Recipes that keep your gas cylinder going longer

With the ongoing gas shortage, every extra minute the stove stays on feels like a luxury. The good news is that delicious meals do not always require long hours over a flame. These recipes are designed to keep cooking time to a minimum, while also keeping the kitchen cooler during the sweltering summer heat. Whether you are looking for a quick lunch, a light dinner, or a refreshing snack, these low-effort dishes prove that less time at the stove does not have to mean less flavour.

SHROOM GRAIN SALAD

Ingredients

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1 cup cooked brown rice

150g boneless chicken breast (boiled and sliced)

150g button mushrooms (sliced)

1 tbsp oil

1 small apple (diced)

1 small cucumber (diced)

1 tsp honey

2 tbsp chopped walnuts (optional)

Method

Heat 1 tablespoon oil in a skillet over medium heat. Sauté the mushrooms for 4–5 minutes until tender and lightly browned. Season with a pinch of salt and pepper, then let cool slightly.

In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined.

In a large bowl, combine the cooked brown rice, sliced chicken, sautéed mushrooms, diced apple, and cucumber.

Pour the dressing over the salad and toss gently until evenly coated. Sprinkle with chopped walnuts, if using. Serve immediately while the mushrooms are still slightly warm, or chill for 15 minutes before serving.

COLD RAMEN WITH SPICY PEANUT BUTTER SAUCE

Ingredients

2 packs instant ramen noodles

2 tbsp creamy peanut butter

1 tbsp soy sauce

1 tbsp sesame oil (optional)

1 tbsp vinegar

1 tsp honey

1 tsp grated ginger

2 cloves garlic (minced)

1 small cucumber (julienned)

1 carrot (julienned)

2 spring onions (thinly sliced)

1 tbsp roasted peanuts (chopped)

Fresh cilantro

1 tsp toasted sesame seeds (optional)

Method

Cook the ramen noodles according to the package instructions for two to three minutes. Drain and rinse thoroughly under cold running water until completely cooled. Drain well.

In a bowl, whisk together the peanut butter, soy sauce, sesame oil, vinegar, honey, ginger, garlic, and cold water until smooth and creamy.

Add the chilled noodles to the sauce and toss until evenly coated. Divide the noodles between two serving bowls and top with the cucumber, carrot, spring onions, chopped peanuts, sesame seeds, and cilantro.

Serve immediately, or chill for 10–15 minutes for an even cooler, more refreshing meal.

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VERDE MARINA PASTA SALAD

Ingredients

300g penne pasta

300g medium shrimp, peeled and deveined

3 tbsp extra virgin olive oil

2 cloves garlic (minced)

1 small cucumber (diced)

1 cup cherry tomatoes (optional)

¼ cup black olives (sliced)  

1 tsp lemon zest

2 tbsp fresh lemon juice

¼ tsp red chilli flakes

Salt and freshly ground black pepper, to taste

30g Parmesan cheese, shaved (optional)

Method

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain, rinse briefly under cold water, and toss with 1 tablespoon olive oil to prevent sticking. Let it cool.

Season the shrimp with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sauté the shrimp for 2–3 minutes per side until pink and just cooked through. Add the garlic during the last 30 seconds and cook until fragrant. Remove from the heat and let cool slightly.

In a large bowl, combine the cooled pasta, shrimp, cherry tomatoes, cucumber, and olives.

In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, lemon zest, chilli flakes, salt, and black pepper.

Pour the dressing over the salad and toss gently until everything is evenly coated. Chill for 15–20 minutes before serving to allow the flavours to meld. Garnish with shaved Parmesan and extra herbs, if desired. Serve cold or at room temperature.

CREAMY TUNA SANDWICH

Ingredients

4 slices sandwich bread (white or whole wheat)

160g tuna in water or oil (drained and flaked)

70g cream cheese 

¼ cup sweet corn kernels (cooked and drained)

1 tbsp mayonnaise

1 tbsp lemon juice

1 tbsp spring onions (finely chopped)

Salt and freshly ground black pepper, to taste

Lettuce leaves

Sliced cucumber

Sliced tomato

Method

In a medium bowl, combine the flaked tuna, cream cheese, mayonnaise, sweet corn, spring onions, and lemon juice. Season with salt and black pepper, then mix until smooth and evenly combined.

Spread a generous amount of the tuna mixture onto the slices of bread. Top with lettuce and sliced cucumber or tomato, if using. Cover with the remaining bread slices and press gently.

Slice each sandwich in half and serve immediately, or chill for 15–20 minutes before serving for a firmer filling.