My mum always served sweet omelettes. Prepared with strongly whisked egg whites and mixed with yolk and a bit of flour (reportedly it is called French muslin omelette) they were served with cherry confiture, cream and raspberry juice.

The omelettes were known in ancient Rome, but it was the French that honed them and diversified their taste. They made their way to Poland thanks to Maria Sobieska, who shared them during her numerous journeys around the country.

My daughter likes omelette with green peas and smoked salmon, and my son likes them with ham and cheese the most. Today I prepared for myself an omelette with asparagus and Parmesan.

Ingredients:
2 eggs
2 tablespoons of milk
1 tablespoon of flour
3 asparaguses
2 tablespoons of Parmesan
1 tablespoon of butter
salt and pepper

At long last they are here. Big and small, red and not so red, and all smelling of sun and summer. Strawberries. Again I will tread the path to the market for fresh fruit. I already have a special punnet, traditionally bought with the first portion of strawberries. Then, also traditionally and consistently, I will forget to bring it back to the shop to exchange for another one. So towards the end of summer, I will have at least four punnets and the strong resolution of giving them back when I next go shopping.

Today I have a recipe for some simple and extremely tasty mini cheesecakes with ricotta cheese and strawberries. You can make this dessert all year round – it works with every kind of fruit. In the winter serve it with chocolate sauce. This dessert has another asset. You can prepare them the day before and leave them in the fridge. Then you only need to decorate them. Providing that there is something left to decorate...

Ingredients (for 12 small cheesecakes):
250g of ricotta cheese
50g of butter
100g of shortbread biscuits
50g of caster sugar
lemon zest and lemon juice from half of a lemon
1 egg
1 egg yolk
150ml of 30% sweet cream
0.5 kg of strawberries
1 tablespoon of caster sugar.

What do you associate with holidays at the seaside? For me, apart from the beach, waves and sun, I think of fish – fried, grilled, smoked and the freshest you can imagine. Small fish, fresh from the cutter, baked on a griddle and crunchy as crisps, is the most pleasant snack on the boardwalk.

Recently, I was pleasantly surprised by the fish selection in one of my favourite markets. It appears that I can buy fish which we know from holiday dinners by the Adriatic Sea. Sea bass, also known as bar or moron, is a sea fish living in the Mediterranean, North sea and Black Sea. It is bred due to its exceptional palatability in Greece, Italy, Turkey, Spain and Croatia.

I recommend it baked or grilled with herbs and citrus fruits, though its gentle white meat doesn't need too many ingredients.

Ingredients:
4 sea bass
6 cloves of garlic
4 spring onions
100g of butter
2 tablespoons of olive oil
8 tablespoons of fresh minced herbs: coriander, dill, basil
3 sprigs of rosemary

I like halvah very much, but on a ten-point scale, I estimate its sweetness as fifteen.

I have prepared recently a very simple dessert with halvah, which doesn't cause hyperglycaemia after the first bite. In this dessert I combined the characteristic sesame taste of halvah with a hint of orange and cherry confiture to sharpen the flavour and for decoration. If the confiture you have is too thick, heat it up a bit, so that the purple cherry sauce spills out appetisingly onto the dessert .

Ingredients (for two people)
150g of mascarpone cheese
100g of vanilla halvah
the juice and peel from one orange
100g of oat-sesame cookies
3 tablespoons of cherry confiture

May is my favourite month of the year. The spring is in full bloom: greenery, flowers and sun. It is warm (most of the time), but not too hot yet, and on the market stands we have the first fresh vegetables.

The spring has made me a little crazy. All the salads I have made recently are green. The same happened last year. The main ingredients of today's salad are broccoli, feta cheese and fresh cucumber. You should make for this dish a light but distinctive garlic dip. So that it looks as good as it tastes, serve it in a separate small bowl, and only add it to the salad once it is on the plate.

Ingredients:
broccoli
150g of feta cheese
1 cucumber
1 small red onion
radish sprouts
a fistful of sunflower seeds
a fistful of almond slices