Kasia

Kielbasa @kayb? It is Polish word for sausage - How it is possible you use it :)?

CRANBERRY-APPLE CAKE The worst thing about my cranberry-apple cake is the way it looks. It didn't look impressive, but it was so yummy it disappeared from the baking pan before it had completely cooled down. My children said that it was a colourful apple pie, and it really was something like that. Apples with cinnamon are the basis of apple pie – one of my favourite cakes. However, the sour cranberries make it more fresh and interesting. The crumble topping was, for my son, the most important part of the cake. I had to drive him away, because otherwise the cake would have been deprived of its crunchy top. Ingredients (18×26cm cake tin ):dough 200g of flour 150g of butter 3 eggs 1 packet of powdered vanilla blancmange 1 teaspoon of vanilla essence 200g of sugar 1 teaspoon of baking powder pinch of saltfruit 250g of fresh cranberries 1 apple 3 tablespoons of brown sugar 1 teaspoon of cinnamoncrumble topping 5 tablespoons of brown sugar 100g of butter 150g of flour First make the crumble topping. Put the cool butter, flour and sugar in a bowl. Knead them until you have small lumps. Leave it in the fridge. Heat the oven up to 180C. Cover a cake tin with some baking paper. Mix the flour with the baking powder and salt. Cream the butter with the sugar. Add egg after egg to the butter, stirring constantly. Add the flour, vanilla essence and powdered vanilla blancmange. Mix it together until you have a smooth dough. Put the dough into the cake tin. Wash the apple, remove the apple core and cube it. Mix the cranberries, apple, sugar and cinnamon in a bowl. Put the fruit on top of the dough. Cover the fruit with the crumble topping. Bake for 50 minutes. Enjoy your meal!

Today's Dinner - pork cutlets - let's say Wiener style

Scallops? - anytime, and almost any style @liamsaunt - the problem in Warsaw is that they are not always to buy as a fresh product

BICOLOUR DESERT WITH SEMOLINA Today when we think about breakfast with milk we can choose different kinds of flakes, granolas, muesli and milk which has sometimes never been anywhere near a cow. When I was a child, only semolina rolled oats and rice were on the menu. Semolina with milk – our hated everyday breakfast – means that I don't fancy using it in my kitchen. But, as they say, time is a great healer and semolina was on our table last weekend for dessert. The dessert had two colours: the first layer was vanilla, and the second was with cocoa. On the top I put some mousse with blueberries. The dessert was very grand and really very tasty. Ingredients (for 4 people)vanilla layer 50g of semolina 400ml of milk 3 tablespoons of brown sugar 1 teaspoon of vanilla essencecocoa layer 50g of semolina 400ml of milk 3 tablespoons of brown sugar 2 tablespoons of cocoafruit mousse 200g of blueberries 1 tablespoon of brown sugar pinch of cinnamon 1 tablespoon of lemon juice First prepare the vanilla layer of the dessert. Boil the milk with sugar and vanilla essence. When the milk has boiled, slowly add the semolina, stirring constantly so as not to make lumps. Keep boiling and stirring until the mixture is stiff. Put some small glasses into some small bowls and arrange them in such a way that they are resting at an angle. Put the mixture into the glasses and leave to congeal. Now make the cocoa layer. Boil the milk with sugar. Mix the semolina with the cocoa. When the milk has boiled, slowly add the semolina with cocoa, stirring constantly so as not to make lumps. Keep boiling and stirring until the mixture is stiff. Place the glasses upright and put the cocoa mixture into them. Leave to congeal. Wash the blueberries and blend them with the sugar, cinnamon and lemon juice. Put the fruit mousse on top of the dessert. Enjoy your meal!

Today's morning vitamin load - lettuce, red pepper, tomato, sunflower seeds, green onion, black olives, mozzarella, leaves of basil and avocado, salt pepper and olive oil .

The oil in the dough - great idea - have to try

INSTEAD OF COFFEE? - MORNING GREEN COCKTAIL After waking up, most of us head towards the kitchen for the most welcome morning drink. Coffee opens our eyes, gets us up and motivates us to act. Today I would like to offer you a healthy alternative to daily morning coffee. I don't want to turn you off coffee completely. After all, it has an excellent aroma and fantastic flavor. There isn't anything more relaxing during a busy day than a coffee break with friends. In spite of the weather outside, change your kitchen for a while and try something new. My green cocktail is also an excellent way to wake up and restore energy. Add to it a pinch of curcuma powder, which brings comfort and acts as a buffer against autumn depression. Ingredients (for 2 people): 200ml of green tea 4 new kale leaves 1 green cucumber half an avocado 1 pear 1 banana pinch of salt pinch of curcuma Peel the avocado, pear and banana. Remove the core from the pear. Blend every ingredient very thoroughly. If the drink is too thick, add some green tea. Drink at once. Enjoy your drink!

