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
Feedback can be ...alarming? Unwelcome? But in Simon's case, it was feedback from a parent at his kids' school that reminded him of just how good a crispy chickpea can be!
So what else to do with the idea?
A coeliac-friendly, vegan delight, this is CLASSIC Food Fix: Simple, quick to prepare and within reach for the average home cook, but with STUNNING results.
METHOD
Drain and rinse 1 tin of chick peas, dry them well, then ...
ENGLISH CULTURE?
Simon loves sharing where he's from and frankly, these delightful insights always go down well, especially with a strong mug of English Breakfast tea. Today he waxes lyrical about something I've heard of but never really experienced: the Flapjack
SIMON'S SUPER SIMPLE FLAPJACKS
200g butter
200g brown sugar
200g golden syrup
Melt together in a saucepan until smooth
Stir in 400g of rolled oats
Press into a 20 x 30...
Yumi kicks off the episode with a confession that SOUNDS bad but if you're an over-worked, under-slept working parent, you probably get it.
And HOW GOOD IS FRESH CHEESE?
Get some inspo for how a little tub of bocconcini could level up tonight's meal XX
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If you've been referred to this podcast because one of your friends knows you like camping - this episode is for you!
Yumi is a keen hiker and so a lot of the food she makes in *normal* life, she's assessing as to whether it could be repurposed as something lightweight and long-lasting that could come on a multi-day hike.
This recipe, from Meera Sodha's wonderful book EAST - delivers.
Of course, Yumi has to make adjustmen...
Both your hosts tend to obsess over foods, recipes or ingredients and deep-dive with said specialty before turning to grab a new obsession.
For instance, Yumi (me) right now is in the thick of trying to make the perfect Char Kway Teow (fresh, wok-fried Malaysian noodles that are beyond excellent when done well).
Simon revisits one of his past obsessions, sweet paprika, and is delighted to find a new way to cook with it that is both s...
In this episode, Yumi confronts Simon with something questionable he did with a shot of coffee... And she then razzes him about how she improved his own recipe!
FULLY LOADED PECAN BROWNIES
Line a 20cm square cake tin.
Put the oven on to 180C
Melt in a bowl over hot water 125g chopped butter and 100g dark 85% chocolate,
Remove from heat and allow to sit for a moment.
Quickly add in 3 beaten eggs
300g (1 1/2 cups) white sugar
115g (3/4 c...
MARMALADE shouldn't be out-of-reach for the average home cook!
And if you LOVE the weird, spreadable, sour, sometimes bitter preserve, then you really must try home-made, because there's nothing as good available to buy in mainstream shops, although Simon does have a few he thinks are "pretty good".
DELICIOUS RUBY BLOOD ORANGE MARMALADE
1.5kg blood oranges
1kg sugar
2tsp agar agar powder (optional)
METHOD
Wash the skin of ...
I finally got my hands on a copy of Sami Tamimi's FALASTIN - and it's a remarkable cookbook. It's got one of my favourite tomato recipes in the entire world, a rice dish where you use Greek yoghurt almost as a stock to make a creamy white risotto (incredible), and this dish, which I have (since recording) made multiple times. It's easy, really nourishing, and has flavours that transport you to the wonderful culture and food of Sami...
Yumi is still very much hung up on the cookbook that is TOMATO by Clare Thompson, which so far has been yielding a DELIGHTFUL number of heavenly recipes, including the one which inspired her to get into a Black Olive Tapenade...
Because who doesn't love a foodie quest?
Find a hundred grams of the best pitted black olives you can afford!
Moosh them up with 6 anchovies and a tablespoon of capers and 4 tablespoons of olive oil and a...
Utterly thrilled with his work perk of a whole ton of beautiful, fresh pistachio nuts, Simon has gone nuts experimenting with this ingredient.
He's tried nearly everything, but today's dish is far-and-away his favourite:
PISTACHIO TRAY-BAKE CHICKEN
Heat oven to 220C
To make the pistachio paste:
Chop 1 cup of shelled and roasted pistachios with one small bunch parsley. Get it quite well chopped and fine and then into a bowl.
A...
Yumi is going back to her mother's country with this particular culinary love affair.
