The best no-cook dinner recipes to help you survive a heatwave (and they only have four ingredients!)
When the sun burns bright and makes you feel like stepping into a oven while walking into your house, the last thing you want to do is to open the oven. Paste your head into the refrigerator? Yes. Turn the oven to 200 degrees? NO.
Still, we need to eat even in a heat wave. Considering this, we have rolled some of the best recipes from the Canny Cook page in Eleanor Maidment’s You magazine, none of them requires cooking (except a few microwaves that will not affect the temperature of your kitchen). Moreover, they all contain only four main components and are designed to be particularly highly budget -friendly.
Dinner without oven, this way …
Smoked Mackerel, Wild Rice and Beet Salad
Wild rice is walnut and intact and it works perfectly in this healthy salad.
It provides 4 services
Price per episode 1.25 £ (bought)
2 x 250g Packages can be found in microwaves whole wheat, wild and red rice £ 1.50
500G cooked beet 59p
½ (half) a group of bow onions (about 50g) 69p
200g Hot Smoked Mackerel Fillet £ 2.25
From the store to the cabinet
2 tablespoons of olive oil
1 tablespoon of wine or apple cider vinegar
1 teaspoon of honey
Heat 1 rice according to package instructions. In the meantime, with a good pinch of salt and pepper with a large mixing bowl oil, vinegar and honey bearing a dressing.
2 Roughly chop the beets and throw them into the dressing with hot rice. Bring everything together, then let it cool for 5 minutes.
3 Slice the bow onion finely, mackerel stamps and discard from rice and beet. Divide and serve between the plates. Some chopped dill or rocket leaves make a nice addition.
Charrograd Pepper, Ricotta and Lentil Salad
A wonderful, light summer salad served with sermon bread or cooked with green lentils.
It provides 4 services
Price per episode 1.79 £ (tesco)
190g jar chargred peppers oil 2,75 £
250G ricotta £ 1.40
60G Wild Rocket 85p
250G Pouch Tomato Puy & Green Lentil £ 2.15
From the store to the cabinet
1 tablespoon balsamik (or wine) vinegar
1 teaspoon of honey
1 vinegar and honey from pepper and seasonal jar with 2 tablespoons of oil mixing by mixing a dressing
2 Place Ricotta in a mixing bowl, spice with salt and pepper and beat with a wooden spoon. (Mix some chopped fresh herbs or lemon peel.)
He generously spread Ricotta on the base of four plates. Fill with lentils, rockets and filtered pepper and finish with a saucery.
Smoke Kipper Pâté
Kippers (smoked herring) is exquisitely cheap and is often forgotten. They make a bright place for a light lunch
Nourishes 4
200G Smoked Kipper Fileto, 1,50 £
80g soft cheese, 85p
2 spring onions, 69p
1 teaspoon of hot blue radish sauce, £ 1.15
1 Heat the cippers according to the package instructions, then remove them from the packaging and allow to cool completely.
2 Throw the skin and stamp the meat into a small kitchen processor. Add soft cheese, wild radish, finely chopped bow onion, ½ (half) lemon peel and black pepper butter. A smooth Pâté’s buzzing.
3 Transfer to a bowl and cool for at least 20 minutes or 24 hours. Serve with toast or crisp.
Cucumber, melon and white salad
A great, colorful salad that makes lunch outdoors outdoors.
It provides 4 services
200G feta £ 1.69
1 melon melon £ 2
1 cucumber 89p
250G cherry hanging tomatoes £ 2.25
From the store to the cabinet
3 tablespoons olive oil
1½ (one and a half) TBSP Red Wine Vinegar
½ (half) TSP honey
1 reduce the cherry tomatoes in half, place them in a mixing bowl and spice with salt.
2 In the meantime, take the melon half and deck, then cut into slices and remove the skin. Chop into parts.
Mix the 3 cucumber length and collect the seeds (you can add them to Smoothies), then chop them into pieces
For 3 dressing, 3 tablespoons of olive oil, 1½ (one and a half) red wine vinegar and ½ (half) teaspoon of honey with salt and pepper beat.
4 Add the junction and cucumbers to the bowl with tomatoes, then throw it with half of the sauce. Give a large plate or divided between the individual plates and the crumbled white prophet. Sports on a slightly more dressing (you may not need them all). If there are some grated mint leaves, it is a nice addition.
Ajo Blanco
Great cottage cooled soup from Southern Spain.
It serves 3-4
150G BLANCED ALMOND £ 2.40
100g grumpy white bread, shells removed £ 1.45
2 teaspoons of vinegar £ 1.55
HAND GREEN GRAPE £ 1.30
From the store to the cabinet
2 tablespoons of olive oil
1 garlic clove
500ml water
1 This is a great recipe for the best white bread. Cut the shells and throw them and tear them into chunky pieces (you want approximately 75g in total). Dip a bowl of cold water for 10 minutes.
