We like all kinds of cutlets, even those which only look like cutlets but inside they don't have a single gram of meat. For a few years I haven't needed to hide the ingredients from my children. They like vegetable cutlets just as much as I like them. Sometimes I serve vegetable cutlets with fresh salad, and sometimes, just like this time, I serve them in tomato sauce. I love the kind of lunch when I can eat to my heart's content and without remorse. If I make a lot of cutlets I serve them cool the next day. There is never a shortage of cutlet lovers.

Ingredients:
cutlets
100g of dried millet groats
1 shallot
2 cloves of garlic
1 carrot
2-3 tablespoons of chopped parsley
1 egg
2 tablespoons of parmesan
1 teaspoon of smoked sweet paprika
½ teaspoon of curry powder
1 teaspoon of butter
salt and pepper
bread crumbs
oil for frying
sauce
500ml of passata
1 yellow pepper
1 onion
1 teaspoon of butter
2 cloves of garlic
1/2 chili pepper
1 teaspoon of oregano
a fistful of black olives

Today I would like to share with you the recipe for my favourite soup – Ukrainian borscht. My children like red borscht, but they don't like the Ukrainian version of this soup. It is soup in the "it is good but don't make it again" category . So I prepare Ukrainian borscht when my family is away. Ukrainian borscht is soup prepared with beetroot, potatoes, onion, cabbage, mushrooms and beans. In Ukraine borscht with beans is called czernihowski borscht. You may serve it with sour cream or yoghurt. I like it without them but I add a lot of chopped parsley.

Ingredients (for 4 people):
2 big beetroots
1 carrot
1 parsley root
a piece of celery
1 stem of celery
4-5 potatoes
1 onion
3 cloves of garlic
200g cooked white beans
2 big leaves of savoy cabbage
3 tomatoes
1 tablespoon of tomato concentrate
2 tablespoons of lemon juice
4 dried mushrooms
2 bay leaves
4 allspices
1.5l of meat bouillon
1 tablespoon of butter
salt and pepper
sour cream
chopped dill or parsley

One day after making stuffed cabbage, I had some leftover cabbage. Because I don't like to throw food away I prepared a small portion of stewed cabbage with tomatoes. It was so delicious that the next day I went to the store and I bought another cabbage, so I could make another portion of this dish, this time in the right amount. Stewed savoy cabbage with tomatoes is a dinner dish for me. I serve it with crunchy bread. If I prepare it for lunch, it is best with fresh new potatoes with dill. Choose your favourite sides or eat the cabbage straight from the pot. This is the way my husband likes it the most.

Ingredients:
1 savoy cabbage
1 onion
2 cloves of garlic
150g of smoked bacon
250g of sausages
1l of vegetable bouillon
2-3 tablespoons of tomato concentrate
1 bay leaf
2 allspices
salt and pepper

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.