Despite coming from Warsaw, I have never liked tripe. Its appearance puts me off and I know how it is made. I probably shouldn't think about it, but I can't help it. Today I prepared a different version of tripe, which looks much better and is much nicer to prepare. Tripe soup from oyster mushrooms is an interesting dish for lovers of mushrooms and vegetables; they are aromatic, spicy and the taste is similar to original beef tripe.

500g of oyster mushrooms
1 carrot
1 parsley root
1 onion
2 cloves of garlic
chili pepper
2 tablespoons of tomato concentrate
1 teaspoon of sweet paprika
half a teaspoon of cumin
half a teaspoon of curry powder
500ml of vegetable bouillon
1 teaspoon of spicy mustard
1 tablespoon of butter
salt and pepper


Today I offer you a light salad with an edge for dinner. Boiled salmon, crisp asparagus, refreshing cucumber and horseradish sauce with character. This summer salad is perfect as a snack, second breakfast or elegant dinner. It is perfect as a picnic dish packed in an airtight box or jar. We don't know if we will be able to travel later in the year, so maybe we should plan shorter picnic trips and eat something delicious in the bosom of nature.

Ingredients (for 2 people)
200g of salmon
a bunch of asparagus spears
1 red pepper
4 tablespoons of chopped chives
2 eggs
100g of natural yoghurt
1 tablespoon of mayonnaise
2 tablespoons of horseradish
500ml of vegetable bouillon
2 bay leaves
3 allspices


Chorizo is my favourite pepper sausage. This traditional Spanish sausage is made from pork. It has a strong fragrance and peppery taste which is difficult to mix up with something else. A characteristic feature of chorizo is its main seasoning: sweet smoked red pepper.

Today I would like to share with you the recipe for Mexican style kaszotto with this yummy fragrant sausage. For the first time I made one dish with two kinds of groats: unroasted buckwheat groats and barley groats. The dish was tasty, filling but not stodgy. I recommend it.

Ingredients (for 4 people)
100g of unroasted buckwheat groats
100g of barley groats
200g of chorizo
1 small onion
3 cloves of garlic
1 chili pepper
1 tin of red beans
4 tablespoons of chopped chives
1 tablespoon of butter
150ml of dry white wine
750ml of bouillon


I have accustomed my family to the fact that at the weekend they get desserts or cakes after dinner. Sometimes I prepare dessert, but more often I bake a cake or some muffins - especially when there is a lot of fruit at the market. In the winter I will bake cookies with chocolate. For now, though, I can still use fruit. I like it when there is a lot of fruit in my cake and only a little dough. My cake with nectarines is just the way I like it. It is thin and crunchy and has a fruity, sweet and sour inside. Another good thing about this cake is that you may use any fruit: plums, apples or pears, and you can add almonds or cocoa to the dough. You get a new dessert every time.

350g of flour
5 tablespoons of brown sugar
200g of butter
1 teaspoon of vanilla essence
a pinch of salt
2-3 tablespoons of cold water
4 nectarines
5 tablespoons of brown sugar
half a teaspoon of cinnamon
1 teaspoon of vanilla essence
40g of vanilla budino
1 tablespoon of potato flour


We all wanted dessert. Each of us fancied something different. I wanted something feather-light, my daughter some fruit and my son chocolate. We thought and thought and the combination of desires resulted in a light chocolate whip with aquafaba and kiwi fruit. Do you know what the coolest thing was apart from eating this excellent dessert? Coming up with the dishes! Each of us had their own ideas and the most difficult thing was choosing one dessert to suit everybody. We added the other desserts to our long list, and they are waiting for preparation.

Ingredients (for 4 people)
200ml of aquafaba (from one tin of chickpeas)
100g of white chocolate
4 kiwi fruits
1 tablespoon of lemon juice
2 tablespoons of maple syrup
a few leaves of peppermint
a fistful of pistachios

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