My son fancied orange kissel for dessert. I like making my children's little dreams come true, so I decided to do it. I try not to use readymade kissel. I make it by myself from fresh fruit. I had a little problem with the oranges though, because I simply didn't have any left in the kitchen. So I tried using processed orange juice not clarified with pieces of fruit, and it turned out to be a great base for the dessert. The process only involved heating up the juice and adding potato flour with a bit of cold juice. A little heating up and the dessert was ready. Necessity is the mother of invention... even in the kitchen 

Ingredients:
500ml of orange juice
3 teaspoons of potato flour
2 tablespoons of maple syrup
fruit for decoration

Before the quarantine I was the only one who took care of the home pantry and fridge. Now it is me or my husband. One day there was a mix up, and we both bought peppers. So it didn't go off before we managed to eat it, I decided to make soup from them. This is how cream of pepper happened. Strong, spicy and aromatic, because of the rosemary and thyme, it suited the chilly weather outside. My children really like pea puffs, so this was added to the soup. You can also make croutons or serve it with seeds or chopped nuts.

Ingredients (for 4 people)
4 big red peppers
1 onion
1 clove of garlic
1 chili pepper
1 tablespoon of butter
11 of bouillon
250ml of 18% sweet cream
1 tin of coconut milk or 150g of ricotta cheese
2 tablespoons of chopped chives
1 teaspoon of rosemary
1 teaspoon of thyme
salt and pepper

Pad thai is definietly my daughter's favourite dish. She often chooses pad thai with shrimps, but with tofu or chicken is also acceptable. The coronavirus Quarantine means that going to restaurants is impossible. You can of course order take away, but it is not the same. My daughter and I decided to put our heads together and prepare pad thai in our kitchen. The task wasn't that complicated. Furthermore, it was a really amazing experience, because it was the first time my daughter was in charge in the kitchen. It was nice and later it was really delicious – try to prepare Pad Thai on your own. Prepare every ingredient separately, so later you can concentrate on the things you should do and make everything perfectly. Later it's just mixing ingredients together and heating them up in a big pan or a wok.

Ingredients (for 4 people)
300g of rice or wheat noodles
4 tablespoons of chopped roasted peanuts
4 tablespoons of chopped chives
5 tablespoons of mung bean shoots
1 tablespoon of butter
sauce
5 tablespoons of fish sauce
3 teaspoons of lemon juice
1 teaspoon of tamarind paste
3 tablespoons of sugar
2 tablespoons of chopped chili pepper

Aside from all the negative effects of the coronavirus epidemic, the best thing in my family is the time we're spending together. We always felt that we were missing this, and now we almost have too much of it. We more often eat meals together, we have time to talk, play board games or watch another episode of our favourite series. If we eat together, we feel as if it was the weekend every day. And if it's the weekend... there must be dessert. Today I offer chocolate cake with blueberries. It is strong chocolatey, plump and moist. It is perfect for relaxing with afternoon tea on a sunny terrace.

Ingredients (bread pan)
180g of flour
100g of brown sugar
3 tablespoons of cocoa
80g of melted butter
1 teaspoon of baking powder
1 teaspoon of vanilla essence
220ml of hot water
half a teaspoon of cinnamon
a pinch of salt
150g of blueberries
1 teaspoon of sugar
1 teaspoon of potato flour
50g of chocolate drops

The mistresses of the world in making lunch without meat were our mothers and grandmothers. When the amount of meat was limited, because it was sold with ration cards and usually there wasn't any, preparing meals for the family was a challenge. From this time I remember egg chops, bean chops, potato chops and fried marrows in lieu of pork chops. Today meat is much easier to get, but I still prepare vegetables or egg chops. I serve them with sauce or often (because my children don't like sauces) with fresh salad. The chops are perfect served hot after frying or cold as something different to go with bread.

Today I offer chops made of cooked potatoes, chickpeas and spinach. I brown them with onion butter, garlic and chili. This dish is also great way to use up potatoes leftover from the day before.

Ingredients:
0.5kg of cooked potatoes
1 tin of chickpeas
150g of fresh spinach
1 onion
1 clove of garlic
chili pepper
1 tablespoon of butter
salt and pepper
breadcrumbs for dredging
oil for frying