I wonder if anyone else is thinking about Easter? I can't wait for spring – my favourite season. I hope that winter won't play any tricks on us, and we won't have to go with our baskets to church by sledge... Cursing the current season and impatiently waiting for the spring sun, I prepared a meal which you can use for your Easter menu. You will agree that it looks really amazing and you have to believe me that it tastes the best. Devilled eggs with avocado is delicious, looks great and preparing it is really easy. Maybe it is worth inviting your children to the kitchen?

Ingredients:
5 eggs
1 big avocado
1 teaspoon of lemon juice
salt and pepper
lettuce and smoked salmon for serving

Basbousa comes from Egypt. It is also served in Greece, Azerbaijan, Israel, Armenia and other countries of the Middle East. It is made with semolina and aromatised with rose water or water with orange flowers. The ingredients of this dessert are different in every country. I used desiccated coconut and almond in my cake. I also added some lemon juice to make the cake less sweet. It was really yummy, even though it was different from the original.

Ingredients:
dough
170g of semolina
30g of desiccated coconut
40g of brown sugar
100g of butter
150g of natural yoghurt
a small teaspoon of baking powder
almonds
syrup
150g of brown sugar
125ml of water
lemon juice

In my family home, as well as traditional pasta, groats and rice, my mum sometimes prepared dumplings made with a spoon. She served them often with stew or beef cutlet. Recently, I remembered these dumplings when I was looking for inspiration for a quick lunch. I didn't have time to prepare meat, but I served them with onion and fried bacon. My daughter said that it was delicious and asked for another helping. Fortunately, this dish is really quick and it looks and tastes really wonderful.

Ingredients (for two people)
180g of flour
1 egg
a pinch of salt
100ml of water
150g of smoked bacon
half an onion
2 cloves of garlic
chili pepper
a couple of cherry tomatoes
a couple of capers
1 tablespoon of chopped parsley
pepper

It is difficult to believe that the carnival is over. I feel like I have only just bought gifts for Christmas, but soon we will be preparing Easter eggs and the Easter basket. Probably the sweetest day of the year is just in front of us. Fat Thursday is usually full of doughnuts and angel wings. This year I decided to break away from the traditions and honour Fat Thursday with a small chocolate-currant cake with pomegranate. I don't know if we will also be tempted to eat some delicious, fresh doughnuts, but we can make this day a cheat day...

Ingredients:
dough
175g of flour
3 tablespoons of cocoa
75g of brown sugar
1 tablespoon of blackcurrant jam
1 tablespoon of vinegar
1 teaspoon of baking powder
75g of melted butter
250ml of water or milk
cream
150ml of 30% sweet cream
200g of mascarpone cheese
100g of chocolate
1 teaspoon of cocoa
4 tablespoons of blackcurrant jam
fruit and chocolate for decoration

In Poland I don't have a trusted place where I can buy fresh fish and seafood. Sometimes I buy some, but it is always a crapshoot. In Spain, close to our house there was a market with a big fish sector. I was delighted. This market doesn't resemble the bazars which we know from a few years ago in Poland. It was an interesting structure and clean and nice with a family atmosphere inside. During our second visit the salesmen recognised us and said "hola!" You could get vertigo from the wealth of products, and we didn't know what we should buy first. The best thing was the fact that whatever you chose it was fresh and yummy and tomorrow you could come back and buy something new. It was sweet that the salesman always cleaned the fish which we chose. We needed only to fry or bake them. For the first dinner we prepared seafood in the Spanish style. For the next one we chose sole – one of my favourite fish. The salesman advised us not to overcomplicate things with the ingredients, and to fry them only with some butter, parsley and lemon.

I took the advice and served the fish fried with fresh salad, artichokes and a baguette. You can make it in the same way or prepare your own dish. The devil is in only one detail – you need to have really fresh fish.

Ingredients:
2 fillets of sole
2 tablespoons of clarified butter
half a lemon
2 tablespoons of chopped parsley
salt and pepper