This is not the first time I've said that I like to give culinary pleasure to my relatives. My daughter says that her sides are becoming dangerously round, but she can't say no to my delicacies. Round sides are a joke, because she trains so intensively there is no danger of this. The easiest way to give my son pleasure is make any type of pancakes. So I don't make always the same kind, I play and experiment with the ingredients, adding new bonuses and fruit. It pleases me all the more that my son eats them in industrial quantities.

Today I made delicious lemon-poppy seed pancakes. They were perfect with maple syrup and fresh fruit. I recommend them.

Ingredients:
200g of kefir
2 eggs
150g of flour
1 teaspoon of baking powder
half a teaspoon of baking soda
2 tablespoons of brown sugar
2-3 tablespoons of lemon juice
2 tablespoons of poppy seeds
1 tablespoon of lemon zest
2 tablespoons of oil

Lately I asked my children which fish dish they like the most. In first place outside the home is always fried zander in Pomorski Kamień. At home in first place was fried salmon with lemon sauce. Depending on the season I serve it with potatoes, purée, rice, cauliflower or broccoli. Usually I serve it with fresh salad. Cooked vegetables are a good way to eat the rest of the lemon sauce. Today I chose new potatoes and steamed asparagus spears. The potatoes were of course cooked in their skins and served with butter and dill. I don't marvel at my children's choice. I also love this dish.

Ingredients (for 2 people)
300g of salmon
1 teaspoon of lemon pepper
2 twigs of thyme
lemon zest from one lemon
1 tablespoon of clarified butter
1 bunch of green asparagus spears
4-6 new potatoes
1 teaspoon of butter
2 teaspoons of chopped dill
salt
sauce
3 tablespoons of butter
2 tablespoons of flour
200ml of bouillon
50ml of 30% sweet cream
3 tablespoons of lemon juice
1 tablespoon of lemon zest
1 tablespoon of chopped dill
a pinch of curcuma

On hot days I don't want to stay in the kitchen preparing meals for the whole family. However, I know that whatever the weather, my family and I like to eat something sweet for dessert. So as not to stand in a hot kitchen at the hottest time of the day, I try to prepare as much as I can the evening before, when the aura is kinder for home cooks.

My proposition for today – three-ply strawberry cheesecake served cold – is amazing in this regard. The whole dessert can be prepared the day before, and after dinner you can make aromatic coffee and just take the dessert out of the fridge. My cheesecake contains three layers, but each one is different. The dessert has another advantage. I didn't add a single teaspoon of sugar. It is light, refreshing and full of strawberries. So if it isn't sweet enough for you, you can use vanilla fromage frais instead of yogurt.

Ingredients (20-cm cake tin)
1st layer
350ml of natural yoghurt
150ml of blended strawberries
2-3 teaspoons of gelatine
a couple of tablespoons of hot water
Dissolve the gelatine in the hot water. Cool it down but don't let it set. Mix the yoghurt with the blended strawberries. Add the gelatine and mix it in thoroughly. Pour the first layer into the cake tin and leave in the fridge until it has set.

I think that new potatoes are already everywhere. We really like them, especially prepared in their skins and served traditionally with butter and dill. Add cold kefir or natural yogurt plus fried eggs, and you have a dinner for a hot day.

Today I want to offer you a simple Polish dish, which is also perfect for a quick lunch or snack on a summer day. Pyry z gzikiem (potatoes with spicy cottage cheese) are potatoes cooked in their skin (they don't have to be new – but now they are the best) served with a spicy version of curd cheese. It's enough to add chives, dill, salt and pepper, but I also added a lot of radish, which I really like and goes perfectly with curd cheese and potatoes. Golden fried bacon was the finishing touch. You can leave it out, but if there is a carnivore in your house, the dinner won't be complete without it 

Ingredients (for 2 people)
4 new potatoes
200g of cottage cheese
100ml of natural yoghurt
6-8 radishes
3 tablespoons of chopped dill
3 tablespoons of chopped chives
chopped chili pepper
100g of smoked bacon
salt and pepper

Despite coming from Warsaw, I have never liked tripe. Its appearance puts me off and I know how it is made. I probably shouldn't think about it, but I can't help it. Today I prepared a different version of tripe, which looks much better and is much nicer to prepare. Tripe soup from oyster mushrooms is an interesting dish for lovers of mushrooms and vegetables; they are aromatic, spicy and the taste is similar to original beef tripe.

Ingredients:
500g of oyster mushrooms
1 carrot
1 parsley root
1 onion
2 cloves of garlic
chili pepper
2 tablespoons of tomato concentrate
1 teaspoon of sweet paprika
half a teaspoon of cumin
half a teaspoon of curry powder
500ml of vegetable bouillon
1 teaspoon of spicy mustard
1 tablespoon of butter
salt and pepper