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
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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Burrata was a bit of a fad food for a while there. Which didn't make it any less wonderful... but how do we imagine best serving this magical, pendulous bell of lactose now that we have had some experience with it?
Yumi tells us her favourite way to serve the cheese and Simon openly grieves missing out on travelling to the HOME of burrata for a burrata cookbook shoot.
Yumi and Simon are astonished to realise that their respective kids have ALL been reading Garfield comics and this has influenced their desire to eat LASAGNA!
Trouble is - good lasagna is pretty time-consuming to make.
So what to do?
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Your hosts are VERY INTERESTED to note that the flavour of the legendary ANZAC biscuit has been co-opted and is now a ....crumble topping?
What do you think?
There are an infinite number of recipes but this one looks a lot like the classic.
Pre-heat the oven to 180C.
Combine 1.25cups of plain flour with a cup of rolled oats, 165g caster sugar, and 3/4 cup of dessicated or shredded coconut.
In a medium-sized saucepan, melt 15...
Simon absolutely got me onboard for fancy and considerably more expensive *smoked* salt.
But as his "fancy" side becomes more and more apparent, the upgrade is revealed!
FANCY SALT GARLIC BREAD
Leave 100g of butter on the kitchen counter to soften.
Buy a baguette from the supermarket.
Slice it lengthways.
Combine the butter with one finely grated garlic clove and finely sliced basil leaves.
Mix and spread on the baguette.
Wrap...
Yumi has an update on what she's been inspired to cook due to working on this podcast...
She also wants to share a brilliant way of cooking TEMPEH, a delicious, vegan protein - with OUT deep frying it.
Listen for more and please remember to share this podcast with a friend! Word-of-mouth really is the greatest marketing. XX
Hosted on Acast. See acast.com/privacy for more informati...
Nigella Lawson is coming to Australia!! - - and your food-obsessed, Nigella loving hosts can't decide whether they can stump up for a ticket. What would you do?
(You can email us your thoughts any time at foodfixemail@gmail.com)
Simon has a story about, yes, having eaten genuine, home-cooked Nigella food back in England... and a recipe throwback to a staple in MANY houses - including Nigella's own. You can find it here but it...
Got fussy kids?
I FEEL YOUR PAIN!
Mine don't eat a huge variation of foods and I get tired of spinning the existing recipes 'round and 'round and around again...
The new thing they *might* actually try?
CRUNCHY TOFU
Silken tofu
rice flour
deep-frying oil
Tsuyu sauce for serving
Pre-heat the oil. (I use about 1.5 cups of vegetable oil in my smallest saucepan.) Dust the dried-off tofu in plentiful rice flour. Shake off t...
The annual Melbourne Food and Wine Festival is a big event on the International Foodie calendar and Simon was there getting amongst it.
World's Greatest Baker Richard Hart was there and the two got to experience a memorable "fusion" food experience.
Hosted on Acast. See acast.com/privacy for more information.
It's not every day that you get to interview an acclaimed and genuinely cool English author who can sell out rooms here in Australia... but that's what Yumi was doing (for her other job) when something DEEPLY CRINGE AND FOOD-RELATED occurred. You can hear all about it on today's episode! LOLSSSSS.
You can also hear about this SALAD - from an amazing website I use all the time.
1 tomato
2 tbs ponzu
1 tbs toasted sesame seeds
SPOILER: Yumi's is Japanese fermented soy beans, "natto" (pronounced: "nut - or"), and Simon's is the recipe below for Spicy Tuna Pasta.
They'll also talk about what "alone time" means for busy parents and what books they've been reading lately!
SIMON'S SPICY TUNA PASTA FOR ONE
100g linguine, spaghetti or whatever pasta you want - cooked in a pot of boiling, salted water
While the pasta is cooking, prep your ingr...
When the holidays loom, it's easy to feel like making plans is just ONE MORE JOB on our already overloaded TO-DO LISTS!
SIMON'S EASTER HOLIDAYS OLIVE OIL CAKE
Grease and line 20cm cake tin
Pre heat 180C
INTO A BOWL WITH:
125 ml olive oil
175g caster sugar
2 large eggs
zest of a lemon
-- whisk to combine --
then add 50ml milk
FINALLY combine
200g plain flour, 1.5tsp baking powder and a pinch of salt
Mix then pour into the tin and sprinkle w...
RETHINKING ingredients can take a bit of brain elasticity.
For example? I always thought pine needles had to be served as full needles! But they can be finely chopped to excellent, delicious effect.
Same goes for SNOW PEAS.
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A lot of families have a carousel of meals they cook on rotation. Simon and Yumi both have this - and it can get boring. The spins can lack variety and surprise!
And you know what else? Every now and then you look at what you've got on regular rotation and realise... HANG ON, THAT THING THAT WE ALL USED TO LOVE AND EAT ALL THE TIME FELL OUT OF FAVOUR!
So - in Simon's case? Let's bring back Coriander Pesto!
It's so good to add fla...
My kids will go camping simply on the promise of a foil-wrapped, campfire roasted potato.
They'll endure tent-sleeping in torrential rain for them!
So what do you do if you can't have a camp fire? (National Parks, total fire bans, etc.?)
And how can you translate this natural and tasty delight into something you can make at home surrounded by your city comforts?
LISTEN, SUBSCRIBE and SHARE as your fave foodies talk you throug...
Does cooking for one sound sad? Depressing? Lonely?
It's kind of okay - if you're armed with some hacks so you're not starting from scratch every meal.
YUMI'S ANCHOVY SALAD DRESSING (TO LEAVE IN THE FRIDGE FOR WHEN YOU JUST CAN'T BE BOTHERED)
60g anchovies
250ml olive oil
10g honey
25g tahini
20g best balsamic vinegar
50g white balsamic vinegar
juice of one lemon
Blend everything in the jar you intend to store it in. Chec...
When figs are plentiful, one must pounce! Like a cat upon a native endangered bird!
The beauty of figs is that they are seasonal. Nothing signals the *sigh* End of Summer like figs being plentiful and affordable.
On this episode, Yumi and Simon run through their favourite things to do with figs, including a fantastic recipe from THEIR COOKBOOK WHICH YOU CAN BUY HERE.
SIMON'S FREEFORM FIG TART
Pastry
Combine 200g diced cold butte...
Simon is freshly inspired by the experience of being on a cookbook shoot where Pomelo was front, centre... and portrait.
Both Yumi and Simon get a little misty remembering what a different world it was during LOCKDOWN (police checks, really?) and how food was used as a way to bond.
ITALIAN POMELO SALAD
Remove the pith from the pomelo. Peel the flesh from any pith and break the segments into generous chunks.
Remove the seeds fr...
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