5 Minute Food Fix on Steno.fm

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/5minute...

Tue, April 15, 2025
ANZAC BISCUITS in 2025
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, 1/2 cup caster sugar, and 3/4 cup of dessicated coconut. In a medium-sized saucepan, melt 150g butter with 90g golden syrup. When the two are combined and melted, add in 1tsp of bicarb soda and stir while the mixture fizzes and fluffs up. Remove from the heat and immediately pour over the dry ingredients. Mix until combined - don't overdo it. Roll the mixture into balls and flatten on the baking tray. Cook for 12-15 minutes, maybe rotating the trays in the oven so the biscuits are evenly cooked. Allow to cool on a wire rack. Hosted on Acast. See acast.com/privacy for more information.
Sun, April 13, 2025
Pink (Fancy!) Salt
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 the baguette in foil, and when nearing dinner time, bake in the oven for 15 - 20 mins. Serve with a flourish of Pink Native Australian Plum Salt . Feel smug. Await praise. Hosted on Acast. See acast.com/privacy for more information.
Tue, April 08, 2025
TEMPEH RULES
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 information.
Sun, April 06, 2025
NIGELLA IS COMING!
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's basically cooking a whole chicken in a casserole dish with ORZO PASTA, a couple of carrots and lemons, some leek and garlic - and you don't even need stock! Use water and salt. Hosted on Acast. See acast.com/privacy for more information.
Tue, April 01, 2025
Crunchy Fried Tofu
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 the excess. Have a rack or draining towel standing by and some good tongs. Gently lower the tofu squares into the hot oil. If needed, turn the tofu halfway through cooking to ensure all sides are cooked. Fry for about 4 minutes. Serve with Japanese udon sauce, or Tsuyu sauce, diluted about 1:4. Garnish with snipped chives, or finely grated ginger/daikon or (in my kids' case) nothing at all! Hosted on Acast. See acast.com/privacy for more information.
Sun, March 30, 2025
Melb Food and Wine fest - Simon's wrap-up
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.
Tue, March 25, 2025
TOMATO with PONZU and SESAME
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 Hosted on Acast. See acast.com/privacy for more information.
Sun, March 23, 2025
"Furtive" Foods? You mean DELICIOUS foods!
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 ingredients by chopping finely 2 long red chillies, 1 garlic clove, and have standing by 1 big handful of chopped parsley and a fancy tin of your favourite tuna. Using the now-dry and empty pasta-cooking pot, cook the garlic and chilli in 2 tbs olive oil. Add the tuna and break it up a little. Add some reserved pasta water, toss in the parsley and if you have, a big squeeze of lemon juice. Hosted on Acast. See acast.com/privacy for more information.
Tue, March 18, 2025
Olive Oil Table Cake
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 with 2 tbs caster sugar on top. Bake for 30 - 35 minutes. Test with a "skewer" Hosted on Acast. See acast.com/privacy for more information.
Sun, March 16, 2025
Snow Peas? Let's rethink the bog standard
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 . Hosted on Acast. See acast.com/privacy for more information.
Tue, March 11, 2025
Multi-Purpose Coriander Pesto
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 flavour as a condiment to a curry. But it can also be drizzled over cooked fish. Or to marinate chicken. SO GOOD, TRUST ME. 1 bunch of coriander, washed well and spun dry 100g plain peanuts (not roasted/salted etc) Juice of 1 lemon 2 small green chillies, de-seeded if you don't like heat 1 tsp salt FYI in Meera Sodha's version (and we both LOVE HER COOKBOOKS), she also adds in 1/4 tsp of turmeric powder and 4 tsp brown sugar! Hosted on Acast. See acast.com/privacy for more information.
Sun, March 09, 2025
Campfire Roasted Potatoes - AT HOME
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 through it. Hosted on Acast. See acast.com/privacy for more information.
Tue, March 04, 2025
The Highs (and lows) of Cooking For ONE
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. Check for sourness and seasoning. If it's too intense, add more oil, up to another 150ml. Store in the fridge. Dress on a salad of rocket, walnuts, pear, crutons and thickly grated grana padano cheese! (You won't need the full amount of dressing! This is so you can use a bit and store the rest. A couple of tablespoons per serve of salad.) Hosted on Acast. See acast.com/privacy for more information.
Sun, March 02, 2025
How to make the most of FIG SEASON
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 butter with 250g plain flour in a food processor for a few short bursts until it resembles breadcrumbs. Add in 125g (half a cup) of sour cream. It shouldn't take long and when the dough forms a ball, wrap it up and pop it in the fridge to rest for at least 20 mins. Preheat the oven to 190C. Trim and quarter the figs. Roll out the pastry to a 35cm circle about 3mm thick. Get it on the oven tray then spread the circle of dough with 1/4 cup of marmalade, leaving a border clear. Top with the figs in whatever pattern you want. Sprinkle with 1tbs caster sugar, then fold the edges of the dough in to shape a freeform crusty tart. Brush the edges and top of the crust with beaten egg. Bake for 45 - 50 mins until the tart crust is lightly browned and the fruit is bubbling. Serve with creme fraiche and strong tea. Hosted on Acast. See acast.com/privacy for more information.
Tue, February 25, 2025
POMELO
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 from 1 pomegranate. Make a dressing out of juice on 1 lemon, 3tbs good olive oil and a fat pinch of sea salt. Into a bowl - a bunch of picked mint, 100g rocket, the pomelo slices. Dress and toss. Serve onto individual plates dressed with torn up mozzarella balls, the pomegranate seeds, lots of generous black pepper, a drizzle of olive oil, and some big fat shaved ribbons of Grana Padono cheese. Hosted on Acast. See acast.com/privacy for more information.
Sun, February 23, 2025
A Celebration of Great Burgers
Both your hosts have had brilliant restaurant experiences recently. Yumi's was at the fairly new Bessie's in Surry Hills, Sydney, and Simon ate again at chef Josh Niland's sublime St Peter in Paddo. BOTH EXPERIENCES WERE TRANSFORMATIVE. What did we bring home to share with you on this podcast? Burgers! If you ever want to share your thoughts or make a request, you can email the makers of this podcast at FoodFixEmail@gmail.com Hosted on Acast. See acast.com/privacy for more information.
Tue, February 18, 2025
Walnut Pesto - on STORE-BOUGHT RAVIOLI
Yumi gets misty-eyed about all the travel she's not doing ...but would like to, and shares her thoughts on how to react when your adult kid loses their passport. While overseas. WALNUT PESTO! 100g walnuts garlic oil 3 tbs chopped fresh rosemary 50g grated Pecorino Romano 4tbs walnut oil Serve on Rana Pasta ! (Which Yumi famously misspells out loud during this episode, lol. ) Or whatever filled pasta you can get your hands on. Hosted on Acast. See acast.com/privacy for more information.
Sun, February 16, 2025
TROJAN HORSE TOAST!
On this consistently top-rating food podcast, your hosts try not to cack themselves laughing while they explain a way to Trojan Horse good foods into your kids via a food they feel safe with: TOAST. ELVIS TOAST Butter a well toasted slice of sourdough. Add a generous slathering of crunchy peanut butter... then top generously with sliced banana. Finish with a tiny amount of very dark chocolate, finely grated over the top! MAGIC TOAST Spread a well-toasted slice of sourdough bread with hummus. Crumble over some fetta. Season with salt and cracked pepper. Serve. Hosted on Acast. See acast.com/privacy for more information.
Tue, February 11, 2025
Cardomom Shortbreads, Job news, and MORE
All the kids are finally back to school and those of us lucky enough to be gainfully employed are mostly back to work! Including Yumi, who has a new job ! To sweeten your work day, Yumi has a shortbread recipe from one of her favourite cookbooks, and another hack if you're a HOME-MADE GRANOLA OBSESSIVE. The cookbook is PASS IT ON by Shobha Kalyan and Keryn Kalyan and it's out of print but you may be able to get a copy if you contact them via their website . Cardamom Shortbread 110g ghee, at room temp 90g caster sugar 2tsp ground cardamom 50g pea flour 50g fine semolina 80g plain flour 1/2 tsp baking powder shelled pistachios or peeled almonds to decorate Cream the ghee and sugar with the cardamom powder until light and fluffy. Sift everything else on top of the mixture and gently combine, taking care not to overmix. Roll 22 heaped teaspoons into balls and space out on an oven tray. Lightly dot a pistachio or almond in the middle of each biscuit. Bake in a pre-heated 160C oven for 20 minutes. Eat while driving! Hosted on Acast. See acast.com/privacy for more information.
Sun, February 09, 2025
Simon recommends the country's Greatest Restaurant
NOT ONE TO BRAG, our humble food expert Simon Davis has spent a number of days hanging out at Australia's Best Restaurant in his day job as a cookbook publisher. You'll hear more about the restaurant on today's episode of the food fix but the link is here if you urgently need to make a booking! We've also got the sauce he's inspired by. It's not the restaurant version, it's one us mere humans can probably get going on our home stoves. Agrodolce sauce Small saucepan, into 2 warmed tablespoons of olive oil, add 2 chopped garlic cloves, one chopped shallot, sautee them down for about 5 minutes until golden brown 1/2 cup red wine balsamic vinegar 1 tsp capers 1/4 raisins 1/4 cup pine nuts stir to combine along with 3tbs honey, simmer down for 4 mins To finish the sauce, add 2tbs butter and season with salt and pepper. Serve on radiccio or grilled steak! Hosted on Acast. See acast.com/privacy for more information.
Tue, February 04, 2025
VALENTINE'S DAY CAKE WINNER!
What does Valentine's Day mean to you? And how do you make your special person feel extra loved on this (sometimes tricky and weird) day? Yumi and Simon have some experiences and advice to share - and a REALLY GREAT cake from the legendary Belinda Jefferey that would make the perfect gift cake - or just a treat for yourself. Ingredients 300g (about 2 medium sized) tart apples, peeled, cored, chopped 200g pitted dates, finely chopped 1tsp bicarbonate of soda 150g plain flour 75g self-raising flour 125g soft unsalted 220g caster sugar 1 egg 1½tsp vanilla extract 50g pecans and 50g slivered almonds TOPPING: 90g unsalted butter ½ cup milk 170g soft brown sugar 110g pecan nuts sliced and almonds if you love nuts like Yumi does 1 tsp vanilla extract Steps Preheat oven to 180°C. Butter a 20cm springform cake tin. Line the base with baking paper. Put the apple into a heatproof bowl with the dates. Add the Bicarbonate of soda and pour in 250ml boiling water. Thoroughly stir together then leave the mixture to cool to room temperature. Sift both flours and ½tsp salt into a bowl ensuring they are well mixed or even go fastidious and run it through the food processor. Put the butter and caster sugar into the bowl of a stand mixer fitted with the paddle. Beat. Then add in the egg and vanilla extract. Reduce speed to low and add the flour mixture, alternatively with the apple and date mixture until both are incorporated. Take care not to over work the mixture or it could make for a tough cake. Lastly stir through the nuts. Scrape the cake batter into the tin and bake for 1hr 15mins, aka, a lifetime. About 15mins before the end of the cake cooking time make the topping Heat the butter and milk in a small saucepan until the butter has melted. Stir in the sugar, pecan nuts (and almonds) and vanilla extract. Adjust the heat so the mixture bubbles steadily and cook stirring regularly for approximately 5 mins or until it slightly thickens. Keep warm until the cake is ready. Remove cake from the oven and make sure you have an audience. Pour over the molten, nutty caramel. Some will run down the sides. Return the cake to the over for 10 to 15mins until the topping is a deep brown. Sit the cake tin on a rack with baking paper underneath to catch the drips. Leave the cake to cool completely in the tin. Serve whenever you want cos it's your cake. Good with cream, icecream, all the good things! Happy Valentine's Day! Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopene
Sun, February 02, 2025
2025! Satay! Cookbook shoots!
Yumi and Simon are excited to be back for another season of your Food Fix. They share what went on with their respective Christmases, Simon has already been working on some incredible-sounding cookbooks including the forthcoming one from Masterchef Winner Natty Wolf , and it's time to get the SATAY recipe you've always needed! SIMON'S EASY HOME SATAY 1/2 bunch coriander 1 fresh red chilli 1/2 clove garlic 3tbs crunchy peanut butter lug of soy sauce 2cm nub of fresh ginger juice and zest of 1 lime WHIZZ IN THE BLENDER AND TASTE! What does it need more of? Taste and create! Thread chicken thigh fillet chunks onto skewers, coat well in the satay marinade, and bake in the oven at 180C until cooked through. Serve on rice. Yum! Hosted on Acast. See acast.com/privacy for more information.
Tue, January 28, 2025
Bring a Bowl to School...?
Providing a successful bowl of food for the class party, the swim carnival, the Welcome Back or the sad Farewell party - can sometimes be the only validation the home cook gets ALL WEEK! Ha! So here are some easy ways to make the most of it. Personally, I LOVE being set the challenge to make something high-yield, high-praise, low-stress - at short notice. Like Craig David , I was Born To Do It. Lol. Hosted on Acast. See acast.com/privacy for more information.
Sun, January 26, 2025
REHEATED: Did you notice all the PLANTAIN about?
Where did you go for holidays this summer? If it was Queensland, chances are you encountered Plantain as an ingredient! This incredible, versatile and super delicious ingredient was previously not grown locally, was hard-to-find, and expensive. THAT'S ALL CHANGED, obvs. (Coming soon to a fancy restaurant near you!) Plantain is Yumi's prediction for hitting the mainstream here in restaurants, cafes, cooking shows and at home - - so get onto it first! TO MAKE SIMPLE PLANTAIN CHIPS YOU'LL NEED: 3 yellowish to black plantains 1 flat teaspoon cayenne pepper generous pinch of salt 4mm sunflower oil for frying Hosted on Acast. See acast.com/privacy for more information.
Tue, January 21, 2025
Simon's INCREDIBLE Fennel, Walnut and Crouton Salad
A FENNELLY CROUTON CELEBRATION Because we all know Yumi won’t ever, ever leave her crouton era . Here’s another use for them and one that we can combine with one of Simon’s loves – raw fennel. It’s zippy with acidity, fresh with crunchy anisey fennel and the perfect foil to serve next to a roast chicken, something meaty on the barbecue or a nice piece of poached salmon. If you’re making the croutons from scratch then toast the nuts in the oven on a tray at 200C with them instead of in a dry pan. Toast ½ cup walnuts or pecans in a dry frying pan until golden brown on all sides. (5–8 mins). Let cool, then coarsely chop nuts. Combine 3 Tbsp. sherry vinegar or red wine vinegar, 1 garlic clove, finely grated, and ¼ tsp. Crushed Turkish red pepper or chilli flakes in a medium bowl. Leave for 10 minutes for the garlic to mellow and flavour the vinegar, then whisk in 3 tbsp olive oil. Add croutons (3 large handfuls) and chopped nuts. Season with salt and toss to coat and let croutons soften slightly; set aside. Remove stalks and fronds from 2 fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with ¾ cup torn fresh mint leaves. Zest ½ lemon over fennel, then squeeze in the juice. Add the croutons and nuts and toss to combine. Shave over a nice generous amount of parmesan and serve up. Hosted on Acast. See acast.com/privacy for more information.
Sun, January 19, 2025
REHEATED: Some OLIVE OIL basics, please!
In this classic episode from the archives, Yumi asks questions about olive oil, Simon answers. Sometimes foodies can take the basics for granted. Most of us are familiar with Olive Oil, but it's worth knowing why this is such an essential ingredient, how to get the most out of what you're paying for, and what to look for when purchasing. Olive oil icing : 1 cup icing sugar + 1/3 cup of (good quality!) olive oil. Mix and pour over your carrot cake! Hosted on Acast. See acast.com/privacy for more information.
Tue, January 14, 2025
Harissa Maple Mushrooms to get your COOKING MOJO back!
It feels sheepish to admit it - but sometimes even the host of a FOOD PODCAST can lose their cooking mojo! Given we have a bit more spare time over the summer (hopefully), Yumi has decided it's time to pick up her weapons - the kitchen knives - and get back in the kitchen. The mojo isn't dead, it's just very, very tired, it's dormant, it's burnt out and it needs something achievable to bring back the belief! ACHIEVABLE works! There's even a bit of live cooking action as she cooks WHILE RECORDING THIS EPISODE. We also get into the origins of Harissa Paste and some good ways to use it. Enjoy! HARISSA MAPLE MUSHROOMS interpolated from NY TIMES COOKING ⅓ cup olive oil 2½ tbs maple syrup 2 tbs harissa paste 1 tsp sweet paprika 1 tsp ground cumin 1¾ tsp fine sea salt (!) 500g any mushrooms that look good, sliced Greek yoghurt and salt to serve Combine the first 6 ingredients then pour over the sliced mushrooms. Spread the now-marinated mushrooms over a large oven tray and roast at 220C for 20 mins, turn them over and turn the oven down to 180C and roast for another 10 minutes. Serve according to the recipe - immediately, on seasoned Greek yoghurt with crusty bread, or do what Yumi did with them - which was add them to sandwiches and salads over the next 5 days. AMAZING! Hosted on Acast. See acast.com/privacy for more information.
Sun, January 12, 2025
REHEATED: Making the most of CHEAP avocados (and getting your kids to eat them!)
Hey there my mid-summer parent friends! How's your existential despair? Feeding fussy kids is tricky at the best of time, but summer holidays can be VERY TRYING because HOT CHIPS are not a food group! Given avocados are so cheap, we assume you're buying a few... But do you know how to treat your rock-hard avos lovingly? AND HOW TO GET YOUR KIDS TO EAT THEM?? Listen here to feel less alone! And maybe even discover a new thing your kids will eat! Hosted on Acast. See acast.com/privacy for more information.
Tue, January 07, 2025
The "AUSTRALIAN" Tea Cake!
Obviously we're deep in the torture of school holidays so it's the perfect time to dredge up memories about our own schooling. Lol! Specifically? The formative, and let's face it, rather delightful childhood experience that was the Year 7 Home Economics classes - where we were taught to cook from a book called ' Cookery the Australian Way '. Was this your experience too? Shoot us an email: foodfixemail@gmail.com TEA CAKE via YEAR SEVEN FLASHBACKS!! 60 gram butter, plus 15g extra (both portions at room temperature) 1/2 cup caster sugar, plus 1 tablespoon extra 1 egg, at room temperature 1 teaspoon vanilla 1 cup self-raising flour 1/3 cup cup milk 1 teaspoon cinnamon Heat the oven to 180C, 160C fan forced. Cream the butter and sugar. Add in the egg, vanilla, flour and milk. Mix, pour into a small (20cm) cake tin then cook for 15-20 mins. Melt extra butter, add extra sugar and as much cinnamon as you want then spoon that over the top of your cute and teeny cake. Serve with proper brewed tea - optional to eat with your bare hands! ENJOY YOUR TIME TRAVEL! Hosted on Acast. See acast.com/privacy for more information.
Sun, January 05, 2025
REHEATED: Summer Entertaining Share Plate Beef
A SHARE PLATE OF STEAK is a great way to centre this nourishing ingredient while keeping it light - and dare I say - digestible? Based on a recipe by the wonderful Sabrina Gahyour , this is a beautiful platter that gets one steak in front of everyone you're having over for a BBQ! Make the dressing with 200ml pomegranate molasses, 75ml balsamic vinegar, 1tbs olive oil and 2tsp Dijon mustard. Cook the steak (whichever you like, eg., sirloin) hot and fast for rare. Allow it to rest for 5 minutes before slicing finely. Serve the slices circling a nest of rocket leaves, drizzle with the dressing and top with a gorgeous tousle of pomegranate seeds. Hosted on Acast. See acast.com/privacy for more information.
Tue, December 31, 2024
START THE NEW YEAR WASTING LESS FOOD: Blueberry Pancakes Special!
\Sometimes the cost on mid-summer berries is too good to walk by so you stock up on some delightful berries and then... need to find a way to use them up. BLUEBERRY PANCAKES Melt 80g butter in a small, smooth bowl and set it aside Pick out the dud berries and compost those! They're not good. Separate 2 eggs, whizz the whites of the eggs with 2tbs of caster sugar. Decant into a standby bowl then reuse the mixing bowl (unwashed) to whizz up: the 2 egg yolks (I misspoke in the episode and said "eggs" not "egg yolks" but it's YOLKS, folks) 1 cup milk 1tsp vanilla essence pinch salt combine, then - sift in 1 cup SR flour (wholemeal is ok) add in the melted butter mix just a bit - DO NOT OVERMIX! then cut through the foamy, meringuey egg white. Warm up a heavy-based frypan. Rub butter over the pan. Spread 1/2 cup - 3/4 cup sized pancakes on the pan, dot with an ABUNDANCE of blueberries, pop the lid on the pan then leave alone for 1.5 - 2 mins. Flip and cook for another 1.5 mins with the lid off. Serve immediately with whipped cream, sliced banana, maple syrup, etc. Hosted on Acast. See acast.com/privacy for more information.
Sun, December 29, 2024
REHEATED: Toast? Tuna? Tomatoes? - as dinner, REALLY???
If life sometimes feels hard, preparing meals DOESN'T HAVE TO. Your esteemed and enthusiastic hosts Simon Davis and Yumi Stynes would like you to know that cooking dinner doesn't have to be a time and energy suck! Just remember the things that you love to eat that are good for you. No less than this one! It's Adam Liaw's Tomato and Tuna - ON TOAST . 5 ripe tomatoes 425g tuna chunks in spring water, drained ½ cup good quality extra virgin olive oil, plus extra to drizzle ¼ tsp dried oregano 4 large, thick slices of sourdough ½ cup loosely packed basil leaves Chop the tomatoes, toss through with olive oil and tuna flakes, check for saltiness and add more if you like . (I have just been reading the amazing chapter on seasoning in Bee Wilson's amazing book The Secret of Cooking - and she has a lot to say about adding pepper! It's a distinctive and potentially flavour-changing seasoning, so maybe leave the pepper on the table for people to add their own.) Drizzle bread generously with olive oil and toast rather well so there are blackish bits. (Liaw uses a griddle pan, I would just use the toaster but aim for well-done.) Toss the basil leaves gently through the tuna mixture. Dollop your yummy tuna-tomato mix on top of the toast. Serve immediately. Hosted on Acast. See acast.com/privacy for more information.
Tue, December 24, 2024
Tahini! (With a saucy recipe)
Emotional eating? Or intentional, nourishment-seeking? Tahini is a fantastic ingredient no matter what type of eating you're feeling. On today's episode Simon has an aerated and essential tahini sauce from acclaimed foodie Anna Jones but first you have to get through some sass, at least one use of the word "yoggut", a bit of emotional bloodletting, and some lols. 200g tahini 3 tbs olive oil 1 tsp cumin 1 finely chopped garlic clove the juice of 1/2 a lemon blending it with 150ml of water Blend everything until aerated and amazing. Serve on any roasted or grilled vegetable, or on some silverbeet, chard, spinach or kale (well washed), fried down with onion and garlic. Hosted on Acast. See acast.com/privacy for more information.
Sun, December 22, 2024
REHEATED: PARTIED TOO HARD - POTATOES
IT'S SUMMER, so we're celebrating by warming up some of our favourite episodes from the past season. Here's one where Yumi is laughing so hard she has tears! It's all about this guy who went viral for his potatoes. THIS RECIPE IS YUMI'S VERSION Get a large pot on the stove with 2cm water in, turn up hot. At the same time, put a full kettle on to boil. Quarter 700g potatoes. By the time you've finished cutting up the spuds, the water in the kettle and the small amount on the stove should both be boiling. Pour the kettle water into the pot on the stove. Tumble the potatoes in making sure they're not sticking together. Stir a little. Wait for the water to return to boiling then set a timer for 3 minutes. Once the timer has sounded, drain the potatoes really well so they're dry, and allow them to cool. To do the Ibiza method, pop the now-cool potatoes in the FREEZER for 35 mins. Preheat the oven to 200. Get a roasting tray on the hob and fill it with at least 2mm of olive oil. Be careful! Use the stove element to heat the oil and when it's spattering hot, carefully decant the potatoes into the oil. They will spatter. Use tongs to make sure each piece is cut-side down. Pop in the oven and roast for 30 mins before turning to the other cut side, and roast for another 20 mins. Serve when golden crunchy all over. Hosted on Acast. See acast.com/privacy for more information.
Tue, December 17, 2024
Summery Chicken Lettuce Cups
A RETURN TO THE TRADIE’S HANDBAG With summer here, it’s time we remember that there are days when cooking can be all just a bit too hard. And that’s why we LOVE a rotisserie chicken. We talked about this ALL the way back in " rel="noopener noreferrer" target="_blank">episode 19 – in fact, but there is always more to be said on the subject. Recently, Simon has been getting a bit looser with his rotisserie chicken, cheating and using it as the base with utter shamelessness. And it’s this shortcut that he wants to bring to your attention today really – want to whip up a pie quickly? Rotisserie chicken! After a quick, amazing taco wrap? Rotisserie chicken! Here he’s injecting more flavour into it with a (pre-bought) red curry paste, lightened up with a greek yoghurt mix to make some crunchy Thai-style san choi bao. Because why not double up the cheats and keep hacking away? It may sound odd, but it’s really not, and the end results are delish. Heat 1 tbsp vegetable oil in a small saucepan over medium. Cook 3 tbsp red curry paste , stirring often, until fragrant and slightly darkened and beginning to stick to bottom of pan, about 2 minutes. Scrape into a medium bowl and leave to cool, then stir in 1 cup greek yogurt , 3 tbsp fresh lime juice , 2 tsp honey , and ½ tsp salt . Add ½ finely chopped medium red onion , 1 finely chopped celery stalk , 12 chopped cornichons , and a large handful of chopped coriander along with 400g shredded rotisserie chicken and toss well to coat. Taste and season with more salt if needed. Spoon the chicken mix into little gem lettuce leaves and top with chopped roasted peanuts and some more coriander leaves, if you like. Hosted on Acast. See acast.com/privacy for more information.
Sun, December 15, 2024
Exasperated with your KID'S LIMITED DIET?
We're going 'round and 'round on a very small carousel of kid's meals at our house. And I suspect we're not the only ones! Simon has a solution, or at least something definitely worth a try! It's a SPINACH and POTATO dish that can be a side to just about anything. Saag! (serves 4-6) Heat 1 tbsp ghee (or veg oil) in a large frying pan over medium and add 1 teaspoon black mustard seeds. Let them sizzle and crackle, then add 1 chopped onion, 3 sliced garlic cloves, 1 thumb-sized piece of ginger, grated and 1 teaspoon each of cumin seeds, turmeric powder and garam masala, cook for 4-5 minutes until the onion is going golden. Then transfer everything out of the pan with a slotted spoon. Add another 2 tbsp ghee to the pan with 600g waxy potatoes (chopped into 1.5cm pieces), stir to coat in all the lovely spices, then add 1/3 cup (80ml) water. Cover and cook for 5 mins until potato starts to soften, then remove lid and cook for a further 10-15 mins until a nice crust forms. Add the onion mixture back to the pan with 400g baby spinach leaves, giving everything a good stir until the spinach leaves have wilted. Season to taste with salt and pepper and give it a squeeze of lemon if you like. Finished! Hosted on Acast. See acast.com/privacy for more information.
Tue, December 10, 2024
A MEATBALL CELEBRATION!
MEATBALLS, MEATBALLS EVERYWHERE Simon: "I’ve just finished the shooting of a book that will be coming out next year that celebrates the delight that is the meatball. A whole book on meatballs? Well, yes! Why? Because, it turns out, pretty much every country and culture has a meatball dish that they hold dear, treasure and love. It turns out in this dumpster fire of a divided world that there are some things that unite us, and that one of those things is a love of the mighty meatball. Who’d have thought?" KOFTA W.QUINOA TABBOULEH Add ½ cup quinoa to a full saucepan of boiling water. Cook for 20 mins until tender. Drain and set aside. While the quinoa is cooking, zest 1 lemon. Finely chop a garlic clove and add to a bowl with ½ cup panko breadcrumbs, 2 tablespoons water, 250g beef mince, the lemon zest, garlic and a good fat pinch of salt and a few big grinds of pepper. Shape into 6 koftas (patties), then cook in a frying pan for 5-6 minutes until golden brown on both sides. While the kofta are frying away, whip up a quick dressing for the tabouli by mixing the juice from the lemon together with another 1 tbsp olive oil, a splash of red wine vinegar and some salt and pepper. And finely slice an eschalot/1/2 red onion and chop a tomato and lebanese cucumber into 1cm pieces. Combine all the tabouli ingredients in a bowl, tear over a bunch of mint leaves, pour over the dressing and toss together. Serve in bowls topped with the kofta and a few big dollops of…you guessed it… Greek yoghurt. Hosted on Acast. See acast.com/privacy for more information.
Sun, December 08, 2024
Celebrating Sambal Oelek AND AUDIENCE FEEDBACK
I LOVE SAMBAL OELEK! It's a jarred chilli condiment from Indonesia that you can buy in every supermarket. Adding it to rudimentary weeknight foods can add energy - and it's not SUGARY like other chilli sauces. We also love AUDIENCE FEEDBACK! If you ever want to drop us a line, please DM our instagram (it's hard to get through if you don't follow the show bc the security settings = *HIGH*) or email foodfixemail@gmail.com METHOD Cube your tofu brick. Dredge the cubes in a mixture of 1/2 cup potato flour, 1.5tsp salt, LOTS of freshly ground pepper, a tsp of ground white pepper. Spray with cooking oil then air fry for 10 minutes. Turn, then cook for another 10 minutes. SAUCE In a teeny tiny saucepan, combine 1/4 cup sugar, 3tbs each of rice vinegar and soy sauce, then cook to reduce slightly, about 5 mins. Take off the heat and stir through 1tsp of sambal oelek. SERVE In a bowl, toss the tofu in the sauce, serve immediately garnished with snipped coriander or spring onion. Hosted on Acast. See acast.com/privacy for more information.
Tue, December 03, 2024
FOOD FIX'S CHRISTMAS GIFT GUIDE
All worn out from winning awards, Yumi kicks off with a Food Fix Christmas Gift Guide for people who are TIME POOR and can't get out of this obligation to give that we seem to confront at the Christmas time of year. Hosted on Acast. See acast.com/privacy for more information.
Sun, December 01, 2024
Cucumber Influencer!
Recent news stories covered world-wide shortages of CUCUMBERS, in part because of the influence of food tik tokkers! How much can tik tok influence what we eat? And speaking of, do you want to try out Logan's (a successful food tik tok influencer) cucumber recipe ? (He has many.) SMOKED SALMON AND AVOCADO CUCUMBER SALAD Slice one whole cucumber and set aside. Make the dressing by mixing: 3tbs whipped cream cheese 2tbs chopped fresh dill 50g capers and their juice 1/4 red onion, finely sliced 1 whole avocado Bagel "everything" seasoning pinch of MSG powder Pour the dressing over the cucumber. Then add in 200g of smoked salmon, chopped loosely. Serve. Maybe on a bagel. Hosted on Acast. See acast.com/privacy for more information.
Tue, November 26, 2024
Sweet Potato Gratin...
Simon’s recent love affair with miso continues…. This time with a really simple but super delicious Miso, lime and sweet potato bake. It’s super easy - there’s only about a half dozen ingredients that you need and a few that are just a little out of the ordinary (lemongrass, Thai basil, limes) but really, nothing hard to find at all. The flavours though are absolutely spot on – it’s a ‘gratin with attitude’ as Anna Jones puts it and it is absolutely fantastic with beautiful bbq chicken or Yumi’s INFAMOUS vegetarian converter chicken wings . Start by making a sauce Put a 400 ml tin of coconut milk in a blender with 100g cherry tomatoes and roughly chopped - 1 green chilli, a large thumb-sized piece of ginger, 3 garlic cloves, 2 lemongrass stalks and 2 tablespoons white miso paste. Blitz on high until you have a smooth, fragrant sauce. Prep your Sweet Potatoes and BAKE Preheat the oven to 180C. Slice 750g sweet potatoes (4 small/2 large) about ½ cm thick - by hand or MANDOLINE (!). Season with sea salt and layer into a 28cm oiled baking dish (about A4-sized). Layer them in overlapping rows. Pour over the sauce, cover the dish with foil and bake for 40 minutes until the top is browned and the potatoes are cooked through. Take off the foil and bake for another 15 mins. Final finish Grate over the zest of 1 unwaxed lime. Scatter over the leaves of a small bunch of basil (Thai best but normal fine) and bake for a final 5 mins. Serve with 2 limes for squeezing over. Hosted on Acast. See acast.com/privacy for more information.
Sun, November 24, 2024
Celebrating the WINS!
It's not a "humble brag" at all to come all up in our show notes and mention that my OTHER podcast - Ladies, We Need to Talk - won 2 awards in November. One for Best Podcast Sex and Relationships - and one for PODCAST OF THE YEAR! No, it's not humble at all. It's huge. As it is when your restaurant wins an award. It should be shouted from rooftops because basically, it's an accomplishment that no one can take away from you. Absolutely my podcast won't be PODCAST OF THE YEAR next year. But this year it was. And I'll keep that til I die. On today's show, we talk about what it means to win, and Simon describes the amazing experience of dining at this year's CHEF OF THE YEAR Award Winner, Jung Eun Chae's restaurant, Chae . Hosted on Acast. See acast.com/privacy for more information.
Tue, November 19, 2024
Simple Rhubarb Slice
It's not every day you make a slice that's so yummy you should retire and just become a permanent cake maker, obviously growing EXTREMELY RICH in the process! Lol! Have you also noticed your fruit n veg getting cheaper? HMU at foodfixemail@gmail.com RHUBARB SLICE 750g - 1kg rhubarb, washed, dried and trimmed to a salad-like dice. 225g room temp butter 150g sugar 2 eggs 1 tsp vanilla paste or essence 450g plain flour 1.25 tsp baking powder big pinch salt Combine the butter, sugar in a food processor, add in the vanilla, the eggs one at a time, and at the last minute, add in the flour, salt and baking powder but DON'T OVERMIX. Split the mix in 2, press half of the mix into a brownie tin, refrigerate or freeze the remaining dough. Mix the prepared rhubarb with 10g tapioca flour and 80 - 100g brown sugar. 1 tsp of vanilla extract and a pinch of salt. Add that to the brownie tin, spreading evenly. Spread the remaining mixture over the top of the rhubarb. Bake for 40 mins at 180C, allow to cool then sprinkle with icing sugar and serve with strong, hot tea! Hosted on Acast. See acast.com/privacy for more information.
Sun, November 17, 2024
Paper-Wrapped Fish Parcels!
If it's not Moving House season, it's Gift Wrap season (*HELP!*), and Simon is getting amongst it by creating a really impressive but rather easy fish meal. Pre-heat the oven to 200C Trim and chop bok choy into (roughly) 4cm pieces, cut 1-2 spring onions into matchsticks, set aside. In a small bowl, 1tbs miso paste, 2tbs butter, and 1tbs mirin, mix to combine, set aside. Set out 4 pieces of 30cm baking paper. 4 x 120g-150g white fish fillets, eg., Ling. Divide the fish pieces and 100g mushrooms (eg., shiitake) plus the prepared veg among the 4 pieces of paper. Drizzle with the miso dressing and 2 addition tablespoons of water. Wrap well. Bake for 12-14 minutes. Allow to rest for a couple of minutes. Unwrap at the table with great theatricality and enjoy getting involuntary twinkle hands ! (Top with more finely sliced spring onion if you want!) Enjoy! Hosted on Acast. See acast.com/privacy for more information.
Tue, November 12, 2024
Adam Liaw's new cookbook and a CLASSIC Italian Pasta that's super quick
I sometimes forget that Simon's day job is commissioning and editing cookbooks. The man lives and breathes it. So we find out what he's been working on (Spoiler: Adam Liaw's latest ) - - and then deviate into a favourite that is both simple and quick, but necessitates good ingredients and a deft, confident hand. Or a drunk hand! Either will do! Spaghetti Aglio, Olio & Pepperoncino 100g spaghetti per person (best quality) 6 tbs best olive oil handful of red chillies or dried chilli flakes with good flavour 4-6 cloves of fresh garlic, finely sliced optional: grated parmesan (Simon doesn't) Hosted on Acast. See acast.com/privacy for more information.
Sun, November 10, 2024
Basic Bitch Sweet Potato Boats
Fulfilling our remit to make delicious food achievable - THIS EPISODE DELIVERS! Yes, it is a tiring time to be alive in the world. Politics and world events are GRIM. And yet, one must eat. One must feed one's family. LOADED SWEET POTATO WITH BLACK BEANS AND CHEDDAR (thanks to NY TIMES COOKING ) Preheat the oven to 200C. Wash and dry 2 medium sweet potatoes then halve them lengthways. Rub all over with 1tbs olive oil and sprinkle salt all over. Roast for 30-40 minutes, until smelling good. (*I found I didn't need this much time - Yumi) Turn them over so they now look like boats and use a fork to rough up the flat side. Top with 1/2 cup grated cheddar cheese and 1 can rinsed and drained black beans, then another 1/2 cup of cheddar cheese. Bake for 7 minutes until cheese has melted and the beans are hot. Serve with a wedge of lime, chili sauce, fresh coriander, and WHATEVER ELSE YOU WANT. Hosted on Acast. See acast.com/privacy for more information.
Tue, November 05, 2024
Hetty McKinnon's legendary charred brocolli
Hetty McKinnon's cookbook 'Community' is an Aussie classic. I remember when women used to give this to each other as a cult gift - so good! Everything from this book is amazing and you can buy it via this link . The following recipe can also be found here . But listen to this episode STEP 1: Barbeque the following, well. 2 heads (1kg) broccoli, cut into florets STEP 2: Make a dressing and heat on stove in a small pot combining these ingredients: 125ml extra virgin olive oil 2 cloves garlic, finely chopped 80g capers, rinsed and drained 1 long red chilli, thinly sliced STEP 3: Combine the following in a big bowl and then dress with the warm oil/dressing: 500g cooked chickpeas (about 2 cans) drained and rinsed 1 cup baby spinach leaves 1 cup parsley, finely chopped 1 cup mint, leaves picked zest and juice of 1 lemon 80g Parmesan cheese, shaved 50g flaked almonds, toasted sea salt and black pepper Hosted on Acast. See acast.com/privacy for more information.
Sun, November 03, 2024
Can an UNDERCOOKED cake be saved?
Having a food failure ISN'T unusual. It's part of being a cook. But there's something particularly painful when it's a whole cake that's ruined. I relive a recent Pear Cake fail and we talk through what can be done when things don't go to plan. Hosted on Acast. See acast.com/privacy for more information.
Sun, October 27, 2024
DINOSAUR SPAGHETTI
Dinosaur Spaghetti! - AKA Hipster Kale Pasta 1 bunch of kale, leaves torn off the ribs, (ribs composted) Pop the leaves into a large pot of boiling, salted water. Cook 30 seconds then drain on a dry, clean tea towel. Allow to cool slightly. Lightly use hands to wring them out. Put the leaves in the food processor, with a handful of walnuts, 30g grated parmesan cheese, 3 tbs olive oil, 1 chopped garlic clove, 1/3 cup water, juice of half a lemon. Season with salt and pepper. Serve on wholemeal (!!) spaghetti topped with extra grated cheese. Hosted on Acast. See acast.com/privacy for more information.
Sun, October 27, 2024
AFTER THE PARTY
Yumi has some reflections after she cooked a bit of food for a friend's son's birthday bash. In short? There might always be a vomit or 2 if it's an 18th... Also -? Food that is good at 6pm needs to also be good at 2am. Hosted on Acast. See acast.com/privacy for more information.
Tue, October 22, 2024
PARTY FOOD CATERING!
How do you line the stomachs of the guests celebrating an 18th? Yumi and Simon both have ideas and experience with this! WHOSE WILL WIN OUT? If you want to know more about the inari Yumi mentioned, they look like this . Hosted on Acast. See acast.com/privacy for more information.
Sun, October 20, 2024
Nagi 'Recipe Tin Eats' Maehashi has a new book, we talk Dozer...
Our second special episode with RecipeTinEats 's Nagi Maehashi! Her new book can be found here . On this episode, we talk cooking for your dog, where Nagi gets her cooking inspiration, excessive sweetness in Western food, and a beautiful whipped tahini that can be used on SO MANY THINGS - from eggs to eggplant, broccolini to white fish. WHIPPED TAHINI 1 cup plain yogurt 21/2 tbsp tahini 11/2 tbsp lemon juice (substitute 1 tbsp apple cider vinegar or white wine vinegar) 1 garlic clove, finely grated (Yumi would leave this out cos #allergic) 1/4 tsp kosher salt Hosted on Acast. See acast.com/privacy for more information.
