Today a Spanish proposal, which is excellent as a hot supper or quick dinner. Maybe it will bring back a nice memory for these who spent their holiday under the Spanish sun or an incentive for those who have never been there and haven't tried the specialities of Spanish food.

Chorizo is a traditional Spanish sausage made from pork. It has a strong fragrance and peppery taste which is difficult to mix up with something else. A characteristic feature of chorizo is its main seasoning: sweet smoked red pepper.

I made a stew or rather a hotpot with chorizo, chickpeas and tomatoes by using a recipe of Karol Okrasa. In accordance with this recipe, we ate it with lightly baked tortillas, but I think it would also be great with kasha or pasta.

Ingredients:
200g of chorizo
1 tin of chickpeas
1 tin of tomatoes (cubed)
2 cloves of garlic
1 onion
200ml of dry red wine
4 tablespoons of minced parsley
6 tortillas
salt, pepper and sugar

The recipe I used to prepare my last dessert was named "Two ways to prepare millet groats muffins". This time I chose one of them. I made muffins with caramelized nectarines and white chocolate. They were excellent: not too sweet - fluffy and moist on the inside and crunchy on the outside. It was good I was able to prepare two batches of the muffins with the ingredients from the recipe, because the first one disappeared in a few minutes. It was no wonder, as they had such a beautiful smell you couldn't focus on anything else.

Ingredients (for 24 muffins):
Dough:
300g of flour
100g of millet groats flakes
280ml of buttermilk
280g of brown sugar
3 eggs
100ml of oil
1.5 teaspoons of baking powder
100g of white chocolate
Crumble topping
50g of butter
50g of flour
30g of millet groats flakes
70g of caster sugar

Pork tenderloin is one of the most valuable types of pork meat. It has universal application. You may stew it with onions, fry or roast it.

Today I would like to share with you a recipe for roast pork tenderloins in French pastry. Prepare it with steamed vegetables or fresh salad, and we have an excellent, impressive meal, which is not so difficult to prepare.

Ingredients:
1 pork tenderloin
1 pack of chilled French pastry
7 dried tomatoes
6 slices of Parma ham
100g of mozzarella cheese
a fistful of basilica leaves
4 sprigs of rosemary
2 tablespoons of olive oil
2 tablespoons of sesame seeds
2 tablespoons of milk
salt and pepper

Ricotta is a kind of soft unripened cheese, which is produced in Italy with goat's, cow's or sheep's milk by a long cooking process. Apparently, because of the way it's prepared, ricotta shouldn't be called cheese but rather a milk product. It is an interesting fact that ricotta contains five times more calcium than cottage cheese.

Ricotta is excellent for desserts but you may use it also with dry dishes like pasta or as a filling for tarts.

Today's dessert could be called cheesecake or thin cheese tart because it has more caramelized fruit than cheese. Due to this it is light, less caloric than traditional cheesecake and may be eaten even by these who count calories. The beautiful sweet-and-sour aroma of cinnamon plums and almonds means it is the perfect culmination of an autumn dinner.

The inspiration for this dessert comes from the Lidl online cookery book.

Ingredients:
dough
500g of ricotta
2 eggs
5 tablespoons of brown sugar
1 teaspoon of lemon essence
lemon zest
fruit:
500g of plums
1 teaspoon of cinnamon

Usually, I don't give the recipe for a whole dish. Sometimes I suggest what in our opinion the main ingredient tastes best with. Everybody has their favourite flavours and side dishes. In our past there were also well established combinations: on Sunday dinner there should be broth, roast chicken, chips and lettuce; we always served frikadellers with potatoes and fried carrots; and we liked beef stew with buckwheat groats and gherkins. However, sometimes it is worth thinking out of the box and trying other combinations. The new quality of the food can surprise us.

Today for a change, the dish is a complete meal. It has everything you need. You may add of course your favourite salad, but it isn't necessary. When my children see fish, they ask me for salad with sauerkraut.

The idea for a fisherman's burger (for this dish is my recipe today) was created on holiday when my daughter ordered a meal with a similar name and she was very disappointed. The fish – which came in a crispy roll ¬- was so heavily spiced that we didn't know if it was a fish or something different. You may use any kind of fresh fish to prepare a fisherman's burger: codfish, hake or pollock, but salmon would be great as well.