New products and access to a huge amount of recipes from all over the world have made our diet more varied. Despite my best efforts, I sometimes hear the fatal question: "Mum, when will we have sausages for supper?" Even though I try to make sandwiches that don't drive them away from the plate, my children much prefer sausages, crepes or pasta with tomato sauce. I sometimes wonder when they will grow up and change their approach to food and voluntarily try new things.

This time I gave in and prepared sausages for supper. I served them in a different way. My home-made hot-dogs contained cheese, dill pickles, tomatoes, red onion and arugola as well as sausages. My children thought that they were pretty good. My daughter, as usual, poured on such an amount of ketchup that she wouldn't have noticed if there had been a boiled carrot instead of a sausage in the bun.

Ingredients:
4 bridge rolls for hot-dogs
4 sausages
4 slices of cheese
1 red onion
2 dill pickles
1 big tomato

Of all the days of the week we like Friday evening the most. Tasty supper, sometimes a glass of wine, a movie, a chat and a moment's peace after a long rough week.

Sometimes this is the only time for ourselves. Our children completely use up our free time, so although they are theoretically free, our weekends are chock-full. Do you also know the situation when on Friday you plan to do a lot of things, but then reality interferes, and on Sunday evening the to-do list is as long as it was on Friday?

Today I have a recipe for my supper last Friday. The dish was light and very tasty. Depending on the size of the meal, you can use this recipe to prepare a grand starter before dinner.

Ingredients (for 2 people):
3 beetroots
125g of goat cheese
10 walnuts
5 tablespoons of honey
2 tablespoons of lemon juice
2 tablespoons of olive oil

Chia is a species which comes from the central and southern parts of Mexico and Guatemala. It is valued for its seeds. Chia was grown by the Aztecs during pre-Columbian times. Historically, chia seeds were used as a basic comestible product of Aztec tribes in the middle of Mexico.

Chia seeds, which are tasteless, may be added to everything. Dry seeds are great for yoghurt, bread or salads. They absorb water very well, so are excellent for thickening soups or sauces. Among all oils, the oil from chia seeds is the richest source of Omega-3 acid (63%). For comparison, the oil from linen contains 54% Omega-3 acid.

Omega-3 acids help the brain to function, facilitate study and improve memory and concentration. They also aid the nervous system, have a calming effect and can even help to relieve the symptoms of depression. For older people, they can help to prevent the onset of Alzheimer's.

Today my proposal is how to get used to chia seeds in desserts. Though at first you might object to the dessert's consistency, it is worth persevering because it is really tasty.

Ingredients (for 2 people)
2 tablespoons of chia seeds
50ml of milk
200ml of coconut milk

Today I would like to write about how to prepare something tasty for supper when you have an almost empty fridge. Usually, I go shopping once a week, and I buy bread, fresh vegetables and fruit. Sometimes, the day before shopping, my husband's old friend "Echo" from his bachelor days lives in my fridge. He isn't fit for eating, but his presence sparks my children's hunger and my nervousness when I hear the daily question: "Mum, what's for supper today?"

A fast survey of my fridge and on the countertop there were eggs, a courgette, an onion, two kinds of cheese and ... and that's all. Too much and not enough.... From these ingredients and a few seasonings I made some very tasty but small baked balls. You may prepare any sauce for them and you have a vegetarian dinner. We ate them with horseradish or ketchup and tomato-basil salad.

Ingredients:
2 courgettes
1 teaspoon of salt
90g of breadcrumbs
2 eggs
50g of oscypek (smoked ewe's milk cheese made in the Tatra Mountains)
50g of cheese
a fistful of minced dill

I associate autumn at the market with beautiful courgettes, pumpkins and pears; apples and plums of different colours and varieties. Today I decided to mix autumn vegetables and fruits, and I made a salad with pumpkin, feta cheese and plums, seasoned with honey, cinnamon and chili pepper. Parsley and walnuts completed the dish. Autumn on a plate in both taste and colours.

Remember to choose hard plums and bake the pumpkin al. dente. Overdone vegetables don't look beautiful, and the texture of the salad will leave a lot to be desired.

Ingredients:
400g of pumpkin
3 tablespoons of olive oil
1 tablespoon of fresh rosemary
1 teaspoon of dried thyme
100g of feta cheese
4 plums