Wed, October 16, 2024
Nagi from RECIPE TIN EATS joins Yumi!
The legendary brains behind Recipe Tin Eats (- one of the world's most widely used cooking and recipe websites -) NAGI MAEHASHI - joins Yumi on today's 5 Minute Food Fix! They talk about recipe testing, her new cookbook, which you can order here , and how to make the simplest, yummiest thing: WHIPPED RICOTTA 1 cup (8 oz) full-fat, good-quality ricotta, at room temperature 1/2 tightly packed cup finely grated parmesan* 2–3 tsp milk, if required METHOD Mix the ricotta and parmesan in a small food processor, or a bowl using a hand-held electric beater or even a hand-held whisk! Beat until smooth. If the mix seems a bit too stiff and thick (which will depend on the ricotta you’re using), dilute with 1 teaspoon of milk at a time until it’s spreadable like whipped cream. Excerpted from Delicious Tonight © 2024 by Nagi Maehashi, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved. Hosted on Acast. See acast.com/privacy for more information.
Sun, October 13, 2024
Your October Public Service CHRISTMAS Announcement!
Not everyone listens to each episode as they drop but if you're here in October, now is the time to start thinking about Christmas . Sorry! One of my favourite pudding recipes comes from Dan Lepard . I love his use of grated carrot and dark ale beer in this! It's also dead-easy and reliable. I always chuck in a few extra things my Mum likes - dried figs and those repulsive red cherries. Serve with tons of custard, the best vanilla ice-cream you can afford and cream too. Hosted on Acast. See acast.com/privacy for more information.
Tue, October 08, 2024
Anchovy Croutons!
In our cookbook, which you can buy here , I have a recipe for 'Wedding Guest Croutons' - theory being that the perfect crouton should be like the perfect wedding guest: Immaculately behaved and never overshadowing the real stars of the show ( - the bride, the mother-of-the-bride, the flower girls and the SALAD or the PASTA ON WHICH IT SITS). Phew! Being low-key obsessed with croutons, I had to share this recipe for Anchovy Croutons which I'm making ALL THE TIME. ANCHOVY CROUTONS 1/2 loaf of sliced, good-quality sourdough bread, stale is ok 1/3 cup olive oil 100g jar or tin of anchovies, including the oil METHOD Combine the oil with the anchovies in a tiny saucepan. Meanwhile warm the oven to 140C and prepare a couple of baking sheets. When the anchovies start to "melt", encourage their disintegration with a wooden spoon until they form a muddy riverbed silt. Lightly brush this mixture over one side of each piece of sourdough bread until it's all used up. Cut the bread into cubes. (I like mine slightly bigger than 1cm but don't overthink it. Just cut.) Mop up any leftover anchovy mixture with cubes of bread then spread them over the 2 baking sheets, and bake for 10 - 15 mins. Turn them well, bringing to corner croutons into the middle of the pan and rotating the middle-pan ones out to the edges. Cook for another 15 until the croutons are smelling toasty, changing colour to golden, and are crunchy when you try them. Allow them to cool before storing in an airtight jar. Serve on salad, with burrata, or atop a red spaghetti. Hosted on Acast. See acast.com/privacy for more information.
Sun, October 06, 2024
Celebrating 300 Episodes!
Asparagus really is the KING of Vegetable. It has such a short season, is so flavourful and healthy, and best of all, requires the very barest of intervention to make it taste good. If you're interested, the restaurant where Simon had the best asparagus of his life is St Peter in Paddington , Sydney, and it's extraordinary by all accounts! But to make Simon's King Asparagus Salad , do this: Find the freshest asparagus you can. Trim the ends, then slice 3 bunches into tiny coins. Dress with the juice of a lemon, salt and pepper, and a generous drizzle of your best olive oil. Arrange on a beautiful, showoffy platter and top with shavings of parmesan. Serve as part of a lunch spread with crusty bread and smashed minty broad beans. Hosted on Acast. See acast.com/privacy for more information.
Tue, October 01, 2024
GRAPEFRUIT - and also, WHAT WENT WRONG WITH MY BANANA BREAD?
We've talked about Simon's 'Fully Loaded Banana Bread' on this podcast before... but today Yumi arrives in studio with a massive fail of this tried-and-tested recipe. Here, we try to unpack what went wrong... And then we head into the real reason we wanted to talk - which was the concern that we are not making the most out of the wonderfully non-perishable fruit that is the GRAPEFRUIT . How can we expand our uses of this marvel? Hosted on Acast. See acast.com/privacy for more information.
Sun, September 29, 2024
BLUEBERRIES - ONE OF THE GREAT TINY FRUITS!
Amazingly, Simon and I are up to 299 episodes of the 5 Minute Food Fix! Here's what to do with an excess of blueberries. Hosted on Acast. See acast.com/privacy for more information.
Tue, September 24, 2024
CHICKEN and PRESERVED LEMON
School holidays can be a rough time for parents! Yumi and Simon have a food-related activity you could do with your kids? Make preserved lemons! (it's easier than you'd think. The hard part is figuring out what to do with the preserved lemons once you've made them tbh.) Well lucky you're here because Simon has a weeknight recipe he likes that uses preserved lemons. CHICKEN WITH PRESERVED LEMON AND TOMATO Start with 4 skinless, boneless chicken breasts , patted dry and seasoned. Heat 2tbs olive oil in a pan and fry the chicken until lovely and golden brown, about 5 mins per side. Remove from the pan and set aside. In the same pan, add 500g cherry tomatoes . Cook until they start blistering, squash them with the back of a spoon. Add in 1tbs of finely chopped preserved lemon and 4 finely sliced garlic cloves . When it's all combined and looking good, add in 2tbs tomato paste and a good pinch of Turkish chilli flakes . Cook and stir for a couple of minutes before adding 1.5cups of water, bring to a simmer then allow to reduce. Add in fresh oregano , then add in the chicken breasts and mix through, allow to cook for 10 mins. Finally, add in a good squeeze of fresh lemon . Serve with cous cous! PS. The Basque Cheesecake episode can be found here . Hosted on Acast. See acast.com/privacy for more information.
Sun, September 22, 2024
MIRACLE Cabbage and Chicken Tray Bake!
MIRACLE CABBAGE AND CHICKEN WARNING: This episode contains instances of making each other laugh like astronauts on a space station where they've run out of oxygen and have no choice but to start pumping in pure happy gas. Unfettered lunacy I tell you! TO MAKE THIS MIRACLE: In a medium bowl, whisk together 1tbs each of soy sauce, honey and olive oil. Add in 4 x skinless boneless chicken thighs Season with salt and pepper, toss to coat. Put a rack in the middle of the oven and put the grill up to high Find that gigantic half a purple or white cabbage that's taking up all the fridge space, and cut it into (roughly) 6 wedges Arrange the wedges and 350g of trimmed green beans on a baking sheet. Drizzle over 2-3 tbs olive oil, season with salt and pepper, then space the chicken on the tray next to the cabbage and beans and set under the hot grill for 19 minutes. The cabbage should have lovely blackened charred bits. Remove and allow to sit for 5 - 10 mins. WHILE THIS IS COOKING... Make the dressing by whisking together in a small bowl or jug: 1/4 cup rice vinegar 2 tbs sesame oil 1 tbs chilli sauce 1 finely grated garlic clove 2 tbs soy sauce 1 tbs honey taste and season with more salt if needed. Roughly chop the cooked cabbage and finely shred the chicken Add it to a big bowl with the cooked beans. Add a few finely slices spring onions and half a cup of chopped parsley. Dress with the dressing, season with salt and pepper, and serve. Hosted on Acast. See acast.com/privacy for more information.
Tue, September 17, 2024
What's Better than Nut Butter?
Not gonna lie, Yumi still sounds sick on this episode and mercifully Simon runs the show to talk through the uses of nut butter, in particular peanut butter! PEANUT NOODLE SALAD YOU'LL MAKE WEEKLY: Dressing 140g peanut butter juice of 2 limes 1/4 cup soy sauce 2 tbs sesame oil 2 tbs maple syrup 1/4 cup water 2 tsp grated ginger 2 finely grated garlic cloves NOODLES: 200g Udon noodles, cooked in boiling water according to the packet instructions then rinsed in cold water. 1/4 cup of dressing 3-4 finely sliced Lebanese cucumbers 4 sliced spring onions 1 cup of coriander leaves optional: 1/2 cup peanuts METHOD: Toss, taste and if necessary, add more dressing. Eat immediately and love it sick! Leftover dressing will last long enough for you to make this again, *Yumi recommends this with chopped red chilli. This recipe can be found in our cookbook - The Food Fix And email us any time! foodfixemail@gmail.com Hosted on Acast. See acast.com/privacy for more information.
Sun, September 15, 2024
'Template' Granola, + Kiwi fruit for the win
It's always* fun when you go viral, especially for an article you've written about bodily functions! One thing I didn't include in the article was a tip from my pelvic floor physio about what to eat for exceptional digestion! She really, REALLY wanted me to eat this food on the reg, so I did, and it's actually been pretty life changing! But how can you make it yummy? And not food = medicine? The trick might be adding it to this granola: TEMPLATE GRANOLA: 750g rolled oats 100g coconut fat 100g honey or maple syrup 3tbs ground cinnamon 1/2 tsp ground cardomon pinch salt THAT'S THE TEMPLATE Then add in non-sweet things, eg. Pepitas roasted peanuts sunflower seeds pecans walnuts shredded coconut METHOD Toss everything together then roast in a low, 140C oven for 10 minutes. Add in the sweet things, eg. crystallised ginger raisins sultanas dried cranberries dried blueberries ...toss everything around, then back in the oven for another ten minutes until it's clumping together, smelling aromatic, sweet and nutty, and is starting to go golden. Allow it to cool before storing away in airtight containers. Serve with diced whole kiwi fruit ( SKIN ON! ), yogurt and ground flaxseeds. *not always Hosted on Acast. See acast.com/privacy for more information.
Tue, September 10, 2024
Boiled Bagels with Smoked Salmon and Capers
We just did an episode about capers and I was fired up to talk about Smoked Salmon Bagels , given that they're a classic and I have eaten PLENTY. So what are some of the elements of the perfect Smoked Salmon Bagel? As usual, Simon knows a gobsmacking amount about a niche food (Caperberries and boiled bagels, in this case), and we leave you with a completed episode and a rumbling tummy. Is that you immediately heading out for supplies for tonight's dinner? Hosted on Acast. See acast.com/privacy for more information.
Sun, September 08, 2024
Capers!
Today, Yumi is still sore of throat and there's an alarming revelation about the waste of money that is cough medicine! But Simon has energy around the delicious ingredient - CAPERS . What the heck are capers? They're actually the unripened berried from a prickly caper bush and food-wise, they're probably best-known as the thing you find atop of a smoked salmon bagel. On today's episode, Simon talks us through what they're commonly used for, how to maximise their punch in your day-to-day cooking, and then a brilliant recipe from his favourite cookbook (so far) of 2024, Anna Jones - EASY WINS . Cauliflower Caponata : Heat your oven up to 220C. Break up 1 cauliflower into big florets directly onto a big oven tray. Cut up 3 onions into wedges and chop up 3 sticks of celery, add them to the tray then toss through 1tbs olive oil, 2tbs white wine vinegar, salt and pepper. Cook for 25 mins until charred and softened. Remove from oven. Turn the oven down to 200C. Add in 2 tins of plum tomatoes, 100g of good quality pitted olives, 3tbs of a star ingredient CAPERS, and 50g of raisins. Mix them all together, mashing the veg a little with a fork as you do. Back in the oven for another 40 minutes. Take out the tray and while it's cooling add another tablespoon of vinegar and some chopped parsley. Serve immediately while still warm or jar it up to last at least a week, finishing with olive oil. Hosted on Acast. See acast.com/privacy for more information.
Tue, September 03, 2024
MEAL PLANNING! (to save time, promise)
As we near our 300th episode, Simon and I review our reasons for doing a food podcast. Is it because we love the sound of our own voices? Not so much! (Maybe!) It's because even the BEST cooks struggle to feed their families every day, especially when running households, multiple jobs, parenting, and all the other things we're doing just surviving. So one thing you can do is prepare a few things when you DO have time - like a daal that can be frozen, sweet potato croutons that can be used on a soup one day and then to plump out a salad the next. Find out more by subscribing to your favourite food podcast! DAILY DAAL Cube a couple of sweet potatoes, toss in 2-3 tbs of oil, shake over some salt, pepper and cumin seeds, then roast until soft, about 20mins at 180C, MEANWHILE... fry up some onion in a deep, wide saucepan or frying pan. Add in 2 cloves of garlic and a hearty knob of ginger, and fry out. Add in half a packet of Herbie's Daal Spice Mix and cook to release the aromas. When ready, add in a tin of tomatoes, the same tin again but filled with water, a tin of coconut milk or cream, and crumble in a stock cube. Allow to cook for 20 mins, stirring, then check for doneness. At cooked, add in a squeeze of lemon. Freeze what you don't need for later. To serve: Add another squeeze of lemon. Top with a dollop of Greek yoghurt, some fresh coriander leaves and those delicious sweet potato croutons. Hosted on Acast. See acast.com/privacy for more information.
Sun, September 01, 2024
Ginger and Turmeric SHOTS for that cold
The science does NOT back turmeric as anything other than a brightly coloured tuber... but having it with ginger in SHOT form can certainly enliven the feeling in the back of your throat, make you feel like you're at least TRYING to feel better - and it's kind of delicious! It certainly worked for Simon - who reports that this is a MASSIVE retail fad back in the UK - and after recording Yumi also gave it a go. Didn't cure her hayfever, but it was YUMMY, used up some ginger and turmeric and was a bit of a morning heart-starter! In a high-speed blender combine: 400ml fresh apple juice 60g loosely chopped ginger 20g turmeric (powdered or fresh) juice of 1/2 a lemon spoon of black pepper (optional!) BLEND FOR A REALLY LONG TIME. Then strain the mixture through a Chux in a sieve or through a good, old-fashioned tea-strainer. Serve cold in 50ml shots. Hosted on Acast. See acast.com/privacy for more information.
Tue, August 27, 2024
It's a celebration of *wait for it* ... GREY FOOD
It's true that we "eat with our eyes". Most cooks consider the appeal of contrasting (and bright) colours when putting together a meal. Simon gets deep today, asking, "Is there a place for grey food?" Yes, if you count oysters as a grey food! What else? Listen here... Tomato Tonnato recipe Arrange 5-6 big chunky vine tomatoes (about 900g), sliced on a gorgeous platter. In a blender 5 tbs olive oil 85g tin of tuna in oil 2 anchovy fillets 2tsp drained capers 1/4 cup of mayonnaise juice of 1/2 a lemon 1 garlic clove a few basil leaves Whizz until creamy. Adjust the seasoning to taste. Spoon the sauce over the tomatoes. Sprinkle with sea salt, black pepper and more basil leaves. Serve with crunchy bread. Hosted on Acast. See acast.com/privacy for more information.
Sun, August 25, 2024
Eggplant Fail!
We can't nail every meal! Especially when we're cooking in someone else's kitchen! On today's episode, Yumi and Simon both get pod therapy about their most recent disasters, and Simon does a do-over on a delicious Baba Ganoush. DO-OVER BABA GANOUSH 2-3 eggplants, pricked with a skewer or fork (if you don't want to live dangerously) Cook the eggplants WELL on the BBQ. Like, REALLY WELL , so they're blackened and blistered and completely yield. Allow them to cool and sweat a bit on a plate, then rub off the skin, cut off the heads, and with the remaining soft cooked flesh, chop in up on a big board with a big knife. In a big bowl, season with salt (but not too much), a good glug of olive oil, the juice of at least 1 lemon, and some spoons of tahini. Greek yoggut *could* be deployed here but is optional. Serve with crusty bread or on the side with lamb. Yum. Hosted on Acast. See acast.com/privacy for more information.
Tue, August 20, 2024
Rocket Pear Salad - Rejigged for the Weather!
All green, raw food does not have to flee from your kitchen just because it's cold. Yes, the weather definitely affects what you feel like eating but salad can still comfort and nurture you even when you're putting an electric blanket on the couch. (Try this! It's excellent!) On today's episode Yumi revisits one of the GOAT salads. The classic. Rocket, Pear and Walnut. It appears in her cookbook Endless Summer . But she's giving it a rejig to make it more weather-appropriate. THE SALAD 240g rocket leaves 2 firm pears, sliced into chips 3/4 cup of walnuts, refreshed by being toasted under the grill for 2-3 minutes between 1/2 cup - 3/4 cup grated Grana Padano or Parmesan Cheese THE DRESSING (enough for 3 salads, so only use a third of this!) 40ml White Balsamic Vinegar 80ml of your best olive oil 1tsp honey 3/4tsp salt 2tbs tahini Hosted on Acast. See acast.com/privacy for more information.
Sun, August 18, 2024
Prime Minister's Award... for Banana Bread?
Yes, it's been a big and exciting couple of days for Stynes with her book with Dr Melissa Kang 'WELCOME TO SEX' being nominated for a Prime Minister's Literary Award ... but we WILL talk about food. Yumi's been busy going through the cookbook she co-wrote with Simon. Partly because she loves Simon's recipes but also because she can't remember her own! It's incredibly handy having them written down - and you can find the book here if you're interested. SIMON'S FULLY LOADED BANANA BREAD Melt 100g of butter and set aside to cool slightly. Preheat the oven to 180C. Line a loaf tin with baking paper. Activate 1tsp of bicarb in 1 cup of Greek yoghurt. Allow it to sit for 5 mins to fluff up and activate. Add to the yoghurt mixture the butter, 1 cup of caster sugar and 2 eggs, and mix. Now add in 250g plain flour, 1tsp baking powder, 1 tsp cinnamon - and mix but don't overmix. Finally, add in 400g of very ripe, very mashed banana. Pour it into the prepared tin and cook it for 1.5 hours, trying not to doubt the cook time. Cool on a wire rack. Hosted on Acast. See acast.com/privacy for more information.
Tue, August 13, 2024
SUPER IBIZA RECOVERY POTATOES!
There are NO MORE EXCUSES if your roasted potatoes aren't perfect! Also, why is Yumi laughing so hard she has tears? It's all about this guy who went viral for his potatoes. THIS RECIPE IS YUMI'S VERSION Get a large pot on the stove with 2cm water in, turn up hot. At the same time, put a full kettle on to boil. Quarter 700g potatoes. By the time you've finished cutting up the spuds, the water in the kettle and the small amount on the stove should both be boiling. Pour the kettle water into the pot on the stove. Tumble the potatoes in making sure they're not sticking together. Stir a little. Wait for the water to return to boiling then set a timer for 3 minutes. Once the timer has sounded, drain the potatoes really well so they're dry, and allow them to cool. To do the Ibiza method, pop the now-cool potatoes in the FREEZER for 35 mins. Preheat the oven to 200. Get a roasting tray on the hob and fill it with at least 2mm of olive oil. Be careful! Use the stove element to heat the oil and when it's spattering hot, carefully decant the potatoes into the oil. They will spatter. Use tongs to make sure each piece is cut-side down. Pop in the oven and roast for 30 mins before turning to the other cut side, and roast for another 20 mins. Serve when golden crunchy all over. Hosted on Acast. See acast.com/privacy for more information.
Sun, August 11, 2024
Sally in Peckham!
Freshly returned from his old stomping grounds in London, Simon is full of fresh inspiration and ideas. One of the places he's loved in the past is the legendary Peckham produce store, Persepolis . We hear about its owner and creative force, Sally Butcher, aka Sally in Peckham , and Simon talks us through one of her recipes, which you can find here or below: CAULIFLOWER AND PICKLE PIE INGREDIENTS 1 cauliflower, cut into florets 1 chopped onion 1 cubed zucchini 50g raisins 1 tin drained and rinsed chickpeas 1/2 jar of pickled turmeric (which you can buy here) Oil, for cooking filo pastry METHOD Pre-heat the oven to 190C. In a large tray, spread out all the veg, and rub and coat them with pickle and a few tablespoons of oil. Cover the tray with foil and bake for 30 mins. It is here Simon says you can stop and enjoy this with rice! Or continue on to make a pie: Lightly oil a 26cm X 36cm baking tray. Brush layers of filo pastry lightly with oil and layer them in the bottom of the tray until you have used half of the packet of filo. Now add the cauli-pickle filling. Repeat the filo brush-with-oil layering for the remaining sheets of pastry. Bake at 180C for 20 mins. Serve immediately with a side salad or enjoy later as leftovers! Hosted on Acast. See acast.com/privacy for more information.
Tue, August 06, 2024
Ginger Tea to soothe your cough
You're in the minority if a lurgie hasn't waylaid you this past month! Here's a ginger tea to heal your roughed-up throat. Cook up 15g ginger, grated in 500ml water. While it's warming, make a slurry of 1/2tbs of potato or corn starch dissolved in 1tbs cold water. When the ginger-water tea is hot, use a whisk to stir in the slurry and bring the mixture to the boil. You should see your tea thicken - just slightly - and grow a little cloudy. Take it off the heat and stir through 2tbs of your best honey. Manuka is good here. Squeeze in some lemon if you have. Drink one cup immediately and save the other for bedtime. Hosted on Acast. See acast.com/privacy for more information.
Sun, August 04, 2024
SIMPLICITY - Can be wonderful!
Simon Davis is freshly returned from a month in his home country and the delightful dining experiences he had in England have invigorated and enlivened his appreciation of food. On today's episode we find out what is Simon's FAVOURITE RESTAURANT ...? And we talk through one of the simplest desserts that is so good, I have to "cook" it this afternoon (no actual cooking required). BALSAMIC STRAWBERRIES 1 punnet of strawberries, washed, hulled and halved 1 tbs of your best balsamic vinegar 2 tbs of white sugar Coat the strawberries in the vinegar and sugar, then leave them in the fridge to macerate for a couple of hours. Serve plain, alongside cake, or with dollops of cream, crème fraiche, or ice cream! Hosted on Acast. See acast.com/privacy for more information.
Tue, July 30, 2024
Listener Request: TAPIOCA PUDDING
A couple of listeners have asked us to talk you through Tapioca Pudding. It's the sort of thing you can buy in the fridge section of health food stores and at specialty Thai Dessert Takeaway places - but unlike it's spiritual sister Bubble Tea, this is pretty easy to make! Boil 3 cups of water Add in 1/2 cup of tapioca pearls Stir and keep an eye on it. The pearls will go from opaque white to translucent and glassy. Don't overcook it. Take it off the heat when there's still a white nucleus. Srain and rinse in cold water, stirring with clean hands. In a seperate small saucepan, cook up 1 cup of coconut milk, 1/2 cup sugar, 1 knotted pandan leaf Warm the coconut sauce on the stove to thoroughly dissolve the sugar. Once warmed through, add back in the cooked tapioca. Stir gently. Spoon or pour out into serving cups and top with sour mango or regular mango, and if mango is out of season, top with any fruit such as paw paw, melon, tinned mandarin, pomegranate, etc. Leave to set in the fridge or eat still warm. Hosted on Acast. See acast.com/privacy for more information.
Sun, July 28, 2024
Pantry Basics Orecchiette
We discuss the utter absence of cooking with cactus in our lives (!) and a cookbook which I have loved by Nik Sharma called VEG-TABLE . To make the recipe, you need 500g Orecchiette (thus named because the tiny scooped pieces look like a baby's ear 285g frozen peas 11/2 tsp cumin seeds and 1/2 tsp fennel seeds, lightly crushed in a mortar and pestle 4 cloves of garlic, grated 1 tsp red pepper flakes, eg., Aleppo, Maras or Urfa. 2-3tbs white miso paste (I use 3, Nik Sharma says 2) lots of grated Parmesan or Grana Padano (I use a cup+) snipped chives from the garden Boil the pasta in generously salted rolling boiling water a minute or 2 less than the amount of time recommended on the packet. In the last 2 minutes, add the peas to the pot. Drain, reserving 1 cup of pasta water. Dress the cooked pasta/peas with 1tbs of olive oil. Set aside and then: Warm 3 tbs good olive oil then add cumin seeds and fennel seeds. Fry for less than 1 minute until releasing their aromas. Add in the garlic and red pepper flakes. Dissolve the miso paste in 1/3 cup of the reserved pasta water. Add this to the fried spices then add the peas and crush them a little so they're less intact and more prepared to integrate with the sauce. Use a big slotted spoon to fold the cooked pasta into the spice mixture, adding in about 1/4 cup of cheese. Feel free to add a bit more pasta water to make the final version brothy. Taste. It may need more salt. Serve with more cheese on top and some generous snips of chives. Hosted on Acast. See acast.com/privacy for more information.
Tue, July 23, 2024
Grated Tomato BRILLIANCE (bonus prawn option!)
On today's episode Simon and Yumi reminisce about when they first started recording the podcast more than 280 episodes ago - in the KiiS Sydney studios, using Kyle Sandilands's diamond-encrusted microphone. It's been an incredibly fun and delicious ride since then and today's a bit of a full-circle moment as Simon builds on that first ever episode's food suggestion - try grating a tomato on your box grater . Add olive oil and a generous pinch of salt, garlic if you want (don't have to), and then spoon this simple mixture onto sourdough toast. Unbelievable! So what now? Cook it? Add seafood? You'll have to listen! And share the podcast with your people! Hosted on Acast. See acast.com/privacy for more information.
Sun, July 21, 2024
TERIKYAKI SEX DRIVE
Some great info in today's episode about why some foods burn while we're cooking them EVEN WHEN WE'RE RIGHT THERE WATCHING. It's all about SUGAR content! Whether in a bolognese sauce or the fancy toast you keep burning, WHY? And what to do about it? PLUS - try this brilliant Teriyaki Sauce recipe that is TOO EASY to believe! TERIYUMMY CHICKEN 500g chicken thigh fillet, cut into plus-size nuggets, dusted in plain flour 2-3 tbs plain oil, eg., grapeseed, peanut or canola TERIYAKI SAUCE 2 tbs Kikkoman soy sauce 2 tbs mirin (a sweet wine) 1 tsp honey Preheat the oil in a heavy-based frypan. When it's hot to sizzle, tumble in the dusted chicken pieces. Fry until burnished, then when pretty cooked, pour in the combined teriyaki sauce ingredients. Cook, stirring to coat the chicken and reduce a little, then remove from the heat and serve immediately on hot rice. Optional: top with a handful of roasted cashews. Hosted on Acast. See acast.com/privacy for more information.
Tue, July 16, 2024
'Girl Dinner' is - - what? And a sweet little Girl Dinner of Flatbread + Haloumi + Zucchini
On today's episode I take care to explain exactly what is meant by the Very Online term, 'Girl Dinner' ... and I have a girl dinner of my own to share, based on this recipe - but not much like it at all. YUMI'S GIRL DINNER FLATBREAD 1 x small, round za'atar flatbread, shop bought about 150g of halloumi cheese, grated 1 x medium zucchini, shaved into ribbons salt, pepper, a drizzle of honey (optional), fresh oregano (optional) Pre-heat the grill to HOT. Top the flatbread with grated halloumi and then arrange the ribbons of zucchini artfully around on top. Season with salt and pepper then pop under the hot grill for about 5 mins. (Keep an eye on it - your grill is different to mine, and how close your tray is to the heating element makes a huge difference to how long it will need. You want the bread hot and steamy, the zucchini cooked and the cheese melted.) Pull out, pop on a plate, drizzle with honey and oregano if you can stump up that much energy, then serve with an opened tin of sardines on the side. If you want. I mean Simon audibly gagged when I suggested this so you figure it out! Hosted on Acast. See acast.com/privacy for more information.
Sun, July 14, 2024
Frizzled Spring Onion and Yoghurt Dip
It's no secret that Simon Davis LOVES Greek yoghurt as an ingredient. But has he ever been this excited about Greek yoghurt as he is today? Listen for a fantastic rave about Anna Jones's new cookbook 'Easy Wins' - an exasperated take on mayo - and this fantastic recipe: Frizzled Spring Onion and Olive Oil Dip 150g good Greek yoghurt, strained if you can be bothered 1 bunch spring onions, finely chopped 100ml olive oil 1 tsp pul biber Turkish chilli flakes 1 tsp sugar 1/2 tsp ground turmeric zest and juice of 2 limes salt and pepper Over a low-medium heat, fry the spring onion and pul biber chilli flakes in the olive oil until crisping and charring on the edges, veritably sizzling and frizzling - around 10 minutes. At the 9th minute, add the sugar and turmeric. Remove from heat, add salt and pepper then set aside and allow to cool Juice and zest the limes into the yoghurt, mix through, add salt to taste. Opulently dress the yoghurt with the yellow onion and oil mixture. Mix through or leave it on top. Serve with bread, chips, roast chicken, lamb chops, whatever you want! It's amazing! Hosted on Acast. See acast.com/privacy for more information.
Tue, July 09, 2024
DAIKON? What to do!
On Yumi and Simon's top-rating food podcast, we unpack the mysterious giant vegetable that is the Daikon. What are some of the uses? What can I do if I've foolishly bought one? Help! Hosted on Acast. See acast.com/privacy for more information.
Sun, July 07, 2024
Potato Bread - by Karen Martini
Making bread takes a bit of effort so you really want it to pay off! On today's episode, Simon and I discuss YEAST and a book that I am a huge fan of - - Karen Martini's COOK (- which I manage to mis-name as "Food" - my apologies!). There's so much in there, it's basically an encyclopaedia OF FOOD. I even bought a second copy to give to my kid who lives out of home. And I'm still discovering cool new recipes inside. Like this one: POTATO BREAD Combine 300g still-warm mashed potato with 500g plain flour then add to the mixing bowl of your stand mixer. Add 375ml of warm water which has already had 7g dried yeast added to it and dissolved. Mix using the dough hook for about 6 minutes. Allow the dough to prove in a warm place (not hot!) until double in size. Could take an hour? Could take longer. Tip the dough into a metal baking tray. Drizzle it with oil and stretch it to fit the pan. Cover and leave it for 45 mins. Meanwhile, pre-heat the oven to 190C. When your bread looks big and puffy, gooshje your fingers deeply into the dough to create many delightful indentations. Top with your choice of yummies. (I use fresh rosemary and flaky salt.) Karen Martini suggests 250g cherry tomatoes, 80g pitted and torn black olives, Greek oregano, 1 tbs red-wine vinegar, 1 tsp caster sugar and 5 anchovies. Bake for 40 mins until well puffed and golden. Hosted on Acast. See acast.com/privacy for more information.
Tue, July 02, 2024
STAY SAFE ON YOUR MANDOLIN - Plus a salad
It's funny to realise just how inevitable it is that when you first get a mandolin slicer (also known as a 'V-Slicer'), you are likely to cut your fingertips or knuckles a few times before giving the gadget the respect (and caution) it deserves! Simon has a couple of golden rules for staying safe when using it... and a beautiful salad that makes the most of your amazing mandolin. Fennel and Radish Salad 1 fennel bulb, trimmed and halved 1 bunch of washed and trimmed radish parmesan cheese Lemony dressing: Juice of 1 lemon 6 - 8 tbs of your best olive oil salt 1/2 tsp mustard Hosted on Acast. See acast.com/privacy for more information.
Sun, June 30, 2024
When a cookbook author says they "Cherish this recipe. It's my baby!" Should we believe them?
Cookbook authors reach for a few phrases that suck me in every time. If someone says, "I've tried it many other ways, but THIS way is the best! I can't veganise it!" - - I tend to believe them. Today we celebrate a brilliant book that won a Guild Award in the UK - Ruby Tandoh's 'Cook As You Are'. The book Simon edited which previously won the same award is Mark Diacono's 'A Taste of the Unexpected' . Ruby Tandoh's Gnocchi Recipe: 1 packet of store-bought gnocchi butter capers chili crisp oil tons of finely grated parmesan Cook the gnocchi according to the packet instructions, remembering to reserve a few tablespoons of the cooking water. Meanwhile, melt the butter in a medium-large frypan. When it's molten, add the capers. Add in the chilli crisp oil to loosen, then add in the cooked gnocchi and pasta water. Serve on a bed of baby spinach (optional, this is my recommendation!) with a ton of grated cheese. Hosted on Acast. See acast.com/privacy for more information.
Tue, June 25, 2024
Hasselback Potatoes = making spuds a real hassle
What IS a Hasselback Potato? And should we bother? And what nonsense is the internet offering us *this week* in the world of food? Today we talk about ALL of it - and return to one of our favourite recipes for potatoes. (Spoiler? It's not the Hasselback.) Hosted on Acast. See acast.com/privacy for more information.
Sun, June 23, 2024
Getting Modern with Miso
Simon and I are both a bit weirded out when ingredients used in a traditional way in one's respective childhood home - become modernised and used in new and creative ways. Modern food ! Whut? I confess it's taken me a while to get onboard with all these groovy new ways to use miso paste but it is bloody marvellous. AS IS HETTY McKINNON. Her 'Community' cookbook changed the way we do salads in Australia. She's also gifted us this wonderful revision of Cacio e Pepe (a very simple, classic spaghetti with black pepper and cheese) - which you can find here . Hosted on Acast. See acast.com/privacy for more information.
Tue, June 18, 2024
When is an Heirloom...Not an heirloom?
On Yumi and Simon's consistently Top-10 rated food podcast , the two hosts delve into the meaning of "heirloom" when it comes to food. And if you're surviving the cost-of-living battle sufficiently that you can shell out $$ for a couple of really good quality Ox Heart tomatoes - Simon has a beautiful and easy salad to really make those almost sacred (!) - tomatoes - that involves nothing more than salt, olive oil and a good looking platter. Hosted on Acast. See acast.com/privacy for more information.
Sun, June 16, 2024
Old Fashioned Bread and Butter Pudding
Food goes in and out of fashion, it's amazing to watch! Is Ottolenghi out of f(l)avour? Or are we bored? Or what? Today we unpack a classic old-fashioned dessert and one of the few desserts we ate in my house when I was a wee little tacker. PRE-HEAT YOUR OVEN 180C Grease a 1.5 L oven dish. CUSTARD INGREDIENTS MIX THESE THINGS TOGETHER IN A JUG: 2 eggs 2 tbs caster sugar 500ml milk 1 tsp vanilla essence PUDDING 2tbs sultanas 10 slices old, white bread, cut into triangles optional: butter the bread METHOD: Arrange the bread triangles along the bottom of your ceramic baking dish. Sprinkle the sultanas as evenly as you can over the top. Pour over the custard mixture. If you want, top the lot with a grating of nutmeg or a shake of cinnamon, and then a tablespoon or two of your crunchiest sugar. Bake for 30 mins. Serve with vanilla icecream and try not to burn the roof of your mouth. Hosted on Acast. See acast.com/privacy for more information.
Tue, June 11, 2024
Burnt Basque Cheesecake!
Basque Cheesecake was all the rage a couple of seasons ago and now I'm making it almost weekly. Partly because it's a classic, is easy, and super-yummy, and partly because I am trying not to get my scrawny Asian ass kicked in this race I'm competing in Very Freakin Soon. DON'T ASK ME ABOUT THE RACE! Let's talk about cheesecake instead! YOU NEED: A lust for cheesy, delicious protein. A 20cm high-sided cake tin, which you have lined with scrunched up baking paper so that the paper towers a little above the top of the tin. An oven pre-heated to somewhere between 200-220C. (I use 200C in my oven.) INGREDIENTS: 3 cream cheese blocks at room temperature 200 g caster sugar 310 ml cream or Greek yoghurt (which will add an extra tangy sourness to the cake) 30g plain flour 1 tsp vanilla bean paste 220g whisked eggs Combine everything, then cook for 45mins - until it looks right. Recipe courtesy of Nagi from Recipe Tin Eats. Hosted on Acast. See acast.com/privacy for more information.
Sun, June 09, 2024
CELEBRATE THE PEAR
Simon and I are both dismayed to hear that pears have grown so "unpopular" that local growers have been ripping up their trees to try to plant something more lucrative. https://www.abc.net.au/news/2023-10-17/pears-out-of-favour-with-shoppers/102961848 Why not just enlist us to plug the pear? We'd do a great job! There are so many great uses for this subtle and affordable fruit - not least of all one of the GOATS of salads! ( Does not contain goat nor any other livestock. ) DEAD EASY POACHED PEARS RECIPE: 10 pears 250 ml sweet wine 100g sugar METHOD: Preheat the oven to 180C Slice the bottoms of the pears so that they can sit proudly upright. Arrange them to sit close together in a ceramic roasting tray. Top with a mingled mixture of the wine, sugar and any aromatics you like - eg., cloves, cinnamon, star anise. (Or leave these out!) Bake for 1 hour, basting with the syrup every 15 mins if you can be bothered. Serve with ice-cream, custard, yogurt or whatever you like. Use the leftovers to go with breakfast muesli or granola. DELICIOUS! Hosted on Acast. See acast.com/privacy for more information.
Tue, June 04, 2024
Rehabilitating the Brussels Sprout!
Brussels sprouts were only ever polarising because our Boomer parents had no idea how to cook them. Here in the real world, this seasonal, winter vegetable is INCREDIBLE. How do you get the most out of them so they're as good as when you sit down for a side dish of these babies at a fancy restaurant with your mum? It's easy, you can do it! Find out more on today's episode. Hosted on Acast. See acast.com/privacy for more information.
Sun, June 02, 2024
Garnish? Or Crouton? PLUS: a fantastic (and fantastically easy) Cauliflower Soup
Yumi and Simon nut out the big questions on today's episode. What IS the difference between a garnish and something bigger, like a handful of croutons? Yumi will also talk you through a FANTASTIC cauliflower soup recipe which is easy (tick), delicious (tick), you could probably do tonight (tick!) and it is topped by the most unbelievably enjoyable garnish. (That is actually NOT a garnish.) Wait with baited breath to see if Simon can somehow incorporate his favourite ingredient into today's episode! INGREDIENTS: 1 whole cauliflower (about 1.6kg), trimmed and cut into chunky florets 2 tins white beans, drained and rinsed 1 litre of chicken or veg stock 3 tbs sakè or dry white wine 2 tbs mirin 2 tbs smoked salt flakes (just use whatever you have) 2 tbs sprigs of fresh thyme TO SERVE: 1 tub sour cream juicy lemons TOPPING Plain potato chips Fresh chives METHOD Combine everything in the INGREDIENTS list in your slow cooker, turn on 'LOW' and leave for 8 hours. Blend everything until smooth. Before serving, stir through the sour cream and lemon juice. Top each individual bowl with crushed potato chips and a few snips of chives Hosted on Acast. See acast.com/privacy for more information.
Bonus · Mon, May 27, 2024
OLIVE OIL 101!
In this episode, Yumi asks questions about olive oil, Simon answers. There's A LOT to Olive Oil that we take for granted, but it's worth knowing why this is such an essential ingredient, how to get the most out of what you're paying for, and what to look for when purchasing. Olive oil icing : 1 cup icing sugar + 1/3 cup of (good quality!) olive oil. Mix and pour over your carrot cake! Hosted on Acast. See acast.com/privacy for more information.
Sun, May 26, 2024
Fart Phobia? And a fart-free recipe for Black Bean Ragu (vegan)
It sounds silly but farting is a genuine consideration in a lot of peoples' cooking, especially those of us with the most tedious of all the tedious food intolerances, #FODMAP. Garlic and onion are the devil to our digestive systems and a "bad case of the farts" is way worse than it sounds! BLACK BEAN RAGU - NO FARTS! Dice 2 medium eggplant to a 1cm dice Fry that off in a big frypan in 4tbs of HOT olive oil. Allow 10 mins to really get it soft and a little browned, shrunken down and looking edible and awesome. Meanwhile, in a blender/food processor, whizz 1 tin of black beans, including the liquid, with 3 good-sized tomatoes, 1tbs white miso, 2tbs tomato paste, and 2 tsp of chilli oil (I use gochujang) Add this to the frypan with a second tin of black beans, this one drained and rinsed, and 200ml stock. Allow to cook down for another 5-10 minutes. Serve on rice, pasta, polenta, toast or on its own. BASED ON AN ORIGINAL RECIPE FROM Bee Wilson 'The Secret of Cooking' Hosted on Acast. See acast.com/privacy for more information.
