Express version of Israeli vegetable paste - matbukha. It is used to make scrambled eggs, shakshuka, or simply spread on bread. In the original version, matbukha is stewed for 6 hours, but half an hour is enough for peppers and tomatoes to become sweet , and the taste of the paste - rich. And if it so happens that you have too many vegetables, the finished matbukha can be rolled up in jars.

The Queen of Puddings is a truly royal pudding: it was invented in the 18th century for Queen Victoria. The creaminess of the custard is combined with the aromas of lemon zest and vanilla, and the huge amount of meringue gives the dessert a very elegant look. Our version is with plum jam, but you can also try making this pudding with your favorite jam or marmalade.

Gumbo, a grand Louisiana stew. We used Krakow sausage, but you can use any from the same flavor range.

Lithuanian zeppelins are potato patties stuffed with minced pork. Served with sour cream and bacon sauce.

The modern version of eclairs was invented by the chef Marie-Antoine Careme, the personal chef of both Napoleon and Alexander I, although a similar dessert has been known in France since the 16th century. According to legend, the French liked the new pastries so much that they ate them in a flash. That's where the name "eclair" comes from: from French, this word translates as "lightning.