Roulade, aka paupiettes, is stuffing wrapped in meat. Usually it is a big cut of beef, but sometimes I prepare roulades made of turkey. Traditionally the stuffing is bacon, pickled cucumber, onion and sometimes bread crust. The meat is seasoned with mustard, salt and pepper. In Upper Silesia it is often served with cabbage and Silesian potato dumplings. In my home we serve it with beetroot and buckwheat groats. This was the traditional dish I served today to my family. It was delicious!

Ingredients:
4 big slices of beef
1 shallot
2 small gherkins
4 big slices of bacon
2 teaspoons of mustard
2 tablespoons of flour
2 tablespoons of oil
salt and pepper
sauce
2 shallots
2 cloves of garlic
half a chili pepper
2 bay leaves
3 allspices
2 juniper berries
2 twigs of rosemary
2 twigs of thyme
500ml of beef bouillon
100ml of red dry wine
1 plum
1 tablespoon of butter
1 teaspoon of sweet paprika
salt and pepper

Meat and vegetables in curry have always been one of my favourite lunch dishes. Usually I prepare chicken, turkey or duck. This time I found an easy and tempting recipe for cauliflower in yellow curry in one of Jamie Oliver's books. Pineapple pieces are an interesting added ingredient. I changed the ingredients a little bit to suit my family. Jamie's recipes are easy and delicious regardless of whether they are shown in a book or film. I think that everybody can manage to prepare them. This recipe didn't disappoint me. Not that much work, short preparation time and the result was delicious. Add some rice and this easy and satisfying dish is ready 

Ingredients:
1 cauliflower
1 tin of chickpeas
1 tin of pineapple
2 tablespoons of yellow curry paste
1 tin of coconut milk
500ml of vegetable bouillon
2 cloves of garlic
1 shallot
2 tablespoons of lemon juice
4cm piece of ginger
1 chili pepper
1 bunch of parsley
1 tablespoon of oil
1 teaspoon of butter
half a teaspoon of curcuma
salt and pepper

In Warsaw if I want fish I most often buy salmon. I prepare it fried, baked or steamed, and sometimes when I want a smaller portion, I add different things and make fish balls. My children eat all these dishes very quickly. Lately, because of Children's Day, I made salmon in lemon sauce. To this day it is the winner in the "fish dish" category. Recently, it has a new challenger. Lemon salmon in caper sauce with broccoli puree amazed my family. I recommend this dish, because it looks beautiful and it tastes even better.

Ingredients (for 4 people)
salmon
600g of salmon with the skin
1 tablespoon of clarified butter
12 slices of lemon
lemon pepper, dried dill and salt
Clean the salmon, spice it up with some lemon pepper, dried dill and salt. Leave in the fridge for one hour. Melt the butter in a pan, put two slices of the lemon into it, and put the pieces of salmon onto the lemon. Put another slice of lemon on each piece of salmon. Fry the fish.

caper sauce
3 tablespoons of capers
150ml of 30% sweet cream
1 teaspoon of mustard
1 tablespoon of butter
1 tablespoon of chopped chives
salt and pepper

I know that children treat many dishes differently. My friend's children love stew mostly for the sauce. When they eat this dish they want more and more sauce. So their meal looks like a rich soup rather than a main course. My children don't like any sauce. If I serve stew or meat balls, they have as much sauce as necessary and not a drop more.

Fortunately, the dish which I prepared today was eaten without fuss, and my son couldn't believe that there wasn't any meat. In fact, the rich and fragrant stew with oyster mushrooms looks like a pork stew. You can eat it as a stand-alone dish or with groats or pasta. It is always excellent.

Ingredients:
500g of oyster mushrooms
1 onion
2 cloves of garlic
chili pepper
yellow pepper
red pepper
a few big capers
0.5l of vegetable bouillon
2 tablespoons of tomato concentrate
100g of sweet corn
100g of red beans
1 tablespoon of butter
1 teaspoon of sweet smoked paprika
half a teaspoon of cumin
chopped chives
salt and pepper

Pęchotto and cashotto (dishes like risotto but you need groats instead of rice) and risotto are my favourite dishes. In my kitchen, pasta with various added ingredients still holds the field, but dishes with kasha are a really serious opponent. Luckily, I don't have to convince anybody in my family to eat it. Even my children eat kasha willingly, but if I ask what kind of kasha I should choose, they usually pick bulgur.

Today I prepared a one-course lunch, thick, full-bodied with a lot of colourful additions. Mexican pęchotto with minced meat is as tasty as it is easy to make. You have to try it.

Ingredients:
100g of pearl barley
500g of minced meat
1 onion
2 cloves of garlic
2 tablespoons of butter
500ml of bouillon
half a glass of dry white wine
100g of sweetcorn
100g of red beans
1 sweet pepper
1 chili pepper
200ml of tomato passata
3 tablespoons of chopped chives
1 teaspoon of oregano
1 teaspoon of sweet paprika
salt and pepper