Caprese salad is probably the simplest salad I know of, which is its main advantage. However, the small amount of ingredients and easy preparation mean it is tempting to change something. I like adding something different to simple dishes, something wonderfully surprising which makes the dish completely different. In addition, sometimes you just need to change the way of serving the ingredients to get something new on the table. Most of us have probably seen caprese salad as charming canapés with cherry tomatoes. The ingredients are the same but the dish looks different, and what's more, 'salad on sticks' can be a party snack and you don't have to worry about your new clothes being decorated with tomato stains. My offer today for a new caprese salad is stuffed mozzarella cheese. As well as traditional tomatoes (for me in two colours), basil, mozzarella cheese and olive oil, I also added chilli pepper and capers to spice up the taste.

Ingredients (for 1 person)
1 mozzarella cheese ball
4-6 cherry tomatoes
a couple of basil leaves
1 tablespoon of capers
a few slices of chili pepper
1 tablespoon of olive oil
salt and pepper


I'm almost sure that everyone has at least once bought too much bread. Later we eat it without any pleasure, because we don't want to throw it away. We can turn rolls into breadcrumbs, but what about bread? If we have to buy a large amount of bread, we can freeze some of it and later take it out as and when needed. But if we have a little bread left over, we can make croutons and add them to soup or to salad.

Today I want to share with you a recipe for a light salad with croutons. I used ciabattas, which I often buy because we all like this type of breadstuff. We can also add some mozzarella cheese, feta cheese, bacon or Parma ham. This time I added cooked chickpeas.

Ingredients (for 2 people)
1 ciabatta
olive oil
2 tomatoes
a fistful of green olives
a fistful of black olives
a fistful of capers
half a red onion
basil leaves
3 tablespoons of olive oil
salt and pepper


Outside the summer season, salad at our house is usually served for dinner. My daughter likes such light dishes, especially after intensive training. I make them with different kinds of lettuce and add feta cheese, mozzarella cheese, tuna or eggs. This time I made a salad with spinach, fruit and blue cheese. Roast cashew nuts are a great addition.

4 fistfuls of fresh spinach
4 fistfuls of fruit: raspberries, blueberries, currants
200g of blue cheese
2 fistfuls of cashew nuts
half a red onion
3 tablespoons of lemon juice
2 tablespoons of maple syrup
3 tablespoons of olive oil
2 tablespoons of chopped peppermint leaves
chili pepper


Among all types of seafood, in my opinion octopus tentacles look the most intriguing on a plate. I buy octopus tentacles in a small fish shop where they are constantly on sale. They are boiled and chilled and actually ready to eat. We like them grilled with fresh French bread prepared "at once" just after shopping. This time I served them in a more decorative way. I served grilled parsley-garlic octopus tentacles with fresh lettuce and French toast. The salad was excellent and looked beautiful. I recommend it for a special occasion. Maybe it is a great idea for a light dinner on Valentine's Day.

Ingredients (for 2 people)
4 small octopus tentacles
4 fistfuls of mixed lettuce
a few cherry tomatoes
a few black olives
2 tablespoons of small capers or a few big capers
a lemon
4 tablespoons of olive oil
2 tablespoons of chopped parsley
1 teaspoon of chopped chili pepper
2 cloves of garlic (crushed)
salt and pepper


Did I mention that I love Brussels sprouts? Probably more than once, but I can say it once again. I love them. Recently I convinced my children to eat them. The spicy fried Brussels sprouts with almond flakes were an excellent addition to the meat dish I cooked.

Today I would like to share with you another recipe for a dish with Brussels sprouts. This dish is inspired by Jamie Oliver's show. This time I served fried Brussels sprouts with cold natural yoghurt, fruit and pistachios. It was a surprising combination, but the dish was very tasty. You have to try it.

Ingredients (for 2 people)
0.5kg of Brussels sprouts
2 cloves of garlic
1 tablespoon of olive oil
4-5 tablespoons of Greek yoghurt
200g of red currants
a twig of rosemary
a piece of chili pepper
2 tablespoons of maple syrup
2-3 tablespoons of pistachios

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