Though some people can't believe it, tomato sauce for spaghetti needn't contain any meat. My son likes spaghetti only with tomato sauce with meat balls or traditional spaghetti Bolognese. Apparently, anything different is inedible. Today he learnt that it isn't true. The penne was excellent with fragrant tomato sauce with chickpeas. The meal was so great that even my young sceptic asked for seconds. He didn't buy into Parmesan, but it isn't possible to have everything, is it?

Ingredients (for 2 people)
150g of penne
1 tin of tomato
1 onion
2 clove of garlic
half a chili pepper
2 tablespoons of olive oil
200g of chickpeas from the tin
1 teaspoon of oregano
2 twigs of rosemary
salt and pepper
basil
parmesan

Sometimes unusual combinations are surprisingly yummy. Such was the case with the soup I recently prepared. The combination of cauliflower and tomatoes I have only eaten in salads. Today I prepared soup with roast cauliflower, pepper and cherry tomatoes. I used colourful tomatoes and very ripe pepper, thanks to which my soup had an intense colour. The light, smooth peanut cream was an interesting ingredient. Try for yourselves this non-obvious combination. You can make something yummy!

Ingredients:
half a cauliflower
200g of cherry tomatoes
1 big red pepper
3 tablespoons of olive oil
1 teaspoon of sweet paprika
a pinch of cumin
1 litre of vegetable bullion
salt and pepper
2 tablespoons of peanut butter
half a teaspoon of maple syrup
a pinch of salt

Looking for ideas for dinner, I happened upon an article by Bartosz Kieżun on www.kukbuk.pl. Because I love Italian cuisine and pasta dishes, I read this text with interest. As a bonus I got a recipe for Sicilian pasta with pistachios, which I decided to try immediately. With Italian cuisine I like the simplicity and extracting the maximum flavour with a combination of basic ingredients. My one condition is that I have to use the best quality ingredients.

Today I would like to share with you a simple recipe: just a few ingredients and in a moment we have a yummy dish. That's obvious with pasta and sometimes it is the most important thing. Today I used bucatini, but if you don't have any you can use spaghetti.

Ingredients (for 2 people)
200g of bucatini
2 cloves of garlic
200g of ricotta cheese
half a chili pepper
100g of pistachios
4 tablespoons of olive oil
salt and pepper
basil

After our last skiing holiday in Italy my son asked me to add ravioli to our menu. These small dumplings are most often served with ricotta cheese and spinach. My son liked them stuffed with meat and served in bouillon or with butter and Parmesan.

Recently I used cooked duck thighs. You can also use roast meat which you have leftover after dinner. My son said this was the best ravioli he had ever eaten. My son is very nice. For the next weekend he ordered meat ravioli in bouillon. I wonder when he will be bored with them.

Ingredients:
dough:
500g of flour
4 tablespoons of olive oil
a pinch of salt
200ml of hot water
stuffing
2 duck thighs (cooked or roasted)
1 onion
2 cloves of garlic
2 tablespoons of butter
salt and pepper
for serving
1 teaspoon of butter
1 tablespoon of Parmesan

Even though the weather outside doesn't resemble the hot summer at all, I prepared a typical summer soup. It wasn't a dinner dish, but rather a light lunch, and in the summer for sure I will prepare it often. I served the cold soup with natural yoghurt, avocado and lettuce with roast almond flakes and raspberries. It wooed me with its looks and taste. It was the best cold soup I have eaten up to now. The idea for this dish comes from www.jadłonomia.pl but I prepared and served it in my own way.

Ingredients (for 2 people)
400ml of natural yoghurt
200ml of vege milk
1 avocado
6 tablespoons of chopped lettuce
4 tablespoons of chopped chives
4 tablespoons of chopped dill
4 tablespoons of almond flakes
a piece of chili pepper
a few raspberries