App Store

Google Play

Device Banner Block-copy 894x1036

Astu lugude lõputusse maailma

Loe ja kuula

Yumi Stynes

Does the question “What’s for dinner?” make you groan with despair?

Are you lacking both time AND inspiration?

Author Yumi Stynes and cookbook publisher Simon Davis are both busy, love food, and here to help.

In a podcast you can whack on for the drive home from work, you get meal ideas realistic enough to be cooked that night, AND you get laughs while learning more about the food you've been cooking every day.

Easy recipes and cooking hacks that will save you time and get you loving food again. For recipes, videos and laughs, check out: instagram.com/5minutefoodfix/?hl=en https://www.tiktok.com/@5minutefoodfix

And to contact the show: foodfixemail@gmail.com

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

5 Minute Food Fix

Utterly thrilled with his work perk of a whole ton of beautiful, fresh pistachio nuts, Simon has gone nuts experimenting with this ingredient.

He's tried nearly everything, but today's dish is far-and-away his favourite:

PISTACHIO TRAY-BAKE CHICKEN

Heat oven to 220C

To make the pistachio paste:

Chop 1 cup of shelled and roasted pistachios with one small bunch parsley. Get it quite well chopped and fine and then into a bowl.

Add zest of 1 lemon, 2 finely grated garlic cloves, a pinch salt, 1 tsp Dijon mustard and 3 tbs olive oil.

MIX WELL til you have a chunky paste.

Take a bunch of broccolini and toss with 1tbs of the pistachio paste and set aside

600g boneless, skin-on chicken thighs. Coat them with the remaining pistachio paste.

Pop on tray and roast for 15 mins and then add the greens and roast for another 10 mins or until the greens are cooked and the pistachio crust has gone golden.

Serve with Simon's Lemon Yoghurt. (Greek yoghurt enlivened with a squeeze of lemon juice and a pinch of salt.)

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

Pistachio Encrusted Chicken

Yumi is going back to her mother's country with this particular culinary love affair.

Zenzai is the name for Adzuki Beans when they're cooked and sweetened, but still hold their beany shape. There's fantastic info about it on this website which is particularly helpful if you love cooking Japanese food!

Sweetened beans can be a weird concept if you're not accustomed to it - but give it a chance, it's extremely digestible and leaves the body feeling invigorated and powered!

ZENZAI 

200g Adzuki Beans

1 Litre of water

150g brown sugar

pinch salt

Boil the adzuki beans for 45mins. Drain and rinse them well then top them again with fresh cold water and bring back to the boil. Consider how watery/thick you want your finished product to be when you add the water. (Motto: "You can always add more [water, in this case], but you can't take it away!") Cook for 15 mins before adding the sugar and salt. Allow some water to evaporate but not so much that the pan is dry. Check the beans after another 30 mins. You want them soft and yielding. 

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

Zenzai Adzuki Beans

Borrowing heavily from Maggie Beer's famous recipe for SOUR CREAM PASTRY, Yumi gets super-inspired in the kitchen and devises a PIE RECIPE for the ages.

SMOKED ALMOND PASTRY

In a food processor, mix 240g plain flour with 30g smoked almonds. Add in 160g chilled, cubed butter and whizz for 20 seconds.

Add in 125g sour cream, and 40g of olive oil and whizz together for 30-50 seconds, until the dough forms a ball.

Get the dough up out of the food processor, and roll into two balls. (If you love metrics, I weigh the base ball to be 340g (bigger) and the lid ball to be 290g.)

Wrap in plastic or beeswax and refrigerate until needed (at least 2 hours, overnight is fine).

FILLING

Dry roast 1 big, cubed sweet potato for 20mins on 180C.

Dry cook 500g baby spinach until it's all wilted. This looks goofy like the pan is overfilled but it shrinks down, be patient and watch it doesn't catch on the bottom of the pan.

Allow the sweet potato and the spinach to cool.

Combine these ingredients with 500g fresh ricotta, 120g finely grated Grana Padano (I used the microplane) and a pinch of salt.

Mix well.

TO ASSEMBLE

Pre-heat the oven to 180C.

Roll out the pastry in 2 pieces. 

The larger piece goes into the base of the pie.

If you're prepping ahead, you can stop here and refrigerate the crust. This will also prevent shrinkage!

Fill the pie with your sweet potato-ricotta-spinach mixture.

Top with the lid.

Trim, decorate, get fancy with the edges (or don't) and remember to cut a slit in the lid for steam to escape.

Brush the lid with a whisked egg yolk, a shake of salt and a generous sprinkle of sesame seeds.

Bake for 30-40 mins. Serve in fat wodges with a side of tomato sauce.

LOSE YOUR MIND and RELISH THE LEFTOVERS!

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

Yumi's Showstopping Spinach, Ricotta and Sweet Potato Pie

It's not brain surgery or rocket science, but heating up some leftover rice *can* be a sexy meal ticket. *cough*

Simon gets inspired with a meal for one that'll take you 4 minutes to put together. Bonus points if you made the lemon salsa from last episode!

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

One-man Tuna Rice Bowl

Simon is STOKED with the new season's lemons.

For this stunning (and achievable) spoon-on-everything sauce:

CHOP ONE LEMON very well, flicking out the seeds as you go until it's almost like a paste

chop through a small bunch of parsley,

2tbs drained capers

loosen everything up with 1/3 - 1/2 cup olive oil

sweeten with a tiny bit of sugar or honey

and a fat pinch of salt

Serve on fish --- or listen for our next episode!

