Got some leftover/outsourced Grammelpogatschal (small layered crackling bread traditional to my region) my grandma made and enjoy them with some lard bread as dinner

A classic ex-Yu dish, basically diced veggies and whole mini cabbage with pork, slow cooked. Only liquid added is the home made tomato juice/purree, it gives the dish the sweet taste.

Polish pork schnitzel (kotlet schabowy) is a type of pounded pork loin (cutlet) dipped in beaten eggs, coated in seasoned breadcrumbs, and fried in pork lard.

Oscypek (plural: oscypki) is a type of smoked cheese typical for regions in the mountains of southern Poland. It's a cheese produced using an unique method called "pasta filata" (stretch-curd cheese). It tastes similarly to smoked provolone, caciocavallo, scamorza or even mozzarella and halloumi (just make sure they're smoked). Oscypki are often served with cranberry jam.

Delicious dinner.

Falafel recipe :

1 - Half a cup of chickpeas that have been soaked in water for 12 hours.

2 - 3 soup spoons of flour.

3 - Half an onion.

4 - One clove of garlic.

5 - Salt.

6 - Black pepper.

7 - Chili flakes.

8 - Cumin.

9 - Smoked paprika.

( About the spices use at your taste , or put whatever else you prefer , I personally used a small spoon of each , except the black better which is just in the tip of the spoon. )

How to make it :

1 - Cut the onion and chop it.

2 - Peel the garlic and chop it.

3 - Put them and all the other ingredients in blender and blend like there till it becomes a mass you can make small balls.

( Sing a song while blending for good luck )

4 - Make small balls.

5 - Fry small balls vegetable oil ( I prefer it than olive oil for frying falafel but still use the oil you prefer ) , for 10 minutes each.

6 - Dry the excess oil using four pieces of paper towel.

7 - Open friedge and combine falafel with eggplant salad and sun dried tomatos your parents made.

A simple dish I love to cook (and eat) because I have leftovers for 3 days ;)

With ham, tomatoes and a lot of cheese.

And the nutmeg I put with the egg/milk mixture gives this little taste I like so much.

with red cabbage and empress potatos (I think that‘s what they‘re called in english. Herzoginkartoffeln in german). Totally screwed up the sauce so there was none.

I found some mushrooms at the market, and I couldn't walk past them. I sautéed the chanterelles with onion and garlic, scrambled the eggs separately, and then mixed everything together. Perfect autumn lunch

Gulaš/perkelt sa svinjetinom i graškom (goulash with pork and peas)

First time trying caraway seeds in my goulash, my Hungarian grandma never made it with it, probably because my mom is exceptionally picky. Used Šafram paprika, sweet, with some chilli flakes. Peas are a bit unusual but I was really craving them today. I severely overestimated the amount of čipetke I made :)

Overall, very very tasty, spice is good, a bit salty but I will have it with rye bread.

Question to Hungarians: Do you guys use Vegeta or is that a purely Balkan thing? In Croatia we use it on everything.

(Edit: Didn't know additions are so controversial, but don't be afraid to add things you like to dishes you like. Cooking only develops with experimenting!)

Brioche bun with vegan "chicken" burger, sauce made with mayo, yoghurt, sweet and regular mustard, dill and honey, coleslaw, pickled onions and potato croquettes. Fast, unhealty and crunchy, exactly what I was craving all day (:

with a salad

These are hands-down the best chocolate chip cookies i've ever baked, and they use applesauce instead of eggs!! Recipe for those interested: https://thebananadiaries.com/simple-vegan-chocolate-chip-cookies/

I bring these to parties and people love them. I like to add a shot of espresso to the dough, and use two kinds of vegan chocolate. One of my favorites is this salty caramel bar you can get at Føtex and Bilka here in Denmark.

Fresh off the stove. I wouldn't say it's that authentic, just a workday meal. More of a normal gulyás but with beans for more sustenance. We all make it a bit different. Part of my family likes to add a lot of celery greens with smoked meats, others eat it with a drop of vinegar. I craved a heavy sourcream base, heavy on fats. It doesn't show really but once the beans fall apart and all things (fat on top) found it's place with sitting it's really thick and just warms your soul with every slurp. Like Marco Pierre White said: "A recipe can confuse you, but a story can inspire you."

Obviously the sausage is incorrect but it’s what I could source in a pinch here in Hungary.

Home made rye starter, came out nice and tangy.

Not the real deal of course but a decent substitute.