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


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.

half a fresh pineapple
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


This May abounds with long weekends, and many of us can treat ourselves to a celebratory breakfast. We don't need to gulp down our porridge, standing with one leg in the bathroom and the second leg in the hall. We can wake up later, languorously prepare the morning yumminess and then celebrate breakfast with morning coffee. Very tempting, isn't it? I like it also.

In my home we usually prepare eggs for the weekend breakfast: scrambled eggs, soft-boiled eggs, fried eggs or omelettes. Sometimes we get fed up with eggs, and we prepare crepes or pancakes. Recently we made light yoghurt pancakes with bananas and blueberries. If you don't like hot blueberries, fry the pancakes without them and decorate the dish with raw blueberries. They will be excellent.

Ingredients (10 pancakes)
220g of natural yoghurt
1 small banana
7-9 tablespoons of wheat flour
1 tablespoon of potato flour
2 tablespoons of brown sugar
2 tablespoons of melted butter
half a teaspoon of baking powder
1 teaspoon of vanilla essence
125g of blueberries
caster sugar
oil for frying


Until recently sandwiches were the main dish for breakfast and supper. In the course of time meals with rolled oats, buckwheat groats, millet groats and quinoa came to the Polish breakfast menu and salads and other food inventions are eaten for supper. I have to say that I like sandwiches, and sometimes I like to get back to my roots and prepare traditional sandwiches. I try my best to make them nice and tasty and varied. My children kid that mum has again prepared sandwiches with leaves, but fortunately they usually eat everything without fussing.

Today I would like to share with you the recipe for sandwiches with olive tapenade, avocado and smoked salmon. They looked beautiful and you have to believe me that they were yummy. You can make the tapenade with a blender. I like when it isn't so smooth, so I chop the ingredients finely with a knife.

Ingredients (2 sandwiches)
olive tapenade
50g of pitted black olives
1 clove of garlic
a couple of almonds
a piece of chili pepper
2 tablespoons of chopped parsley
2 tablespoons of olive oil
salt and pepper


This year during the winter holiday my son brought back a taste for Kaiserschmarrn. For me it is a simple, yummy omelette: sweet and fluffy with fruit and thick syrup. However, I read that it isn't an omelette but a traditional Austrian pancake cut into small pieces with a fork. The recipe comes from the Austro-Hungarian monarchy. According to the anecdote it was first prepared for the empress Elizabeth Bavarian and she didn't like this dish. It appealed to the emperor Francis Joseph, who ate not only his own dish but also his wife's portion.

Ingredients (for 2 people):
2 eggs
3 tablespoons of sugar
125ml of milk
100g of flour
2 tablespoons of butter
a pinch of salt
2 tablespoons of dried cranberries
2 tablespoons of pomegranate pieces
4 tablespoons of sweet syrup (chocolate, honey or maple syrup)

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