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
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.
Hosted on Acast. See acast.com/privacy for more information.
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?
Hosted on Acast. See acast.com/privacy for more information.
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!
Hosted on Acast. See acast.com/privacy for more information.
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...
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