In general I don't make preserves for winter. Maybe that's a mistake, and I should put some summer-autumn treasures into jars, but how would I find the time? My day is too short. During our last trip to the mountains, for breakfast our housekeeper served us an amazing jam with an even more amazing white curd cheese. We had no idea what it was made from. It turned out it was made from courgette. I can say that I had made a lot of dinner dishes and desserts using courgette, but never jam. Encouraged, I made it at home. Some bread, delicious white curd cheese, and a breakfast fit for a king is ready. The jam will have the same colour as jelly, to which you should add: lemon, pineapple, gooseberry, peach... The texture depends on the temperature. After taking it out of the fridge it will be jelly. Just heat it up a bit and it will be semi-liquid again.

1.5kg of courgette
200g of sugar
1 instant lemon jelly
juice and lemon peel


My son is not a poor eater. He eats everything he gets, he tries new flavours and develops his palate. We also have a deal: he has to try everything – even dishes he doesn't like, because maybe he will change his mind. Thanks to that, a lot of controversial meals are back on the menu. My son's only weakness when eating is that food disappears reeeeeeeaaaaaaally sssssslooooooowly Mrugnięcie. You probably understand that it is very annoying in the morning, when we have to go to school. For some time I have been looking for dishes that will disappear quickly from my son's plate. Lately I took advantage of my son's love for pancakes. I prepared some small pancakes, which I served with yogurt, fruit and maple syrup. Immodestly I can tell you that it was a perfect shot. The breakfast disappeared fast. For sure it will often be on our table.

150g of natural yoghurt
1 egg
120g of flour
1 teaspoon of baking powder
1 tablespoon of brown sugar
1 tablespoon of oil
maple syrup, fruit and natural yoghurt for serving


Today I would like to share with you the recipe for a dish for one person who is really hungry, or for two people if they can fairly share their breakfast. Tortillas and eggs are the basic ingredients of this dish. The rest of the ingredients you need to choose on your own. I used ham, cheese, herbs and a lot of cherry tomatoes. I used herby tortillas to make the meal a bit spicier. You have to admit that my meal looks very yummy. If you don't want to share your breakfast, you can put the rest to one side. Cold frittata in tortillas tastes equally good.

Ingredients (one big meal)
2 20-cm tortillas
3 eggs
50ml of sweet cream
100g of ham
100g of grated cheese (you may use mozzarella cheese)
3 tablespoons of chopped chives
2 tablespoons of chopped parsley
salt and pepper
oil for frying


Rocket has a distinctive spicy-bitter taste. It is an excellent ingredient of many salads which need a strong flavour. As well as the strong taste, rocket is a rich source of calcium, magnesium, potassium, vitamins A and K and ascorbic acid. Rocket pesto is great with pasta, but I like it as an ingredient of egg sandwiches. I also often add cherry tomatoes, which are sweet and they go well with this pesto.

120g of rocket
100ml of olive oil
3 tablespoons of sunflower seeds
2 tablespoons of parmesan
1 clove of garlic
2 hard-boiled eggs
3 slices of rye bread
a few cherry tomatoes
2-3 tablespoons of roast almond flakes


My children didn't use to eat sweet lunch or dinner. Crepes with jam or cheese dumplings didn't come into play. After some time my children's taste changed and now crepes are really welcome, and during the fruit season noodles with strawberries are often on our table. Today for dinner I prepared a variation of my last dish. Instead of traditional pasta I prepared coconut vanilla crepe strips, and instead of strawberry mousse I chose whole fruit and cheese and a coconut crumble topping. I haven't been a kid for a long lime, but I too really enjoy this dinner.
dough for 12 crepes (pan 20cm):
200ml of coconut milk
300ml of sparkling water
100ml of oil
1 egg
8 heaped tablespoons of flour
1 teaspoon of vanilla essence
a pinch of salt
coconut crumble topping
8 tablespoons of desiccated coconut
2 tablespoons of butter
2 tablespoons of sugar

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