When I was a child, a quick and easy dessert served for tea was pudding and kissel. Today when I think of my familly's favourite dessert, I think of pudding made from tapioca. I have made this dessert so many times, and every time I am impressed with the texture and the beautiful supple balls. Tapioca itself doesn't have any flavour. Our favourite is pudding made from tapioca with sour fruits. This time I mixed vanilla tapioca with coffee tapioca and sour pomegranate and blueberries.

Ingredients (for 4 people)
400ml of coconut milk
400ml of milk
80g of tapioca
3 teaspoons of sugar
1 teaspoon of vanilla essence
2 pieces of milk chocolate
2 pieces of dark chocolate
1 strong espresso
pomegranate
blueberries

Cake with oats is a delicious healthy dessert for everyone. It is moist and it stays fresh for a long time. Peanut butter gives it a nice taste and the icing made of white chocolate and peanut butter is amazingly smooth and sweet and salty. Pomegranate and pistachio on top look decorative and are a nice contrast to the chocolate-banana sweetness of the dessert. You will find every flavour in this small (maybe not so small) piece of cake. Prepare it whether or not there is a special occasion coming up, or you just want to make yourself a sweet treat. It is perfect with a cup of tea or aromatic coffee, and for children with a cup of milk for afternoon tea. See for yourself 

Ingredients:
dough
180g of flour
80g of rolled oats
100g of brown sugar
2 tablespoons of peanut butter
2 ripe bananas
75g of butter
1 teaspoon of baking powder
1 teaspoon of vanilla essence
100g of dark chocolate drops
icing:
100g of white chocolate
1 big spoon of peanut butter
pomegranate
pistachios

When my mum was focused on baking cakes for an important occasion, she usually failed. But whenever she casually prepared a cake for Sunday dessert, it was wonderful. Unfortunately, it is similar with me. Usually, festive baked goods are far from perfection, but everyday cakes taste and look fantastic. Can somebody solve this mystery?

This time the cake I prepared in 15 minutes was so delicious that I regret I prepared only a small baking tray of the oat cake with fruit. I won't make the same mistake twice. Even the ingredients for this dish had to be changed. I didn't have enough flour, so I sloppily ground some oats and I used the leftover fruit from the fridge. It was a zero waste cake. 

Ingredients (20-cm cake tin)
dough
180g of flour
110g of rolled oats
150g of butter
150g of brown sugar
1 teaspoon of baking powder
1 teaspoon of vanilla essence
2 tablespoons of chopped almonds
stuffing
2 apples
150g of fruit (raspberries, blueberries, currants)
1 tablespoon of potato flour
1 tablespoon of sugar
1 teaspoon of cinnamon

This week my children's teachers have excelled themselves. From Monday to Friday I have been running from one desk to another, helping, explaining things and teaching my kids. I hope that this Monday the situation will change and teachers will teach again. This weekend I decided to do nothing. No multiplication tables, orthography, craftworks or English words.

I was relaxing in the kitchen while making a colourful and yummy dessert for my family. Speckled, vanilla-chocolate cupcakes with fruit and white chocolate calmed me down, and my family had a sweet afternoon tea. I particularly like cooking and baking when I don't have to do it. My children like all types of fruit. I don't have to smuggle in vitamin bonuses in secret, but I still hide bilberries in the icing. Just like that, so it is surprising.

Ingredients (6 muffins)
150g of flour
75g of brown sugar
60ml of oil
180ml of milk
1 tablespoon of cocoa
1 teaspoon of vanilla essence
1 teaspoon of baking powder
1 tablespoon of apple vinegar
100g of white chocolate
blueberriesand currants for decoration

Tapioca is groats made from cassava. My son said that dry tapioca looks like small balls of polystyrene foam. Tapioca is light and nutritious, it doesn't contain gluten and is hypoallergenic. It is great for people who have celiac syndrome or Leśniowski-Crohn disease and also when you want to prevent type 2 diabetes.

Tapioca pudding is one of the favourite desserts of my family. Only ice-cream beats it. I have already prepared many versions of this dessert: vanilla, coconut, chocolate and with fruit. This time, making use of the citrus season, I made orange-lemon tapioca pudding. It was excellent and looked beautiful.

Ingredients (for 4 people)
400ml of coconut milk
200ml of milk
60g of tapioca
2 tablespoons of sugar
1 teaspoon of lemon zest
1 tablespoon of lemon juice
3 oranges