I bought the last bunch of asparagus spears of the season. I decided to prepare a smooth and fragrant risotto with them. To change my dish and make it more colourful, I added a bit of saffron.

Saffron is the most expensive seasoning. It makes the meal yellow and orange. Don't add too much of it or the dish will be bitter. Saffron is excellent with rice, vegetables and seafood, so it is often added to pilau, risotto and paella.

Ingredients (for 2 people):
150 g of rice arborio
a pinch of saffron
1l of asparagus bouillon
1 bunch of white asparagus spears
1 shallot
1 clove of garlic
150ml of dry white wine
3 tablespoons of butter
3 tablespoons of parmesan

With difficulty I saved a piece of tuna steak to take a photo for this blog. If I hadn't been stubborn, my husband probably would have eaten it straight from the pan. He fried it, cut and ate, fried, cut and ate. Actually, I didn't blame him. The fish was simply excellent. When my children saw it, they said that it must be brontosaurus steak. The name was accepted, and to this day my children call every big piece of meat the same.

Mexican pico de gallo is a tomato salsa. You can add coriander, peppermint or simply parsley. It is easy to prepare, I always have the ingredients in my kitchen and the flavour is great for fish dishes. I recommend it also for meat steak, cottage cheese and nachos. It is very versatile, isn't it?

Ingredients:
tuna steak
salt and pepper
2 tablespoons of olive oil
pico de gallo
3 tomatoes
3 tablespoons of chopped parsley
2 tablespoons of diced onion
1 clove of garlic
chili pepper
2 tablespoons of olive oil
1 tablespoon of maple syrup
2 tablespoons of lemon juice
salt and pepper

Half of June has been marked by heat like in southern Europe. On days like these in my kitchen and fruit vegetables are king, unless my son asks me for dumplings or broth  I have already made dumplings in this heat, and today I would like to share with you the recipe for the most summery soup I know, i.e. cold soup. This time I made it differently. My cold soup was made with fruit and not with vegetables or natural yoghurt and kefir. The watermelon-strawberry cold soup is gentle, light and refreshing, and the feta cheese and lemon pepper change the fruit cocktail into a yummy and interesting soup.

Ingredients:
1kg of watermelon
0.5 kg of strawberries
a few leaves of peppermint
a few leaves of basil
3 tablespoons of lemon juice
1 tablespoon of honey
100g of feta cheese
lemon pepper

Recently I started to like risotto. I love the creamy texture of the rice. Plain to begin with, the dish has a lot of potential. You can prepare it with vegetables and parmesan, with meat or seafood and fish. I like risotto with asparagus spears. Today I would like to recommend risotto with chard. It is slightly sweet and beautifully pink. My son said that it is risotto for girls, but he ate and liked it. He especially enjoyed the small caramelized beetroots.

The idea for this dish comes from the Lidl on-line culinary book.

Ingredients:
200g of rice for the risotto
100ml of dry white wine
500ml of vegetable stock
2 tablespoons of butter
3 tablespoons of parmesan
1 bunch of chard
1 tablespoon of honey
4 tablespoons of almond flakes
lemon
1 shallot
1 clove of garlic
salt and pepper

It is extremely difficult to please people. In the winter it is too cold and it's snowy; in the summer it is too hot. When it is rainy we want it to stop raining; when it doesn't rain we pray for rain. Maybe it is because the weather is more and more extreme. People still can't understand that they contribute to climate change. We have to work hard to avoid extreme temperatures, floods and various natural disasters.

Today I would like to share with you the recipe for a dish which could help us to survive the heat like no other. Except maybe ice-cream, but it isn't suitable for dinner. Every year I prepare a new kind of cold soup. I have prepared cold soup with chard, with cucumber, with radishes, with avocado and lettuce and Spanish gazpacho. This time I prepared a cold peppermint soup with low-salt cucumber. You can serve it with hard boiled egg or with new potatoes. I ate it simply with a fresh baguette.

Ingredients (for 2 people):
300g of natural yoghurt
200g of kefir
4 low-salt cucumbers
3 fresh cucumbers
2 cloves of garlic
2 fistfuls of fresh peppermint
salt and pepper