Many of us associate breakfast with a sip of fragrant hot coffee and newly rediscovered oat flakes. The kindergarten nightmare in the form of a thick, sticky porridge with milk is forgotten, and breakfast porridges no longer remind us of this nightmare at all. Fruit, vanilla and chocolate porridges infused with different nuts look amazing and they taste great too. For those who still have bad memories of porridge, I recommend mixing the oat flakes with some added ingredients. Make a pudding which has only nice associations, and your breakfast will be nutritious and look nice.

Today I combined some breakfast flavours. I prepared blueberry porridge with fruit and homemade coffee granola. It was delicious. I hope for more mornings like this.

Ingredients:

granola

2 tablespoons of sugar

100g of oat flakes

1 espresso

a fistful of peanuts

porridge:

100g of oat flakes

100g of blueberries

2 tablespoons of maple syrup

1 teaspoon of lemon juice

100ml of milk

Do you sometimes open your fridge and close it, because there is nothing interesting for you inside? The fridge is full of delicious food, but there isn't anything special. In this case I take a bottle of water or I think. It usually ends with tomatoes with mozzarella and basil, because I always have the ingredients for it, or another salad where you just "throw in everything you have"  This time I didn't do a mozzarella or other salad, but a delicious, subtle paste with cod liver. This delicious, subtle treat is known for its wealth of fatty acids like Omega 3, which is essential for the proper functioning of the brain, and vitamins A and D that you rarely find so much of in other products. You can put it on bread or add things directly after taking it out of the can and straining it. I added chives, capers and dill pickle, but you can make your own paste with cod liver. My paste with cod liver only had to be mixed up with a fork, but if you like it smooth, use a blender.

Ingredients
2 tins of cod liver
2 stalks of spring onion
2 tablespoons of capers
1 dill pickle
1 teaspoon of French mustard
salt and pepper

My children love shrimps. Usually it is the safest ingredient. In restaurants, shrimp dishes can be just a little too spicy, but they are always delicious... almost always. During one of our trips, my daughter - using the rule "when there are shrimps, always choose shrimps" - ordered a sandwich with them. She was surprised when the shrimps were cold and the sandwich was a disappointment. It was the only time when a dish with this ingredient was inedible for her. I don't know if we just went to the wrong place or this traditional Scandinavian sandwich isn't beloved by everyone, but since that time, small cocktail shrimps have been banned in our home. Today, after all those years I decided to remove the ban on shrimp sandwiches and make a version that makes you say WOW! It looked like a big mess, but it was delicious. I recommend it!

Ingredients (for 2 people)
2 buns or 4 slices of bread
1 avocado
2 tablespoons of lemon juice
2 tablespoons of chopped chives
lettuce
cucumber
pepper
2 eggs
150g of small shrimps
a piece of chili pepper
1 clove of garlic
1 tablespoon of chopped parsley
1teaspoon of butter
salt and pepper

If we're talking about baked goods, it is my husband who takes care of supplies. He likes fresh buns or fragrant, crunchy bread for breakfast, so he usually wants to get up and run to the nearest shop and buy bread. Recently, when we were doing shopping in the bakery, we said we wouldn't buy any baked goods, because we still had some and on Saturday morning we would buy fresh. I don't know how it happened, but we didn't do it, and in the evening we had a problem with lack of bread for Sunday. Necessity is the mother of invention, and two hours later we had the beautiful aroma of fresh breakfast yeast buns. I don't need to say that in the morning I had to bake more of them, because they went perfectly with our evening meal. Do you run to the shop in the morning, bake by yourself or do you like baked goods from the day before?

Ingredients (8-10 buns)
500g of flour
160ml of milk
160ml of water
25g of yeast
50g of butter
1 teaspoon of salt
1 teaspoon of sugar

A few years ago in a restaurant in Warsaw that serves fusion food we ate black pudding with raspberries. At the time the combination was very uncommon, but amazingly delicious. This unlikely combination enriched the traditional food and more innovative recipes were added to the culinary cannon. A few weeks later I recreated this flavour in my kitchen, and now black pudding is always on our menu. My children recently enjoyed it. My daughter, who treats this blog as a handheld cookery book, asked me to write down the recipe. Maybe you will also use it?

Ingredients (for 2 people)
300g of black pudding
1 big onion
½ a clove of garlic
1/2 teaspoon of chopped chili pepper
150g of raspberries
1 twig of rosemary
2 tablespoons of maple syrup
1 teaspoon of lemon juice
1 teaspoon of butter
1 tablespoon of oil
salt and pepper