The season for asparagus spears is very short, so when they are white and green we buy them almost every time we go shopping. We can eat them in every way: cooked, grilled, in soups, in salads, with ham, with eggs, in omelettes and so on. The possibilities are almost endless. Today's French version of mimosa asparagus spears can be a starter for an elegant dinner or an easy and delicious snack during the day. This simple dish is made up of only a few ingredients: green asparagus spears, hard-boiled eggs and vinaigrette sauce. You should remember not to overdo asparagus spears. They should still be hard and crunchy, so boiling can be replaced with frying or grilling. For my asparagus spears I prepared a lightly spicy sauce with mustard and maple syrup. The dish was really amazing.

Ingredients (for 2 people)
1 bunch of asparagus spears
2 eggs
salt and pepper
sauce:
2 tablespoons of olive oil
2 tablespoons of lemon juice
1 teaspoon of chopped chili pepper
2 tablespoons of maple syrup
1 teaspoon of mustard

Caprese salad is probably the simplest salad I know of, which is its main advantage. However, the small amount of ingredients and easy preparation mean it is tempting to change something. I like adding something different to simple dishes, something wonderfully surprising which makes the dish completely different. In addition, sometimes you just need to change the way of serving the ingredients to get something new on the table. Most of us have probably seen caprese salad as charming canapés with cherry tomatoes. The ingredients are the same but the dish looks different, and what's more, 'salad on sticks' can be a party snack and you don't have to worry about your new clothes being decorated with tomato stains. My offer today for a new caprese salad is stuffed mozzarella cheese. As well as traditional tomatoes (for me in two colours), basil, mozzarella cheese and olive oil, I also added chilli pepper and capers to spice up the taste.

Ingredients (for 1 person)
1 mozzarella cheese ball
4-6 cherry tomatoes
a couple of basil leaves
1 tablespoon of capers
a few slices of chili pepper
1 tablespoon of olive oil
salt and pepper

My son fancied orange kissel for dessert. I like making my children's little dreams come true, so I decided to do it. I try not to use readymade kissel. I make it by myself from fresh fruit. I had a little problem with the oranges though, because I simply didn't have any left in the kitchen. So I tried using processed orange juice not clarified with pieces of fruit, and it turned out to be a great base for the dessert. The process only involved heating up the juice and adding potato flour with a bit of cold juice. A little heating up and the dessert was ready. Necessity is the mother of invention... even in the kitchen 

Ingredients:
500ml of orange juice
3 teaspoons of potato flour
2 tablespoons of maple syrup
fruit for decoration

Before the quarantine I was the only one who took care of the home pantry and fridge. Now it is me or my husband. One day there was a mix up, and we both bought peppers. So it didn't go off before we managed to eat it, I decided to make soup from them. This is how cream of pepper happened. Strong, spicy and aromatic, because of the rosemary and thyme, it suited the chilly weather outside. My children really like pea puffs, so this was added to the soup. You can also make croutons or serve it with seeds or chopped nuts.

Ingredients (for 4 people)
4 big red peppers
1 onion
1 clove of garlic
1 chili pepper
1 tablespoon of butter
11 of bouillon
250ml of 18% sweet cream
1 tin of coconut milk or 150g of ricotta cheese
2 tablespoons of chopped chives
1 teaspoon of rosemary
1 teaspoon of thyme
salt and pepper

Pad thai is definietly my daughter's favourite dish. She often chooses pad thai with shrimps, but with tofu or chicken is also acceptable. The coronavirus Quarantine means that going to restaurants is impossible. You can of course order take away, but it is not the same. My daughter and I decided to put our heads together and prepare pad thai in our kitchen. The task wasn't that complicated. Furthermore, it was a really amazing experience, because it was the first time my daughter was in charge in the kitchen. It was nice and later it was really delicious – try to prepare Pad Thai on your own. Prepare every ingredient separately, so later you can concentrate on the things you should do and make everything perfectly. Later it's just mixing ingredients together and heating them up in a big pan or a wok.

Ingredients (for 4 people)
300g of rice or wheat noodles
4 tablespoons of chopped roasted peanuts
4 tablespoons of chopped chives
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