❄️ 16 Recipes That Require No Oven At All!

Cool, quick, and hassle-free — perfect for busy days or heatwave cooking.

#food #recipe #nooven #easyrecipes #tasty #yum #snacks #homemade #quickmeals #foodie ❄️

https://www.binkysculinarycarnival.com/16-recipes-that-require-no-oven-at-all/

Bulgur Tomato Salad with Mozzarella – a perfect light Lunch or Dinner

You know those random kitchen ideas that suddenly turn out to be brilliant?

That’s exactly what happened here. I was standing in my kitchen, craving something quick and light — and then it hit me: why not cook bulgur in the rice cooker? It’s faster than boiling pasta, there’s less steam fogging up the kitchen, and it’s honestly the easiest thing ever.

Let’s see what else I added to my salad:

Ingredients (for 1 person)

• ½ rice cooker cup bulgur
• ¾ cup water
• 3 large beef tomatoes
• 125 g mozzarella cheese
• Salt and pepper to taste
• Salt, curry powder, paprika powder, and Italian herbs to taste
• A few tablespoons of Olive oil
• A few tablespoons of Balsamic vinegar

Preparation

Cook the bulgur in the rice cooker with the water — it only takes a few minutes until it’s fluffy and tender, kind of like al dente pasta. When it’s cooked, I recommend to fluff it as you would do with rice, unplug the rice cooker, and let it sit for another 4-5 minutes.

Then, remove the lid and the cooking pot from the cooker, and let the Bulgur cool down while you chop the tomatoes and mozzarella into bite-sized pieces.

In a bowl, combine everything and season with salt, pepper, curry, paprika, and Italian herbs. Drizzle generously with olive oil and a splash of balsamic vinegar, then toss until well mixed.

I ate half of the salad for dinner, and brought the other half to work the next day, and I have to tell you: If you can, let the salad rest in the fridge for a few hours (or even better, overnight in an airtight container). The bulgur soaks up the dressing beautifully — way better than pasta ever could — and the flavor becomes so much more intense.

I was honestly blown away by how good this turned out — so simple, yet so flavorful.
Have you ever tried bulgur before? What do you think about using the rice cooker for it? Let me know in the comments — I’d love to hear your thoughts and kitchen experiments!

#bulgur #cheese #cold #completeDish #curry #mozzarella #noOven #quick #riceCooker #salty #sideDish #spicy #tomatoes #vegetarian

No oven needed! This Dubai-style chocolate bar is made with just 6 ingredients: chocolate, pistachios, tahini, kataifi, butter, and honey.

📕Recipe: https://www.joinyourlife4u.com/dubai-chocolate-bar-pistachio-tahini/
More: https://www.joinyourlife4u.com/

#easyrecipes #nooven #chocolatetreats #dubairecipe #homemadedessert #middleeasterninspired #pistachiochocolate #tahinirecipe #chocolatelovers #dessertideas #kataifi #foodblogger #simpleingredients #mastochefs

My Homemade Version of a Kebab

One of my and my family’s favorite street food — whether it was in Switzerland, Germany, or Italy — has always been Döner Kebab. Döner being the Turkish word for something that’s rotating, and Kebab meaning roast meat.

There are quite a few restaurants that sell Döner Kebab here in Bali. But firstly, they are very expensive (the price/value ratio is a disaster), secondly, the food doesn’t even taste good, and thirdly, the sauces they use seem to contain additives because my family and I often felt unwell after having eaten one of these Kebabs (@Monch from The Monching’s Guide: Remember what you told me about MSG? I somewhat fear that this could be the culprit in the case of the sauces, too)

So, as I’ve done with many other dishes, I decided to prepare our Döner Kebab myself from scratch.

In one of our orders, they had used a very nice and fluffy flatbread, so I decided to make one with yeast, instead of the yeast-free flatbread I used for example in my Gyros dish.

As for correctness, our Döner Kebab isn’t really a Döner because the meat served in Döner Kebab is prepared on a long, rotating metal skewer which is roasted with gas flames, and then gradually sliced off it. That’s why I call my dish just Kebab.

