Breakfast should be the most important meal of the day. During the week it is difficult. People who wake up at the last minute and quickly drink a cup of coffee know it best. During the weekend when we have a bit more time, we more often celebrate our breakfast. We enjoy each other's company, cooking together and eating slowly. We like languorous mornings.

Today I would like to share with you the recipe for breakfast omelette with green peas and smoked salmon. My daughter likes this combination the most. You could leave out the smoked salmon or you could have smoked ham instead.

Ingredients (for one big omelette)
3 eggs
3 tablespoons of milk
2 tablespoons of Parmesan
4 tablespoons cooked green peas
1 tablespoon of butter
100g of smoked salmon
cherry tomatoes
2 tablespoons of capers
2 tablespoons of chopped chives


The first time I saw chestnuts was in American pre-Christmas movies in which the main characters walk down the Christmas lighted, snowy streets of a small city and eat hot roast chestnuts from a paper bag. Sometimes they take a break from skating to eat this snack (obviously wearing colourful sweaters and without helmets or guards Mrugnięcie). During one of our autumn trips, we tried roast chestnuts and we fell in love with them.

Chestnuts are rich in starch and contain a lot of fibre and vitamin B. They are recommended for people who have coeliac syndrome and anaemia.

Apparently, you can eat fresh and new chestnuts raw. I have never eaten them raw, but for sure you may boil, roast (for 40 minutes in the oven heated up to 180C) or fry them in a pan. You have to cut crosses into them, so that they don't explode while roasting or shelling. Sometimes the Italian and French put roast chestnuts into red wine to aromatize them. I haven't done so, but I know that they are excellent with a glass of good dry red wine.


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.

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

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.

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

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