Every year I confirm my conviction that I don't like winter. I try to consider the children, skiing, winter holidays and "white Christmas", but none of these things convinces me. Transport problems, slippery pavements, drifts, slush and "salty" shoes. Winter isn't for me. Snow destroys my mood and in general annoys me. Unfortunately, we have this kind of climate, and I have to put up with it for a few months of the year.

Therefore, I have to save myself. Because Christmas is coming, I would like to share with you the recipe for hot chocolate prepared in a Christmas gingerbread-cranberry style. It has an excellent warming effect and lifts the mood. In an especially difficult case of the winter blues I recommend adding a bit of rum or brandy and a little fluffy whipped cream.

Ingredients (for 3 people)
hot chocolate
125ml of 30% sweet cream
125ml of almond milk
200g of dark chocolate
half a teaspoon of gingerbread seasoning
whipped cream
75ml of 30% sweet cream
1 teaspoon of caster sugar
100g of cranberries
3 tablespoons of brown sugar


Adapting myself to the winter vibe outside, today I prepared some winter crepes. My son said they looked like they had been sprinkled with snow. They also taste great in the run up to Christmas. Cinnamon, ginger and cranberries are typical December ingredients. They warm you up, bring comfort, have a beautiful aroma, and make us want to immediately decorate the Christmas tree.

The fact that my son loves crepes is extra motivation to make them. I honestly can't blame him.

300ml of milk
300ml of sparkling water
6 tablespoons of flour
6 tablespoons of wholemeal flour
100ml of oil
1 egg
1 teaspoon of cinnamon
2 teaspoons of caster sugar
a pinch of salt
350g of cottage cheese
3 teaspoons of caster sugar
1 teaspoon of vanilla sugar
150ml of natural yoghurt
300g of cranberries
3 tablespoons of brown sugar
1 teaspoon of grated ginger
50ml of orange juice


English lessons at schools and in kindergartens are nowadays taken for granted. The quality, however, sometimes leaves a lot to be desired. Kids learn vocabulary and grammar and use it only to make sentences in their exercise books. Real conversation is less important. Many parents look for other ways to learn. Lessons with native speakers, English schools and English holidays are only a few of them. Last weekend we had the opportunity to attend the perfect initiative of one of Warsaw's English schools. The teachers of Early Stage prepared a theatrical performance called "Pig in a wig in space", which is a perfect way to make an English lesson more creative.

If one of you wants to encourage your kids to learn English or you simply want to spend time with them in a funny way, go to Culture House Kadr in Warsaw. "Pig in a wig in space" is a pleasant story about a small pig who wants to fly into space and for different reasons must therefore transform into a dog. This fabulous initiative is aimed at kids between 4 and 8 years old, but even really small children will be satisfied. The actors on the stage and among the small kids in the audience really do a lot to present a fully English story to the Polish kids in an understandable manner. There are amazing faces, gags, repetition of words, audio-visual support and other elements to help transfer the English ideas into the little Polish heads. We take part in an interactive play engaging all the senses. There is a Cosmic Cactus playing the guitar, a pig dreaming of cosmic trips a Cosmic Dog and a mysterious aunty who has recently disappeared during her travels.


Jerusalem artichoke, also called sunchoke or earth apple, has been known in Poland since the first half of the XVIII century. It is a vegetable especially recommended for diabetics because it reduces the amount of blood glucose. Those who would like to lose weight should also reach for it. Jerusalem artichoke contains a lot of potassium so it reduces blood pressure, and inulin which reduces high cholesterol.

I have looked suspiciously at the packaging of Jerusalem artichoke a few times. Only the soup I ate in a Warsaw restaurant convinced me to buy it. I prepared my own version of cream of Jerusalem artichoke. I found the recipe at www.zakochanewzupach.pl. However, I used my own spices. I served this soup with mushroom crisps and parsley olive oil. It was really excellent.

Ingredients (for 4 people):
500g of Jerusalem artichoke
200g of potatoes
1 big onion
2 tablespoons of oil
500ml of vegetable stock
400ml of coconut milk
2 mushrooms
fistful of parsley
2 tablespoons of olive oil
salt and white pepper


This year, mischievous nature tried to upset my daughter's birthday plans. Spending your birthday in bed with a thermometer isn't an excellent idea ¬– even for an adult. For a teenager it is a drama comparable to cancelled holidays. My daughter told me that you are thirteen only once. And she was right. Literally and figuratively.

I wanted to sugar the pill for her on this day and cheer her up for a bit, so I prepared a caramel cake with bananas – banoffee in the form of a small birthday cake. My sweet magic and the dinner from her favourite restaurant worked, and in the end her birthday was quite nice.

Ingredients (17cm cake tin):
150g of biscuits
75g of butter
200ml of 30% sweet cream
250g of mascarpone cheese
2 tablespoons of caster sugar
2 bananas
300g of fudge
1 teaspoon of dark cocoa


Traditionally, during the Polish Christmas Eve supper we don't eat any meat. Instead we have twelve dishes with fish, mushrooms, vegetables and cabbage. In my home everybody waits for their favourite meal: my husband and daughter for the herring dishes and vegetable salad, my son for the fried fish, while I wait for dumplings and jellied carp.

One of the traditional dishes in many Polish homes is łazanki with cabbage and mushrooms. Łazanki are small, square noodles. The best dish is made with noble porcini mushrooms. I sometimes mix these forest mushrooms with sliced champignons, which look beautiful among the noodles. Łazanki are a Christmas Eve dish, but sometimes when my children ask me I prepare it during the rest of the year too.

500g of sauerkraut
1 onion
60g of dried porcini
6-7 champignons
1 tablespoon of caraway seeds
2 bay leaves
2 tablespoons of butter
300g of łazanki
salt and pepper

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