Results for “no-cook”

13 min

Greek Salad (Horiatiki)

The village salad of Greece: ripe tomatoes, cucumber, red onion, green pepper and olives in olive oil, crowned with a whole slab of feta and a pinch of oregano. No lettuce needed. Adapted from “Greek Salad” in the Wikibooks Cookbook (CC BY-SA 4.0). Gave amounts for every ingredient (the source lists none) for 4 servings, and dried oregano over the feta instead of an optional fresh sprig. Photo: Jpatokal, CC BY-SA 4.0, via Wikimedia Commons (“Greece Food Horiatiki”).

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28 min 23 min

Vietnamese Summer Rolls (Gỏi Cuốn)

Fresh, no-cook rolls of prawns, pork, rice noodles and herbs wrapped in rice paper. Fun to roll at the table. Adapted from “Summer Rolls” in the Wikibooks Cookbook (CC BY-SA 4.0). Doubled to 8 rolls for 4 people, started from dried vermicelli, made the prawns and meat amounts specific. Photo: pelican, CC BY-SA 2.0, via Wikimedia Commons (“Vietnamese spring rolls (23691938909)”).

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36 min 16 min

Methi Tadka Dal (Pigeon Pea and Fenugreek Curry)

Yellow toor dal cooked soft with tomatoes, onion and fresh fenugreek leaves, then finished with a sizzling tadka of ghee, mustard seeds, garlic and curry leaves. Comforting with hot rice. Adapted from “Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)” in the Wikibooks Cookbook (CC BY-SA 4.0). Measured the fenugreek, salt, spices and lemon juice; added a stovetop option for cooks without a pressure cooker. Photo: AugustineKajur, CC BY-SA 4.0, via Wikimedia Commons (“Dal Tadka-Delhi”).

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12 h 41 min 46 min

Falafel

Crisp chickpea fritters made the proper way, from soaked raw chickpeas blitzed with onion, garlic, parsley and warm spices. Stuff them into pita or eat them hot from the pan. Adapted from “Falafel” in the Wikibooks Cookbook (CC BY-SA 4.0). Halved the batch, made clear the chickpeas are soaked but not cooked, and added salt and frying times. Photo: やましこ, CC BY-SA 2.0, via Wikimedia Commons (“Falafel (49728839526)”).

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27 min 16 min

Gyudon (Japanese Beef and Rice Bowl)

Thin slices of beef and onion simmered in a sweet soy and dashi sauce and spooned over rice, with a soft egg, pickled ginger and spring onions on top. Japan's favourite fast weeknight bowl. Adapted from “Gyudon (Japanese Beef and Rice Bowl)” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled to two full bowls (300 g beef, a whole onion) with the sauce raised to match; rice amount and cooking times added. Photo: Calgary Reviews, CC BY 2.0, via Wikimedia Commons (“Beef Bowl, Gyūdon”).

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25 min

American Pancakes

Thick, fluffy griddle pancakes made light with a whipped egg white folded into the batter. Stack them up with butter, maple syrup and fresh berries. Adapted from “Pancakes (North American)” in the Wikibooks Cookbook (CC BY-SA 4.0). Added butter for the pan, the heat level and cooking times. Photo: Herson Rodriguez, CC0, via Wikimedia Commons (“Pancakes with Berries (Unsplash)”).

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1 h 13 min 23 min

Paprika Chicken (Csirkepaprikás)

Hungarian chicken slowly cooked down in a generous amount of sweet paprika, then finished with sour cream. Serve with dumplings, rice or mash. Adapted from “Paprika Chicken” in the Wikibooks Cookbook (CC BY-SA 4.0). Single amounts; served as 4 portions instead of 6–8 (one chicken). Photo: Kobako, CC BY-SA 2.5, via Wikimedia Commons (“Paprikahuhn”).

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4 h 13 min 18 min

Vanilla Panna Cotta with Berry Sauce

Italy's 'cooked cream': vanilla-speckled cream barely set with gelatine, turned out and served in a pool of bright berry sauce. Five minutes on the stove, then the fridge does the rest. Adapted from “Panna Cotta (Basic)” in the Wikibooks Cookbook (CC BY-SA 4.0). Gelatine doubled to 1½ tsp and softened in water instead of cream so the panna cotta sets firmly enough to turn out; added a quick blended berry sauce to serve. Photo: lowsource, CC BY-SA 3.0, via Wikimedia Commons (“Panna Cotta with strawberry sauce”).

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1 h 3 min 26 min

French Onion Soup

Golden onions simmered in beef stock with herbs and a splash of port, then topped with bread and Gruyère and grilled until bubbling. Vegetable stock makes a meat-free version. Adapted from “French Onion Soup” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled to 4 bowls with 1 litre of stock (the source's 1.5 litres serves 6) and added a time for cooking the onions. Photo: Ludovic Péron, CC BY-SA 3.0, via Wikimedia Commons (“Soupe à l'oignon”).

