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Feather-light chocolate whip with aquafaba There wouldn't be anything special in this dessert if it wasn't for its main ingredient. It was aquafaba - i.e. the liquid which is left after straining chickpeas from a tin. Up to now I have poured it away. From today I will never make this mistake. Joël Roessel, a French chef, was the discoverer of aquafaba. He wanted an alternative to eggs when preparing meringues. Protein and starch are the only ingredients of aquafaba. It doesn't have any other additives. Cold aquafaba can be whisked like an egg white. Next time I will try to prepare some meringues with aquafaba, but now I would like to share with you the recipe for an extremely simple chocolate whip. I served it with the sub acid from an apricot mousse. My children were delighted, and so were we. Ingredients (for 4 people) 200ml of aquafaba (from one tin of chickpeas) 2 teaspoons of caster sugar 150g of dark chocolate 6 apricots 2 tablespoons of lemon juice 2 tablespoons of brown sugar Melt the chocolate in a bain-marie and leave it to cool down a little. Whip the aquafaba in a very clean glass bowl. Add the sugar spoon by spoon and whip constantly until the foam is stiff and glossy. Add the chocolate and stir thoroughly but gently. Put the chocolate whip into some small bowls and leave in the fridge for 3-4 hours. Wash the apricots and remove the stones. Put them into a pan with the lemon juice and sugar. Boil until the apricots are soft and the juice has evaporated a bit. Blend the fruit. Leave to cool down. Put the apricots onto the chocolate whip and decorate with some peppermint leaves.

Millet groats cookies with tahini and chocolate. This time I prepared millet groats cookies with tahini and chocolate. They are not so sweet, have lots of sesame seeds and are crunchy with a beautiful, homely smell. Ingredients (30 cookies) 3 tablespoons of tahini 120g of brown sugar 100g of butter 1 teaspoon of vanilla essence a pinch of salt 1 egg 130g of millet groats flakes 75g of flour ½ teaspoon of baking powder ½ of baking soda 100g of dark chocolate Heat the oven up to 180C. Cover a baking sheet with some baking paper. Pulp the butter with the brown sugar, vanilla sugar and salt to make a fluffy mass. Pulping constantly, add the tahini and then the egg. Add the flour, baking soda, baking powder and millet groats flakes. Break up the chocolate and add it to the dough. Mix it in. Make little balls from the mixture, around the size of walnuts. Put them on the baking sheet. Keep the cookies separate. Bake for 15-17 minutes. Leave to cool down. Enjoy your meal!

Creamy soup with broad beans During my last visit to the fruit and vegetable market I bought so many broad beans that I didn't want to risk cooking everything at once. I prepared a rich, creamy soup with them. The green soup, served with a bit of thick yoghurt and nigella, was very tasty. Ingredients (for 5 people): 1 kg of broad beans half an onion 1 clove of garlic 1 tablespoon of butter 4 sprigs of thyme 1 tablespoon of caraway seeds vegetable stock 5 teaspoons of thick natural yoghurt 2 teaspoons of nigella 2 tablespoons of sunflowers seeds salt and pepper Cook the broad beans in salty water with the caraway seeds, drain and peel them. Try not to eat everything. Chop the onion and garlic and fry them in butter. Put the peeled broad beans, onion, garlic and sprigs of thyme into a saucepan. Pour in the vegetable stock to cover the vegetables and boil for 10 minutes. Take out the thyme and blend the soup to make a smooth cream. Add vegetable stock until you have the right consistence. Roast the sunflower seeds in a dry pan. Serve the soup with thick natural yoghurt, nigella and sunflower seeds. Enjoy your meal!

My Irish Coffee Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink. If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee with brandy, Spanish coffee with sherry, or Jamaican coffee with dark rum. Ingredients (for 2 drinks) 300ml of strong, hot coffee 40ml of Jameson Irish Whiskey 150ml of 30% sweet cream 4 teaspoons of coarse brown sugar 1 teaspoon of caster sugar 4 drops of vanilla essence Put two teaspoons of brown sugar into the bottom of two glasses. Brew some strong black coffee and pour it into the glasses. Warm the whiskey and add it to the coffee. Whisk the sweet cream with the caster sugar and vanilla essence. Put it gently on top so that it doesn't mix with the coffee. Enjoy your drink!

