Here's some recipes that I use:
>about 200g jam, fridge-cold
>1 egg white, fridge-cold
>pinch of salt
>2tsp gelling agent (pectin, agar agar, gelatine, in that order of suitability)
j>uice of about a quarter of a lemon
>Some powdered sugar
Take jam, egg whites, salt, beat together until very stiff, take sugar, water, gelling agent, boil together until a drop doesn't run when flicked on a vertical surface, beat syrup into egg mixture alongside lemon juice.
Put tablespoonfuls (or form with a piping bag) of the mixture on top of wafers(or oiled parchment paper), let sit out for 24 hours or until it is barely sticky when you touch it, then cover with powdered sugar, if you didn't use a wafer, stick two parts with the underside together to form something you can actually hold, let sit out for another 24 hours to firm up some more, then enjoy.
Okonomiyaki are cheap and easily varied. As proof, here's German style ones:
>0.5 cup flour
>3/8 cup beef broth
>1/8 cup mirin/sweet wine/wine and sugar
Mix to make dough.
>3 tbsp ketchup
>1 tbsp Worcestershire sauce
>1 tsp soy sauce
Mix together for quick okonomiyaki sauce. Gets better if it's given an hour or two of resting time for flavors to mingle.
>1 potato, sliced thinly
>some bacon strips
>0.5 onion, thinly cut
Pour a bit more than half the dough onto a preheated greased grill/pan and spread thin. Put a layer of onions, then sauerkraut on top, and make a little pool in the middle and crack an egg into it. Cut the egg and mix carefully with the middle and upper layer of the sauerkraut. Lay Potato slices on top, then bacon strips. Compress. Pour the rest of the dough on top.
Cook for 5 minutes or until the lower pancake seems browned. Then flip in a quick motion and pat the back a bit to compress. Cook for five minutes or until bottom is nicely browned.
Flip again, slather the top with a thin film of okonomiyaki sauce. Enjoy.
Look em up. Very popular in Japan, and you can use anything that cooks vaguely as long as cabbage to make it, and additions are infinite, even whole piles of noodles.
Oatmeal Drink (Agua de Avena)
>4 cups water
>0.5 cup quick oats
>1tsp spice (pumpkin spice, for example)
>somewhat less than 0.25 cup sugar
>1tbsp brandy/orange blossom water/vanilla extract
Blend together thoroughly. Chill if wished.
Szegedin Bean Goulash
>1kg beans, soaked
>5tbsp oil or lard
>3tbsp paprika powder
>1.5l stock, salt-free
>a glug of vinegar
>3 garlic cloves
>flour to thicken
Cut onions, slowly fry in oil until browned and jammy. Add paprika powder, stir once, and quickly add stock. Add everything save salt, vinegar and flour, simmer until done. Add salt, vinegar, and mix flour with a bit of cold water to make a very thin paste, then add it under constant stirring. Simmer for another couple minutes to thicken up.
Good when you can get cheap frozen berries, or with any frozen or canned fruits:
>2 sacks frozen berries/fruit (1.4kg or so)
>some spice, port
>Brioche or, if too sweet, white yeast bread
>round leakproof container with a flat bottom
Stew berries, port, spices, and vanilla together until berries are softened but not dissolved
Cut white brioche into slices, cut off crust, and cut into trapezoid shapes. Cut one piece into a bottom circle
Dip bread into juice the fruits released, starting with bottom circle and position with juiced side down, put other pieces on the side with the juiced side out and the shorter end down and overlapping
Fill with fruits, slightly overfilling, but more bread on top (saving rest of juice for serving) compress overnight in fridge, unmould and serve
Toad in the Hole with Onion Gravy
>8 thick sausages
>225g all purpose flour
>¼ tsp salt
>1 cup milk
>¼ cup water
>Salt, pepper, mustard, thyme, celery seed
Put plenty of oil to cover the base into a baking pan with high sides, preheat it on 220C, and put sausages in
Put in the oven and let sausages cook until lightly brown
Beat eggs, pour in flour, milk, water, whisk so there's no lumps. Add spices, whisk.
Turn over sausages, pour over batter, put in oven again until done at 220°C
>thyme, garlic, salt, pepper, mustard seed, celery seed, salt, pepper
Lightly brown onion with mustard seed, then add spices. Add flour and beef stock
>250g quark/Cottage cheese/fresh cheese
>0.5 cup flour
Mix. Put dollops in pan. Fry.
>4 egg yolks
>140g sugar, brown cane preferred
>10g vanilla sugar (or some vanilla extract)
>1tbsp rum, Stroh 80 preferred
>140g nuts, fine (mixed almond, hazelnut, walnut...)
>some backing powder
>some spiced mulled wine, cooled
Cream yolks, sugar, vanilla sugar. Wet breadcrumbs with rum.
Beat whites until stiff, fold in everyth