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42 min 39 min

Risotto ai Funghi (Mushroom Risotto)

A creamy, deeply savoury risotto built on porcini and their soaking liquid, finished with butter, parsley and Parmesan. Dried porcini work just as well as fresh. Adapted from “Risotto ai Funghi” in the Wikibooks Cookbook (CC BY-SA 4.0). Stock raised from 0.5 to 0.8 litre (plus the mushroom water) so the rice cooks through, wine cut from 1 cup to 150 ml, and vegetable stock used instead of chicken. Photo: Kolforn, CC BY-SA 4.0, via Wikimedia Commons (“-2019-12-22 Mushroom Risotto with onion and herbs finished with Parmesan and Mushroom, Trimingham”).

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57 min 20 min

Tortilla Española (Spanish Potato Omelette)

Spain's thick potato omelette: sliced potatoes and onions cooked slowly in olive oil, then set with beaten eggs and flipped onto a plate. Good warm or at room temperature, in wedges or in a sandwich. Adapted from “Tortilla Española de Patatas” in the Wikibooks Cookbook (CC BY-SA 4.0). More potato (750 g instead of 500 g) and 8 eggs instead of 10 for a better balance; salt and pepper given amounts and the optional cucumber left out. Photo: Tamorlan, CC BY 3.0, via Wikimedia Commons (“Tortilla Española-2011”).

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23 min

Nasi Goreng (Indonesian Fried Rice)

Indonesia's everyday fried rice: shallots, garlic and chile fried with chicken, then cold rice glazed with sweet soy sauce. Serve it with cucumber slices and, if you like, a fried egg on top. Adapted from “Nasi Goreng (Indonesian Fried Rice)” in the Wikibooks Cookbook (CC BY-SA 4.0). Gave amounts for the rice, oil and soy sauces; chose chicken and green beans from the optional list and read "fish oil" as fish sauce. The fried egg on top comes from the source's variations. Photo: Midori, CC BY 3.0, via Wikimedia Commons (“Nasi goreng di Rantepao”).

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23 min

Yeung Chow Fried Rice

The Cantonese fried rice found in every Hong Kong café: day-old jasmine rice tossed with prawns, char siu, bacon, peas and egg. A great home for leftover rice. Adapted from “Yeung Chow Fried Rice” in the Wikibooks Cookbook (CC BY-SA 4.0). Salt and pepper cut from 1 tbsp each to 1 tsp salt and ½ tsp white pepper; serves 3 rather than 7 for the same amount of rice. Photo: Ceeseven, CC BY-SA 4.0, via Wikimedia Commons (“Yeung Chow Fried Rice in Hong Kong Fast Food Shop”).

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30 min

Mejadra (Rice and Lentils with Crispy Onions)

A Palestinian staple that costs very little: lentils and rice cooked with warm spices and topped with deeply browned onions. Filling, vegan and better the next day. Adapted from “Rice and Lentils (Mejadra)” in the Wikibooks Cookbook (CC BY-SA 4.0). Corrected the lentil and rice weights to match 1 cup each and gave amounts for the oil, salt and spices. Photo: Tamorlan, CC BY-SA 3.0, via Wikimedia Commons (“Mujaddara - My own style”).

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28 min 21 min

Pad Thai

A family recipe for Thailand's best-known noodle dish: rice noodles tossed in a sweet, sour and salty tamarind sauce with egg, bean sprouts and peanuts. Adapted from “Pad Thai” in the Wikibooks Cookbook (CC BY-SA 4.0). Chili flakes cut from 2 tbsp to 1–2 tsp, fewer bean sprouts, the "assorted vegetables" made specific. Photo: Index Librorum Permissorum, CC0, via Wikimedia Commons (“Pad Thai 2018-12-26 (1)”).

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25 min

Lo Mein

Soft egg noodles tossed in a hot pan with chicken, shrimp and crisp vegetables and coated in soy sauce. A flexible stir-fry that takes whatever meat and vegetables you have. Adapted from “Lo Mein” in the Wikibooks Cookbook (CC BY-SA 4.0). Fixed amounts for 4 in place of equal "parts" and "enough" soy sauce; picked chicken, shrimp, broccoli, carrot and asparagus from the suggested options and added spring onions to finish. Photo: jeffreyw, CC BY 2.0, via Wikimedia Commons (“Lo mein (13878821955)”).

