Do you remember the time when citrus fruit sailed from Cuba to Poland? We kept a close eye on the news about it and impatiently waited for the delivery to the shops. Today this fruit is in the markets all year round and sometimes, unfortunately, it is forgotten and left to ripen in the cupboard. Today was another time when I had to use up the bananas, because nobody wanted to eat them. I think we should wave goodbye to bananas. I will wait until my son asks me for some. Only then will I buy them.

But where one door shuts, another opens. The very ripe bananas were an ingredient of yummy muffins with small pieces of chocolate. I found the recipe in the Lidl cookery book. In the original recipe the muffins were decorated with chocolate crème. I sprinkled them with caster sugar and cocoa.

Ingredients (12 muffins)
3 ripe bananas
100 g of butter
150 g of brown sugar
2 eggs
1.5 teaspoons of baking powder
260 g of flour
100g of dark chocolate
2 teaspoons of vanilla sugar

Crumble is simply fruit under a topping. You may use almost any fruit and depending on the season you can have a yummy dessert or a dish for afternoon tea. You have to be careful with the temperature of the dish. The cool crumble topping may conceal very hot fruit lava.

I have already made apple crumble with a classic crumble topping (which we use for yeast cake), rhubarb and strawberries under a coconut crumble topping, and today I prepared oat crumble with pineapple and apples. I added a bit of maple syrup to the crumble topping so it had a slightly caramel taste. I served it with vanilla yoghurt sauce, but it is also excellent without it.

Ingredients (for 5 people)
half a pineapple
4 apples
1 tablespoon of maple syrup
1 tablespoon of butter
crumble topping
100g of rolled oats
2 tablespoons of brown sugar
1 tablespoon of maple syrup
100g of butter
2 tablespoons of wholemeal flour
2 tablespoons of sesame seeds

Sweet dumplings with cottage cheese or fruit remind me of summer holiday dinners. Because I'm fed up with winter, warm clothes, thick shoes and salted pavements, I decided to conjure a new reality by preparing a summer dinner.

Almost everybody likes sweet dumplings, and we can tempt even the fussiest eaters with them. Today I prepared them with brewed dough, and I know that from now on I will never do them any other way. Brewed dough is malleable, easy to roll, binds perfectly and doesn't fall apart during cooking. Today I prepared a classic version of sweet dumplings with a hint of vanilla and cream. You can add fruit, chocolate or sprinkle them with cinnamon or sugar. Everybody has their own beloved type of dumplings.

Ingredients:
dough:
500g of flour
4 tablespoons of oil
250-300 ml boiling water
a pinch of salt
stuffing:
500g of cottage cheese
300g of cream
4 tablespoons of sugar
1 tablespoon of vanilla sugar

My mother always said that after Sunday dinner there should be dessert. And every Sunday in my home there really was something sweet. I also try to keep this tradition, all the more so because I have a couple of gourmands in my home.

Today I would like to share with all the busy mums and their little gourmands the recipe for some beautifully fragrant, swift cheese cookies with apple filling. Be careful! I warn you they are addictive . Teenagers can prepare them on their own. The hot oven is the only difficulty. They can deal with everything else themselves.

Ingredients (for 15 cookies)
160g of flour
125g of cottage cheese
120g of butter
2 teaspoons of caster sugar
1 teaspoon of vanilla essence
half a teaspoon of baking powder
2 apples
caster sugar or icing for decoration

Meteorologists again threaten winter and have announced that March will be colder than usual. Maybe now the tradition will be a warm Christmas and wintry Easter. I don't know if I like it, but I can't change it.

Today I would like to share with you a recipe to warm you up. We called it Asian soup. It is creamy, spicy, a bit Oriental, because it is prepared with coconut milk and ginger. The bulgur and chicken make the soup filling and excellent as a one-dish dinner.

Ingredients (for 4 people)
0.5kg of chicken meat
1 parsley root
2 carrots
300g of sweetcorn from a tin
400ml of coconut milk
1 tablespoon of butter
half a teaspoon of curry powder
half an onion
2 cloves of garlic
2cm piece of ginger
half a chili pepper
100g of bulgur
2 tablespoons of chives
2 tablespoons of sesame seeds
2 tablespoons of lemon juice
salt and pepper