After our last skiing holiday in Italy my son asked me to add ravioli to our menu. These small dumplings are most often served with ricotta cheese and spinach. My son liked them stuffed with meat and served in bouillon or with butter and Parmesan.

Recently I used cooked duck thighs. You can also use roast meat which you have leftover after dinner. My son said this was the best ravioli he had ever eaten. My son is very nice. For the next weekend he ordered meat ravioli in bouillon. I wonder when he will be bored with them.

Ingredients:
dough:
500g of flour
4 tablespoons of olive oil
a pinch of salt
200ml of hot water
stuffing
2 duck thighs (cooked or roasted)
1 onion
2 cloves of garlic
2 tablespoons of butter
salt and pepper
for serving
1 teaspoon of butter
1 tablespoon of Parmesan

Even though the weather outside doesn't resemble the hot summer at all, I prepared a typical summer soup. It wasn't a dinner dish, but rather a light lunch, and in the summer for sure I will prepare it often. I served the cold soup with natural yoghurt, avocado and lettuce with roast almond flakes and raspberries. It wooed me with its looks and taste. It was the best cold soup I have eaten up to now. The idea for this dish comes from www.jadłonomia.pl but I prepared and served it in my own way.

Ingredients (for 2 people)
400ml of natural yoghurt
200ml of vege milk
1 avocado
6 tablespoons of chopped lettuce
4 tablespoons of chopped chives
4 tablespoons of chopped dill
4 tablespoons of almond flakes
a piece of chili pepper
a few raspberries

I have made rustic tarts with pears, apples and plums. Every time they were excellent. The combination of the crunchy, vanilla-almond tart with fruit is always a good idea. You have to remember to use hard fruit, or you will have an unappetizing sad layer instead of an attractive cake.

This time instead of Polish fruit I used pineapple slices to make mini rustic tarts. The hot cake with vanilla ice cream was delicious and everybody had their own cake. It prevented an argument about who got the biggest part of the cake.

Ingredients:
1 pineapple
8 tablespoons of brown sugar
2 teaspoons of cinnamon
2 tablespoons of milk
vanilla ice cream
dough
130g of wheat flour
3 tablespoons of wheat meal
4 tablespoons of minced almonds
2 tablespoons of caster sugar
2 tablespoons of cream
120g of butter

Borscht is one of our favourite soups. My children like it with small dumplings the most. This version can compete only with borscht with pasties. Sometimes I prepare small, yeasty pasties with sauerkraut which my children call "kapuśniaczki". They are time-consuming because the yeasty dough has its own requirements.

Today I would like to share with you the recipe for quick pasties with French pastry with sauerkraut. They were excellent. I also recommend preparing them with lentils, which also go very well with borscht.

Ingredients (20 pasties)
1 pack of chilled French pastry
2 tablespoons of milk
2 tablespoons of sesame seeds or nigella
stuffing
0.5kg of sauerkraut
1 onion
2 cloves of garlic
200g of smoked bacon
1 teaspoon of caraway seeds
2 tablespoons of butter
salt and pepper

Spaghetti is an easy dinner for me. It is quick, I always have the ingredients in my kitchen, and my family never complains. Life could not be any better. This dish has only one disadvantage. No matter how much I prepare, the whole dish is eaten and the next day I again have to rack my brains over what to prepare for dinner. But from time to time it is worth taking it easy. Even if you have to start from scratch the next day.

Today I would like to share with you the recipe for spaghetti with meatballs in tomato sauce. Although the dish looks different from traditional spaghetti Bolognese, it was accepted and eaten without complaint.

Ingredients:
spaghetti
500g of mincemeat
50g of barley groats
1 onion
1 egg
3 tablespoons of flour
2 tablespoons of oil
500ml of vegetable stock
750ml of passata
1 tablespoon of butter
2 cloves of garlic
chili pepper
1 teaspoon of rosemary
1 teaspoon of basil
1 teaspoon of thyme
salt and pepper