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
What is the dumbest gadget you ever bought?
(you can email if you like: foodfixemail@gmail.com )
Yumi and guest-host Jennifer Wong share their thoughts
PLUS - Yumi has a gadget to help your fish fillets turn out AMAZING - that you probably can use tonight at home!
Hosted on Acast. See acast.com/privacy for more information.
In these terrible times Yumi is self-soothing by re-watching her favourite TV show and Jennifer Wong is re-reading a tried, tested and quite wonderful food book called Sapphires and Garlic by New York Times critic Ruth Reichl (which you can read for free in pdf form here; the chapter on Betty is page 205.)
In it is a fantastic and fantastically simple and humble recipe that the world-famous foodie created - for a frugal, whole r...
JENNIFER WONG joins me as guest host again (don't worry Simon, we miss you!) - and we talk about her amazing book 'Chopsticks or Fork?' - discovering where the name comes from! (It's pretty funny.)
I have an opinion on where some of the truly buried treasures might be found in cookbooks and we unearth one from Belinda Jefferey's 'MIX AND BAKE'. (I said I'd post a link to buy it but unfortunately it's out of stock everywhere! My ...
Simon takes a break from Food Fixing and so I rope in Jennifer Wong, host of 'Chopsticks or Fork?' on ABC, a show about food, that is also a book.
Jen is funny and literate about food, especially Chinese food, so I thought: Great! Let's absolutely drag this online trend of making dumplings without actually bothering to wrap the filling in the wonton skin. You can see what I'm talking about here.
Simon's Creamy Bean Gratin
METHOD:
2 tins of white beans, drained well, or 300g flageolet beans soaked overnight then cooked for 30-40 mins the drained and dried out well
In a bowl, mix together these things:
8 anchovy fillets
4 tbs garlic oil (from last episode)
1 head of garlic (from last episode)
300ml cream
salt, pepper and a light grind of nutmeg
splash of milk
In a gratin dish (smallish, around 25cm), lay out the beans then...
Simon has taken the news that Yumi started introducing a tiny bit of her digestive nemesis - GARLIC - into her diet, and he's run with it.
Inspired by the recipe from Gizzi Erskine's seminal cookbook, SLOW, Simon has a way to do garlic that is pretty magical and also, supremely easy.
Tumble 4-5 whole bulbs of garlic with the tops sliced off into a tiny saucepan.
Cover it with good quality olive oil.
Add herbs like rosemary, th...
What do Ottolenghi and Hetty McKinnon have in common?
(Besides best-selling cookbooks?)
They both embrace fancying up seeds and nuts to devastatingly good effect in a salad.
How can we replicate it?
And what hack does Yumi have on days when you just haven't got the energy?
(PS. This is not a sponsored episode, just a really good hack that you can get from the shops!)
There's a cult TV show that half the world knows about and is OBSESSED by, and the other half has no idea whatsoever.
That show is Heated Rivalry and Yumi counts herself as completely, 100% indoctrinated into the cult of Shane and Ilya.
In today's episode, Yumi discovers that Simon has actually watched it as well !! and nearly implodes in delight. She also has a TUNA MELT recipe (IYKYK) that looks a lot like this one, with a...
Much to Yumi's jealousy... Simon has discovered that his kids actually quite like soup - and a sophisticated one at that!
On this episode you'll also hear about the super-easy stock that Yumi has been making now that she has hardly any freezer space.
SOUR LENTIL SOUP - ADAS BIL HAMOD
200g brown of green lentils
cover with salted water then boil up for 20 mins until cooked but still with a bit of bite and shape
drain them off
in a big...
More genius ideas about how to feed the whole family from the legendary Simon Davis.
In this episode Yumi has a story about how her two younger kids nearly got food poisoning... and the fact is, Simon has ACTUAL REAL HELP for parents trying to feed their kids.
2-Speed Pilaf (serves 4)
You need a good-sized, heavy-pased pan with a lid that fits.
Start by in that pan, adding 1tbs butter and 1tbs olive oil,
add a finely chopped on...
This is an incredible recipe from one of my most treasured cookbooks of the past year!
If you love feeling nurtured and nourished by food that is loving and rich in flavours... please try this!
Sami's book FALASTIN can be found here.
And a version of the recipe (save me typing it out) can be found on this website.
Hosted on Acast. See acast.com/privacy for more information.
SIMON'S SPIN ON THIS SILLY INTERNET FAD!
Take 500g of Greek yoghurt
Mix in 2+tbs of honey, 1/2tsp vanilla, zest of one lemon and a pinch of salt.
Mix well and check for sweetness. Mix to make sure the salt is dissolved.
Press in some digestive biscuits, cover, and set it back in the fridge and leave it overnight.
Serve with a fresh drizzle of honey, a handful of chopped pistachios, and some berries (compote = optional!).
Yumi shares a bad experience she had with being married.
(It's food-related, trust me.)
And Simon brings in the New Year with a perfect, easy, and really, really effective way to nail a good piece of salmon or trout.
Bring a small pot of water to the boil. (It needs to fit your pieces of fish.)
Add a teaspoon of salt and any aromatics that get you excited, eg., a teaspoon of peppercorns, a bayleaf, some garlic. But none of this...
There's nothing Yumi loves more than being set on a food adventure!
In this case, it's a friend's new baby that triggers a trip to the butcher and the creation of an iconic roast lamb meal.
We also shout out to the legendary Nagi from Recipe Tin Eats, whose lamb creation was incredibly necessary (although adding anchovies is Yumi's idea).
Check out Nagi's recipe here.
This is the second episode of 5 Minute Food Fix where Nagi and I celebrate yummy things that can make your regular (food) programming pop!
I find her inspiring and such an enthusiastic communicator when it comes to food. (Listen to her go off about peas on this ep! So good!)
When we spoke, her second cookbook DELICIOUS TONIGHT was just being launched. It went on to sell more copies than any other cookbook that year, won the ABIA...
Yumi was so stoked to speak with fellow Japanese-Australian, the utterly legendary Nagi from Recipe Tin Eats. She has so many great suggestions for what to do with the whipped ricotta - so listen to the episode for more, but in the recipe below, you serve it with delightful (and perfect for right now as the tomatoes ripen so beautifully) burst tomatoes.
WHIPPED RICOTTA WITH BURST TOMATOES
WHIPPED RICOTTA
1 cup full-fat,
goo...
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
WHAT can be done with a BBQ chicken from the supermarket or hot chicken shop?
Today, Simon wants to use a pre-bought red curry paste to turn chicken into something magical, then adding it to the inside of a crunchy lettuce boat. You will need 1 good jar of Thai Red Curry Paste
Method:
Heat a tablespoon of vegetable oil in a small saucepan on medium heat.
Toast off the 3 spoonfuls of Thai red Curry paste in the pan to awaken the...
When figs are plentiful, one must pounce! Like a hungry bear!
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 butter with 250g plain flou...
In this reheated episode, Yumi gets excited about a couple of upcoming races she's got planned (please don't look up my times!) and how she's basically trying to gain as much muscle as she can.
Nagi Maehashi's recipe is a huge inspiration, and is the one that Yumi mainly talks through in the episode.
But as you'll hear in the intro, since recording this episode, Yumi has made it 30+ times and has brought in her own variations...
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