Tens of thousands are now in solitary confinement, and it's time to improve cooking capabilities with easy recipes from ingredients that almost everyone has at home

• Illustration // Photo by Getty Images

Moroccan fish patties (Avi Biton)

The advantage of this recipe is that it is based on tuna cans and not on fresh fish, it still comes out amazing. Have fun

Raw Material for Meatballs:
3 filtered tuna boxes
6 tablespoons bread crumbs
A bunch of chopped coriander
1 finely chopped white onion
1 chopped parsley
Salt
pepper
egg
5 crushed garlic cloves

Raw materials for sauce:
4 \ 1 cup canola oil
4 chopped tomatoes
1 tablespoon Moroccan paprika
Teaspoon cumin
A bunch of chopped coriander
Spicy red pepper thinly sliced
A tablespoon filled with Moroccan arisa
Flat spoon of turmeric
Ten crushed garlic cloves
3 1/2 cups of water

Preparation:
1. Make patties from all patties and make 70g balls and refrigerate. Fry in half oil
2 Pour the oil
3. In a wide pot, fry the garlic, tomatoes, pepper and add the rest of the ingredients.
4. Bring to a boil and lower flame, put the patties one by one and cook for 15 minutes.

Avi Biton, chef of popular coffee restaurant and delicatessen deli // Photo: Ariel Efron

Salami or milky salmon soup (Victor Gloger)

Cold tomato soup, "Salamuro" A refreshing Andalusian recipe in two options: meat: with smoked or milky goose: with goat cheese toast.
Ingredients for soup:
1 kg of ripe tomatoes
2/3 cup of olive oil or rolls
100 grams of white bread or parking
2 tablespoons apple cider vinegar or wine vinegar
1 green pepper (not spicy)
4 cloves of garlic
Water or ice
5 drops of Tabasco
Salt to taste
For the meaty option: hard-boiled egg, green onion, smoked goose and a few drops of olive oil
For the milk option: serve with goat cheese toast or mozzarella with olive oil and basil leaves

preparation method:
Cut the tomatoes, green pepper and bread into coarse pieces, put them in a bowl of blender or mixer with the vinegar and garlic change and mix well, slowly forming the oil and slowly drizzle some ice cubes or cold water to have a thick but smooth texture. If filters are needed. Season with salt to taste and a few drops of Tabasco sauce. Serve cold!

Victor Gloger currently serves as culinary consultant and consultant for the Cancun culinary complexes

Salamuro soup // Photo: PR

Pasta with canned fish and old bread (Barnas Schloss)

Materials:
500 g dry pasta (what's in the pantry)
Two dry old slices crushed for crumbs
Anchovy canned pack.
Garlic clove tooth

Preparation:
Boil a water pot with a tablespoon of salt for pasta
And cook according to the manufacturer's instructions.
Heat a little of the anchovies' oil in the pan and heat the breadcrumbs in medium heat.

Transfer the golden crumbs to the dish, and in the same pan, grease the garlic with a little oil, add the anchovy and a little cooking liquid, the pasta and mix for another minute to combine flavors, add some of the bread crumbs to the sauce certification, transfer to the dish and sprinkle more bread crumbs over.

This is an illustration, but it can certainly look similar // Photo: Getty Images

Barnea Schles, a private chef for events and culinary consultant, has a past in managing some of the leading restaurants in Israel

Vegans and Fun: Easy and Simple Lentil Dale (Lynn Mitchell)

Materials:
A quarter pound of orange lentil
Ginger
4 cloves of garlic,
Coriander bunch.
Dry onion

Optional but recommended: half teaspoon coriander seeds, half teaspoon cumin seeds, half teaspoon fenugreek seeds, half teaspoon black mustard (also possible some seeds), spoon curry and paprika spoon

preparation method:
Rinse the lentils (it is recommended to prepare a quarter of a liter because during cooking with the water it will be four times its original size). Separately heat a little oil in the pot, to which you can add all the seeds, and chopped onion. After the onions are browned and the spices are slowly bursting in the oil, add the lentils, mix a little, then add water - three times the amount of lentils.

Occasionally, mix from the bottom so that the lentils do not stick and, in addition, water can be added if necessary. To the lentils with the water add a finely chopped ginger piece, the chopped garlic, and a whole bunch of coriander. A large tablespoon of sweet paprika, and a heaping tablespoon of yellow curry. Let it simmer for about half an hour. And tasting. You can fix and strengthen flavors (add garlic and ginger, to soy with soy).

Lynn Mitchell owns Florina's Mama Lina vegan cuisine, and the successful festival line comes to Lee Tali

Dal lentils - it just doesn't look delicious // Photo: Courtesy of "I come to Tali"

Tiramisu pine trees (Saul Ben Aderet)

Ingredients for eight servings:
2 biscuit packages
1 cup of espresso coffee
1/2 liter sweet cream
4 egg yolks
1/2 pound of mascarpone cheese
1/2 cup lira sugar powder
4 tablespoons almond / rosetta liqueur
1 cup roasted pine nuts
4 tablespoons of high quality cocoa powder

Preparation:
Beat egg yolks and sugar into a smooth yellow cream.
Add mascarpone cheese and mix well.
Whisk in a sweet cream until the foam is firm and firm.
Combine the yolk, cheese, and sugar foams with the cream.
Add amaretto and mix to a uniform cream.
In a bowl - mix the espresso and the powdered sugar.
Make a mold for the thermos, dip the scots in the espresso and arrange a uniform, dense layer. Above them, apply the 2 cm high thermos cream to cover all the biscuits.
Place another layer of dipped scots and another layer of cream.
Sprinkle cocoa over, and chill in fridge for at least two hours.
Before serving, sprinkle over the roasted pine nuts.

If you followed the instructions, this is how it should look // Photo: PR

Shaul Ben Aderet, The Blue Rooster Restaurant, Nissim Aloni 10, Tel Aviv