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

Lemon Salsa Verde!

Yumi can't let go of trying to perfect a recipe from The Regional Italian Cookbook. Even though it demands we use a cheese that is impossible to find in Australia.

SHE IS DELIGHTED to report that she's cracked the nut! It can be done!

And is predictably delicious!

Grease with butter a 23cm cake tin and drizzle with olive oil.

Pre-heat the oven.

Run 1kg of peeled potatoes through a grater.

Put the potato "noodles" in a colander and rinse well with freshly boiled water from the kettle.

Mix with 1 egg, beaten with 100ml cold water.

Fold through 70g plain flour (or less).

season with salt and pepper and a generous pinch of finely ground white pepper.

Mix well then put into greased tin.

Top with curls of butter (I used about 100g).

Top with handfuls of grated Fontina cheese or Spressa delle Guidicarie cheese.

Bake on the bottom shelf of your oven at 180C for 35 mins.

Serve hot!

If it still seems undercooked on the bottom, cook individual slices on your sandwich press!

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

Potato Pie - Second Try!

Yumi gets excited to be tasked with the responsibility of cooking a cake big enough to feed a crowd, that is stable enough to take to the beach.

It uses Nagi's 'My Very Best Vanilla Cake' - which is dead-set reliable and brilliant.

A couple of variations: I cook it in a 28 x 35 roasting tin which I line with baking paper and give a light spray with cooking oil.

I also always use coconut oil (the runny, liquid kind) as the oil in the recipe.

Contrary to what I was planning when we recorded this episode, I changed my mind about the icing and used my own recipe:

YUMI's KILLER ICING

500g fresh ricotta (the kind that is sold in a basket or from the deli, NOT the stuff in the tub)

1 block of lactose-free cream cheese (I have found this in ALDI)

260g icing sugar

2tsp vanilla essence and 1tsp vanilla paste

Whizz everything up in a food processor. You'll need to stop a couple of times and scrape the mixture down the sides. Whizz until glossy and lump-free.

Dress the cake immediately if you're eating it immediately. If you're taking it somewhere, my recommendation is you decant the icing into a sealable container (I use a big, clean 2L yoghurt tub) and keep it cool in an insulated bag with a couple of icebricks until needed. (NO ONE wants beach-warm dairy!) Dress with a silicone paddle and top with hundreds and thousands and candles and other delightful nonsense!

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

Sheet-pan Cake for Beach Parties!

Unfortunately I missed the opportunity to interrogate Simon on him putting a shot of coffee into his BOLOGNESE - please feel free to email your horror reaction to foodfixemail@gmail.com 

SIMON'S SUPER STEAK COFFEE RUB

1-2 tbs finely ground coffee

1 tbs brown sugar

1tsp smoked paprika

1 tsp salt

Combine the ingredients - it's ready for a couple of big steaks.

TO COOK:

Remember to dry off your steak before you do anything!

Then rub in the smoky coffee rub!

Fry HOT and (pretty) quick - depending on the cut of meat, roughly 2 mins per side on either an oiled pan or with a bit of oil drizzled over the steak prior to cooking.

Allow to rest and serve!

PS. 수박 겉 핥기 [subak geot hal-kki] 

수박 [subak]= watermelon

겉 [geot] = outside

핥다 [haltta] = to lick

Literal translation: "licking the outside of a watermelon"

Source: Talk To Me in Korean

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

Simon's Super Coffee Rub

One of Simon's cookbooks has gone to #1 in Australia for the past fortnight.

It's called The Weekly Grocery Shop and you can buy it here.

The idea kind of inspired Yumi to make croutons (again). This time using an innovation borne of necessity. But they're REALLY GOOD!

Pre-heat your oven to 150C and find the biggest trays you have.

Take one stale sourdough baguette and slice into the thinnest possible rounds.

Lay out the pieces of bread like large coins over the baking trays.

Use a microplane to grate a smoked tasty cheese over the bread slices.

Drizzle lightly with olive oil and a sprinkle of salt and sesame seeds (optional).

Bake for 15-20 mins or until smelling toasty and feeling very crunchy.

Store in an airtight container until needed - should last 2 weeks.

Serve in Caesar Salad, Rocket and Pear Salad or on any soups.

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

Number 1 Cookbook in Australia

Simon's amazingly healthful and generous Chicken Soup *IS* pretty winning. He tries to massage my competitive gland by telling me Kate Brown (from my book publisher) prefers HIS soup recipe to mine... HOWEVER IT'S UNTESTED and THEY'RE VERY DIFFERENT!

Warm 1tbs oil in a big pot.

Add 4 finely sliced garlic cloves.

Add a thumb of finely grated ginger and 2 tsp ground turmeric. Cook til smelling fancy.

Add in 500g chicken thighs and

3/4 cup of brown rice

1 bay leaf and

8 cups of water or chicken stock. Bring to a simmer.

Cook for 20 mins.

Add in 2 neatly diced zucchini and cook for the last 10 mins.

(30 mins cooktime in total.)

TO SERVE:

Shred the chicken and return it to the pot.

Check the seasoning and add salt and pepper accordingly.

Serve with a squeeze of lemon and a handful of washed coriander, some chili oil (optional!).

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

Simon's WINNING Chicken Soup

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.

TEMPEH RULES

Loe ja kuula

Muud podcastid, mis võivad sulle meeldida ...