2 After 10 minutes, squeeze the bread to remove excess water and place almonds, vinegar, 2 tablespoons olive oil (infiltration) and 1 chopped garlic cloves in a high -speed mixer. Add 500ml cooled water, spice with salt and mix until smooth.
Add 3 tastes and a little more garlic, salt and vinegar – this is a thin balance, so add a little bit every time. If necessary, add more water to relax and mix again. If the tissue is a little gray, you can pass it through a sieve.
4 Cool for a few hours to allow the flavors to mix, then fill with sliced green grapes. Some finely sliced cucumbers also make a beautiful additional garnish.
Butter beans, tuna and celery salad
A fresh, fired salad that takes about 10 minutes to assemble.
It provides 4 services
220G jar tuna in olive oil (150g filtered weight) £ 3.65
2 x 400g butter beans (or approximately 480g cooked beans) £ 1.40
4 celery stalks 80p
1 small red onion 17p
From the store to the cabinet
1-2 tablespoons of white wine vinegar
Pour 1 oil into a bowl of tuna. Beat vinegar and plenty of salt and pepper. Add taste and more vinegar (if it needs more vinegar (a little Dijon mustard is also beautiful, if any), put aside.
2 tons of fish roughly stamp into a large mixing bowl. Choose the leaves from celery and chop roughly. Also, slice the stems and place them in the bowl with tuna. Add the filtered and rinsed butter beans.
3 Finely dice the red onion and add to the bowl. Pour more than half of the dressing and bring everything together. Add more dressing and spices if necessary.
4 Serve immediately or leave to sit for an hour and allow the flavors to mix. I like to add a few chopped boiled eggs before serving frequently.
Fig, Ricotta and Prosciutto Toast
A light dinner that takes less than 10 minutes to prepare.
It provides 4 services
4 fresh figs £ 2
250G ricotta £ 1.40
120G Pack Prosciutto £ 1.89
1 nut yeast 2 £ 2
1 4 Thick slice Mourdough cut. Fry in a bread frying machine or whisk with a little olive oil and rub it with the cut side of a garlic cloves and slowly fry under the grill or under a grill pan.
2 Turn Ricotta into a bowl with a little salt and pepper and beat with a wooden spoon. If so, you can also add finely grated lemon peel and grated basil or mint leaves.
3 Ricotta is generously broadcast on the toasts and with prosciutto curls and sliced or torn figs. Add some rocket leaves if any. Finish with a drizzle olive oil and salt and pepper scattering.
Turkish style tomato and white bean salad
A great lunch salad. Try it on top with sliced boiled eggs.
It provides 4 services
400G Hanging Tomato £ 2.30
1 teaspoon of sumac £ 1.70
1 red onion 17p
400G Can Cannellini Beans 70p
From the store to the cabinet
3 tablespoons olive oil
1 tablespoon of red wine vinegar
½ (half) TSP honey
1 Peel the onion, take it in half and slice it, and throw ½ (half) TSP sumac and a little salt. Put aside aside while preparing the rest of the salad.
2 Cut the tomatoes into thin wedges. Pour the beans and rinse. If there is a large handful of plain leafy parsley, if any.
3 In a large mixing bowl, beat olive oil, vinegar and honey together and spice with salt and pepper.
4 Add tomatoes, beans, onions and parsley (if you use it) to the bowl and throw it together. Discard the remaining ½ (half) TSP Sumac and sweeten. Leave for at least 15 minutes to allow the flavors to mix before serving.
Blueberry, lemon and mascarpone tart
The show stopping for every summer dinner. In -season fruits can be used or try the raspberry and peach mixture.
Nourishes 6
1 Sweet Cake Tart Case, £ 1.10
3-4 tablespoons of lemon curd, 76p
250g Blueberry, £ 3
250G mascarpone, £ 1.75
1 To loosen Mascarpone, beat 1-2 tablespoons with warm water and then spread to the tart vault. Fill with lemon cheese and use a spoon to fluve with Mascarpone.
2 Drag on the tart box and slice for service.
Berry Eton MESS
A British summer dessert that can be knocked out in 15 minutes.
Nourishes 6
8 MERİNGE NESTS, £ 1.60
600ml Dual Cream, £ 2.65
500g frozen summer fruits, £ 2.50
Powdered sugar
1 Solve the fruits. Add some ice sugar to taste and sweeten if necessary. (If preferred, a root ginger flower can be used sincere or syrup jumps).
Place 2 creams in a mixing bowl with 3 tablespoons powdered sugar and beat only to soft peaks. If there is a line vanilla extract, add.
3 Put the cloth slots into pieces and fold the cream.
4 Add the cream and cloth mixture to the glasses alternately with fruits. Some grated mint leaves or chopped fried nuts are dispersed.
