Recently, I realized how rarely we eat potatoes. We eat a lot of groats and pasta, which means that potatoes are somehow forgotten. It is difficult to reheat them and they taste best just after cooking. We can roast or fry them, but that is quite a different story. We eat more potatoes at the beginning of summer when they are new. I don't need to peel them and they are the best with butter and chopped dill. We need only add kefir, yoghurt or sour milk and we have a meal fit for a king.

For new Polish potatoes we have to wait a bit, but instead we can prepare a nice snack with sweet potatoes. I can't say that it is a swift dish because you have to roast the slices of sweet potato, but that is the only inconvenience. Otherwise, it is easy, grand and yummy.

2 sweet potatoes
2 tablespoons of olive oil
1 tablespoon of thyme
150g of feta cheese
half a pomegranate


My son likes all pancakes. It doesn't matter which kind I prepare. He likes vegetable pancakes too. My son eats all these pancakes with caster sugar. I don't like sweet pancakes. I prefer Vegetable pancakes with courgette, pumpkin or carrot. I make an exception only for the pancakes which I recommend to you today.

I present to you the best of all time, gentle, smooth yoghurt pancakes with apples. I fry a huge amount of them because everybody eats them. As well as caster sugar, the natural yoghurt, cream and fresh fruit are excellent additions. We like the pancakes most of all with raspberries.

350ml of natural yoghurt
6 tablespoons of flour
2 tablespoons of potato flour
1 teaspoon of vanilla essence
half a teaspoon of baking powder
2 teaspoons of caster sugar
2 apples
oil for frying


A few years ago I prepared for the first time oat cookies, which are one of my children's favourite cookies. Then we tried to add porridge to our breakfast menu. It did not go down well. Eventually, we started eating rolled oats, but each of us in a different way: one likes them sweet, another in an omelette and the rest with tomato, pepper and olives.

Today I combined business with pleasure, i.e. breakfast porridge and oat cookies. I made slightly sweet baked porridge in the form of small tarts. I added to them natural yoghurt and fresh fruit. This porridge disappeared quickly from the plates.

I will tell you another secret. Thanks to these small oat tarts, preparing breakfast is even faster and less complicated. Bake the oat tarts the day before and in the morning you only need to add the yoghurt and the fruit. It's easy, isn't it?

Ingredients (for 2 people)
120g of rolled oats
3 tablespoons of maple syrup
4 tablespoons of melted butter
4 tablespoons of floured almonds
1 tablespoon of sesame seeds
half a big apple
300g of natural yoghurt
almond flakes


Falafel is generally made from chickpeas. Apparently, you can also prepare it with spiced broad beans. However, I prefer new broad beans, freshly cooked, which is why I make falafel with chickpeas. Today I would like to share with you a swift and light version of traditional falafel: the chickpeas may be cooked or from a tin and the falafel balls are roasted in the oven rather than fried. My children asked me to brown the falafel balls, so I fried them for exactly one minute before serving. I served them in pitta breads with sweet and sour salad and with cucumber and pepper and a mustard sauce. Fortunately, I made a double portion of the salad, because I ate half of it before the supper was ready.

falafel (18 pieces)
1 tin of chickpeas
2 cloves of garlic
4 tablespoons of chopped parsley
half a teaspoon of cumin
half a teaspoon of sweet paprika powder
half a teaspoon of curry powder
salt and pepper
1 cucumber
1 red pepper
1 red onion
2 tablespoons of maple syrup
2 tablespoons of lemon juice


My daughter does martial arts. She has training a few times a week, and sometimes I think that it is better to dress her than feed her, even though all parents of teenagers know that it is almost impossible. She eats lunch at school, but on the days when she has training she needs to eat something substantial. I have to remember to prepare such a big dish earlier, because after a big meal she might prefer sleep to exercise.

Today I would like to share with you the recipe for a sandwich which could be either lunch or dinner if you don't have enough time to cook. It is big, fragrant, yummy and very tasty. My daughter's eyes were huge when she saw this dish.

1 ciabatta
1 tablespoon of butter
half an avocado
2 lettuce leaves
a few pieces of red pepper
100g of smoked salmon
2 eggs
1 tablespoon of oil
cress or chopped chives
salt and pepper

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