It somehow occurred recently that on Friday at the end of a difficult week my children asked me for crepes for dinner/supper. Usually, I prepare traditional crepes with cottage cheese, natural yoghurt and chocolate icing. Fortunately, my children love fruit, so I can add it to crepes without a problem. This time I prepared a new special edition of the crepes. The chocolate crepes with vanilla cottage cheese and a hint of raspberry were excellent and looked beautiful. Fortunately, the raspberry season has just begun.

Ingredients:
dough:
300g of wheatmeal
300ml of milk
300ml of water
100ml of oil
1 egg
3 tablespoons of dark cocoa
a pinch of salt
stuffing
200g of raspberries
1 teaspoon of brown sugar
2 teaspoons of orange juice
200g of cottage cheese
100g of natural yoghurt
2 teaspoons of caster sugar
1 teaspoon of vanilla sugar

Today I would like to share with you a dish which looks bad but tastes heavenly. I think it should be interesting for anyone who, like me, doesn't like throwing food away. I used these leftover ingredients: stale challah, some fruit and coconut milk. There wasn't enough to prepare a big dish, but there was just enough for a messy dessert.

The bake with challah and in-season strawberries and blueberries combined with coconut milk and a coconut crumble topping was excellent with currant sorbet and fresh peppermint leaves. It was sweet, wonderfully crunchy on the outside and moist and fruity inside.

Ingredients (for 2 people)
half a big challah
a couple of strawberries
a handful of blueberries
150ml of coconut milk
3-4 tablespoons of maple syrup
half a teaspoon of cinnamon
crumble topping
1 tablespoon of butter
4 tablespoons of desiccated coconut
2 teaspoons of caster sugar

According to my husband, there isn't anything better to slake one's thirst on a hot day than a refreshing, chilled rhubarb compote. I boil the rhubarb in a small amount of water and then I dilute it with some sparkling water. I definitely prefer lemonade with lemon, lime and peppermint. Because of our different preferences, in the summer I usually prepare both drinks.

Rhubarb is a rich source of A and E vitamins, ascorbic acid, potassium, folic acid and fibre. However, it contains a large amount of oxalic acid, so people who suffer from kidney problems and rheumatism shouldn't eat it.

Ingredients:
0.5 kg of fresh rhubarb
500ml of water
1l of sparkling water
4 tablespoons of brown sugar + additional sugar to your taste
half a lemon
half an orange
peppermint leaves

Sometimes I commit a blunder and ask my children what they would like for supper. Then for sure I will spend a long time in the kitchen instead of a few minutes. My children order a very sophisticated dish or at least with ingredients I don't have in the kitchen. Today I outwitted them. They wanted pancakes. I made them, but only I knew how simple and fast they were.

I'll tell you a secret. I noticed that I didn't have any eggs. I made yeasty apple pancakes without eggs, and I'll never again add any eggs to them. They were excellent – crunchy on the outside and fruity and fluffy inside. My son said that the pancakes were masterful, and that should be the best recommendation.

Ingredients:
250g of flour
7g of dry yeast
2 tablespoons of sugar
1 teaspoon of vanilla essence
Half a teaspoon of cinnamon
220ml of milk
2 apples
oil for frying

I have used many groats and flakes to prepare a healthy, rich breakfast. I have used traditional rolled oats, millet flakes, buckwheat flakes, unburned buckwheat groats, cuscus and quinoa.

Today I recommend using barley groats. Although I associate them with dinner and for example with beef stew and gherkins, it turns out that they taste great sweet with sour fruit preserve. I have eaten them already with cherries and blackcurrants. Both of them are excellent. I added also my favourite almond flakes, cashew nuts and slightly salty pistachios. Try for a change barley groats for breakfast. Maybe you will like it?

The inspiration for this breakfast comes from www.naszakasza.pl.

Ingredients (for 4 people)
100g of barley groats
300ml of almond milk
a pinch of salt
150g of frozen or fresh cherries or blackcurrants
the peel and juice of half an orange
2 tablespoons of maple syrup
almond flakes, cashew nuts, pistachios