If you're in a hotel or lodging without a well-equipped kitchen, the delivery menu might seem like your best friend. However, there are many ways to prepare tasty meals with just a kettle. All it takes is water and a few simple ingredients to make rice, soups and even curries.
Steps
Method 1 of 4: Cooking Eggs
Step 1. Break two or three eggs into a cup
Beat the egg to the edge of the glass. Start with light tapping and add strength until the egg breaks. Throw away the shell.
Step 2. Add salt, pepper and vegetables
Season the eggs with salt to taste. Try adding a handful per egg of pepper, onion, mushrooms and other chopped vegetables.
- You can also add a handful of ham or chopped spinach per egg.
- Do not use more than a handful of extra ingredients per egg. Otherwise, the revenue proportions will be wrong.
Step 3. Pour two tablespoons of oil into the kettle
Turn the kettle to grease the bottom well. Light the fire or resistance under the kettle and wait 30 seconds. To test the oil point, drop a drop of water into the kettle. The oil will squeak if it's on point.
If the oil is still not hot enough, repeat the test every 30 seconds
Step 4. Put the eggs and vegetables in the kettle and cook
Reduce the temperature to low or medium. With a long-handled wooden spoon, stir the eggs into the kettle. Stop cooking when they are fluffy and smell like stews.
- Ideal for this recipe is to use a wide-mouth kettle.
- Transfer eggs to a plate or bowl. Season with salt, pepper and ketchup to taste.
Step 5. Prepare a hard-boiled egg to make less mess
Place the egg in a ZipLoc and close tightly. If the bag no longer has the clasp, tie it with a wire. Put the bag in the kettle and cover with water. Cook in boiling water for ten minutes.
Method 2 of 4: Heating Soup
Step 1. Heat canned soups
Canned soups should normally be heated in pans. But if all you have is a kettle, don't despair. Open the can and pour the soup into the kettle. If it is concentrated, add water or milk in the amounts recommended by the manufacturer. Heat the soup for about eight minutes over medium heat. Let it cool for a few minutes before eating.
Step 2. Pour boiling water over the instant noodles
Prepare a quick and delicious ramen with instant noodles. Just place the noodle brick and the flavoring powder in a bowl. Then boil the water in the kettle and pour it into the bowl until all the noodles are covered. Place a plate or lid over the bowl and wait five minutes. Then just eat.
Step 3. Make chickpea soup
Pour a 200g can of chickpeas into a container. Add half a sliced red pepper and a handful of split peas. Add a tablespoon of soy sauce and one or two teaspoons of powdered coriander. Cover the ingredients with boiling water and place a dish or lid over the container to preserve the heat. Wait two minutes and enjoy!
- Season with salt and pepper to taste.
- To make the soup creamier, place the ingredients in a blender and cover them with boiling water. Beat on high power for approximately 20 seconds.
Step 4. Do not cook food inside the cans
Canned foods should be poured directly into the kettle before being heated. Putting the can on fire is dangerous and can cause the food to absorb metals and substances harmful to health.
Method 3 of 4: Making oatmeal
Step 1. Place the oats in a bowl
You can use rolled or instant oatmeal. Instant, as the name says, cooks faster, but it also makes a much more doughy porridge with less texture. A good idea might be to combine the two types of oats.
There is no “right” amount of oats to make porridge. If you are hungry, make at least one cup. If you just want to have a snack, half a cup should do it
Step 2. Boil twice as many cups of water
To cook one cup of oats well, you'll need two cups of water. Reduce the amount of water from three parts to two if you prefer a thicker porridge.
Change the water to milk if you prefer a thicker, more consistent porridge
Step 3. Add spices and flavors to the water
Add a dash of nutmeg, brown sugar, cinnamon or allspice to boiling water to add flavor to your porridge.
Use about a teaspoon of each spice and a tablespoon of sugar for each cup of oatmeal
Step 4. Pour water over the oats
Wait five minutes for oats to absorb water and cool slightly. Finally, add the spices and complements of your choice.
Method 4 of 4: Making Larger Meals in a Kettle
Step 1. Make rice in the kettle
Put a cup of rice in a bowl and cover with water. Drain the water through a fine sieve and pour the rice into the kettle, along with half a liter of water. Bring to a boil, fully lower the heat and cook the rice for 20 minutes.
- Taste a spoonful of rice after 20 minutes. If it's squishy, remove it from the heat.
- If you cannot knead the rice by hand, return it to the kettle and cook for another ten minutes.
- Serve rice with tinned beans or pickled vegetables.
Step 2. Make spaghetti bolognese
Put 100 g of spaghetti in the kettle. Break the noodles into smaller pieces if you need to. Cover with water and bring to a boil. Fully lower the heat and wait 25 minutes. Drain the pasta in a sieve and place it in a small bowl. Cover the bowl to retain heat.
- In another bowl, mix 170g of corned beef, a heaped teaspoon of olive oil and two heaped teaspoons of tomato paste. Season with thyme, oregano, salt and pepper to taste.
- Place ingredients in a ZipLoc. Secure the edge of the bag to the mouth of the kettle with the help of the lid.
- Cook the sauce for ten minutes. Then take it off the heat and pour it over the spaghetti. Finish the dish with grated Parmesan cheese and the complements of your choice.
Step 3. Cook vegetables in the kettle
Put a cup of chopped vegetables in the kettle and cover with water. Boil for ten minutes.
You can also make parboiled vegetables. Simply place them in a hard plastic tupperware, cover with water and place the pot inside the kettle
Step 4. Cook potatoes in the kettle
Chop the potato into pieces of about 1 cm. Put the pieces in the kettle and cover them with water. Bring to a boil for ten minutes. When you can pierce the pieces with a fork, drain the water through a sieve and place the potatoes in a bowl. Season with rosemary, anchovies, salt, thyme and whatever suits you best.