No cook power cut menu
The idea for this menu came to me when we had a power cut. The power cut was going to last 4 days and I was thinking what to eat using what we had in the fridge. In fact the power came back on after just 4 hours. Anyway, I’d planned it, and was even quite looking forward to it so I did this anyway. I included the Tabouleh with the main course.
In practice, you would adapt this to ingredients you have already – this can have many variations.
Tabouleh
Ingredients
- 1 cup cooked couscous
- 3 tbsp black olives finely chopped
- 1 small tomato or ½ roasted red pepper jarred, diced
- 1 tbsp capers optional
- 2 tbsp fresh coriander chopped
- 1 tbsp olive oil
- 1 tsp lemon juice tip: zest the lemon first as you will need it in the bean recipe
- salt & pepper to taste
- Pinch cumin or za’atar optional
Instructions
- In a bowl, fluff the leftover couscous with a fork.
- Stir in the diced tomato diced red pepper and capers.
- Stir in the chopped coriander.
- Drizzle with olive oil and lemon juice.
- Season to taste with salt, pepper, and cumin or za’atar if using.
- Mix well and serve at room temperature.
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White Bean, Coriander & Lemon Salad with Tuna
Ingredients
- 1 tin white beans e.g. cannellini, drained and rinsed
- 1 handfull fresh coriander roughly chopped
- zest and juice of ½ lemon
- 2 tbsp olive oil
- 1 tin tuna in olive oil drained
- ½ tsp chilli flakes optional
- salt & pepper to taste
Instructions
- In a bowl, combine the white beans with chopped coriander.
- Add lemon zest and juice, olive oil, and a pinch of salt and pepper.
- Arrange the tuna on the plates and sprinkle a pinch of chilli flakes over each serving
- Serve the bean salad on the plates or in a bowl with some extra coriander for garnish.
Notes
Optional Side Ideas
(Choose one or more depending on what you have on hand) A few olives, pickled vegetables or gherkins Jarred artichoke hearts or grilled red peppers
(Choose one or more depending on what you have on hand) A few olives, pickled vegetables or gherkins Jarred artichoke hearts or grilled red peppers
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No-Cook Spiced Milk Bread Dessert with Pistachios
a delicious and inventive dessert — almost like a no-bake take on shahi tukda or bread pudding with warm, spiced milk. This dessert is nourishing, subtly sweet, and perfectly suited to a no-power situation.
Ingredients
- 3 slices of stale bread white or brioche-style works best
- 1 cup milk or plant milk if preferred
- 2 tsp honey to taste
- 1 pinch cinnamon
- 1 pinch A pinch of turmeric or a few threads of saffron soaked in 1 tbsp warm water or milk
- 1 tbsp pistachios chopped
- Optional: a drop of vanilla extract or a dash of cardamom
Instructions
- Infuse the milk: In a bowl or jug, mix milk with honey, cinnamon, and turmeric or saffron. Stir well until the honey dissolves. Let it sit for a few minutes so the flavors meld. Add vanilla or cardamom if using.
- Prepare the bread: Remove/cut and hard crusts. Cut the stale bread into small squares or tear into rustic chunks. Arrange in serving bowls or glasses.
- Pour & soak: Gently pour the spiced milk over the bread pieces, just enough to moisten without making them too soggy. Let it sit for 5–10 minutes so the bread absorbs the milk.
- With a fork, break up the bread pieces to even out the texture - not quite mashing it.
Garnish
- Sprinkle with chopped pistachios just before serving.
- Serve chilled or at room temperature. For a firmer texture, refrigerate for 30 minutes before serving.
Tried this recipe?Let us know how it was!
More simple dessert ideas
Option 1: Fresh fruit (grapes, berries, or sliced apple/pear)
Option 2: A few squares of dark chocolate with dried fruit or nuts
Option 3: Spoonful of yoghurt drizzled with honey and a sprinkle of cinnamon