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Obatzda, also spelt Obazda and Obatzter is a Bavarian cheese spread. It is prepared by mixing two thirds aged soft cheese, usually Camambert - similar cheeses may be used as well - and one third butter.
Sweet or hot paprica powder, salt and pepper are the traditional seasonings, as well as a small amount of beer. The cheeses and spices are mixed together into a more or less smooth mass according to taste. It is usually eaten spread on bread or pretzels. Obatzda is a classic example of Bavarian biergarden food.

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Handkäse is a German regional sour milk cheese and is a culinary speciality of some german regions. It gets its name from the traditional way of producing it: forming it with one's own hands.
It is a small, translucent, yellow cheese with a pungent aroma that some people may find unpleasant. It is sometimes square, but more often round in shape.
Often served as an appetizer or as a snack with apple wine or cider, it is traditionally opped with chopped or sliced onions, locally known as "Handkäse mit Musik" It is usually eaten with caraway on it, but since many people in Germany do not like this pice, in many areas it is served on the side.

Strangers to this custom probably ask where the Musik is. They most likely are told, Die Musik kommt später, i.e. the music "comes later". This is a euphemism for the latulence that the raw onions can provide uring digestion.

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Żurek (polish sour rye soup) is a traditional Polish soup. It is also called white borscht. It is an inseparable element of Easter - guests on Polish tables during Easter breakfast. Soup prepared on the basis of meat broth thickened with sourdough, usually from rye flour, having a characteristic sour taste. It is seasoned with, among others, marjoram and garlic, and sometimes even horseradish. Finally, sliced ​​white sausage, potatos and hard-boiled eggs are added. Żurek can be served with bread. It's so tasty!

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Ti Punch means "small punch," it is a rum drink that is especially popular in  Guadeloupe  and other French-speaking Caribbean islands.

The drink is traditionally made with white rhum agricole, lime, and cane sugar.

It is served as an apéritif before starting a meal, both as a matter of tradition and because the drink itself is strongly alcoholic.
A popular tradition is that of “chacun prépare sa propre mort” - each prepares his own death. Instead of serving the mixed drink, the host will simply put out the ingredients, and everyone will prepare the drink according to his or her own taste. Another explanation – if you pour a drink for your guest, how do you know his perfect portion? If you pour too little or too much you will not please your guest.

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Peasoup, rye bread and Karelian pie.

Peasoup is traditionally eaten every Thursday with pancakes. I remember from my childhood that we ate it in school and you could get it from a restaurant on Thursday, but nowadays I haven't seen it so often. It's specially traditionally now in shrovetide before fast. In Finland you eat peasoup with onion and mustard.

Rye bread is Finnish national food eaten every day by many. We don't especially like it, but thought bring it to you.

Karelian pies are from the Karelia area in Finland, but eaten in the whole country. There is rice porridge in rye crust. Pies are often eaten on breakfast or snacks.

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Bigos is a traditional single pot dish, usually made during the winter months or for special occassions. The history of Polish bigos , commonly known as "hunter's stew" in English began many centuries ago. Many Poles associate this dish with sauerkraut and the taste of meat and mushrooms. It is served hot and can be enriched with vegetables, spices
( various kinds) or even wine. As a dish that does not spoil quickly and is thought to improve with each reheating, bigos has been traditionally used as a provision for travellers and campers or consumed at outdoor events. It may be also eaten indoor for breakfast, supper or as a hot starter served before soup at a dinner party. "Bigos" is particularly associated with Catholic holidays such as Christmas and Easter. I like this dish a lot.

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Traditional Polish dumplings with cabbage and mushrooms is a Christmas dish which you can't miss on your Christmas table. You can serve this dish with fried onion. I make the dumplings by myself. At first I prepare the filling: I cook cabbage with dried mushrooms and add some spices. Next I make the dough on kefir ( kind of buttermilk) without adding eggs. It makes the dough more delicate-it melts in your mouth. Dumplings taste delicious in your everyday cuisine as well as during Christmas. They taste even better with red borscht ( beetroot soup).

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"Lazy" cottage cheese dumplings is a popular dish in Poland. As it is in the name of the dish ( lazy) it is not very complicated to prepare but it is very tasty. I love it ,especially my mum's ones. All you need is good quality cottage cheese and a pot with boling water. :) Of course ,after preparing dumplings you can add cinnamon,vanilla sugar and butter as well as some fruit like raspberry, strawberry or cranberry-my best ones;) How to prepare? It's really easy . You are mixing cottage cheese with egg and flour into a quick dough. Then you have to form it into a long" sausage" and cut it into pieces before boiling. It's really easy and delicious. Personally, I like it a lot.

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One of the most popular and well-known dishes in German cuisine, the potato salad is a dish made from boiled potatoes with cucumber and onions. In northern and eastern Germany, potato salad is prepared with mayonnaise. In southern Germany, where I come from, it is only prepared with vinegar and oil. So I prefer the simple and not so hearty preparation with a fine vinaigrette. The potato only became popular in Germany around 1800. A potato salad recipe, similar to today's, apparently appeared in an English cookbook as early as 1633. in my father's family it is customary to eat potato salad and sausages on christmas eve. i don't like this tradition and prefer to take over the tradition of my southern german parents-in-law: queen's pie with ragout fin and lamb's lettuce.