For many years, along with the most popular salmon, one of our favourite fish is zander. Most often we eat it in Kamień Pomorski in a friendly fish and chip shop which serves yummy fried fish, excellent smoked fish specials and fresh salads.

In Warsaw we sometimes buy fresh zander, which is great for a swift Sunday dinner. I would like to share with you the recipe for zander with potato purée and fresh fruit salsa. Come to think of it, it is difficult to give just one recipe for fruit salsa. You can make it with your favourite fruit. You need to play by a few rules: the salsa should be at the same time a bit sweet, spicy, sour and crunchy. Try to make your own combination or use my recipe.

Ingredients (for 2 people)
2 filets of zander
2 tablespoons of clarified butter
3 tablespoons of flour
salt
purée:
500g of potato
2 tablespoons of butter
50ml of milk
salt

When I was young I could eat a lot of Rafaello pralines. I loved the combination of crunchy cookies, white chocolate, almonds and desiccated coconut. Now I like them too, but I only eat them occasionally. It is not fair that in my youth I could eat a lot of sweets and I still looked thin, but now even thinking about sweets causes me to put on weight. It is awful. Sometimes, adults also need to cheer themselves up by eating something yummy and sweet.

I made plans to have crepes for dinner. I thought also about Rafaello pralines and I decided to combine both pleasures. I made some yummy crepes which were almost like Rafaello pralines. If like me you have a fondness for Rafaello pralines, you really have to try this dish.

Ingredients:
dough for 12 crepes (20-cm pan):
300ml of milk
300ml of sparkling water
100ml of oil
1 egg
8 heaped tablespoons of flour
a pinch of salt
filling:
250g of white cheese
150g of natural yoghurt
3 teaspoons of sugar
1 teaspoon of vanilla sugar
3 tablespoons of chopped almonds
3 tablespoons of desiccated coconut