I love strawberries. It is definitely my favourite fruit. Making use of these last days of the strawberry season, I prepared some chocolate pancakes. I am waiting for the second half of August when on the market stalls we will see small, but very sweet, very ripe Senga and Florence strawberries. And later we will again have to wait for June, so we can buy and eat, and buy and eat and it will never be enough 

Ingredients:
350ml of natural yoghurt
6 tablespoons of flour
2 tablespoons of potato flour
1 teaspoon of vanilla essence
2 teaspoons of cocoa
half a teaspoon of baking powder
3 teaspoons of caster sugar
a couple of strawberries
a couple of pieces of white chocolate
oil for frying

Each of us has their own favourite dish with rolled oats. Sometimes I sneak some rolled oats into my dishes, because I know how healthy it is. I add them to cakes, cookies and crumble toppings, and recently I secretly added them to a fruit cocktail. The fruit cocktail was a healthier and more balanced second breakfast for my children. I blended the rolled oats with fruit and natural yoghurt, so my children didn't notice and said that the second breakfast was yummy.

Ingredients (for 2 people)
400ml of natural drinkable yoghurt
1 mango
0.5kg of strawberries
1 tablespoon of lemon juice
2 tablespoons of maple syrup
4 tablespoons of rolled oats

This is not the first time I've said that I like to give culinary pleasure to my relatives. My daughter says that her sides are becoming dangerously round, but she can't say no to my delicacies. Round sides are a joke, because she trains so intensively there is no danger of this. The easiest way to give my son pleasure is make any type of pancakes. So I don't make always the same kind, I play and experiment with the ingredients, adding new bonuses and fruit. It pleases me all the more that my son eats them in industrial quantities.

Today I made delicious lemon-poppy seed pancakes. They were perfect with maple syrup and fresh fruit. I recommend them.

Ingredients:
200g of kefir
2 eggs
150g of flour
1 teaspoon of baking powder
half a teaspoon of baking soda
2 tablespoons of brown sugar
2-3 tablespoons of lemon juice
2 tablespoons of poppy seeds
1 tablespoon of lemon zest
2 tablespoons of oil

I think that new potatoes are already everywhere. We really like them, especially prepared in their skins and served traditionally with butter and dill. Add cold kefir or natural yogurt plus fried eggs, and you have a dinner for a hot day.

Today I want to offer you a simple Polish dish, which is also perfect for a quick lunch or snack on a summer day. Pyry z gzikiem (potatoes with spicy cottage cheese) are potatoes cooked in their skin (they don't have to be new – but now they are the best) served with a spicy version of curd cheese. It's enough to add chives, dill, salt and pepper, but I also added a lot of radish, which I really like and goes perfectly with curd cheese and potatoes. Golden fried bacon was the finishing touch. You can leave it out, but if there is a carnivore in your house, the dinner won't be complete without it 

Ingredients (for 2 people)
4 new potatoes
200g of cottage cheese
100ml of natural yoghurt
6-8 radishes
3 tablespoons of chopped dill
3 tablespoons of chopped chives
chopped chili pepper
100g of smoked bacon
salt and pepper

We love herrings and we eat them very often, not only at Christmas. Today I would like to share with you the recipe for steak tartare with herrings. This dish can be an attractive starter, yummy snack or light supper. Steak tartare is a dish which should be prepared with raw ingredients, so old pros would probably say that it isn't the same, and they are right. I assure you that my steak tartare is really very tasty. It is refreshing, a bit spicy, sweet and sour, and regardless of how much I prepare, there is never enough.

Ingredients (for 2 people):
300g of herring pieces
2 big capers
1 small shallot
1 large hard nectarine
6-8 pickled mushrooms
chili pepper
3 tablespoons of chopped parsley
sauce
1 teaspoon of mustard
1 tablespoon of maple syrup
1 tablespoon of lemon juice
1 tablespoon of olive oil