Thu, May 23, 2024
You're invited!
YES, we do exist! Not just figments of your fever dream that is 2024! And we'll be meeting you in person at the Sydney Writers Festival 2024 - Saturday 25 May, 11am with special guest foodies Alex Elliott-Howery (aka "Alex Cornersmith"), and Lucy 'Every Night of the Week' Tweed. It's 11am so you have time to get to the shops, chuck on the slow cooker, grab a coffee and then come sit with us. https://www.swf.org.au/program/season-2024/the-dinner-dilemma Hosted on Acast. See acast.com/privacy for more information.
Tue, May 21, 2024
PREDICTION: The next "HOT" ingredient
Okay, if you're part of a diasporic community in Australia, there's a strong chance you're all over Plantain as an ingredient! But this incredible, versatile and super delicious ingredient was previously it's not grown locally, was hard-to-find, and expensive. THAT'S ALL CHANGING. (Coming soon to a fancy restaurant near you!) Plantain is Yumi's prediction for hitting the mainstream here in restaurants, cafes, cooking shows and at home - - so get onto it first! TO MAKE SIMPLE PLANTAIN CHIPS YOU'LL NEED: 3 yellowish to black plantains 1 flat teaspoon cayenne pepper generous pinch of salt 4mm sunflower oil for frying ALSO - We are very excited to be coming to Sydney Writers Festival! Saturday 25th May, 11am at Carriageworks, Simon and I will be joined by Alex from Cornersmith, Lucy 'Every Night of the Week' Tweed and all our usual LoLs and obsessive food chat so please come along! https://www.swf.org.au/program/season-2024/the-dinner-dilemma Hosted on Acast. See acast.com/privacy for more information.
Sun, May 19, 2024
YES, JAFFLES CAN BE DINNER
Don't forget you can come see us with Alex Cornersmith and Lucy 'Every Night of the Week' Tweed at the Sydney Writers Festival on Saturday 25 May, at the extremely farmer's-market-friendly time of 11am! Carriageworks! On today's episode we're celebrating the rando gadgets you find in hotel kitchens, in this case, the legendary JAFFLE PRESS. To make The Perfect Baked Bean Jaffle? plug in the jaffle and get it going 2 slices of sandwich bread (wholemeal or white) butter the outsides swipe the insides with a little mustard if you're into that kinda spice fill the sandwich with a few spoonfuls of drained Wattie's Baked Beans topped with cracked pepper generous Havarti cheese Toast until the cheese is oozing EAT IMMEDIATELY WHILE ALSO AVOIDING SCALDING THE INSIDE OF YOUR MOUTH Hosted on Acast. See acast.com/privacy for more information.
Tue, May 14, 2024
Potato Flight
Simon and Yumi go deep on the humble potato in this episode. Can washing grotty old potatoes be worth the effort? What's the difference in supermarket varieties? NOTES: The word "yogghurt" is not used once in this effort. WARNING: Curve ball about dishwashers saved til end of episode. The Dinner Dilemma is going to be a hoot at this year's Sydney Writers Festival! For more info follow this link https://www.swf.org.au/program/season-2024/the-dinner-dilemma and to send a couple of photos of the contents of your fridge and pantry? foodfixemail@gmail.com Hosted on Acast. See acast.com/privacy for more information.
Sun, May 12, 2024
IN SEASON! Rhubarb, baby
Rhubarb only has a short season, but that just makes it more glorious! It *does* require sweetening, so how do you measure what's the appropriate amount without killing the delicate, perfumed flavour? Yumi does have a terrific and doable RHUBARB COMPOTE recipe: 800g trimmed, washed and dried rhubarb, cut into finger-lengths 250 - 300g sugar 1 tsp vanilla (optional) juice of 4 imperial mandarins Juice the mandarins and cook down with the sugar until reduced by about half before adding all the rhubarb and stirring continuously for 12 minutes. Store in the fridge for 1 - 2 weeks. Eat on cereal with Greek yoghurt or top with crumble topping! WE ARE AT SYDNEY WRITERS FESTIVAL 2024! Simon and I (Yumi) will be onstage on Saturday 24 May with Alex Elliot-Howery from Cornersmith and Every. Night. Of. The. Week. cookbook author Lucy Tweed. Come along! And if you want your fridge and pantry to be featured, discussed and "solved", email foodfixemail@gmail.com with photos of their contents! https://www.swf.org.au/program/season-2024/the-dinner-dilemma Hosted on Acast. See acast.com/privacy for more information.
S1 E258 · Tue, May 07, 2024
Versatile Workhorse Sauce
This episode is a game-changer for the time-poor home cook. You've got some zucchini, broccoli stems, a few withered cherry tomatoes and an eggplant looking more wizened than Gandalf? Use them up in this amazing way to reduce waste and have food ready to go for when you need a pasta sauce, a soup base, or something to layer in a lasagna. Hosted on Acast. See acast.com/privacy for more information.
Sun, May 05, 2024
SEASONAL AVOCADOS - FUSSY KID SPECIAL
Avocados being as cheap as they are right now (May 2024) feels like a TREAT. So what can we do with them and how do we get our kids to eat them? Yumi has a couple of ways to get them into your body! And your kids! And Simon knows about what the different varieties mean and how much a local cafe can charge for Smashed Avo these days. JAPANESE ABSORPTION METHOD RICE You need a relatively small, good quality saucepan with a lid that fits. You also need kitchen scales. Weigh out your rice. Rinse rice in cold water twice. Allow the rice to sit for at least half an hour, no more than 16 hours. Cook on your smallest stove element, on HIGH for 7 minutes. Turn the heat to the stove's lowest settings for another 7 minutes, then switch off the heat and allow the rice to steam. (Don't remove the lid.) Some portion options... I use this quantity most often. It's enough for a modest portion for 3-4 people. 240g rice + 360g water = 600g total weight (not counting the saucepan) Single serve? 150g rice + 220g water = 370g Bigger family? 300g rice + 440g water = 740g Hosted on Acast. See acast.com/privacy for more information.
S1 E256 · Thu, May 02, 2024
Recommendation: Can We Be Real?
Today we're taking a break from the old routine. I've got a recommendation for you that is NOT food related. Check out the podcast " Can We Be Real? " hosted by two of my friends - Meshel Laurie and Simon Baggs. We've known each other for years, I love them both dearly, but more important than that, they're fantastic broadcasters. Can We Be Real is a weekly show that delivers laughs. If you like it, it's available on all major podcast platforms. I highly recommend it. XX Hosted on Acast. See acast.com/privacy for more information.
S1 E255 · Tue, April 30, 2024
Let's raise a toast... to Toast
From bolognese on toast for one, to a GLORIOUS tuna and tomato on toast for 2 - 4, today's episode is a chance to shed shame around picking the easy route to dinner. Toast is FINE. Toast is GOOD. And if you want to elevate your dinner toast? Listen up. 5 good tomatoes 1 medium tin of tuna in springwater 1/4 cup olive oil salt and pepper 1/4 - 1/2 tsp dried oregano fresh basil 4 slices of excellent sourdough Hosted on Acast. See acast.com/privacy for more information.
S1 E254 · Sun, April 28, 2024
Share Plate Beef with Pomegranate
A share plate of steak is a great way to centre this nourishing ingredient while keeping it light - and dare I say - digestible? Based on a recipe by the wonderful Sabrina Gahyour, this is a beautiful platter that gets one steak in front of the whole family! Using a dressing of 200ml pomegranate molasses, 75ml balsamic vinegar, 1tbs olive oil and 2tsp Dijon mustard. Cook the steak (whichever you like, eg., sirloin) hot and fast for rare. Allow it to rest for 5 minutes before slicing finely. Serve the slices circling a nest of rocket leaves, drizzle with the dressing and top with a gorgeous tousle of pomegranate seeds. Hosted on Acast. See acast.com/privacy for more information.
S1 E253 · Tue, April 23, 2024
Winter Veg Fritters - with AMAZING HACK
I love VEG FRITTERS but the frying process is a drag. Bee Wilson is an English food writer and author of the column Table Talk. Her cookbook THE SECRET OF COOKING is genuinely wonderful and from it Simon and I have both drawn huge amounts of inspiration. 400g potatoes, grated 500g zucchini, grated 1 small onion, finely diced 1/2 clove garlic, finely grated salt, pepper and a soft herb like mint, chopped 3 eggs 75g self-raising flour (gluten-free = ok) Sprinkle the potato-zucchini mixture with a teaspoon of salt, toss then leave in a sieve while you prepare everything else. Turn the oven on to 180C. Add about 4 tbs of olive oil to each roasting pan and put in oven to heat. Combine all the other ingredients. Squeeze, wring and throttle the grated vegetable to get out as much liquid as possible. Mix it in with everything else, then portion out to fritter size portions (like a crumpet but thinner) into the hot oil, which should sizzle. Cook for 10 mins per side, check for doneness. Hosted on Acast. See acast.com/privacy for more information.
S1 E252 · Sun, April 21, 2024
Fudgy, luxe (Cost of Living) carrots
Once you let the sugars in a humble, rudimentary vegetable like the CARROT caramelise, they can really strut their main character energy in a dish like today's. 1 x 2kg bag of carrots, cut on the angle about 1 inch thick 1 - 1.5 tbs cumin seeds salt olive oil Rub the oil, cumin and salt into your chopped carrots while your oven warms. Roast the carrots at 200C for about 25 mins until fudgy and sweet. Meanwhile whisk the juice of a lemon with a few spoons of honey, tahini optional. Serve with freshly chopped dill, a crumble of fetta or some (sloppier) goat's cheese, a generous drizzle of your lemon-honey dressing and a sprinkle of nigella seeds. YEP. YOU DID THIS. Hosted on Acast. See acast.com/privacy for more information.
S1 E251 · Tue, April 16, 2024
WARNING: Mother's Day LOOMS + sweet potato chips
A friendly reminder that in Australia, Mother's Day is REALLY SOON, ie., May 12. So don't be caught snoozing! And since we're talking about nailing food that Mum actually likes... is it time to all collectively admit that filled chocolates ...are trash? METHOD Cut your peeled sweet potato into fries. Soak the potato in cold water for at least half an hour. Pre-heat the oven to 220C. Drain off thoroughly on a clean tea towel. Dust with 1 tbs of corn flour and a light sprinkle of salt. Space the fries out on a tray and drizzle with olive oil (I forgot to mention this in the episode!) Cook for about 20 minutes. Turn over and cook a bit more, probably less - 15 mins but use your senses to get the info on what your fries need for ultimate yumminess. Hosted on Acast. See acast.com/privacy for more information.
S1 E250 · Sun, April 14, 2024
Need Protein? What about a Curried Egg Sandwich?
Body maintenance is all about getting enough protein! Boring, but also - real. So how, in our busy lives, do we go about getting enough? Simon and Yumi get excited over boiling a couple of eggs as you make breakfast, and having them in the bank for the day ahead. What if you go one better and prepare a curried egg sandwich for Later Today Me? 3-4 boiled eggs 1 - 1.5tsp of Keen's Curry Powder pinch salt 3 tbs mayonnaise (I use Kewpie) anything else, eg., snipped chives, a quarter cup of peas that you've tossed in with the eggs for the last few minutes, shelled edamame, parsley Hosted on Acast. See acast.com/privacy for more information.
S1 E248 · Sun, April 07, 2024
Tomato and olive rice
[RECIPE IN SHOW NOTES] We’ve talked no-stir risottos before, but there’s a whole FAMILY of oven-baked rice dishes out there that do a great job of unchaining you from the stove and putting you back into where you need to be! This one is a sort of riff on all things summer salad, in rice form. Bit weird, but it kind of works. It makes use of short-grain rice here – the squat, stubby, starchier cousin of the rice family that’s great for stir-fries, rice balls and sushi or creamy dishes such as rice pudding and risotto. PS - Simon’s feeling SUPER SMUG here because he’s using olives from his own olive tree! You could add a bit of fried crispy chorizo to this if you wanted to but, well, I don’t. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Serves 4 2 tbsp olive oil 30g butter 1 x 400g tin butter beans 2 medium red onions, peeled and finely diced a few big handfuls of basil, leaves picked, stalks very finely chopped sea salt and black pepper a punnet of cherry tomatoes, halved 2 garlic cloves, peeled and finely sliced 280g short-grain rice 200g feta 140g black olives Heat the oven to 2OOC. Put the oil and butter in an ovenproof pan for which you have a lid and put it in the oven to heat up. Drain the liquid from the butter bean can into a large measuring jug, then add boiling water to bring it up to 840ml. Pour this into a saucepan on a medium heat, and keep it hot. Stir the onion, basil stalks and a good pinch of salt into the hot casserole, cover and return to the oven for 15 minutes, until the onions soften. Stir in the tomatoes, cover again and return to the oven for another 15 minutes, until they, too, soften and release some of their liquid; stir once halfway, to check how they’re getting on and to give them a little mash up to encourage those juices to flow. Stir in the garlic and return to the oven uncovered for three minutes. Stir the rice into the pot, so it’s all well coated in the tomato mixture. Pour in the hot bean liquid, give everything a good stir and return to the oven uncovered for 20 minutes. By this point, the rice should have absorbed two-thirds of the liquid, so add a little more boiling water if there’s less than that left. Stir in the butter beans and return to the oven for 12 minutes, by which time the liquid should have all been absorbed and the rice should be cooked; it’s not meant to be entirely dry, so add some more boiling water if you prefer it wetter. Take out of the oven, stir in the feta and olives, cover the pan with a clean cloth and leave to rest and settle for five minutes. Tear in most of the basil leaves, stir them through the rice, then spoon into warm bowls and serve with the remaining basil scattered on top. See <a href="https://omnystudio.com/liste
S1 E246 · Sun, March 31, 2024
REHEATED - TZATZIKI 🥒
[RECIPE IN SHOW NOTES] Simon *loves* a yoggurty sauce. So much so that he's turned me onto it and the humble Greek Yoggurt As Sauce has PERMANENTLY found a place in the Stynes household. So let's talk about how to make the classic (and delicious) Tzatziki! Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E245 · Tue, March 26, 2024
Slow cooked sausage pasta sauce
[RECIPE IN SHOW NOTES] "Incredibly easy" is Simon's promise here, but it also has the word "slow" in it, so this isn't the pasta sauce you make when in a rush. One thing I like about talking food with Simon is that he knows the origins of foods and food ideas. This particular recipe came from a game-changing Italian restaurant from England way back and let's be real, this sounds freakin delicious. Get it in your ears now, and maybe your mouth later. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe 2 tbsp olive oil 5 or 6 Italian spiced fresh pork sausages, meat removed from skins and crumbled (if you can’t get them easily – just use good quality pork sausages) 1 small red onions, peeled and chopped. 2 garlic cloves, peeled and chopped. 2 small dried chillies, crumbled or a good tbsp or two of crushed dried chillies. small handful of fresh rosemary 2 bay leaves large glass of a good red wine 2x 400g tins peeled plum tomatoes, drained. sea salt and freshly ground black pepper 120g parmesan, freshly grated 150ml cream Heat 2 tbsp olive oil in a large pan, and fry the crumbled meat of 5 or 6 Italian spiced sausages, stirring and breaking up the pieces. After the juice from the meat has evaporated and the fat begins to run, add 1 small chopped red onion, 2 chopped garlic cloves, 2 chopped small dried chillies, a small handful of fresh rosemary and 2 bay leaves. Cook gently for almost 30 mins until the onions are brown. Pour in a large glass of red wine, increase the heat and cook until the wine evaporates. Now add 2 tins of plum tomatoes, lower the heat, and simmer gently until you have a thick sauce, about 45-60 minutes. Season with salt (and pepper, if the sausages were not spicy), and add 120g grated parmesan and 150ml of cream. Cook your pasta (penne) and drain well. Add the pasta to the sauce, mix and serve. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E244 · Sun, March 24, 2024
Witlof and anchovy salad
[RECIPE IN SHOW NOTES] I hope you're a regular here because there are some in-jokes that might be baffling if this is your first time tuning in. One in-joke is that Simon LOVES, ADORES and tends to USE ALL THE TIME, Greek "Yoggurt" as an ingredient, to the point where we started doing a count-o-meter of every time he said the word "yoggurt", (hard 'G' emphasis = deliberate). This ep does have actual food chat in it though. Like, do know how witlof is grown?! It's so weird! And how can you max out your umami allocation? Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe ANCHOVY DRESSING 50g anchovies 1/4 garlic clove, finely grated 1 tbs red wine vinegar 1 tsp fish sauce 4tbs best olive oil 1 tsp sugar salt and pepper See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E243 · Tue, March 19, 2024
Killer corn salad
[RECIPE IN SHOW NOTES] It's always a fun episode when Yumi gets indignant about something stupid she's seen in a restaurant. This is one of those episodes. Your food lovin hosts will also get enthused about what you can do with some BBQ roasted corn! Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe 1/2 cup toasted nuts 6 X corn cobs, BBQd in their husks for 10 mins until blackened all over, peeled, kernels removed then combined with fresh chopped green chilli, a couple of limes squeezed over, a cup of feta cubes, olive oil, salt and pepper! Bulk it out with halved cherry tomatoes, thinly sliced red capsicum, or diced red onions. There’s no need to refrigerate this grilled corn salad; it’s best at room temperature or still warm. PERFECT for packing up as part of a potluck or for serving at home with some fish or BBQ after a busy day by the ocean. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E242 · Sun, March 17, 2024
An internet way to do fried eggs
CONFESSION: I had brought something into the studio today to show Simon and Alyssa (our glorious producer). It was a food I'd cooked that had FAILED. And I'd been in a rush to get to the recording session that I didn't think it through but the gross food fail really triggered poor Simon's gag reflex! The situation was worsened by the fact that he'd had a yeehah driver on his way into work and had spent the wild ride looking down at his phone! So the already slightly carsick guy was then confronted by the foul food and then me talking about food here which seemed to set him off. A KINDER co-host probably wouldn't have found this funny. Anyway. I laughed my ass off. I hope you do too. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E241 · Tue, March 12, 2024
FEAST-SIZED Chicken with olive and lemon Tagine (that doesn't need a Tagine)!
[RECIPE IN SHOW NOTES] Today, Simon talks me through a recipe that is a Moroccan tagine dish big enough to serve a whole celebration of your friends, and it does NOT require a tagine. (If you don't know what a tagine is, don't worry, we explain in the show.) TRIGGER WARNING: You may drool! Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Serves 8 juice of 2 lemons 6 tbsp olive oil 1½ tsp ground turmeric 1½ tsp ground ginger 1½ tbsp honey 250ml dry white wine 1 whole head garlic, cloves chopped 16, bone in, skin-on chicken thighs 4 tbs drained capers in brine 200g pitted green olives 1 large or 2 small preserved lemons, cut into pieces, discarding the pips 1 bunch coriander, leaves chopped salt and black pepper Preheat the oven to 180C. In a large bowl, mix the lemon juice, olive oil, turmeric, ginger, honey, wine and some salt and pepper, beating well. Add the garlic and turn the chicken pieces in the mixture so that they are well coated. Arrange the chicken thighs in a large roasting tin or baking dish in which they fit snugly, putting the capers, olives and boiled lemon pieces in between, and pour the liquid contents of the bowl all over. Bake for 1 hour or until the chicken is well browned and cooked through. Serve sprinkled with chopped coriander. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E240 · Sun, March 10, 2024
Yumi's Mum's miso soup HACK
Miso soup is so common as a takeaway food, but for a lot of people cooking it at home can feel tricky. It's not! (Here's another 5 Min Food Fix motto: "If Japanese housewives can do it, so can I!") To make miso soup, you need to buy "white" miso. Tricky detail: in the tub, it doesn't look white, it looks honey-coloured, like a Cliff Richard leather jacket. To share my Mum's miso soup hack, I absolutely had to study her while in the kitchen, which could've been alarming for her but was actually fine as this is where we do most of our hangs. Listen to this ep for her slightly suss hack. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E239 · Tue, March 05, 2024
SIMON'S SHAME FOOD: Tinned Tuna Pasta
[RECIPE IN SHOW NOTES] If your partner thinks tinned tuna is "cat food" and makes a 🤮face at the smell, then tuna may *also* be YOUR shame food. But Simon and I are in agreement that tinned tuna is an EXCELLENT ingredient. Inspired by Antonio Carluccio, this recipe is completely nothing to be ashamed of! CONTENT WARNING: Yumi uses the word "swol" in this episode. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe While your pasta is cooking (and Simon suggests you use linguine – for no real reason other than the fact it’s traditional with seafood pastas like this, spaghetti would be fine) get on with preparing the sauce. Heat 4 tablespoons of olive oil in a pan. Add a few tablespoons of finely chopped parsley, 2 chopped garlic cloves, 1 small chopped red chilli, and a thumb of finely sliced ginger (or 1 tbsp of the jarred stuff – I won’t judge) and cook until fragrant and softened and amazing. Add a carton of passata (1/2 large jar) and simmer for a few minutes, then stir through the tuna and season with salt. Drain the pasta, add to the pan with another few tablespoons of finely chopped parsley and season with freshly ground black pepper. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E238 · Sun, March 03, 2024
SIDE DISH LIFE: FRENCH GREEN BEANS
[RECIPE IN SHOW NOTES] Inspired by an old Jamie Oliver cookbook, this recipe gives permission to cook the hell out of the beans! Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe 500g French beans, woody ends removed and composted 3tsp French mustard 2tbs white wine vinegar 7tbs olive oil 1 tbs chopped capers lots of freshly ground pepper salt, to taste optional: 1/2 clove finely grated garlic optional: the fresh herb you have available, eg., mint, chrvil, russian tarragon, etc BOIL the beans for 4-5 minutes, until well-cooked. Combine all the dressing ingredients, tasting and being careful not to add too much salt. (MOTTO: You can always add more but you can't take it away!). Drain the cooked beans well, then dress them while hot and serve while warm. Leftovers are excellent (for single babe dinners) but DON'T eat fridge cold. That's for miseryguts. It'll taste grand room temp or warmed. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E237 · Tue, February 27, 2024
UNIVERSALLY APPEALING BROWNIES!
[RECIPE IN SHOW NOTES] Not the Enid Blyton type of brownies...! No! Today on the show we're talking those chocolatey, delicious pan baked treats... and Simon - a bona fide food EXPERT - reckons they can be over-complicated. So let's keep it SIMPLE but mystically good. ("What the hell is she talking about?" - - you'll need to listen to understand.) Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Line a 20cm square cake tin. Put the oven on to 180C Melt in a bowl over hot water 125g chopped butter and 125g dark chocolate - melt those 2 together. Remove from heat Quickly add in 3 beaten eggs 335g (1 1/2 cups) white sugar 115g (3/4 cup) plain flour 30g (1/4 cup) Dutch cocoa powder 1 tsp vanilla extract Pinch of salt Bake for 30 mins. Eat with a spoon in front of the TV (Yumi's suggestion) See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E236 · Sun, February 25, 2024
ASPARAGUS ORGY 🌿🥧🌿
[RECIPE IN SHOW NOTES] I overcome my dread of puff pastry for this episode of 5MFF, and it's because I am steering my favourite seasonal vegetable to a bed I will make from said puff pastry. The mattress on the bed is made from goat's cheese mixed with whatever herbs you have at hand. This recipe is from a wonderful cook and food writer Belinda Jeffery, who recommends cutting the puff pastry into pieces 12cmX18cm, then baking for 10-12 mins in a 200C oven. Allow to cool then top with the goat's cheese filling (below), and 5-6 lightly blanched and dried asparagus spears. GOAT’S CHEESE FILLING 280g soft goat’s cheese 1/4 cup finely chopped dill 2 tablespoons finely chopped tarragon 1 tablespoon finely chopped flat-leaf parsley 1 tablespoon finely snipped chives Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E235 · Tue, February 20, 2024
I'm so impressed with ZUCCHINI! 🥒🌱🍴
[RECIPE IN SHOW NOTES] Zucchini are CHEAP all year 'round, they're unpretentious, and they're basically, our friend! We love you! Want more food tips? Check out the 5 Minute Food Fix Instagram. Ingredients 500g mixed courgettes 3 garlic cloves, grated 100ml olive oil juice of 1 lemon ½ small pack mint Method On half a kilo of cooked (barbequed) zucchini, dress it after cooking with a dressing made up of: 1 garlic clove, finely grated, 100ml olive oil, juice of 1 lemon, salt and pepper, 3 tbs finely chopped fresh mint. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E234 · Sun, February 18, 2024
Teriyaki SALMON 🐟🐟
[RECIPE IN SHOW NOTES] Simon does love fish for dinner, but sadly, having now moved to regional VIC, he doesn’t have the same access to all the beautiful fish markets, mongers etc he used to. Sob. So... how is he getting that fishy fix? Well, often it’s frozen salmon, of course! Don’t knock it – as an ingredient it works wonders, you just need to defrost it properly and then you’re away. This salmon teriyaki recipe has become a go-to midweek fish dinner and if it isn’t already in your repertoire, well, it SHOULD BE. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Combine 1/2 cup sake, 1/4 cup mirin, and 1/4 cup soy sauce in a small bowl; set teriyaki sauce aside. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season your salmon fillets lightly with salt. Working in batches (2 at a time), cook the salmon skin-side down until the skin is brown and crisp, about 4 minutes. Turn and cook until the other side is just beginning to brown, about 2 minutes. Transfer to a plate. Pour the fat out of the skillet, then add the sauce and boil it off until reduced by about two-thirds (about 4 minutes), then add the salmon skin side up and cook for a further 2 minutes, spooning that sauce over until the sauce is syrupy. Transfer to a plate and serve with white rice, noodles or simple salad. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E233 · Tue, February 13, 2024
YOU’RE DOING LAMB CUTLETS ALL WRONG 🐑
On today's show we tell you how to NOT BLOW IT when you cook lamb cutlets! They're so expensive that you really want to make the most of it and not, as they say, f**k it up. No one likes a grey chop! Incidentally, the WEIGHTS that Simon talks about but gets too bashful to give much detail of, are 1.6kg FISH WEIGHTS available online from Josh Niland's store. They're cool as but don't tell anyone! Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E232 · Sun, February 11, 2024
Japanese Pork belly in Toffee 🥓🍱
[RECIPE IN SHOW NOTES] From OUR COOKBOOK! Have you bought the Food Fix yet? Or have you got it earmarked as a Christmas present? Good! Go, you good thing! This recipe can be found inside our cookbook but we’re sharing it in today’s 5MFF! Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe 500-900 g piece of pork belly 1 brown onion, cut into 4-5 pieces 2 garlic cloves, peeled and halved 1 thumb sized piece of ginger, sliced Toffee ¼ cup soy sauce 1/3 cup mirin 1 teaspoon sugar 1 small piece of ginger Slice the pork belly into pieces that will look lovely on a bowl of rice. I make mine about 1.2 cm x 7 cms. Put the pork, onion, garlic and ginger in a large saucepan and cover with cold water. Bring to the boil over medium heat. Reduce the heat slightly if necessary and cook for one hour with the lid of the saucepan slightly open. Top up the water if it looks like it’s boiling dry. Drain off the cooking liquid, retaining 400 ml and transfer the pork only to a clean saucepan or wash the old one. The onion, garlic and ginger can be composted. Add the toffee ingredients and the retained cooking water to the pork, place over low heat and bring to a gentle simmer. Cook with the lid on for another 50 minutes. After 50 minutes, remove the ginger (which can develop a bitter flavour if overcooked), then cook with the lid off for another 30 minutes. The sauce will reduce and turn into a glossy liquid toffee. Be careful not to burn it in the last 10 minutes. I like to serve this pork with rice, as a side with onigiri, or tucked into a bento box. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E231 · Tue, February 06, 2024
Tomato Dumpling Salad 🍅+🥟=🥗
[RECIPE IN SHOW NOTES] Today Simon’s taking us into the world of what used to be called ‘fusion’ food but really is just the combination of two good things that you wouldn’t expect to see together but which work unexpectedly well. No Mexicana Parmigiana, we’re not taking about you, but instead we’re covering off Hetty Mckinnon’s tomato dumpling salad – a panzanella and potsticker dumpling mashup that took over the northern hemisphere in summer and which Simon thinks you should rush out and make TONIGHT. Listen for all the details. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe First, make the vinaigrette. So, three tablespoons chile crisp oil or regular chiilli oil, one tablespoon soy sauce and three tablespoons Rice Wine Vinegar. Whisk these three ingredients together and add a pinch of salt if needs it. Set the dressing aside. For the tomato salad, cut 1kg (5-6 large) tomatoes into one to two-inch pieces and add them to a large bowl. Grate one to two garlic cloves over the tomatoes. Season with a teaspoon each of sea salt and freshly ground black pepper. Add about half a bunch of torn (or small) basil leaves to the bowl and gently mix to combine. Set the tomato salad aside. Get a 12-inch skillet heating over medium-high heat. When the pan is hot, add 2 tablespoons of oil to the pan and wait a minute, then add a packet of frozen dumplings (about 500g), flat side down to the skillet. Reduce the heat to medium if they are browning too fast. When the dumplings have a nicely browned bottom (about 4-5 minutes) add 1/4 cup water to the skillet and cover. Reduce the heat to medium, if you haven’t yet. Let the dumplings steam for 4-6 minutes. Then, remove the cover and continue to cook until the water is completely evaporated and the dumplings begin to crisp back up on their bottoms, another 2-3 minutes. When the dumplings are cooked through, cut the heat. You should be able to fit all the dumplings in one pan, but if you can’t, do them in batches. Transfer the cooked dumplings to the bowl with the tomato salad and pour the dressing over the dumplings and tomatoes. Gently stir to combine. Top with the remaining basil leaves and some crispy fried shallots, if you like for extra texture. Amazing warm or cold! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E230 · Sun, February 04, 2024
Easy CHICKEN BURGERS 🐔 🍔
[RECIPE IN SHOW NOTES] Chicken is well-behaved in the context of a burger. You can get quite creative with the fillings and the old Chooky McBurger tends to be quite accommodating! Listen to today’s episode for tips on how to prepare, dress and top your burger, and some of the hazards diners have encountered when eating Yumi’s burgers. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients 2 skinless chicken breasts 1 tbsp oil, plus extra for frying the halloumi, if needed 4 tbsp piri-piri sauce or other mild chilli sauce, plus extra for drizzling ½ lemon, juiced burger buns, split in half 250g block lighter halloumi, sliced into 8 pieces ¼ small white cabbage, finely sliced 2 tbsp mayonnaise 4 tbsp hummus, tzatziki or soured cream & chive dip handful of rocket or 4-8 soft lettuce leaves 2 large roasted red peppers from a jar, drained and sliced Method STEP 1 Put the chicken breasts between two pieces of baking parchment and bash with a rolling pin until 1cm thick. Cut each into two even pieces. STEP 2 Heat two frying pans over a medium-high heat, heating the oil in one. Fry the chicken in the oiled pan for 3-4 mins on each side until cooked through. Season. Reduce the heat, drizzle in the chilli sauce and half the lemon juice and cook for 1-2 mins more until the sauce is reduced. Remove from the heat. STEP 3 While the chicken cooks, toast the buns in the dry frying pan for 30 secs. Transfer to a plate, then fry the halloumi in the pan (add a bit of oil if the pan is not non-stick) for 30 secs on each side until golden. Toss the cabbage with the mayo and remaining lemon juice. STEP 4 Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi and peppers. Drizzle with a little more chilli sauce, spoon over the cabbage, season with black pepper, and top with the bun lids. Serve with any extra cabbage on the side, or a green salad. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E229 · Tue, January 30, 2024
SMACKED CUCUMBERS 🥒🌶️
[RECIPE IN SHOW NOTES] There’s a few things Simon always has in his fridge, and cucumbers are on that list (with three small kids it kind of goes with the territory). On today’s episode though they’re not destined to be baton-ed, bento boxed and sent off to school… instead we’re taking out some of life’s frustration on them as we smash them into something delicious for us adults – smacked cucumber salad. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe 2 seedless cucumbers 2 biggies or 3–4 lebanese cucumbers (600g) 1 teaspoon salt 2 1/2 teaspoons sugar 2 teaspoons sesame oil 3 teaspoons light soy sauce 1 1/2 tablespoons rice vinegar 2-4 cloves garlic (finely chopped) 1-2 teaspoons chili oil (optional) 2 teaspoons toasted sesame seeds a small handful of chopped coriander Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside. On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces. In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil. Toss it well. Serve, garnished with sesame seeds and coriander. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E228 · Sun, January 28, 2024
How to get more PRAWNS IN YOUR LIFE 🦐🥖🦐
[RECIPE IN SHOW NOTES] I want more PRAWNS in my life! So how do I make it happen? Simon manages to make me self-conscious about my fixation with getting food poisoning (are we NOT all fixated on this??!) but we make it through to a truly great prawn salad that can be the perfect stand-in for a Lobster Roll …or just a really great prawn salad! Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Boil raw prawns in a big pot of water that has a tablespoon of rice vinegar. As soon as the prawns go opaque, take them out of the boiling water, plunge in an ice bath, then dry them off in a clean towel. If they're still in their shells, peel the prawns. Cover in a dressing of: 1/2 cup Greek yoghurt 2 tsp Dijon mustard salt and pepper 1/4 cup Kewpie mayo dill chives 1 whole Lebanese cucumber, crushed and sliced Dress the fresh-cooked prawns in the Greek yoghurt dressing, then serve stuffed into fluffy white bread rolls. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E227 · Tue, January 23, 2024
Chicken Adobo 🍗🍚
[RECIPE IN SHOW NOTES] Simon’s always on the lookout for a different chicken dinner and recently adobo’s been hitting that spot. A Filipino specialty and beloved national dish, it’s super easy to make, seriously flavoursome and makes a lovely change from the usual suspects (butter chicken, we’re looking at you). If the kids don’t like peppercorns then tone them down here, take them out before serving or just don’t give it to them – whatever you think will work for you! Want more food tips? Check out the 5 Minute Food Fix Instagram. Combine 750g chicken thigh fillets, 3 finely chopped garlic cloves, a third of a cup each of soy sauce and white wine vinegar and 4 fresh or dried bay leaves in a bowl. Leave the chicken to marinate for at least 20 mins, preferably overnight. Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through. Remove chicken from skillet and set aside. Heat another tablespoon of oil in skillet. Add 3 finely chopped garlic cloves and 1 finely chopped onion and cook for 1–2 minutes, then add the reserved marinade together with 11/2 cups water, 2 tablespoons brown sugar and 1 tbsp whole black peppercorns. Bring it to a boil then turn heat down to medium high. Simmer for 5 minutes, then add the Add chicken and simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup (if sauce isn’t thick enough, remove chick and reduce, then return to pan). Stir to coat everything well then serve with rice. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E226 · Sun, January 21, 2024
Beach Body POTATO SALAD 🥔🏖️👙
[RECIPE IN SHOW NOTES] We’ve talked potato salad before on the podcast but frankly, Simon’s recipe was FAR too much faff for Yumi. Now the weather’s warming up and the beach is calling it’s time for a summery spud salad that screams luxury and deliciousness but also zings with lemony sunshiney freshness. Listen for all the details on how to make it along with a bit of potato-y knowledge about which potato to pick (give the kipflers a swerve here and keep your cash in your wallet). Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe INGREDIENTS 2 pounds small Yukon gold potatoes (no larger than 2 inches in diameter) 1 tablespoon plus 1/2 teaspoon kosher salt, divided 3 medium scallions 1 clove garlic 1 large lemon 1/3 cup extra-virgin olive oil 1/4 teaspoon freshly ground black pepper 1 small bunch fresh oregano 1 small bunch fresh dill 3 ounces feta cheese INSTRUCTIONS Place 2 pounds small Yukon gold potatoes and 1 tablespoon of the kosher salt in a large saucepan. Add enough cool water to cover by 1 inch, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are cooked through and easily pierced with a knife, 10 to 12 minutes. Meanwhile, prepare the following, adding each to the same large bowl as you complete it: Thinly slice 3 medium scallions (about 1/4 cup). Mince 1 garlic clove. Juice 1 large lemon until you have 1/4 cup. Add 1/3 cup extra-virgin olive oil, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk to combine. Pick the leaves from 1 small bunch fresh oregano and finely chop until you have 1/4 cup. Pick the fronds from 1 small bunch fresh dill and finely chop until you have 2 tablespoons. Crumble 3 ounces feta cheese (about 1/2 cup). When the potatoes are ready, drain in a colander. Rinse under cold water just until the potatoes are cool enough to handle but still warm, about 10 seconds. Halve the potatoes (or quarter if large) and transfer to the bowl of dressing. Add the oregano, dill, and feta, and gently toss to combine. Let sit for 10 minutes for the flavors to meld. Serve warm or at room temperature. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E225 · Tue, January 16, 2024
THE BEST COOKIES EVER 🍪🍪
[RECIPE IN SHOW NOTES] There’s baking and then there’s chocolate chip cookies. Practically EVERYBODY loves them (except Yumi’s kids, of course) and they’re perfect for lunchboxes, kids' playdates, piling into your mouth 2 at a time when you’re the last one in the kitchen etc. Simon swears these are the BEST cookies and shares a clever substitution which makes them a little bit fancier (and healthier!). (SPOILER, it involves a bit of tahini – listen to get the lowdown). For the basic recipe though, read on. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE: Preheat the oven to 180 degrees and line two baking trays with baking paper. Place 200g softened butter, 150g brown sugar and 125g caster sugar in a stand mixer and beat on medium speed for a few minutes until pale and creamy. This will take a few minutes. Add a beaten egg, egg yolk and 2 teaspoons vanilla extract and beat for another minute or so, then add 275g plain flour, half a teaspoon bicarb soda and a pinch of salt and mix on low speed until just combined and doughy. Finally, add 200g roughly chopped milk chocolate (reserving a small handful to press into the top of the cookies) and give the mixer another few turns on low speed to combine. Shape the cookie dough into balls and place them on the baking trays around 4cm apart. I find that around 40g per ball gives just the right size cookie but feel free to make them as small or large as you wish! I like to stick a couple of chocolate pieces on top of the cookie balls so that when the dough spreads as it cooks, there are visible chocolate pieces on the top. Bake for 10–12 minutes or until cookies are just golden around the edges and look a little undercooked in the middle. Any more golden/cooked, and they will go crunchy! Remove them from the oven and allow them to rest for a few minutes before transferring onto a wire rack to cool completely. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E224 · Sun, January 14, 2024
The Joys of Lemon Zest 🍋🍰🍋
