Fragrant curry pastes come in three colours and three spicy variants: green, red and yellow. Green paste is excellent for chicken, turkey and beef; red for pork, vegetables and fish. Yellow paste is the mildest and is my favourite. It is great for shrimps, chicken soups and for dishes with pineapple. Today I decided to use it, and I made chicken in curry sauce with vegetables and coconut milk. The meal was excellent and even my children, who looked suspiciously at the colour of the sauce, ate it with relish. I was surprised because the big vegetable pieces are difficult to manage and make it hard to enjoy the dish. This time the whole meal was accepted.

Ingredients:
500g of chicken breast
2 tablespoons of yellow curry paste
1 tin of coconut milk
0.5l of bouillon
half an onion
1 clove of garlic
half a courgette
1 carrot
half a red pepper
1 chili pepper
a piece of leek
2 tablespoons of sesame seeds
2 tablespoons of chopped chives
2 tablespoons of olive oil
salt and pepper

Today I would like to share with you an idea for vegetable mess on a plate. It is a dish which tastes better than it looks. This time I made an exception to the rule that we eat first with our eyes; I closed my eyes and chowed down . The main ingredients of this dish are roasted vegetables: cauliflower, radishes and carrots, tomatoes and quinoa. I added roasted almond flakes and cress. At the beginning I planned to add garlic sauce, but I wanted to meet my friends, so out of respect for them I prepared horseradish sauce. It was excellent.

Ingredients (for 2 people)
half a cauliflower
8 radishes
2 carrots
10 cherry tomatoes
chili pepper
3 tablespoons of olive oil
1 teaspoon of thyme
salt and pepper
4 tablespoons of almond flakes
cress
150g of natural yoghurt
2 tablespoons of horseradish
8 tablespoons of cooked quinoa

The key to risotto success is the rice. Risotto rice has short, squat seeds, which in my son's opinion don't resemble rice at all. They contain a lot of starch, which causes them to go gooey while cooking. Taking advantage of the asparagus spears season, I prepared a green asparagus risotto. I found the recipe for this dish on the "kwestia smaku" webpage. It turned out delicious. Because the rice was boiled in the asparagus spears' bouillon and you need to blend some of the asparagus spears and add them to the rice, the risotto had a nice green colour. The dry white wine and parmesan top off the work. One serving of this dish is definitely too little.

Ingredients:
500g of green asparagus spears
4 tablespoons of butter
1 big onion
100g of rice for the risotto
50ml of dry white wine
parmesan
salt and pepper
dice the onion.

Do you like stuffed cabbages? We do. We have eaten cabbages with meat stuffing, both with and without rice, with groats and mushrooms, and also Ukrainian relish – stuffed cabbages with potatoes and mushroom sauce. We don't recommend the roasted stuffed cabbages. We prefer them stewed with tomato sauce.

When looking at www.gotujebolubie.pl I found a recipe for stuffed cabbage soup, and I knew that we would like it. The ingredients are almost the same as for stuffed cabbage and the preparation is less toilsome. It is enough to chop the ingredients and the soup cooks itself. It tastes better the next day, so I recommend preparing it a day before. Then you need to warm it up, add a lot of chopped parsley and yummy filling, and your one-pot dish is ready. Perfect for every housewife.

Ingredients:
half a small cabbage
400g of mincemeat
1 big carrot
1 big parsley root
a piece of celery root
a piece of leek
onion
2 cloves of garlic
chili pepper
500ml of tomato passata
1l of bouillon
100g of rice
2 bay leaves
2 allspices
3 peppers
2 tablespoons of oil
1 teaspoon of sweet paprika powder
salt and pepper

A few years ago we did a lot of shopping on a Friday afternoon. The traditional supper on this day was aromatic fried salmon. I have a fondness for this dish, but now I more often roast or steam salmon. I serve this fish with roast vegetables and sauerkraut salad with fresh vegetables.

Today I would like to share with you the recipe for a new approach to this dish. The salmon is fried but in a small amount of oil, and I serve it with salad with radish micro leaves. This was the first time I had eaten the small, beautiful radish micro leaves. They looked amazing; they are green-purple and very ornamental. They are inconspicuous but quite piquant, so I served them with corn salad and fruit. The fish was excellent with a bracing currant sauce with orange and rosemary. My son said "Yummy, for my belly".

Ingredients:
4 pieces of salmon (with the skin)
juice of two oranges
6 tablespoons of olive oil
2 cloves of garlic
2 tablespoons of oil
2 twigs of rosemary
2 tablespoons of maple syrup
200g of red currant
100g of blueberries
3 fistfuls of corn salad
2 fistfuls of radish micro leaves
salt and pepper