Pumpkin muffins with chocolate Today I would like to share with you the recipe for a dessert which was made with internet inspiration and the combination of two other recipes: carrot cake and pumpkin muffins with fruit stew. These muffins were an immediate hit at my Halloween party last year. I had to use baked and blended pumpkin for them. This time I used raw, grated pumpkin. I prepare carrot cake in exactly the same way. One of the ingredients in both desserts is cinnamon. It gives baked goods a slight taste of gingerbread. Thanks to the juicy vegetables, the muffins are moist and yummy even the next day. Ingredients (for 24 muffins) 210g of grated pumpkin 2 eggs 200g of flour 180ml of oil 180ml of milk 130g of brown sugar 1 teaspoon of baking powder 1 teaspoon of cinnamon 100g of chopped dark chocolate 150g of white chocolate Heat the oven up to 180C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins. Mix together the dry ingredients of the muffins: flour, sugar, baking powder and cinnamon. Mix together the grated pumpkin, oil, milk and egg in a separate bowl. Add the egg mixture to the dry ingredients and mix them in. Put the dough into some paper muffin moulds. Bake for 25-30 minutes. Melt the white chocolate in a bain-marie. Decorate the muffins with the chocolate.

Today I would like to share with you the recipe for swift autumn cookies with French pastry and a sweet ginger-cinnamon-pear stuffing. Served with afternoon coffee they warm us up brilliantly and dispel the foul autumn weather. Ingredients (8 cookies) 1 pack of chilled French pastry 1 big pear 1 flat teaspoon of cinnamon 1 teaspoon of fresh grated ginger 2 tablespoons of brown sugar 1 teaspoon of vanilla sugar 2 tablespoons of milk Heat the oven up to 190C. Cover a baking sheet with some baking paper. Wash the pear, peel and cube it. Add the grated ginger, cinnamon, vanilla sugar and one tablespoon of the brown sugar. Mix them in. Cut 8 circles out of the French pastry. Cut half of every circle into parallel strips. Put the pear stuffing onto the other half of each circle. Roll up the cookies starting from the edges with the stuffing. Put them onto the baking paper and make them into cones. Smooth the top of the pastry with the milk and sprinkle with brown sugar. bake for 20-22 minutes. Enjoy your meal!

Small stracciatella cheesecake with fruit. Today I would like to share with you the recipe for a dessert which I prepared for the beginning of the holiday. The last school tests are behind us, the school reports received, the suitcases almost packed, so now it is time for a reward. My little stracciatella cheesecake isn't that healthy, but sometimes we can overlook one small culinary peccadillo. After all, it is supposed to be a reward. For sure it was light as air, fluffy and melted in the mouth. And the pieces of the dark chocolate were so nice and crunchy. Try it yourself and like me you will fall in love with this dessert. Ingredients (17cm cake tin) 100g of oatcakes 50g of butter 250g of mascarpone cheese 200g of 30% sweet cream 100g of white chocolate 100g of dark chocolate fruit for decoration Put the cookies in a plastic bag and crush them with a rolling pin, and then put them into a small bowl and mix them with the melted butter. Cover a cake tin with the dough. Leave it in the fridge for an hour. Melt the white chocolate in a bain-marie and leave to cool down. Break the dark chocolate into small pieces. Whisk the cream and then add the mascarpone cheese. Add the white and dark chocolate and stir it gingerly and thoroughly. Put the mixture on the bottom with the oatcakes and leave in the fridge overnight. Decorate with your favourite fruit. Enjoy your meal!

Beef stew with beer. Today, I would like to share with you the recipe for a beef stew with beer. I use Guinness, but you may use your favourite one. Ingredients: 0.5kg of beef for the stew 200ml of Guinness 1 onion 2 cloves of garlic 400g of small mushrooms 2 tomatoes half a chili pepper 3 tablespoons of oil 2 tablespoons of butter 2 tablespoons of flour 2 bay leaves 3 juniper berries salt and pepper Spice the cubed beef with pepper and sprinkle with flour. Fry it in oil at a high temperature. Put the meat into a saucepan with a thick bottom. Don't clean the pan. Melt the butter in the pan and fry the sliced onion, garlic and diced chili pepper. Add the small mushrooms and fry for a while. Add the vegetables to the meat. Add the bay leaves, juniper berries and pour in the beer. Top up with water or bullion to cover the meat. Stew until the meat is soft. Blanch the tomatoes and peel them. Remove the core and cube the rest. Add it to the stew. Spice it up with salt and pepper. Enjoy your meal!

