Broccoli salad with bacon and pecans
Broccoli salad with mayonnaise, raisins and bacon, left to rest overnight in the refrigerator. Times estimated by artificial intelligence.
Meals without an oven
Seven pan-cooked dishes, with no oven needed.
Au Menu helps you choose meals and plan your shopping.
Your week without an oven
- Monday
- Tuesday
- Wednesday
- Thursday
- Friday
- Saturday
- Sunday
Shopping for the week
Fruit and vegetables
- aubergines · 125 g
- mint · 8 g
- peppers · 100 g
- garlic · 2 cloves
- chilli flakes · 1 g
- onions · 200 g
- spring onions · 30 g
Dairy and cheese
- pouring cream · 100 ml
- egg · 5 pieces
- plain yoghurt · 75 g
Meat and fish
- pork fillet · 300 g
- tuna in brine (drained weight) · 140 g
- chicken breast · 300 g
Pantry
- vegetable stock · 150 ml
- olive oil · 50 ml
- raisins · 30 g
- couscous (dry) · 125 g
- olive oil · 30 ml
- dried spaghetti · 200 g
- mustard · 20 g
Bakery
- wheat tortilla · 4 pieces
Au Menu suggests: starter, main, dessert
Starter, main and dessert ideas centred on pan cooking, without an oven.
Starter
See all recipes- French
Lyonnaise salad
Warm frisée salad with crispy lardons, a poached egg and vinaigrette.
- North African and Middle Eastern
Egg and herb brik
Crisp brik pastry sheets with egg, parsley and fresh cheese.
- Asian
Rice noodle soup with stir-fried beef and pak choi
Rice noodles and pak choi in ginger broth, topped with beef seared in sesame oil.
Main
See all recipes- French
Mild chicken curry and rice
Chicken in a mild curry and cream sauce, with rice. Times estimated by artificial intelligence.
- Asian
Mung bean sprout omelette
Omelette with mung bean sprouts, spring onions and soy sauce.
- North African and Middle Eastern
Couscous with pan-fried vegetables and mint
Couscous with aubergines, peppers, raisins and mint.
- Italian
Spaghetti with garlic and olive oil
Spaghetti with garlic, olive oil and chilli.
Dessert
See all recipes- American
Pancakes
Fluffy pancakes. Makes 12 pancakes: one serving is one pancake.
- French
Orange crêpes
Thin crêpes coated with an orange and salted butter sauce.
Tips for planning your week
Vary meals with a pan and a hob
Filled omelettes, sautéed vegetables, patties and saucy pan dishes offer alternatives to oven cooking. This week focuses on frying-pan recipes; some need a saucepan for the accompaniment too. Check the equipment first, especially in a small kitchen.
Match the pan to the quantity
Crowded ingredients release water and brown less well. For a large group, cook in batches or use two pans if available. Increasing servings can therefore lengthen cooking even when the recipe remains simple.
Use a lid for the result you want
A lid keeps steam in to soften vegetables or continue gentle cooking. Remove it to reduce a sauce. For browning, watch moisture and leave space between pieces; adjust the heat gradually to suit your equipment.
Plan around a single ring
Read the recipe for simultaneous cooking tasks. With only one ring, choose a dish designed for one pan or an accompaniment ready to eat. A recipe without an oven can still need several saucepans.
Your questions about these meals
What can I cook if I do not have an oven?
Try a stir-fry, a filled omelette or a saucy pan dish. Pasta, rice and soups are other saucepan options; the seven dishes here focus on frying-pan cooking.
Do I need a frying pan with a lid?
Only if the recipe calls for one. The lid and pan size can affect cooking, so check the equipment and steps before starting.
How can I stop vegetables releasing too much water?
Drain them after washing, avoid overcrowding the pan and cook in batches if necessary. Cut pieces to similar sizes so they cook together.
Can I cook any oven dish in a frying pan?
Not by a simple conversion: heat, evaporation and timing change. Choose a recipe designed for a pan rather than borrowing the timings from a gratin or roast.