Zenzai is the name for Adzuki Beans when they're cooked and sweetened, but still hold their beany shape. There's fantastic info about it on this website which is particularly helpful if you love cooking Japanese food!
Sweetened beans can be a weird concept if you're not accustomed to it - but give it a chance, it's extremely digestible and l...
Borrowing heavily from Maggie Beer's famous recipe for SOUR CREAM PASTRY, Yumi gets super-inspired in the kitchen and devises a PIE RECIPE for the ages.
SMOKED ALMOND PASTRY
In a food processor, mix 240g plain flour with 30g smoked almonds. Add in 160g chilled, cubed butter and whizz for 20 seconds.
Add in 125g sour cream, and 40g of olive oil and whizz together for 30-50 seconds, until the dough forms a ball.
Get the dough up out ...
It's not brain surgery or rocket science, but heating up some leftover rice *can* be a sexy meal ticket. *cough*
Simon gets inspired with a meal for one that'll take you 4 minutes to put together. Bonus points if you made the lemon salsa from last episode!
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Simon is STOKED with the new season's lemons.
For this stunning (and achievable) spoon-on-everything sauce:
CHOP ONE LEMON very well, flicking out the seeds as you go until it's almost like a paste
chop through a small bunch of parsley,
2tbs drained capers
loosen everything up with 1/3 - 1/2 cup olive oil
sweeten with a tiny bit of sugar or honey
and a fat pinch of salt
Serve on fish --- or listen for our next episode!
Yumi can't let go of trying to perfect a recipe from The Regional Italian Cookbook. Even though it demands we use a cheese that is impossible to find in Australia.
SHE IS DELIGHTED to report that she's cracked the nut! It can be done!
And is predictably delicious!
Grease with butter a 23cm cake tin and drizzle with olive oil.
Pre-heat the oven.
Run 1kg of peeled potatoes through a grater.
Put the potato "noodles" in a colander and ri...
Yumi gets excited to be tasked with the responsibility of cooking a cake big enough to feed a crowd, that is stable enough to take to the beach.
It uses Nagi's 'My Very Best Vanilla Cake' - which is dead-set reliable and brilliant.
A couple of variations: I cook it in a 28 x 35 roasting tin which I line with baking paper and give a light spray with cooking oil.
I also always use coconut oil (the runny, liquid kind) as the oil in t...
Unfortunately I missed the opportunity to interrogate Simon on him putting a shot of coffee into his BOLOGNESE - please feel free to email your horror reaction to foodfixemail@gmail.com
SIMON'S SUPER STEAK COFFEE RUB
1-2 tbs finely ground coffee
1 tbs brown sugar
1tsp smoked paprika
1 tsp salt
Combine the ingredients - it's ready for a couple of big steaks.
TO COOK:
Remember to dry off your steak before you do anything!
Then ru...
One of Simon's cookbooks has gone to #1 in Australia for the past fortnight.
It's called The Weekly Grocery Shop and you can buy it here.
The idea kind of inspired Yumi to make croutons (again). This time using an innovation borne of necessity. But they're REALLY GOOD!
Pre-heat your oven to 150C and find the biggest trays you have.
Take one stale sourdough baguette and slice into the thinnest possible rounds.
Lay out the pieces ...
Simon's amazingly healthful and generous Chicken Soup *IS* pretty winning. He tries to massage my competitive gland by telling me Kate Brown (from my book publisher) prefers HIS soup recipe to mine... HOWEVER IT'S UNTESTED and THEY'RE VERY DIFFERENT!
Warm 1tbs oil in a big pot.
Add 4 finely sliced garlic cloves.
Add a thumb of finely grated ginger and 2 tsp ground turmeric. Cook til smelling fancy.
Add in 500g chicken thighs and
3/4...
Why DO people cook sweets with vegetables?
Are they trying to use up a glut?
Trick the people they care about into eating more veg?
OR - does it genuinely work as a flavour add-in?
Today we dive into BUNDT cakes, how they go wrong, and we get specific with a Lemon and Zucchini Bundt Cake that is surprisingly easy, lasts well and uses up your dirty gourds!
Hosted on Acast. See acast.c...
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