Pork tenderloin is one of the most valuable types of pork meat. It has universal application. You may stew it with onions, fry or roast it.

Today I would like to share with you a recipe for roast pork tenderloins in French pastry. Prepare it with steamed vegetables or fresh salad, and we have an excellent, impressive meal, which is not so difficult to prepare.

1 pork tenderloin
1 pack of chilled French pastry
7 dried tomatoes
6 slices of Parma ham
100g of mozzarella cheese
a fistful of basilica leaves
4 sprigs of rosemary
2 tablespoons of olive oil
2 tablespoons of sesame seeds
2 tablespoons of milk
salt and pepper


Ricotta is a kind of soft unripened cheese, which is produced in Italy with goat's, cow's or sheep's milk by a long cooking process. Apparently, because of the way it's prepared, ricotta shouldn't be called cheese but rather a milk product. It is an interesting fact that ricotta contains five times more calcium than cottage cheese.

Ricotta is excellent for desserts but you may use it also with dry dishes like pasta or as a filling for tarts.

Today's dessert could be called cheesecake or thin cheese tart because it has more caramelized fruit than cheese. Due to this it is light, less caloric than traditional cheesecake and may be eaten even by these who count calories. The beautiful sweet-and-sour aroma of cinnamon plums and almonds means it is the perfect culmination of an autumn dinner.

The inspiration for this dessert comes from the Lidl online cookery book.

500g of ricotta
2 eggs
5 tablespoons of brown sugar
1 teaspoon of lemon essence
lemon zest
500g of plums
1 teaspoon of cinnamon


Usually, I don't give the recipe for a whole dish. Sometimes I suggest what in our opinion the main ingredient tastes best with. Everybody has their favourite flavours and side dishes. In our past there were also well established combinations: on Sunday dinner there should be broth, roast chicken, chips and lettuce; we always served frikadellers with potatoes and fried carrots; and we liked beef stew with buckwheat groats and gherkins. However, sometimes it is worth thinking out of the box and trying other combinations. The new quality of the food can surprise us.

Today for a change, the dish is a complete meal. It has everything you need. You may add of course your favourite salad, but it isn't necessary. When my children see fish, they ask me for salad with sauerkraut.

The idea for a fisherman's burger (for this dish is my recipe today) was created on holiday when my daughter ordered a meal with a similar name and she was very disappointed. The fish – which came in a crispy roll ¬- was so heavily spiced that we didn't know if it was a fish or something different. You may use any kind of fresh fish to prepare a fisherman's burger: codfish, hake or pollock, but salmon would be great as well.


A few days ago I was looking for an idea for a dessert and I knew one thing: it must be with chocolate. That's just the way when the autumn is coming: chocolate is more often the main ingredient of my desserts. You have to lift your mood somehow when outdoors it is drab, cold and the days are shorter.

In this way I figured out the recipe for chocolate rice pudding. Sweet-and-sour plums counteract the chocolate sweetness of the dessert and turn out to be an excellent ingredient. In the original recipe I discovered that it is enough to boil thick rice with any ingredients. I also blended my dessert because I like this dish to have a smooth consistency.

Ingredients (for 4 people):
100g of rice
400ml of coconut milk
150g of dark chocolate
plum jam
2 tablespoons of butter
3 tablespoons of brown sugar
10 plums
1 tablespoon of lemon juice
a half teaspoon of cinnamon


The courgette is one of my favourite vegetables. When during the autumn there are beautiful, ripe and fresh ones at the market, I buy them very often. You can use them to prepare a lot of dishes, such as soups, salads and stewed courgette. Two years ago I found at the market some courgettes in an interesting round shape, and since then I have prepared stuffed courgette more often. They are ideal for this purpose, as they are fleshy and their shape lets you fill with them with a barrel of stuffing.

So far I have filled courgettes with minced meat or buckwheat groats and tomatoes. Today I propose that you prepare some stuffing with bulgur and smoked bacon and dried tomatoes.

Bulgur is a kind of cereal food made from rich wheat groats. It contains a lot of potassium, calcium, sodium and magnesium, all of which enable the cardiovascular system to work properly. It is a rich source of dietary fibre which reduces our bad cholesterol level. It is recommended for people who are exposed to stress and strain, because it is rich in vitamin B and magnesium – nutrients which make the nervous system work properly.

3 round courgettes
100g of bulgur
200g of smoked bacon
1 onion

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