Of all cakes and cookies my children like muffins the most. They love all of them: with fruit, crumble topping or icing. I bake muffins often because they are yummy, easy to prepare and you don't need to use sophisticated ingredients. You can bake muffins which suit any event: in spring with lemon and courgette, in summer with a lot of fruit, in autumn with pumpkin and plums, and in winter spicy muffins with ginger and nuts. Today I would like to share with you the recipe for yeast muffins with Nutella, peanut icing, salty pistachios and dried flowers. They are fragrant, yummy and beautiful. I recommend them!


Ingredients (12 muffins)
dough
250g of flour
7g of dry yeast
1 egg
75g of sugar
125ml of milk
40g of butter
a pinch of salt
4-5 tablespoons of Nutella

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Today I would like to share with you the recipe for a light and healthy dinner. I served rainbow trout with mustard sauce and pot barley with courgette and fresh salad. I like these kinds of dishes. They are easy, they don't need a lot of work and each time the result is amazing. You can make a hot white sauce, but this time I decided to make a cold sauce with natural yoghurt and French mustard. If you make a different sauce – with capers, lemon or garlic – you will end up with different, excellent dishes.


Ingredients (for 2 people)
300g rainbow trout
2 twigs of thyme
2 slices of lemon
1 clove of garlic
1 tablespoon of clarified butter
100g of pot barley
4 small courgettes
1 shallot
1 clove of garlic
1 tablespoon of oil
salt and pepper

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November is the most depressing month of the year for me. The gloomy autumn days, no leaves on the trees and early dusk don't really inspire optimism. Although in December the weather is often the same, the fact that Christmas is coming definitely makes this time happier. Therefore, I offer you today a dessert that will make your day warmer, happier and tastier. Frozen black currants go really well with yeast cake. If you have these treasures in your kitchen, you should make thick, sweet-sour mousse or jam and add it to your cake. This fragrant cake will go great with tea on a dark November afternoon.


Ingredients
dough
250g of flour
7g of dry yeast
1 egg
75g of sugar
125ml of milk
40g of butter
a pinch of salt
filling
500g of black currants
100g of sugar
3-4 tablespoons of water

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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

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Halloween – the ghostly holiday celebrated at the end of October is very controversial in Poland. We are not sure where it comes from. It probably originates from the Celtic ceremony of saying goodbye to summer and welcoming winter and at the same time worshiping the dead. Good ghosts were invited into houses and bad ones were scared away with masks and scary costumes.
I have heard that due to sanitary reasons this year kids in Belgium can't go from home to home and "scare" their neighbours. Well we can disagree with that, but we should probably take note and wait till the next "trick or treat", so we won't remember Halloween 2020 badly. As well as scaring outside the house, we can always create a Halloween mood with costumes, decorations and creepy treats. Today's offer is gruesome cookies called "witch's fingers". You can also use the recipe from last year for scary mummy-cookies. And of course you need a jack-o'-lantern, pumpkin soup or pumpkin pancakes and it is time to have fun Uśmiech


Ingredients:
130g of cold butter
60g of caster sugar
2 tablespoons of natural yoghurt
1 teaspoon of vanilla essence
160g of flour
1/2 teaspoon of baking powder
a pinch of salt
peeled almonds

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Cold and rainy autumn days mean that we want rich, hot dinners. The first thing that comes to mind is broth, which I love. Unfortunately, my family says that we can't eat it seven days a week, so I have to be creative and cook different soups. Today I made homemade pea soup. Thick, aromatic soup with lots of vegetables and of course smoked bacon has been prepared in my home for many years using the same recipe. Some time ago you had to soak peas during the night, so you won't have to spend hours cooking the soup later. Today I buy peas that don't require soaking, which reduces the cooking time.


Ingredients:
500g of smoked bacon
350g of deshelled peas
2 carrots
2 parsley roots
a piece of celery root
a piece of leek
5 potatoes
2 onions
1 clove of garlic
1 tablespoon of butter
2 bay leaves
4 allspices
4 pepper seeds
2 tablespoons of dried marjoram
salt and pepper

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