Today I would like to share with you the recipe for a nice autumn breakfast to savour. It can also be a recommendation for afternoon tea served with hot tea or fragrant, black-as-night coffee. You can make the French toast with caramelized pears in a few moments, so you have a lot of time to relish and enjoy good company.

If you want to prepare a dry version of the French toast, for example with bacon and eggs, use good quality bread for toast. If like me you want to savour it with a sweet breakfast, use challah – no other bread will taste better.

Ingredients (for 2 people)
6 slices of challah
150ml of milk
2 eggs
3 tablespoons of clarified butter
2 big hard pears
3-4 tablespoons of maple syrup
2-3 tablespoons of lemon juice
half a teaspoon of cinnamon


In autumn we want to eat something warm. That doesn't mean we have to forgo salads, which in the hot summer we serve for dinner. Now you just need to replace the lettuce and cool ingredients with some hot ingredients, which warm us up on a cold autumn or winter afternoon.

Today I would like to share with you the recipe for salad with green beans. The chili pepper, garlic, smoked bacon and almond flakes complete the yummy dish. Thanks to these ingredients you will make a filling, warming dish which is still in the mould of a light salad. Perfect, don't you think?

400g of green beans
2 cloves of garlic
half a chili pepper
150g of smoked bacon
4 tablespoons of almond flakes
10 cherry tomatoes
2 tablespoons of olive oil
2 tablespoons of lemon juice


The rustic tart is in my opinion one of the most excellent discoveries of the last year. I don't think it's possible to make an easier cake. You only need to knead a smooth dough and use good quality ingredients. There's nothing else to it. You can even roll the dough any old way you like. You don't need to worry about uneven edges and you don't need to use a tart mould. You can use any fruit you like, such as pears, apples, peaches or nectarines. I like it best with plums. The cake smells excellent, looks beautiful and doesn't need a lot of work. It is simply a perfect cake.

130g wheat flour
3 tablespoons of wheat meal
4 tablespoons of minced almonds
2 tablespoons of caster sugar
2 tablespoons of cream
120g of butter
6 plums
1 teaspoon of cinnamon
1 teaspoon of wheat flour
3 tablespoons of brown sugar
2 tablespoons of milk


I like all noodles and dumplings. I serve them with meat dishes or as a dessert. You can add ingredients to every kind of pasta to make a perfect meal for all occasions. Until now I have made only potato dumplings.

Today I decided to prepare them with different ingredients. Firstly, because we ate up all the potatoes and then I forgot to buy more, and secondly I wanted to smuggle millet groats onto the children's menu. My children like all kinds of groats except millet groats. If I want my children to eat this kind of groats I prepare desserts, puddings or millet groats apple pie. This time I decided to prepare millet groats dumplings. Instead of traditional roast breadcrumbs, butter, sugar and cream, I served my dumplings with spicy tomato sauce. I have to say honestly, if immodestly, that the dish was really excellent.

The idea for this dish comes from the magazine "Moje gotowanie" ("My cooking").

100g of millet groats
4 tablespoons of flour
2 tablespoons of potato flour
a pinch of salt
1 tin of tomatoes
2 cloves of garlic
1 small onion
1 small chili pepper
1 tablespoon of butter
1 tablespoon of oregano
salt and pepper
100g of smoked bacon
basil leaves


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
500g of potato
2 tablespoons of butter
50ml of milk

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