Fried Mücver (zucchini pancakes)

1 kg zucchini
½ bunch parsley
1 bunch dill
1 bunch thin green onions
Vegetable oil for frying
3 tablespoons flour
3 eggs

1. Grate the zucchini into a strainer and allow to drain a bowl for 1 hour.
2. In a deep bowl use a wooden spoon to mix the zucchini, finely diced green onions, dill, parsley, flour and eggs.
3. Drop ample spoonfuls into a frying pan of hot oil and  press them down lightly.
4. Fry on both sides and then allow any excess oil to drain off on layers of paper towels.
5. Serve hot.

Chocolate pudding

Puding:                                             Chocolate sauce:

200 gr margarine                                25 gr margarine
1 liter milk                                          3 teaspoons cocoa
1 cup granulated sugar                       1 beaten egg
1 cup flour                                         3 tablespoons granulated sugar
1-2 pieces mastic
Sliced almonds for garnish

1. Whisk together the 200gr melted margarine and flour over low heat. Add the cold milk, sugar and crushed mastic.
2. Stirring constantly, cook until pudding thickens. Remove from heat and beat the thick pudding for 15-20 minutes with an electric mixer.
3. Pour the pudding into a rectangular dish and allow to cool.
4. Melt 25gr margarine for the chocolate sauce. Add 3 tablespoons sugar, the beaten egg and cook, stirring constantly.
5. When the sauce has reached the desired consistency, pour it over the cold pudding and allow to cool in the freezer for 2 hours.
6. Remove the pudding from the freezer and garnish with the sliced almonds.        

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Pried fig sweet

½ kg dried figs
1 cup coarsely chopped walnuts
1 tablespoon butter
1 cup water
5 tablespoons granulated sugar
Vanilla ice cream

1. Soften the figs by rubbing them in your hands.
2. Mix the walnuts with 2 tablespoons granulated sugar.
3. Use a sharp knife to slice the figs open. Stuff the opening with the walnut-sugar mixture and press firmly to close.
4. Melt the butter and brown the figs on both sides.
5. Sprinkle the remaining granulated sugar over the figs and add the water. Cook over low heat until the figs are well cooked.
6. Serve the figs warm, with a dollop of vanilla or plain ice cream on the side.