The weather forecast for the May weekend in Poland predicted heatwaves and storms. I don't think the weather in Szklarska Poręba heard about it, because we didn't see any heatwaves or storms. It was ideal weather for mountain walks. Sometimes even after a warm day the evening is cool, and we would like to eat something warm and fiery. Additionally, we don't want a lot of work in the kitchen.

I haven't heard about dishes which prepare themselves, but I would like to share with you the recipe for an easy soup with excellent results. I recommend this yummy smooth, strong tasting carrot soup with a hint of ginger, almond flakes and radish shoots.

Ingredients (for 4 people)
4 carrots
1 parsley root
a piece of celery root
4 tablespoons of cooked quinoa
1 onion
2 cloves of garlic
1 tablespoon of butter
1 litre of vegetable stock
a big piece of fresh ginger
a pinch of curcuma
a pinch of cumin
salt and pepper
almond flakes and radish shoots

I think that April and the beginning of Mai have surprised us all with the beautiful sunny weather. If not for the calendar in my kitchen and the small green leaves on the trees, you could think that it is June, and you should pack your holiday baggage. The first colourful flowers are so beautiful that I decided to make my table suit the weather and prepared a sunny colourful dessert: mini mango cheesecakes with pomegranate and blueberries. They don't need baking and are light and refreshing and excellent for a sunny spring afternoon.

Ingredients (6 mini cheesecakes)
1 big ripe mango
4 teaspoons of gelatine
250g of mascarpone cheese
100g of oat cookies without sugar
50g of butter
2 tablespoons of maple syrup

This May abounds with long weekends, and many of us can treat ourselves to a celebratory breakfast. We don't need to gulp down our porridge, standing with one leg in the bathroom and the second leg in the hall. We can wake up later, languorously prepare the morning yumminess and then celebrate breakfast with morning coffee. Very tempting, isn't it? I like it also.

In my home we usually prepare eggs for the weekend breakfast: scrambled eggs, soft-boiled eggs, fried eggs or omelettes. Sometimes we get fed up with eggs, and we prepare crepes or pancakes. Recently we made light yoghurt pancakes with bananas and blueberries. If you don't like hot blueberries, fry the pancakes without them and decorate the dish with raw blueberries. They will be excellent.

Ingredients (10 pancakes)
220g of natural yoghurt
1 small banana
7-9 tablespoons of wheat flour
1 tablespoon of potato flour
2 tablespoons of brown sugar
2 tablespoons of melted butter
half a teaspoon of baking powder
1 teaspoon of vanilla essence
125g of blueberries
caster sugar
oil for frying