Every lover of Piña colada knows that pineapple and coconut are best friends. For them and for those who would like something yummy I have an especially irresistible offer: juicy pineapple in light corn batter with smooth coconut cream. Does it sound seductive? For me it is the best and I assure you that it tastes as great as it sounds and looks. I'm sure that it is an afternoon tea not only for children. Adults will be delighted as well. For adults you can prepare the batter with light beer. The dish will have an unusual flavour.

The idea comes from the online Lidl cookery book.

Ingredients:
half a fresh pineapple
batter
1 tablespoon of potato flour
2 tablespoons of wheat flour
6 tablespoons of corn flour
2 tablespoons of caster sugar
half a teaspoon of cinnamon
sparkling water or light beer
coconut cream
200g of unsweetened cottage cheese
4 tablespoons of desiccated coconut
2 tablespoons of caster sugar

The weather forecast for the May weekend in Poland predicted heatwaves and storms. I don't think the weather in Szklarska Poręba heard about it, because we didn't see any heatwaves or storms. It was ideal weather for mountain walks. Sometimes even after a warm day the evening is cool, and we would like to eat something warm and fiery. Additionally, we don't want a lot of work in the kitchen.

I haven't heard about dishes which prepare themselves, but I would like to share with you the recipe for an easy soup with excellent results. I recommend this yummy smooth, strong tasting carrot soup with a hint of ginger, almond flakes and radish shoots.

Ingredients (for 4 people)
4 carrots
1 parsley root
a piece of celery root
4 tablespoons of cooked quinoa
1 onion
2 cloves of garlic
1 tablespoon of butter
1 litre of vegetable stock
a big piece of fresh ginger
a pinch of curcuma
a pinch of cumin
salt and pepper
almond flakes and radish shoots

I think that April and the beginning of Mai have surprised us all with the beautiful sunny weather. If not for the calendar in my kitchen and the small green leaves on the trees, you could think that it is June, and you should pack your holiday baggage. The first colourful flowers are so beautiful that I decided to make my table suit the weather and prepared a sunny colourful dessert: mini mango cheesecakes with pomegranate and blueberries. They don't need baking and are light and refreshing and excellent for a sunny spring afternoon.

Ingredients (6 mini cheesecakes)
1 big ripe mango
4 teaspoons of gelatine
250g of mascarpone cheese
100g of oat cookies without sugar
50g of butter
2 tablespoons of maple syrup

This May abounds with long weekends, and many of us can treat ourselves to a celebratory breakfast. We don't need to gulp down our porridge, standing with one leg in the bathroom and the second leg in the hall. We can wake up later, languorously prepare the morning yumminess and then celebrate breakfast with morning coffee. Very tempting, isn't it? I like it also.

In my home we usually prepare eggs for the weekend breakfast: scrambled eggs, soft-boiled eggs, fried eggs or omelettes. Sometimes we get fed up with eggs, and we prepare crepes or pancakes. Recently we made light yoghurt pancakes with bananas and blueberries. If you don't like hot blueberries, fry the pancakes without them and decorate the dish with raw blueberries. They will be excellent.

Ingredients (10 pancakes)
220g of natural yoghurt
1 small banana
7-9 tablespoons of wheat flour
1 tablespoon of potato flour
2 tablespoons of brown sugar
2 tablespoons of melted butter
half a teaspoon of baking powder
1 teaspoon of vanilla essence
125g of blueberries
caster sugar
oil for frying

Until recently sandwiches were the main dish for breakfast and supper. In the course of time meals with rolled oats, buckwheat groats, millet groats and quinoa came to the Polish breakfast menu and salads and other food inventions are eaten for supper. I have to say that I like sandwiches, and sometimes I like to get back to my roots and prepare traditional sandwiches. I try my best to make them nice and tasty and varied. My children kid that mum has again prepared sandwiches with leaves, but fortunately they usually eat everything without fussing.

Today I would like to share with you the recipe for sandwiches with olive tapenade, avocado and smoked salmon. They looked beautiful and you have to believe me that they were yummy. You can make the tapenade with a blender. I like when it isn't so smooth, so I chop the ingredients finely with a knife.

Ingredients (2 sandwiches)
olive tapenade
50g of pitted black olives
1 clove of garlic
a couple of almonds
a piece of chili pepper
2 tablespoons of chopped parsley
2 tablespoons of olive oil
salt and pepper