The tart is a universal dish which is suitable regardless of the circumstances. You can serve it at a smart dinner, a meeting with friends or a quick meal. The selection of ingredients is also endless. Add shrimps or fish to make a more exquisite version, or treat the tart as a way to use up meat which you have after dinner. Fruits and whipped cream allow you to prepare an interesting supper or dessert.

Today I have added my favourite ingredients: leek, chickpeas and chorizo. As I assumed, it was excellent, and it was difficult to say no to a second helping. Try it and evaluate it for yourself.

Ingredients:
1 pack of chilled French pastry
250g of chorizo
1 small leek
1 tin of chickpeas
half a chili pepper
1 tablespoon of butter
150ml of 18% sweet cream
2 eggs
100g of grated cheese
1 teaspoon of sweet pepper powder
salt and pepper

For most of us music is the backdrop of our home life. I know people who watch the news channel all day and they are in the swim with regard to all events in our country and the world. Proverbial housewives usually watch TV series. I often turn on cooking shows, which murmur quietly in the background, encouraging me to cook and try new recipes.

In this way I watched an episode of the "Okrasa łamie przepisy" series entitled "Summer memories". One of the goodies served by Karol Okrasa was stewed rabbit in mushroom sauce. The dish seemed to be easy and the sauce so fragrant that I could almost smell the aroma from the telly. Inspired and encouraged I decided to prepare my own version of this meal. When all the meat had disappeared in the contentedly murmuring maws of my family, we still had some mushroom sauce, which was excellent with buckwheat groats.

Ingredients:
1 portioned rabbit (about 5-6 pieces)
200g of edible boletes (can be frozen)
100g of smoked bacon
2 shallots
2 cloves of garlic
2 carrots
1 parsley root
3 sprigs of rosemary

My brother-in-law makes the best homemade yeasty pizza. Because for New Year's Eve dinner my sister and I made a lot of dishes, we needed a hot meal which would be slightly lighter than traditional Italian pizza. After brainstorming we chose pizza on a French pastry base. It was really tasty. If I made it for myself the pizza would have vegetarian ingredients. The male part of our family would choose the meat version with spicy seasonings.

The main recipients of this pizza were my children, so it was prepared with ham and pineapple, which is called Hawaiian pizza in Poland. If you don't like this, choose your favourite ingredients. Remember to choose less juicy ingredients, so as not to soak the pizza base. You only need to add your favourite sauce (tomato or garlic) and supper is ready.

Indredients:
1 pack of chilled French pastry
1 tin of tomatoes (cubed)
half an onion
2 cloves of garlic
1 tablespoon of dried oregano
1 tablespoon of butter
1 tin of pineapple
150g of ham
100g of maize
100g of cheese
salt and pepper

In many Polish homes Sunday dinner begins with broth. Golden, cooked with at least two kinds of meat, vegetables and spices – it is my favourite soup. In my home the cooked meat from broth was used as an ingredient of baked casseroles with onion, vegetables from the broth and pasta. My children hate this dish's guts, so I try to use the meat in a different way.

Today I would like to share with you the recipe for just such a meal. The cooked meat from the broth is used as an ingredient of the filling for pancake rolls. Chickpeas and vegetables from the soup make a side dish. I served the pancake rolls with gherkin-pepper salsa. It was great. I recommend it!

Ingredients (for 12 pancake rolls)
12 crepes
filling
0.5 kg of cooked meat from broth
1 onion
2 carrots from broth
1 parsley root from broth
1 tin of chickpeas
half a chili pepper
3 tablespoons of minced chives
1 tablespoon of mixed herbs
1 tablespoon of grated lemon peel
1 tablespoon of lemon juice
2 tablespoons of olive oil
1 tablespoon of butter
salt and pepper

"Mum, what kind of soup are we having today?" Two small noses peek under the lid. "Oh no, another invention!" This moan of disappointment makes me drop my ladle, and I would like to sign my children up for weekend dinner at an eatery. Maybe if they had tomato soup followed by borscht and sausages and then crepes they would stop complaining at the table. Then comes the next reflection: I'm so naïve! Children always find a reason to complain, even if there is tomato soup in their bowls; it is tasty, known and popular but ... the noodles are not the right shape, and so the griping begins 

I see little sign of hope that in the future when the kids are adults and have their own family my efforts will be appreciated and they will remember my culinary inventions. Maybe even sometimes call me up for a recipe... Let's do a reality check and come back to our whiners at the table.

It took me a long time to get hold of the recipe for soup with tomatoes, chickpeas and pearl barley which I prepared recently. It turned out that the traditional way of passing on the recipe on paper was more efficient than e-mail. The electronic recipe reached me many days after the soup was only a memory.

Ingredients:
100g of dry pearl barley
1 tin of chickpeas
1 carrot
1 small celery root