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1 h 15 min 37 min

Shepherd's Pie

Minced lamb simmered with carrots, peas and sweetcorn in a savoury gravy, topped with buttery mash and baked until golden. A proper British family supper. Adapted from “Shepherd's Pie III” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled from 1–2 to 4 servings with amounts for the vegetables, ketchup and stock; the stock now has 300 ml water so it can simmer, and an onion stands in for the unspecified mixed vegetables. Photo: Peachyeung316, CC BY-SA 4.0, via Wikimedia Commons (“Shepherd Pie from Grand Cafe”).

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4 h 3 min 25 min

Crème Brûlée

Silky vanilla custard baked gently in a water bath, chilled, then finished with a layer of sugar caramelised until it cracks under the spoon. Adapted from “Crème Brûlée III” in the Wikibooks Cookbook (CC BY-SA 4.0). Doubled to 4 ramekins with vanilla as the flavouring and less sugar on top (1 tbsp per ramekin); the water bath now comes halfway up the ramekins. Photo: Syced, CC0, via Wikimedia Commons (“Crème brûlée at restaurant in Zushi”).

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25 min 13 min

Spaghetti alla Carbonara

The Roman classic with no cream: crisp guanciale, egg yolks, pecorino and plenty of black pepper, turned silky by the heat of the pasta. Adapted from “Spaghetti alla Carbonara” in the Wikibooks Cookbook (CC BY-SA 4.0). Pork, cheese and oil set to single amounts; steps reordered to run in parallel. Photo: Luca Nebuloni, CC BY 2.0, via Wikimedia Commons (“Spaghetti alla carbonara (32998643591)”).

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45 min 41 min

Swedish Meatballs (Köttbullar)

Small, tender beef and pork meatballs browned in butter, with a quick cream gravy from the pan. Serve with mashed potatoes and lingonberry jam, the Swedish way. Adapted from “Swedish Meatballs I” in the Wikibooks Cookbook (CC BY-SA 4.0). Liquid set to 150 ml (the source gives 200–300 ml), salt and pepper given amounts, and a simple cream gravy added from the source's serving note. Photo: dronepicr, retouched by MagentaGreen, CC BY 2.0, via Wikimedia Commons (“Köttbullar mit Kartoffelpüree (31488444044 retuschiert)”).

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41 min 14 min

Shakshuka

Eggs gently set in a pan of tomatoes, sweet red pepper, chile and plenty of garlic, all warmed by paprika. Bring it to the table in the pan with bread for mopping up. Adapted from “Shakshuka I” in the Wikibooks Cookbook (CC BY-SA 4.0). Oil halved to 3 tbsp; added a 10-minute simmer so the tomatoes thicken before the eggs go in, and a lid to set the whites. Parsley moved from the notes into the recipe. Photo: Calliopejen1, CC BY-SA 3.0, via Wikimedia Commons (“Shakshuka by Calliopejen1”).

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2 h 5 min 29 min

Pavlova with Berries

A crisp-shelled, marshmallow-soft meringue piled with whipped cream and fresh berries, the celebration dessert of Australia and New Zealand. Bake the base ahead and assemble just before serving. Adapted from “Pavlova” in the Wikibooks Cookbook (CC BY-SA 4.0). Gave amounts for the cream, powdered sugar and fruit; the sugar is beaten in gradually rather than folded, and the meringue cools in the switched-off oven, as the source's notes suggest. Photo: Dariusz Więckiewicz, CC BY-SA 4.0, via Wikimedia Commons (“Pavlova Cake”).

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1 h 27 min 27 min

Chicken Tagine with Lemon and Olives

A light take on the Moroccan classic: chicken dusted with turmeric and a little heat, then braised with ginger, cinnamon, green olives and lemon. Serve with couscous or bread for the sauce. Adapted from “Chicken Tagine with Lemon and Olives” in the Wikibooks Cookbook (CC BY-SA 4.0). Chicken thighs instead of breasts (breasts dry out over a long simmer), simmered 40 minutes instead of an hour; more chicken and stock to serve 4, and an optional preserved lemon. Photo: Foodista, CC BY 2.0, via Wikimedia Commons (“Moroccan food-Chicken tagine with preserved lemons and olives-02”).

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1 h 10 min 20 min

Rich Walnut Brownies

Dense, deeply chocolatey brownies made with unsweetened baking chocolate and studded with chopped walnuts. One bowl, one small tin. Adapted from “Rich Brownies” in the Wikibooks Cookbook (CC BY-SA 4.0). Halved to fit one 20 cm tin and corrected the gram weights for the sugar, flour and nuts, which didn't match the source's cup amounts; butter chosen as the fat. Photo: Veganbaking.net, CC BY-SA 2.0, via Wikimedia Commons (“Ultimate Vegan Brownies with walnuts, mjune 2010”).

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