As usual during the weekend I prepared a cake. This time it was a strawberry shortbread cake with blancmange and crumble topping. Everything fit together nicely. I think that this cake could be excellent with more sour fruit. Cherries, redcurrants or plums come to mind. I have to realize this idea. The idea for this cake comes from www.moniamieszaigotuje.blogspot.com. Ingredients: dough 0.5 kg of flour 1 teaspoon of baking powder 200g of sugar 200g of butter 1 egg 1 egg yolk 3 tablespoons of cream blancmange 2 packets of powdered blancmange 0.75 ml of milk 3 tablespoons of sugar additional ingredients strawberries Heat the oven up to 180 degrees C. Put the flour on a baking board, make a large dimple in the flour and put the other ingredients of the dough inside it. Chop it all up with a knife. When you have the consistency of crumble topping, you have to knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of the dough with plastic wrap and put them into the freezer. Prepare the thick blancmange. Stir the blancmange powder in 250ml of milk and the sugar. Cook the rest of the milk. Take the milk off the heat and pour the blancmange mixture into it. Boil for a while, stirring constantly. Turn off the heat. Clean the strawberries and remove the shanks. Cut the bigger strawberries in half. Grate the bigger part of the dough onto a baking sheet. Put the hot blancmange onto it. Arrange the strawberries on the blancmange and grate the rest of the dough onto the top. Bake for 50 minutes. Enjoy your meal!

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.

Omelette with courgette and tomato salsa. Today I added a bit of chili pepper to tomato-basil salsa. Because it was quite spicy I decided to add it to a mild dish. I prepared an omelette with courgette and goat cheese. The salsa added an excellent piquancy to it. I recommend this dish for a fast and light meal. Ingredients: omelette 3 eggs 150g of courgette 3-4 slices of goat cheese 2 tablespoons of milk 1 tablespoon of flour 1 tablespoon of butter salt and pepper salsa 2 tomatoes 3 tablespoons of minced basil quarter of an onion 2 cloves of garlic half a chili pepper 3 tablespoons of olive oil 2 tablespoons of lemon juice 1 teaspoon of honey Start by preparing the salsa. Cube the tomato and dice the garlic, onion and chili pepper. Mix the vegetables together. Make a sauce with the olive oil, lemon juice and honey. Add it to the vegetables and mix it in. Leave in the fridge. Slice the courgette very thin. Whisk the eggs with the milk and add the flour. Spice it up with salt and pepper. Melt the butter in a pan. Pour half the egg mass into it and fry for a while at medium heat. Arrange half of the courgette slices on top along with the slices of goat cheese and the rest of the courgette. Pour the rest of the egg mass onto it and fry it. When the eggs have congealed, turn the omelette upside down and fry for a few seconds. Serve at once with the tomato salsa. Enjoy your meal!

Smile of the summer – apricot-peach shortcake Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one Ingredients:dough 200g of flour 150g of butter 75g of sugar 1 egg 1 egg yolk 1 teaspoon of baking powder fruit: 1kg of apricot 4 peaches 2 packets of powdered vanilla blancmange 4 tablespoons of brown sugar Put the flour, sugar, baking powder and butter onto a baking board. Chop it all up with a knife. When you have the consistency of crumble topping, add the egg and egg yolk and then knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of dough with plastic wrap and put them into the freezer. Wash the apricots, remove the stones and cube them. Put them into a saucepan, add a bit of water and boil until they are soft. Stir the blancmange powder in 150ml of cold water and add it to the apricots. Boil for 2 minutes stirring constantly. Turn off the heat. Wash the peaches, remove the stones and cube them. Add them to the apricots and mix them in. Heat the oven up to 180C. Smooth a 23-cm cake tin with some butter and sprinkle with breadcrumbs. Grate the bigger part of the dough onto the cake tin, even it out and bake for 15-17 minutes. Take out the cake, but don't turn off the oven. Put the fruit mixture onto it and grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with caster sugar before serving. Enjoy your meal!

