Blueberry buns are for me a symbol of summer travels, regardless of the holiday destination in Poland. There's still a little time till my next holiday, but I can't wait any longer, so I decided to prepare my own blueberry buns. Everything was excellent: perfect leavened dough, yummy fruit, not too toilsome preparation and a glamourous effect on the plate. Unfortunately, not very strategically, I went out and when I came back only one bun was left on the plate. Well, it's good they left me something - if only one bun  I should probably be happy with this. It is the best kind of review for chefs and bakers. But I have to bake some more, because I didn't get enough of those blueberry baked goods.

Ingredients (8 buns)
dough
250g of flour
7g of dry yeast
1 egg
75g of sugar
125ml of milk
40g of butter
a pinch of salt
filling
200ml of blueberries
1 teaspoon of potato flour
2 teaspoons of caster sugar

My daughter fell in love with pad thai the first time she tried it. We always make this dish together, and then it's my daughter who is the chef and master of the sauce. I have to peel and cut. Pad thai is for me not only a yummy dinner; it is also a fun time with my daughter in the kitchen.

Today I would like to share with you the recipe for pad thai with duck and vegetables – courgette and pepper. The other ingredients are traditional: pasta, mung bean shoots, peanuts, tofu and obviously the sauce. In my daughter's opinion, shrimps are the best ingredients in pad thai. I like pad thai with duck the best.

Ingredients (for 4 people)
300g of rice or wheat noodles
4 tablespoons of chopped roasted peanuts
5 tablespoons of mung bean shoots
1 tablespoon of butter
sauce
5 tablespoons of fish sauce
3 teaspoons of lemon juice
1 teaspoon of tamarind paste
3 tablespoons of sugar
2 tablespoons of chopped chili pepper
Mix all the ingredients of the sauce. You can heat it a bit to dissolve the sugar more easily.

Each of us has their own favourite dish with rolled oats. Sometimes I sneak some rolled oats into my dishes, because I know how healthy it is. I add them to cakes, cookies and crumble toppings, and recently I secretly added them to a fruit cocktail. The fruit cocktail was a healthier and more balanced second breakfast for my children. I blended the rolled oats with fruit and natural yoghurt, so my children didn't notice and said that the second breakfast was yummy.

Ingredients (for 2 people)
400ml of natural drinkable yoghurt
1 mango
0.5kg of strawberries
1 tablespoon of lemon juice
2 tablespoons of maple syrup
4 tablespoons of rolled oats

During forced online learning I feel like good organised catering. There are three people at home with headphones and ogling a computer screen and talking with an invisible speaker, and I am running between them, bringing meals. Of course it isn't the case that every day I serve a five-course lunch, second breakfast, afternoon tea and dinner. Sometimes I rest and we have pizza for lunch, so I have a longer break for coffee. I also try in this hard time to give everybody something he or she especially likes. My daughter loves spaghetti à la carbonara, and my son likes pancakes.

Today is an offer for my husband. Coconut cake with rhubarb is wet, a little sour, has lots of coconut and it smells like sunny summer. It is perfect with tea during a lazy sunny afternoon, and the summer holiday is coming very soon.

Ingredients (20×20-cm cake tin)
dough
250g of flour
1 teaspoon of baking powder
100g of brown sugar
100g of butter
2 tablespoons of desiccated coconut
1 tablespoon of cream
coconut layer
8 tablespoons of desiccated coconut
2 tablespoons of butter
2 tablespoons of sugar
additional ingredients
5-6 stems of rhubarb
3 tablespoons of brown sugar

Today's offer is a one-pot dish, satisfying and delicious, which will bring pleasure to the fussiest eaters. I prepare it when I want something warm during a long autumn afternoon or when I am too lazy to make a second dish. After this dish it isn't necessary. It is also perfect on a camping trip. You need only a portable stove, one big pot and of course the ingredients. Less mess means less washing up. And it is nice little change when cooking in makeshift conditions.

Ingredients:
500g of mincemeat
1 leek
3 cheese spreads
1l of vegetable bouillon
1 tin of sweetcorn
1 bunch of asparagus spears
1 small onion
2 cloves of garlic
1 chili pepper
1 tin of coconut milk
1 bay leaf
2 allspices
2 tablespoons of oil
salt and pepper
2 tablespoons of chopped chives