Your best summer recipes: no stove required / easy to make even when it’s hot

Dear Community,

What do you eat when it’s too hot to cook?

Please post only your own recipes—don’t copy recipes from the internet or books, thanks. 

Lots of salads—you don’t need recipes for those; you just throw in whatever you have on hand. Right now, I’m making a lot of tomato salad because my balcony garden is producing more than enough.

Salad is always a good option, especially with couscous or sometimes with croutons. We also often use an air fryer on the patio as an alternative to the oven. It’s basically just a convection oven, and it works for almost anything as long as the batch isn’t too large.

Just as Veronika often makes tomato salad, we’re now often having cucumber salad, since we harvest them every day. Pair that with a buttered slice of bread and a fried egg, and that’s all you need. 

If you’re in the mood for something fruity, you can also cook sour cherries or berries, thicken them a bit, and let them cool. Cold fruit soup with rice is always a good option, too. We used to have that a lot when I was a kid.

Best regards, Ina

Well, I love tomatoes with mozzarella. It’s quick to make and tastes great. 

I always drizzle balsamic glaze on top and add some good truffle oil. Then some basil leaves. Serve with flatbread—also for soaking up the marinade—there’s always a freshly baked one from the Turkish bakery across the street.

That’s all you need.

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Or marinated sausage salad.

Cut the Knacker (mine are made from bison; you can find them at a stand at my favorite market) in half lengthwise—and slice them thinly. Do the same with the red onion. Then I drizzle balsamic vinegar and truffle oil on top again. Let it sit for a bit. And enjoy. Serve with bread or flatbread.

Wishing you a delicious meal,

Marieclaire

When it’s hot, we like to eat small stuffed flatbreads with crumbled feta, ajvar, tomato, and cucumber. Just pop them in the contact grill for a bit until they’re crispy, and enjoy.

I’m also really into Asian food right now, like tofu with sesame seeds, broccoli, and coconut rice.

We’ve also been having grilled fish with salad quite often lately.

Today, for example, we had stuffed pasta (with beets and goat cheese—you can find it ready-made in the refrigerated section), served with a sauce made from pumpkin (which I always make myself) and sage.

Best regards, Claudia