Autumn is a colourful time. Peppers, tomatoes, carrots and pumpkins have intense, warm colours. It is worth classifying autumn beetroots in this group. Salads and soups have an unwonted, strong colour due to them.

I have prepared cream of beetroot soup a few times. Usually I add lemon juice, but I try not to add any ingredients which could change the taste of the beetroots. This time, inspired by a recipe from, I took a chance. I added coconut milk, chili pepper, onion and garlic to this soup. I served it with beetroot salad with orange juice and peppermint. I don't regret the changes; the soup was excellent.

5 beetroots
1 tin of coconut milk
1 onion
chili pepper
1 clove of garlic
1 tablespoon of olive oil
4 tablespoons of orange juice
2 tablespoons of chopped peppermint leaves
salt and pepper


I don't like throwing away any food. In my home the meat from broth is a difficult ingredient. I am the only one who likes meat just after cooking soup. Therefore, I try my best to prepare different dishes which the whole family likes. Stew, tart, salad and kromeskies have successfully passed muster up to now. Today I decided to try something else. I prepared some swift dumplings with French pastry. The stuffing I enriched with vegetables and spinach. The dumplings - sprinkled with nigella and served with a tomato-pepper salsa - were excellent . Even my son (for whom eating is a waste of time) didn't grumble this time.

2 packs of chilled French pastry
500g of the meat from broth
1 small onion
chili pepper
2 cloves of garlic
2 cooked carrots
250g of fresh spinach
2 tablespoons of butter
2 tablespoons of milk
2 tablespoons of nigella
salt and pepper


Today I would like to share with you the recipe for a dish which doesn't look beautiful but tastes wonderful. I prepared it also for my husband's packed lunch. I said shyly that the contents of the lunch box don't look glamorous but they are really yummy. My husband looked at it and said: "What it looks like is unimportant; it smells so yummy that I don't know if I will get it to work. I will eat it on the way." Sometimes we go for gold, put the food on the plate and the effect diverges from our expectations. Sometimes we don't have enough time, just use a couple of ingredients, it takes a few minutes, and we have a royal dish on the plate.
The idea for this dish comes from the magazine "Moje gotowanie" ("My cooking")
Ingredients (for two people)
100g of penne or fusilli pasta
500g of small mushrooms
500g of fresh spinach
10 dried tomatoes
1 onion
3 cloves of garlic
1 chili pepper
a few capers
1 tablespoon of butter
a fistful of sunflower seeds
a fistful of cashew nuts
salt and pepper


The autumn is in full swing. It is getting colder and colder, the days are shorter and the leaves are more and more colourful. Though it sounds picturesque, I am not keen on it. The autumn leads to the winter and I don't like it. The only asset of the colder days is yummy food. Now it isn't so light and fruity as in the spring and summer. Now we eat more sumptuous, fragrant dishes full of seasonings which warm us up.

Today I would like to share with you the recipe for such a dish. It is a goulash, but I prepared it a bit differently because I used mincemeat. The chili pepper, ginger, herby pepper and cumin impart a warming character to it.

500g of mincemeat
2 carrots
1 parsley root
1 onion
3 cloves of garlic
1 chili pepper
a piece of fresh ginger
1 tin of red beans
1 tin of tomatoes
2 tablespoons of oil
1l of bouillon
1 teaspoon of sweet paprika
half a teaspoon of herby pepper
half a teaspoon of cumin
2 tablespoons of chives


We like potato pancakes with sugar or sour cream, smoked salmon and dill. I recently saw them served with a chanterelles sauce. I decided to prepare and try them. Admittedly, I prepared the pancakes with sweet potatoes, but the dish was still excellent. My son wasn't convinced and ate the pancakes with sugar, but the rest of the family said that the meal was yummy. Try it!

500g of sweet potatoes
2-3 tablespoons of flour
1 egg
half an onion
salt and pepper
oil for frying
chanterelles sauce
300g of chanterelles
1 tablespoon of butter
150ml of vegetable stock
2 tablespoons of cream
salt and pepper
a fistful of chopped parsley

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