Of all the days of the week we like Friday evening the most. Tasty supper, sometimes a glass of wine, a movie, a chat and a moment's peace after a long rough week.

Sometimes this is the only time for ourselves. Our children completely use up our free time, so although they are theoretically free, our weekends are chock-full. Do you also know the situation when on Friday you plan to do a lot of things, but then reality interferes, and on Sunday evening the to-do list is as long as it was on Friday?

Today I have a recipe for my supper last Friday. The dish was light and very tasty. Depending on the size of the meal, you can use this recipe to prepare a grand starter before dinner.

Ingredients (for 2 people):
3 beetroots
125g of goat cheese
10 walnuts
5 tablespoons of honey
2 tablespoons of lemon juice
2 tablespoons of olive oil

I associate autumn at the market with beautiful courgettes, pumpkins and pears; apples and plums of different colours and varieties. Today I decided to mix autumn vegetables and fruits, and I made a salad with pumpkin, feta cheese and plums, seasoned with honey, cinnamon and chili pepper. Parsley and walnuts completed the dish. Autumn on a plate in both taste and colours.

Remember to choose hard plums and bake the pumpkin al. dente. Overdone vegetables don't look beautiful, and the texture of the salad will leave a lot to be desired.

Ingredients:
400g of pumpkin
3 tablespoons of olive oil
1 tablespoon of fresh rosemary
1 teaspoon of dried thyme
100g of feta cheese
4 plums

Sometimes I am intrigued by recipes for salads with a minimal amount of ingredients. Two or three items blended with a dip make an incredible and surprising dish. Reportedly, the most difficult thing is to come up with the simplest ideas.

Today my proposal for a salad contains only a few ingredients. Its secret is grilled peach, which has an interesting flavour and looks very decorative. Remember to choose ripe but hard fruits. They must be sweet, but they shouldn't break up when grilled. Nuts are excellent extras. I chose walnuts but you can use pecan nuts or roasted almonds.

Ingredients (for 2 people):
300g of green beans
100g of blue cheese
1 peach
10 walnuts
dip:
3 tablespoons of olive oil
1 tablespoon of lemon juice
1 clove of garlic
3 tablespoons of minced parsley
salt and pepper

Many years ago a vademecum of information for young housewives was "Polish Kitchen". This book contained not only recipes for typical Polish dishes, but also more exotic meals with game, fish and seafood. The authors also inserted recipes for homemade liqueur and herbal medicine, and suggestions on how to decorate your house and look after your home.

The book enjoyed a good reputation and it had many reprints. The last edition focused admittedly on recipes, but it is still worth using it. Every housewife has her own favourite sources of recipes and home advice. This could be newspapers, cookery books or webpages.

For me the most interesting is the Lidl cookery book. I know that the recipes are aimed at promoting their own products, but I like to look up some tasty suggestions anyway. Sometimes I try to accurately recreate them, but other times I treat them only as inspiration.

This time the Lidl cookery book didn't disappoint. I found a recipe for a salad with lentils, pear and feta cheese. At first glance the ingredients don't seem to go together, but the combination surprises us with its interesting flavour. I added to the salad's ingredients some almonds and parsley. In my opinion they enriched its flavour.

When my daughter comes back from a long trip, I try to prepare something special for her to eat. Sometimes it may be her favourite dish, sometimes it could be a surprise. It was the same this year when my daughter came back from her sport camp.

Young broad beans are delicious. Especially hot ones that burn your fingers, which my family swallow without peeling first. My surprise this year was prepared using this exact vegetable. I prepared a light tuna salad with our favourite mustard – honey dip. My daughter licked her lips and rated the dish 10 out of 10.

Ingredients:
0.5kg of broad beans
1 pepper
1 spring onion
20 almonds
1 tin of tuna in oil
1 big tomato
basil leaves