Today I would like to share with you a recipe for a dessert which your children can help with. Even pre-schoolers (with a little support) can make them. From experience I know that it is great for children's parties. Every child likes jelly, and it is a good way to sneak in some fruit for reluctant fruit eaters.

For the light version you should use natural yoghurt. I like this dessert best with vanilla fromage frais. My dessert had only two layers: cheese and jelly, but what it looks like depends on your invention and time, because each layer has to set before you add the next one. You may use your favourite fruits, but you should remember that the jelly won't set if you use kiwi or pineapple.

Ingredients (for 5 people)
300g of vanilla fromage frais
2 jellies
pieces of fruit

New Year's Eve is approaching fast. Today I have a recipe for people who are going to spend this night at crazy parties and balls. Small snacks will appear on the party tables. These should not threaten to spoil our evening dresses and should be easy to grab between dances. We will not have to guard our plate, and during standing parties it is difficult to use knives and forks. The best option will be canapés, rolls and the other bite-sized snacks.

I would like to share with you a recipe for biscuits with two kinds of filling. The first one is a salad with smoked salmon and shrimps with a bit of mayonnaise, and the second is an avocado paste with feta cheese. Put into small biscuits, they look beautiful and taste excellent. You can prepare the biscuits yourself. However, if the preparations for the New Year's Eve party run on longer than planned, you can use ready-made biscuits from the shop.

Ingredients (for 24 mini biscuits)
Filling 1
100g of smoked salmon
100g of shrimps
half a sweet red pepper
8 pickled mushrooms
a fistful of minced chives
half a teaspoon of mustard
1 teaspoon of mayonnaise

A few years ago we discovered salty caramel ice cream. It was excellent, less sweet than traditional caramel ice cream and very tasty indeed. When I came across the recipe in Lidl's online cookery book, prepared and presented by master Paweł Małecki, it took me back to that carefree holiday. Apart from salty caramel, the primary ingredient is puffed rice, which I remember from childhood. Preparing this dessert is so easy that I thought my children would be able to do it.

Apparently, children can eat any possible amount of sweets. Anything which an adult couldn't manage to eat is just an appetizer for kids. This time it so happened that we reached the breaking point of my children. After this dessert my small stuffed creatures slapped their bellies and said "It was tasty, but so ... sweet.

Though the dessert was excellent, it was really very sweet. An obligatory adjunct should be strong, bitter tea or fragrant, black coffee, and...you won't want to try a second helping .

Maybe you have some ideas on how to prepare this excellent dessert so it is a bit less sweet?

Ingredients (for 6 people):
50g of puffed rice
1 tin of dulce de leche
250g of mascarpone cheese
200ml of 30% sweet cream
0.5 teaspoon of sea salt
75 g of peeled almonds

If I ever had to stop eating meat, I would only be able to do it if I could still eat fish. I like all kinds of fish, so I like to go to the seaside where dinners in fish restaurants are an obligatory part of the agenda. On the Polish west coast we often visit a fish and chip shop in Kamień Pomorski. For a few years they have prepared excellent fish dishes with fresh fish from the sea. The local fish soup is second to none, and we always eat it when we are there.

Today I would like to share with you the recipe for my fish soup. It has a lot of tomato with spicy ajvar and a couple of types of fish. The kind of fish you choose depends on what you like and what you can buy. You can use fillet of fish, which is convenient because there are no bones. It's better to buy whole fish from which you can cut fillets and use the rest to cook fish bouillon. Cooked this way it has a deep and more intense taste.

Ingredients
bouillon
0.3 kg of leftover fish
3 allspices
2 bay leaves
1 clove garlic (with skin)
a quarter of onion
the rest
0.7 kg of fish fillet
1 carrot
1 parsley root

Fish reigns on Christmas Eve. Traditionally, we serve herrings, carp, zander, and sometimes salmon. In our home we like fried carp and jellied carp, and we have herring served with onion or in a cream sauce. It is our steady repertoire. Every year we prepare something new and interesting. Certain dishes have settled with us for a long time, but others, even though they were good, don't come back the next year.

This time I would like to propose to you a salad with anchovies, beetroots and eggs. It looks extremely decorative, especially when served in glasses. Next time I will add a layer of diced doll pickles mixed with hot peppers. This sour and spicy taste should go very well with the salty anchovies and sweet beetroots.

Ingredients (for 2 people):
200g of anchovies
2 beetroots
3 eggs
2 tablespoons of minced parsley
1 tablespoon of olive oil
1 tablespoon of lemon juice
1 teaspoon of honey
salt and pepper