The dish is quite satiable, but because my family and I had been working on a new chicken house for our hen Henriette, we were pretty hungry. So it was enough for us 3, but would probably also feed 4 persons.

So here are all the ingredients I used in our Kebab:

Ingredients (for 3 quite hungry eaters, or 4 with average hunger)

Pickles

• 2 carrots
• 1 small daikon radish
• 1/2 small red cabbage
• 1/2 small cabbage
• 10m ml vinegar (1:4 if concentrated)
• 2 teaspoons sugar
• 1/2 teaspoon salt

Tzatziki sauce

• 250 ml homemade Kefir*
• 2 Balinese cucumbers (or 1 normal one)
• 2 garlic cloves
• 1 teaspoon salt

Dough

• 250 g bread flour
• 3 tablespoons oil
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 180 ml water
• 3,5 g instant yeast
• 30 ml water
• 1 egg

Meat

• 1 deboned chicken breast (3 deboned chicken legs or a mixture of breast and legs are perfect, too)
• 4 shallots
• 2 garlic cloves
• Paprika powder, curry powder, chili powder, salt, pepper to taste

Optional:

• Lettuce, chili sauce, raw or roasted onion rings

* you can use yogurt or greet yogurt too, but make sure that it is natural, unsweetened.

Preparation

Wash, peel and cut julienne all ingredients. Put in airtight container, add liquid. Let rest for 4–5 hours in the fridge, moving once in a while, so that all the vegetables get soaked. Get rid of the pickling liquid.

Wash, peel, and grate the cucumbers. Squeeze the liquid out of the grated cucumbers, and place them in a bowl. Peel and grate the garlic onto the cucumbers. Add salt and kefir, and mix well. Cover with a silicone lid, and let rest in the fridge for at least 1 hour.

Measure the water for the dough, add the sugar and yeast, and mix well. Let rest for 8–10 minutes, until it starts bubbling, and the yeast is activated. Mix with all other dough ingredients in a bowl. Grease your hands with a bit of oil, and knead for 7–8 minutes. Let rest for 45 minutes in an oiled bowl, covered with a silicone lid or a humid towel.

Cut the chicken breast into small strips. Peel the garlic cloves and the shallots, and cut them into small cubes.

After the dough has rested, form a circle the size of your baking tray (mine is 28-30 cm diameter) on a floured piece of baking paper. Cover and let rest for 15 minutes. In the meantime, heat your oven to 240 degrees Celsius (about 460 degrees Fahrenheit), top and bottom heat.

After this resting time, whisk the egg and the 30 ml water in a cup, and brush the dough surface with the water-egg mixture, and let rest for another 10 minutes.

Bake for 8–10 minutes, until the surface of the flatbread has turned golden brown.

While the bread is baking, take the Tzatziki Sauce and the vegetables out of your fridge.

Heat a few tablespoons of oil in a wok or frying pan, and stir-fry the onions and the garlic. Add the rest of the spices, and stir-fry for about 1 minute. Add the meat, and roast it until it is well done, almost starting to get charred.

Take the flatbread out of the oven, cut it into 3 or 4 pieces, and make a cut horizontally across each piece so that it becomes like a triangular bread pocket.

Fill the bread pockets with the pickled vegetables, the meat, and the Tzatziki Sauce.

Enjoy!

Unfortunately, when I first prepared the Kebab, I somehow forgot to add the yeast to my flatbread. Probably because when I prepared other flatbread, I always made them yeast-free.

The second time, the next day, I didn’t have any daikon radish and carrots left, so I only used the red and white cabbage. That’s why you don’t see the daikon and carrots in the photo. Sorry also for the scarce photo quality. I was quite in a hurry when taking the picture, and pretty hungry. But I still wanted to share a photo of the ready to devour Kebab.

Have you ever eaten a Döner Kebab? Back in Switzerland, it was still served with lamb meat. That’s the one I loved most. Which one did you taste, and which one was your favorite?

Feel free to share your impressions in the comments.

#bread #cabbage #carrot #chicken #cucumbers #daikon #flatbread #food #garlic #noOven #recipe #recipes #vegetables