Holiday brunch. During the holiday, eating is a waste of time for my children. Although breakfast should be a balanced and calm meal, at this time it is eaten quickly and carelessly. Sometimes I need to wrest my children away from their play and nourish their young bodies with brunch. Today I would like to share with you the recipe for a very simple egg and vegetable brunch. Though my children like all vegetables, the look of the food made them anxious. Only the soft boiled eggs settled them down and got them eating. After a while there were two empty glasses in the dishwasher and my children could go back to playing. It was good, because the holiday is almost over. Ingredients (for 3 people) half an onion 2 cloves of garlic 1 tablespoon of butter 300g of courgette 1 red pepper 2 tomatoes 2 sprigs of rosemary 2 sprigs of thyme 3 tablespoons of minced chives 3 eggs Dice the onion and garlic and fry them in butter. Remove the core from the tomatoes. Cube the courgette, tomatoes and red pepper. Put one of the cubed tomatoes to one side. Add the second tomato and the rest of the vegetables to the onion and stew on a low heat for 10 minutes. Boil some water and carefully put the eggs into the water. Boil for 5 minutes. Cool them down and carefully remove the shell. Mix the stewed vegetables in with the rest of the tomato. Spice it up with salt and pepper. Put the vegetables into a cup. Arrange the eggs on top and cut them up with a sharp knife. Spice up the egg with salt and pepper and sprinkle with the chives. Serve at once. Enjoy your meal!

My yummy breakfast - reward for morning wake-up call I hate getting up in the morning. Every day, the morning alarm at 6 o'clock is difficult for me. My first thought after awakening every day is the same: "I'll go to bed earlier this evening". Usually, everything finishes with these wishes, because "early" in the evening doesn't exist. When I don't have to get up early, I wake up at 8 o'clock. Then, regardless of the weather outside, my day looks different. Today I decided to prepare a reward for myself. For these awful mornings. I prepared a breakfast which was so yummy only common sense stopped me from eating a second helping. Buckwheat flakes with almond milk, fruit and some drops of maple syrup. Ok, there were more than several drops of maple syrup, but it was a reward, wasn't it? Ingredients: 250ml of almond milk 5 tablespoons of buckwheat flakes a pinch of salt fruit (figs, grapes, banana, blueberries) nuts (cashews, almonds) 3 tablespoons of maple syrup Boil the milk. Add the buckwheat flakes, add a pinch of salt, mix it in and boil for 3-4 minutes, stirring from time to time. Put the boiled buckwheat flakes onto a plate. Decorate with fruit, nuts and sprinkle with maple syrup. Serve at once. Enjoy your meal!

Salad with figs and white beans. Today I would like to share with you my proposal for an unusual combination: salad with figs and white beans in a spicy parsley sauce. I recommend adding colourful cherry tomatoes to balance the floury taste of the beans and the gently sweet taste of the figs. They will be equally beautiful as a decoration on the dish. Ingredients (for 2 people): 200g of white beans 2 fresh figs 12 cherry tomatoes a fistful of blueberries dip: 3 tablespoons of olive oil 1 tablespoon of water half a chili pepper 2 tablespoons of minced parsley 1 clove of garlic salt and pepper Dice the onion and chili pepper. Add the olive oil, water, chili pepper, parsley and garlic and stir. Spice it up with salt and pepper and leave for a while. Soak the beans and leave them for a night. Boil until they are soft. Cut the cherry tomatoes in half and the figs into quarters. Mix the beans with half of the dip and leave for half an hour. Arrange the beans, tomatoes, blueberries and figs on a plate. Sprinkle with the rest of the dip. Enjoy your meal!

