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

In my home mazurek on a shortbread bottom is an obligatory cake for Easter. Surprisingly, this is not because of the taste, but more because my children like decorating the cake. It is a bit like gingerbread cookies before Christmas. Usually I make mazurek with caramel. I add a bit of plum stew to make them less sweet.

Today I recommend a new version of this popular cake for Easter. I cover the shortbread bottom with cream with mascarpone cheese, white chocolate and a bit of lemon. I add a lot of fruit to it. The cake looks glamorous and I assure you that it tastes even better.

Ingredients:
dough:
200g of flour
50g of ground almonds
175g of cold butter
2 big teaspoons of caster sugar
a pinch of salt
cream:
250g of mascarpone cheese
100g of white chocolate
1 teaspoon of lemon essence
fruit

Sour soup, white borscht, red borscht with horseradish, sausage and eggs are part and parcel of the Easter menu. In my home we always had red borscht on the Easter table. We also like sour soup, but the custom dictates that we eat this soup on wet Monday or without occasion, just to make my family happy.

If you have enough time, make the sourdough for the sour soup yourself. It doesn't need any extraordinary abilities. Put 100g of rye flour with a crushed clove of garlic, a couple of allspices, peppers and bay leaves, a piece of good wholemeal bread and 1l of warm water in a clean wide jar. Cover with a clean tea cloth and leave for 5 days. If you don't have enough spare time, use a readymade product.

Ingredients:
2 carrots
2 parsley roots
0.5kg of potatoes
a piece of celery root
a few dried mushrooms
3 allspices
3 peppers
2 bay leaves
0.5l of sourdough
1 onion
2 cloves of garlic
1 tablespoon of butter
300g of sausages
2 tablespoons of marjoram
100ml of sweet cream
2 tablespoons of horseradish
4 eggs
salt and pepper
parsley

Beside the mazurka and cheese cake, Easter cakes are the most popular cakes baked for Easter in Poland. Often they are frosted and serve equally as a decoration on the table and a pleasure for our palate. This time I would like to share with you the recipe for a common vanilla-chocolate Easter cake called zebra. The secret of this cake is to have thin layers, alternating between light and dark dough and, needless to say, don't mix them up. The thinner the layers, the more stripes your cake will have. It looks excellent and even a very busy housewife can do it. The preparation lasts only a few moments, the ingredients are really basic, and the effect is glamourous. You have to try it!

Ingredients:
210g of flour
120g of brown sugar
80ml of oil
250ml of milk
1 tablespoon of cocoa
1 teaspoon of vanilla essence
1 teaspoon of baking powder
1 tablespoon of apple vinegar
chocolate icing

Today I would like to share with you the recipe for light spring lemon muffins with poppy seeds.

Topped with white icing and sprinkled with lemon peel or colourful spring decorations they will be, as well as the Mazurek cake, an excellent decoration for the Easter table. If you usually prepare an Easter basket, you can put the beautiful muffins into it. You can use an egg (one egg in this recipe) for these muffins or like me use a blended banana. Regardless of this, your muffins will be gentle, fluffy and very lemony. In one word: "yummy!".

Ingredients:
225g of flour
a pinch of salt
180g of sugar
1 teaspoon of baking powder
2 tablespoons of poppy seeds
1 banana
150ml of milk
175ml of oil
juice and peel grated from one lemon
lemon icing