In Poland for Easter breakfast we serve soup. Most often we have red borscht, white borscht or sour soup. Our family belongs to the first group, and Easter red borscht with horseradish, eggs, and sausages is one of our favourite soups. I prepare it only for Easter breakfast, which is probably why we are looking forward to it.

I make my borscht with roast beetroots. It has an inimitable flavour and beautiful colour. Every year I'm a bit nervous when cooking this soup. I would like to make dishes which are not only yummy but also beautiful. Sometimes I'm not content with the colour of the borscht. For such occasions I always have a small jar of beetroot concentrate to make the colour of my soup a bit more intense.

Ingredients:
1kg of beetroots
2l of vegetable bouillon
6 eggs
a piece of horseradish root
1kg of sausages
1 teaspoon of marjoram
1 tablespoon of oil
1 clove of garlic
1 tablespoon of lemon juice

Scrambled eggs is one of the most popular dishes for breakfast. Everyone likes their scrambled eggs differently. Some people like well-done scrambled eggs, others not so much. We add onion, bacon, sausages, mushrooms, herbs, and spinach. We could spend a long time listing the various ingredients for scrambled eggs. I prepare scrambled eggs with onion and ham for my children. My husband likes scrambled eggs with mushrooms, whereas I like them with onion and tomatoes. My favourite dish has to be bicolour, meaning that I mix the egg yolks only when the whites are set. I like chives and crunchy buttered rolls with them. I could this breakfast every morning.

Ingredients:
2 eggs
1 teaspoon of butter
half a small onion
1 big tomato
2 tablespoons of chopped chives
salt and pepper

Outside the summer season, salad at our house is usually served for dinner. My daughter likes such light dishes, especially after intensive training. I make them with different kinds of lettuce and add feta cheese, mozzarella cheese, tuna or eggs. This time I made a salad with spinach, fruit and blue cheese. Roast cashew nuts are a great addition.

Ingredients:
4 fistfuls of fresh spinach
4 fistfuls of fruit: raspberries, blueberries, currants
200g of blue cheese
2 fistfuls of cashew nuts
half a red onion
sauce:
3 tablespoons of lemon juice
2 tablespoons of maple syrup
3 tablespoons of olive oil
2 tablespoons of chopped peppermint leaves
chili pepper

We like eggs and we often eat them. We only eat devilled eggs at parties and always at Easter. Every year I look forward to hot devilled eggs, which (like red borsch with eggs, horseradish root and sausages) we serve only at Easter. Today I would like to share with you the recipe for cold devilled eggs with tuna, chili pepper and chives. These eggs will be a yummy nice change on the Easter table.

Ingredients:
4 eggs
100g of tinned tuna
half a sweet pepper
100g of sweetcorn
4 tablespoons of chopped chives
chili pepper
2 teaspoons of mayonnaise
1 teaspoon of mustard
salt and pepper

Tapioca is groats made from cassava. My son said that dry tapioca looks like small balls of polystyrene foam. Tapioca is light and nutritious, it doesn't contain gluten and is hypoallergenic. It is great for people who have celiac syndrome or Leśniowski-Crohn disease and also when you want to prevent type 2 diabetes.

Tapioca pudding is one of the favourite desserts of my family. Only ice-cream beats it. I have already prepared many versions of this dessert: vanilla, coconut, chocolate and with fruit. This time, making use of the citrus season, I made orange-lemon tapioca pudding. It was excellent and looked beautiful.

Ingredients (for 4 people)
400ml of coconut milk
200ml of milk
60g of tapioca
2 tablespoons of sugar
1 teaspoon of lemon zest
1 tablespoon of lemon juice
3 oranges