of the recommended small fishmongers. In this modest housing estate shop you can buy products from the river, lake and seas and also others from ecological sources. We were not disappointed and we will visit this shop often.

Today we had fresh fillets of red snapper on our table. Raw red snapper is light red, but after baking the meat is white and mild. I served it with green asparagus spears and an interesting tasting salsa with low-salt cucumbers. A big asset of this dish is its flavour, spectacular looks and that it only took 30 minutes to prepare. I like this kind of dish!

Ingredients (for 4 people)
800g of red snapper fillets
6 sprigs of thyme
3 sprigs of rosemary
4 cloves of garlic (unpeeled)
salt, white pepper
salsa
4 low-salt cucumbers
half a red pepper
half a chili pepper
2 cloves of garlic (peeled)
4 tablespoons of minced chives
2 teaspoons of honey
the juice from half a lemon

At last it is the strawberry season. Now the fruit not only looks beautiful but is tasty and smells like nothing else in the world. Again we will eat porridge with strawberries, noodles with strawberry mousse for dinner, strawberry cocktails for afternoon tea, and salad with strawberries for supper. Every year I go at the strawberry season with gusto, and after a few weeks I will be fed up and won't be able to look at this yummy, fragrant fruit.

For a good start, I recommend an excellent and healthy strawberry dessert with chia seeds. It is great after Sunday dinner, for afternoon tea, or, if you prepare them earlier, for an energetic, filling and yummy breakfast.

The inspiration for this dessert comes from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg.

Ingredients (for 4 people)
300g of strawberries
300ml of milk (it may be coconut milk or whatever you prefer)
honey or maple syrup
4 tablespoons of chia seeds
fruit and peppermint leaves for decoration

Everybody in my family knows that broth is my favourite soup. But when I think about cooking and eating it when it is 30C outside, I feel hotter. On these summer days I definitely recommend light and refreshing cold soups.

Until now I have made cold beet soup with chard as the base ingredient. My husband and my dad both like this kind of cold soup. Today I tried a new version of cold soup. Cold cucumber soup with natural yoghurt with dill and peppermint leaves was excellent. You may serve it with hard boiled eggs or new potatoes.

The recipes comes from from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg.

Ingredients (for 4 people)
800g of natural yoghurt
4 fresh new cucumbers
2 tablespoons of minced peppermint leaves
4 tablespoons of minced dill
2 cloves of garlic
4 eggs
salt and pepper

My children love muffins. This year to give them joy on Children's Day I prepared fluffy, moist muffins with rhubarb, a crunchy crumble topping and lemon icing. They were excellent and everybody, not only the children, liked them.

My children (on the off-chance) saved a couple of the muffins for later and left them for their packed lunch. It is fortunate my children are so far-sighted, because the rest of the muffins disappeared in a flash.

Ingredients (12 muffins)
dough
250g of flour
1 teaspoon of baking powder
half a teaspoon of baking soda
150g of brown sugar
1 teaspoon of vanilla essence
250ml of milk
60ml of oil
1 egg
a pinch of salt
crumble topping
40g of butter
80g of flour
40g of caster sugar