My family like muffins much more than cakes, which need to be cut into slices. You can quickly grab a muffin and eat it on the way to the office. Eaten this way, this dessert is for sure less caloric than when we eat it at the table . It is the reason why muffins like today's forest moss taste better in the form of mini muffins. Besides, don't such little green cupcakes look cute in the springtime?

Ingredients
dough
450 g of fresh spinach
180ml of oil
150g of sugar
3 eggs
260g of flour
2 teaspoons of baking powder
creme
250ml of 30% sweet cream
250g of mascarpone cheese
2 tablespoons of caster sugar
1 tablespoon of lemon juice
1 teaspoon of lemon peel

The Easter breakfast is probably the only breakfast which starts with soup. We impatiently wait for our red Easter borscht because this kind of soup I prepare only once a year. Maybe that's why it seems so remarkable? I serve it with sausages, eggs, horseradish and marjoram.

This year I decided to prepare white borscht. I served it a few days earlier to let my family judge and appreciate it and decide which kind of soup they want for Easter. The white borscht was excellent, but my red borscht is still much better, and traditionally I will prepare it for Easter. However, white borscht will stay on our menu.

Ingredients
sourdough
500 ml of cooked water
5 tablespoons of wheat flour
3 bay leaves
6 allspices
4 cloves of garlic
1 tablespoon of marjoram
Pour some water into a jar. Add the wheat flour, bay leaves, allspices, garlic and marjoram. Mix them in and cover with muslin. Leave in a dark place. Mix it once or twice a day. After 5 days your sourdough should be ready.

One of the traditional Easter dishes in our home is jelly. I prepare "legs" in jelly with vegetables, jelly without meat with egg and vegetables, or meat jelly, usually with added turkey meat. It is a good way to use up the meat from broth. For a few months I haven't had a problem with that, because our four-legged friend loves cooked meat. So this year when I want to make meat jelly I will have to cook more meat or the dog will make do without it. But can I say no to this little greedy guts?  My family eats jelly with lemon juice or with a little bit of vinegar. I love it with horseradish. And how are you gonna eat it?

Ingredients:
600g of turkey meat without the bones and skin
3 carrots
2 parsley roots
a piece of celery root
a piece of leek
3 allspices
2 bay leaves
3 pepper seeds
salt and pepper
1 tin of green beans
1 tin of sweet corn
3 teaspoons of gelatine
parsley

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

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