Today thanks to www.aniagotuje.pl I discovered the best cheesecake I have ever eaten. It was the outright king of our Sunday dinner. Light, fluffy with a hint of lemon, it excellently complemented the coconut base and crumble topping. It doesn't need sophisticated ingredients or baking, so even if you haven't got an oven or can't cook for toffee, you will be able to make it.

The end of the spring and beginning of summer is a season of dinners following First Communions or Baptisms. I recommend this bracing, lemon-coconut cheesecake as an excellent dessert which caters for all tastes, doesn't tucker the housewife out and doesn't bollix up the family budget. You will see that it is also a decoration for the festal table.

Ingredients (small cake tin 15-18cm):
base and crumble topping
90g of desiccated coconut
50g of butter
2 tablespoons of sugar
cheese mixture
500 g of grated curd cheese
2 lemon jellies (powdered)
500 ml of boiling water
200 g of 30% sweet cream

We can never have enough recipes for simple and quick dishes. Even if we are perfectly organized housewives, we sometimes have moments when we don't know what to do first. Despite our best efforts, we still have as much work in ahead of us as behind. And the family has to eat. In any case, we also sometimes want to give ourselves a small yummy treat.

Today I would like to share with you a quick and simple recipe for a dessert. We usually already have the ingredients for it in the kitchen. You may prepare it with every kind of fruit; with frozen fruit if it is not the summer season. A busy week and quick dinner, but the dessert? Princely!

Ingredients: (for 4 people)
2 mangos
500ml of 30% sweet cream
300g of mascarpone cheese
100g of white chocolate
150g of oat cookies

Easter is coming fast, so right now it is time to think about which dainties to serve on the Easter table. I'm going to prepare eggs in a few ways, vegetarian and meat jelly, baked meat, pâtés and of course excellent red borscht with sausage, egg and horseradish, which I have been waiting for all year. We shouldn't forget about something sweet: Traditional Easter cake called mazurek in Poland is made with caramel and a hint of plum, and thanks to my sister-in-law (Ania, thank you) wonderful Pascha cake will be on the table as well. My heart would like at least a small piece of cheesecake, but I don't know how our overfed bellies would cope, and I don't like to bin any food.

This year I suggest preparing a fantastic, moist Easter lemon cake. Its slightly sour taste is very refreshing after a copious meal, and it looks so beautiful that for sure it will be a decoration on the Easter table.

I got the recipe for Easter cake from gotujzcukiereczkiem.pl – thank you.

Ingredients:
dough
3 eggs
2 tablespoons of cream
150g of butter
320g of flour
220g of sugar
1 teaspoon of baking powder
peel grated from two lemons

I worship spring. Especially the moment when it becomes apparent that it is already here. Small buds and then subtle green haze on the trees, and fresh grass which will never again have such a beautiful and luscious colour. It is nice to wake up (even very early) and on the way to school hear the crazy twitter of the birds. I'm even not unhappy at the thought of the weekend when the clocks go forward. Mind you, every day is lighter for longer.

Today I would like to share with you a spring proposal. Decide for yourself whether to eat it for breakfast, dinner or supper. I prepared these amazing green crepes for dinner. To decorate my spring crepes I used cress. For me it is the next sign of spring and upcoming Easter.

The inspiration comes from http://moniamieszaigotuje.blogspot.com.

Ingredients:
crepes
340g of ready semolina
700ml of milk
100g of spinach
2 eggs
4 tablespoons of oil
a hint of salt

When I was a child I went to the Warsaw Old Town with my parents for sweet tubes with whipped cream. To this day I remember long, thin, sweet tubes with a "checked" pattern, each thin layer of which could be peeled off. We had to watch out not to eat the last layer because under it there was only the whipped cream. Now my gourmand of a son sometimes talks me into buying him tubes with crème in the cake shop in the park. They are very tasty and we like them more than waffles.

My homemade tubes with crème don't remind me of those from years gone by, but they are also crunchy and yummy. My children liked them best empty, without crème, like biscuits. I had fun preparing them.

In the internet there are a lot of recipes for tubes with crème. My recipe comes from an old culinary magazine.

Ingredients (20 tubes)
250g of flour
125g of butter
125g of cream
a pinch of salt
2 tablespoons of sugar + sugar to coat the tubes (you may replace it with xylitol)
crème
500ml of 30% sweet cream
500g of mascarpone cheese
2 tablespoons of caster sugar
1 teaspoon of vanilla essence