Today's recipe is for one of the quickest and most delicious soups I have eaten. This light coconut, spicy soup with vegetables and shrimps was served with wheat Chinese noodles, but it would be great with rice too. For connoisseurs of Asian flavours there should be fresh coriander as a bonus. For those who don't like it, I suggest sprinkling the soup with parsley or chives. It will taste a bit different, but still perfect.

Ingredients:
300g of shrimps without shells
1 stem of lemon grass
a piece of ginger
1 shallot
2 cloves of garlic
1 chili pepper
1l of vegetable bouillon
1 teaspoon of butter
400ml of coconut milk
250g of fresh snap peas or green beans
coriander or parsley
lemon

Today I would like to share with you a recipe for a light and incredibly delicious dinner. The mixture of fish and my beloved risotto was a perfect bullseye, and it opened up new possibilities in creating more delicious combinations. Because the hardest thing is to have an idea. My idea today comes from Termomix's culinary book, but you don't need it (although I highly recommend it), because the recipe is easy and you can prepare it in traditional pots and pans. I recommend it.

Ingredients:
4 fillets of cod
lemon pepper
lemon
2 tablespoons of parmesan
pesto
50g of rocket
50g of parmesan
2 cloves of garlic
50g of sunflower seeds
100ml of olive oil
a pinch of salt

I love fish soup. I don't care if it is spicy as hell with pepper or mild with dill. However, ever since I started preparing fish soup, I have heard about the legendary ucha soup, which "someone ate in times of yore". I have never managed to try the original recipe, so I fumbled around the Internet and I found a few recipes. I put them all together and prepared my version of ucha soup. Ucha soup is a viscid soup full of white meat, freshwater fish and vegetables. Its name is from the old Russian word "jucha" which means brew. It is served with a slice of lemon and dill or parsley. Apparently, you traditionally add a glass of vodka. I didn't, but the soup was still really delicious.

Ingredients:
residue
some pieces of fish
2 bay leaves
2 allspices
3 peppers
1 teaspoon of salt
1 onion
soup
500g of white fish fillets (in my soup were sander cod)
2 carrots
1 parsley root
a piece of celery
5 potatoes
1 onion
1 clove of garlic
half a chili pepper
1 teaspoon of butter
salt and pepper

'Oh no! Not stuffed mushrooms' – said my son, who isn't a mushroom fan – 'Yesterday I had to eat oyster mushrooms'. When he looked into the oven he thought that we would eat meatballs, which were being cooked at that moment. Later it turned out to be one dish – mushrooms stuffed with mincemeat. We all sat at the table willingly, and I can say that the dinner was delicious.

I have made stuffed mushrooms a few times, but I don't know why I only just stuffed them with mincemeat for the first time. It certainly won't be the last time. I am curious if you will like it as much as we did. Mushrooms can be served as dinner, but they can also be a hot starter for carnival.

Ingredients:
20 mushrooms
stuffing
500g of mincemeat
300g of spinach
1 shallot
2 cloves of garlic
4 tablespoons of breadcrumbs
3 teaspoons of butter
150g of mozzarella
salt and pepper

Potato pancakes with stew should be a big dish with a lot of delicious stew. I decided to change this dish a bit and I prepared my own version of it. Maybe it is because my son had one pancake with meat 'just to try it' and the rest he consumed with traditional icing sugar. The rest of my family ate pancakes with stew. I have to say that I like this version more. It is easier and quicker to make, easier to serve and the dish looks amazing. But each to their own. I will stick with my version, which I sincerely recommend.

Ingredients:
potato pancakes
1kg of potatoes
half an onion
5 tablespoons of flour
2 eggs
salt and pepper
oil for frying
Peel the potatoes and grate them. Put the potatoes in a sieve and drain them. Leave the liquid from the potatoes for a few minutes, then pour away the water and add some starch to the grated potatoes. Grate the onion. Add the onion, flour and eggs to the potatoes. Mix them in. Spice it up with salt and pepper. Using a spoon, put the mixture in a pan with heated oil and fry on both sides until it is lightly brown. Put the fried pancak