Cooking without electricity and gas: It's not just children who love rusk-banana lasagne
Created: 09/30/2022, 18:30
By: Anne Tessin
Rusks are easy to digest and last forever - ideal for emergency supplies.
© Jiri Hera/Imago
Cold recipes that can be prepared without gas or electricity are in demand.
Save money and energy, but not the taste: with rusk banana lasagne.
“Today the kitchen will stay cold!” – What was previously the announcement of a visit to a restaurant is now more and more often a reaction to rising energy prices or preparation for fear of a possible blackout.
In order to prepare for a crisis, it makes sense to take a few precautions, but also to have a few recipes up your sleeve that can be prepared without electricity and gas.
Then you don't just have to resort to bread with toppings if the worst comes to the worst.
There are many dishes you can prepare cold, but these aren't ideal unless you can gather all or part of the ingredients from your 10-day emergency stash.
This applies, for example, to this simple rusk and banana lasagna, which admittedly has little to do with the delicious original, but still brings variety to the menu.
Cold rusk banana lasagne: You need these ingredients
For 4 servings:
20 slices of rusks
2 bananas
1 cup UHT milk
Cinnamon and sugar (alternative: cocoa powder)
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How to prepare the Rusk Banana Lasagna
Line a casserole dish with a layer of rusks.
Break individual slices so you can cover the floor completely.
Using a spoon, drizzle the slices with milk—about 2-3 tablespoons per slice—and dust the layer with a cinnamon-sugar mixture or cocoa powder.
Peel the bananas, mash them roughly with a fork and spread the banana mixture over the rusk layer.
Cover the banana layer with rusks again, drizzle milk over them and finally dust everything with cinnamon sugar or cocoa powder.
After about half an hour, the rusk and banana lasagne will be well-done, the rusk will be nice and soft and you can enjoy this sweet lasagne.
If you don't have a banana at home, you can grate apples instead, or use applesauce directly - Öko-Test recommends this.
Storage and shelf life of rusks
Rusks are indispensable in a well-stocked emergency supply.
The twice-baked Einback, a light, sweet yeast dough, provides the body with nutritious carbohydrates, protein and fiber.
At the same time, rusks contain little fat and are particularly easy to digest, which makes them a popular choice for people with gastrointestinal problems.
Also crucial for stock-keeping: rusks can be kept sealed for about 12 months and can usually be eaten without hesitation for months after the best-before date has passed, after a visual, smell and taste test.
If the pack of rusks is open, it should be stored as dry and airtight as possible, then the rusks can be kept for at least four weeks.
You are looking for a warm recipe,
that you can cook from your emergency supplies?
Then try this creamy one pot pasta with peas and ham.
