Though I find it very hard to believe, holidays are not only for children. After a sunny day, we usually drink local wine or we prepare holiday drinks.

Making use of the end of the strawberry season, I recommend preparing a light strawberry rum drink. The blended strawberries are excellent not only for milk cocktails, but are great for low alcohol drinks. Mix them with sparkling wine, rum or tequila and enjoy a refreshing sweet drink with a bit of liquor. If you don't like the combination of rum and sparkling wine, add Sprite or simply sparkling water. Add frozen strawberries so as not to dilute the drink with dissolved ice.

Ingredients (for 2 drinks)
10 ripe frozen strawberries
50ml of orange juice
25ml of lemon juice
2 tablespoons of maple syrup
50ml of white rum
50ml of sparkling wine

Originally in Italy polenta was prepared with chestnut flour. Now it is usually made with cornmeal. Likewise, potatoes in Poland are served for dinner. You may serve them soft and hot as potato purée just after cooking, form dumplings with them or cool them down, cut fry and grill them.

Traditionally, polenta takes a long time to cook, and you need to stir it incessantly, because it is easy to burn. If you can find instant polenta, buy it, because it takes 3-5 minutes and significantly reduces the prep time of the meal.

Ingredients:
60g of cornmeal
375ml of water
1 tablespoon of butter
a pinch of salt
200g of raspberry
1 teaspoon of caster sugar

I always make sure nobody in my home leaves without breakfast. Each of us goes to work or school at a different time and we treasure every moment of morning sleep, so we don't eat breakfast together. At the weekend or when on holiday we like to experiment and eat something new, looking for our favourite flavours in the new dishes.

Today I would like to share with you a new version of a swift and nutritious breakfast. You may prepare it during the weekend, but it is so easy that you can also make it on a busy day – even if you wake up late. In such a situation, add some fresh fruit instead of confiture. I'm sure that your breakfast will be excellent.

Ingredients:
200ml of milk (you may use vegetarian milk)
6 tablespoons of spelt flakes
a few of drops of vanilla essence
1 tablespoon of maple syrup
confiture
1 very red rhubarb stem
10 raspberries
2 tablespoons of maple syrup
2 tablespoons of raspberry syrup
1 small twig of rosemary
a fistful of roasted almond flakes

Chanterelles, are one of the most popular mushrooms at the beginning of the summer. Chanterelles grow in broadleaf and coniferous forests, often in sandy and acidic soil. Chanterelles don't contain a lot of goodness: a few vitamins and minerals. We value them most of all for their gentle but expressive taste and for how beautiful they look.

Today I prepared the first dish with chanterelles this year. It simply couldn't be easier. A wonderful traditional meal which everybody likes: crunchy chanterelles, smooth sauce and a lot of parsley. Yummy!

Ingredients:
200g of chanterelles
1 tablespoon of butter
250ml of sweet cream
1 onion
2 cloves of garlic
2 fistfuls of chopped parsley

Everybody who has even once planted peppermint on the balcony or in the garden knows that from a little seedling grows a big bush. Next year we will have a few bushes in the garden. Peppermint grows on my balcony every year. I add it to lemonade, which is excellent on a hot day. Peppermint leaves are a beautiful decoration for desserts and cakes.

Today I used peppermint leaves for preparing a refreshing pesto for bruschetta. This swift snack looks beautiful and tastes excellent. I added goat cheese, but mozzarella and feta cheese are also great.

Ingredients:
2 big slices of bread
2 fistfuls of peppermint leaves
1 fistful of parsley
2 tablespoons of pistachios
1 small clove of garlic
2 tablespoons of parmesan
100 ml of olive oil
salt and pepper
for decoration:
cherry tomatoes, bilberries and pistachios