Today I freshened up one of my family recipes. Making the most of the fruit season, I prepared fruit dumplings with plums for my children. To my wonder they told me that they had never eaten fruit dumplings before. I don't know how it happened, but better late than never.

Potatoes are the secret of good fruit dumplings. The best are type C potatoes – they are mealy, contain more starch, and have bright, loose skin. Boil the potatoes for fruit dumplings the day before. Dumplings with freshly boiled potatoes could fall to pieces in the hot water.

Ingredients:
500g of potatoes
250g of flour
1 egg
a pinch of salt
500g of plum
3 tablespoons of brown sugar

I love soups. My family knows that I can eat broth three times a day and seven days a week. Unfortunately, not everyone loves it like I do, but even on a hot day a great soup is the perfect idea for a filling but light dinner.

Today I would like to share with you the recipe for summer vegetable soup. It looks beautiful because you can add every colourful vegetable you have in your kitchen, and additionally it is very nutritious because of the chickpeas. You can season the soup in your own way. You can add sour or sweet cream or add some white wine. I assure you that the soup will be excellent.

Ingredients:
1-2 carrots
500g of potatoes
1 yellow pepper
250g of green bean
1 courgette
a couple of cherry tomatoes
1 onion
2 cloves of garlic
1 tin of chickpeas
1l of vegetable stock
100ml of white dry wine
2 twigs of rosemary
2-3 twigs of thyme
1 tablespoon of butter
salt and pepper

When you don't have any ideas for dinner, prepare stuffed courgette. It is an easy and swift dish and depending on the ingredients you can prepare a vege dish or a filling meat dish. To enrich your menu serve it as a side dish. You only have to stuff the courgette with vegetables and groats or rice.

Today I would like to share with you the recipe for stuffed courgette with chanterelles. It is a nice forest-smelling dish which looks beautiful and tastes great. When chanterelles are not in season, use champignons or other frozen mushrooms.

Ingredients
2 courgettes
200g of buckwheat groats
200g of chanterelles
a piece of leek
2 tablespoons of butter
2 cloves of garlic
2 twigs of rosemary
2 tablespoons of Parmesan
3 tablespoons of chopped parsley
salt and pepper

I haven't eaten bean soup for a few years. Actually, I don't know why, because other dishes with beans are a permanent fixture on our menu. Today I found and freshened up my family recipe for this soup. I added tomatoes, chili pepper and my favourite chorizo to it. This new approach to bean soup was excellent.

Ingredients:
300g of beans
250g of smoked bacon
2 carrots
1 parsley root
4 potatoes
a piece of celery root
1 onion
2 cloves of garlic
2 bay leaves
3 allspices
3 peppers
1 tablespoon of marjoram
1 tin of tomatoes
2 teaspoons of butter
1 chili pepper
200g of chorizo
salt and pepper

I think pearl barley is the most rarely cooked type of groats in my home. This is probably a mistake, since it has more vitamins and minerals than any other type of groats. Additionally, it helps you lose weight and lowers your cholesterol level. Today I decided to use these unpopular groats and I prepared a forest-smelling dish – "pęczotto" with chanterelles (similar to risotto with rice, the "pęczotto" is a dish with pearl barley). A bit of white wine and a lot of chopped parsley make the dish worthy of a royal table.

Ingredients:
90g of pearl barley
1 onion
2 cloves of garlic
2 tablespoons of butter
500ml of stock
300g of chanterelles
1 teaspoon of thyme
half a glass of white dry wine
a fistful of chopped parsley