I like dumplings very much. Even though this dish isn't the most healthy, it is delicious. I think there aren't any children who don't like dumplings with blueberries and sweet cream.

You can make dumplings from French pastry or yeasty dough and bake them in the oven or from normal dough and boil them. The stuffing could be a surprise for your family. This time I made dumplings with spinach. As well as garlic and walnuts, I propose adding cheese to the stuffing. Use whatever you like: feta cheese, gorgonzola or grated emmenthal.

I serve them fried until golden with cheese or garlic dip.

If you would like dumplings from French pastry, you may find the recipe here. Below you will find a recipe for dumplings from normal dough.

Ingredients:
Dough
0.5 kg of flour + flour for sprinkling a pastry board
½ teaspoon of salt
60ml oil
200ml of hot water

There are a lot of homemade dishes which, even though they are great, have simply palled and don't taste like they did in the past. The devil is in the detail and it is the same in the kitchen. Today I would like to show you a way to change dull salmon into an excellent dish. The secret is salsa.

This Mexican dish prepared with ground or finely diced fruit and vegetables with seasoning has been known in Poland since year one. The first written mention in the Polish-Latin dictionary comes from the year 1564. In the "Old Polish pictorial encyclopaedia", written in 1900, the historian, archaeologist and ethnographer Zygmunt Gloger described it as "an acidulous seasoning for dishes, usually a sauce prepared with vinegar". So it isn't a new invention but a crunchy sweet-and-sour dish with a slightly piquant taste, which can change ordinary fish into an interesting meal. I discovered it thanks to my sister and due to the Lidl cookery book.

Ingredients:
4 pieces of salmon
4 gherkins
6 dried tomatoes from olive oil
chili pepper
1 clove of garlic
2 tablespoons of minced coriander
1 teaspoon of grated fresh ginger
1 tablespoon of honey
2 tablespoons of olive oil
lime peel from a half of lime

Until restaurants with different kinds of dumplings appeared in Poland, dumplings for dinner were a feast at my home. I remember when I made dumplings with Mum and put them in rows of ten. For our big family we made a huge amount of these goodies. Now I most often make dumplings with meat and vegetables using the ingredients from broth. I serve them boiled with a browned onion or fried until golden.

The dough is the secret of home-made dumplings. Every housewife has her secret recipe which she uses to make soft and resilient dough. You can prepare the stuffing with everything. Today I have a recipe for dumplings with oyster mushrooms.

Ingredients:
Dough
0.5 kg of flour + flour for sprinkling a pastry board
½ teaspoon of salt
60ml oil
200ml of hot water

In winter after a frosty and snowy walk, everybody would like to eat something hot and nutritious. If, additionally, two young children overloaded with energy have worn you out tobogganing up and down a snowy hill, you will have to top up the burned calories. Today I would like to share with you a recipe for a quick and easy creamy cheese soup. It is ideal when cooking isn't your desired way of spending your spare time.

The main ingredients of this soup are processed cheeses. You may use your favourite ones. The best are additive-free cheeses, without ham or mushrooms if you do not care for some untypical ingredients swimming in the soup. My favourite one is named "Golden Emmenthal". It has an intense taste and goes well with garlic croutons.

Ingredients:
300g of processed cheeses
1 stock cube
1 big onion
4 cloves of garlic
half a loaf of brown bread
2 tablespoons of butter
1 spring onion

I have already written about the cookery book by Kevin Aiston. Today, coaxed by my children, I used one of the recipes. "Toad in the hole" has been known in the United Kingdom since the year dot. The oldest recipe dates back to 1747 when it was made with pigeon, whereas now we add sausages. Sicilians copied toad in the hole and serve their own version called frittola.

To tell the truth I don't know why this dish is called "toad in the hole" and I approached it with great caution. To my surprise it was delicious! The dish is simple to prepare and remarkable because most children like sausages. According to the original recipe, you should add rosemary to the dough. I didn't have any so I added some minced basil and cherry tomatoes. It was a good choice. I baked 4 sausages; you can use as many as you need and as many as you can fit in your casserole dish.

Ingredients:

4 sausages

3 tablespoons of oil

2 onions

150g of flour

2 eggs

150ml of milk

1 fistful of basil