When I was a child I went to the Warsaw Old Town with my parents for sweet tubes with whipped cream. To this day I remember long, thin, sweet tubes with a "checked" pattern, each thin layer of which could be peeled off. We had to watch out not to eat the last layer because under it there was only the whipped cream. Now my gourmand of a son sometimes talks me into buying him tubes with crème in the cake shop in the park. They are very tasty and we like them more than waffles.

My homemade tubes with crème don't remind me of those from years gone by, but they are also crunchy and yummy. My children liked them best empty, without crème, like biscuits. I had fun preparing them.

In the internet there are a lot of recipes for tubes with crème. My recipe comes from an old culinary magazine.

Ingredients (20 tubes)
250g of flour
125g of butter
125g of cream
a pinch of salt
2 tablespoons of sugar + sugar to coat the tubes (you may replace it with xylitol)
crème
500ml of 30% sweet cream
500g of mascarpone cheese
2 tablespoons of caster sugar
1 teaspoon of vanilla essence

Chocolate is an essential product in my home. We can live without soap or eggs, but without chocolate we are in trouble. Maybe this is why chocolate is so difficult to replace. If we fancy a piece of chocolate (let's say only one piece because it sounds better), it must be chocolate and nothing else. I think for this reason we like everything that is connected with chocolate: cakes, cookies, desserts, glazes and others. Recently, my daughter asked me for some chocolate cake. The common chocolate cake called "murzynek" didn't seem to have enough chocolate, so I decided to prepare the most chocolaty cake I know, i.e. a brownie.

Because flour is not, like chocolate, the most important product, the empty jar laughed at me from the cupboard. I held my ground however, and I discovered that it is possible to use chickpeas instead of flour. I was relieved to discover it did not change the taste of the cake. The brownie was prepared. It took a bit longer because I needed to blend the dough, but you can go the extra mile if on the horizon there is a moist-on-the-inside, crunchy-on-the-outside brownie with chickpeas.
The recipe comes from the book "Legumes" by Maria Banach. In the original recipe you should chop up the chocolate and mix it with the rest of the ingredients. I melted the chocolate in a bain-marie to blend the mass more easily.

Ingredients:
1 tin of chickpeas
125g of brown sugar
250g of dark chocolate
1 banana
1 tablespoon of coconut oil
2 eggs
2 teaspoons of baking powder

I'm curious how you do shopping. Do you lumber up your car boot once a week for a whole week, or maybe every day you do a little shopping in your favourite boutique. I combine both these options. I do a big shop once a week, but I buy bread in the newly opened bakery in which there are so many kinds of bread it will take ages to try all of them. From spring to autumn I buy fresh vegetables and fruit at the market.

I have a permanent set of products which I buy every week and always have in the fridge. Apart from a huge amount of vegetables, fruit and groats, French pastry is always part of my shopping. I like to have it on hand because it affords a lot of opportunity to prepare lunch dishes like tarts or pizza, snacks or desserts.

Because it is so disheartening outside, I thought that what goes on my plate should be sweet and colourful. I prepared simple small nests from French pastry with budino and colourful bits of fruit. Use your favourite fruit and create your own beautiful dessert.

Ingredients (8 cookies):
1 pack of chilled French pastry
300ml of milk
2 tablespoons of xylitol
1 egg
1 tablespoon of brown sugar

Today something to nibble on when reading a book, watching a movie, or drinking coffee or tea. You can reach for these light, exquisite amaranth cookies with sesame seeds on the fly, and unwittingly eat them all while concentrating on something else. They are excellent as ingredients of a packed lunch. Today, instead of sugar I added maple syrup. Thanks to this the cookies have a golden colour and slightly caramel taste which we like very much. If you would like the cookies to be lighter, add white sugar.

You can find amaranth in organic food shops, in hypermarkets and trading posts with healthy treats, but also in Rossmann. Once it was the oldest cultivated plant – eaten by Incas, Mayans, and Aztecs – and now it has been discovered afresh and has been dubbed the grain of the XXI century. It is an extremely rich source of iron, protein and unsaturated fatty acid, which brings the risk of heart disease down. By virtue of the large amount of dietary fibre it contains, it has a beneficial effect on the intestines.

Ingredients
25g of puffed amaranth
30g of sesame seeds
100g of flour
60g of butter
110g of maple syrup
1/2 of teaspoon of baking powder

I think everybody likes muffins. They are easy to prepare and each time you make them the toppings and ingredients allow you to magic up a new glamorous and tasty dessert. There is another good thing about muffins. They are excellent for packed lunches, and you can also take them with you to work or on a trip. My children like them very much, although usually the tops of the muffins disappear in a trice, along with the icing, whipped cream and fruit. The rest of the muffins go in different ways.

Today I would like to share with you a recipe for muffins with wheatmeal, cranberries, cinnamon and millet groats, which make the cookies nice and crunchy. The muffins are great on their own, but you can also prepare icing for them with whipped cream, chocolate and bits of fruit.

I found the recipe for the muffins in an excellent mine of healthy and tasty dishes http://naszakasza.dietmap.pl.

Ingredients:
dough
240g of wheatmeal
40g of millet groats (dry)
4g of baking powder
2g of cinnamon
100g of butter
100g of brown sugar
2 eggs
120ml of milk
75g dried cranberries
a pinch of salt