Pear soup with ginger and chili pepper Everyone can see what the weather is like outside. I think the summer has forgotten that it should go on until 21st September. For two weeks - almost without pause - it has been raining and windy, and the temperature doesn't really enthuse. Maybe it should be this way to help pupils at the beginning of the school year. It is difficult to learn when it is sunny outside and the bike and ball are more appealing than books. Today I would like to propose an almost-autumn fiery soup with white vegetables and pears. The chili pepper and ginger give the soup an interesting flavour and warm us up on rainy afternoons. Ingredients (for 3 people) ¼ small celery root 10 cm piece of leek (white part) 2 parsley roots 2 cm piece of ginger 2 big pears 2 tablespoons of butter 1 onion 2 cloves of garlic vegetable stock salt and pepper half a chili pepper 1 tablespoon of nigella Dice the onion, Garlic and ginger and fry in the butter. Add the cubed celery, leek and parsley root and fry for a while. Don't brown the vegetables. Peel the pears and cube them. Add to the vegetables. Add the vegetable stock and boil until the vegetables are soft. Blend the soup. If necessary, add more vegetable stock to make the right consistency. Sprinkle with the nigella and finely chopped chili pepper. Enjoy your meal!

Wholemeal chocolate muffins with raspberries The first week of the school year is over. After two months in which the children did nothing, it was the most difficult time of the year. In a while, when the children get used to schoolwork, it should be easier. In order to sweeten this difficult time, today I prepared some very chocolaty wholemeal muffins. They were dark, with a thick, glossy frosting, and the juicy raspberries looked fabulous, smelled irresistible and tasted even better. They were the best fresh – still hot with melted chocolate inside. In any case, you should try them for yourselves. Ingredients (10 muffins)dough 150g of wholemeal flour 3 tablespoons of cocoa 3 tablespoons of oil 130g of brown sugar 140ml of milk 1 egg 1 teaspoon of baking powder 10 pieces of dark chocolatefrosting 50ml of milk 50g of butter 100g of dark chocolate raspberries Heat the oven up to 180C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins. Mix together the dry ingredients of the muffins: flour, sugar, baking powder and cocoa. Mix together the milk, oil and egg in a separate bowl. Add the egg mixture to the dry ingredients and mix them in. Put the dough into some paper muffin moulds up to 1/2 of their height, and put one piece of dark chocolate onto each one. Add some dough on top. Bake for 20-25 minutes. Now for the chocolate frosting. Heat the milk and butter. Add the crushed dark chocolate. Stir until the chocolate is melted. Decorate the muffins with the frosting and the raspberries. Enjoy your meal!

Chanterelle soup with millet groats. In my family home mushroom soups were always served with noodles or potatoes. One day I forgot about proper shopping and experimentally I made mushroom soup with barley groats. My children looked at it slightly suspiciously, but the soup was surprisingly tasty. This time with premeditation I added millet groats to excellent seasonal chanterelle soup . If I have to choose which is better for me: with potatoes, noodles or groats I couldn't decide. They are all great. Ingredients (4 people): 500g of chanterelles 3 carrots 2 parsley roots ¼ of a small celery root 1 onion 2 cloves of garlic 2 tablespoons of butter 100g of millet groats 3 sprigs of thyme 2 bay leaves 1l vegetable stock 2 tablespoons of cream salt and pepper Boil the millet groats in salty water. Clean the chanterelles and cut the bigger ones in half. Dice the onion and garlic. Melt 1 tablespoon of butter in a pan and fry the onion and garlic. Add the chanterelles and fry for a while, stirring from time to time. Peel the carrots and parsley roots and slice them. Peel the celery root and cube it. Put the vegetables into a saucepan, add the bay leaves, pour in the vegetable stock and boil for 15 minutes. Add the onion, garlic, chanterelles and thyme. Boil for 15 minutes. Add the boiled milled groats and spice it up with salt and pepper. Add cream to the soup before serving. Enjoy your meal!

