15 minDay-old bread soaked in vanilla and cinnamon custard, then fried in butter until crisp outside and soft in the middle. Brioche or challah make it extra rich. Adapted from “French Toast” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled to 2 servings (2 eggs for 4 slices) and gave set amounts for the vanilla, cinnamon, sugar and butter; the pepper is left out. Photo: Ralph Daily, CC BY 2.0, via Wikimedia Commons (“French Toast (16251867289)”).
1 h 3 min 26 minGolden onions simmered in beef stock with herbs and a splash of port, then topped with bread and Gruyère and grilled until bubbling. Vegetable stock makes a meat-free version. Adapted from “French Onion Soup” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled to 4 bowls with 1 litre of stock (the source's 1.5 litres serves 6) and added a time for cooking the onions. Photo: Ludovic Péron, CC BY-SA 3.0, via Wikimedia Commons (“Soupe à l'oignon”).
41 min 14 minEggs gently set in a pan of tomatoes, sweet red pepper, chile and plenty of garlic, all warmed by paprika. Bring it to the table in the pan with bread for mopping up. Adapted from “Shakshuka I” in the Wikibooks Cookbook (CC BY-SA 4.0). Oil halved to 3 tbsp; added a 10-minute simmer so the tomatoes thicken before the eggs go in, and a lid to set the whites. Parsley moved from the notes into the recipe. Photo: Calliopejen1, CC BY-SA 3.0, via Wikimedia Commons (“Shakshuka by Calliopejen1”).
14 minThe tapas-bar favourite from southern Spain: shrimp sizzled in olive oil with lots of garlic, paprika and a splash of sherry. Bring bread for the oil. Adapted from “Gambas al Ajillo (Garlic Shrimp)” in the Wikibooks Cookbook (CC BY-SA 4.0). Converted to metric with single amounts. Photo: Missvain (Sarah Stierch), CC BY 4.0, via Wikimedia Commons (“Layla at MacArthur Place - 2021-05-20 - Sarah Stierch 03”).
12 h 41 min 46 minCrisp chickpea fritters made the proper way, from soaked raw chickpeas blitzed with onion, garlic, parsley and warm spices. Stuff them into pita or eat them hot from the pan. Adapted from “Falafel” in the Wikibooks Cookbook (CC BY-SA 4.0). Halved the batch, made clear the chickpeas are soaked but not cooked, and added salt and frying times. Photo: やましこ, CC BY-SA 2.0, via Wikimedia Commons (“Falafel (49728839526)”).
45 min 41 minSmall, tender beef and pork meatballs browned in butter, with a quick cream gravy from the pan. Serve with mashed potatoes and lingonberry jam, the Swedish way. Adapted from “Swedish Meatballs I” in the Wikibooks Cookbook (CC BY-SA 4.0). Liquid set to 150 ml (the source gives 200–300 ml), salt and pepper given amounts, and a simple cream gravy added from the source's serving note. Photo: dronepicr, retouched by MagentaGreen, CC BY 2.0, via Wikimedia Commons (“Köttbullar mit Kartoffelpüree (31488444044 retuschiert)”).
1 h 27 min 27 minA light take on the Moroccan classic: chicken dusted with turmeric and a little heat, then braised with ginger, cinnamon, green olives and lemon. Serve with couscous or bread for the sauce. Adapted from “Chicken Tagine with Lemon and Olives” in the Wikibooks Cookbook (CC BY-SA 4.0). Chicken thighs instead of breasts (breasts dry out over a long simmer), simmered 40 minutes instead of an hour; more chicken and stock to serve 4, and an optional preserved lemon. Photo: Foodista, CC BY 2.0, via Wikimedia Commons (“Moroccan food-Chicken tagine with preserved lemons and olives-02”).