For years celery has been known as a cure for rheumatism, high blood pressure and is recommended as a roborant of the nervous system. Celery is one of the least calorific vegetables, so it is an ingredient for anyone who wants to lose weight. Additionally, celery contains almost twice as much ascorbic acid as citrus fruit, and it is a natural source of vitamin B, PP and folic acid. Celery has a lot of health-promoting features: it detoxifies, boosts the metabolic rate and reduces blood pressure. I use celery mainly for vegetable-fruit cocktails and salads. Celery root is an irreplaceable ingredient of my vegetable soups, and I sometimes prepare celery pate.

This time I used celery root for creamy soup with potato, leek and... apple. This last surprising ingredient makes the soup light and slightly fruity.

The recipe comes from

1 big celery root
white part of a leek
1 potato
1 apple
2l of vegetable stock
250ml of milk
3-4 tablespoons of oil
2 bay leaves
1 allspice
½ teaspoon of marjoram
½ teaspoon of lovage
salt and pepper


A long time ago, I made a promise that I would prepare upside down cake with pineapple. The beautiful pineapple I bought reminded me of this. I almost didn't make the cake, because the pineapple was so sweet and yummy that I could barely restrain myself from eating it raw.

Upside down cake is amazing. Just after baking it smells strongly of caramel and pineapple, and it has a wonderful crunchy caramel layer on top. If you don't eat everything the first day, you will have a chance to taste the second version of this cake. It is very moist, with a strong pineapple taste and a hint of caramel, but the layer on top isn't so crunchy. On the second day we like this cake much more.

Ingredients (24-cm cake tin):
30g of butter
100g of brown sugar
1 pineapple
100g of brown sugar
240g of flour
1 teaspoon of baking powder
½ teaspoon of baking soda
100g of butter
2 eggs
125ml of milk
1 teaspoon of vanilla essence
½ teaspoon of almond essence
a pinch of salt
3 tablespoons of almond flakes


Breakfast should be the most important meal of the day. During the week it is difficult. People who wake up at the last minute and quickly drink a cup of coffee know it best. During the weekend when we have a bit more time, we more often celebrate our breakfast. We enjoy each other's company, cooking together and eating slowly. We like languorous mornings.

Today I would like to share with you the recipe for breakfast omelette with green peas and smoked salmon. My daughter likes this combination the most. You could leave out the smoked salmon or you could have smoked ham instead.

Ingredients (for one big omelette)
3 eggs
3 tablespoons of milk
2 tablespoons of Parmesan
4 tablespoons cooked green peas
1 tablespoon of butter
100g of smoked salmon
cherry tomatoes
2 tablespoons of capers
2 tablespoons of chopped chives


A few weeks ago I appreciated the sophisticated taste of salad with the absolute minimum of ingredients. Roast radishes with a small amount of seasoning, roast almond flakes and parsley have been a hit in our home. I prepare it often for a snack or light supper. It doesn't matter which season it is. You can buy good quality radishes all year round.

Today I would like to share the recipe for roast carrots. In salads which I like there should be something soft, crunchy, sweet, spicy and slightly sour. Salad with roast carrot is exactly so. Carrots, pomegranate, chili pepper and roast cashew nuts are an excellent combination.

Ingredients (for 2 people)
6 carrots
half a chili pepper
1 clove of garlic
3 tablespoons of chopped parsley
a fistful of cashew nuts
1 teaspoon of cumin
1 teaspoon of thyme
4 tablespoons of olive oil


A layered dessert gives you a lot of options. You may prepare a dish which is equally sweet and sour, soft and crunchy. And it looks very decorative, which is important because first of all we eat with our eyes. Depending on the season I add different fruit to these dishes.

Today I got a beautiful ripe persimmon. Persimmon is high in vitamin A, ascorbic acid and fibre. It is an excellent ingredient of meals in winter when our body needs vitamins. Today the crunchy ingredients of my dessert were cantuccini cookies. These Italian cookies have a strong almond taste and are extremely crunchy, because they are double baked. My children love them. If you don't have any cantuccini you can use any other cookies or muesli.

Ingredients (for 4 people)
8 cantuccini cookies
300g of natural yoghurt
1 teaspoon of caster sugar
1 teaspoon of vanilla sugar
2 persimmons
50ml of orange juice
4 tablespoons of almond flakes

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