[RECIPE IN SHOW NOTES] Lemon zest adds an amazing brightness to sweet baking, but Simon is into adding it to tomato-based sauces for pasta or a baked fish. To which I reply “WHAT?!” and need to hear more. AS DO YOU!! Want more food tips? Check out the 5 Minute Food Fix Instagram. This recipe is based on something I saw in the paper by Julia Busuttil Nishimura. 250g caster sugar Zest of 1 lemon 1 tsp Vanilla extract 2 large eggs 150ml Olive oil 250g sour cream 250 g SR Flour 1 tsp Cardamom 1 tsp Cinnamon 150g blueberries In the bowl of your stand mixer, rub the lemon zest into the sugar with your fingertips to macerate and awaken the zesty aromas. Add the eggs and whisk until combined then add in the oil, sour cream and vanilla and whizz until well-mixed. Sift in the flour, salt, cardamom and cinnamon and mix only until just combined. Pour into a 23cm prepared tin and top with the blueberries. Bake in a 180C preheated oven for 50-60 minutes. Allow to cool before tipping out of the tin and serving. Add more blueberries and freshly whipped cream if you can be bothered! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E223 · Tue, January 09, 2024
An ode to Chang's Crispy Noodles 🥖🥬🥖
[RECIPE IN SHOW NOTES] A retro, slightly daggy throwback to Australian cuisine is the classic carb Chang's Crispy Noodles. Let's shed our shame around them because they're good! Especially when we lean into that retro vibe and eat it as part of this salad! Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE INGREDIENTS 4 cups chopped Chinese Cabbage (wombok) 1.5 cups red cabbage, finely shaved 1 cup julienned carrot optional: shredded chicken ASIAN DRESSING 2 tbsp light soy sauce (Note 1) 3 tbsp rice vinegar (aka rice wine vinegar, or use cider vinegar) 1 tbsp sesame oil (toasted) 2 tbsp grapeseed oil (or canola or any other neutral flavored oil) 1 tsp sugar 1 1/2 tsp fresh ginger , grated or very finely chopped 1 garlic clove , minced 1/2 tsp black pepper Instructions Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld. Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4) Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E222 · Sun, January 07, 2024
RHUBARB, RHUBARB 🥬🎵
[RECIPE IN SHOW NOTES] The more sugar you add to a sweet food, the less you can taste the original ingredient! So it’s a perpetual balancing act between adding sugar and showing restraint. Rhubarb is a bizarre plant from the rhizome family where the stalks are the bit your eat and the leaves are actually poisonous! It’s sour as HELL so you’ll be tempted to lean into the sugar. On today’s show we’ll demystify the rhubarb compote. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe 1.2kg washed, trimmed rhubarb, cut into 2.5cm chunks 500g sugar Juice of 4 oranges Jars, sterilised by placing in the oven, turning it on to 120C, and leaving for half an hour. (Lids too, unless they’re plastic). Method Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E221 · Tue, January 02, 2024
REHEATED: Home cooked MUSSELS 🦪
Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year! Pre-cleaned mussels are readily available everywhere, and as far as fresh shellfish goes? Pretty affordable. Simon explains how the Belgians eat them with chips (!!) and as a former kitchen-hand, Yumi explains why mussels are a great entry-level seafood in that they give you lots of indicators that they're 1. Cooked. 2. Not rotten! Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E220 · Sun, December 31, 2023
REHEATED: WATERMELON CAKE 🍉🎂
See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E219 · Tue, December 26, 2023
REHEATED: We love FENNEL (and so should you) 🥬
Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year! Fennel is a GLORIOUS vegetable in that it lasts for ages in the bottom of your fridge so you can really leave it there to rot for ages, MONTHS, if you want. But if you want to actually COOK and EAT it, we have some great suggestions. Roasting - yes, but you can also make a delicious Fennel and Orange Salad that not only is delicious and pretty simple, it also has a good afterlife as leftovers for packed lunches. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E218 · Sun, December 24, 2023
REHEATED: A Christmas miracle BAKED CHEESE! 🧀
Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year! People coming over? For SURE you want to put something fancy on the table - but not so fancy that you stress or sweat! Save sweating for your gym workout and get a whole Camembert in the oven. If you want to be extra about it, by all means pierce the cheese with some aromatic herbs - - but live your life and listen to this ep. A baked cheese could change your life and the cooking process is mercifully easy. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E217 · Tue, December 19, 2023
REHEATED: Christmas 102 DELEGATE! And get mud crab. 🎄
Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year! Trust me, you need the patience of a saint to get your Christmas seafood on Christmas eve. It is pretty manic out there, people, and we want you to stay safe. There ARE ways you can get fresh seafood for Christmas WITHOUT facing down the zombie hordes, and you need to listen to this episode to hear some suggestions. Also, as someone who's worked with seafood for years, I nominate MUD CRAB as the best, the absolute pick. And I'll tell you how to let that flavour sing. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E216 · Sun, December 17, 2023
REHEATED: SMOKED SALMON and a different kind of Christmas pudding! 🎅
Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year! Everyday luxury = smoked salmon. Yumi and Simon are both fans of what smoked salmon can do to a bagel or scrambled eggs. With Christmas canapes in mind, what else can you do with this wonderful ingredient? Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E215 · Tue, December 12, 2023
CHRISTMAS PUDDING ICECREAM 🍨
Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year! I have a real weakness for Christmas Pudding and I love and adore the spices, the dried fruit and the addition of fresh cream. Today's podcast talks you through a recipe that gives you all of that - but the summer interpretation. And if you're doing this for actual Christmas Day? You could prepare it now and it will be fine to serve on the day, with ZERO stress. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E214 · Sun, December 10, 2023
REHEATED: CHRISTMAS PREPARATION TIPS 🎄
Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year! Simon and I both take Christmas preparation Very Seriously. Unsurprisingly, we also tend to take the lead in our respective households as far as meal planning goes and as far as choosing what to serve on the day - but also in that weird limbo of days that exist around Christmas when no one knows what day it is and the fridge is bursting with leftovers. Drawing on their extensive experience, hear how to best prepare for YOUR Christmas, and listen out for Yumi's amazing hack for how to keep your prawns fresh on the hottest Summer's day! Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E213 · Tue, December 05, 2023
REHEATED: PRAWNS, THE AUSTRALIAN WAY! 🦐
Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year! You thinking of cooking prawns this Christmas? It's not tricky AT ALL. Yumi has some tips on how to avoid your lovely prawns tasting like "fridge" - and how you can game the whole fish market situation to get the yummiest thing in your mouth for the best price. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E212 · Sun, December 03, 2023
WREATH THAT YOU CAN EAT 🎄🧀🎄
[RECIPE IN SHOW NOTES] Today Simon and I will be trying NOT to accelerate our heart rates as we speed toward Christmas (even though Simon hasn't planned his menu yet!!). We explain how to make a quick and fancy WREATH table centrepiece made of puff pastry and cheese - that everyone can tear into with their hands as soon as they walk in the door. It's on brand for the season as it leans into the colours ruby red and forest green. 15 mins in the oven and it's delightful. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE ½ cup whole cranberry sauce ● 1 sheet puff pastry, thawed (I used Careme brand) ● 125g Community co. double brie, cubed ● rosemary sprigs ● 1 egg, beaten Method: Preheat the oven to 180C. Lay the pastry on a tray on a baking paper. Cut the edges of the pastry to make a large circle then use a cereal bowl to mark (but not cut) an inner circle. Make several cuts in the inner circle, like you are marking an asterix. 4. Spread the cranberry sauce around the outer circle leaving a 1-2cm border around the outside, then arrange the chunks of brie and rosemary sprigs on top. 5. Open out the centre star by pulling the pastry triangles back over the filling. Spend as much or as little time as you like working on the wreath shape. Tuck in any spare bits of rosemary to work that green+red look. 6. Brush the tops of the pastry with egg then place in the oven for 15-20 minutes or until puffed and golden brown. Serve while warm. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E211 · Tue, November 28, 2023
REHEATED: SPICE-ROASTED PUMPKIN 🎃
Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year! If you've got to feed people and don't want to be fussing (because you've got better things to think about, like planning a hike or an egg-and-spoon-championship you're absolutely determined to win), you can do a lot worse than roasting up fat wedges of pumpkin coated in coconut oil and your favourite spices. Also makes great leftovers, vegan snack and uses up that sad old pumpkin you've been meaning to use. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E210 · Sun, November 26, 2023
REHEATED: DON'T REFRIGERATE YOUR TOMATOES! 🍅
[RECIPE IN SHOW NOTES] Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year! DON'T PUT YOUR TOMATOES IN THE FRIDGE! Also, TREND PREDICTION: The bougie Tomato Sandwich. Yep. It's coming. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E209 · Tue, November 21, 2023
REHEATED: MANGO STICKY RICE 🥭🍚
Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year! The Thai combination of steamed glutinous rice, coconut milk and fresh, firm mango is truly one of life's delights. Getting it for dessert while out at a Thai restaurant is one thing: but trying to cook it at home presents a whole raft of challenges. Having run through them all, Yumi has a foolproof way that you can do this at home. Warning: You may overeat this stuff, it's *that* good. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E208 · Sun, November 19, 2023
REHEATED: BEACH PICNICS - Dos & Don'ts 🏖️
See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E207 · Tue, November 14, 2023
REHEATED: What to do for a 'Bring a Plate' 🍽️
Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year! English culture doesn't do 'Bring a Plate'. So it's a new (and somewhat confounding) tradition for Simon. So... If you're doing Bring a Plate, should you try to show off or be discreet? It's an ethical dilemma that your 5 Minute Food Fix hosts will solve, as well as give you two recipes to take along to your next BBQ. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E206 · Sun, November 12, 2023
Rocky Road TRIFLE 🍓🍨🍫
Today we unpack the essence of trifle. Why does trifle work? Why is it so wonderful? Why is Simon crying with joy and nostalgia? Our favourite episodes are always the ones where we “cook” in-studio, and today is no different. We layer: Fat cubes of mud cake (I used 1 X Community & Co from IGA) 1 quantity of red jelly (made the night before) Washed, hulled and halved strawberries 1 - 2 packets Double thick custard, 1 tub Marshmallows (I can’t stand marshmallows so I didn’t use them) Whipped cream (depending on how creamy you want it, somewhere between 300g - 600g) Roasted peanuts, mini-marshmallows on top… then topped again with finely shaved dark chocolate. Want more food tips and the full recipe? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E205 · Tue, November 07, 2023
Ham and mustard REWARD BAGUETTE ⛰️🥖⛰️
[RECIPE IN SHOW NOTES] We got sent cute little tins of Keens Mustard Powder and were so enthused that we accidentally turned up to the podcast studio wearing MATCHING MUSTARD COLOURED JUMPERS. Lol. I get excited at the sound of the word “baguette” and VERY excited about rewarding myself after a long bush walk or rainforest hike with a ham, cheese and mustard baguette. It truly is one of life’s joys. Listen for all the details. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE 2 teaspoons KEENS mustard powder, 1-2 tsp water to mix 1 really good quality bread baguette 2 tomatoes sliced cheese (eg, Swiss, Provolone, Jarlsberg) sliced ham METHOD Go hiking (even if it's to the back fence, water's edge🏖️, etc) Arrive at destination Feel smug Activate the mustard powder by mixing it with a little water and spread it onto the open baguette. Layer with sliced cheese, sliced tomato and ham. Cut the baguette into the number of people you have to feed. (In my case, it was just me!) Enjoy! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E204 · Sun, November 05, 2023
REHEATED: WATERMELON & PANEER SALAD 🤤🍉
Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year! Is watermelon not perfection - by itself? Simon is having a romance with the delightful Aussie-grown watermelons that are unlike anything he had when back home in England. In this episode, Simon grapples with the giant melon to get it on the table as part of a salad. Want more recipes and inspiration? Check out the 5 Minute Food Fix Instagram . See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E203 · Tue, October 31, 2023
ADULT PASTA No. 2: Spaghetti all’Assassina! 🍝🔪🌶️
[RECIPE IN SHOW NOTES] Today Simon serves up another pasta dish that’s definitely not for the little ones – spaghetti all’Assassina! Be careful, this regional specialty from Bari is not only doing the rounds on social media right now, it’s also INTENSELY tomatoey and hot and spicy, largely because it uses a different way of cooking the pasta. Ingredients are simple (tomato passata, chilli, garlic, red chilli flakes and olive oil) but the results are incredible. To make it the proper way you’ll need a cast-iron skillet too. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE : (Serves 4 – but halves easily for 2) Bring 500ml lightly salted water to a boil in a large saucepan. Using a large cast-iron frying pan, add 6 tablespoons of olive oil, 2 finely sliced garlic cloves, 2 teaspoons of dried red chilli flakes and 500ml tomato passata, and put on a medium heat. Once the sauce is bubbling vigorously, add 1 packet (500g) spaghetti, allowing it to spread into the sauce (it won’t be a single layer, but almost), then ladle in a third of the boiling water and turn up the heat. Now begins the process of observational cooking: use a spoon to move the spaghetti around as it simmers vigorously in the sauce – this will get easier as it softens and curves – and add more boiling water as needed. Keep an eye on the time, because this method takes a bit longer than the standard cooking time on the packet, so taste. Once the pasta is cooked but still has some bite, and the sauce is tight, start the process of toasting: allow the pasta to catch on the pan, and even some parts to burn while others turn golden crisp, but keep moving the spaghetti around so all these parts are evenly distributed. The final consistency should be quite dry, but not parched. Serve immediately… and keep the kids away! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E202 · Sun, October 29, 2023
LEVELED-UP INSTANT NOODLE RICE PAPER ROLLS 🍜🥑🍤
[RECIPE IN SHOW NOTES] As soon as I saw this hack I knew I had found a lifelong dinner idea. So basically it's Rice Paper rolls, but instead of using those flavourless rice noodles, you use spicy, tasty instant noodles. A bought dipping sauce can be excellent but if you want to do a homemade peanut dipping sauce, read (and listen) on... Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE Before you start, you need to prepare some "good bits". I had cucumber and a red chilli. But you could also do avocado, cooked prawns, red capsicum, spring onion greens, sliced tofu, grated carrot, daikon, etc., and hopefully you have some coriander and/or mint handy. You will also need some rice paper roll wrappers and a peanut dipping sauce. INGREDIENTS Rice paper wrappers Mi Goreng Noodles GOOD BITS: red chilli, or red capsicum, sliced sliced cucumber, sliced avocado, cooked prawns, grated carrot, grated daiko, herbs like mint and coriander, etc DIPPING SAUCE 1/3 cup peanut butter 1 tbs fish sauce 1/4 cup sweet chilli sauce juice of 1 lime Prepare all your "good bits" and set aside. Cook your Mi Goreng according to the packet instructions, draining well and being mindful not to go past the cook time (go under!). Season as per your taste but you can go hard here. Soak a rice paper roll wrapper in warm water, one at a time. When it's lost all its snap, lay it out flat and fill it with a line of green (eg., thinly sliced cucumber, or thinly sliced avocado), alongside the green create a line of red (eg., red chilli, red capsicum), then load up with noodles, herbs and whatever other veg you are including. Roll up doing the sides before you finish the rolling. Make the dipping sauce by combining all the ingredients, and loosening the whole mixture with water, soy or coconut milk. Serve at least 3 per person, you may need more! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E201 · Tue, October 24, 2023
EGGPLANT DONE RIGHT 🍆🍆🍆
[RECIPE IN SHOW NOTES] For a long time I didn’t particularly like to cook with eggplant. I think I hadn’t quite understood it – you need to get a handle on both its crazy spongy capabilities but also realise that this is one veg that is all about TEXTURE - cook it badly and it’ll be rubbery, firm and unforgiving. But get it right and it can be magical - CASE IN POINT, YUMI’S AMAZING NASI DENGAKU/MISO EGGPLANT (earlier episode). Or like with this simple buttery eggplant and giant couscous: Want more food tips? Check out the 5 Minute Food Fix Instagram. Buttery eggplant with herby giant couscous (serves 4) Heat your overhead grill or barbecue to medium. Mix 1 teaspoon each of ground cumin and coriander with 1 tablespoon olive oil and a good pinch of salt. Prick 4 long thin aubergines all over and rub them with the oil. Put them under the hot grill or on the barbecue for about 25 minutes, turning them a couple of times. You are aiming for the aubergines to almost completely collapse, so be brave. Fill and boil the kettle. Toast 300g wholewheat giant couscous (mograbieh) in a dry frying pan over a medium–high heat for a couple of minutes until it smells toasty but before it colours. Cover with 1 litre of boiling water and add 1 heaped teaspoon veg stock powder and the stalks of a few small bunches of soft herbs (mint, parsley, basil). Turn the heat down to medium and let the couscous simmer for 8–10 minutes. Put the zest and juice of 1 lemon into a small bowl with 6 tablespoons e.v olive oil to make a dressing. Add the chopped herb leaves and 1 teaspoon sumac and mix well. Once the couscous is cooked, drain well, remove the herb stalks and dress with half the dressing while still warm. Place an aubergine on each plate, cut lengthways with a sharp knife and season the insides well with olive oil, salt and pepper. Serve with a heaped spoonful of the couscous and peppers on the side. Finish with the remaining dressing and a dollop or two of greek yoghurt if you like. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E200 · Sun, October 22, 2023
NOURISHING MEAL OF MI GORENG 🍜🥦🍳
[RECIPE IN SHOW NOTES] Let's get Instant Noodle serious now! What are you going to do to really enhance your spicy noodle meal? Tofu slices? Something green like bok choy, asparagus, snow peas, zucchini, our fave: broccoli? And finally, once you've done it all, top with an egg fried in crispy chilli oil. WHAT?!! TIP: If you're making enough for the whole family or for you and your friends, I'd almost add "one for the pot". (You know how when you make loose-leaf tea, you add a spoonful of tea per person and then one more "for the pot"? Like that, but in noodle packets.) Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE: (serves 1) INGREDIENTS 2 packets Mi Goreng 1 zucchini, sliced 1 50g piece of red capsicum, sliced 2 pieces of broccoli 3 snow peas 1 egg 2 tsp neutral oil 1 tbs chili oil Use a frypan to get your zucchini slices cooked. Meanwhile get a small pot on the boil and quickly blanch your broccoli and snow peas, then set aside with your sliced zucchini and capsicum. Put 2 bricks of noodles in to boil and prepare which packet seasonings you want to use. *I use them all unless I'm feeding the kids, in which case I leave out the chili sachet. Heat a small frypan with 1 tsp of oil and when it's hot, fry the egg. Drain the noodles. Return the pot to the heat and warm up 1 tsp of oil. Toss the cooked noodles in, add the seasonings and mix well. Add the vegetables, then arrange the noodles on a plate. Top with the fried egg and a drizzle of chili oil. Serve immediately. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E199 · Tue, October 17, 2023
Egg 101: the OMELETTE 🥚🍳🥚
[RECIPE IN SHOW NOTES] We’ve covered poached, boiled and scrambled eggs but have never gone for the lofty heights of the omelette? Why? Who knows? But now’s the time to rectify that situation. Yes, everyone knows there’s only one way to make an omelette – the way you like it – but there are still some rules worth following. (Even if you don't like eggs, listen to this episode just to hear Simon dragging me for the fact that I take a tape measure to the shops.) Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE RULE 1 First, the eggs are often beaten ‘too savagely’. In fact, they should not really be beaten at all, but stirred. A few firm turns with two forks do the trick. (SD has no idea if this makes any difference, but he likes the idea and so always follows!) RULE 2 Remember it is the eggs which are the essential part of the dish – the filling (cheese, ham, mushroom or fresh herbs) should be in very small proportion to the eggs, lying lightly in the centre rather than bursting exuberantly out of the seams. IGNORE THIS AT YOUR PERIL. RULE 3 Use 1 tablespoon of butter. Warm your pan, turn the heat as high as it will go and add the butter. When it is on the point of turning colour, pour in the eggs. RULE 4 Add the filling, and see that it is well embedded in the eggs. Tip the pan towards you and with a fork or spatula gather up a little of the mixture from the far side. Now tip the pan away from you so that the unset eggs run into the space you have made for them. When a little of the unset part remains on the surface the omelette is done. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E198 · Sun, October 15, 2023
MI GORENG EVERYDAY 🍜📅🍜
[RECIPE IN SHOW NOTES] Today on the show, Simon and I celebrate our love for instant noodles and take you through the basics of getting dry instant noodles perfect. (There are ways to make them AMAZING.) As always, I vouch for undercooking the noodles. Simon makes them incredible by FRYING the freshly boiled noodles in a hot pan with a bit of oil. And if you've got kids? Leave out the spicy chili! Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE: (serves 1) INGREDIENTS 1 packet Mi Goreng Any vegetables that need cooking optional: a peeled, halved boiled egg METHOD Get a small pot of water on the boil. Prepare a bowl, chopsticks, any additional topping sauces like Srirracha, and something you can pop in the pot to enhance your noodles, eg., a couple of pieces of broccoli, some frozen peas, a boiled egg. When the water is boiling, add the vegetables that need cooking, eg., your peas and broccoli, then add in the brick of noodles. Cook for less than 2 minutes, drain the whole pot well, then return the noodles to a heated frypan where you've already warmed up a teaspoon of neutral oil. Fry while adding the seasonings. Stir until everything is well mixed, eat immediately. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E197 · Tue, October 10, 2023
CRASH HOT POTATOES 🥔🥔🔥
[RECIPE IN SHOW NOTES] One of Simon's favourite foods is... the POTATO. And our cookbook The Food Fix has 3 roast potato recipes in it, THREE!, and they're all different! But this one is a doozy. It's based on a 90s recipe by Jill Dupleix. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE CRASH HOT POTATOES (SERVES 4 as a side) Cook your potatoes (12 to 16 small potatoes, unpeeled) in boiling salted water until just cooked when tested with a skewer – about 15 minutes. Drain. When ready to cook, place the potatoes on a baking tray lined with baking paper. Heat the oven to 210C fan-forced (230C conventional). Use a potato masher, the heel of your hand, or the bottom of a water glass, to squash each potato flat – don't worry if it breaks up a bit, that only means more crisp bits at the end. Brush the tops with olive oil (3 tbsp), add a little butter to each one (optional), and scatter with sea salt, pepper, oregano and thyme sprigs. Bake for 30 to 40 minutes until super-crisp and golden, a bit scorchy at the edges, and serve hot. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E196 · Sun, October 08, 2023
[Another] School Lunchbox Hack!
[RECIPE IN SHOW NOTES] There's always a fresh approach to the school lunchbox to get kids to eat! Listen to today's episode to get some inspiration, and - look, you don't have to be paying close attention to hear the "market research" Simon and I do to find out what kids *really* do like to eat in their days at school. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPES Crinkle cutter hack Kids are just like us: They love colour and novelty. Bring a fresh approach to their lunchboxes by using a wavy cutter on food like carrot and cucumber and you'll be surprised by how much gets eaten? Try it on: Zucchini Carrot Cucumber Cheddar cheese ONIGIRI Soak 260g of rinsed medium grain rice in 390g water. Leave for at least 30 mins or overnight. Drain a 185g tin of tuna well, squeezing out all oil/brine. Mix 3tbs of Kewpie mayo in and stir with a fork to break up big chunks. Cook the rice for 8mins on high, then reduce the temp to low and cook for another 6 minutes. Use an onigiri mould (you can buy these from Japanese grocers and Daiso) to shape half an onigiri. (I line my mould with plastic wrap and then give it a light sprinkle with salt prior to adding in the rice. This isn't very eco and is only necessary if the onigiri are going to school/work. If they're being eaten at home you can make them without the plastic wrap.) Inside the half, put about a tablespoon of the tuna. Top up with enough rice to complete the onigiri, sprinkle with salt and then finish wrapping and compressing the rice ball. Repeat. Usually 3 onigiri each will satisfy a small child. *note: you will have leftover rice and leftover tuna, this is by design so that you can make them again for TOMORROW'S lunch! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E195 · Tue, October 03, 2023
Beetroot for the WIN 🥇🤸‍♀️🥇
[RECIPE IN SHOW NOTES] Beetroot can be a bit "advanced" for starting-out cooks. It's messy, it's quite time-consuming to prepare, and if you're even slightly clumsy it'll end up staining your clothes. But Simon has a shortcut to a Georgian "borani" dip that uses pre-prepared beetroot, Greek yoghurt, lots of chopped dill, salt and pepper, lemon juice and a bit of olive oil. It tastes and looks AMAZING adding a huge burst of colour to your weekend spread, and will have people thinking you're amazing! Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE Heat 2 tablespoons coconut or sunflower oil in a large saucepan over a medium heat, then add a good handful of curry leaves, 2 tablespoons mustard seeds, 2 teaspoons cumin seeds and sizzle until fragrant. (Watch out – the mustard seeds will pop a little.) Add 1 teaspoon ground turmeric, 1 tablespoon curry powder, 4 chopped shallots/eschalots, a couple of chopped chillies, a few cloves of chopped garlic and a thumb or so of grated ginger and cook until the shallots are translucent. Stir in 10 tablespoons of unsweetened desiccated coconut and a chef’s pinch of salt and cook for a couple more minutes, stirring the whole time. Next, squeeze in the juice of 1 lemon and give everything a good mix. Take out 1 tablespoon of the spice mix and pop it into a bowl for later. Chuck 1kg of peeled, coarsely grated beetroots with their stalks and leaves into the pan. Pour in a tin of coconut milk, then turn the heat up and stir until the whole lot is vivid magenta. Bring to the boil, then lower the heat, put a lid on the pan and simmer for 35–45 minutes. When the beetroot is soft, turn off the heat and throw in a bag’s worth (260g) of washed baby spinach leaves. Stir it through the curry to wilt it, adding more lemon juice (half a lemon). Taste and add a little more salt and pepper if needed, then put the lid back on. In another bowl, mix 200g cottage cheese with the reserved tablespoon of coconut spice mix and the coriander. Add more lemon juice (final half) and season to taste. Serve your beetroot curry with a spoonful of spiked cottage cheese and warm chapattis. And some steamed brown rice if you are really hungry. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E194 · Sun, October 01, 2023
Frozen Prawns! 🦐🦐
[RECIPE IN SHOW NOTES] Okay, I finally stumped up and paid $28 for 2kg of frozen Woolies prawns. THEY’RE AWESOME. If you have a sauce base that you can use, eg., a good, not chemically Peri Peri sauce, you can just fry up the prawns in the sauce and bung them into a hot dog roll or a banh mi baguette. F*cking delicious. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE 220 g prawns per person Cup of cherry tomatoes Generous pinch salt Parsley handful, finely chopped Olive oil Cracked pepper ¼ cup pine nuts Ribbon pasta, eg., tagliatelle See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E193 · Tue, September 26, 2023
Jaffle + soup time! 🥪+🥣=💕
[RECIPE IN SHOW NOTES] Could this be Yumi and Simon's Walkley Award Winning episode of 5 Minute Food Fix?! Probably not! But let's talk JAFFLES & TOASTIES anyway! Simon's hella sophisticated tip is to add something spicy like a sambal or leftover curry to a cheese toastie - THEN serve it alongside his RIDICULOUSLY EASY TOMATO SOUP. Want more food tips? Check out the 5 Minute Food Fix Instagram. Tomato soup for jaffles 1 tin good quality plum tomatoes 1 onion, cut into wedges 4 tablespoons butter 11/2 cups water, chicken or vegetable stock Melt the butter over medium heat in a casserole dish or large saucepan. Add onion wedges, water or stock, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed. Blend the soup, and then season to taste. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E192 · Sun, September 24, 2023
THE ONLY PANCAKE RECIPE YOU'LL EVER NEED! 🥞🥞
[RECIPE IN SHOW NOTES] You can get a bit silly with pancakes - overthinking them, fussing. THIS recipe is really the only one you'll need, and it's particularly good if you have a STAND MIXER. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE 2 eggs 1 tbs caster sugar Pinch salt 1 cup milk 1 cup SR flour 2 tbs melted butter Tips: scale this recipe up if you’re feeding more than 3-4 people Prepare your fruit toppings and cream, etc., before you start cooking the pancakes The mixture benefits from “resting” in the fridge so make a big batch and have it 2 mornings in a row See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E191 · Tue, September 19, 2023
Quinoa BURGER 🌿🍔
[RECIPE IN SHOW NOTES] Okay so this episode is a bit of an excuse to chat about gherkins and what we add to a burger to make it PERFECTO. Tip 1. Gherkins really enhance a burger! Tip 2. Burgers don’t have to be meaty! You can make a fantastic burger using Quinoa (see our earlier episode about Quinoa) and a tin of beans. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE INGREDIENTS 1 cup uncooked quinoa 400g tin adzuki beans, drained and rinsed 220g medium-firm tofu 1/3 cup (20g) nutritional yeast 1 tbs tomato paste lots of pepper grapeseed oil for frying METHOD Cook the quinoa according to the packet directions. Transfer to a large bowl and mix in all the other ingredients (except frying oil). Make sure the tofu is mashed in and the adzuki beans are crushed. Shape the mixture into 6 patties about 11cm diameter. Spread on a tray and refrigerate until needed (2 hours minimum if possible – this helps them firm up and retain their shape when they’re being fried. I also freeze them and fry them from frozen and it works a treat). Heat a non-stick fry pan over medium heat with 2 tbs oil. Fry for 3 mins per side. The less you fuss and fiddle, the more likely they are to hold their shape, so leave them alone to fry. Serve in your fave buns with all the trimmings. Full recipe with pics is in our cookbook, The Food Fix, out now! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E190 · Sun, September 17, 2023
QUINOA 🎑🎑
A mysterious superfood that none of us had heard of a few years ago! On today’s episode Simon explains the origins of this edible seed and I will explain why it’s SO good if you’re vegan or vegetarian. We also recommend cooking a cupful according to the packet instructions, then making a salad by adding it to some massaged kale leaves, tossing through any leftover chunks of roasted potato you might have lying about, adding smoked almonds or toasted pepitas, and some fetta cheese! Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E189 · Tue, September 12, 2023
DELICIOUS TUNA SALAD 🐟🥗
[RECIPE IN SHOW NOTES] When I worked at a café I was often elbows-deep in salad. This tuna salad was SO POPULAR that I’ve included it in our cookbook, The Food Fix (OUT THIS WEEK!). It’s a great one to make in advance and use to fill your sandwiches all week. Surprisingly delicious, filling and healthy. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE INGREDIENTS 1 small red capsicum 3 spring onions (green tops only) 150g celery stalks and leaves, washed and dried 4 tbs finely chopped parsley 425g tinned tuna, well drained ½ cup (120g) mayo (I use Golden Soya Mayo for this recipe) METHOD Cut all the vegetables including the celery leaves to a 5mm dice. Add the tuna and mayo and mix gently. Refridgerate immediately and use within 1 week. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E188 · Sun, September 10, 2023
TWO DELICIOUS LEMON ZEST RECIPES 🍋🍋
[RECIPE IN SHOW NOTES] Low-stakes, high reward recipes don't get much better than this! An unexpectedly brilliant and nourishing salad dressing that takes 2 minutes to make, contains 5 simple ingredients and can turn your humble iceberg lettuce into a meal? Halfway through this I suddenly got real with myself and went. "You're going to want more." So this recipe is for the larger amount - it's easy to scale up and down, customise with chilli, etc, and I recommend croutons! (Even 4 is enough.) @simonpdavis @yumichild @iheartradioau @gourmetgarden_aus #gourmetgarden #freshfor4weeks #sponsored Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipes ZESTY HUMMUS DRESSING 2 tbs apple cider vinegar 2 tbs olive oil 2 tbs Gourmet Gardens Zesty Lemon Paste 4 tbs shop-bought hummus 1 tsp ground cumin Combine all ingredients in a small jar, mix well, then pour over salad leaves, eg., iceberg lettuce, and croutons, and enjoy! Fresh and zesty red sauce Serves 4 3 tablespoons extra-virgin olive oil 1 large onion, halved and sliced 2 garlic cloves, finely chopped 1 tablespoon puréed lemon zest OR zest of 1 large lemon 6–8 tomatoes, finely chopped (or 1 x 400g tin chopped plum tomatoes) Sea salt flakes and freshly ground black pepper ¼ cup water, plus extra if necessary a small handful of black olives, torn 1 bunch of flat-leaf parsley, leaves picked and finely chopped Method: Heat the olive oil in a large heavy-bottomed frying pan over a high heat. Add the onion and cook stirring, for 2–3 minutes until slightly softened, then add the garlic, lemon zest and olives and cook for a further minute. Add the tomatoes to the pan, season with a generous pinch of salt and a good few grinds of pepper and cook, stirring, for a few minutes until the tomatoes have broken down and started to release their liquid. Add the water and continue to cook, bubbling away, for 10–15 minutes, stirring as necessary and adding a splash or two of extra water if it looks like things might dry out. When the sauce is thickened and glossy and the tomatoes have broken down completely, remove from the heat and stir in the parsley. Taste and adjust the seasoning if necessary and you’re sauce is good to go. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E187 · Tue, September 05, 2023
10 minute POLENTA 🌽🥄
Here’s your reminder that polenta is excellent and maybe deserves a place on your table tonight?! A cheesy, warm, unctuous polenta is one of the most delectable luxuries to enjoy in cold weather. It’s got a bit of stigma as something you have to stir and stir, but honestly, it only takes about 10 minutes!! Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E186 · Sun, September 03, 2023
OMG TEN EXTRA PEOPLE AT MY BBQ! ♨️🔥
[RECIPE IN SHOW NOTES] Personally, I ADORE the challenge of unexpected guests because I'm a prepper - for food emergencies! HOWEVER, if I didn't already have a freezer bursting with emergency gnocchi, I'd send out for sausages, chicken fillets, more milk, more bread, (check to see if you need) more tomato sauce, and I'd also order in a couple of butter lettuce. The trick? Make that beautiful dressed lettuce leaf salad LIKE A CHEF. Which is to say, confident, elegant, and not over-fussed. Lettuce, done well and on its own = 👌. And then spaced out generously on an oversized platter? Heaven. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Here's one of our favourite, most simple and elegant salad dressing recipes EVER. 40ml white balsamic vinegar 80ml Australian olive oil 1 tsp seeded mustard 1 tsp honey 1/4 tsp salt 1/2 clove finely grated garlic Combine everything in a small, clean jar and shake well to combine. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E185 · Tue, August 29, 2023
Use up those CABBAGES 🥬🥜
[RECIPE IN SHOW NOTES] Cabbage lasts forEVER but it’s better to USE it than have it sitting in the fridge taking up real estate! In this recipe we talk you through a DELICIOUS cabbage salad that uses up that cabbage and is zingy, delicious and NOT AT ALL TRICKY TO MAKE. A peanut satay saucy dressing is a keeper FOR LIFE, and it’ll use up your cabbage beautifully, as long as you listen to us and HOLD YOUR NERVE! Find the full recipe with pictures in our new cookbook, The Food Fix! Which is out this month in all good bookstores. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE DRESSING 100g peanut butter (use whatever peanut butter you have – I use crunchy) juice of 1 lime (save the lime halves) 2 tbs sesame oil 2 tbs rice vinegar 1 tbs plain oil (eg., grapeseed) 1 tsp finely grated ginger salt, to taste SALAD ¼ white cabbage ¼ purple cabbage 2 green apples 1 ½ cups roasted peanuts 1 large carrot, peeled and cut into matchsticks (I use a V-slicer or specialised peeler for this) large handful of mint leaves, chopped METHOD Combine all the dressing ingredients! It should taste really good already so give it a taste. Shave the cabbage as thinly as possible. Core and slice the apples and give the pieces a little rub with the lime halves to stop them going brown. Crush the peanuts a little by either bashing them in a mortar and pestle, giving them a quick whizz in the food processor or chopping them with a knife. (I prefer the food processor.) Combine the cabbage, apple, peanuts, carrot and mint and toss well before adding the dressing. This salad lasts well for office/uni lunches – as others might be allergic, be mindful of the peanuts! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E184 · Sun, August 27, 2023
PASTA FOR GROWN UPS 🦐🦐
[RECIPE IN SHOW NOTES] We’re always charging to get pasta into little ones. Why? Well, it goes down extremely easily, the whole family can have it and enjoy it and that means job done for the night/easy win. But are we forgetting how good ‘grown up’ pasta can be? This recipe is very much a grown-up pasta, leaning into the aniseedy flavours of fennel and dill to give you something sophisticated, moreish and (if you’ve made up your own fresh noodles) out of this world outrageously good. Want more food tips? Check out the 5 Minute Food Fix Instagram. THE RECIPE Prawn and fennel tagliatelle Slice 2 medium-sized fennel bulbs in half and then into thin slices. Melt 30g of butter and warm in a deep-sided shallow pan with 3 tbsp of olive oil. Add the fennel and the juice from half a lemon. Cover with a lid and leave to cook over a low to moderate heat, stirring ocassionally for a good 20 minutes, until the fennel is soft and translucent (this slow cooking is important). Roughly chop a handful of dill. Bring a deep pan of salted water to the boil. Peel and very finely slice 2 cloves of garlic (optional), then add them to the fennel after 15 minutes. Rinse and dry 6-8 large prawns, then add them to the fennel. Let the prawns steam for 3-4 minutes. They are done once their shells have turned pink. Drop 150g of fettuccine or tagliatelle into the boiling salted water. ***OPTIONAL Pour 250ml of pure cream into the fennel and stir gently, removing from the heat as soon as it is hot. ***OPTIONAL*** Drain the pasta and toss with the fennel, prawns and cream. Divide between 2 plates, finishing the dish with a fine grating of lemon zest, the dill and a grinding of black pepper. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E184 · Tue, August 22, 2023
No fail coconut chicken 🥥🍗
