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 don't like throwing away food, so I try to plan my meals first and then do the shopping. I avoid buying unknown products and only then thinking about how to use them. I generally don't use recipes for which I have to buy a few unusual ingredients and then only use a few grains of them. Then I forget that I have them in my kitchen and before I can use them again they are past their use-by date.

Sometimes I have leftover ingredients and I have to make a dish thanks to which I won't feel guilty taking out the rubbish. That's how it was this time. In my fridge was some leftover chard. There was not enough to prepare a soup or my husband's favourite cold soup, but it was enough to make some very interesting buckwheat groats. So I prepared a yummy light dinner which surprised us with its simplicity and choice of ingredients.

Ingredients
100g of unroasted buckwheat groats
half a bunch of chard
half a bunch of asparagus spears
2 cloves of garlic
2 teaspoons of butter
2 tablespoons of olive oil
1 tablespoon of lemon juice
1 tablespoon of maple syrup
parmesan
almond flakes
salt and pepper

Tomato soup is one of the most popular soups in Poland. Apparently, the first written recipe comes from 1872 and was written by Maria Parloe in the USA. Since 1897 famous Campbell's soup has been very popular. Every country has its own recipe for tomato soup. In Poland it is served with rice or noodles. In Italy tomato soup is thicker and seasoned with basil and olive oil. The Spanish serve gazpacho – cold pepper and tomato soup or hot with chili peppers.

Today I would like to share with you the recipe for Indian style tomato soup: with cumin, rosemary, and red lentils. I served it with fried bacon and crunchy pistachios. It was great!

Ingredients:
300g of red lentils
1 tin of tomatoes
1 onion
3 cloves of garlic
half a chili pepper
3 sprigs of rosemary
1 teaspoon of butter
1 teaspoon of sweet paprika (powder)
half a teaspoon of cumin
salt and pepper
1 litre of vegetable stock
100g of smoked bacon
pistachios
2 tablespoons of nigella

Since last weekend I have had a new recipe for a quick dinner without any meat. The sweetcorn pancakes will be a perfect dish during the summer holidays: simple, quick and they don't need sophisticated ingredients. I like this kind of dish as much as my children like to eat it. My children said that only courgette pancakes are better, but very few dishes can compare with them. Courgette pancakes have been an absolute hit for many years.

Today I added chili pepper and parsley to my sweetcorn pancakes. They were excellent with spicy yoghurt and chives. You can also prepare them without extras, and serve them sweet with fruit or maple syrup. Choose your favourite version or come up with your own idea for these beautiful sunny pancakes.

Ingredients:
1 tin of sweetcorn
150 ml of milk
10 tablespoons of cornflour
1 tablespoon of potato flour
half a chili pepper
a fistful of minced parsley
salt and pepper
oil for frying

There are some kinds of soup which everybody knows. One of them is definitely tomato soup. Served as a cream soup or with noodles or rice, it is a traditional soup which parents order for their children in many corners of the world. In my home I usually serve it with rice or egg-batter noodles. I sometimes prepare cream tomato soup with feta cheese for myself.

The new Lidl cookery book inspired me to prepare a new tomato soup with chickpeas and pineapple. I got the idea from the book, but I prepared the soup in my own way. You may use the original recipe or mine. Choose your favourite.

Ingredients
1 tin of tomatoes
1 tin of chickpeas
half a pineapple
1 stick of celery
half an onion
2 cloves of garlic
half a chili pepper
500ml of vegetable stock
1 teaspoon of sweet paprika
1 tablespoon of butter
1 tablespoon of honey
2 tablespoons of lemon juice
salt and pepper
a fistful of cashew nuts