Recently, I realized how rarely we eat potatoes. We eat a lot of groats and pasta, which means that potatoes are somehow forgotten. It is difficult to reheat them and they taste best just after cooking. We can roast or fry them, but that is quite a different story. We eat more potatoes at the beginning of summer when they are new. I don't need to peel them and they are the best with butter and chopped dill. We need only add kefir, yoghurt or sour milk and we have a meal fit for a king.

For new Polish potatoes we have to wait a bit, but instead we can prepare a nice snack with sweet potatoes. I can't say that it is a swift dish because you have to roast the slices of sweet potato, but that is the only inconvenience. Otherwise, it is easy, grand and yummy.

Ingredients:
2 sweet potatoes
2 tablespoons of olive oil
1 tablespoon of thyme
150g of feta cheese
half a pomegranate
parsley
pistachios

The sour pink-green stems of rhubarb are one of the symbols of spring. You should pick rhubarb at the turn of May and June, because the amount of calcium oxalate is low in young spears. In the course of time this amount is higher and the rhubarb can be impaired.

Today I used rhubarb to make a cake with budino and a crunchy crumble topping. It was yummy, moist, refreshing and excellent for a summer tea party. I will make it more often, because as well as its excellent flavour it has a couple of other assets: you don't need any sophisticated ingredients, you can prepare it easily and fast, and you can use any seasonal fruit.

Ingredients (20x20 cm cake tin):
200g of flour
1 tablespoon of potato flour
1 big tablespoon of peanut butter
100g of brown sugar
150g of butter
1 teaspoon of vanilla essence
1 teaspoon of baking powder
a pinch of salt
vanilla budino
350ml of milk
2 tablespoons of brown sugar
2 long stems of rhubarb
200g of raspberries
caster sugar

Fragrant curry pastes come in three colours and three spicy variants: green, red and yellow. Green paste is excellent for chicken, turkey and beef; red for pork, vegetables and fish. Yellow paste is the mildest and is my favourite. It is great for shrimps, chicken soups and for dishes with pineapple. Today I decided to use it, and I made chicken in curry sauce with vegetables and coconut milk. The meal was excellent and even my children, who looked suspiciously at the colour of the sauce, ate it with relish. I was surprised because the big vegetable pieces are difficult to manage and make it hard to enjoy the dish. This time the whole meal was accepted.

Ingredients:
500g of chicken breast
2 tablespoons of yellow curry paste
1 tin of coconut milk
0.5l of bouillon
half an onion
1 clove of garlic
half a courgette
1 carrot
half a red pepper
1 chili pepper
a piece of leek
2 tablespoons of sesame seeds
2 tablespoons of chopped chives
2 tablespoons of olive oil
salt and pepper

Today I would like to share with you an idea for vegetable mess on a plate. It is a dish which tastes better than it looks. This time I made an exception to the rule that we eat first with our eyes; I closed my eyes and chowed down . The main ingredients of this dish are roasted vegetables: cauliflower, radishes and carrots, tomatoes and quinoa. I added roasted almond flakes and cress. At the beginning I planned to add garlic sauce, but I wanted to meet my friends, so out of respect for them I prepared horseradish sauce. It was excellent.

Ingredients (for 2 people)
half a cauliflower
8 radishes
2 carrots
10 cherry tomatoes
chili pepper
3 tablespoons of olive oil
1 teaspoon of thyme
salt and pepper
4 tablespoons of almond flakes
cress
150g of natural yoghurt
2 tablespoons of horseradish
8 tablespoons of cooked quinoa

The key to risotto success is the rice. Risotto rice has short, squat seeds, which in my son's opinion don't resemble rice at all. They contain a lot of starch, which causes them to go gooey while cooking. Taking advantage of the asparagus spears season, I prepared a green asparagus risotto. I found the recipe for this dish on the "kwestia smaku" webpage. It turned out delicious. Because the rice was boiled in the asparagus spears' bouillon and you need to blend some of the asparagus spears and add them to the rice, the risotto had a nice green colour. The dry white wine and parmesan top off the work. One serving of this dish is definitely too little.

Ingredients:
500g of green asparagus spears
4 tablespoons of butter
1 big onion
100g of rice for the risotto
50ml of dry white wine
parmesan
salt and pepper
dice the onion.