BAKED PANCAKES WITH MILLET GROATS AND CAULIFLOWER We like pancakes. My son likes them with sugar regardless of what kind of pancakes I prepare. Today I decided to encourage him to eat some pancakes with something else. I prepared spicy vegetable pancakes. Unfortunately, I underestimated my son. For him, sugar goes with every kind of pancake. The rest of our family ate them with natural Greek yoghurt. I think that they would be excellent with stew, cucumber salsa or fresh salad. One of the ingredients of these pancakes is nigella, which is increasingly in our kitchen. As well as the taste properties, nigella can be used as an alternative to pepper. Reportedly, it also has healing properties. It has a soothing effect on gastric mucosa, protects the liver and the kidneys and helps alleviate allergies and skin problems. Additionally, cauliflower acts as a decoration in pancakes with millet groats. The recipe comes from www.naszakasza.pl Ingredients (15 pancakes) 100g of millet groats 200g of cauliflower 4 tablespoons of wholemeal flour half an onion a clove of garlic 3 teaspoons of nigella 2 eggs salt and pepper Heat the oven up to 180C. Cover a baking sheet with some baking paper. Boil the millet groats in salty water. Dice the cauliflower and onion. Crush a clove of garlic. Mix together the groats, eggs, cauliflower, flour, onion, garlic and nigella. Spice it up with salt and pepper. Form small pancakes and put them on the baking paper. Bake for 20 minutes.

peppermint leaves @JohnT

Today - omelet with zucchini, ham and pea - no milk and flour - tomato for decor,

Today's dinner - the way of "utilization" of the meat from the broth - noodles with meat from the broth, cooked carrot, onion, garlic, thyme, rosemary, fresh parsley, salt and pepper - my daughter hates it, I love it while it is my childhood'd recollection

ORANGE CREME BRULEE WITH MILLET GROATS One of our friends said recently that he doesn't cook for himself. He eats what his wife prepares: sometimes it is something healthy and other times something yummy. It was a joke, of course, because his wife cooks really well, but this sentence is now in our friendly canon of jokes. Inspired by our talk about groats, flakes and healthy food, I prepared a dessert which combines excellent taste and healthy ingredients. The original recipe comes from the Lidl cookery book. I would like to share with you my version of this dish. I recommend Crème brûlée with millet groats to everybody who counts calories. It is mild, not too sweet, wonderfully creamy inside and with an incredible crunchy crust on top. That's why we love crème brûlée, don't we? I prepared a cranberry-orange preserve to offset the sweetness of the dessert. The whole dessert looked beautiful and tasted perfect. Ingredients (for 4 people)crème brûlée 100g of dry millet groats 350ml of almond milk 1 teaspoon of vanilla essence 2-3 tablespoons of brown sugar (3 additional tablespoons for the sugar crust) juice and skin from one orange confiture: 150g of fresh cranberries juice and peel from one orange 4 tablespoons of brown sugar Put the millet groats in a sifter, clean them with cold water and then douse them with hot water. Put the groats, almond milk, sugar and vanilla essence into a saucepan with a heavy bottom. Boil it with the lid on without stirring for 15-18 minutes until the liquid has evaporated. Leave to cool down. Add the orange juice and peel, mix it in and blend until the mixture is perfectly smooth. Put the dessert into small bowls and leave in the fridge for one hour. Wash the cranberries. Add the orange juice and peel and the sugar and boil for 10-15 minutes. Try it and add some sugar if you think the dessert is too sour. Take out the bowls from the fridge. Sprinkle them with the sugar and burn it with a small kitchen burner to make a crunchy caramel crust. Decorate the dessert with a small teaspoon of the cranberry preserve. Serve the rest of the preserve separately in small dishes.

today's breakfast: cubed Baltic Sea Herrings with onion, oil and baguette with butter and mustard (the herrings' mess on the plate completely no photogenic )

@Kerry Beal I think that @Duvel summarized my intention perfectly no less no more to add - thank you @Duvel

A SANDWICH TO GO Today I would like to share with you the recipe for a snack which you can grab and eat "on the go". I know that it is unhealthy. We should celebrate eating and eat calmly and with deliberation. However, sometimes the day is too short for everything on our schedule and we still have to eat. Admittedly, we can sin and go for some fast food, but it is healthier and tastier to prepare something quickly in our own kitchen. Today, Camembert cheese and cranberries in a fresh, crunchy roll take the lead role. It sounds easy and yummy, doesn't it? Try it and get on with your day . Today I used a homemade cranberry preserve which was left over from dessert, but if you like you can buy your own. Ingredients: 2 fresh rolls (your favourite ones) 150g of camembert cheese 1 handful of lettuce 2 teaspoons of butter 2 teaspoons of pine nuts or sunflower seedspreserve 100g of fresh cranberries 3 tablespoons of brown sugar 100ml of apple juice Wash the cranberries. Put the cranberries, sugar and apple juice into a pan with a heavy bottom and boil with the lid on for 10-12 minutes, stirring from time to time. Try it and if necessary add some sugar. Leave to cool down. Cut the rolls in half and spread with the butter. Put some lettuce on one half of the roll. Slice the camembert cheese and arrange it on the lettuce. Put a fair portion of the cranberry preserve on top of the cheese. Sprinkle with the roast pine nuts or sunflower seeds and cover with the second half of the roll. Enjoy your meal!

