Today I would like to share with you the recipe for small pies. I wanted to make the stuffing without meat, so I chose chickpeas. They are a rich source of protein, they reduce blood pressure and cholesterol level. They also have a low glycaemic level and the fibre steadies the sugar level in the blood. You should remember its assets and add it to your daily diet.

Serve the pies with your favourite dip and vegetables. They taste the best hot, but we discovered that they are great cold and you may also reheat them.

Ingredients (12 pieces)
1 pack of chilled French pastry
200g of chickpeas
half a red pepper
2 cloves of garlic
half an onion
4 dried tomatoes from olive oil
3 tablespoons of olive oil from the tomatoes
6-8 black olives
1 tablespoon of butter
2 tablespoons of milk

Spaghetti with shrimps is one of my children's favourite dishes. We really like holidays in places where seafood is the main ingredient on the menu. Grilled squids, grilled shrimps, shrimps in sauce, octopus with vegetables – every dish in the south of Europe is cheaper than in Poland, and they are all so fresh that ordering anything else is a sin (as long as you like this kind of food, obviously). When we get back home we are disappointed to see the prohibitive prices of seafood dishes. What a pity that our sea doesn't abound in shrimps and octopuses like the sea in the south of Europe. It is good that at least we can eat fresh fish when on holiday at the Polish seaside.

I think it is because of the price that spaghetti with shrimps is a special dish in my home. This time, to make a more extraordinary meal, I cooked black pasta stained with squid ink. It is an excellent base for shrimps, fresh green parsley and chili-garlic sauce.

Ingredients (for 4 people)
500g of cooked shrimps
4 cloves of garlic
1 chili pepper
100g of butter
150ml of dry white wine
a bunch of parsley
400g of spaghetti
50g of Parmesan
lemon
salt and pepper

The End of May and June is a time for asparagus. I go at it with gusto, just like in the strawberry season. The next day I feel I've had enough and ... at the next opportunity I buy another bunch of asparagus. Fresh, thin, steamed, baked with Parma ham and almond slices, we like them in salads and omelettes – even our children. I also like white asparaguses, but I only ever use them to make smooth, delicate soup.

This time I prepared green asparaguses with smoked salmon, mozzarella cheese and fresh spinach. I wrapped it in French pastry and created a light dinner dish which was completed with cherry tomatoes.

Ingredients (for 2 people)
1 pack of chilled French pastry
1 bunch of asparagus
2 fistfuls of fresh spinach
150g of smoked salmon
150g of mozzarella cheese
2 tablespoons of sesame seeds
2 tablespoons of nigella
2 tablespoons of milk
2 cloves of garlic
salt and pepper

I think most children like cream soup. My children like it too. When I want to prepare a fast dinner or something hot for supper, I often prepare this kind of soup. Is there anything nicer on a cold rainy evening?

I have prepared cream soup with almost all vegetables. This time I enriched my cauliflower cream with a hint of cheese, thanks to which my soup had a mellow, cheesy consistency. It was excellent with pumpkin seeds and watercress. You may serve it with minced chives, dill, puffed peas or croutons. Choose what your children like the most.

Ingredients:
1 cauliflower
1 small onion
1 clove of garlic
1 tablespoon of butter
vegetable stock
100g of processed cheese
salt and pepper

It is common knowledge that strange cravings are the preserve of pregnant women. I remember that when I was pregnant I called my husband up to buy some herrings or pineapple. There was the time when I ate only fried sausage, carrot with peas, broth, and pasta with strawberry sauce. I admit that now when I think about it, I feel dizzy