Halloween is quite close. Some people like it but others hate it. Pumpkins, scary masks, spiders and witches look at us from every shop front. In the restaurant we can eat dishes prepared with pumpkin. My children have a Halloween party at their school. In our home we usually spend this day together cutting out pumpkin lanterns and decorating our doors with paper ghosts and bats. I prepare pumpkin soup, pumpkin muffins and pumpkin pancakes. So, if we were to treat this day as an excuse to spend a pleasant day together and prepare a tasty dinner, maybe it wouldn't be so bad.

Today I would like to share with you terrifying Halloween cookies in the shape of a mummy. If you don't like Halloween, you can decorate the cookies in a different way and simply enjoy their almond taste and nice crunchiness.
The idea for the cookie decoration comes from www.kuchniaagaty.pl.

Ingredients (45 cookies)
100g of ground almonds
200g of flour
100g of caster sugar
175g of butter
a pinch of salt
200g of white chocolate


The autumn has made itself at home in Poland. We needn't even look at the calendar, it is enough to glance outside. When it's autumn, pumpkin and everything you can prepare with it is a necessity in the kitchen. I have already made soup, salads, muffins and a tart. Today I made a cake. You can prepare it for a Halloween party or just eat it with a cup of coffee or tea. It is fluffy, moist and has a beautiful colour.

The recipe comes from www.jadłonomia.com.

300g of flour
1 teaspoon of baking soda
Half a teaspoon of baking powder
half a teaspoon of cinnamon
a pinch of salt
250ml of pumpkin puree
60g of brown sugar
125ml of oil
80ml of milk
2 tablespoons of cider vinegar
50g of dark chocolate
100g of white chocolate
2 fistfuls of cranberries


Once we waited for the first early vegetables as impatiently as for tomatoes or strawberries. Now we can buy fresh radishes all year round, so they aren't anything special. However, we like them. We like them in cottage cheese with chives and also as an ingredient of cold soup or spring salads.

Today I would like to share with you the recipe for an excellent snack with... hot radishes. We know that radishes are very yummy when we bake them with our favourite herbs in the oven. They are excellent just after baking. But if we add a bit of parsley, lemon and roasted almond flakes it could turn into an unusually easy salad.

Ingredients (for 2 people)
bunch of radishes
2 tablespoons of olive oil
half a teaspoon of lemon juice and zest
1 teaspoon of chopped parsley
chili pepper
3 tablespoons of roasted almond flakes
salt and pepper


"When I grow up I will bake cakes. It is so easy." That's what my son said when we prepared a sprinkled apple pie for the first time. I really don't know of any easier cake. It would be easier to walk to the bakery, but the net effect isn't the same. And your home won't smell so beautifully of cake and apples.

The key to success is the apples. I like Antonovka for an apple cake, but, unfortunately, I can only rarely buy them at the market. I'm lucky that in one of the family gardens there is a big apple tree and once every two years it gifts us with a huge abundance of apples.

Ingredients (25 cm cake tin)
170g of wheat flour
200g of semolina
150g of brown sugar (+ 2 tablespoons of sugar)
1.5 teaspoons of baking powder
180g of butter
2 kg of apples
1 teaspoon of cinnamon


Autumn is a colourful time. Peppers, tomatoes, carrots and pumpkins have intense, warm colours. It is worth classifying autumn beetroots in this group. Salads and soups have an unwonted, strong colour due to them.

I have prepared cream of beetroot soup a few times. Usually I add lemon juice, but I try not to add any ingredients which could change the taste of the beetroots. This time, inspired by a recipe from http://www.jadlonomia.com, I took a chance. I added coconut milk, chili pepper, onion and garlic to this soup. I served it with beetroot salad with orange juice and peppermint. I don't regret the changes; the soup was excellent.

5 beetroots
1 tin of coconut milk
1 onion
chili pepper
1 clove of garlic
1 tablespoon of olive oil
4 tablespoons of orange juice
2 tablespoons of chopped peppermint leaves
salt and pepper

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