[RECIPE IN SHOW NOTES] We talk about that SMUG feeling a bit on this podcast and we simply ADORE the smug feeling of having chicken marinating in the fridge! It’s like having money in the bank - you know it’s sitting there waiting to be GORGEOUS. And chicken is a bit of a BLANK CANVAS (like tofu) and you need to put your art into it to turn it into something wonderful - what better way than with a marinade? Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE 2 tbs tikka masala curry paste + 2 cloves of garlic 2 tbs ginger 2 chillies Cumin seeds, ground Lime juice Tsp salt 1 can coconut cream Oven at 190C. Cook for 50 minutes. Serve on rice. (I use chicken marylands, a whole butterflied chicken or chicken thigh cutlets. The cooking time will vary depending on which cut you use.) See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E183 · Sun, August 20, 2023
RUSTIC PLUM AND PEACH COBBLER 🍑🍑
[RECIPE IN SHOW NOTES] What's not to love about stone fruit any time of the year? A good-sized plum, or finely sliced nectarine can round out a classy cheeseboard in a way that we underestimate! Try it! Also on today's episode WHAT IS A RUSTIC COBBLER and more to the point WHAT'S A COBBLER WE CAN MAKE TONIGHT? Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE FRUIT 1kg mixture of Californian stone fruit, eg., plums/nectarines/peaches 100g sugar 100g butter 2 tsp vanilla 1 tsp cinnamon Peel the skin from your peaches, then chop all the fruit into chunky, slightly-bigger than mouth-sized pieces. In a medium saucepan, combine all the 'FRUIT' ingredients and cook for 25 - 30 minutes depending on how soft you like your fruit (I like mine a bit toothsome). Set aside. DOUGH: Mix 100ml of milk whisked with 1 egg 280g SR Flour 140g cold butter, cut into cubes 140g caster sugar 1/2 tsp cinnamon Get the flour and butter into a bowl and use your fingertips to combine the two until the mixture resembles breadcrumbs. Add the sugar, cinnamon and (optional) pinch of salt, mix again. Pour in the egg/milk mixture and use a large spoon to gently stir into a shaggy, rustic dough. Don't overmix. For the one in the pictures, I did this step the night before I cooked it. When you're ready to cook your cobbler, pre-heat the oven to 170C (fan). Pour the fruit into the bottom of an oval baking dish. Cover with hockey-puck sized discs of dough in an overlapping cobblestone pattern. (The dough is much firmer and easier to handle if left overnight in the fridge.) Bake for 35 - 40 minutes. Allow to rest for 5 minutes then serve with whipped cream or regular pouring cream. ENJOY! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E182 · Tue, August 15, 2023
Fish pie in a FLASH ⚡🐟
[RECIPE IN SHOW NOTES] This is a quick fish pie that delivers all the notes you want! The difference? It employs some BRILLIANT hacks to get it on the table with minimum turnaround. Simon credits it with transforming fish pie from once-in-a-blue moon effort to mid-week wonder. Want more food tips? Check out the 5 Minute Food Fix Instagram. THE RECIPE (SERVES 4) 8 sheets (about 165 g) filo pastry 100 g (3½ oz) unsalted butter, melted and cooled slightly lemon wedges, to serve Preheat the oven to 180°C (350°F). Combine 1 cup (250 ml) milk, 2 lightly beaten eggs, ½ cup (130 g) Greek-style yoghurt, a handful of roughly chopped parsley or dill, 2 teaspoons dijon mustard and 1 teaspoon smoked paprika (if you like), if using, in a bowl and mix well. Combine 20 large raw peeled prawns, 2 hot-smoked trout or salmon fillets or 1 whole one, 1 cup frozen peas and 1 finely sliced fennel bulb in a large bowl, then spoon into an 8 cup (2 litre) baking dish, then pour milk mixture over the top. Brush the one side of each filo sheet all over with the melted butter and place them in a pile. Gently scrunch up the pastry and lay it on top of the pie filling to cover it completely. Bake for 25–30 minutes in the middle of the oven until the pastry is golden and crisp. Leave to cool slightly, then serve with the lemon wedges. A nice green salad or some of Yumi’s Burnished Broccoli would go very well with this, too. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E181 · Sun, August 13, 2023
Snail Scones 🍓🐌
[RECIPE IN SHOW NOTES] You know how there are some brands of clothes that you just KNOW the size is right and the fit will be good on you? Yumi feels that same sort of simpatico relationship with the recipes of Belinda Jeffery. She inspired the Tomato Pie recipe we talked about earlier and that actually appears in our cookbook. She also has this recipe for Snail Scones that is SO GOOD. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE 2 cups (300g) self-raising flour pinch salt 1 tablespoon caster sugar 75g cold unsalted butter, cut into little chunks ¾ – 1 cup (180 – 250ml) milk 1 egg yolk, whisked with 2 teaspoons of water or milk to make an egg wash icing sugar, for dusting More jam, softly whipped cream and fresh strawberries (optional, to serve) Strawberry butter: 60g unsalted butter, at room temperature 1/4 cup (80g) good quality strawberry (or raspberry) ja Line a shallow baking tray with baking paper. then set it aside. Put the flour, salt and sugar in the bowl of a food processor and whiz them together to combine. Add the butter and process the mixture until it resembles fine breadcrumbs, then tip it into a bowl. (You can also do this by hand in a large bowl. Simply rub the butter chunks into the flour mixture with your fingertips.) Pour in the milk and mix it in lightly with a fork. You will have to adjust the milk a little – you need just enough to make a soft, slightly flaky dough. Turn the dough out onto a lightly floured board and knead it gently until it’s fairly smooth. Then roll (or pat it out with your hands), into a rectangle about 30cm x 20cm. For the strawberry butter, put the butter and jam into the food processor and whiz them together until they’re thoroughly mixed. Otherwise, just cream them together in a bowl with a wooden spoon. Spread this strawberry butter evenly over the dough, leaving a 1cm wide strip uncovered on the long side that is furthest away from you. Brush a thin layer of egg wash on the strip of dough that is uncovered. Starting at the long side nearest you, roll the dough up like a jam roll, pressing down gently on the final roll to help seal the egg-washed edge to the roll. Carefully transfer the log to the prepared baking tray and chill it for at least an hour (you can safely leave it for 2 – 3 hours, if you like). When I’ve been pushed for time, I’ve made these without chilling the log first, just cutting then baking the scones, and they’re still delicious but tend to open out a little. Preheat your oven to 200C. Remove the tray from the fridge and gently transfer the log to a cutting board. Use a lightly floured knife to cut the log into 3cm-thick slices. (The dough may be a bit soft and squashy to cut but I find if you use a sharp serrated knife
S1 E179 · Tue, August 08, 2023
No Farts Bolognese 🙅‍♀️💨
[RECIPE IN SHOW NOTES] EVERYONE has a Bolognese recipe, but guaranteed they all make you have a gassy bottom, and frankly, life’s too short to want to kick YOUR OWN SELF OUT OF YOUR OWN BED. If you’re a bit allergic to onions or don’t like the farts they create, try subbing it out for fennel. Fennel actually has ANTI-fart qualities! Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE Ingredients ½ fennel bulb 1 carrot 2 zucchinis 1-2 anchovy 3 tbs olive oil Method Fry up. Give it a good go, say 10 mins on medium. Remove from the pan and then allow the pan to get properly hot again before adding the meat. 500g of pork or 500g of pork-beef combo. Brown the meat off. When cooked, add back in the veg + 2 cans of chopped tomatoes. Cook to reduce - a good hour or so. Add in 2 tbs of tomato paste, season with salt and pepper and add any herbs that your kids don’t find disgusting, eg parsley, oregano, basil. I’m getting so good at waste reduction in my house that I know by weight exactly how much to portion and freeze so that I have 2 serves per portion. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E178 · Sun, August 06, 2023
A Winter Warming Stew 🍲 🧅
[RECIPE IN SHOW NOTES] We’ve talked stews a bit in our slow-cooker episode, but here they are taking CENTRE STAGE. Why? Because when done well, they are amazing things. Nutritious, warming, economical, easy to scale up, make brilliant leftovers. What more could you want? Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE This stew is a classic Greek stifado - and is characterised by its use of tiny little onions (yes, mini grenades for your guts Yumi, but delicious for others). It’s all cooked in the one pot, tastes fantastic, and is best made in a big cast-iron pot. 2 tbsp olive oil 30 ml 900 g stewing beef cut into 2.5cm cubes 1 large onion chopped 4 garlic cloves finely chopped 125 ml (½ cup) red wine 125 ml (½ cup) beef or chicken stock 60 ml (1/4 cup) red wine vinegar 5 tablespoons tomato paste 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1 fresh (2 small dry) bay leaf 20 medium pearl onions Heat 2 tbsp olive oil in a large heavy pot over high heat. Add 900g stewing beef (cut into 2.5cm chunks) and 1 large chopped onion and cook until the beef is browned on all sides and the onion is lightly browned around the edges, about 10 minutes. Bung in all the other ingredients (4 finely chopped garlic cloves, ½ cup red wine, ½ cup beef or chicken stock, 1/4 cup red wine vinegar, 5 tablespoons tomato paste, 1/2 tsp ground cinnamon, 1 fresh (2 small dry) bay leaf) and bring to a boil. Reduce the heat, cover with a lid and simmer until the beef is tender, about 90 minutes. Add the pearl onions and cook until tender, 15 to 20 minutes. Job done. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E177 · Tue, August 01, 2023
Homemade POTATO BREAD 🥔🍞
[RECIPE IN SHOW NOTES] It’s soup weather, and you’ve probably got a few ideas of what to make (if not, go back and find my excellent recipe for orzo and sweet potato chicken soup). But what about REALLY making it a “moment” with some homemade bread? Want more food tips? Check out the 5 Minute Food Fix Instagram. Potato Bread recipe 200g chopped potato 100g self-raising flour 2 tbs cream or sour cream 1 tbs finely chopped parsley 1 tbs finely chopped spring onion/chives Boil the potato for 10 mins. Drain and mash then add the remaining ingredients and mix well. Form a little log with it (about 15cm X 7cm), brush the top with milk and a sprinkle of salt, and bake in hot oven (220C) for 16 - 18 mins. Serve hot with butter. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E176 · Sun, July 30, 2023
Sweet Potato Goodness! 🍠🍠
[RECIPE IN SHOW NOTES] Simon LOVES sweet potato at this time of year. Why? It’s plentiful! It lasts for ages on the counter! It makes a nice change from potato! It’s also really good for you – tons of vitamin A, vitamin C, fibre and lots of other bits. And when the kids are being unruly it makes for a great weapon to threaten them with! The problem is, it can do with livening up – it’s just too sweet and doesn’t change mouthful to mouthful. LOVE SWEET POTATO FOR WHAT IT IS - don’t try to bend it to your will. It’s NOT toast. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe SWEET POTATO NACHOS Serves 4 Cut 750 g sweet potato into thin rounds (5mm), toss in oil, lay on a baking sheet and cook in oven for 30 mins until caramelised and soft. At the same time, make up a batch of quick pickled red onion by finely slicing 1 red onion, covering in juice of 1 lime (or a splash of red wine vinegar and leaving to sit). Heat your grill to high. Top sweet pots with 1 tin drained black beans, 200g good jarred tom salsa, and a mix of crushed tortilla chips and grated cheddar (2 large handfuls and 100g cheese). Cook for 6-8 minutes until golden and bubbling. Take tray to table, serve with 1 cubed avo, tossed together with lime juice and zest. Job. Done. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E175 · Tue, July 25, 2023
Ricotta GNOCCHI 🏉🏉
[RECIPE IN SHOW NOTES] Gnocchi is truly a sensory delight. And you CAN make it from scratch pretty easily. Or not - just buy a packet. The good thing about if you DO make it from scratch is that it freezes fantastically and you can reap the rewards for months after you make it. The meditative quality of this type of food prep is immensely rewarding… And this recipe is IDIOT PROOF, we promise! Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE Ingredients 500 g fresh ricotta cheese 150 g finely grated Grana Padano cheese 2 eggs 1 egg yolk 1 tsp salt pepper, to taste 2-3 whispers of freshly grated nutmeg 250g – 300g strong (‘00’) flour Method Drain any watery liquid off the ricotta so that it’s as dry as possible. Combine all ingredients except the flour in a large bowl and mmix well. Clear a good amount of clean bench space and make sure the flour is close to hand. Bring a large saucepan of well-salted water to the boil. Add 200g flour to the ricotta mixture and combine. Mix it with your hands, feeling for whether it could be rolled and hold its shape. You want to perform minimal mixing while using minimal extra flour. If you're unsure, plop a sample ball into the boiling water and see if it holds its shape – wait until the gnocchi floats, then try it. (It may withstand the boiling but not, say, being skewered by a fork.) When the dough feels right, cut it into four, then roll each quarter into a long sausage. Cut into gnocchi-sized pieces. Allow 100g gnocchi per person. Lay any remaining uncooked gnocchi on a baking tray and pop into the freezer. Once frozen, transfer to airtight containers or snap lock bags and freeze for up to 3 months (they can be cooked from frozen). Drop the gnocchi into the boiling water: they will float when cooked (2-3 minutes). Stand by with a slotted spoon ready to scoop them out. Serve them with a simple sauce: butter and sage, pesto (store-bought is fine!!) or blue cheese, pine nuts and cream. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E174 · Sun, July 23, 2023
CAULIFLOWER CHEESE 🧀
[RECIPE IN SHOW NOTES] The other cheese (and to Simon’s mind, the far superior option to the mac ‘n’ cheese that Yumi loves so much she’s put it in TWO of her books). Why is it better? Well, veg makes it SO much more nutritious/delicious/interesting; however, it can be made very, very badly. And a bad cauli cheese is a horrible thing – often watery, sulphurous and just generally repulsive. Want more food tips? Check out the 5 Minute Food Fix Instagram. THE RECIPE Main tips: AVOID WATERY CAULI AT ALL COSTS! The problem is, the cauli needs a bit of pre-cooking before it hits its doona of silky cheese sauce and bubbles in the oven, or else it will be crunchy (and that’s almost as bad). The secret. DON’T PARBOIL AS PER TRAD RECIPES. Instead roast. Why? You’ll reduce the water content, up the veg’s sweetness and even introduce those elements of char. SD has taken this to extremes and cooked it in the wood-fired oven, but a normal oven at 200-220 for 20 mins or so will do. You just want it nicely charred and starting to soften. What then? Make a roux. Not hard, just add a few tbsp of flour and butter to a pan and melt together to form a bubbly paste. Then pour in a little milk, add a bit more and more, getting it a bit thicker, then add a good few handfuls of grated cheese (tasty/cheddar) and maybe a bit of mustard for a little kick. When it’s nice and bubbly and molten and fondue-y, you’re good to go. Now arrange the cauli florets in a baking tray. Add a few extra ingredients if you like at this point (I like torn olives, a few small cherry tomatoes sometimes, a few handfuls of spinach, maybe some leftover cooked french style lentils or homemade baked beans) then spoon over the sauce to cover. Shower with a few generous handfuls of grated parmesan, scatter over some breadcrumbs if you like for added crunch then slide into the oven at 180-200 and cook for 20–30 minutes until bubbling, deep mahogany and majestic. Eat. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E173 · Tue, July 18, 2023
Pea and pesto soup 🍵🍵
[RECIPE IN SHOW NOTES] When you need something GREEN and GREAT in your life, why not set aside the salads and make this soup? Chances are you’ll have all the ingredients you need in already and it’s one of the easiest things you’ll ever cook. Dress it up with a swirl of pesto and a big old handful of croutons like this (search back through our archive for Yumi’s killer recipes for these, if you like, or pick them up from the shops), dollop in a little yoghurt or cream and you’re away. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE Serves 4–6 2 tablespoons butter 1 onion, finely chopped 3 cups chicken or vegetable stock (water and a stock cube is fine) 500 g frozen baby peas 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 3 tablespoons pesto (Yumi’s or a good jarred one) Greek yoghurt, sour cream or crème fraîche, to serve olive oil, for drizzling croutons, to serve Heat the butter in a large saucepan, add the onion and cook over medium–low heat for 5–10 minutes, until the onion is soft. Add the stock, increase the heat to high and bring to a boil. Add the peas and cook for 3 minutes, until tender. Remove from the heat and add the salt and pepper. To purée the soup in batches, place 1 cup (250 ml) soup in a blender, place the lid on top, and purée on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is puréed (or use a hand-held blender and blitz the soup in the pan in one go). Stir through the pesto, then taste and adjust the seasoning. Serve hot with dollops of yoghurt or cream, a drizzle of olive oil and a hefty scattering of croutons. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E172 · Sun, July 16, 2023
Apple and cheddar pie 🍎🧀🥧
Apples and cheese. A FANTASTIC combination… but in a pie ? Turns out, it’s a thing, and one that’s got Simon very excited. This easy pie makes use of ready-bought puff to keep things simple, while still delivering the goods on the flavour front. Eat it, marvel at it, go back for more. You’ll never look at another apple pie in the same way again. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE Serves 4–6 vegetable oil or cooking oil spray, for greasing 8 cooking apples 2/3 cup caster sugar ¼ cup self-raising flour ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon pinch of sea salt flakes 2 sheets frozen puff pastry 4 handfuls grated mature cheddar cheese 2 tablespoons butter custard or vanilla ice cream, to serve Preheat the oven to 220°C. Grease a 23 cm pie tin with oil. Peel and core the apples and cut into 5 mm (¼ inch) slices. Mix the sugar, flour, nutmeg, cinnamon and salt together in a large bowl. Add the apples and stir to coat. Lay a puff pastry sheet on the benchtop, scatter half the grated cheddar over, then fold in half. On a lightly floured surface, roll out to 5 mm thick with a rolling pin. Repeat with the remaining puff pastry sheet and cheese. Use one sheet of the pastry to line the prepared pie tin. Spoon the apple mixture into the lined pie tin and dot with the butter. Cover with the remaining puff pastry sheet and seal the edges. Cut slits in the top (to allow the steam to escape and prevent the pastry going soggy). Bake for 40–50 minutes, until the pastry is golden and the juices are bubbling through the slits. Remove from the oven and leave to cool slightly before serving with custard or vanilla ice cream. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E171 · Tue, July 11, 2023
The perfect TOMATO PIE 🍅🍅
[RECIPE IN SHOW NOTES] You know how there are some clothing brands that you just KNOW will fit you? Well, I’m a huge fan of food writer Belinda Jefferey and just KNOW that her recipes fit me! This is one of her most beloved creations – it's a crusty, trusty, cheesy TOMATO PIE. You can find the full recipe in our new cookbook, THE FOOD FIX, which is out in all good bookstores now! Want more food tips? Check out the 5 Minute Food Fix Instagram. INGREDIENTS 800g tinned tomatoes (I look for one of those massive tins) 1 ½ cups (225g) of SR flour 1 tsp mustard powder 1 tsp salt ½ tsp ground white pepper 1 cup (100g) finely grated Grana Padano cheese or Parmesan ½ cup (50g) coarsely grated sharp/crumbly cheddar cheese (I use Mersey Valley) 125g cold butter, cubed 2 eggs ½ cup (80ml) milk a squirt of sriracha 6-8 ripe tomatoes, sliced into rounds METHOD Preheat the oven to 180C and line the base of a 26cm springform cake tin with baking paper. Drain the tin of tomatoes into a sieve, sitting over a bowl, and give them a stir every now and then to try to release as much of the liquid as possible (save this for stock). Measure the flour, salt, pepper, mustard powder into your food processor and whizz to combine. Add the cheeses then give a short blast to combine again. Finally, add the butter and whizz one more time until the mixture resembles breadcrumbs. Decant the mixture into a bowl. In a medium jug, whisk together the milk, eggs and sriracha, then pour the wet mixture into your flour-cheese bowl. Mix until it forms a shaggy dough. Arrange the tomato slices in a pattern on the base of the cake tin. Spoon the drained tomato pulp over the top and spread it out evenly. Scrape spoonfuls of the cheesy dough on top and use your clean fingers to spread it out evenly. (It doesn’t have to be perfect.) Bake for 35 minutes. Check if it’s cooked then remove it from the oven and allow it to rest for 5 minutes. Serve with fresh basil and a salad. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E170 · Sun, July 09, 2023
Sweet chilli SAUCE 🌶️🧴
[RECIPE IN SHOW NOTES] Our book is jam packed with ideas for quick and easy dinners, but it’s also got a great section on condiments. Why? Because these can really take your food from meh to wow in seconds. Simon recently made Yumi’s SWEET CHILLI SAUCE and is OBSESSED. The full recipe can be found in our brand-new cookbook, THE FOOD FIX! It’s out in all good bookstores this week. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE Sweet chilli sauce (makes 1 bottle) Shove ½ cup rice wine vinegar, 1 cup each of water and white sugar, 1 tbsp sake, 1 cup finely l chopped long red chillies (w. seeds) ½ clove finely grated garlic and 1 teaspoon soy sauce into a small saucepan over medium heat and stir to dissolve the sugar. Add the cornflour slurry (1 tbsp cornflour + 2 tbsp water) and stir until thickened and glossy then pour into a sterilised jar or bottle. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E169 · Thu, July 06, 2023
VIRAL CRACK RECIPE 🍫🍪
[RECIPE IN SHOW NOTES] Need an easy win? This chocolate "crack" recipe went viral for a reason! As far as effort goes, it's low output for EXTREMELY high reward! Main ingredient? Biscuits from the shop that you cover in caramel (easier than it sounds), top with your favourite things (chocolate and nuts) and then once cooled, makes a satisfying "CRACK" sound when you snap a bit off to eat! Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE Ingredients 1 box Salada (wholemeal = ok) 225g unsalted butter 1 cup brown sugar 1 large pinch salt 1 tsp vanilla extract 225 g your favourite chocolate, run through the food processor to be a fine crumb or chop 1.5 cups of toasted nuts, seeds + fruit, eg, in the photo I used pecans, pepitas, and sour cherries, in the podcast I used peanuts, smoked almonds and crystallised ginger Method Preheat oven to 175°C and cover your baking tray with baking paper. 2. Cover the baking tray with a layer of Saladas. Melt butter and sugar in a small saucepan. Add vanilla and salt and boil for 3 minutes. While it's still hot and bubbling, pour the caramel over Saladas, using a rubber spatula to spread evenly. Pop the tray/s in the oven for 15 minutes. Make sure you have your chocolate and nuts mix standing by, Remove now-caramelised Saladas from the oven and sprinkle chocolate across the surface, spreading it with your rubber spatula. Judiciously sprinkle your nuts/fruit mix over the top, pressing them in a bit if you can be bothered and it leave to cool. Snap bits off, take it to work, eat it while driving, etc. Store in an airtight container. WARNING: This is dangerously morish. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E168 · Tue, July 04, 2023
Slow-cooker rice pudding! 🍙🍮
[RECIPE IN SHOW NOTES] This is one that blasts Simon straight back to childhood (and he’s not afraid to admit he’d still eat it cold straight from the tin). Yes when it’s bad it can be very, very bad BUT this slow-cooker rice pud takes all the pain out of making it and ensures the whole business is not only guaranteed to be delicious, but it’s also extreeeemely simple. Want more food tips? Check out the 5 Minute Food Fix Instagram. Simon’s fancy pants rice pud Serves 8–10 11/2 cups risotto (long-grain/medium grain) rice 2 litres milk 1 cup granulated sugar ⅓ teaspoon ground cinnamon a little freshly grated nutmeg (or maybe a bit of crushed cardamom) scraped inside of a vanilla pod a handful or two of sultanas or those tiny currants a pinch of pink salt flakes a few tablespoons cubed butter Method: In a colander, rinse rice thoroughly under cold water. Put into a lightly greased slow cooker. Add remaining ingredients, except for butter and stir to combine. Sprinkle butter over rice mixture. Cover and cook on high for 2½-3 hours, until rice has absorbed the liquid. Serve warm. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E167 · Sun, July 02, 2023
Nourishing Chicken Curry 🐔🍛
[RECIPE IN SHOW NOTES] I was fully onboard when, as a nation, we all got suddenly much more "curry literate". Understanding SPICES, grinding your own, using a mortar and pestle to bash the flavours alive - it was fun! The problem is, my new found literacy put me off. I can't be doing all that work for a simple weeknight curry! No way. So now I am full circle back to a traditional, trustworthy curry powder. I spent ages experimenting to discover the PERFECT chicken curry recipe - that can be thrown together without going overboard with additional flavours, spices and prep. I just want something reliable and easy. Well, after much research, this is it. A beautiful, tasty, super super nourishing chicken curry that isn't going to make you dread cooking. Want more food tips? Check out the 5 Minute Food Fix Instagram. INGREDIENTS 1 1/2 tbs neutral oil (I used grapeseed) 1 medium-sized onion, diced 2 tbs grated fresh ginger 2 cloves garlic, finely grated 750g chicken thigh fillets 2 1/2 tbs KEENS curry powder 500ml chicken or veg stock (I used stock powder dissolved in a jug of warm water) 1 can coconut milk 1 cup frozen peas fresh coriander (optional) METHOD Warm the oil in a large, heavy-based frying pan. Add the chopped onion and set a timer for 3 minutes, stirring while it cooks. (Make sure it caramelises, not burns!) After 3 minutes, add the garlic and ginger, give it a stir to incorporate it and warm it through, then add in the chicken. Cook until the chicken goes from pink to white. Add in the curry powder, stir well to coat the chicken, then set a timer for 2 minutes. After 2 minutes, add in the stock and coconut milk. Bring the whole lot back to the boil then set a timer for 10 minutes. After the timer sounds, add in the frozen peas and salt. Give it a couple of minutes to cook through then taste for more salt/chilli. Serve on rice, delicious flat bread or on potato with a generous handful of coriander. Makes fantastic leftovers. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E166 · Thu, June 29, 2023
'BRINGING YOU BACK FROM THE BRINK' CHICKEN SOUP
[RECIPE IN SHOW NOTES] Ever feel like you’re teetering on the brink of a cold? A healing, hydrating chicken soup can bring you back from the brink! And it doesn’t have to be complicated. My belief is that you should NOT overstuff your soup. You need the broth to have space. A tiny pasta? Yes! (My fave is risoni or those tiny stars.) A little carrot? Yes, and maybe some celery. Squeeze of lemon to finish it off and not only are you feeling fed, you’re feeling like your Mum just popped over and left you a hot pot of love. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE Ingredients: 2 carrots, chopped 2 sticks of celery 1 small onion, finely chopped (optional) herbs like thyme, a bay leaf, turmeric, salt and pepper 2 litres of your favourite chicken stock (stock cube, powdered stock or homemade = all ok!) Chicken meat (optional) Dried pasta (orzo, pastina, tiny shells, anything small) Squeeze of lemon Method: Chop the veg and fry off in a tbsp olive oil, adding the herbs after three minutes and frying for another five minutes. Add in your favourite chicken stock. Now’s the time to add your chicken meat, if using. Can be from a supermarket chook or some fillets from the supermarket. Add in and cook through - cooking time will depend on the size of your chicken pieces. Finally, add in the pasta of your choice, no more than half a cup of, for example, orzo, pastina, tiny shells, anything small. Cook until the pasta is al dente, then serve with a squeeze of lemon. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E165 · Tue, June 27, 2023
COCONUT LENTIL STEW 🥥🍲
[RECIPE IN SHOW NOTES] Another stew! Ok, it’s not really a stew, but this is Simon’s absolute go-to winter dal recipe. It has all the lovely rich, warming vibes that a stew does (thanks very much to the coconut cream for that), and TONS of nutrition in it thanks to the spinach and the cumin-spiked sweet potatoes on top (which are a total GAME CHANGER). Find the full recipe with pictures in our brand new cookbook, which is out July 4 2023! Main tip: Give those onions a good deep bronze and don’t be tempted to add the spices early. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients Serves 6–8 1 large sweet potato, cut into 1 cm (½ inch) cubes 2 tablespoons cumin seeds vegetable oil (or another neutral-tasting oil, e.g. grapeseed, sunflower) salt and pepper 1 onion, thinly sliced 2 garlic cloves, finely grated 1 thumb-sized piece (about 5 cm/2 inches) fresh ginger, finely grated 1 fresh green chilli, finely chopped (optional) 1 teaspoon turmeric powder 1 teaspoon ground coriander 1 teaspoon garam masala 500 g (1 lb 2 oz) dried red lentils 400 g (14 oz) tinned coconut cream 2 cups (500 ml) boiling water, plus extra as needed 1 vegetable stock (bouillon) cube 2 2/3 cups (120 g) baby spinach juice of 1 lemon Greek-style yoghurt or Glorious Garlic Raita (page XXX), to serve toasted flatbreads, to serve Method Preheat the oven to 180°C (350°F). Arrange the sweet potato pieces on a baking tray in a single layer. Scatter half the cumin seeds over, drizzle a little oil over, season with salt and pepper and roast for 20–25 minutes until golden. Set aside. Heat a thin layer of oil in a heavy-bottomed saucepan over medium–high heat. Add the onion and the remaining cumin seeds and cook, stirring occasionally, for 8–10 minutes, until the onion is a deep golden brown. Add the garlic and ginger, and cook for another 1 minute, then add the remaining spices and cook for a further 1 minute, stirring constantly, until your whole kitchen smells amazing. Add the lentils and cook for 1 minute, stirring well to coat them in all that lovely goodness, then pour in the coconut cream and boiling water. Crumble in the stock cube and bring to the boil, then reduce the heat to low and simmer for 25–30 minutes, stirring occasionally and topping up with a few extra splashes of water as needed, until the lentils are soft and the ‘stew’ has the consistency of a thick, creamy soup. Stir in the baby spinach and cook for a further 1 minute until wilted, then remove from the heat, squeeze in the lemon juice and stir to combine. Season with salt and pepper to taste. Ladle into bowls, top with
S1 E164 · Sun, June 25, 2023
Winter poached fruit 🍎🍐
[RECIPE IN SHOW NOTES] Poached fruit is warming, bloody delicious and extremely ridiculously easy to make good. It’s also the PERFECT WINTER DESSERT w. custard cream or…whipped greek yoghurt, or this INSANSELY good CRUMBLE. Want more food tips? Check out the 5 Minute Food Fix Instagram. Killer Crumble Serves 4–6 600 g–800 g poached fruit (use whatever’s in season – apples, pears, quinces or stonefruit such as peaches, nectarines or plums all work well) CRUMBLE TOPPING 100 g crisp amaretti biscuits 150 g plain flour 80 g caster sugar 80 g light muscovado sugar 1/4 cup rolled oats 150 g butter, melted For the crumble topping, put the amaretti biscuits in a snapback bag and bash with the rolling pin until finely crushed (or pulse them briefly in a food processor), then tip into a medium bowl and stir in the flour, sugars and rolled oats. Add the butter and combine with the dry ingredients to form a crumble. Spoon the poached fruit out over the base of a medium-sized baking dish, scatter over the crumble topping and bake in the oven for 20–25 minutes, or until golden and bubbling. Serve warm with vanilla ice cream or whipped cream. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E163 · Thu, June 22, 2023
Winter warming honey and ginger tea 🍯☕🍋
[RECIPE IN SHOW NOTES] WINTER GINGER TEA is one of the great soothers for people either fighting off a winter cold or just loving a hot drink in freezing weather. ❄️ For me? A ginger tea definitely helps, comforts and soothes...but I would *never* use a ginger "teabag". (They're dusty-tasting and no good 😊.) Brewing a real tea is easy - you just need some ginger, lemon, honey and if you don't mind the caffeine, a strong loose leaf black tea. (If you don't want caffeine? Leave out the tea leaves.) Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients 1 tsp Honey A nub of fresh ginger A slice of lemon Method In a small-medium teapot, combine 1 tsp of honey (if you have some Manuka Honey lying around and want to use it up, use it here, you deserve it!) A nub of fresh ginger, supercharged with flavour and good for you, grated on the wide setting of your box grater or finely sliced (my preference), then bashed with the back of your knife to help the flavour release. Finally, a slice of lemon into the actual cup you're drinking from. (Optional: we don't all have slices of lemon lying about.) TIP: Allow the tea to brew longer than usual to really release those healing properties! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
Tue, June 20, 2023
Are kitchen gadgets NECESSARY?
[RECIPE IN SHOW NOTES] Are kitchen gadgets NECESSARY? NO! Really, a good kitchen doesn’t need much to make it great, which we go into in our book. Treat yourself to these things (like a good knife – which doesn’t have to be expensive! – pots and pans that do the job and a nice wooden spoon) and you’ll be fine. HOWEVER: Simon’s gone slightly gadget mad recently - he’s got himself a stand mixer (and is knocking out perfect pavs, American Angel food cakes and wood-fired pizza like some demented cross between Maggie Beer, Martha Stewart and the late, great Antonio Carluccio). Still looking for a recipe?? Fine - here’s one that uses a gadget and is insanely easy and delicious – stand-mixer whipped Greek Yoghurt. YUM! (Spoiler, you can also make this with a stick blender). Want more food tips? Check out the 5 Minute Food Fix Instagram. Serves 2–4 (depending on size, appetite and what you top it with) 2 cups Greek Yoghurt 100 ml whipping cream Honey, to taste In the bowl of a stand mixer with the whisk attachment added, add Greek yoghurt, cream and honey to taste. Crank up the speed to max and whisk for 2–3 minutes until you have a light, fluffy pillowy cloud of yoghurty deliciousness. If you don’t have a stand mixer, throw the lot in a large bowl and use a stick blender or hand-held whisk instead. To serve, spoon into ramekins and add toppings of your choice. A few chopped strawberries and a scattering of nuts (or fancy granola) are nice... or if you’ve been getting into the wintery cooked fruit groove then try topping with poached rhubarb or quinces. Finish with a drizzle more honey. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E161 · Sun, June 18, 2023
Udon noodles, “The Soothing Nood”
[RECIPE IN SHOW NOTES] When I was a kid, my mum used to have to bring udon noodles back from Japan. Now they’re available in the supermarket, which is AWESOME, but I think some people are scared to cook them. SO, in this episode we’re going to tell you how to get it right, including the CHEAT’S way to make the SAUCE... Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE INGREDIENTS Packet udon noodles SAUCE Udon Sauce (bottled), diluted with water, then cooked to a gentle boil TOPPINGS A fried prawn, snipped spring onions, a boiled egg, a sprinkle of toasted sesame seeds METHOD Open the packet of noodles separate the cake of noodles by scrunching gently apart with hands in cold water. Plunge into a pot of boiling water for 2-3 minutes (check packet instructions for exact times, don’t overdo it.) Rinse the cooked noodles with cold water through a mesh sieve. Serve with the sauce immediately and add toppings. Delicious! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
Thu, June 15, 2023
Cherry tomato and garlic SMOOSH 🍅🧄
[RECIPE IN SHOW NOTES] When the cold sets in, it’s not a bad idea to load up on garlic. First up, while it’s cooking it makes your house smell AMAZING, and second, it wards off colds and vampires! It's also very good cooled and used as a condiment. I took some on a winter picnic the other day and we stuffed the tomatoes into sourdough baguette with ham and cheese. Delicious, easy, made me look like a genius cook! Leftovers will last for DAYS in the fridge. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients 2 x punnets cherry tomatoes, washed 4-8 whole cloves of garlic 1-2 cups olive oil (depending on the size of your ramekins) optional: A snip of thyme, a bay leaf, oregano or rosemary To serve: Sourdough Toast Ricotta or feta Method METHOD: Fill a ramekin with cherry tomatoes and 1 -2 cloves of unpeeled garlic. A hearty snip of thyme from the garden, or a bay leaf, or some oregano, rosemary. Pour over enough olive oil to cover the tomatoes. Set the ramekins on a tray and then in a pre-heated oven 110-130C for 1 hour+. Serve slightly cooled by smooshing the garlic and tomatoes onto sourdough toast. Simon suggests ricotta cheese but in the pic, I used fetta. Use the leftover cooking oil in salad dressing or pour it over cauliflower florets prior to roasting. Your garlic tomato smoosh will last ages in the fridge if covered in the oil and can be used on pasta, is salads or on crackers. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E159 · Tue, June 13, 2023
Rosemary 🌱
The beautiful ancient symbol of fidelity and remembrance, rosemary can be divisive. It's very strong, very aromatic, and can be very overpowering! Simon has a real love for rosemary and in today's episode, talks us through making rosemary freakin’ GREAT in your cooking. *TIP* go back in our feed and look for 20 Minute Potatoes, which is UNREAL and also uses this gorgeous herb. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E158 · Sun, June 11, 2023
JAPANESE MISO EGGPLANT ("nasu no dengaku") 🍆🍆
[RECIPE IN SHOW NOTES] Japanese cooking can be a little intimidating but Nasu no Dengaku is achievable! Trust me! Just remember: a timer is your FRIEND when you’re cooking your eggplants, use your powers of observation, and make a glaze using my recipe below. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients 4 medium eggplants, halved 2 tbs mirin (a sweet Japanese cooking rice wine) 2 tbs saké 1 tbs sugar 2 tbs "white" miso paste Method If you have a BBQ, turn on your BBQ. Otherwise, heat up your grill hot plate. While the oven is heating up, prepare the eggplant. Cut in half lengthways. If you want to be really fancy, you can use a knife to score the flesh, creating a crosshatch patten. Brush the eggplant in olive or grapeseed oil and season with a little salt. Start skin side down and barbeque for eight minutes (set you timer!) Then, flip it over and keep it covered for another eight minutes. While the eggplant is cooking, mix together the ingredients for the glaze and set aside until needed (you can make this in advance if you have a tendency towards distraction). When the eggplant is looking cooked, and close to being down, flip it back to skin side down and brush the glaze over the cut side of the eggplant then give it another 3 minutes. <li data-leveltext="%1." data-font="Calibri" data-listid="3" data-list-defn-props="{"335552541":0,"335559684":-1,"335559685":720,"335559991":360,"469769242":[65533,0],"469777803":"left","469777804":"%1.","469777815
Tue, June 06, 2023
PANCAKES 101 🥞🥞
[RECIPE IN SHOW NOTES] This episode is a 101 of making really good pancakes! And who doesn't love a pancake? Simon and I agree that eating pancakes leaves us feeling GOOD, which means that (scientifically) THEY MUST BE GOOD FOR YOU. Getting them right requires you to understand a few basic principles, which we set out for you. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients Dry ingredients (use fresh!) 2 cups self-raising flour 1/3 cup caster sugar Wet ingredients 1 3/4 cup milk 2 eggs 1 tsp vanilla essence Squeeze of lemon Method Preheat your oven or have your family ready to ea Have your sides ready (whipped cream, banana, maple syrup, etc.) Mix the dry ingredients together. Add the wet ingredients to the dry ingredients and stir until just combined (don't over stir!) You can rest the mixture overnight (but don't stress) Warm your pan. Once warm, spray with oil, and place a spoonful of wet mixture to pan. Once for the bubbles to start to form, then put the lid on the frypan to even out the cooking process. Once top is fully cooked, flip pancake and leave lid off to crisp up the pancake. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E156 · Sun, June 04, 2023
Hacks for getting your kids to try new things 🚸
One thing listeners constantly hit us up about is HOW TO FEED FUSSY KIDS. Luckily, Simon and I *both* have fussy eating kids and - lucky or not, we both have immense experience in trying to feed them! We feel your pain! Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E155 · Tue, May 30, 2023
