The Long May weekend is the beginning of the holiday season for me. We dream about trips, picnics and beautiful free weekends. The dreams are excellent but sometimes the realisation of the ideas is difficult. However, we try to arrange at least a few trips in the summer. For the trip I always prepare some provisions. Much like Yogi Bear, I like a well-stocked picnic basket. I prepare tortillas, sandwiches, muffins, roast meat, a little fruit and some vegetables, and then I can't wait for lunch during the trip.

Today I would like to share with you the recipe for salad from a jar, which is excellent for a picnic. You can also make it for lunch at work.

Ingredients:
100g of fresh spinach
100g of quinoa
half a fresh pineapple
avocado
200g of tuna in oil
half a pomegranate
a couple of blueberries
1 teaspoon of chopped chili pepper
a couple of chopped almonds
3 tablespoons of lemon juice
3 tablespoons of olive oil
1 tablespoon of chopped parsley
2 tablespoons of maple syrup
salt and pepper

Every year I can't wait for the strawberry season. I wait for the first, fragrant Polish strawberries to appear at the market, and I can't stop myself from buying them. The price is always very high at first, but I take comfort in the fact that day after day it is lower and lower.

Today I would like to share with you the recipe for a chocolate-strawberry dessert: yummy, soft chocolate muffins with a creamy strawberry surprise inside. Can anybody resist them?

Ingredients (for 12 muffins)
250g of flour
150g of brown sugar
250ml of milk
60ml of oil
2 teaspoons of baking powder
half a teaspoon of baking soda
half a teaspoon of vanilla essence
150g of thick cream cheese
0.5kg of strawberries
2 tablespoons of caster sugar

I have used many groats and flakes to prepare a healthy, rich breakfast. I have used traditional rolled oats, millet flakes, buckwheat flakes, unburned buckwheat groats, cuscus and quinoa.

Today I recommend using barley groats. Although I associate them with dinner and for example with beef stew and gherkins, it turns out that they taste great sweet with sour fruit preserve. I have eaten them already with cherries and blackcurrants. Both of them are excellent. I added also my favourite almond flakes, cashew nuts and slightly salty pistachios. Try for a change barley groats for breakfast. Maybe you will like it?

The inspiration for this breakfast comes from www.naszakasza.pl.

Ingredients (for 4 people)
100g of barley groats
300ml of almond milk
a pinch of salt
150g of frozen or fresh cherries or blackcurrants
the peel and juice of half an orange
2 tablespoons of maple syrup
almond flakes, cashew nuts, pistachios

There are dishes which in my home mark the change of the seasons. Asparagus spears and cold chard soup mark the beginning of the spring. The summer starts with strawberries and the autumn with plums and pumpkin soup. In the winter groats and courgette reign in my kitchen. Of course now during the winter we can buy fresh strawberries and spinach, but they don't have an intense taste and I definitely like fresh, fragrant seasonal products.

Today I would like to share with you a spring-like and refreshing dish: spaghetti with asparagus spears and avocado in lemon sauce. When I found the recipe in the Lidl cookery book, I decided to prepare it at once. Simple, seasonal, and spaghetti and asparagus spears as well. I didn't need anything else for my happiness. The net result went beyond my expectations. I say only this: heaven in my mouth. In any case, try this dish for yourselves.

Ingredients (for 2 people)
a bunch of asparagus spears
200g of spaghetti
2 spring onions with big green chives
half a chili pepper
1 avocado
1 tablespoon of butter
2 tablespoons of creamy cottage cheese
the peel and juice of half a lemon
1 teaspoon of sugar
salt and pepper
2 tablespoons of almond flakes
2 tablespoons of sunflower seeds

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