My children and my dog love blueberries and they are happy that we can buy them in many shops all year long. It means we can enjoy our favourite fruit, even though we don't have so many when the price goes up when they're out of season.

Today I want to share a recipe for a layered, light dessert with blueberries. It looks amazing and doesn't require a lot of work, and as for the result? You have to try it for yourself.

Ingredients (for 4 people)
200g of blueberries
2 tablespoons of lemon juice
3 tablespoons of maple syrup
200ml of 30% sweet cream
2 teaspoons of caster sugar
3 teaspoons of gelatine

Of all cakes and cookies my children like muffins the most. They love all of them: with fruit, crumble topping or icing. I bake muffins often because they are yummy, easy to prepare and you don't need to use sophisticated ingredients. You can bake muffins which suit any event: in spring with lemon and courgette, in summer with a lot of fruit, in autumn with pumpkin and plums, and in winter spicy muffins with ginger and nuts. Today I would like to share with you the recipe for yeast muffins with Nutella, peanut icing, salty pistachios and dried flowers. They are fragrant, yummy and beautiful. I recommend them!

Ingredients (12 muffins)
dough
250g of flour
7g of dry yeast
1 egg
75g of sugar
125ml of milk
40g of butter
a pinch of salt
4-5 tablespoons of Nutella

Today I would like to share with you the recipe for a light and healthy dinner. I served rainbow trout with mustard sauce and pot barley with courgette and fresh salad. I like these kinds of dishes. They are easy, they don't need a lot of work and each time the result is amazing. You can make a hot white sauce, but this time I decided to make a cold sauce with natural yoghurt and French mustard. If you make a different sauce – with capers, lemon or garlic – you will end up with different, excellent dishes.

Ingredients (for 2 people)
300g rainbow trout
2 twigs of thyme
2 slices of lemon
1 clove of garlic
1 tablespoon of clarified butter
100g of pot barley
4 small courgettes
1 shallot
1 clove of garlic
1 tablespoon of oil
salt and pepper

November is the most depressing month of the year for me. The gloomy autumn days, no leaves on the trees and early dusk don't really inspire optimism. Although in December the weather is often the same, the fact that Christmas is coming definitely makes this time happier. Therefore, I offer you today a dessert that will make your day warmer, happier and tastier. Frozen black currants go really well with yeast cake. If you have these treasures in your kitchen, you should make thick, sweet-sour mousse or jam and add it to your cake. This fragrant cake will go great with tea on a dark November afternoon.

Ingredients
dough
250g of flour
7g of dry yeast
1 egg
75g of sugar
125ml of milk
40g of butter
a pinch of salt
filling
500g of black currants
100g of sugar
3-4 tablespoons of water

A few years ago in a restaurant in Warsaw that serves fusion food we ate black pudding with raspberries. At the time the combination was very uncommon, but amazingly delicious. This unlikely combination enriched the traditional food and more innovative recipes were added to the culinary cannon. A few weeks later I recreated this flavour in my kitchen, and now black pudding is always on our menu. My children recently enjoyed it. My daughter, who treats this blog as a handheld cookery book, asked me to write down the recipe. Maybe you will also use it?

Ingredients (for 2 people)
300g of black pudding
1 big onion
½ a clove of garlic
1/2 teaspoon of chopped chili pepper
150g of raspberries
1 twig of rosemary
2 tablespoons of maple syrup
1 teaspoon of lemon juice
1 teaspoon of butter
1 tablespoon of oil
salt and pepper