Today I would like to share with you the recipe for light spring lemon muffins with poppy seeds.

Topped with white icing and sprinkled with lemon peel or colourful spring decorations they will be, as well as the Mazurek cake, an excellent decoration for the Easter table. If you usually prepare an Easter basket, you can put the beautiful muffins into it. You can use an egg (one egg in this recipe) for these muffins or like me use a blended banana. Regardless of this, your muffins will be gentle, fluffy and very lemony. In one word: "yummy!".

Ingredients:
225g of flour
a pinch of salt
180g of sugar
1 teaspoon of baking powder
2 tablespoons of poppy seeds
1 banana
150ml of milk
175ml of oil
juice and peel grated from one lemon
lemon icing

The key to my children's favourite tomato soup consists of three things: egg noodles – without them the soup isn't so yummy; coconut milk – my children don't know about this; and tomatoes, a lot of tomatoes. Unfortunately – for me – I can't add fresh tomatoes. They are too mild. Even in the tomato season I have to use tinned tomatoes and tomato passata.

For 8 plates of soup I need 1 tin of tomatoes and 1 litre of passata with garlic and basil. The soup should have a LOT of tomatoes. When I want it to be more filling, I cook it with chicken stock. If you don't eat meat, use vegetable stock.

Ingredients:
1 tin of tomatoes
1 litre of tomato passata (if it is unseasoned you need 1 clove of garlic and a few leaves of basil),
1 tin of coconut milk
0.5l of vegetable stock or chicken stock
1 tablespoon of butter
1 teaspoon of brown sugar
salt and pepper

Falafel is generally made from chickpeas. Apparently, you can also prepare it with spiced broad beans. However, I prefer new broad beans, freshly cooked, which is why I make falafel with chickpeas. Today I would like to share with you a swift and light version of traditional falafel: the chickpeas may be cooked or from a tin and the falafel balls are roasted in the oven rather than fried. My children asked me to brown the falafel balls, so I fried them for exactly one minute before serving. I served them in pitta breads with sweet and sour salad and with cucumber and pepper and a mustard sauce. Fortunately, I made a double portion of the salad, because I ate half of it before the supper was ready.

Ingredients:
falafel (18 pieces)
1 tin of chickpeas
2 cloves of garlic
4 tablespoons of chopped parsley
half a teaspoon of cumin
half a teaspoon of sweet paprika powder
half a teaspoon of curry powder
salt and pepper
breadcrumbs
salad
1 cucumber
1 red pepper
1 red onion
2 tablespoons of maple syrup
2 tablespoons of lemon juice