Chickpeas in curry sauce, which I prepared recently, is an excellent, filling and fragrant dish. It has another asset: it is extremely swift to prepare. In a few minutes we have perfect, energy-giving and yummy comfort food. Chickpeas contain a lot of valuable nutrients: iron, zinc, potassium, phosphorus and vitamin B. Chickpeas are a rich source of dietary fibre and amino acids, which are similar to amino acids from animal protein, and nonsaturated fat acids. It is a great product for people who don't eat meat.

If you have enough time or you plan the dinner early enough, you can cook the chickpeas yourself. If you (like me) prepare the dinner at the last minute, use tinned chickpeas. Don't pour out the liquid – aquafaba. Use it to make a swift chocolate mousse, meringue or brownie.

Ingredients:
1 tin of chickpeas
1 tin of coconut milk
a piece of ginger
chili pepper
2 cloves of garlic
a piece of leek
2 tablespoons of olive oil
1 sweet red pepper
1 teaspoon of cumin
1 tablespoon of yellow curry paste
1 teaspoon of sweet paprika
2 pinches of ground coriander
salt and pepper

Some people love liver and others hate it. My immediate family belongs to the former group, but I wouldn't serve this dish during a family gathering. So far I have prepared them the traditional way with marjoram, onion and apples. This time I would like to share with you the recipe for oriental turkey liver with honey beer. My family said that the new recipe is definitely better. I think that we will give up traditional liver for a long time  Serve this dish with rice or groats. I recommend bulgur.

Ingredients:
0.5 kg of turkey liver
a piece of ginger
1 chili pepper
2 shallots
300ml of honey beer
2 tablespoons of coconut milk
1 teaspoon of butter
oil for frying
salt and pepper

I usually serve roast white sausages at Easter. Recently in the newspapers and on TV I have seen so many dishes with white sausages that I got into the mood to prepare some dishes with them. I decided to do some according to Jamie Oliver's recipe. Jamie Oliver roasts white sausages with apples, onion and slices of parsnip. I don't like parsnip, so I added thin slices of fennel instead.

Fennel isn't a popular vegetable because of the strong anise aroma. If you don't like it, boil, fry or roast the fennel. You can make a dish with a subtle hint of anise and the result will be sweet, crunchy vegetables. Maybe you will grow to like this vegetable, which is very rich in folic acid, vitamin A, calcium and potassium.

Ingredients (for 4 people)
8 white sausages
4 apples
2 red onions
1 small fennel
1 tablespoon of honey
3 twigs of rosemary
2 tablespoons of olive oil
1 tablespoon of wine vinegar
salt and pepper

Kale is a forgotten vegetable for special tasks. It contains the biggest amount of calcium of all the vegetables, and it also doesn't contain oxalates. It is a valuable ingredient in preventing osteoporosis. Kale is a source of phosphorus, iron and ascorbic acid.

Every autumn I think about kale and make some crisps. I add it to soups, noodles and salads. This autumn I decided to prepare pesto. You need only light green fresh leaves, because the rest are harder and have thick veins. Kale pesto has an intense colour and really tastes great. Today I added it to wholegrain penne, cherry tomatoes and feta cheese.

Ingredients (for 2 people)
100g of wholegrain penne
4 kale leaves
a fistful of peeled almonds
3 tablespoons of parmesan
100ml of olive oil
150g of feta cheese
8-10 cherry tomatoes
3 tablespoons of almond flakes

Pęczotto and risotto are my current favourite dishes. Risotto is a dish which needs involvement and intuition. One ladle of bouillon too many and we have overcooked rice. In this respect pęczotto is much easier. I don't know anybody who can overcook pearl barley 

The recipe for risotto and pęczotto is similar. We cook slowly and add ladle by ladle hot bouillon until we have a dish with a wonderful creamy texture. Groats and mushrooms taste excellent together, so I decided to prepare pęczotto with mushrooms and spinach. Instead of parmesan I added grated cheddar to my pęczotto. It was a great combination of ingredients.

Ingredients (for 2 people)
120g of pearl barley
1 shallot
2 cloves of garlic
0.5kg of mushrooms
2 fistfuls of new spinach
4 tablespoons of grated cheddar
3 tablespoons of butter
2 tablespoons of pistachios
150ml of dry white wine
1.5l of vegetable bouillon