Sweet beginning of the autumn – pumpkin tart There are some products which are housewives' allies. In my opinion, courgette, French pastry, beetroots and cheese belong to this group. I always have them in my fridge, because they allow me to prepare any dish in a crisis situation. Today they were joined by the pumpkin. Usually, I use pumpkin to make crumpets, salads or soups. Today I would like to share with you the recipe for a sweet version of a dish with pumpkin. I made it by following Jamie Oliver's recipe. So, I invite you to a good, because it is sweet, beginning of the autumn, with the pumpkin – the queen of the autumn vegetables – in the lead role. This shortbread tart with a creamy pumpkin stuffing has a beautiful autumnal colour and a slight taste of caramel. It should really be a decoration for the Sunday table and is an interesting proposal for a Halloween party. Ingredients (25cm cake tin)dough 200g of flour 35g of caster sugar 100g of butter 1 egg 1 tablespoon of milkpumpkin stuffing 400g of peeled pumpkin 400ml of milk 150g of brown sugar 1 teaspoon of vanilla essence 2 eggs Mix together the flour and sugar. Cut up the butter add it to the mixture and mash it with a fork until you have the consistency of wet sand. Add the egg and milk and quickly knead into a smooth dough. Cover with a plastic wrap and leave in the fridge for half an hour. Smooth the cake tin with butter and sprinkle with breadcrumbs. Cover a cake tin with the dough, and leave in the fridge for half an hour. Cut up the pumpkin. Put the milk, sugar, vanilla essence and pumpkin into a pan. Boil until the pumpkin is soft. Blend it and leave to cool down. Heat the oven up to 180C. Cover the dough with some baking paper, weigh it down with ceramic balls and bake for 12 minutes. Remove the paper and balls and bake for another 12-15 minutes. Take out the cake from the oven. Turn down the heat to 160C. Add the eggs to the pumpkin and stir. Put the stuffing onto the cake. Bake for 40-45 minutes. Enjoy your meal!

Autumn penne with pumpkin Well, it's autumn. But for the fact that after the autumn comes winter, which I don't like, it could be quite pleasant. Chestnuts, acorns, colourful crackling leaves underfoot and fresh vegetables – that's what I like about autumn. No other season is as rich and colourful. Today I would like to share with you the recipe for a dish which suits the autumn atmosphere perfectly. It is colourful like an autumn landscape and one of the ingredients is the most autumnal vegetable - i.e. pumpkin. Ingredients (for 4 people) 250g of wholemeal penne 500g of pumpkin 200g of cherry tomatoes 200g of courgette 1 onion 3 cloves of garlic 4 sprigs of thyme 3 sprigs of rosemary 100ml of olive oil 4 tablespoons of Parmesan salt and pepper Heat the oven up to 180C. Peel the pumpkin and cube it. Slice the onion, garlic and courgette. Put all the vegetables with the thyme and rosemary into a casserole dish. Spice it up with pepper, sprinkle with olive oil and stir. Bake for 20 minutes until the pumpkin is soft. Spice it up with salt. Boil the pasta so it is al dente. Arrange the penne and vegetables on a plate. Sprinkle the dish with the Parmesan before serving. Enjoy your meal!

White chocolate whip with aquafaba with crumble topping and fruit. Today I would like to share with you a dessert fit for a king. It needs a bit of work, but it is easy, and so tasty that you won't regret the time you spent on it. I have already made chocolate whip with aquafaba. Today I added a bit of whisked sweet cream, due to which it is more creamy but it isn't suitable for vegetarians. You may use any fruit. In my opinion, bilberries, blueberries or raspberries are best. Cherries would also be excellent, but you may use your favourite fruit. Ingredients:crumble topping: 50g of butter 50g of flour 50g of sugar 1 tablespoon of sesame seeds whip: 200ml of aquafaba (from one tin of chickpeas) 150g of white chocolate 150ml of 30% sweet cream 30g of caster sugarother ingredients fruit caster sugar Heat the oven up to 180C. Cover a baking sheet with baking paper. Make the crumble topping. Make a smooth dough with the ingredients. Make a ball with it, roll it out flat and put it on the baking paper. Bake for 10-15 minutes until it is golden. Cool it down and crumble it. Melt the chocolate in a bain-marie and leave it to cool down a little. Whip the aquafaba and sweet cream with caster sugar in a separate bowl. Mix them together. Add the white chocolate and stir thoroughly but gently. Put the chocolate whip into some small bowls and leave in the fridge for 2 hours. Put the crumble topping onto the chocolate whip. Decorate with the fruit and peppermint leaves. Enjoy your meal!