Use it up: Nut Butter Cookies 🥜🧈🍪
[RECIPE IN SHOW NOTES] Need to rethink that jar of Almond Butter you bought in a fit of do-good resolve? I can relate to LOVING the look of an expensive jar of nut butter while in the shops but once trying (and failing) to spread it on toast you realise it's stiffer than a rock of half-baked clay and... quite... goddamn... dry! Forget nut "butter" - it's a misnomer, and repurpose that minced nut gravel into delicious, decadent, nutty choc cookies . Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients 250g cashew or almond butter (1 cup) 150g dark chocolate 1/3 cup olive, grapeseed or coconut oil 1/4 milk or nut milk 1 cup of brown sugar 2 tbs vanilla extract 1 egg 1/2 tsp bicarb soda 1/2 tsp baking powder 1 cup macadamia nuts, 1/2 cup choc chips (optional, make em good if you can) 1 1/2 cups plain, wholemeal flour. Method Melt nut butter, dark chocolate, oil and milk together (you can use a microwave or a mixing bowl over a pot of boiling water). Once melted, add brown sugar and vanilla extract and mix well. Add an egg, 1/2 tsp bicarb soda, 1/2 tsp baking powder. (It'll be stiff as buggery, don't worry). Then add macadamia nuts and choc chips (if using) and stir until just combined, before adding in the flour. Chill the dough for a couple of hours. Then roll out 8 cookies <li data-leveltext="%1." data-font="Calibri" data-listid="2" data-list-defn-props="{"335552541":0,"3355596
S1 E154 · Sun, May 28, 2023
Croissants 🥐
Listen to this pod because CROISSANTS are "having a moment"! HOT TIP FROM YOUR HOSTS: Never, ever, try to make croissants yourself! Let the expert bakers do that! As a well-seasoned cookbook editor ought, Simon finds a way to use the word "carapace" in today's episode, where he and Yumi go head-to-head over what really does make the best croissant. Embarrassingly, both hosts reveal themselves to be lousy at queueing, but Yumi, as usual is preparing for a lockdown, nuclear war or siege-type situation where she needs to feed her children using just what she prepared and left in the freezer. Tips ensue. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E153 · Tue, May 23, 2023
ANCHOVY SOLDIERS 🐟🍞
[RECIPE IN SHOW NOTES] Your word-loving, food-adoring podcast hosts Yumi and Simon send themselves into paroxysms of delight by both talking about Basque food and Pintxos (!!), and finding for YOU, dear listener, the perfect way to describe an Anchovy Soldier. Want more food tips? Check out the 5 Minute Food Fix Instagram. Ingredients Recipe 1 tin Ortiz Sardines (they're expensive, I know, but it's a treat!) 8 little soldiers made out of sourdough bread Butter Method Toast the soldiers, slather them in butter, and lay the sardines on top of the butter. Simple and delicious! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E152 · Sun, May 21, 2023
CONVERT A $1 BAG OF ROLLED OATS INTO A $18 GRANOLA 🤑🤑🤑
[RECIPE IN SHOW NOTES] 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. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients 4 cups of whole rolled oats 1 tsp salt cinnamon (optional) 1.5 cups of whole nuts eg., pecans, pepitas, almonds, etc. Method TOSS all this around. Turn oven on to 175C and get out your biggest baking tray out MIX 1/2 cup oil (eg., firm coconut oil), 1/2 cup honey, 1 tsp vanilla essence or paste - combine these ingredients in a bowl and melt lightly in the microwave Pour over the oats, add everything to the baking tray, and roast for about 10 minutes. Toss and if necessary, bake for another 3-5 mins. When browned and releasing delightful aromas, remove, add in a cup of dried fruit, including (if you want), dried ginger sliced finely. Serve with yoghurt and fancy berries. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E151 · Tue, May 16, 2023
A Failure of Pumpkin 🎃🎃
[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 effort. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe 1/4 of a Jap pumpkin, cut into wedges harissa paste, brushed over the wedges, about 2 tbs. oil, salt and pepper. Cook for 30 mins, in 180C oven, keeping an eye on it because it can go from rock hard to incinerated See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E160 · Mon, May 15, 2023
SALT AND PEPPER SQUID 🦑🧂🌶️
[RECIPE IN SHOW NOTES] 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. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients Dry off your squid tubes really well. Season with salt. Dredge the pieces in a 1/2 - 1/2 mixture of rice flour and plain flour. Set to one side then make up your salt and pepper mixture: 1 tbs salt 2 tbs freshly ground pepper 1 tsp smashed or ground up fennel seeds 1 tsp chili powder *if there's anything you really love, e.g., Kashmiri chili, Sichuan Pepper, add that too! There's a fair bit of wriggle room for creativity and you should also taste as you go. Method Deep fry the dredged squid in piping hot oil for about 2.5 mins. Drain well then dust lightly in the S+P mixture. Taste to check and be careful not to over-season. Drain the oil but use a little of what remains to fry up 2 tbs chopped red bullet chilies and 2 tbs fresh chopped garlic (be careful, the chili will release fumes that will make your eyes water). Tumble the fried chili/garlic mixture on top of the calamari, serve immediately with fat wedges of lemon. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E149 · Tue, May 09, 2023
Black bean chili 🥑
[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. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients 2 finely chopped carrots 2 x capsicum, de-seeded and diced 1 onion, finely chopped garlic clove x 1 1 tsp sweet paprika 1 tbs of - - THE MYSTERY INGREDIENT: Mexican spice mix!! (Whuuut?? Does this exist. Answer: yup.) 1 finely chopped sweet potato 1 tin chopped tomatoes 2 tins drained and rinsed black beans 1 stock cube Method Sauté onion, carrots, and capsicum. Add garlic, paprika and Mexican spice mix and cook for two minutes, stirring. Add in tomatoes, beans, sweet potato and capsicum and cook for 15 - 20 mins. Finish with a tablespoon of butter Optional, to serve: Coriander, sour cream, Greek "yoghurt", guacamole. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E150 · Tue, May 09, 2023
SCHOOL LUNCHBOX MUFFINS 🧁
[RECIPE IN SHOW NOTES] Here's my amazing recipe for Banana and Coconut muffins! Want more food tips? Check out the 5 Minute Food Fix Instagram. 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 muffin trays with cupcake patties. Pre-heat your oven to 180C. Put ALL the ingredients below (except the flour and coconut) into the food processor and whizz until smooth. In a separate bowl, sift the flour. If you don't like lumps of banana (I quite like them but lumps make my kids gag), pour the wet mixture through the sieve, into the flour. Smoosh the last dreggy bits through. Add the coconut to the bowl. Mix everything with a large metal spoon until just combined. Divvy it all up into the cupcake patties. (The whole mix should fit into 12 muffins.) Bake for 25 - 30 mins. Allow to cool before storing them in a sealed, ziploc bag in the freezer. Pull out as needed (eg, when preparing school lunches of a morning!) 25 - 30 mins, 180C. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E148 · Sun, May 07, 2023
FOOLPROOF SUPERMARKET SALMON 🐟
[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. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients Skin-on salmon Salt Flour Oil (I use grapeseed or coconut) Method Dry off the salmon pieces really well with a few pieces of kitchen towel or (more eco option) a super-clean cotton tea towel. Pre-heat the oil in a frypan. Lightly season all sides of the fish with salt, then dust it lightly with flour. Fry your fish at a time on a medium-high heat and never stop watching it for done-ness - but roughly 3 mins per side. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E147 · Tue, May 02, 2023
BERRY GLUT "FREEZER" JAM 🍓
[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. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe 2 cups of slightly thawed blueberries in a saucepan 1 tbs lemon juice 1/2 tsp ground cinnamon mash lightly with a potato masher bring to a simmer, then add 230g plain white sugar. Bring to a rolling boil for 2-3 minutes. Remove from heat and pour into your jars. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E146 · Sun, April 30, 2023
Revelation Ravioli Soup 🥣
[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. Want more food tips? Check out the 5 Minute Food Fix Instagram. INGREDIENTS (serves 1) 400ml chicken stock 120g pre-made ravioli handful spinach 1/4 lemon (optional) pepper Grana Padano or Parmesan cheese See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E145 · Tue, April 25, 2023
USE UP THOSE GREEN HERBS! 🌿🌿
[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?? Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE: SALSA VERDE! 2 garlic cloves 2 big handfuls of basil and parsley 1 handful mint couple of cornichons or gherkins 3-4 anchovies/teaspoon capers 1 tbs Dijon mustard 2 tbs red wine vinegar 8 tbs your best olive oil. Pulse in the blender, (don't blend all the way to hell) See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E144 · Sun, April 23, 2023
HELP! SCHOOL LUNCHES 🥧
[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 ricotta! Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe: Tiny Cheese Pies Makes: 24 Cooking time: 20 minutes Prep time: 5 minutes Ingredients: Olive oil spray for greasing 500g ricotta 1 egg 1 generous handful of soft herbs of your choice, plus extra to decorate 1 cup finely grated parmesan 8 cherry tomatoes, quartered Salt and pepper Method: Preheat the oven to 150°C. Spray a 24-cup mini muffin tin lightly with olive oil spray. Place the ricotta, egg, herbs and parmesan in the food processor and process until smooth. Spoon 1½ tablespoons of the ricotta mixture into each muﬃn hole. Top each with a tomato quarter, a few herb leaves and a shake of salt and pepper. Bake for 15–17 minutes, or until set and golden. (If the pies are still pale on top, switch the grill on and place the tin under it for 3–4 minutes until nicely coloured.) Remove from the oven and leave to cool slightly in the tin before serving. TIP: If you want to make these for your friends, have the mixture ready to go in the mini muffin tin and keep it in the fridge until they come over, then pop them in the oven with a timer set so that everyone gets to enjoy them hot out of the oven. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E143 · Tue, April 18, 2023
Loaf tins and Madeira cake 🍞
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? Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE: 900G loaf tin Greaseproof or baking paper 175 g softened butter 175 g caster sugar 3 large eggs 1 lemon few drops of vanilla extract 200 g self-raising flour 50 g ground almonds Splash of milk if necessary (optional) METHOD: Heat oven to 170C/150C fan. Butter and line the base of a 900g loaf tin with greaseproof or baking paper. Using an electric whisk, beat together 175 g softened butter and 175 g caster sugar until light and creamy then beat in 3 large eggs one at a time. Add the grated zest of 1 lemon and a few drops of vanilla extract . Now beat in 200 g self-raising flour and 50 g ground almonds until you have a thick batter. The batter should be pretty thick, but you want it to be able to just fall of a wooden spoon (ad
S1 E142 · Sun, April 16, 2023
More SLOW COOKERS! 🥘
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? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients: 500 g tomatoes 3 cloves garlic (peeled and smashed) ¼ cup olive oil 1 teaspoon salt A few sprigs of fresh thyme if you’re feeling fancy. Method Add everything to slow cooker and leave on low for 3–5 hours (or high for 1-2) until the tomatoes are wrinkled and soft but not falling apart. Leave to cool, season to taste... and you’re away. But what to do with it? Spread on ricotta, over burrata... add to a cheese board. Serve with grilled meats, fish. Top eggs, rice or spread in a sandwich. What can’t you do with it?! And look, if you don’t have a slow cooker (or want to use one) you can make this in the oven – add everything to a baking dish and cook for 1 hour at 150C instead. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E141 · Tue, April 11, 2023
Slow cookers are AWESOME 🍲
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. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients: Indian Chicken (uses Yumi’s chickpea spices) Ingredients: 6 chicken legs (drums and thighs) 1 onion 4 garlic cloves, grated A chunk of ginger, grated 2 tbsp tomato paste 2 tbsp spice mix (garam masala or your favourite) 4 cups chicken stock 500 g kipfler potatoes, sliced thick ¾ cup tomato passata ½ cup cream Method: Brown the chicken legs, skin side down, in a pan in oil or ghee until golden for 8–10 minutes. Season with salt and pepper, then throw them into your slow cooker. Add the onion, garlic and ginger to the pan and cook until the onion is golden, then add the tomato paste and cook for 5 mins until the sauce darkens and smells fab. Chuck sauce into slow cooker over chook, add stock and potatoes, cream and tom puree and leave to cook for 7-8 hours low, 4-5 hours high. Remove the skin and bones from the chicken if you like (AND SEASON WITH S&P) before topping it with yoghurt and torn mint. Serve with flatbread, naan or rice. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E140 · Sun, April 09, 2023
MANBABY’S CAKE 👶🍰
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. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Wet ingredients: 20cm cake tin, lined with baking paper 190g butter, soft 250g white sugar 1 tsp vanilla essence 3/4 cup milk 5 egg whites (leftover from Semolina Gnocchi) Dry ingredients: 1 1/2 cups self-raising flour 1/2 tsp baking powder pinch of salt 3/4 cups cornflour Method: Cream the butter and sugar until fluffy. Slowly add the milk and vanilla. Combine all dry ingredients by running them through a sieve. Resift if you're feeling motivated, then add to the wet mixture. Meanwhile, beat the egg whites until stiff. Mix half the egg white mixture into the cake mix, trying to add air, not smash air out – then use a light touch to add in the remainder. Pour half of the batter into the cake tin, then get your kid to swirl over a few drops of pink food coloring. Top with the remaining half of the cake mix and then bake at 150C for 70 minutes. Allow to cool before icing it. My basic icing: 1 ¼ cups of icing sugar, in the food processor. Melt 10g butter with 2 tbs lemon juice and add it to the food processor. (The kids have complained bitterly about the lemon flavour, so choose judiciously.) Mix, adding more food colouring! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E139 · Tue, April 04, 2023
Fantastically easy SEMOLINA GNOCCHI 🍝
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?? Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients 60g butter 1/4 tsp whipped garlic or a slightly smushed garlic clove which you will pull out later 1.25L milk 5 egg yolks (save egg whites for semolina gnocchi) 200g cheddar (see recipe) Method: To begin, in a medium saucepan, over medium-low heat, bring milk, butter and garlic to a boil. Reduce heat and slowly add in 375g semolina. Whisk as it cooks and bubbles until thick and porridgey. (4 mins). Decant the lot into a large mixing bowl and allow to cool for 1 hour. Add in 5 egg yolks and 200g of the best cheddar cheese you can afford, grated (I use Mersey Valley or an English imported if I'm rich that week). Spread the lot out onto your largest baking trays and allow to cool overnight. Next day, cut your semolina into triangles. Arrange in an overlapping formation on a baking tray and cover with grated cheese, bake hot for 15 - 20 mins. Serve with a simple grated tomato sauce. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E139 · Sun, April 02, 2023
Bright & light PASTA SALAD ☀️
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 genuinely yum lightly-dried basil from Gourmet Garden which you find in the fridge section of your supermarket near the herbs. (This stuff lasts 4 weeks so you've got a WHOLE MONTH to use it up = less waste.) In this recipe I activate the basil even more by stirring it through the dressing first then pouring it all over the tomato. Basil + Tomato = 😍 Hot tip: If you want to get fancy, you can swap out the peas for shelled edamame. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE: PASTA SALAD: 375g pasta (I used high fibre veg twists) 500g tomatoes, chopped. You can use halved cherry tomatoes but reg tomatoes are cheaper 150g good deli olives (if you don't like olives, sub in 300g good quality tuna, drained) 1/2 cup smoked almonds, chopped 1 cup thawed frozen peas 270g drained cannellini beans (1 tin) DRESSING: 1/3 cup olive oil 2 tbs good white vinegar (I use white balsamic) 3/4 tbs salt 1 tsp honey 1 tsp minced garlic tons and tons of freshly cracked pepper 2 - 3 tbs Gourmet Garden semi-dried basil METHOD: Boil the pasta in water salted with 1 tsp salt for 1 minute LESS than the recommended time. Meanwhile, prepare the dressing: Mix all the dressing ingredients together and stir well to dissolve the salt and honey. Chop the tomatoes loosely, they don't have to be perfect, and set in a good-sized bowl. Pour the dressing over the tomatoes and mix well. If the peas are still hard, add them to the pasta as you pour the water out once the pasta is cooked. Drain the pasta well. Mix the salad ingredients lightly through the cooked pasta. Serve warm or at room temperature. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E137 · Tue, March 28, 2023
We're talking MUG CAKES 🧁
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. Want more food tips? Check out the 5 Minute Food Fix Instagram. 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 powder 60 ml milk Also needed: 100g self-raising flour Fresh or frozen berries (see recipe) Method: Mix all the ingredients except flour and berries together in a food processor until well combined. Remove the blade from the food processor, scrape any batter off, then stir through self-raising flour. Spoon between 85 - 100g of mixture into your mug or ramekin. Dot with berries. I ADORE raspberries in this when they're in season. Frozen ok too. Blueberries, even cherries will work. Microwave single serve on high for 1.5 mins and serve immediately. Totally great as is or serve with pouring cream and/or vanilla ice cream. Portion out leftovers in 85 - 100g amounts into a muffin tin then freeze. You can pop them out once frozen and move them to a plastic bag to take up less space in the freezer. They microwave brilliantly from frozen. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E136 · Sun, March 26, 2023
Fresh, delicious and HEALTHY Nachos 🥑🌮
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! Want more food tips? Check out the 5 Minute Food Fix Instagram. Things to think about Choose thick corn tortilla chips (no Doritos!) Resist urge to overcrowd. Build on oven tray in layers. First chips, then grated cheese, couple of minutes in very hot oven to melt cheese, then out for another layer of chips and cheese to repeat. Cook to perfection – outer chips browned, almost slightly burnt, and cheese crispy and crunchy At the end you can dollop on the other ingredients but again don’t go too heavy. You can always serve excess in separate bowls and if you shove too much on then your risk drowned chips and a soggy, mulchy mess Not the place for fancy pants ingredients (hold back the apple smoked beef cheeks etc.) Make your own tomato salsa! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E135 · Tue, March 21, 2023
Not Disappointing CORN FRITTERS 🌽
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. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E134 · Sun, March 19, 2023
Berries, Oats and Cream = 'Cranachan'! 🍓
Via Scotland, we find a way to bypass pavlova, disrespect the Eton mess and keep moving well past it to "Cranachan" - a revelation for those who LOVE creamy, berry desserts. Seriously - you need to try this. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E133 · Tue, March 14, 2023
LEMON 'TIRAMISU' 🍋
In all its forms, tiramisu is very goddamn delicious. Simon - our cookbook expert, our living, walking encyclopedia of recipes, has something to drive you wild. He says it's easy, and it's a total game-changer. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E132 · Sun, March 12, 2023
TOFU PUFFS 🥢
De-mystifying veggie food is one of our jobs on 5 Min Food Fix! Tofu Puffs are available everywhere, (trust me, they actually are. Usually in the refrigerated section of the supermarket near things like fresh pasta and Hokkien Noodles). Buying tofu in this form basically takes away the job of deep-frying fresh tofu to both concentrate the protein and change the texture to a spongy, absorbent and chewy ingredient. I'm going to take you through a really easy. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E131 · Tue, March 07, 2023
Yumi's fantasy food: CUSTARD CUBES 🍮
During lockdown I went deep into Greek desserts and this recipe is one of the outcomes. It's SO up my alley - sweet, milky and uncomplicated. Basically if you've ever eaten the centre out of a custard pie and tossed the crust over your shoulder? This is for you. Thank me later. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E139 · Sun, March 05, 2023
Sweet-savoury APRICOT combination! 🍑
Tree-ripened, home-grown apricots were part of my childhood and frankly, I've never tasted better. Sadly, shop-bought apricots are the only ones I get now since I haven't returned to my home turf in the Mildura region since 2000 (!!) - BUT - on this episode Simon will take you step-by-step through a recipe that makes the utmost outta whatever apricots you can get your hands on. He'll also rhyme "Yumi" with "Halloumi" and *ALERT* this ep contains a great idea for your Christmas spread! Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E129 · Tue, February 28, 2023
PICKLED FENNEL 🥬
For two food writers who LOVE food and love raving about food, asking: "What is this year's fad food?" is going to yield an interesting answer. I won't tell you what it is here (you'll have to listen to the episode) but this recipe give you a brand new way to way to serve said fad food, PLUS a sexy way to prolong the life of your fennel. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E128 · Sun, February 26, 2023
Slaying the Supermarket GYOZA - and even adding Lattice. 🥟
The days of going out for $16 plates of gyoza don't have to be behind us - - but have you noticed the supermarket freezer section these days has a pretty impressive selection of cook-at-home gyoza? They make an EXTREMELY handy last-minute dinner. Make up a dipping sauce of soy sauce, rice vinegar, a tiny amount of sesame oil and fresh chilli. Then listen to this episode for how to get the most out of your gyoza without f*cking them up, and EVEN adding the fancy lacy lattice that you get when you order pot sticker dumplings. DELICIOUS. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E127 · Tue, February 21, 2023
MANGO STICKY RICE 🥭🍚
The Thai combination of steamed glutinous rice, coconut milk and fresh, firm mango is truly one of life's delights. Getting it for dessert while out at a Thai restaurant is one thing: but trying to cook it at home presents a whole raft of challenges. Having run through them all, Yumi has a foolproof way that you can do this at home. Warning: You may overeat this stuff, it's *that* good. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E126 · Sun, February 19, 2023
BLUE CHEESE PASTA 🧀
If Blue Cheese Pasta sauce always seemed too tricky for you to attempt at home, TRY THIS! It's freakin great. In this episode you WILL hear Yumi wax lyrical about ALDI, and in particular, their Blue Cheese. If you don't have access to an ALDI, try Castello Blue. This is so easy it could be part of your permanent repertoire. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E125 · Tue, February 14, 2023
TZATZIKI 🥒
Simon *loves* a yoggurty sauce. So much so that he's turned me onto it and the humble Greek Yoggurt As Sauce has PERMANENTLY found a place in the Stynes household. So let's talk about how to make the classic (and delicious) Tzatziki! Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E124 · Sun, February 12, 2023
FROZEN FRUITS 🧊🍇
Todays episode is a trust exercise between Simon ands Yumi - like one of those team-building things you do when one of you has to fall backwards, and the other person who's standing behind you has to catch you... Except you fall backwards into a bowl of frozen fruit. Brrrrr....! Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E123 · Tue, February 07, 2023
CEVICHE: a 5 Minute Meal 🦐
'Ceviche' doesn't need to be intimidating. First up, it's pronounced "chur vee chay" and it can take literally 5 minutes to throw together. Imagine it sort of like a guacamole, in that you scoop it up and eat it off a cracker or fried tortilla, except it's made out of cubed white fish with a little bit of chopped onion, coriander, chilli and lime juice. SO GOOD. And look, its origins are not Aussie, but shall we make it Aussie? Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E121 · Sun, February 05, 2023
Quick PICKLED ONIONS 🫙
WARNING: In this episode, the phrase "butt stink" is uttered twice. My mum has her own rather impressive Japanese pickling systems that I will, one day, create a whole hilarious TikTok video around. Meantime, let's imagine a burger, charcuterie, fancy sandwich-type situation where some quick-as-shit pickled onions might be completely appropriate? Yep? Then this episode is your friend. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E121 · Tue, January 31, 2023
BREAD SALAD 🍞🥗
Panzanella Salad - also known as 'Bruschetta Salad' or Bread Salad. This is a great way of using up leftover bread that is great for the environment but also FREAKING YUMMY because a). Bread is freakin yummy anyway - duh - and b). Bread takes on all these interesting textures and flavour characteristics based on what it's been pressing up against in that salad bowl. Usually tomatoes, onion and basil and then a wild drizzle of balsamic vinegar, but hey, listen for more. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E120 · Sun, January 29, 2023
WATERMELON CAKE 🍉🎂
If there's a party or birthday, how do you supply that feeling of Celebration - without a cake? I know that when someone * I* love is celebrating their birthday, I really want them to understand that they're loved and the cake is SO much a part of that. So what do you do when you also have to consider everyone's serious allergies - and can't even make a cake? I buy a whole watermelon and then sculpt it into an impressive shape, then top it with - - a sort of porcupine of fruit kebabs. Have a listen for more. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E119 · Tue, January 24, 2023
Home cooked MUSSELS 🦪
Pre-cleaned mussels are readily available everywhere, and as far as fresh shellfish goes? Pretty affordable. Simon explains how the Belgians eat them with chips (!!) and as a former kitchen-hand, Yumi explains why mussels are a great entry-level seafood in that they give you lots of indicators that they're 1. Cooked. 2. Not rotten! Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E118 · Sun, January 22, 2023
AMERICAN-STYLE CHICKEN on the BBQ 🍗
If you're no stranger to a Barbeques Galore or Bunnings store, you might've seen woodchips for sale. Those are for infusing your barbecued food with smoky, delicious flavours and today we'll talk you through how to do CHICKEN on the barbie with the sexy addition of wood. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E118 · Tue, January 17, 2023
TIKTOK PASTA SAUCE 📱
If a recipe looks good on TikTok, does that mean it's good? There was a recipe doing the rounds on TikTok that sucked me in. YES IT DID. It looked like it *could* actually be yummy. But like my tax return, actually DOING IT just seemed out of reach so I got Simon to do it. The results? Listen here. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E117 · Sun, January 15, 2023
BUTTER PASTA 🧈
WARNING: Simon disrespects Vegemite in this episode! 2 ingredients? Pasta + butter = World's Easiest Dinner. For nearly 10 years, Simon edited nothing but Italian cookbooks. So even though he's not Italian, he does come with some experience with pasta. A simple 'Pasta with Butter' is exactly as it sounds, but we supply some helpful hints within this episode to elevate your 2-ingredient meal. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E116 · Tue, January 10, 2023
You're allowed to use CURRY KITS! 🍛
Have you ever worked for HOURS and spent heaps of $$ on making a curry paste from scratch and then the results were kind of - meh...? There's a lot to be said for buying a jar of curry paste or even a whole entire curry kit and making the most of your time to watch TV and stalk celebrities on social media! RIGHT? The pre-made kits you can buy now are the best they've ever been. Low in chemical preservatives and HIGH in convenience, not only will we give you permission to use them without feeling like a shit cook, we'll talk you through making the most of them. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E115 · Sun, January 08, 2023
WATERMELON & PANEER SALAD 🤤🍉
Is watermelon not perfection - by itself? Simon is having a romance with the delightful Aussie-grown watermelons that are unlike anything he had when back home in England. In today's episode, Simon grapples with the giant melon to get it on the table as part of a salad. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E113 · Tue, January 03, 2023
REHEATED: Getting the kids to eat BROCCOLI 🥦
Yumi and Simon are still on a little break... so we are reheating some of our fave episodes from the past year! And this one is all about getting your kids to eat those green little trees. And Simon shares his recipe for a delicious broccoli pasta sauce. Want more recipes and inspiration? Check out the 5 Minute Food Fix Instagram . See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E112 · Sun, January 01, 2023
REHEATED: Quick and easy SALADS 🥗
HAPPY NEW YEAR! We are still on break! So here's another one from the vault, this time it's all about salads. Want more information? Check out the 5-minute food fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E11 · Thu, December 29, 2022
REHEATED: CRUNCHIEST ROAST POTATOES! 🥔
I know we just passed Christmas, but if you've got another family gathering, picnic, BBQ or just want some damn good potatoes, this is the recipe to follow. You will not regret cooking these little suckas. Bon Appetit! Want more recipes and inspiration? Check out the 5 Minute Food Fix Instagram . See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E110 · Tue, December 27, 2022
REHEATED: FLATBREAD 🫓
You got flatbread? You've probably got a meal. In this REHEAT we are looking back at all the great ways flatbread can be dinner. Want more information? Check out the 5-minute food fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E109 · Sun, December 25, 2022
REHEATED: How to cook the best BBQ CHICKEN 🍗
If you celebrate, we hope you had a fantastic Christmas. No we aren't reheating food on this episode (although I am sure you will be... how good are Christmas leftovers), instead we are taking a journey through our back catalogue whilst we take a little holiday break. On this reheated episode we are looking back at an episode where Yumi and Simon explain how you can best cook chicken on the BBQ! Want more information? Check out the 5-minute food fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E108 · Thu, December 22, 2022
GARLIC PRAWN PASTA - perfect for those leftover after Christmas. 🦐
Making pasta from scratch is deeply soothing and wonderful - but sadly, us 5 Minute Food Fixers are too busy to do that. What we CAN do when trying to give ourselves some self-care, is make a Garlic Prawn Linguine!! It's really uncomplicated . You basically need access to prawn meat (hot tip: the supermarket has affordable prawn meat in the deli section). You need your fave pasta. Some garlic, some oil, some salt and that's basically it. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E107 · Tue, December 20, 2022
Christmas 102: DELEGATE! And get mud crab. 🎄
Trust me, you need the patience of a saint to get your Christmas seafood on Christmas eve. It is pretty manic out there, people, and we want you to stay safe. There ARE ways you can get fresh seafood for Christmas WITHOUT facing down the zombie hordes, and you need to listen to this episode to hear some suggestions. Also, as someone who's worked with seafood for years, I nominate MUD CRAB as the best, the absolute pick. And I'll tell you how to let that flavour sing. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E105 · Sun, December 18, 2022
SMOKED SALMON and a different kind of Christmas pudding! 🎅
Everyday luxury = smoked salmon. Yumi and Simon are both fans of what smoked salmon can do to a bagel or scrambled eggs. With Christmas canapes in mind, what else can you do with this wonderful ingredient? Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E106 · Thu, December 15, 2022
CHRISTMAS PUDDING ICECREAM 🍨
I have a real weakness for Christmas Pudding and I love and adore the spices, the dried fruit and the addition of fresh cream. Today's podcast talks you through a recipe that gives you all of that - but the summer interpretation. And if you're doing this for actual Christmas Day? You could prepare it now and it will be fine to serve on the day, with ZERO stress. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E104 · Tue, December 13, 2022
PRAWNS, THE AUSTRALIAN WAY! 🦐
You thinking of cooking prawns this Christmas? It's not tricky AT ALL. Yumi has some tips on how to avoid your lovely prawns tasting like "fridge" - and how you can game the whole fish market situation to get the yummiest thing in your mouth for the best price. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E103 · Sun, December 11, 2022
A Christmas miracle: BAKED CHEESE! 🧀
People coming over? For SURE you want to put something fancy on the table - but not so fancy that you stress or sweat! Save sweating for your gym workout and get a whole Camembert in the oven. If you want to be extra about it, by all means pierce the cheese with some aromatic herbs - - but live your life and listen to this ep. A baked cheese could change your life and the cooking process is mercifully easy. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E102 · Thu, December 08, 2022
CHRISTMAS PREPARATION TIPS 🎄
Simon and I both take Christmas preparation Very Seriously. Unsurprisingly, we also tend to take the lead in our respective households as far as meal planning goes and as far as choosing what to serve on the day - but also in that weird limbo of days that exist around Christmas when no one knows what day it is and the fridge is bursting with leftovers. Drawing on their extensive experience, hear how to best prepare for YOUR Christmas, and listen out for Yumi's amazing hack for how to keep your prawns fresh on the hottest Summer's day! Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E101 · Tue, December 06, 2022
PUFF PASTRY LIGHTNING TART 🥧
In this episode Yumi makes a shameful confession about her teenage fling with a pie-making machine. Thankfully Simon redeems the situation by sharing his ideas for how to turn a piece of puff pastry, a block of fetta and a couple of tomatoes into a remarkable and not at all tarty... tart. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E100 · Sun, December 04, 2022
PIEDMONTESE PEPPERS 🫑
Simon and I share a love of food and I find it particularly enjoyable when he gets genuinely excited about a recipe, which, to be honest, is most of the time! (Except, I think, that time I talked about hot dogs.) Anyway, today I think he sensed that I was out of juice. My mojo was in a slump. And I was skeptical about this whole "Pyrmont Peppers" thing - - until he talked me around. You can hear me change my mind in real time! Anyway, all beside the point. The point is: this way to eat capsicum is a classic and it uses all the ingredients that are in season right now and it's one of Simon's favourite recipes ever. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E99 · Thu, December 01, 2022
It's SUMMERTIME! ☀️
Thank goodness it's summer! The weather is glorious and SO IS THE FOOD. Today Yumi and Simon talk you through how to make the most of the produce that's cheap and plentiful this time of year. Including - how to make a lime syrup to go on your mango LIKE YOU ARE A FREAKIN LEGEND. It's simple, it's so, SO yummy, and if you try it this week, you may well be doing it all the way to next year. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E98 · Tue, November 29, 2022
For the exhausted cook - CRISPY NOODLE SALAD 🥗
If you're looking for dinner inspiration TONIGHT - this could be it. Grab yourself a tradie's handbag, quarter/half a wombok (Chinese cabbage) and a packet of Chang's Crispy Noodles. And you know what? You're nailing life. You might also need: carrot, sesame oil, roasted peanuts, lime. [PS. Finding an excuse to say "tradie's handbag" (- which is slang for "supermarket bbq chicken") is kinda becoming the newest 5MinFoodFix easter egg.] Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E97 · Sun, November 27, 2022
HOTDOGS 🌭
DISCLAIMER: For some reason I got the worst case of the trying-not-to-laugh giggles during the recording of this episode. Sorry not sorry! I actually had tears rolling down my face! And a lot of our episodes are like that but this was one so full on that I actually cracked a sweat from trying so hard not to laugh. Anyway, it's an episode about foods that get you out of a bind. There's nothing wrong with reaching for the long-lasting, fridge-friendly hot dog. Lol. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E98 · Thu, November 24, 2022
GARLIC BUTTER MAGIC ✨
If the cook is a magician, then garlic butter is one of their most-used magic spells. Simon stuffs garlic butter under the skin of a whole chicken prior to roasting it. YUM. And there are other ways to add things to a "compound butter" to really amp up the gift of butter, and IF YOU HAVE SOME SWEETCORN AT HOME? Listen to this! Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E95 · Tue, November 22, 2022
BEACH PICNICS - Dos & Don'ts 🏖️
There are some commandments to follow for a successful beach trip: 1. Get out early, particularly if you have kids. 2. 100% take food with you! it's healthier, cheaper and uses fewer disposables. Then there's something I do with a (comedy) baguette that I think is particularly clever. Clever and SATISFYING. Listen to this episode for everything you might not have thought of to nail the beach picnic. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E94 · Sun, November 20, 2022
MAC N CHEESE! 😍
I once paid $35 for a Mac n Cheese in a fancy restaurant and it was actually really good. But Simon's right - simplicity is essential for a good Mac n Cheese. Bloody hell, a mac recipe is controversial though! (even more than that time when I said Milo isn't that nice!) Lol. So let's go through the best way to get Mac n Cheese. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E93 · Thu, November 17, 2022
Your guide to DUMPLINGS! 🥟
The human labor that goes into a dumpling can put a person off! So - is there a way to make a dumpling that doesn't have you tearing your hair out? Yumi can be relied upon to avoid unnecessary fussing in ALL aspects of food prep... and with that in mind she has TWO really great dumpling recipes to share. A prawn one, and an extremely yummy sweet potato one. SAUCE RECIPE: Vinegar, soy sauce, chilli, sesame oil = in 2:2:1:1 ratio, keep tasting the mix (but go easy on the sesame oil). Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E91 · Tue, November 15, 2022
How to HOST FRIENDS without the STRESS. 😋
Having people over is unreal. We love it. Listen to this episode for some basic tips on how to best entertain friends - painlessly: 1. In the days beforehand, write yourself a little list of what you're making. It sounds uptight but it stops you from keeping yourself awake all night making lists in your head. 2. When your guests arrive, give them something immediately, even if it's a simple bowl of crisps and a beer! 3. Don't apologise. 4. Aim to cook within your skillset. 5. Prepare the day before. But if all this is too hard, Yumi has a WINNING hack that will get everyone thinking you're amazing - with very little effort! Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E91 · Sun, November 13, 2022
The PLOUGHMAN'S LUNCH! 🧀
Goddamn I love a Ploughman's Lunch! They're basically like a deconstructed ham, cheese and pickle bread roll - or not! Mine is more "Australian" what with my excessive love for avocado, the addition of tomato and that very Aussie ingredient (jokes), burrata . Find out the origins of the PL and how the Aussie one differs from the English one on today's 5 Minute Food Fix. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E90 · Thu, November 10, 2022
ZUCCHINI = THE YOGA OF FOOD 🧘
The humble zucchini has managed to avoid inflating prices, and for that, we thank you! Take a bow, Zucchini Bikini! But affordable as they are, it's easy to buy and then forget the zucchini. Yumi offers a way to use up 1.5kg of zucchini in a delicious and easy frittata. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E89 · Tue, November 08, 2022
Easy Homemade MILO ICE-CREAM. 🍨
