I have already written about the cookery book by Kevin Aiston. Today, coaxed by my children, I used one of the recipes. "Toad in the hole" has been known in the United Kingdom since the year dot. The oldest recipe dates back to 1747 when it was made with pigeon, whereas now we add sausages. Sicilians copied toad in the hole and serve their own version called frittola.

To tell the truth I don't know why this dish is called "toad in the hole" and I approached it with great caution. To my surprise it was delicious! The dish is simple to prepare and remarkable because most children like sausages. According to the original recipe, you should add rosemary to the dough. I didn't have any so I added some minced basil and cherry tomatoes. It was a good choice. I baked 4 sausages; you can use as many as you need and as many as you can fit in your casserole dish.

Ingredients:

4 sausages

3 tablespoons of oil

2 onions

150g of flour

2 eggs

150ml of milk

1 fistful of basil

Today I have another idea for a dish which you can prepare in your own way. You can fill stuffed baked apples with the ingredients you have in the kitchen or with whatever you like. These apples may be a dessert, but you should remember that regardless of filling it isn't a small dish. It is best to serve it after a less copious dinner or as afternoon tea. Otherwise the overfed feaster will not appreciate the taste of your dish.

Ingredients:

4 apples

1 fistful of raisins

5 dried apricots

1 fistful of walnuts

1 tablespoon of lemon juice

1 tablespoon of honey

half a teaspoon of cinnamon

1 teaspoon of butter

Every time I make eggs in horseradish sauce for dinner, I wonder why I make it so rarely. When my daughter was going to kindergarten one of the mums was nervous about the fact the children had eggs in horseradish sauce for dinner. Reportedly, a kindergarten is not a milk bar. It was strange because it was only a problem for the mum. Her daughter relished this dinner.

My family demands a huge amount of the sauce. For this dinner I serve boiled potatoes and broccoli, which are all swimming in the sauce. Maybe it doesn't look attractive, but it tastes excellent...

Ingredients:

4 eggs

2 tablespoons of butter

2 tablespoons of flour

200ml of vegetable stock or water

2 tablespoons from a jar of grated horseradish

salt

I think I must have made creamy soup from every vegetable. Recently, my friend made me aware that I had forgotten about leek. Until recently I always thought of leeks as ingredients in traditional soups or salads. Now cream of leek will be a permanent soup on our menu.

This robust soup, slightly mollified with sweet cream, warms us up on winter afternoons. Making use of a recipe by Karol Okrasa, you may  serve it with smoked cottage cheese. You should try it – it is an interesting combination.

Ingredients:

3 leeks

half celery roots

2 potatoes

2 cloves of garlic

2 tablespoons of oil

1 tablespoon of butter

a half stock cube

a half teaspoon of ground coriander

a pinch of red pepper

3 tablespoons of sweet cream

Do you remember the time when cocoa was a rarity and in our childhood mugs we most often had caffeine-free corn coffee, Inka coffee or tea with sugar and milk (in Poland called "bawarka"). I still like all of these drinks. My brother didn't drink corn coffee, and "bawarka" and Inka coffee were a kind of punishment for him. My children don't like Inka coffee either. I don't dare give them "bawarka", but I drink it sometimes .

Recently, quite coincidentally, I found on the internet a website about Inka coffee. It turns out that I can make a few interesting and tasty drinks. Most of them I would rather combine with desserts. As well as fruit, my children got one of them for dessert. The combination of two kinds of chocolate, Inka coffee and whipped cream was excellent.

Ingredients (for two people):

5 pieces of dark chocolate

5 pieces of white chocolate

200 ml of milk

4 teaspoons of Inka coffee

150ml of 30% sweet cream

1 teaspoon of caster sugar

2 tablespoons of chocolate glaze