Food bowl has long been one of my favourite ideas for a fast dinner. The inspiration for these dishes is for sure Instagram, and beautiful photos of colourful dishes served in bowls. Food bowls are not only breakfast decorated with flowers, fruit, nuts and seeds. They could also be dinner or lunch, because you can put almost everything into the bowl, making a heathy, balanced meal which is yummy, beautiful and easy, and you can safely pack it for lunch.

Today I would like to share with you the recipe for my food bowl: quinoa, roasted radishes, cherry tomatoes, feta cheese and pistachios. In my opinion: yummy! I also need a lot of chopped parsley, a spoon or fork and it's ready to eat. I added sesame seed oil to my food bowl. You should add it just before serving because you don't need to heat it more than 70C. I recommend it!

Ingredients (for 2 people)
100g of quinoa
8-10 radishes
100g of feta cheese
6-8 cherry tomatoes
3 tablespoons of parsley
2 fistfuls of pistachios
2-3 tablespoons of sesame seed oil
salt and pepper

I love it when asparagus spears are in season. We eat one bunch and almost the next day buy another one. We really like asparagus spears. We especially like them green, steamed, roasted, fried, for breakfast, lunch and dinner. This year for the first time we ate asparagus with a pistachio-lemon crumble topping. This time I prepared kaszotto (similar to risotto with rice, "kaszotto" is a dish with any kind of groats). Green asparagus spears with dried tomatoes and pistachios are an excellent ingredient for groats dishes.

The idea for this dish comes from the Lidl culinary book. I prepared it in my own way. In the original recipe there is quinoa. I used bulgur. You can use your favourite kind of groats. I think that pearl barley could be great. You just need to cook it for longer.

Ingredients (for 2 people)
a bunch of asparagus spears
100g of bulgur
a few dried tomatoes in oil
half an onion
2 cloves of garlic
half a chili pepper
1 teaspoon of butter
a few sprigs of thyme
1 tablespoon of lemon peel
pistachios
parmesan
salt and pepper

The key to my children's favourite tomato soup consists of three things: egg noodles – without them the soup isn't so yummy; coconut milk – my children don't know about this; and tomatoes, a lot of tomatoes. Unfortunately – for me – I can't add fresh tomatoes. They are too mild. Even in the tomato season I have to use tinned tomatoes and tomato passata.

For 8 plates of soup I need 1 tin of tomatoes and 1 litre of passata with garlic and basil. The soup should have a LOT of tomatoes. When I want it to be more filling, I cook it with chicken stock. If you don't eat meat, use vegetable stock.

Ingredients:
1 tin of tomatoes
1 litre of tomato passata (if it is unseasoned you need 1 clove of garlic and a few leaves of basil),
1 tin of coconut milk
0.5l of vegetable stock or chicken stock
1 tablespoon of butter
1 teaspoon of brown sugar
salt and pepper

Dinner salads with pasta or groats command a good price. You can prepare them with everything you have in your kitchen, pack them, safely take them to work and easily reheat them. Every day you can enjoy a new dish. This kind of salad is an excellent alternative to a hot supper. Parents whose children train intensively (and after training instead of "Hello" ask "What can I eat?) should appreciate them.

Today I would like to share with you the recipe for a salad with penne and snap peas.
These inconspicuous pods don't take long to cook, and they are light, crunchy and look beautiful on your plate.

Ingredients (for 2 people)
100g of penne
1 clove of garlic
chili pepper
100g of snap peas
a piece of courgette
a couple of cherry tomatoes
a fistful of cashew nuts
2 tablespoons of chopped parsley
2 tablespoons of Parmesan
2 tablespoons of olive oil
salt and pepper

Sunday dinners are a challenge for me. On the one hand I would like to prepare something unusual, but on the other hand I don't want to stay in the kitchen all day. Sunday before noon is an excellent time for a walk with the family or for resting with an interesting book and good coffee. I try to prepare dishes which, after a little attention, cook themselves.

Today I would like to share with you the recipe for a nice dish: turkey wraps with goat's cheese and Parma ham in mustard sauce with Cognac. I served them with Asparagus spears with a pistachio-crumble topping. I recommend it! It is excellent.

Ingredients
4 big Turkey chops
4 slices of Parma ham
100g of goat cheese
2 tablespoons of chopped parsley
red pepper
2 tablespoons of flour
2 tablespoons of oil
250ml of bouillon
half an onion
1 clove of garlic
2 twigs of rosemary
2 teaspoons of French mustard
50ml of Cognac