Simon and I have in common that we will always have a crack at a new food experience, including making ice-cream from scratch. But making ice-cream is actually bullshit. If you've ever used an ice-cream maker, you'll know: it sucks. It actually sucks. It's the opposite of fun. It's like scraping your nipples down a frozen blackboard. EXCEPT - Simon's Milo Ice-Cream recipe! It's easy! It's yummy! It works! Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E88 · Sun, November 06, 2022
BLOOD ORANGE & GRAPEFRUIT MARMALADE 🍊
Gee we laugh making this podcast. Because it's a constant discovery! Of hilarious stuff! Like what happened when Simon entered a country fair cooking competition? You'll have to listen to find out - but ALSO, strap yourself in for a marmalade recipe you don't have to be English, anally retentive, nor extremely bored - to make! Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E87 · Thu, November 03, 2022
POTATO SALAD... done right.🥔🥗
Is Potato Salad the UNCOOLEST salad at the salad bar? Yeah we're looking at you, Potato Salad, you rank, white, cacky mess! Simon really loses it over this version of spuddy mcGoodness, which he describes as "transcendental" which is enough reason to tune in, don't you think? Yoggurt count: 3 Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E86 · Tue, November 01, 2022
A cheat's BANOFFEE PIE. It's SO easy! 🥧
Dulche de Leche kicked off from Argentina and has spread around the world. It can easily be made using *nothing* but a tin of condensed milk. I made 6 cans of the stuff for emergency gifts and brought one of them into the 5 Minute Food Fix podcasting studio to put together a Cheat's Banoffee Pie - to blow Simon's mind. Did it work? You'll have to listen! SALIVATION WARNING. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E85 · Sun, October 30, 2022
These are our PANTRY BASICS. 🧂
If it was the end of the world (and let's face it, since 2020 it has felt like that at times), what would you cook? Okay, but what about if it was the end of the world, you couldn't leave the house to get fresh food, and you had to cook using ONLY what existed in your pantry...? THEN, what would you make? We talk you through what a basic pantry set-up should include, and what Simon would cook for an occasion as special as Armageddon. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E84 · Thu, October 27, 2022
Kettle cooking KEWPIE SESAME SPINACH. ♨️
Some foods are so precious and fine that overcooking is a real risk - for instance, snow peas, sugar snap peas and even cauliflower. To cook - but just the very MINIMUM - sometimes you can just use boiling water from the kettle. Sounds good? Wait til you hear what you can do with a bag of baby spinach and a bottle of 'Kewpie Sesame Dressing'. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E83 · Tue, October 25, 2022
NO-KNEAD FOCACCIA 🍞
Have you noticed that Yumi sometimes speaks from the point of view of the food? I'm not saying she does that in this episode (where you can learn how to make focaccia bread) but you may get an insight into what focaccia is thinking... 😂 To make this recipe you're gonna need no knead, but these ingredients: 7g Yeast 2 tsp honey 2 1/2 cups lukewarm water 625g plain flour (you can use a mix of flours) Mix until combined then leave it in an oiled bowl overnight. Warm climate? Leave it in the fridge. Cool climate? On the bench. Bake hot the next day for 20 - 25 minutes or when you can hear the focaccia crying out to be eaten. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E83 · Sun, October 23, 2022
CARROTS 🥕
Workhorse, common carrots don't have to be the rejected, dejected vegetable at the bottom of the fridge drawer. Simon reckons they're "magnificent". The French classic starter 'Carrot Rapé' is today's celebrated salad and it'll get you closer to Paris than belting a mime over the head with a baguette! Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E82 · Thu, October 20, 2022
ADZUKI BEANS 🫘
Have you ever had that yummy, dark-purple, sweet bean in an Asian dessert? Those are Adzuki beans! Cooking them can seem intimidating because sweet beans aren't really something that most of us have grown up with. HOWEVER, with wonderful, locally grown adzuki beans now commonly available, it's actually kinda easy! And these fill your house with an amazing perfume while they cook. Particularly good for people with allergies to wheat and dairy, this is an authentic Japanese sweet that when cooked is called 'anko' - that you can enjoy using pretty much 2 ingredients. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E81 · Tue, October 18, 2022
This PESTO is perfection. 🌿
Hand down, no arguments, pesto RULES. It's such a joyous and sexy concentration of flavours that, really, they should be teaching kids in school how to make it. Basil farms should be compulsory. The next President should be a Pine Nut. Today, Simon explains how to make a really dead-set delicious pesto and Yumi tallies up how many times Simon says the word "Yoggurt". Yoggurt count: 1 Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E80 · Sun, October 16, 2022
We love FENNEL (and so should you) 🥬
Fennel is a GLORIOUS vegetable in that it lasts for ages in the bottom of your fridge so you can really leave it there to rot for ages, MONTHS, if you want. But if you want to actually COOK and EAT it, we have some great suggestions. Roasting - yes, but you can also make a delicious Fennel and Orange Salad that not only is delicious and pretty simple, it also has a good afterlife as leftovers for packed lunches. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E79 · Thu, October 13, 2022
Simon's 3 COOKBOOK recommendations. 📚
Today, renowned cookbook editor, Simon Davis picks his favourite child cookbook! 😍 And this is exciting because if ANYONE knows cookbooks, it's our Simon! Hear why on today's episode, and here's a sneak peek at his Top 3: 1. Ruby Tandoh - Cook As You Are 2. Samin Nosrad - Salt, Fat, Acid, Heat 3. Antonio Carluccio - The Collection You also hear Simon's origin story! We'll also get you brining a whole chicken in buttermilk because WHY THE HELL NOT? Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E78 · Tue, October 11, 2022
INARI-ZUSHI is so simple and delicious. 🥢
Tofu pockets from the sushi train, also known as 'Inari' or 'Inari-zushi' - aren't the result of amazingly high-end and tricky chef wizardry. Chances are the sushi shop has bought them already prepared, and you can too! Yumi explains how to get these tasty vegan morsels on your home plate. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E77 · Sun, October 09, 2022
How do you pronounce PUY LENTILS? 🤔
When Simon really gets carried away with enthusiasm about food, his speech gets a misty quality. That happens when he talks about puy lentils today. ("Puy" - rhymes with "Boy".) Puy lentils cost a little more per kg than the regular kind, require ZERO soaking, and cook in 15 minutes . Once you've done that? We'll explain the myriad sexy ways to eat puy. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E76 · Thu, October 06, 2022
Why Yumi Stynes is obsessed with CROUTONS. 🍞
Is it normal to be this obsessed with food? We contemplate our obsessive contemplation while gazing at the crouton the way Melbournians gaze up at that stained glass ceiling at the NGV. Heavenly choirs did sing by the way, and we shared croutons while sharing the best way to cook them. 1. Make a mixture of 1/2 cup olive oil and dried herbs, bit of salt, garlic. 2. Use a pastry brush to brush the mixture over pieces of good-quality (stale is ok) bread. 3. Cut the bread up into cubes. 4. Roast in a preheated 180C oven for 20 minutes, tossing them around. 5. Allow to cool before packaging them up to send to friends. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E75 · Tue, October 04, 2022
Have a go at AFFOGATO. ☕
What the hell makes coffee so alluring? Well, you'll have to get this episode into your ears to find out! But today's episode is a celebration of the delight that is the classic Italian dessert - affogato. CONTENT WARNING: This episode will make you crave coffee + ice-cream. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E74 · Sun, October 02, 2022
DON'T REFRIGERATE YOUR TOMATOES! 🍅
We have other things to say besides that today, but DON'T PUT YOUR TOMATOES IN THE FRIDGE! Also, TREND PREDICTION: The bougie Tomato Sandwich. Yep. It's coming. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E72 · Thu, September 29, 2022
ROAST POTATOES in 20 minutes. 🥔
Don't have an hour to roast to the perfect potatoes? On a different episode of this podcast, Simon supplied a RIDIC crunchy potato recipe which has become a bit of a cult dish among listeners. However, let's be real, while straightforward, that recipe takes SO MUCH time and attention you could well be gestating a human baby. NOT THESE BABIES, though! 😎 It's a chopped potato recipe where you cook the bejesus out of them and BAM, 20 minutes later you're laughing ...around a mouthful of Italian-style, flavoursome and crispy potatoes. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E71 · Tue, September 27, 2022
SPICE-ROASTED PUMPKIN 🎃
If you've got to feed people and don't want to be fussing (because you've got better things to think about, like planning a hike or an egg-and-spoon-championship you're absolutely determined to win), you can do a lot worse than roasting up fat wedges of pumpkin coated in coconut oil and your favourite spices. Also makes great leftovers, vegan snack and uses up that sad old pumpkin you've been meaning to use. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E70 · Sun, September 25, 2022
What is 'Mis En Place' and why it will change how you cook? 👩‍🍳
How to succeed in the kitchen? Between them, Yumi and Simon *DO* have lots of experience as cooks. So on today's 5MFF they set you up with some basic tips here about how to set yourself up for success. And how to AVOID looking like a cowboy. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E69 · Thu, September 22, 2022
YUMI'S LEMONADE SCONES 🍋
Among her many accomplishments Yumi is YET to become Chief Sconemaker at the Country Women's Association. However. She is confident that WERE SHE INVITED to fill such a position, she would nail it with her cult recipe, which only requires: 750g self-raising flour, 300g sour cream, 400ml cheap lemonade. Listen here, comes with Salivation Warning. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E68 · Tue, September 20, 2022
CULT RECIPE: ITALIAN SAUSAGE PASTA. 🛐
I already know this episode is going to GO OFF. It's a cult recipe from legendary English food writer Nigel Slater and it's an EXTREMELY EASY but also wildly, seductively YUM. You just need: Italian sausage, White wine, Cream, and Seeded Mustard. Plus, your usual's, salt, pepper, olive oil and then some pasta - we used Penne but go off! And tag us when you make this! You're gonna be making this when you old! Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E67 · Sun, September 18, 2022
Pasta 101 & a cult recipe: CACIO E PEPE. 🍝
Let's get you set up with how to cook pasta properly first. Then we'll hop knees-first into a legendary pasta recipe that's been around forever but suddenly got fashionable again. It's not complicated but it DOES require a scoop of pasta water and a ton of freshly smashed up peppercorns. Yum, my mouth is watering. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E66 · Thu, September 15, 2022
TRAVEL SNACKS for your upcoming holiday! 🧳
When I travel, I really have to consider foods which won't set off the two VOMITTY little ones. So no pink milk! I've learnt the hard way! Usually, wherever you go, you can easily buy junk food. So don't worry about packing junk: pack snacks that are harder to find. We arm you with a good list and some inspiration. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E65 · Tue, September 13, 2022
A no stress & no stir RISOTTO. 🥘
The big question is - can a person who HAS A LIFE - make risotto? Simon says - well... You have to listen to the podcast. (You're in the right place to do that. Sweet!) Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
Sun, September 11, 2022
KFC-style CAULIFLOWER NUGGETS. 🌿
I'm always interested in finding a delicious meal that includes vegetarians, vegans and those with allergies. KFC - Korean Fried Cauliflower - is super delicious! My version has chilli, which means it *can* exclude little kids, but it's easy to leave that bit out if you remember to! Yoggurt count? = 3!! 🙌 Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E63 · Thu, September 08, 2022
Have you tried BBQing this before? ♨️
When you think barbecue a certain food probably comes to mind, but what else can you chuck on the barbie? That's what this episode will answer. From vegetables, to different types of meat, Yumi Stynes & Simon Davis will get you excited to heat up the barbie and invite your friends and family over. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E62 · Tue, September 06, 2022
SCRAMBLED EGGS 🥚
Scrambled eggs are the kind of thing that you can go out and pay a lot of money for but there's nothing a Bill Granger-type chef has in his commercial kitchen that you don't have in yours. What you might NOT have is the knowledge of what to LOOK for to know when your eggs are done. Listen here to find out! Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E61 · Sun, September 04, 2022
The secret to the SANDWICH. 🥪
Simon has edited a bunch of books about making really GOOD sandwiches. Bad sandwiches are like happy families - boring and common. Good sandwiches? Well let's write a goddamn novel about these, baby! There are some key elements to that delicious and perfect sandwich. Bread obviously. But I don't want to write about it here. I want you to hear our hosts wax lyrical about "HERO ingredients" - temperature (!!), a sandwich being like a bed, and the importance of being as generous with the condiments as our hosts are with the LOLs. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E60 · Thu, September 01, 2022
SPRING has sprung! 🌱
We don't suggest you take that electric blanket off just yet, but we are still celebrating! Spring can't help but make a home cook feel a bit better about the world! There are flowers! It's only raining part of the day, instead of ALL day! And a bunch of yummy vegetables become not just available, but cheaper as well. Here's what to do with your Spring veg. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E59 · Tue, August 30, 2022
Impress your friends with SHAKSHUKA. 🍳
Having a group of people over for breakfast or brunch? Maybe you can serve up a piping hot pan full of unctuous, spicy sauce crowned with eggs that have been cooked to perfection? Who doesn't want THAT much Domestic Competence? Baked eggs, or 'Shakshuka' don't have to be something you only get when you go out for brekky. Done at home with a bit of smoked paprika and maybe even some crushed coriander seeds, they'll be both impressive AND easy. "YOGGURT" count = zero, sadly. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E58 · Sun, August 28, 2022
PAN CON TOMATE is life changing. 🍅
Simon Davis CHANGED Yumi's life when he taught her the recipe we're about to show off on today's episode. As a way to serve tomato it is a GAME CHANGER and will make you at least 17% sexier than you are right now, sitting here reading this deciding whether you will condescend to LISTEN to this fantastic, popular and life-enhancing podcast. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E57 · Thu, August 25, 2022
LISTENERS CHOICE: ONIGIRI, Yumi's favourite snack to the send to school. 🍙
The SECOND-most requested recipe from us here at 5MFF is for ONIGIRI, which is the Japanese version of RICE BALLS. You won't believe how simple they are to make - simple, impressive and delicious. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
Tue, August 23, 2022
Holy guacamole! Here's more ideas about what to do with all those AVOCADOS 🥑
Recovering from the feeling that avocados are too precious to eat, we celebrate GUACAMOLE. YES, you can cram 3 or 4 good, ripe avos into a guac and eat like a millionaire! You're allowed! But Simon wants to sell the idea of a wholemeal avocado pasta that's vegan, chewy, creamy and delicious. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
Sun, August 21, 2022
There's an AVOCADO glut in Australia and we're making the most of it! 🥑
Given avocados they're so cheap, we assume you're buying a few... But do you know how to treat your rock-hard avos lovingly? So that you always have perfectly ripe, ready-to-eat green babies on-hand? We're also going to give you the keys to making cafe-style avocado toast at home. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E54 · Sat, August 20, 2022
How to POACH AN EGG! 🥚
Yumi has never been more thrilled than when she learned that Simon can't poach an egg! You can hear her delight - and her lesson in how to make cafe restaurant-quality poached eggs on today's episode. Come along - BYO slotted spoon and tea towel! Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E53 · Tue, August 16, 2022
How to navigate the FISH MARKET. 🐠
Buying fish can be intimidating. There's a LOT of atmosphere, smells and CHOICE. What should you ask for? How can you tell if it's fresh? And what the heck is that dangly thing over there giving me side-eye? Yumi does a Rainbow Trout that takes 10 minutes to cook, Simon loves keeping a SMOKED TROUT on standby in the fridge (because they last) and he also has a surprising suggestion for a cheap single-serve fish portion that you probably have never tried, and it only takes 4 minutes to fry up! Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E52 · Sun, August 14, 2022
Yumi's legendary CHOC RIPPLE CAKE! 🎂
Who else has gotten stressed out about making a cake - because it's all this work and too many steps and you need to go buy ingredients which means putting on a bra to go to the shops...and then, when it's finally baked, cooled and assembled, the kids don't even eat the damn thing! If you have a mixer that works, and you can remember to make this recipe the DAY BEFORE YOU NEED IT, then this is for you! Yumi's Choc Ripple Cake requires ZERO STRESS - and it's also one the kids will actually eat. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E51 · Tue, August 09, 2022
What to do for a 'Bring a Plate'? 🍽️
English culture doesn't do 'Bring a Plate'. So it's a new (and somewhat confounding) tradition for Simon. So... If you're doing Bring a Plate, should you try to show off or be discreet? It's an ethical dilemma that your 5 Minute Food Fix hosts will solve, as well as give you two recipes to take along to your next BBQ. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E50 · Tue, August 09, 2022
CONDIMENTS that can change your life! 😻
Simon is wild about BACON JAM 😳 at the moment while Yumi is dancing a waltz with WHITE BALSAMIC VINEGAR. And since we're talking condiments, you'd probably never guess that an Englishman not only likes Worcestershire Sauce, but also knows how to pronounce "Worcestershire sauce". He'll tell us how to make some bonkers nonsense called 'Welsh Rarebit' which sounds like something you have to be drunk and like English soccer to be able to enjoy...but he sells it! Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
Sun, August 07, 2022
Homemade COOKIES are easy with this recipe! 🍪
It's a myth that people trying to sell their homes bake cookies so that their home smells "homely". But it's a myth that we like! Is there a way you can always have some cookie dough, close at hand, ready to whip out at short notice to turn into freshly baked biscuits and therefore fool everyone into thinking you've got your sh*t together? Is there ever! Listen to today's 5MFF and gather up these ingredients: 500g butter at room temperature 325g caster sugar zest of 1 lemon or tangelo 2 eggs, beaten 250g plain flour 250g self-raising flour 200g chopped walnuts 60g choc chips Cream the butter and sugar together until well-mixed and fluffy. Add in the zest and then the eggs one at a time. Sift in the flours and stir with a big metal spoon until just combined and then add in the nuts and choc chips. Don't over mix. Divide the dough into 4 even portions. Shape each quarter of the dough into a log on baking paper and roll it up like a sausage, making it as neatly cylindrical as you can be bothered to do. Twist the ends of the baking paper to close then put the logs in the fridge or freezer until you're ready to use them. TO COOK: pre-heat the oven to 180C. Slice the cookie dough log into 3-4mm slices. Arrange on a baking tray (they will spread so leave space between) and bake for 10-12 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E48 · Thu, August 04, 2022
LISTENERS CHOICE: How to make FRIED RICE! 🍚
LISTENER'S CHOICE! The podcast listener's #1 most requested recipe for 5 Min Food Fix was for a BASIC FRIED RICE. Well lucky! Yumi learnt how to cook fried rice from watching her mum as a little kid. It uses cold, leftover rice and then constructs a fried rice meal by using ingredients based on colour and what's in the fridge needing to be used. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E47 · Tue, August 02, 2022
Here's a COCONUT & CHICKPEA CURRY that's ready in 45 minutes! 🤯
Eating well is a tenet of basic survival. This is a basic curry recipe that uses cheap staples, is low on allergens, doesn't exclude vegans and that you can teach your kid! It uses - curry powder, garam masala, ground cumin, salt and pepper, 2 tablespoons of coconut oil, 400g tomatoes, a tin of chickpeas and a tin of coconut milk, baby spinach, lime and coriander. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E46 · Sun, July 31, 2022
How to nail KALE! 🥬
Done poorly, kale can be a grim and miserable vegetable. But done right? Holy guacamole. Let's talk through what makes KALE sexy - hint: there's massage involved. Also, for those playing along, the "YOGGURT" count = 2, and Simon will talk you through how to make delicious Kale Chips. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E45 · Thu, July 28, 2022
Today we celebrate the fantastic simplicity of a BOILED EGG! 🥚
Yumi's friend once pitched a TV show called 'Can't Boil An Egg' - a way of explaining a cooking show for total non-cooks. Did he have a premonition of the 5 Minute Food Fix? Quite possibly! We share Meera Sodha's terrific way of preserving boiled eggs which is by immersing them overnight in a soaking mix of: 100ml soy sauce, 100ml water, 1tbs white wine vinegar and 1 tbs sugar. And I apologise in advance if I talk about the time I got food poisoning from a boiled egg. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E44 · Tue, July 26, 2022
FOOD PREP for busy people. 🥘
In his schedule, Simon sets aside a day for food preparation. We can't all do that because we are not all massive food nerds BUT we can take some lessons from Simon's example - how to make a few hours of pottering about in the kitchen PAY OFF ALL WEEK. Like what? Do you have some wilting vegetables at the bottom of the fridge that you could roast so later in the week you've got all the necessary trimmings for a Roast Veg Salad? While the veg is roasting, what about using up that leftover chicken to make a lovely chicken broth? Yumi has a recipe for chicken soup that is basically the stock you made on Food Prep day, some orzo (or risoni) pasta, and if you really want? Add in a cup of tiny cubes of sweet potato. Delicious! Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E43 · Sun, July 24, 2022
Escape your PASTA SAUCE rut! 🍝
It's really easy to slip into a cooking rut. You've got some tried and tested pasta recipes that NEVER FAIL but ...could you be in danger of getting bored? Or worse, boring ? What simple changes can you make to your existing pasta sauce that'll equal a REFRESH? Your 5 Minute Food Fix hosts will talk you through a few basic add-ins that will surprise your tastebuds and Simon has a tray-bake gnocchi recipe that is perfect for this miserable goddamn weather. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
Thu, July 21, 2022
How to cook RICE with the absorption method. 🍚
Rice is an essential food staple and we love how the world's best rice is grown here in Australia. But a lot of people are intimidated by rice and can't quite nail it. What's the trick? Yumi Stynes has been doing absorption-method, Japanese-style rice since childhood, and can hold your hand through making this ancient grain a regular, stress-free staple in your home. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
Tue, July 19, 2022
Stop buying overpriced and overloaded BURGERS! 🍔
Regularly scheduling food that must be eaten with your hands should be mandatory in all busy households! Simon Davis is a FAN of the burger, Yumi Stynes, not so much. He'll talk you through nailing the perfect burger and how to get it to suit every member of your household. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
Sun, July 17, 2022
How to win friends with the CRUNCHIEST ROAST POTATOES! 🥔
Yumi Stynes is constantly surprised by how many of her friends CAN'T get their potatoes crunchy! It's not rocket science! The main thing you need to get your spuds crunchy is TIME. A crunch can't be rushed! A long layover in a hot oven on a bed of oil is exactly what you need to make sure your potatoes are golden and make a delightful smashing sound as you bite in. But if you really want a foolproof way to get a crunch EVERY TIME, listen out for Simon's tip. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
Thu, July 14, 2022
A few ways to streamline your WEEKLY SHOP on a budget 🛒
Shopping is like laundry and taxes. Unavoidable! But your two fave food fix nerds, Yumi Stynes & Simon Davis, share their own ways of streamlining the weekly shop on a budget so you're not doubling-up, wasting time, or spending too much. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
Tue, July 12, 2022
A no-soak, red lentil and black pepper DAHL. 🍛
A good dahl is delicious, cheap and very good for you. It's also pretty easy to make it vegan, so what's not to love? A meal that is weeknight easy, excludes no one, and is (in these budget-conscious times), AFFORDABLE! Yumi Stynes talks you through an easy dahl recipe that requires NO SOAKING OF BEANS OR LENTILS and tastes unreal. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
Sun, July 10, 2022
LASAGNE but make it easy! 🤌
Sure, lasagne is warming, wintry and DELICIOUS... but who has time to make all the many components? Simon has a few tips for making lasagne without giving up a whole day to the process. This will become your favourite easy lasagne recipe. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E36 · Thu, July 07, 2022
Cooking PORRIDGE that is just right. 🐻
Simon Davis is such a fan of PORRIDGE that he once attended the Gold Spurtle Competition in Scotland! Seriously! But today he faces off with Yumi Stynes over who has the better porridge-making technique and porridge recipe! Is it the version that requires hours (minutes) of stirring...? Or the blissfully low-fuss microwave version? Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E35 · Tue, July 05, 2022
Overcome your BRUSSELS SPROUT trauma. 🍴
Brussels are the ultimate winter veg! But did you know most of us have PTSBSS (Post-Traumatic-Stinky-Brussels-Sprouts-Syndrome)? Simon Davis & Yumi Stynes have overcome their terrible childhood memories of BAD BRUSSELS by getting a good char on your sprouts and making them crunchy and delicious. You'll love these delicious and easy brussels sprout recipes. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E33 · Sun, July 03, 2022
Never fear cooking FISH again! 🐟
Cooking fish can be a scary endeavor for any novice cook, but Yumi and Simon are here to de-mystify the fish dinner. Simon explains how you can perfectly poach a delicious piece of salmon or trout and you'll be shocked by how easy it is. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E32 · Thu, June 30, 2022
GLUTEN - what is it, and how can we cook without it? 🌾
Gluten is found in so many of our kitchen basics, from breads to pastas. But not all our family and friends can digest it, so in this episode Yumi Stynes & Simon Davis give you the 1-0-1 on gluten and how we can cook without it. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E31 · Tue, June 28, 2022
Here's a handful of ways to turn FISH FINGERS into a delicious dinner. 🖐️
Kids (and adults) love fish fingers and Yumi Stynes and Simon Davis share how to cook them perfectly so they're crunchy and delicious. Plus Yumi explains how she turns fish fingers into sushi rolls, and Simon shares the secrets to his fish finger sandwich. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E30 · Sun, June 26, 2022
SILKEN TOFU to die for. 🍢
Silken Tofu is just one of the many kinds of tofu, and in this episode, Yumi and Simon discuss how they cook this cheap and vegetarian ingredient in a few different ways. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E29 · Thu, June 23, 2022
This is how you cook the PERFECT STEAK. 🥩
Whether you cook your steak rare or well done, in this episode of the 5 Minute Food Fix you'll learn how to nail it every time, and what cut of meat is best for you. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E28 · Tue, June 21, 2022
Your vegan friend is right, CASHEWS are amazing! ✨
If diamonds were a girls best friend, then cashews would be a vegans. That's because cashews are honestly a super food. They can be used to create so many animal product alternatives, like butter, cheese, cream, and so so so much more. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E27 · Sun, June 19, 2022
You can definitely win friends with these quick and easy SALADS 🥗
Salad is having its moment, and with that has come a lot of technically impressive, luxuriously complex salads recipes. This episode has none of those. Yumi Stynes and Simon Davis share their quick, easy and delicious salads that will make you the star of any BBQ or dinner party. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E26 · Thu, June 16, 2022
How we make INSTANT NOODLES healthier and more delicious 🍜
Simon is a self-confessed instant noodles snob... So Yumi shares how you can turn instant noodles from a cheap, unhealthy snack into a proper and delicious meal. Make sure you check out the @5minutefoodfix Instagram to see the delicious foods discussed in this podcast and how to make them. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E25 · Tue, June 14, 2022
Keep it simple with these STAR INGREDIENTS ⭐
Cooking can be a lovely experience, but sometimes we just don't have the time or the willpower. That's why we love STAR INGREDIENTS, these are foods that can be served as is, without much preparation and cooking needed. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E24 · Sun, June 12, 2022
Turning LEFTOVERS into something new and delicious. 🥡
If you're like us, you constantly overestimate how much food you need to cook and have leftovers constantly, and that's why in this episode Yumi Stynes and Simon Davis give you ways to reinvigorate your leftovers and make them even better than the night before. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E23 · Thu, June 09, 2022
How to use up those CANS OF TUNA you've been hoarding 🍣
Tuna, it comes in many different sizes and flavours, but which is the best? And how can you use up all those cans you've been hoarding like the world is nearing its end? Listen now to find out how Yumi Stynes & Simon Davis do it. Want more information? Check out the 5-minute food fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E22 · Tue, June 07, 2022
Why FROZEN PEAS should be always be in your freezer ❄️
It's a safe bet that you'll always find frozen peas inside Yumi & Simon's freezer - and for good reason. Nutritious, delicious and cheap. Plus frozen peas can be added to an endless amount of dishes to freshen them up, cooked or raw. And kids actually love them. Want more information? Check out the 5-minute food fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E21 · Sun, June 05, 2022
Here is how to clean out your FRIDGE CRISPER. 🥬
We are ALL guilty of buying delicious fresh vege which we end up neglecting until they begin to turn brown. That's why Yumi Stynes & Simon Davis have got some tips on cleaning out your crisper, so you can remove the guilt of wasted produce from your life. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E20 · Thu, June 02, 2022
The secret to making the most delicious MASHED POTATO in the world. 🧈
Oh mashed potatoes, you are the perfect side. Have you ever wondered how restaurants get their mash so deliciously fluffy and moreish? Simon spills the beans on nailing the perfect mash potato. Spoiler: It involves a lot of BUTTER, but it's worth it. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E19 · Tue, May 31, 2022
How to make ROTISSERIE CHICKEN even better 🐔
Yumi, Simon and Australians love a rotisserie chicken, it's as ingrained in our DNA as the meat pie. So what are some ways we can level it up and take it even further, listen and find out. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E18 · Sun, May 29, 2022
Here are some meals that require only THREE INGREDIENTS. 🍲
Whether you've got to survive another day before your weekly shop OR you just love simplicity, here are some recipes that can feed your family and only use THREE INGREDIENTS. Simon gives you his favourite quick and easy three ingredient dish, plus reveals the basics on cooking with less and how that leads to even tastier dishes. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E17 · Thu, May 26, 2022
Cheap, nutritious AND delicious - here's why we love CANNED CHICKPEAS. 🥫
We love chickpeas here at the 5 Minute Food Fix, they are cheap, nutritious and delicious. But more importantly, they are wonderfully versatile, whether you want a quick snack or an energising breakfast, lunch or dinner. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E16 · Tue, May 24, 2022
Every kitchen should have FLATBREAD and here's why. 🫓
Lebanese, Pita, Naan, Lavash, Roti, or whatever your choice of flatbread is, most families use one. And if you don't then you should. Yumi Stynes and Simon give you their recipes of how to turn this cheap and delicious staple into a meal that makes sense any night of the week. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E15 · Sun, May 22, 2022
What can you make with JUST a can of CANNELLINI BEANS? 🥫
If you've got a can of cannellini beans sitting in your cupboard, you've got the star ingredient for a number of delicious meals. Don't believe us? In this episode Yumi Stynes and Simon Davis share their go-to recipes to feed their family with this pantry staple. Want more easy recipes? Check out the 5-minute food fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E14 · Thu, May 19, 2022
How to fry the PERFECT EGG 🍳
There are lots of ways to mess up a fried egg. You might burn the bottom, undercook the top, or end up with a scramble. But once you hear this episode you'll nail delicious fried eggs every time. Promise! Simon and Yumi also share some of their recipes to elevate the fried egg into something truly special. Want more information? Check out the 5-minute food fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E13 · Tue, May 17, 2022
Why we love ASPARAGUS 🌱
How do you make sure you're always grabbing the freshest asparagus at the supermarket? And once you've bought a bunch what's the best way to make it into a delicious meal the whole family will love? Yumi and Simon have the answers! Want more veggie inspiration? Check out the 5-minute food fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E12 · Sun, May 15, 2022
Can TOAST really be tonight's dinner? (Spoiler, YES IT CAN) 🍞
If you've had a long day and have NO motivation to cook dinner, is it okay just to make toast for you and the family? Simon and Yumi say yes! They share some delicious recipes to make the most of toast, without the shame. Want more easy recipes? Check out the 5-minute food fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E11 · Thu, May 12, 2022
Why your next meal should be SAUSAGES. 🌭
Looking for permission to cook sausages for dinner tonight? Consider this the official okay! Yumi Stynes and Simon Davis share how to take your snag game to the next level. Plus, why not try sausage meat balls in your next spaghetti? Yum! Want more inspiration? Check out the 5-minute food fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E10 · Tue, May 10, 2022
How to make last night's BOLOGNESE into something bettter 🍝
Made a huge batch of bolognaise sauce and don't know what to do with it? How about an easy and mouth-watering lasagna, or a golden shepherd's pie? You'll never look at your leftover spaghetti sauce the same way again after hearing this episode. Want more dinner time inspiration? Check out the 5-minute food fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E9 · Sun, May 08, 2022
How to cook the best BBQ CHICKEN 🍗
Think the barbeque is just for snags and steaks? Think again! In this episode Yumi Stynes & Simon Davis go through how to perfectly cook a show-stopping chicken that will be the star of your next BBQ party. Want more information? Check out the 5-minute food fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E8 · Thu, May 05, 2022
Save money and the environment with this GREEK YOGHURT secret! 🤑
Greek yoghurt is a staple in the homes of Simon Davis and Yumi Stynes. Simon shares how he uses it every day to elevate other foods and recipes (some are a little unusual!), and Yumi lets us in on her yoghurt secret that saves her money AND the environment. Want more information? Check out the 5-minute food fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E7 · Tue, May 03, 2022
Why you need to try FROZEN PRAWNS from the supermarket. 🦐
Think that seafood's only worth buying if it's fresh? Think again! Simon Davis & Yumi Stynes love frozen prawns because they're cheap, convenient and can be used in delicious recipes. In this episode they share some some frozen prawn meals that will have you converted! Want more food tips? Check out the 5 Minute Food Fix Instagram . Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E7 · Tue, May 03, 2022
These are our FREEZER STAPLES 🧊
We all have frost-covered food stuffed away in the freezer, but it's time to make some room and get creative! Yumi Stynes and Simon Davis share what they have stashed away in their freezer, how they cook it, and the ONE thing you should keep ready in the freezer now and for the rest of your life. Want more information? Check out the 5-minute food fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E6 · Sun, May 01, 2022
How to nail SCHOOL LUNCHES 🍱
When combined, Yumi Stynes & Simon Davis have a small army of children to feed, so they know the do's and don'ts of school lunches. In this episode they run through the foods you should and shouldn't send, the foods that are easy to make in advance, and the fresh fruit you can pack once, twice, or even thrice! Want more information? Check out the 5-minute food fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E5 · Thu, April 28, 2022
Every family has their own SPAG BOL recipe... here's ours! 🍝
Some things are worth waiting for... and a delicious spaghetti bolognese sauce is definitely one of them! Yumi Stynes and Simon Davis share the secret to making a 5-star quality bolognese sauce. This is one to have in your back pocket if you want to wow your friends and family. Want more information? Check out the 5-minute food fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E4 · Tue, April 26, 2022
Why the BAKED POTATO is the best potato! 🥔
Have you had a long day and now have a family to feed? Here's why the humble baked potato could be the answer to your problems. Yumi Stynes and Simon Davis teach you how to take this humble kitchen staple and turn it into a restaurant-worthy meal! Want more easy recipes? Check out the 5-minute food fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E3 · Sun, April 24, 2022
Never buy TOMATO PASTA SAUCE in a jar again. 🍅
Think that jar sauce is quicker and easier than making something from scratch? Just wait until you hear this 5 Minute Food Fix episode! Yumi & Simon share two tomato pasta sauce recipes that are delicious and super-duper easy. Want more recipes and inspiration? Check out the 5 Minute Food Fix Instagram . Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E2 · Sun, April 24, 2022
What to do with all those BANANAS? 🍌
You bought bananas with the best intentions, but now they're looking a little brown and bleh. But don't fret! Yumi Stynes & Simon Davis have some fantastic ideas to rid yourself of the browning fruit (and your guilt!). Simon reveals his secret for perfect banana bread, Yumi has a delectable recipe for banana cookies and an easy-to-make ice-cream. Want more recipes? Check out the 5-minute food fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
S1 E1 · Sun, April 24, 2022
How to get your kids to eat BROCCOLI 🥦
Think you know broccoli? Think again! Yumi Stynes & Simon Davis talk about how to get your kids to eat broccoli and share a couple of their favourite recipes. Why not throw it right on the BBQ, or turn this delicious superfood into a ridiculously easy, yummy and healthy pasta sauce! Want more information? Check out the 5-minute food fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.
Trailer · Thu, April 14, 2022
Introducing... 5 Minute Food Fix 🍲
Yumi Stynes & Simon Davis bring you 5 Minute Food Fix, with a goal to make the 5pm panic of "what's for dinner" easier. Check out the 5-Minute Food Fix Instagram to see these delicious meals and the recipe to make them! Learn more about your ad choices. Visit megaphone.fm/adchoices See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

