I really like rabbit. However, I always had a problem with it. I never found a satisfying way to prepare it. I made delicious rabbit in creamy-mushroom sauce, but the warmer it gets outside, the less I want such full meals. I decided not to look for recipes, but to experiment and go wild. I had a rough idea of the dish I wanted, but mainly I was spontaneous. The experiment exceeded my expectations. The dish was delicious, aromatic and lighter than the one made by following the last recipe. It was delicious with new potatoes and dill. I recommend it.

Ingredients (for 4 people)
4 portions of rabbit
1 onion
2 cloves of garlic
1 chili pepper
a piece of ginger
1 teaspoon of sweet paprika
half a teaspoon of cumin
2 twigs of rosemary
100ml of brandy
250ml of bouillon
2 fistfuls of dried cranberries
1 tin of chickpeas
3 tablespoons of chopped parsley
1 teaspoon of butter
1 tablespoon of olive oil
salt and pepper


I don't like making yeast dough. Waiting for the dough to rise irritates me. I like eating cakes, small buns with fruit and other kinds of filling.

Today I decided not to give in to laziness and to celebrate Children's Day with pretty, small buns with raspberries, cottage cheese and a crumble topping. My children were delighted and I felt like a child when I relished the small, warm, soft bun with a sweet and sour filling. After all, in each of us there is a little bit of child, isn't there?

Ingredients (8 buns)
250g of flour
7g of dry yeast
1 egg
75g of sugar
125ml of milk
40g of butter
a pinch of salt
40 raspberries
8 teaspoons of cottage cheese
1 teaspoon of potato flour
2 teaspoons of caster sugar
1 teaspoon of vanilla essence


Pancakes are one of those dishes which have saved me from hunger strike. My son eats every kind of pancakes, regardless of the ingredients or what I serve them with. I am astonished that all pancakes can be eaten with sugar. This time we broke with tradition and we ate some potato-carrot pancakes with spicy guacamole. I must say that this unusual combination was delicious. Try it, it is worth it.

0.5 kg of potatoes
2 big carrots
1 onion
5 tablespoons of flour
2 eggs
salt and pepper
oil for frying
2 avocados
1 small red pepper
a piece of chili pepper
1 clove of garlic
half a shallot
1 tablespoon of lemon juice
salt and pepper


I don't know if this dish should be named omelette with oyster mushrooms or oyster mushrooms with omelette, but my husband wanted the dish with this ratio. At the beginning I wanted to mix the omelette with mushrooms and then fry it. This was not a welcome proposition. Apparently, we lose the flavour of the oyster mushrooms. The next attempt was omelette with fried mushrooms on top. In this way omelette with oyster mushrooms was created. The dish is simple, but the unusual form makes it twice as delicious. If you like mushrooms, you will definitely enjoy this dish. I recommend it.

250g of oyster mushrooms
3 eggs
4 tablespoons of chopped chives
3 tablespoons of 30% sweet cream
1 onion
2 cloves of garlic
half a chili pepper
2 teaspoons of clarified butter
salt and pepper


I know that people eat with their eyes. Dishes should be pretty or at least look presentable, even if we make them just for ourselves. Of course, I am not talking about #iamlate situations, when we grab anything as fast as possible. I hope there won't be too many of these days, because eating whatever and as quickly as we can is not good for us.

The ingredients for today's dish are for a classic, ordinary homemade lunch: barley kasha, turkey meat and broccoli. I served it for lunch as a warm salad with pomegranate, chives and cashew nuts. This way, a boring everyday lunch changed into a nice elegant dish that even my son ate without complaining. You have to admit that this dish is perfect for lunch at work, and even packed in a jar or box it will look and taste equally amazing.

Ingredients (for 2 people)
100g of barley groats
400g of turkey meat
1 small bunch of broccoli
cashew nuts
chopped chives
half an onion
1 clove of garlic
chili pepper
1 teaspoon of sweet paprika powder
1 teaspoon of rosemary
1 teaspoon of thyme
salt and pepper
2 tablespoons of oil


The season for asparagus spears is very short, so when they are white and green we buy them almost every time we go shopping. We can eat them in every way: cooked, grilled, in soups, in salads, with ham, with eggs, in omelettes and so on. The possibilities are almost endless. Today's French version of mimosa asparagus spears can be a starter for an elegant dinner or an easy and delicious snack during the day. This simple dish is made up of only a few ingredients: green asparagus spears, hard-boiled eggs and vinaigrette sauce. You should remember not to overdo asparagus spears. They should still be hard and crunchy, so boiling can be replaced with frying or grilling. For my asparagus spears I prepared a lightly spicy sauce with mustard and maple syrup. The dish was really amazing.

Ingredients (for 2 people)
1 bunch of asparagus spears
2 eggs
salt and pepper
2 tablespoons of olive oil
2 tablespoons of lemon juice
1 teaspoon of chopped chili pepper
2 tablespoons of maple syrup
1 teaspoon of mustard

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