Pork tenderloin is one of the most valuable types of pork meat. It has universal application. You may stew it with onions, fry or roast it.

Today I would like to share with you a recipe for roast pork tenderloins in French pastry. Prepare it with steamed vegetables or fresh salad, and we have an excellent, impressive meal, which is not so difficult to prepare.

Ingredients:
1 pork tenderloin
1 pack of chilled French pastry
7 dried tomatoes
6 slices of Parma ham
100g of mozzarella cheese
a fistful of basilica leaves
4 sprigs of rosemary
2 tablespoons of olive oil
2 tablespoons of sesame seeds
2 tablespoons of milk
salt and pepper

The courgette is one of my favourite vegetables. When during the autumn there are beautiful, ripe and fresh ones at the market, I buy them very often. You can use them to prepare a lot of dishes, such as soups, salads and stewed courgette. Two years ago I found at the market some courgettes in an interesting round shape, and since then I have prepared stuffed courgette more often. They are ideal for this purpose, as they are fleshy and their shape lets you fill with them with a barrel of stuffing.

So far I have filled courgettes with minced meat or buckwheat groats and tomatoes. Today I propose that you prepare some stuffing with bulgur and smoked bacon and dried tomatoes.

Bulgur is a kind of cereal food made from rich wheat groats. It contains a lot of potassium, calcium, sodium and magnesium, all of which enable the cardiovascular system to work properly. It is a rich source of dietary fibre which reduces our bad cholesterol level. It is recommended for people who are exposed to stress and strain, because it is rich in vitamin B and magnesium – nutrients which make the nervous system work properly.

Ingredients:
3 round courgettes
100g of bulgur
200g of smoked bacon
1 onion

Ipomoea batatas called sweet potatoes come from Central America. They were brought to Europe by Christopher Columbus, then the Portuguese relocated them to Africa and India. Now the main producers of these vegetables are India, Vietnam, Japan and China.

Though we most often buy orange sweet potatoes, there are about 400 known varieties, from white and yellow to red and purple. Depending on their colour they have different nutrients and composition and they also have another properties.

The red variety is recommended to fight against heart diseases, whereas the purple one contains strong antioxidants, so it is an ingredient of an anticancer diet. The yellow variety, which contains lutein, is recommended for people who need to look after their eyes.

You may bake, boil and grill sweet potatoes. They are excellent ingredients of puree, spreads and soups. Reportedly, you can also eat the leaves, not only the tubers. They are used in Chinese, Japanese and Filipino restaurants. Today in my kitchen sweet potatoes and carrots were soup ingredients. I served it with bacon and smoked goat's cheese rolls.

The courgette is my favourite vegetable. I always have it in my pantry. I use it to prepare cream-soup or simple vegetable soup with rice. I add courgette with red and yellow peppers to letcho. I like courgettes with green pesto or stuffed courgette with buckwheat groats or with meat. My children like grilled courgette the most. I hope that my new dish will also meet with their approval.

This time my favourite vegetables are accompanied by chanterelles and fresh, strongly aromatic basil. Thanks to these small mushrooms, this exquisite, light green soup acquires an inimitable, gentle, woodsy aroma and interesting look.

The recipe comes from a Lidl cookery book.

Ingredients:
1 courgette
1 onion
2 cloves of garlic
3 tablespoons of butter
0.5l of stock

Chanterelles, known also in Poland as kurka żółta, pieprzyk jadalny, lisica, kurek and pieprznik pospolity, are one of the most popular mushrooms at the beginning of the summer. They are found all over the world (except Antarctica) and, interestingly, picking them doesn't have any effect on their population size. Chanterelles grow in broadleaf and coniferous forests, often in sandy and acidic soil. You can find them under spruces among the moss, but these mushrooms appreciate freedom. So far, attempts to cultivate chanterelles have resulted in failure.

Travellers around Poland meet mushroom pickers by the wayside, who sell chanterelles directly after picking them in the forest. I don't buy mushrooms in such places, but when I find them in markets, I am often tempted. Today I would like to share with you the first recipe of the year for a dish with chanterelles: wWholemeal pasta with chanterelles and courgette in creamy sauce.

Ingredients:
200g of granary pasta
150g of chanterelles
half a courgette
2 cloves of garlic
3 tablespoons of butter
150ml cream
salt and pepper
2 tablespoons of minced chives