Cream of aspargus soup with chicken and cheese

Very graceful vegetable is asparagus. You can use it many exquisite dishes. Cream of asparagus soup is a big challenge. Major mistakes are often insipid taste, no decided flavors and bad consistency.  The additives decide about its flavor as their purpose is to extract delicate asparagus taste. This dish is very nourishing and believe me one bowl is enough for dinner. 

Polish version

Korea: Japchae- chap chae

I wanted to prepare some Aisan food, something stir fried... It turned out that I have no needed ingredients beside soy sauce and seasame oil and glass noodles. So I started to improvise. Totally unexpectedly it turned out that I cooked Korean food named chap chae (japchae).  One thing missing in the dish was spinach. For the future I have to prepare myself better  and go shopping. Chapchae is strongly recommended for sesame fans. The dish is delicious.

Polish version

Fromage with garlic

In Poland all the people from my generation remember small cube of cottage cheese with garlic packed in silver paper. Today you can find it on the shop shelves but the question is if it still contains garlic, genuine butter? The answer is simple. This cheese is one of my childhood's tastes with the memory of my mother making homemade 'fromage'. Simple is perfect.  

Polish version

Rhubarb & strawberry jam

Strawberry season is thriving and rhubarb one has not been finished yet. Putting them together into one jar makes perfect couple. I can strongly recommend fresh rhubarb jam and this one closed in the jar. Then in the winter it will remind us of summer.  Perfect for breakfest with bread or pancakes. 

Polish version

Rhubarb pie with canola oil

Rhubarb season is lasting and number of rhubarb pies can be seen on cooking blogs. Today I'd like to encourage you to make incredibly easy cake based on canola oil and buttermilk. It's good to replace butter or margarine sometimes with oil.  Thanks to that this pie is moist and fluffy. Additionally  the crumble made from this recipe is marvelous. In the initial  recipe  plum jam was used instead of rhubarb. 

Rhubarb compote/ Stewed rhubarb drink

It's rhubarb time!  Rhubarb compote served by my beloved grandma- my childhood's memory. It's very refreshing, perfect for hot days and its flavor depends on small details, which can be different at each home.  Taste of the compote is forced with pepper mint, vanilla, apple and cloves.  Everyone can choose his own favourite flavor. For compote preparation pick intensive pink stalks, which give back their color to water while cooking. If you have more greenish rhubarb, add slice of fresh beetroot to make it more pink. 

Polish version