5 Minute Food Fix

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Simon and I LOVE granola. But we don’t love paying $18 for what’s essentially a bag of OATS (and don’t get me started on café prices...) Luckily, I used to work in a café where I picked up a few tips on how to make DELICIOUS, HEALTHY and CHEAP!!! granola, which I’m very excited to share with you in this episode.   

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Recipe  

Ingredi...

[RECIPE IN SHOW NOTES] I had a massive fail with pumpkin, which I'll tell you about in this episode. And many of us have had fails with pumpkin, mostly because we're overwhelmed by the prospect of taking a knife and trying to hack into these massive vegetables.  

Simon has a hack (!!) for overcoming our reluctance to hack into the pumpkin (and it actually works) and I will share my tip for making it tasty as heck with minimal effo...

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A contender for the national dish of Australia is Salt and Pepper Squid. Dearly loved and actually affordable, this is a dish you *can* learn to cook at home.  

Also, if you would like to nominate Yumi and Simon for an OAM for managing to marry the image of squid with the image of Cinderella in this episode, please drop a line to the Governor General.  

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[RECIPE IN SHOW NOTES] Got a few tins of beans in the cupboard? Chili is a weekly staple in Simon's house. He knows his stuff so I am keen to hear what he does in HIS house because it's guaranteed to be good. You'll have to listen to the episode to hear his serving suggestions. 

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Recipe 

Ingredients  

2 finely chopped carrots 

2 x capsicum, de-seeded and dic...

[RECIPE IN SHOW NOTES] Here's my amazing recipe for Banana and Coconut muffins!  

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Ingredients  

220g sugar 

1/2 tsp baking powder 

4 manky as heck bananas 

1/2 tsp salt 

200ml oil (eg., grapeseed or coconut oil) 

150ml milk 

1 egg 

2 tsp vanilla 

1/4 cup desiccated coconut 

optional cinnamon or nutmeg 

380g SR flour 

Method 

Line 2 x 6-hole muf...

[RECIPE IN SHOW NOTES] Listen to this episode because it does have some game-changing info about how to get the most out of a piece of fish. Game changing! (Not exaggerating.) 

If you have some salmon, freezer, fridge, supermarket OR bougie fishmongers, we'll tell you what to do with it. 

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Recipe 

Ingredients  

Skin-on salmon 

Salt 

Flour 

Oil (I use grap...

[RECIPE IN SHOW NOTES] If you've stashed berries in the freezer or have an end-of-season glut, here's what to do with them! 

Simon's tip: You can't eat them as they used to be, defrosted as the texture will be off. 

HOWEVER, we have a few suggestions for what to do, including this idea: make a lower-sugar, fresher jam. 

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Recipe

2 cups of slightly thawed blue...

[RECIPE IN SHOW NOTES] I have a revelation about pre-made, filled pasta! And I had to share it. (You can hear my irritation that Simon had not previously explained this absolute LIFE HACK to me.) But basically you can make a delicious, nourishing and soul-rewarding meal with a packet of pre-made ravioli and not much else. 

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INGREDIENTS (serves 1) 

400ml chicke...

[RECIPE IN SHOW NOTES] A life-changing tip Simon gives me in this episode is that you don't buy herbs to PLANT IN YOUR GARDEN from the supermarket! Those ones are farmed to be eaten, not replanted in your garden! (They're rammed in too close together and won't thrive.) 

So what to do with the HERBS?? 

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RECIPE:

SALSA VERDE!

• 2 garlic cloves 
• 2 big handfuls of...

[RECIPE IN SHOWNOTES] Warning: I say something ridiculous at the end of this episode that might make you lol or need to lie down. 

Okay, so feeding kids is a struggle and feedback we repeatedly get to this podcast is - "HELP, I need school lunch inspiration!"

Frankly, Simon and I are living it. So here's a solution that *may* work for your kids (no promises), but it's also a terrific recipe for adults, particularly if you love ri...

Simon and I both LOVE a loaf tin for "everyday baking perfection". 

It's LOW-PRESSURE, low-stakes, but high rewards, and Simon gets so excited in today's episode that he may even actually use a swear word. Just sayin'. Slice it and butter it, Simon! Madeira cake, anyone?

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RECIPE:

• 900G loaf tin
• Greaseproof or baking paper
• 175 g softened butter
• 175 g caster ...

Okay so we talked about slow cookers already but this recipe is worth it! Cherry tomatoes are cheap and the stunning reminder that summer is just behind us, and with Simon’s Confit Tomatoes recipe, you can cling on a bit longer because these will last a couple of weeks in the fridge. (I know this because after recording this episode I immediately went home and made the recipe, see Instagram. for proof!)  

Want more food tips? Chec...

There's pretty much no way to burn food in a slow cooker, and it’s such a GIFT to get home from work and smell the dinner you got started that morning. If you have a slow-cooker gathering dust in your kitchen, RETHINK your recipes and avoid the old-school ones to avoid uniform slops! Listen to this episode to learn Simon's favourite slow cooker recipe. 

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Recipe

I...

People talk about “love languages”? When my son wants to bond with me and hang out and spend time, he asks if we can cook a cake together ...and this is his absolute favourite. It actually is pretty good and keeps well but the big drawback for me has always been that it uses 5 egg whites and then I’m left with these yolks. Hence see the SEMOLINA GNOCCHI recipe.   

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OMG THIS RECIPE. It's SO GOOD. According to Simon, the fancy name is Gnocchi Alla Romana, which sounds intimidating but the method is SIMPLE... I recommend coupling this recipe with Manbaby's Cake. The two recipes go together, because one uses all egg whites and one uses all egg yolks. Frankly, I find those half-egg-only recipes a bit wasteful because who’s that organised?? 

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I love the versatility of this pasta salad - AND the fact that a pasta salad exists that's not gluggy and has ZERO mayo.

Versatile? - in that you can have it warm as a main for dinner. Yes.

But you can also have the leftovers next day at work or school. (Make sure you bring it to room temperature to get the most yum for your buck.) Some might even argue that it tastes *better* the next day!

Work up the zingy flavours with genuin...

What's the sell with a mug cake? Well, it's a single-serve. It comes out hot. It can be done in a work setting without bothering anyone and it's LITERALLY FRESH, HOT, PUDDINGY CAKE.   

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Recipe

Ingredients

• 100g caster sugar 
• 100g ground almonds 
• 100g soft butter 
• 1 egg 
• 1 tbs vanilla paste 

• 2 tbs sour cream 
• 1/4 tsp salt 
• 1/4 tsp baking ...

How, how, how have we not talked about these before?! First up: can they be a full meal? (answer: YES, and in Mexico, they're often breakfast!) So can they be healthy? Well, it depends... if you follow Simon's GENIUS topping ideas you’ll end up with something pretty awesome – and a great gateway meal for introducing kids to combined foods!  

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Things to think about

Corn Fritters are one of the cafe foods that I'm MOST OFTEN disappointed by. Cafes seem to get corn fritters wrong - the corn is dry or the fritter mixture is too floury and gluey. It's enough to put you off all corn fritters! The optimal fritter - sounds like I'm being cute, but - THEY SHOULD TASTE LIKE CORN. Not like crap pancakes. Not like onion. Like corn.

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See omny...