I feel sorry for parents of fussy eaters. They scheme and smuggle, but the kids still peck at their food and in disgust take pieces of carrot out of their soup. I am a lucky mother. I have wonderful children who basically eat everything. They can find something they like in every restaurant. They eat cartloads of fruit and vegetables, they don't frown at an "abatis" like dill or parsley in their soup, and every kind of salad or multi-coloured leaves disappear from the plate in a flash. Of course like everyone they have their favourite dishes which they can eat all the time: spaghetti, chops, meatballs, pancakes, pizza and sushi. Using my children's constant love of frikadelle, I prepared a fish version of them. To minced salmon meat I added cooked quinoa, hard-boiled egg and a lot of parsley. As a bonus I used hot beetroots, and in a few minutes lunch was a memory. That's what I like best.

Ingredients:
500g of minced salmon meat
50g of quinoa
4 eggs
4-5 tablespoons of chopped parsley
1 onion
1 clove of garlic
1 tablespoon of butter
3-4 tablespoons of breadcrumbs
salt and pepper
oil for frying

My daughter fell in love with pad thai the first time she tried it. We always make this dish together, and then it's my daughter who is the chef and master of the sauce. I have to peel and cut. Pad thai is for me not only a yummy dinner; it is also a fun time with my daughter in the kitchen.

Today I would like to share with you the recipe for pad thai with duck and vegetables – courgette and pepper. The other ingredients are traditional: pasta, mung bean shoots, peanuts, tofu and obviously the sauce. In my daughter's opinion, shrimps are the best ingredients in pad thai. I like pad thai with duck the best.

Ingredients (for 4 people)
300g of rice or wheat noodles
4 tablespoons of chopped roasted peanuts
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
Mix all the ingredients of the sauce. You can heat it a bit to dissolve the sugar more easily.

Today's offer is a one-pot dish, satisfying and delicious, which will bring pleasure to the fussiest eaters. I prepare it when I want something warm during a long autumn afternoon or when I am too lazy to make a second dish. After this dish it isn't necessary. It is also perfect on a camping trip. You need only a portable stove, one big pot and of course the ingredients. Less mess means less washing up. And it is nice little change when cooking in makeshift conditions.

Ingredients:
500g of mincemeat
1 leek
3 cheese spreads
1l of vegetable bouillon
1 tin of sweetcorn
1 bunch of asparagus spears
1 small onion
2 cloves of garlic
1 chili pepper
1 tin of coconut milk
1 bay leaf
2 allspices
2 tablespoons of oil
salt and pepper
2 tablespoons of chopped chives

Lately I asked my children which fish dish they like the most. In first place outside the home is always fried zander in Pomorski Kamień. At home in first place was fried salmon with lemon sauce. Depending on the season I serve it with potatoes, purée, rice, cauliflower or broccoli. Usually I serve it with fresh salad. Cooked vegetables are a good way to eat the rest of the lemon sauce. Today I chose new potatoes and steamed asparagus spears. The potatoes were of course cooked in their skins and served with butter and dill. I don't marvel at my children's choice. I also love this dish.

Ingredients (for 2 people)
300g of salmon
1 teaspoon of lemon pepper
2 twigs of thyme
lemon zest from one lemon
1 tablespoon of clarified butter
1 bunch of green asparagus spears
4-6 new potatoes
1 teaspoon of butter
2 teaspoons of chopped dill
salt
sauce
3 tablespoons of butter
2 tablespoons of flour
200ml of bouillon
50ml of 30% sweet cream
3 tablespoons of lemon juice
1 tablespoon of lemon zest
1 tablespoon of chopped dill
a pinch of curcuma

Despite coming from Warsaw, I have never liked tripe. Its appearance puts me off and I know how it is made. I probably shouldn't think about it, but I can't help it. Today I prepared a different version of tripe, which looks much better and is much nicer to prepare. Tripe soup from oyster mushrooms is an interesting dish for lovers of mushrooms and vegetables; they are aromatic, spicy and the taste is similar to original beef tripe.

Ingredients:
500g of oyster mushrooms
1 carrot
1 parsley root
1 onion
2 cloves of garlic
chili pepper
2 tablespoons of tomato concentrate
1 teaspoon of sweet paprika
half a teaspoon of cumin
half a teaspoon of curry powder
500ml of vegetable bouillon
1 teaspoon of spicy mustard
1 tablespoon of butter
salt and pepper