The topic has stalled... Well, I'll say my piece.
Basically, my mom has a lot of cooking magazines, and they have many recipes, but I only need them to understand the proportions, time, and temperatures. Also, there are some interesting ideas in them, but I never use a recipe completely because we don't have all the ingredients in our village (they do exist, but the selection leaves much to be desired).
Also, we don't have an oven, unfortunately, and I don't think our microwave with convection can replace it. So, we don't have pies, pastries, etc. But I am familiar with meringue – there's a recipe for meringue on a frying pan, although it's very specific. The proportions are 100g of sugar and a pinch of salt for three egg whites. We whisk the egg whites with salt, add a quarter of the sugar, whisk again until stiff peaks form, add all the sugar, and whisk again. Then it's simple – pour milk into the frying pan to the middle, bring to a boil, and use tablespoons to place the mixture in the pan. After 20-30 seconds, when the balls have doubled in size, flip them over, and after another 30 seconds, take them out. It's time-consuming, but very easy.
Drakkosha, thank you for the ideas, and special thanks for the cauliflower, it's very interesting