I love strawberries. It is definitely my favourite fruit. Making use of these last days of the strawberry season, I prepared some chocolate pancakes. I am waiting for the second half of August when on the market stalls we will see small, but very sweet, very ripe Senga and Florence strawberries. And later we will again have to wait for June, so we can buy and eat, and buy and eat and it will never be enough Mrugnięcie

350ml of natural yoghurt
6 tablespoons of flour
2 tablespoons of potato flour
1 teaspoon of vanilla essence
2 teaspoons of cocoa
half a teaspoon of baking powder
3 teaspoons of caster sugar
a couple of strawberries
a couple of pieces of white chocolate
oil for frying


For some years during the summer season I have had a herbarium on my balcony. I am eagerly waiting for 15th of May when the cold will be gone and I can buy some small herb saplings. A few weeks later I will have pretty big bushes of my favourite herbs in the planter. Every year I buy a few types of basil, thyme, mint, rosemary and parsley. Every year I add something new to this set, such as oregano, bay leaves or red sorrel. Thanks to that I will have fresh, fragrant, propinquitous herbs till autumn.

Today I decided to make use of this treasure and prepared a herb salad with fruit and feta cheese. Believe me, there is nothing better on a hot summer day than having a refreshing, colourful salad. Delicious!

a few lettuce leaves
many herbs (peppermint, basil, parsley, melissa, red dock)
1 mango
a couple of strawberries
150g of feta cheese
almond flakes
1 tablespoon of lemon juice
1 teaspoon of mustard
1 tablespoon of maple syrup
2 tablespoons of olive oil


Pęchotto and cashotto (dishes like risotto but you need groats instead of rice) and risotto are my favourite dishes. In my kitchen, pasta with various added ingredients still holds the field, but dishes with kasha are a really serious opponent. Luckily, I don't have to convince anybody in my family to eat it. Even my children eat kasha willingly, but if I ask what kind of kasha I should choose, they usually pick bulgur.

Today I prepared a one-course lunch, thick, full-bodied with a lot of colourful additions. Mexican pęchotto with minced meat is as tasty as it is easy to make. You have to try it.

100g of pearl barley
500g of minced meat
1 onion
2 cloves of garlic
2 tablespoons of butter
500ml of bouillon
half a glass of dry white wine
100g of sweetcorn
100g of red beans
1 sweet pepper
1 chili pepper
200ml of tomato passata
3 tablespoons of chopped chives
1 teaspoon of oregano
1 teaspoon of sweet paprika
salt and pepper


Before you make yogurt-coconut cake with raspberries, you should know that it is really dangerous baking. You can't go near it because the smell, look and taste are so delicious that it is hard to resist. You just have to eat at least one small slice. After one it appears that it is not enough, so you take another one and another one and... suddenly we see the end of the baking tray. If you don't have enough willpower, you'd better not go near it, because you will probably have to prepare another. My husband remarked, with his mouth full of tastiness, that it is a "cake at your own risk". Crunchy coconut shell, sweet and sour fruit, soft and moist cake; in a few words: "heaven in your mouth".

200g of raspberries
150g of flour
75g of brown sugar
1 egg
150g of natural yoghurt
60g of butter
1 teaspoon of vanilla essence
1 teaspoon of baking powder
1 tablespoon of coconut shreds
crumble topping
8 tablespoons of coconut shreds
3 tablespoons of butter
3 tablespoons of brown sugar


"All our charges are on holiday..." yes, the kids are at sports camp, so parents have some more time. It is time to think about want we want to eat and prepare it just for ourselves. And we don't have to listen to: "Avocado? Do I have to eat it?"

Today we prepared together a delicious holiday snack. Slightly spicy mousse from avocado with sweet and sour salad with tomatoes and mango and salty feta cheese. An explosion of flavours in the mouth. I recommend it not only when on holiday Uśmiech

2 avocados
1 shallot
2 small cloves of garlic
1 chili pepper
1 tablespoon of chopped parsley
1 tablespoon of chopped basil
a couple of black olives
a couple of cherry tomatoes
half a mango
100g of feta cheese
2 tablespoons of lemon juice
2 tablespoons of olive oil
1 tablespoon of maple syrup
salt and pepper

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