Everybody sees what the weather is like outside. I feel that autumn forgot that it should be Polish and golden, and in early September autumn changed into November's foul weather. I don't know where I should make a complaint. You have to resort to homemade remedies. The two which come to mind and which are the most popular are not good in the long run. We shouldn't drink too much, unless it's tea with ginger syrup, because a large amount of mulled wine will not go down well with the liver. Chocolate brings comfort but doesn't warm us up, and, unfortunately, it accumulates in places it shouldn't stay.

I would like to recommend you a fiery soup which is great after a windy autumn walk. If you like stronger flavours, spice the soup up with a larger amount of hot pepper.

Ingredients:
1 carrot
1 parsley root
a piece of celery root
1 onion
2 cloves of garlic
300g of smoked bacon
1 tin of white beans
1 pepper
half a medium courgette

Today I would like to write about how to prepare something tasty for supper when you have an almost empty fridge. Usually, I go shopping once a week, and I buy bread, fresh vegetables and fruit. Sometimes, the day before shopping, my husband's old friend "Echo" from his bachelor days lives in my fridge. He isn't fit for eating, but his presence sparks my children's hunger and my nervousness when I hear the daily question: "Mum, what's for supper today?"

A fast survey of my fridge and on the countertop there were eggs, a courgette, an onion, two kinds of cheese and ... and that's all. Too much and not enough.... From these ingredients and a few seasonings I made some very tasty but small baked balls. You may prepare any sauce for them and you have a vegetarian dinner. We ate them with horseradish or ketchup and tomato-basil salad.

Ingredients:
2 courgettes
1 teaspoon of salt
90g of breadcrumbs
2 eggs
50g of oscypek (smoked ewe's milk cheese made in the Tatra Mountains)
50g of cheese
a fistful of minced dill

I have always associated white sausage with Easter. I used to prepare long, baked white sausage with horseradish and serve it with celeriac salad. Sometimes I add it to white borscht. In these dishes I use a raw white sausage.

Recently, I found ready-baked white sausages in the shop. On the same day, they went into my fridge and I thought about what I could prepare with them. It is best to buy something first and then look for the idea for a dish . This time I managed it. I quickly prepared shish kebabs with white sausages, bacon, dried plums, and onion. Rosemary was excellent seasoning for them.

This dish is excellent as a hot supper, but it could also be great for a summer barbeque. Don't forget to serve it with horseradish and prepare a light salad.

Ingredients (for 6 shish kebabs)
3 white sausages
1 onion
9 slices of bacon
18 dried plums

Crepes have always been my son's most favourite dish. With cottage cheese, yoghurt and a hint of chocolate sauce, such a huge amount of them disappear from his plate that I really wonder where he finds room for them. Apparently for crepes, my son has a separate place in his stomach. Recently, he has developed a liking for crepes with fruit jam. For my son, only the sweet version of this dish is edible. I would prepare crepes with spinach, nuts and feta cheese only for me.

Looking for inspiration for a new approach to sweet crepes I found a blog www.szczesliva.pl and there I discovered a great idea. I made crepes without any flour, but with ready-made semolina according to the recipe from this page. The crepes were very tasty, fluffy and were acclaimed as a culinary bomb.

In my opinion it is much easier to make the dough than for traditional crepes. Without using a blender they have a smooth texture without lumps, which means this recipe will be my favourite one for crepes.

Ingredients (10 creps):
340g of ready semolina
600ml of milk
2 eggs

Today a Spanish proposal, which is excellent as a hot supper or quick dinner. Maybe it will bring back a nice memory for these who spent their holiday under the Spanish sun or an incentive for those who have never been there and haven't tried the specialities of Spanish food.

Chorizo is a traditional Spanish sausage made from pork. It has a strong fragrance and peppery taste which is difficult to mix up with something else. A characteristic feature of chorizo is its main seasoning: sweet smoked red pepper.

I made a stew or rather a hotpot with chorizo, chickpeas and tomatoes by using a recipe of Karol Okrasa. In accordance with this recipe, we ate it with lightly baked tortillas, but I think it would also be great with kasha or pasta.

Ingredients:
200g of chorizo
1 tin of chickpeas
1 tin of tomatoes (cubed)
2 cloves of garlic
1 onion
200ml of dry red wine
4 tablespoons of minced parsley
6 tortillas
salt, pepper and sugar