I usually serve roast white sausages at Easter. Recently in the newspapers and on TV I have seen so many dishes with white sausages that I got into the mood to prepare some dishes with them. I decided to do some according to Jamie Oliver's recipe. Jamie Oliver roasts white sausages with apples, onion and slices of parsnip. I don't like parsnip, so I added thin slices of fennel instead.

Fennel isn't a popular vegetable because of the strong anise aroma. If you don't like it, boil, fry or roast the fennel. You can make a dish with a subtle hint of anise and the result will be sweet, crunchy vegetables. Maybe you will grow to like this vegetable, which is very rich in folic acid, vitamin A, calcium and potassium.

Ingredients (for 4 people)
8 white sausages
4 apples
2 red onions
1 small fennel
1 tablespoon of honey
3 twigs of rosemary
2 tablespoons of olive oil
1 tablespoon of wine vinegar
salt and pepper

Hot and strong black tea is my favourite way to begin the day. I drink coffee only if I really want it or when meeting a friend. Then it is more like milk with coffee than coffee with milk, but for me the taste and fragrance is the most important. During the day I drink green tea, and in the evening I drink herbal tea. For many years we haven't added sugar to tea. I make an exception only for one sweet addition to tea – confiture. Tea with confiture is for me a kind of dessert. The tea should be served in your favourite cup. I like adding apricot, orange, or cranberry homemade confiture to my tea.

Today I would like to share with you the recipe for my favourite homemade cranberry-rosemary confiture. I also add orange peel and juice to it. It is fragrant and sweet-and-sour, and you have to be careful not to eat the whole jar of confiture with one cup of tea .

Ingredients:
500g of fresh cranberries
5-6 tablespoons of maple syrup
the peel and juice of one orange
2-3 twigs of rosemary

Kale is a forgotten vegetable for special tasks. It contains the biggest amount of calcium of all the vegetables, and it also doesn't contain oxalates. It is a valuable ingredient in preventing osteoporosis. Kale is a source of phosphorus, iron and ascorbic acid.

Every autumn I think about kale and make some crisps. I add it to soups, noodles and salads. This autumn I decided to prepare pesto. You need only light green fresh leaves, because the rest are harder and have thick veins. Kale pesto has an intense colour and really tastes great. Today I added it to wholegrain penne, cherry tomatoes and feta cheese.

Ingredients (for 2 people)
100g of wholegrain penne
4 kale leaves
a fistful of peeled almonds
3 tablespoons of parmesan
100ml of olive oil
150g of feta cheese
8-10 cherry tomatoes
3 tablespoons of almond flakes

Did you know that grog was treated like medicine on ships? Sailors, especially those who spent a long time on the rough seas suffered from scurvy. One of the easiest ways to avoid this illness was to eat products which are rich in ascorbic acid – citrus fruit and sauerkraut. Grog ensured a daily dose of the vitamin.

There isn't just one right recipe for grog. For sure you need dark rum, lemon and sugar. You may use also cinnamon and cloves. You can prepare grog with hot water, but I like hot, strong black tea instead of water. Maybe it isn't sailor's grog, but it is my own, fiery and very yummy grog. I recommend it for a winter evening with an interesting book under a soft blanket in front of the fireplace. I had a dream... Maybe those who aren't planning a rowdy New Year's Eve party will use my grog recipe for a lovely evening.

Ingredients (for 2 people)
300ml of hot, strong black tea
1-2 teaspoons of brown sugar
a lemon
an orange
a few cloves
2-3 pieces of cinnamon
200ml of dark rum

I know that in every home after Christmas there are leftovers. A beautiful yeast cake has a lot of fans when it is fresh. After a while, there are fewer and fewer fans, and in the end the cake is only good for those who even like it stale with butter and hot tea. I like this kind of cake, so in my home yeast cake never goes to waste.

Today I would like to share with you the recipe for how to use up Christmas yeast cake. Charlotte is a dessert which is a second life for yeasty cake. The dessert is fragrant, sweet, and crunchy on the outside, and deliciously soft and fruity inside.

The recipe comes from the magazine "Moje gotowanie" ("My cooking"). I changed only the fruit. Instead of apples and currants I added cranberries, blueberries and blackberries.

Ingredients (for 2 people)
6 slices of yeast cake
3 tablespoons of butter
100ml of milk
2 fistfuls of fresh cranberries
a fistful of blueberries
a fistful of blackberries
3 tablespoons of maple syrup
2 tablespoons of orange juice
a pinch of cinnamon