I have often made ravioli since my son spent the winter holiday in Italy. I also prepare Polish dumplings but ravioli easily outperform them. My son likes ravioli with meat. Because my son doesn't like any sauce, I serve ravioli with butter and parmesan.

Today my child asked me to replace the noodles in his broth with ravioli. I did so and my son had his favourite soup. The ravioli were a good way to use up the meat from the broth. Usually I have a problem with this. I like cooked meat from soup, but in my family it's just me. My children don't like it, and every time I have to get creative with how to use the meat. Ravioli stuffing is a very good idea for this.

Ingredients:
broth:
2 chicken thighs
1 small turkey thigh
a small piece of beef
1 onion
half a celery root
3 carrots
2 parsley roots
3 peppercorns
2 allspices
2 bay leaves
salt and pepper

I guess my son is growing up. Until now he has complained at mealtimes: it's too sweet, too salty, too hot, too orange, too ... Always something was "too". Recently, he has fussed a bit less. I don't miss it, but it feels weird when my son is happy to eat his dinner and even has some more. It warms my heart.

It sounds like a fairy tale, but it was true when I prepared tomato risotto for dinner. It was really yummy.

Ingredients (for 4 people):
200 g of rice arborio
2 anchovy fillets
1l of vegetarian bouillon
1 big onion
500ml of tomato passata
2 cloves of garlic
200ml of dry white wine
3 tablespoons of butter
3 tablespoons of parmesan

I have a suspicion that in the summer time my daughter could eat only broad beans and fruit. Maybe sometimes she would eat pork chops or pasta, but the basis of her diet is clearly defined. As a special request I prepared a dish which contains two beloved ingredients: spaghetti and broad beans. For me this combination was risky, but the dish turned out really delicious. It shows, according to my daughter's theory, that to spaghetti we can add practically anything. With a bit of luck and seasoning, it will be an amazing dish on the plate.

Ingredients:
100g of spaghetti
200g of broad beans
2 cloves of garlic
half a small onion
small chili pepper
2 tablespoons of lemon peel
1 tablespoon of lemon juice
2 tablespoons of butter
2 tablespoons of chopped parsley
salt and pepper

I like to eat light vegetable soup in the summer. Not necessarily when the summer shows its cold face though. Vegetable soup is excellent also on a hot day. It is a swift dish and tastes great. In my home today for the main dish there was... more soup and everyone was happy. Fortunately, we like vegetables, and I will think about another idea for dinner... tomorrow. Maybe it will be colder.

Ingredients:
1 small green courgette
0.5kg of green beans
1 onion
6 cloves of garlic
2 stems of celery
2 tablespoons of butter
0.5l of vegetable stock
1 tin of coconut milk
3 tablespoons of chopped parsley
salt and pepper

Recently, my daughter stopped liking carrots, either fresh or cooked. Recently, meaning since yesterday, when I prepared a yummy, fragrant ginger-orange soup with new carrots. My daughter said that she had never liked carrots, but she is well-bred and didn't say so. Well... I don't know if it is good or not. Fortunately, I rarely prepare carrot soup, so she hasn't had to suffer much. For sure, she is well-bred, because even though she doesn't like carrots, she ate the soup without fussing. My son said that the soup was excellent. He still likes carrots... for now 

The soup looks like a ray of sunshine, which is a good reason to remember this recipe. It can lighten the dark November afternoon. The soup is fragrant, but not too spicy and warms you up nicely. I prepared some crunchy parsley-garlic croutons for the soup.

Ingredients:
soup:
1kg of new carrots
1 small onion
2-cm piece of ginger
100ml of orange juice
0.5ml of vegetable stock
0.5ml of milk (or sweet cream)
1 tablespoon of butter
salt and pepper
croutons
5 slices of bread
2 tablespoons of butter
1 clove of garlic
1 tablespoon of chopped parsley