Plum soup with semolina dumplings This soup - with a leaf of peppermint it is an excellent alternative to an early summer dinner. Due to the blackcurrant juice, this soup is a bit sour and has a deeper colour. Ingredients:soup 1kg of plums 100 ml of blackcurrant juice 300ml of apple juice 120g of brown sugar half a teaspoon of vanilla sugar Clean the plums, remove the stones and cut them into smaller pieces. Put them in a saucepan with the rest of the ingredients of the soup and boil for 25 minutes. Sweeten with the sugar if necessary. dumplings 125ml of milk 2 teaspoons of butter 2 tablespoons of vanilla sugar 2 tablespoons of brown sugar a hint of salt 50g of ready semolina 1 egg Boil the milk with the butter, sugar, vanilla sugar and a hint of salt. Remove from the heat, add the semolina and stir thoroughly. Put the mixture into a bowl, add the egg and stir again. Boil some salty water in a big saucepan. With a spoon put a portion of the dough into the boiling water. Boil for 5 minutes. Drain the dumplings. Put the soup with the pieces of plum into a bowl. Decorate with the dumplings and peppermint leaves.

For those of you frequent Sichuan (Szechuan) eateries, you probably know that Dan Dan Noodles is arguably one of the must-try dishes at any Sichuan restaurants. In fact it’s so popular that this spicy, sweet, and tangy noodle dish has often used to measure how authentic a restaurant is! This is a recipe I learned from growing up in Sichuan and imho it's so much better than the restaurant version. If you like to learn with pictures please check out my blog for step-by-step pictorial recipe! Ingredients: 6oz fresh Chinese noodles (can substitute with dry noodles) Handful of fresh leafy vegetables such as spinach Dan Dan Meat Topping: 4oz ground pork 4oz [ya cai (preserved mustard green from Sichuan), chopped 2tbsp soy sauce 1tbsp Chinese cooking wine 1tsp five spice powder Dan Dan Sauce: 2tsp garlic, grated 2tsp Chinese sesame paste 4tbsp soy sauce 1tsp Sichuan peppercorn powder 1tsp sugar 4tbsp chili oil (more if you can handle the heat) 1tsp sesame oil 2tbsp Chinese black vinegar 1cup hot chicken or pork stock, unsalted (can substitute with boiled water) Chopped scallions for garnish Instructions: To make the meat topping: sauté ground pork and ya cai in 1 tbsp of cooking oil over high heat. When the meat turns color, add soy sauce, cooking wine, and five spice powder. Cook for another 3 minutes. Set aside To build the Dan Dan Noodle sauce: combine the garlic and sesame paste in a bowl. Mix using a spoon until smooth Add the rest of the sauce ingredients except the scallions. Stir until well incorporated While building the sauce, cook the noodles in a pot of boiling water until al dente. If using fresh noodles, it should take about 3 – 4 minutes Cook the vegetable in the same pot. To get the best noodle texture, shock the noodles in ice water right after cooking to stop the noodles from cooking Drain the excess water and drop the noodles into the sauce. Add the meat topping and garnish with scallions. Feel free to add additional chili oil according to your own taste

Makes 8-12 shells 1/3 # ground veal 1/3 # ground beef 1/3# ground pork Brown the above, with 1 clove chopped garlic, t of oil Mix 2-3 T. Grated cheese--parm air Romano 2 T. Chopped cooked spinach And bind with 1 egg beaten. Use the same shell method in http://forums.egullet.org/topic/146623-stuffed-shellsricotta-cheese/

8oz---best ricotta you can get 4 oz-- fresh mozzarella, chopped fine 2 oz -- Parmesan, fresh grated-- I use Romano at times 1 oz--- Fontenella cheese..grated, this adds a bit of pungent sharpness T. Of Parsley Mix all above, now I add pinch of nutmeg and a pinch of sugar and 1 egg to bind. Allow 1 hr set of the mix, you can cover with plastic wrap. Some may want to add a touch of white pepper. This is enough to make 8-12 jumbo shells For the shells: I buy Barilla Jumbo shells, and cook in salted water 8 mins, for the shells..you have to stir often or shells will stick to bottom of pan. Then I rinse these shells in cold water..to remove starch and stop cooking..make handle able. Fill and place in a ceramic cooking vessel with a 2" deep lip, Cover in foil cook 325. 40 mins..rise to 350 - 375 uncover ...20 or until shells for a crust so the edges. Cool and serve Sauce...make your own sugo To finish. : Add. Extra topped grated cheese and sauce. I always make sure my sauce comes 1/2 way up the shell in the dish and add enough top sauce to help keep moisture.