What to cook without electricity and gas: 7 simple recipes for every day

> What to cook without electricity and water/Yevhen Klopotenko

In blackout conditions, without gas and electricity, at first glance, it is difficult to prepare food normally. However, it is possible, the main thing is to always have a supply of food.

Radio Maximum in its new material has prepared a selection of simple dishes that can be prepared even in the most difficult times: when there is no electricity or gas.

Blackout Food List:

• Fats:olives, olives, nuts, seeds, cheese, feta, aged cheese, oil, cod liver, lard, coconut shavings, peanut or other nut pastes
• Proteins: tofu/soybean m meat, beans, canned lentils, dried meat, dried fish (industrial), liver pastes, meat pastes, sour milk cheeses, milk powder, hummus
• Carbohydrates: bread, loaves, buckwheat, couscous, rice noodles, pita, pita bread, instant oatmeal, freeze-dried cereals, freeze-dried chickpea, lentil, mushroom soups
• Vegetables/fruits,that do not require heat treatment: carrots, cabbage, Korean carrots, sauerkraut, pickled cucumbers, zucchini caviar in a jar, pasteurized vacuum beets, tomatoes, cucumbers, apples, pears, citrus fruits, bananas
• Other : honey, jam, sauces, chocolate, cocoa, dried fruits.

Recipes for blackout meals:

< h4>1. Canapés with avocado and sprats from Yevhen Klopotenko

Ingredients:

• 1 avocado
• 1 tbsp. lemon juice
• 4 pieces of bread
• 1 can of sprats

Method of preparation:

1. Dry 4 pieces of bread in a dry pan or in the oven for 10 minutes at a temperature of 160 degrees.

2. Cut the avocado, remove the stone and scoop out the flesh with a spoon. Mash the avocado with a fork and sprinkle 1 tbsp. lemon juice.

3. Spread the avocado on the bread, top with the desired amount of sprats and serve.

Avocado sandwiches and sprats

2. Quinoa and tofu bowl

Ingredients:

• Quinoa
• Tofu cheese
• Carrot< /li>
• Cabbage
• Mushrooms
• Broccoli

Method of preparation:

1. Cover the quinoa with cold water and leave overnight.

2. Place on a plate, add cubed tofu cheese, thinly sliced ​​carrots and cabbage, and other vegetables you have.

3. By the way, do not forget about mushrooms and broccoli, they can be eaten raw. The main thing is to wash the cabbage well and clean the mushrooms from dirt before use.

4. If you have the opportunity to heat the water, you can pour boiling water over broccoli cut into small florets and leave it for 10 minutes, and then add it to the dish.

Quinoa bowl and tofu

3. Lavash with cheese

Ingredients:

• Lavash
• Sour milk cheese
• Spices
• Greens
• Tomatoes

Method of preparation:

1. Take a pita or pita and wrap sour milk cheese inside. (or add cheese instead of cheese and spices)

2. Add spices: pepper, salt, dried garlic.

3. Add greens and tomatoes. Wrap pita bread.

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Lavash with cheese

4. Bread with salad

Ingredients:

• Cod liver
• Eggs
• Bread

Method of preparation:

1. Boil eggs and rub on a grater.

2. Combine cod liver and grated eggs.

3. Mix and spread on bread.

Bread with salad

5. “Night” oatmeal

Ingredients:

• 1 cup of oatmeal
• 1 cup of milk or water

< li>1 tsp. sugar or honey

• 1/3 tsp. cinnamon
• Fresh fruits and berries – for serving.

Method of preparation:

1. Pour oatmeal into a bowl or jar, add cinnamon, sugar or honey. Mix.

2. Pour milk or water, cover and leave overnight.

3. In the morning, spread on plates, decorate with fresh berries or fruits and, if desired, sweeten the porridge with honey or syrup.

“Night” oatmeal

6. Chia pudding

• Chia seeds – 2 tbsp. l. per serving
• Milk or low-fat kefir – 0.5 cups per serving
• Honey or syrup
• Ground cinnamon
• Jam or fresh berries

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Method of preparation:

1. Pour chia seeds into a glass, add cinnamon (can be replaced with vanilla or cocoa powder), honey, syrup or other sweetener.

2. Pour kefir or milk (you can use both regular and plant milk). Leave overnight in the refrigerator.

3. In the morning, decorate with jam or fresh berries.

Chia pudding

7. Pate with tuna and olives by Yevhen Klopotenko

Ingredients:

• 150 g of canned tuna in its own juice
• 100 g pitted olive
• 1 lemon
• 2 small pieces of dry oregano or a mixture of dry herbs
• 5 sprigs of parsley
• 200 g of cream cheese
• 1 baguette
• 1 tbsp. l. sunflower oil (for frying)
• salt and pepper to taste

Method of preparation:

1. Cut the baguette at an angle of about 45 degrees into 1 cm thick slices.

2. Heat the pan with 1 tbsp. l. of sunflower oil and fry the baguette slices on both sides until crispy. In the process of frying, salt them a little and sprinkle with a mixture of dry herbs or oregano.

3. Cut 100 g of pitted olives into small cubes, as small as possible. So the spread will have a more uniform structure.

4. Wash the lemon and cut thin strips of peel using a special peeler knife, a paring knife, or a grater with small holes. Remember that you need to remove only the upper yellow layer of the peel.

5. Wash 5 sprigs of parsley, separate the leaves from the stems and finely chop with a knife.

6. Open the can of tuna and drain all the juice. Mix tuna, olives, lemon zest, parsley and 200 g of cream cheese in a bowl. Mix with a fork until a homogeneous mass is obtained, salt and pepper to taste.

7. Spread pate on the dried baguette pieces and, if desired, decorate with a little lemon zest.

Pate with tuna and olives/Yevhen Klopotenko