5 Minute Food Fix

ANZAC BISCUITS in 2025

Pink (Fancy!) Salt

TEMPEH RULES

NIGELLA IS COMING!

Crunchy Fried Tofu

Melb Food and Wine fest - Simon's wrap-up

TOMATO with PONZU and SESAME

"Furtive" Foods? You mean DELICIOUS foods!

Olive Oil Table Cake

Snow Peas? Let's rethink the bog standard

Multi-Purpose Coriander Pesto

Campfire Roasted Potatoes - AT HOME

The Highs (and lows) of Cooking For ONE

How to make the most of FIG SEASON

POMELO

A Celebration of Great Burgers

Walnut Pesto - on STORE-BOUGHT RAVIOLI

TROJAN HORSE TOAST!

Cardomom Shortbreads, Job news, and MORE

Simon recommends the country's Greatest Restaurant

VALENTINE'S DAY CAKE WINNER!

2025! Satay! Cookbook shoots!

Bring a Bowl to School...?

REHEATED: Did you notice all the PLANTAIN about?

Simon's INCREDIBLE Fennel, Walnut and Crouton Salad

REHEATED: Some OLIVE OIL basics, please!

Harissa Maple Mushrooms to get your COOKING MOJO back!

REHEATED: Making the most of CHEAP avocados (and getting your kids to eat them!)

The "AUSTRALIAN" Tea Cake!

REHEATED: Summer Entertaining Share Plate Beef

START THE NEW YEAR WASTING LESS FOOD: Blueberry Pancakes Special!

REHEATED: Toast? Tuna? Tomatoes? - as dinner, REALLY???

Tahini! (With a saucy recipe)

REHEATED: PARTIED TOO HARD - POTATOES

Summery Chicken Lettuce Cups

Exasperated with your KID'S LIMITED DIET?

A MEATBALL CELEBRATION!

Celebrating Sambal Oelek AND AUDIENCE FEEDBACK

FOOD FIX'S CHRISTMAS GIFT GUIDE

Cucumber Influencer!

Sweet Potato Gratin...

Celebrating the WINS!

Simple Rhubarb Slice

Paper-Wrapped Fish Parcels!

Adam Liaw's new cookbook and a CLASSIC Italian Pasta that's super quick

Basic Bitch Sweet Potato Boats

Hetty McKinnon's legendary charred brocolli

Can an UNDERCOOKED cake be saved?

DINOSAUR SPAGHETTI

AFTER THE PARTY

PARTY FOOD CATERING!

Nagi 'Recipe Tin Eats' Maehashi has a new book, we talk Dozer...

Nagi from RECIPE TIN EATS joins Yumi!

Your October Public Service CHRISTMAS Announcement!

Anchovy Croutons!

Celebrating 300 Episodes!

GRAPEFRUIT - and also, WHAT WENT WRONG WITH MY BANANA BREAD?

BLUEBERRIES - ONE OF THE GREAT TINY FRUITS!

CHICKEN and PRESERVED LEMON

MIRACLE Cabbage and Chicken Tray Bake!

What's Better than Nut Butter?

'Template' Granola, + Kiwi fruit for the win

Boiled Bagels with Smoked Salmon and Capers

Capers!

MEAL PLANNING! (to save time, promise)

Ginger and Turmeric SHOTS for that cold

It's a celebration of *wait for it* ... GREY FOOD

Eggplant Fail!

Rocket Pear Salad - Rejigged for the Weather!

Prime Minister's Award... for Banana Bread?

SUPER IBIZA RECOVERY POTATOES!

Sally in Peckham!

Ginger Tea to soothe your cough

SIMPLICITY - Can be wonderful!

Listener Request: TAPIOCA PUDDING

Pantry Basics Orecchiette

Grated Tomato BRILLIANCE (bonus prawn option!)

TERIKYAKI SEX DRIVE

'Girl Dinner' is - - what? And a sweet little Girl Dinner of Flatbread + Haloumi + Zucchini

It's a celebration of wait for it ... GREY FOOD