Todays evening feast for whole family - shrimps with garlic, parsley, onion, chili paper, white wine, coconut milk and fresh ginger - yummy:)

Even though I would like to change the situation, the winter is coming. Sooner or later there will be sharp winds, frost and unpleasant moisture. I don't know how you like to warm up at home, but on the first cold day I dust off my home recipe for hot and yummy winter teas. You can use my recipe or come up with your own proposals for fiery mixtures. Only one thing should be the same: your favourite tea must be strong and hot. Ingredients (for 2 teas)Raspberry-orange 8 cloves a piece of cinnamon 2 grains of cardamom 4 slices of orange 2 teaspoons of honey your favourite tea 50ml of raspberry juice or 30ml of raspberry juice and 30ml of raspberry liqueur Add 4 of the cloves, cinnamon and cardamom to some water and boil for a while to release their flavour and aroma. Remove the seasoning and brew the tea with this water. Crush two slices of orange with honey. Add the raspberry juice or a mixture of juice and liqueur to the tea. Next add the honey with orange. Mix it in. Decorate the tea with the rest of the cloves and orange. Lemon-ginger 8 cloves 3 slices of fresh ginger 2 grains of cardamom 50ml of ginger syrup or 30ml of ginger syrup and 30ml of ginger-lemon liqueur 4 slices of lemon 2 teaspoons of honey Add 4 of the cloves, ginger and cardamom to some water and boil for a while to release their flavour and aroma. Remove the seasoning and brew the tea with this water. Crush two slices of lemon with honey. Add the ginger syrup or mixture of syrup and liqueur to the tea. Next add honey with lemon. Mix it in. Decorate the tea with the rest of the cloves and lemon. Enjoy your drink!

and for the main course turkey stew with broccoli and backed potatoes

Today's lentil soup for dinner

Pumpkin pancakes with fig preserve, Once, when I planned pancakes for dinner, I always used to think about potato pancakes. I prepared them with onion and pepper and served them with sugar or cream. A few years ago, when I was carving a Jack O' Lantern, I made pumpkin pancakes for the first time. I prepared them like potato pancakes, but they were milder, and we liked them so much that we forgot about potato ones for a long time. Today I prepared these yummy and very simple pancakes. I used butternut squash, which is my new favourite food. You can prepare the fig preserve from fresh fruit. We brought some excellent fig preserve back from our summer holiday. It went very well with these summer pumpkin pancakes. For anyone who doesn't like fruit in their pancakes, I recommend maple syrup or natural yoghurt. Ingredients (for 20 pancakes) 600g of peeled pumpkin half an onion 5 tablespoons of flour 2 eggs salt and pepper oil for frying Peel the fresh pumpkin and grate it. Add salt and leave it in a bowl for an hour. Dice the onion. Drain the pumpkin, then mix in the eggs, flour and onion, and then spice it up with salt and pepper. Fry the pancakes on a low heat until golden. Serve with your favourite condiments.

You are probably wright @liuzhou but pls remember that it is called "My Irish coffee" and tagged as "dessert"

It is the question of individual preferences @liuzhou isn't it ?

Herrings in cream Herrings with potatoes is a very painful memory of the school canteen for many of us. Though we like herrings with onion, I rarely serve it for dinner. Today I decided to break this rule and prepared herrings for dinner. I served herrings and potatoes once again, but in a completely different way. I served baked jacket potatoes. The herrings were excellent with cream sauce and onion, apple and dill pickles. See for yourself if you like this way of preparing herrings. Ingredients (for 2 people) 6 potatoes 2 tablespoons of olive oil 200g of herrings in oil 200g of 18% cream 1 tablespoon of mayonnaise 1 tablespoon of mustard half an onion 1 apple 3 dill pickles 2 tablespoons of minced dill Heat the oven up to 180C. Boil the unpeeled potatoes in salty water until they are soft. Cut the potatoes into quarters, put them in a casserole dish, sprinkle them with olive oil and bake until they are golden. Dice the onion, apple, and dill pickles. Cut the herrings into smaller pieces. Arrange the baked potatoes with cream sauce on a plate along with the pieces of herrings. Decorate with sprigs of dill.

Why do you call them Russian kotlety @chefmd? Is there any reason for that? We have the same in Poland and call them just "minced cutlets" (kotlety mielone)