RED CURRY SOUP WITH RICE

In autumn, the sun strengthens the warm colours of the leaves and sometimes I have the impression that the trees are burning. It got cozy and romantic in my garden - the perfect atmosphere for cooking the warming curry soup with rice.

LEEK BASKETS WITH CRISPY TOFU BITS

The dough forms well, does not fall apart, and is pleasant to work with. You can add any previously stewed vegetables to the baskets. Personally, I love the sweet taste of stewed leek and its velvety texture. Leek baskets can be served for dinner with salad or alone as an appetizer. But why not pack them for lunch? Add garlic sauce or plain, natural yogurt and have a tasty break at work or at school:) Good luck!

ZUCCHINI PANCAKES WITH AVOCADO DIP

I never feel lonely in the kitchen. Simple, ordinary activities take on a different dimension because they remind me of people I loved and still do. When I cook soup, I think of Grandma Antonina, who could season every dish flawlessly. When I make dumplings, I remember Aunt Jadzia, for whom making 100 dumplings was a piece of cake. While I'm frying pancakes, I see Grandma Leokadia and Aunt Apolonia bustling about in the small kitchen, whose golden, crispy pancakes were second to none. Today they were in my thoughts, because we are talking about pancakes :)

GRILLED TURNIP CABBAGE WITH RED BEANS

I bought a giant kohlrabi at the local farmer's market. I used palm-sized patches as a base for this dish. It is important to cut the kohlrabi carefully before grilling to speed up the cooking process (you can use a regular or grill pan).

JACKFRUIT TARTARE WITH PARSLEY PESTO

A green bunch of parsley begged to be turned into something delicious. I blended the splendid leaves with nuts, olive oil and garlic into an aromatic spread that became a yummy addition to Jackfruit tartare. I served it with potatoes, carrots and mangoes. In the garden, I found a blooming nasturtium which is an edible plant and its flowers can decorate our dishes.