Blueberry buns are for me a symbol of summer travels, regardless of the holiday destination in Poland. There's still a little time till my next holiday, but I can't wait any longer, so I decided to prepare my own blueberry buns. Everything was excellent: perfect leavened dough, yummy fruit, not too toilsome preparation and a glamourous effect on the plate. Unfortunately, not very strategically, I went out and when I came back only one bun was left on the plate. Well, it's good they left me something - if only one bun  I should probably be happy with this. It is the best kind of review for chefs and bakers. But I have to bake some more, because I didn't get enough of those blueberry baked goods.

Ingredients (8 buns)
dough
250g of flour
7g of dry yeast
1 egg
75g of sugar
125ml of milk
40g of butter
a pinch of salt
filling
200ml of blueberries
1 teaspoon of potato flour
2 teaspoons of caster sugar

During forced online learning I feel like good organised catering. There are three people at home with headphones and ogling a computer screen and talking with an invisible speaker, and I am running between them, bringing meals. Of course it isn't the case that every day I serve a five-course lunch, second breakfast, afternoon tea and dinner. Sometimes I rest and we have pizza for lunch, so I have a longer break for coffee. I also try in this hard time to give everybody something he or she especially likes. My daughter loves spaghetti à la carbonara, and my son likes pancakes.

Today is an offer for my husband. Coconut cake with rhubarb is wet, a little sour, has lots of coconut and it smells like sunny summer. It is perfect with tea during a lazy sunny afternoon, and the summer holiday is coming very soon.

Ingredients (20×20-cm cake tin)
dough
250g of flour
1 teaspoon of baking powder
100g of brown sugar
100g of butter
2 tablespoons of desiccated coconut
1 tablespoon of cream
coconut layer
8 tablespoons of desiccated coconut
2 tablespoons of butter
2 tablespoons of sugar
additional ingredients
5-6 stems of rhubarb
3 tablespoons of brown sugar

On hot days I don't want to stay in the kitchen preparing meals for the whole family. However, I know that whatever the weather, my family and I like to eat something sweet for dessert. So as not to stand in a hot kitchen at the hottest time of the day, I try to prepare as much as I can the evening before, when the aura is kinder for home cooks.

My proposition for today – three-ply strawberry cheesecake served cold – is amazing in this regard. The whole dessert can be prepared the day before, and after dinner you can make aromatic coffee and just take the dessert out of the fridge. My cheesecake contains three layers, but each one is different. The dessert has another advantage. I didn't add a single teaspoon of sugar. It is light, refreshing and full of strawberries. So if it isn't sweet enough for you, you can use vanilla fromage frais instead of yogurt.

Ingredients (20-cm cake tin)
1st layer
350ml of natural yoghurt
150ml of blended strawberries
2-3 teaspoons of gelatine
a couple of tablespoons of hot water
Dissolve the gelatine in the hot water. Cool it down but don't let it set. Mix the yoghurt with the blended strawberries. Add the gelatine and mix it in thoroughly. Pour the first layer into the cake tin and leave in the fridge until it has set.

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.

Ingredients:
dough
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
stuffing
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