I like early autumn. It is still warm, the leaves change colour and when it is a sunny day it is beautiful and colourful. It gets me in the mood for walking. If it weren't for the fact that winter comes next, along with frost and snow, autumn would be my favourite season. So that my thoughts don't additionally precipitate the change of seasons, today I would like to share with you the recipe for a green salad. It is light and refreshing, and it is excellent as a snack or light supper. It is green in my kitchen, even though it is autumn outside. If you have the autumn blues or if to the contrary you love autumn and the colourful view outside your window, make this positive salad. I recommend it!

Ingredients (for 2 people)
2 cucumbers
2 sticks of celery
2 fistfuls of green grapes
150g of feta cheese
chili pepper
3 tablespoons of maple syrup
2 tablespoons of lime juice
3 tablespoons of chopped parsley
1 teaspoon of lime peel
2 tablespoons of olive oil


School lunches really make parents' life a lot easier. It is very comforting to know that our children eat a warm meal at school. When this is for some reason impossible, we have to prepare lunch or a warm dinner for the children ourselves. For busy parents, the solution is swift dishes which we can prepare the day before and then heat up. Also excellent are easy dishes which you can prepare in 20 minutes.

Today I would like to share with you the recipe for a swift dinner. Penne with spinach pesto, crunchy chips with smoked ham or bacon and cherry tomatoes caters for all tastes - even the most particular person. You can prepare it very fast, it is yummy and looks beautiful. I prepare it sometimes even if I am not in a hurry. It is really great.

Ingredients (for 2 people):
150g of penne noodles
3 fistfuls of fresh spinach
3 tablespoons of sunflower seeds
4 tablespoons of parmesan
100ml of olive oil
a clove of garlic
salt and pepper
100g of smoked ham or bacon
a couple of cherry tomatoes


Cakes with fruit are in my home in the summer and autumn. I don't like frozen fruit, and I use it only when I have to. In the winter I choose apples and pears, which safely spend winter in the stores.

Outside it is warm so I recommend cakes with fruit. Today I would like to share with you a yummy, moist cocoa cake with a bright, crunchy crumble topping and fruit. I added peaches and raspberries, but you can add your favourite fruit. The cake will be excellent no matter what you choose.

300g of flour
50g of grated almonds
350ml of milk
150g of sugar
2 tablespoons of cocoa
150ml of oil
1 teaspoon of baking powder
1 teaspoon of baking soda
crumble topping
40g of butter
40g of caster sugar
40g of grated almonds
40g of flour
2 peaches
15 raspberries


During our last holiday, someone served us a perfect rice pudding with strawberries as a dessert after dinner. Because I love rice so much, and especially the creamy texture of arborio rice, I decided to prepare this dessert for my family. It was probably a success, because their bowls were cleared in a flash. But for the time it takes to prepare, this pudding would be a perfect breakfast for a cloudy day in autumn. Unfortunately, we make use of every morning minute to sleep, so this kind of dish is available only at the weekend and on holiday.

The pudding tastes perfect, served hot or chilled. Prepare it for yourself. If you don't like rice grains, blend a smooth pudding, and it will be delicious too. In the summer time, when we have so much fresh fruit around us, you can add raspberries, strawberries, whortleberries or blueberries. In the winter time, roasted apples and raisins will be perfect. I recommend it!

Ingredients (for 3 people):
100g of arborio rice
600ml of milk
1 teaspoon of vanilla essence
1 teaspoon of butter
1 tablespoon of sugar
a pinch of salt
200g of strawberries
1 tablespoon of sugar
1 teaspoon of lemon juice


I have often made ravioli since my son spent the winter holiday in Italy. I also prepare Polish dumplings but ravioli easily outperform them. My son likes ravioli with meat. Because my son doesn't like any sauce, I serve ravioli with butter and parmesan.

Today my child asked me to replace the noodles in his broth with ravioli. I did so and my son had his favourite soup. The ravioli were a good way to use up the meat from the broth. Usually I have a problem with this. I like cooked meat from soup, but in my family it's just me. My children don't like it, and every time I have to get creative with how to use the meat. Ravioli stuffing is a very good idea for this.

2 chicken thighs
1 small turkey thigh
a small piece of beef
1 onion
half a celery root
3 carrots
2 parsley roots
3 peppercorns
2 allspices
2 bay leaves
salt and pepper

© DomowyPatchwork - All Rights Reserved.

mapa strony