This year thanks to my sister I have a lot of fresh chili pepper. Because my children don't like spicy dishes I add the chili pepper only to meals for adults. I think next spring I will again ask her for some cuttings, because they are quite strong and look so beautiful.

Today I added a bit of chili pepper to tomato-basil salsa. Because it was quite spicy I decided to add it to a mild dish. I prepared an omelette with courgette and goat cheese. The salsa added an excellent piquancy to it. I recommend this dish for a fast and light meal.

Ingredients
omelette
3 eggs
150g of courgette
3-4 slices of goat cheese
2 tablespoons of milk
1 tablespoon of flour
1 tablespoon of butter
salt and pepper

2 tomatoes
3 tablespoons of minced basil
quarter of an onion
2 cloves of garlic
half a chili pepper
3 tablespoons of olive oil
2 tablespoons of lemon juice
1 teaspoon of honey

Though we associate plums with autumn, we can buy the first variety in the middle of August. As well as being the tastiest cake with plums or almond-plums, this fruit is excellent for soup. My mum used to serve it with noodles. I found a recipe for semolina dumplings in the Lidl cook book. In my home we sometimes serve meat stew with similar dumplings (with flour instead of semolina).

I am not really looking forward to autumn, but today I prepared this soup. With a leaf of peppermint it is an excellent alternative to an early summer dinner. Due to the blackcurrant juice, this soup is a bit sour and has a deeper colour.

Ingredients:
soup
1kg of plums
100 ml of blackcurrant juice
300ml of apple juice
120g of brown sugar
half a teaspoon of vanilla sugar
Clean the plums, remove the stones and cut them into smaller pieces. Put them in a saucepan with the rest of the ingredients of the soup and boil for 25 minutes. Sweeten with the sugar if necessary.

I found the recipe for courgette cutlets at www.gotujzcukiereczkiem.pl. It appealed to me at once for three reasons. Firstly, the courgette is my favourite vegetable. Secondly, cutlets, pancakes and crumpets are my children's favourites dishes. Thirdly, this dish is fast, simple and is always a success. You must not use FB while frying, because it may end with you ordering pizza for dinner 

The cutlets are mild and their flavour is spiced up with feta cheese. You can complement them with your favourite herbs. In my kitchen there is always basil, dill, peppermint, rosemary and thyme. This time I chose dill (in accordance with the recipe) and thyme.

Ingredients:
400g of courgette
1 egg
150g of feta cheese
110g of breadcrumbs (+ 4 tablespoons for the batter)
2 tablespoons of minced dill
1 tablespoon of thyme
salt and pepper

During my last visit to the fruit and vegetable market I bought so many broad beans that I didn't want to risk cooking everything at once. I prepared a rich, creamy soup with them. The green soup, served with a bit of thick yoghurt and nigella, was very tasty.

Only my daughter ate all of her dish, but she asked me not to blend the broad beans next time. The only shortcoming of this simple soup is that you have to peel the cooked broad beans. This time I was able to count on my daughter's help. It was very nice of her, but I don't know how many she ate and how many she put into the bowl. My daughter loves broad beans very much, and if I don't put a portion by for her, she can eat everything regardless of the fact that the rest of family doesn't get even one bean.

Ingredients (for 5 people)
1 kg of broad beans
half an onion
1 clove of garlic
1 tablespoon of butter
4 sprigs of thyme
1 tablespoon of caraway seeds
vegetable stock
5 teaspoons of thick natural yoghurt
2 teaspoons of nigella
2 tablespoons of sunflowers seeds
salt and pepper

In the Middle Ages drinking unboiled water was risky. The Alternative to water was .... beer. This tipple contains alcohol and hops, which protects it against going off and stops people from getting ill. Beer isn't only a popular refreshing tipple, but is a great ingredient of many dishes.

I know people who think that beer in a dish is a waste, but we won't listen to them, because we know that a pork knuckle or crepes with beer gives us a really inimitable taste. Today, I would like to share with you the recipe for a beef stew with beer. I use Guinness, but you may use your favourite one.

Ingredients:
0.5kg of beef for the stew
200ml of Guinness
1 onion
2 cloves of garlic
400g of small mushrooms
2 tomatoes
half a chili pepper
3 tablespoons of oil
2 tablespoons of butter
2 tablespoons of flour