Sometimes you simply have to chow down on some snacks. A good book, an interesting movie, a meeting with friends; the snacks disappear without trace in a moment. Crunchy snacks, crisps, nuts and salty sticks have an unusual property: You reach out for the first one and suddenly the bowl is empty regardless of how many snacks there were at the beginning. There is no point discussing the nutritional value of salty snacks, because of course we don't eat them to follow a sensible diet . Sometimes one just has to do it.

Today I would like to share with you a recipe for snacks which you can prepare at home in a jiffy. This dish tastes best hot, so I propose making it together with friends. A bottle of red wine, which is excellent for finger rolls with French pastry, can be opened even earlier 

The finger rolls are also great for cream soup, which we often serve with croutons. To prepare finger rolls we need basil pesto. Try to make it yourself – it isn't so difficult. When you don't have enough time or you don't like cooking, use ready pesto from a jar.

I found the recipe for finger rolls in the online Lidl cookery book.

Ingredients:
pesto:
a tuft of basil
20 g of cashew nuts
100 g of grated parmesan
1 clove of garlic
4 tablespoons of olive oil
salt and pepper

Today I would like to share with you a "social" recipe. Rolls with French pastry are excellent as starters before dinner or a not-so-heavy-but-tasty supper. They were created from expedience on the occasion of an unplanned party with our friends. You can add what you like to them. Mushrooms, ham, cheese – as many options as you have favourite products and what you actually have in the fridge. They are best hot and fragrant, taken out at once from the oven. We like them without anything added (except maybe a glass of red wine), but you can prepare a yoghurt-garlic dip and they will also be exquisite.

Ingredients:
1 pack of chilled French pastry
1 medium courgette
half a red pepper
half an onion
2 cloves of garlic
100g of cottage goat cheese
3 tablespoons of milk
1 teaspoon of butter
salt and pepper

Above all, holidays give me the opportunity to prepare things which I don't have enough time for during the school year. Crumpets, pikelets, crepes and cookies; when else could we prepare them if not during our spare time, when we don't have any projects, homework and a pile of clothes to iron? Of course during the holiday, we need some time for ourselves and we are not always happy to cook, but each to his own. The kitchen is exactly the right place for some people to wind down.

Pouncing on the last days of the winter holiday, I prepared afternoon tea, at the sight of which not only my children's eyes lit up. Fairly simple small pikelets with vanilla fromage frais and caster sugar, jam or yoghurt and fruit are mild and fluffy and bring back the lazy holiday afternoons at my grandmother's in the country.

Ingredients (8 pikelets)
200g of vanilla fromage frais
6 tablespoons of flour
1 tablespoon of desiccated coconut
1 egg
5 tablespoons of milk
½ teaspoon of baking powder
pinch of salt
oil for frying
caster sugar/yoghurt
fruit

Today I would like to share with you the recipe for my Chinese food. When I used rice paper for the first time I was surprised by its resilience and elasticity. I thought that making spring rolls would be difficult and the rice paper so fine that it would tear during the stuffing. Thankfully, I found that using this product is very easy.

You can prepare the stuffing for the spring rolls according to your own taste. Vegetables, meat, fish – all of them will be excellent. I mixed vegetables with crabsticks. It was very tasty. It is immensely important not to overcook the vegetables. If the vegetables are not crunchy, the dish will lose its character.

Ingredients:
rice paper
half a medium courgette
half a red pepper
1 carrot
2 cloves of garlic
1 chili pepper
200g of crabsticks
juice from half a lemon
1 tablespoon of honey
a fistful of minced chives
soya sauce, pepper
oil for frying

Crepes are a cherished meal of my son. He loves them absolutely, and if they are served sweet, it is all the same what I add to them. I may, for example, sneak as much fruit in as I want – they vanish without trace. I serve crepes with cottage cheese filling and decorate them with bits of fruit and chocolate sauce.

Today I propose crepes served inside out. The fruit and dark cocoa are inside, and the yoghurt or cottage cheese is decoration. These brown crepes smell sweet, the chocolate looks extremely decorative and tastes wonderful. My son's admiration when he saw and smelled the freshly fried crepes is the biggest reward for my idea and execution.

Ingredients:
dough:
300g of wheatmeal
300ml of milk
300ml of water
100ml of oil
1 egg
3 tablespoons of dark cocoa
pinch of salt
filling:
4 big apples
3 tablespoons of xylitol or brown sugar
1 teaspoon of cinnamon
1 teaspoon of butter