5 Minute Food Fix
Does the question “What’s for dinner?” make you groan with despair? Are you lacking both time AND inspiration? Author Yumi Stynes and cookbook publisher Simon Davis are both busy, love food, and here to help. In a podcast you can whack on for the drive home from work, you get meal ideas realistic enough to be cooked that night, AND you get laughs while learning more about the food you've been cooking every day. Easy recipes and cooking hacks that will save you time and get you loving food again. For recipes, videos and laughs, check out: instagram.com/5minutefoodfix/?hl=en https://www.tiktok.com/@5minutefoodfix And to contact the show: foodfixemail@gmail.com Hosted on Acast. See acast.com/privacy for more information.
Episodes
On this Final Instalment of Simon Davis's shameful Air-Fryer Diaries, you'll discover what's still sitting in the hallway of Simon's house, in its boxed, unloved and unopened.
Yumi shares how she's been doing the audiobook recordings for a couple of her books...
ALSO - how to make the greatest, easiest dessert ever: AFFOGATO?!
It's so good it's almost uncanny.
RECIPE:
Ball up your best vanilla ice-cream into a neat spheres ...
Simon is sheepishly confessing to two cooking FAILURES - and one win.
What on earth are they?
And what delicious food can we possibly eat to get us through the grimmest months of winter?
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Both your hosts Yumi and Simon have so far resisted the allure/hype of the AIR FRYER.
Neither has one - til now!
But why have they resisted? And what could make them cave?
____________________________________
The link to Simon's son's beloved Sausage Rolls on RecipeTinEats is here.
The book that Yumi's son took camping despite the lack of oven and general cooking equipment is Reece Hignell's CAKE BOI
Finely slice your onion, pre-heat your fry pan then add 3 tbs good olive oil.
Gently sautee your onions for ...wait.
TWENTY MINUTES??
Listen here for WHY -
...and some hacks if you simply can't spare the time.
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On this episode, Yumi floats her theory about why 40th birthdays are often a big, fat non-event.
Then we go all-in on Yumi's son's newest favourite cake. (Since recording this episode, she's made it twice more: both little ones LOVE IT in their school lunches.)
It's a Nagi recipe from Recipe Tin Eats and you can find it here.
And if it's your 40th birthday soon? GO EASY ON YOURSELF. There'll be more birthdays!
2025 might be the year that we begin to RE-appreciate the offcuts that used to populate the supermarket meat section back in our parents' day...
Liver, anyone?
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Sometimes a terrific NAME can get you racing to the kitchen to attack a recipe.
Who doesn't love 'Crunchy Fish', for instance?
And what about Pesce all’Acqua Pazza, or better known as 'Fish in Crazy Water'??
Find the recipe here - - or just gently fry up 1/4 cup olive oil with 2tsp salt, 700g chopped tomatoes and YOUR FAVE aromatics - eg., dried chillies, 1/2 tsp fennel seeds, 2 cloves of thinly sliced garlic and a pinch...
Your hosts go ALL IN for that great winter vegetable, FENNEL, which has the annoying habit of refusing to go off while taking up space in your fridge! Curse you, Everlasting Vegetable!
Yumi also recounts a breakthrough moment of understanding that oils and salads need to be co-ordinated, much like tops and bottoms do when putting together an outfit.
FENNEL AND SNOW PEA SALAD:
500g prepped snow peas, blanched in boiling water ...
Inspired by the chef Michael Moore who wrote a great book full of delicious and healthy recipes called BLOOD SUGAR - and also inspired by the need to bunker down under MANY layers of doona and thermals and eat hot, filling food, Yumi revisits an old recipe for baked meatballs that really is beautiful and very achievable.
Try it here:
Preheat the oven to 180C
Decant 2/3 of a bottle of passata into a baking tray with high sides.
Rol...
On your favourite food podcast, Yumi Stynes explains how food, in this case persimmons, connects her to her mother's culture.
Persimmons are, like asparagus, TRULY seasonal. Which is why we have to enjoy them in winter!
Dried persimmons are becoming A THING in Australia - and you can find the salad recipe here.
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Yumi has some personal news to share with Simon which she predicts will BORE HIM TO TEARS.
She also has an amazing Creamy White Beans recipe to share with everyone - TOTALLY NOT BORING!
It's a New York Times Cooking recipe - and you'll probably have everything you need to make it - just grab or make sure you have
- Fresh Cream
- Tomato Paste
- Half a jar of sundried tomatoes
Your hosts have a LOT of thoughts when it comes to ordering food at a restaurant.
What are the common mistakes?
How can you absolutely nail it?
On what topics should you consult with your waiter?
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Is there anything more inspiring for a keen cook than being asked to make something for a party at short notice?
Yumi is BACK and feeling good in her kitchen and was delighted to have a couple of cracks at making this cake by Nigella Lawson.
*After recording, she made it again for the party - here's what she said about the changes:
"Instead of Olive Oil, I used coconut oil!
(I know the whole name is Nigella's Olive Oil Cho...
We NEVER get tired of finding new ways to make potatoes exciting and delicious.
REAL QUICK:
To make Yumi's ALL KILLER, NO FILLER POTATO CRISP
Pre-heat the oven to 200C.
Have some finely chopped rosemary needles ready to go and have 1/4 cup of olive oil in a small pot, not heated yet.
Slice 4-5 decent-sized spuds into 2mm discs. Dump the lot into a big pot of salted, boiling water. Once the water returns to the boil (this will take a...
Corn ribs had a bit of a "moment" in restaurants around the country and around the world - - but what do you think?
(email us any time foodfixemail@gmail.com)
Your food-mad hosts discuss.
Yumi also has to share about these olives she'd never tried before...
...And gives you one more thing to add to your camp cooking repertoire, particularly if you love to cook on a fire!
This episode, your hosts Yumi and Simon go wildly off script and talk about:
The perils of buying wine as a sober person
A gumbooted and verdant field fantasy
...and there's a bunch of ridiculous lolling in there that a normal person might've edited out! WOOT!
Plus, Adam Liaw's Chicken and Mushroom Field Pie recipe is here.
Hosted on Acast. See acast.com/privacy for more informat...
Yumi has some (actually real) ideas about what kinds of gifts mothers want this Mother's Day.
(Clue: it's not chocolate, it's not a soft toy, it's no kind of inflatable silver balloon EVER, and it's definitely not a cleaning/housework appliance.)
And Simon wants to free listeners to make the soup they CAN - not the "perfect" soup!
Hosted on Acast. See acast.com/privacy for more informa...
It's not every day that recipe copyright and cookbook authoring is national news, so naturally Yumi and Simon have some thoughts!
From their two unique perspectives from the world of cookbooks and recipe authoring, they cautiously weigh in with diplomacy AND personal experience.
They also have a recipe to share! It's a 15 years old from Gizzi Erskine and Simon is SURE you're gonna love it!
If you've ever been to Japan (which more and more of you have been lucky enough to do!) - you may have visited an "Onsen" - hot spring bath.
Imagine notionally teaming that idea up with the idea of poaching eggs! What?! I can just picture the eggs luxuriating in the hot spring with a teeny tiny towel balanced on their foreheads...
One of my favourite resources for Japanese cooking is Just One Cookbook and they have a great wa...
In this episode our two hosts try to make each other laugh and dig a little into the culture of the Farmer's Market, what people get wrong when cooking with Haloumi - - - and what exactly this new thing is that we keep seeing on cafe menus: The HLT.
*tip: has nothing to do with Hormone Lighten-Up Therapy!
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