I know that the spring and the summer has come when I can find beautiful green cabbage heads on the stands. I like it as stewed cabbage with dill and American bacon, or as a salad with carrots, onions and dill. Today I would like to share with you a recipe for crumpets with cabbage. This dish is for vegetarians, but you may easily change it to a dinner for meat lovers. Prepare some gravy and make a different version of Gypsy style crumpets. I served this dish with warm mushroom sauce, but it tastes great with cold garlic or dill yoghurt sauce. Choose your favourite version.

Ingredients:
¼ of a young cabbage
2 eggs
3 tablespoons of cream
5 tablespoons of flour
a fistful of dill
100g of cheese
salt and pepper

What do you associate with holidays at the seaside? For me, apart from the beach, waves and sun, I think of fish – fried, grilled, smoked and the freshest you can imagine. Small fish, fresh from the cutter, baked on a griddle and crunchy as crisps, is the most pleasant snack on the boardwalk.

Recently, I was pleasantly surprised by the fish selection in one of my favourite markets. It appears that I can buy fish which we know from holiday dinners by the Adriatic Sea. Sea bass, also known as bar or moron, is a sea fish living in the Mediterranean, North sea and Black Sea. It is bred due to its exceptional palatability in Greece, Italy, Turkey, Spain and Croatia.

I recommend it baked or grilled with herbs and citrus fruits, though its gentle white meat doesn't need too many ingredients.

Ingredients:
4 sea bass
6 cloves of garlic
4 spring onions
100g of butter
2 tablespoons of olive oil
8 tablespoons of fresh minced herbs: coriander, dill, basil
3 sprigs of rosemary

What can we fry a fish in? In olive, butter, or maybe in lard, if somebody likes it. And now a surprise! That's not the whole story. Apparently, you can also fry fish ... in water. I learnt about this smart and very simple method in the culinary adventure "To Gdańsk for fish" by Karol Okrasa.

In this episode captain Jerzy Wąsowicz cooked with the presenter. He shared a Polynesian recipe for preparing fish. The Captain suggested frying a fish steak with the skin and spine to keep the fish in one piece. I have fried some salmon fillets with skin. They were great as well.

Ingredients:
4 salmon steaks (min. 2 cm thick)
4 tablespoons of butter
4 cloves of garlic
1 tablespoon of minced dill
salt and pepper

At one time, Polish beef came from cows which had stopped yielding milk, and it could be used only for broth. Tourists who visited the USA or Argentina were talking about wonderful, tender, and juicy beef steak. Notwithstanding the quality of the meat, when I was a child, beef cutlets, roulades, and stew were cooked by my mum and were always served with buckwheat groats.

Now it is easier. The animals are bred specifically for meat. When we choose a good piece of meat, we can prepare a slick and tasty dish. For the beef cutlets I prepared you should choose beef tenderloin. It is quite expensive, so you could use loin or entrecote as well.

Ingredients:
0.5 kg beef tenderloin
1 onion
2 tablespoons of butter
1 chili pepper
2 gherkins
1 tablespoon of flour
2 tablespoons of mustard
2 allspices

Sometimes I'm hungry and it is the kind of hunger that I can't cheat even with a very tasty salad. I need something solid. Today I would like to share with you a recipe for a less healthy dish. Tart with smoked bacon, leeks and Parmesan isn't light, but it is extremely yummy. You can make it with shortcrust pastry, but in my opinion it will be better with French pastry.

This dish has only one fault. You think that you can eat another small piece, and another one, and another, and then – just a little bit more. I know from experience that it isn't a good idea. So I advise making do with one helping and leaving a bit more for the rest of the family.

Ingredients:
1 pack of chilled French pastry
300g of smoked bacon
1 big leek (only the white part)
150ml of 30% sweet cream
3 eggs
100g of grated Parmesan
3 tablespoons of oil
1 tablespoon of butter
a bunch of dill
pepper