Pad thai is definietly my daughter's favourite dish. She often chooses pad thai with shrimps, but with tofu or chicken is also acceptable. The coronavirus Quarantine means that going to restaurants is impossible. You can of course order take away, but it is not the same. My daughter and I decided to put our heads together and prepare pad thai in our kitchen. The task wasn't that complicated. Furthermore, it was a really amazing experience, because it was the first time my daughter was in charge in the kitchen. It was nice and later it was really delicious – try to prepare Pad Thai on your own. Prepare every ingredient separately, so later you can concentrate on the things you should do and make everything perfectly. Later it's just mixing ingredients together and heating them up in a big pan or a wok.

Ingredients (for 4 people)
300g of rice or wheat noodles
4 tablespoons of chopped roasted peanuts
4 tablespoons of chopped chives
5 tablespoons of mung bean shoots
1 tablespoon of butter
sauce
5 tablespoons of fish sauce
3 teaspoons of lemon juice
1 teaspoon of tamarind paste
3 tablespoons of sugar
2 tablespoons of chopped chili pepper

The mistresses of the world in making lunch without meat were our mothers and grandmothers. When the amount of meat was limited, because it was sold with ration cards and usually there wasn't any, preparing meals for the family was a challenge. From this time I remember egg chops, bean chops, potato chops and fried marrows in lieu of pork chops. Today meat is much easier to get, but I still prepare vegetables or egg chops. I serve them with sauce or often (because my children don't like sauces) with fresh salad. The chops are perfect served hot after frying or cold as something different to go with bread.

Today I offer chops made of cooked potatoes, chickpeas and spinach. I brown them with onion butter, garlic and chili. This dish is also great way to use up potatoes leftover from the day before.

Ingredients:
0.5kg of cooked potatoes
1 tin of chickpeas
150g of fresh spinach
1 onion
1 clove of garlic
chili pepper
1 tablespoon of butter
salt and pepper
breadcrumbs for dredging
oil for frying

Recently I realised that it was a long time since I had done risotto. Because the family wanted meat for lunch I did a beautiful sunny risotto with chicken and vegetables. It was wonderful. It was light and filling, meaty and full of vegetables. A full balanced meal. Serve it immediately after cooking with Parmesan or fresh herbs. Remember that saffron gives it a beautiful colour, but don't add too much, because the risotto will be bitter.

Ingredients (for 4 people):
300 g of arborio rice
2 pinches of saffron
1.5l of bouillon
1 courgette
1 red pepper
500g of chicken meat
1 teaspoon of sweet red paprika
half a teaspoon of curry
1 shallot
2 cloves of garlic
2000ml of dry white wine
4 tablespoons of butter
3 tablespoons of parmesan
1 tablespoon of oil
salt and pepper

Mushroom soup is definietly not my children's favourite soup. I love it, so with stubbornness I am stubbornly trying to find a version of this soup so it will tastethat everybody will like. This time I made a good step in the right direction, because my daughter accepted the new mushroom soup. Only mMy son still turns his nose upsniff, but it I will get therecome later... trial and error. I hope that positive ones will be oftenthe results will be positive.

Ingredients (for 4 people)
500g of mushroom
2 carrots
1 parsley root
¼ of a small celery root
1 onion
2 cloves of garlic
chili pepper
2 tablespoons of butter
100g of bulgur
200g of small white beans (boiled or from a tin)
400ml of coconut milk
3 twigs of thyme
2 bay leaves
1.5l of vegetable bouillon
salt and pepper

For a few years meat hasn't been a staple product for my family. We eat it because we like it, but it is often replaced with vegetables or legumes. We like kasha, pasta and other pancakes, crumpets and dumplings. Today I refreshed an old recipe for vegetarian stroganoff prepared from soya chop a la pork chop. I usually buy chops from Sante. I trust them, and the initial preparation doesn't require much cooking, and I know that they won't break up, for example while stewing. Even my kids ate the lunch with relish and my son couldn't believe that the stroganoff was prepared without meat 

Ingredients:
1 pack of soya chop a la pork chop Sante
1 onion
2 cloves of garlic
a piece of ginger
chili pepper
0.5l of bouillon
100g of sweetcorn from a tin
4 dill pickles
1 tablespoon of olive oil or butter
2 teaspoons of mustard
1 teaspoon of ketchup
half a teaspoon of curry powder
half a teaspoon of sweet paprika
2 allspices
2 bay leaves