A tart is a nice cake which every time may look and taste different. You only have to use different fruit, form the dough on the top in a different way and you will make a quite beautiful and yummy dessert. Today I would like to share with you the recipe for a tart for the end of the rhubarb season. You should pick the rhubarb at the turn of May and June, because in young spears the amount of calcium oxalate is low. In the course of time this amount is higher and the rhubarb can be impaired.

I like strawberries, so I enriched the stuffing of the tart with some of my favourite fruit. They go with the rhubarb perfectly. You can decorate the top of the cake as you like. My mum grated the dough on top to make a grid. I went crazy and made a flower version of my tart. It looks wonderful, doesn't it?

Ingredients (25-27 cm cake tin)
dough:
300g of flour
100g of sugar
120g of butter
1 egg
1 egg yolk
1 teaspoon of vanilla essence
2 tablespoons of brown sugar (to sprinkle on the cake)
stuffing:
350g of strawberries
400g of rhubarb
3 tablespoons of brown sugar

During the weekends I usually cook more traditional dishes, because my children like eating some meat for dinner. When they eat lunch at school, my husband and I prefer to avoid meat. We like salad, groats, vegetables and fruit smoothies. Additionally, the summer heat doesn't encourage us to eat a lot of meat. Sometimes, more for flavour than for need, I sneak in a meat ingredient.

I rarely add fried bacon to salad. Today I did so and it was a great choice. Crunchy slices of bacon are excellent with grilled Belgian endives and spicy strawberry salsa. Maybe the fried bacon will be an incentive for those who prefer meat dishes. Up to now I have used Belgian endives as a kind of lettuce and to add a bit of crunchiness to salads. Today I used it in a different way and I have to say it was very tasty.

Ingredients (for 2 people)
2 Belgian endives
8 thin slices of bacon
salsa:
8 strawberries
half a chili pepper
2 tablespoons of minced basil leaves
¼ of an onion
2 tablespoons of chopped cashew nuts
1 teaspoon of honey
2 tablespoons of lemon juice

Today I would like to share with you a dish which looks bad but tastes heavenly. I think it should be interesting for anyone who, like me, doesn't like throwing food away. I used these leftover ingredients: stale challah, some fruit and coconut milk. There wasn't enough to prepare a big dish, but there was just enough for a messy dessert.

The bake with challah and in-season strawberries and blueberries combined with coconut milk and a coconut crumble topping was excellent with currant sorbet and fresh peppermint leaves. It was sweet, wonderfully crunchy on the outside and moist and fruity inside.

Ingredients (for 2 people)
half a big challah
a couple of strawberries
a handful of blueberries
150ml of coconut milk
3-4 tablespoons of maple syrup
half a teaspoon of cinnamon
crumble topping
1 tablespoon of butter
4 tablespoons of desiccated coconut
2 teaspoons of caster sugar

Have you ever thought about what would be the perfect lunch to take to work? Anyone who has even once made the mistake of taking hunter's stew or fish knows that it can't be either of those . Well, unless we want it to be our last lunch in the office or for our co-workers to remember us for a very long time. Our lunch should be easy to reheat or something you can eat without reheating. Therefore, salads enriched with groats (of course without garlic sauce) would be an excellent choice. It is great if your lunch is as yummy after reheating as just after cooking and also if it looks beautiful. When we put it all together we have a perfect lunch or... we have to go to a nearby restaurant.

Sometimes my husband asks me to prepare lunch for work, thanks to which I have made many kinds of pasta, colourful groats, salads and pancakes. You can find the recipes in my blog. Today I would like to share with you the recipe for a new lunchtime meal: stuffed kohlrabi with quinoa, pepper and nuts. I found the idea for this dish in the Lidl cookery book. I made the stuffing by myself.

Ingredients:
4 kohlrabies
1 red pepper
1 onion
2 cloves of garlic
half a chili pepper
100g of quinoa
3 tablespoons of chopped chives
a handful of cashew nuts

According to my husband, there isn't anything better to slake one's thirst on a hot day than a refreshing, chilled rhubarb compote. I boil the rhubarb in a small amount of water and then I dilute it with some sparkling water. I definitely prefer lemonade with lemon, lime and peppermint. Because of our different preferences, in the summer I usually prepare both drinks.

Rhubarb is a rich source of A and E vitamins, ascorbic acid, potassium, folic acid and fibre. However, it contains a large amount of oxalic acid, so people who suffer from kidney problems and rheumatism shouldn't eat it.

Ingredients:
0.5 kg of fresh rhubarb
500ml of water
1l of sparkling water
4 tablespoons of brown sugar + additional sugar to your taste
half a lemon
half an orange
peppermint leaves