In every city there are the famous, cult places, where many people can buy something yummy and unique. Recently, I remembered that the most flavoursome toasties with mushrooms I have ever eaten were from the Old Town in Warsaw. They were long (because they were made from baguettes), perfectly crunchy, with mushrooms, cheese and spicy ketchup. They didn't have any sophisticated ingredients, but no others toasties taste so excellent.

These memories gave me an appetite, so I decided to prepare my own toasties with mushrooms. I didn't try to recreate that flavour, but my toasties with mushrooms and avocado were yummy. I recommend them for a crunchy snack or fast dinner, absolutely with a huge amount of the parsley.

Ingredients
1 baguette
2 tablespoons of butter
500g of mushroom
chili pepper
1 avocado
1 onion
1 clove of garlic
1 tablespoon of clarified butter
150g of grated mozzarella
4 tablespoons of chopped parsley
salt and pepper

Sometimes when I like a dish I prepare it very often and alter the ingredients. In the past I have often eaten porridge for breakfast: with or without milk, with nuts, with fruit or with chocolate. Then I prepared breakfast with quinoa or many different kinds of groats. In between times I made pancakes, crepes and other goodies.

Today the taste came full circle, because I again prepared porridge. It was so yummy that I will make it once again. Coconut porridge with slightly salty nut cream was excellent with juicy pomegranate and crunchy almond flakes. In one word: heavenly. It is worth waking up for such a breakfast.
The inspiration for this dish comes from http://www.jadlonomia.com.

Ingredients
60g of rolled oats
2 tablespoons of maple syrup
125ml of water
200ml of coconut milk
3 big tablespoons of nut butter
3 tablespoons of warm water
a pinch of salt
half a pomegranate
4 tablespoons of almond flakes

Steak tartare is a dish which you can prepare with raw ingredients. Because I don't have a trusted place to buy fresh fish, I prepare steak tartare with smoked salmon. Old pros say that it isn't the same, and they are right, but I assure you that my steak tartare is really very tasty. It is refreshing, a bit spicy and regardless of how much I prepare, there is never enough.

A few months ago I prepared steak tartare with salmon, pickles and horseradish. Now I would like to share with you a different and lighter version with fresh cucumber, chili pepper and sesame seeds.

Ingredients
300g of smoked salmon
spring onion with the green part
half a fresh cucumber
chili pepper
the peel and juice from half a lime
2 tablespoons of sesame oil
salt and pepper
almond flakes and sesame seeds

The new school year is a fact. The children take on tests and homework and the parents solve the problem of packed lunch. The immortal sandwich and apple combination may get boring. From time to time we have to prepare something else. I think vegetables or tortillas with the kids' favourite stuffing are one great idea.

Today I propose millet groats pancakes with apples, which are an excellent idea for hot afternoon tea but are also yummy cold. I'm sure that they will be a yummy packed lunch for pancake lovers. Pack also some fresh fruit and your children will be delighted. Maybe you will have to prepare another portion for the next day for your children's school friends.

Ingredients
100g of millet groats
2 apples
1 egg
1 banana
1 teaspoon of vanilla sugar
1 tablespoon of caster sugar
4 tablespoons of flour

The courgette is my favourite vegetable. I always have it in my fridge. I use it for dishes with groats, and I make soups, salads, pancakes, cutlets and even muffins. Today I chose pâté. Recently we have been eating vegetable pâtés rather than meat ones. The courgette pâté is mild, easy to cut, and it is equally yummy just after baking as it is on the next day, provided there is some left to eat.

Ingredients (25cm cake tin)
700-750g of courgette
2 carrots
1 big onion
3 cloves of garlic
1 tablespoon of butter
2 eggs
100g of breadcrumbs
4-5 tablespoons of chopped parsley
salt and pepper