app_store_button

google_play_button

DK - Details page - Device banner - 894x1036

Lyt når som helst, hvor som helst 

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

Yumi and Chrissie were both there when politician Julie Bishop came on their show The Circle to talk her creamy herby chicken. It was years ago but the memory is VIVID for both of them! To the point where they both remember the recipe!

Chrissie will also talk you through the 101 of the PERFECT BURGER.

JULIE BISHOP'S CHICKEN

Serves: • 4
Prep time: • 10 minutes
Cook time: • 20–30 minutes

Ingredients

 • Chicken breast fillets (trimmed)
 • Thick cream
 • Parmesan cheese (grated)
 • Fresh herbs
 • Salt and pepper to taste
 • Cooking oil or butter for pan-searing

Instructions

Sear the chicken: 1. Heat a pan over medium-high heat with a little oil or butter. Season the chicken breast fillets with salt and pepper, then cook until golden brown on both sides and just cooked through.
Make the creamy sauce: 2. Reduce the heat and pour in the cream, allowing it to simmer and reduce slightly while picking up the pan juices.
Add cheese and herbs: 3. Stir through the grated parmesan cheese until melted and rich, then mix in the fresh herbs.
Combine and serve: 4. Return the chicken to the creamy herb sauce to coat thoroughly, then serve hot (traditionally paired with rice pilaf or steamed greens)

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

Yumi + Chrissie talk Julie Bishop's chicken

As we go to air, SPRING has just sprung, but that doesn't mean it's too soon to be thinking about and planning for Christmas!

Chrissie has some great ideas about how to stress less, enlist the uncles, keep seafood front and centre, and make the perfect, crunchy roasted potato.

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

Chrissie Christmas part 2

Chrissie Swan guest-hosts again on this episode that gets your head into the Christmas spirit! And no, it's not too early to be thinking about it! (IYKYK)

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

Christmas Prep with Chrissie: Pork Crackle and Best Desserts

Chrissie Swan joins Yumi again to discuss what contingency plans should be made to INDEMNIFY A SISTER against running out of dessert...!

APPLE CRUMBLE:

2 cups of plain flour

1/2 tsp baking powder

1/2 cup brown sugar

250g butter

Mix all the above in a food processor until just barely combined.

Tumble on top of a baking dish with 4-5 cups of stewed apple down the bottom.

Bake at 160C fan-forced for 45 mins.

Serve with vanilla ice-cream.

FOR TICKETS to the In-Conversation Sami Tamimi and Yumi Stynes, click here

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

3 Emergency Desserts - with Chrissie Swan

Chrissie Swan and your food fix host Yumi Stynes used to eat a lot of weekend lunches together when they lived in the same city.

Back then it was crunchy, chewy bread, butter and maybe a burrata.

But that was 15 years ago. What now? 

MAYBE, it's a foccacia. 

There's a great Karen Martini recipe here - ignore all the toppings and just use the foccacia basic as a template - it's excellent and you don't need to "rice" the cooked potato. Mashing it with a fork will be fine.

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

Chrissie Swan cooks Foccaccia!

Chrissie Swan is guest co-host again and she is absolutely FLUENT in Bolognese.

Here are the hacks, by Chrissie:

As I mentioned - with bolognaise every single batch is different.

Here’s my base:

2 onions

8 cloves of garlic

2 carrots, peeled and quartered

3 celery stalks, quartered

1kg coarsely minced chuck steak from the butcher

1 heaped teaspoon of flaked sea salt

3 chicken stock cubes

500g tomato paste

2 x 800g tins of tomatoes

thyme

bay leaves

1 sprig rosemary

200ml milk or cream

 

...but on the day we recorded this episode

I had added literally everyone’s secret ingredient plus about 400grams of Xmas ham

Added in:

Parmesan rinds

Milk

Anchovies

Loads of parsley

Oxtail

Vegemite 

Rosé

Finely ground up leftover ham can take the place of bacon (or speck).

Be generous!

Cook it in some sort of electric frypan or oven situation that doesn't require your ongoing attention so you can set it and forget it.

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

Chrissie's Bolognese hacks!

Yumi is delighted to be joined by her old The Circle co-host, Chrissie Swan.

Chrissie is a Logie Award-winning TV presenter and host of The Chrissie Swan show on NOVA, mum of 3, fantastic cook, and all-round legend! 

The two catch up and talk through the two internet food fads Chrissie has tried and loved.

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

Chrissie Swan - guest host!

Simon has been booked to be a guest on a cooking show, shooting soon.

So... what to cook?

It can be agony to decide, but Simon's first impulse is to make his famous and delicious FISH FINGER SANDWICH.

The legendary sando is easy AND supremely yummy, so is there a problem?

POSSIBLY! Warning! This episode contains contagious LoLs! Stay til the end!

FISH FINGER SANDWICH - serves 2

Pre-heat the oven to 220C

Spread out 10 fish fingers on a baking tray and cook for 15-20 mins, turning halfway through.

Meanwhile, prepare your cheat's tartare by combining 8-10 chopped cornichons with 130g Greek yoghurt, juice of 1/2 lemon and a pinch of salt.

Lightly toast your humble sliced bread *nothing fancy.

Slather each slice with a generous amount of your tartare.

Top with 4 fish fingers and leave a bonus one to the side.

Add on top - lettuce leaves, cherry tomatoes and quick pickled onions, the recipe for which can be found in Simon and Yumi's cookbook.

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

Simon's planning for a TV appearance

Yumi and Simon ask some age old questions about why some cooks are hectic and they come up with some theories... 

A chef who is completely NOT hectic but calm and delightful is Marion Grasby and Yumi has been fun cooking a few recipes from her website, including today's Chicken Lemon and Orzo, that you can whip up in a LEGIT 30 mins.

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

Marion Grasby's Chicken, Lemon and Orzo

There's no convincing Yumi that garlic deserves to be eaten. 

HOWEVER, she does have memories of loving garlic bread and that is because it is, in fact, Very Yummy (if you are not a vampire or FODMAP).

Simon's ULTIMATE Garlic Bread:

Pre-heat the oven to 180C.

Get a good-looking baguette and slice it but not all the way to the bottom, leaving the base intact.

100g softened butter and 4-5 garlic cloves grated on the side of a box grater

Wrap the baguette in al foil.

Pop in the oven for 12-15 mins.

Semi-undress the garlic bread from its foil.

Return it to the oven for another 8-9 mins.

Serve IMMEDIATELY. NO LEFTOVERS.

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

Simon's ULTIMATE GARLIC BREAD

[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.

DELICIOUS TUNA SALAD 🐟🥗

Lyt når som helst, hvor som helst

Other podcasts you might like ...