In defiance of the outside weather, which reminds me more of October than April, on my table there are green things. I prepared beautiful green soup with spinach and a hint of garlic and served with hard-boiled egg. What a pity that I discovered it only now because it could be a light alternative to sour rye soup or borsch for Easter dinner.

I found the inspiration for preparing this soup in the "My cooking" newspaper. The dish looks extremely spring-like and decorative. Maybe it sounds trivial, but you should remember to clean the spinach thoroughly and remove the thick, hard stems. Grinding sand and unblended grains effectively ruin the tasty effect of the soup.

Ingredients:
400g of spinach
3 cloves of garlic
half an onion
2 potatoes
1l of vegetable stock
1 tablespoon of butter
100ml of 18% sweet cream
4 eggs

Looking for ideas for dinner and packed lunches, I found a few recipes involving muffins: with ham, dried tomatoes, vegetables and herbs. I decided to prepare my own version with our favourite ingredients. I added ham, cheese and courgette. They were excellent both hot and cold the next day.

My daughter, who likes trying my culinary experiments, ate the muffins at once and another two for packed lunch. The next time I will prepare many more.

Ingredients (8 muffins):
200g of flour
1 teaspoon of baking soda
125ml of milk
50ml of oil
1 egg
200g of courgettes
75g of ham
100g of cheese
2 teaspoon of mixed herbs
salt and pepper

Ever-popular corn flakes were invented because of a fascination with vegetarianism. At the end of XIX century, the American doctor John Harvey Kellogg served corn flakes and peanut butter for the first time at the health resort where he worked. Both products had an influence on the diet of Americans and people from all over the world.

Now, when I look at all the different breakfast cereals on the supermarket shelves, it is sometimes difficult to decide which to buy. Most of them are very tasty but traditional corn flakes (although they aren't sweet) are always gladly chosen by my children.

I have always served corn flakes with milk or yoghurt, and sometimes I use them to make batter for chicken breast. When I found a recipe for corn-flake cookies at www.wszystko-smaczne.pl I decided to try it. In the original recipe there is sugar as well as honey. I left it out – even without it the cookies were sweet enough. The golden cookies are nice and crispy, and my children like them very much.

Ingredients:
100g of butter
4 tablespoons of honey
1/2 teaspoon of vanilla essence
180g of corn flakes
130g of nuts

Millet groats are very useful. They are excellent in desserts and also in vegetable dishes. Lightly boiled they can be a side dish for meat or a base ingredient for salads. They have a little starch, but a lot of easily assimilated protein, B vitamins, iron and copper. Millet groats are light and don't trigger allergies because they don't contain gluten. Millet groats are a very valuable product for students and people who work hard, because they contain a lot of vitamin E and lecithin, which improves memory and concentration. Women who care for their hair, skin and nails should eat them because they are a rich source of silica and prevent osteoporosis.

If somebody doesn't like millet groats they should try millet flakes. They have a nice delicate taste and when boiled are similar to semolina. They boil fast so they are excellent as a nutritious breakfast. Added fruit and crunchy roasted sesame and sunflower seeds will make it the favourite breakfast of the whole family.

Ingredients (for 2 people):
50g of millet flakes
300ml of coconut milk
3 tablespoons of xylitol
½ teaspoon of vanilla essence
3 apples
½ teaspoon of cinnamon
2 tablespoons of sesame seeds
2 tablespoons of sunflower seeds

The tradition of preparing Easter eggs comes from the ancient Persians who presented each other with red eggs during the spring. Red eggs were treated as magic objects which have the power to cast away evil.

We prepare many kinds of Easter dishes with eggs: with mayonnaise, borsch, sour rye soup, and salads; stuffed or served hot or cold. I like traditional eggs with mayonnaise, or stuffed eggs served hot.

Today I would like to share with you a new approach to serving eggs, which is related to the earliest traditions of red eggs. See how beautiful they look on green spring lettuce. Maybe you could buy into a bit of colourful madness?

Ingredients:
4 eggs
125ml of beetroot concentrate (I usually use Polish Krakus)
1 tablespoon of mayonnaise
1 teaspoon of horseradish
2 tablespoons of minced cress
salt and pepper