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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

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5 Minute Food Fix

JENNIFER WONG joins me as guest host again (don't worry Simon, we miss you!) - and we talk about her amazing book 'Chopsticks or Fork?' - discovering where the name comes from! (It's pretty funny.)

I have an opinion on where some of the truly buried treasures might be found in cookbooks and we unearth one from Belinda Jefferey's 'MIX AND BAKE'. (I said I'd post a link to buy it but unfortunately it's out of stock everywhere! My local library has it - good luck.)

BELINDA JEFFEREY'S SUNDRIED TOMATO NO-KNEAD FOCACCIA 

THE DAY BEFORE:

Mix the flours: 250g plain flour and 250g spelt flour, 1tsp salt, 1/4tsp dried yeast

1tbs honey

Stir through 500ml water and 3tbs olive oil. It will be a wet, shaggy dough. Do your best to mix well.

Put it into a clean, oiled bowl, and leave in a calm spot for 12 hours.

Knock it down by kneading and folding it a couple of times and then stretch out the dough to fit a baking tray. Set it aside for 2 hours.

When ready, pre-heat the oven until it's properly hot 200C.

Dimple the top of the dough with your fingertips, drizzle it with good oil and flaked salt, rosemary and olives (or sundried tomatoes).

Bake for 30 - 35 mins.

Eat on the day!

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Every cookbook has buried treasure

Simon takes a break from Food Fixing and so I rope in Jennifer Wong, host of 'Chopsticks or Fork?' on ABC, a show about food, that is also a book.

Jen is funny and literate about food, especially Chinese food, so I thought: Great! Let's absolutely drag this online trend of making dumplings without actually bothering to wrap the filling in the wonton skin. You can see what I'm talking about here.

It's not all ridiculous, though. From Tony Tan, we have a fantastic vegan mushroom dumplings recipe here, which also has the Curry Oil Jen was talking about.

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A bad food trend...and a REALLY GOOD curry oil

Simon's Creamy Bean Gratin

METHOD:

2 tins of white beans, drained well, or 300g flageolet beans soaked overnight then cooked for 30-40 mins the drained and dried out well

In a bowl, mix together these things:

8 anchovy fillets

4 tbs garlic oil (from last episode)

1 head of garlic (from last episode)

300ml cream

salt, pepper and a light grind of nutmeg

splash of milk

In a gratin dish (smallish, around 25cm), lay out the beans then top with the creamy mixture and some sprigs of rosemary.

Optional: Top with gruyere cheese.

Bake for 15 mins and use the broiler if the top isn't going all bubbly and brown.

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Eat, Sleep, Bean, Repeat

Simon has taken the news that Yumi started introducing a tiny bit of her digestive nemesis - GARLIC - into her diet, and he's run with it.

Inspired by the recipe from Gizzi Erskine's seminal cookbook, SLOW, Simon has a way to do garlic that is pretty magical and also, supremely easy.

Tumble 4-5 whole bulbs of garlic with the tops sliced off into a tiny saucepan. 

Cover it with good quality olive oil.

Add herbs like rosemary, thyme to the oil IF YOU WANT.

Gently and slowly cook until bubbles are forming around the bulbs - for 20-30 mins. Strictly DO NOT BOIL.

Remove the garlic cloves. They are available to be used as a condiment, smooshed onto toast, blended through a salad dressing or part of a bean gratin.

The oil, once cooled, can be used to flavour anything at all ...with fewer digestive complaints! 

And NO, Simon did *not* provide the show notes he said he would. However, we will do a whole episode on the Bean Gratin he mentions. Next! On your 5 Minute Food Fix. xxx

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Confit Garlic - a magical multi-use potion

What do Ottolenghi and Hetty McKinnon have in common?

(Besides best-selling cookbooks?)

They both embrace fancying up seeds and nuts to devastatingly good effect in a salad. 

How can we replicate it?

And what hack does Yumi have on days when you just haven't got the energy?

(PS. This is not a sponsored episode, just a really good hack that you can get from the shops!) 

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Nuts and Seeds to ENHANCE YOUR SALAD

There's a cult TV show that half the world knows about and is OBSESSED by, and the other half has no idea whatsoever.

That show is Heated Rivalry and Yumi counts herself as completely, 100% indoctrinated into the cult of Shane and Ilya. 

In today's episode, Yumi discovers that Simon has actually watched it as well !! and nearly implodes in delight. She also has a TUNA MELT recipe (IYKYK) that looks a lot like this one, with a few variations.

TUNA SALAD FOR TUNA MELT

1 well-drained 425g tin tuna

2 celery sticks, diced

freshly chopped parsley, 1/4 cup

3 gherkin pickles, finely chopped, or 10 cornichons

1/2 cup of good mayonnaise, to taste (add more or less depending on how you like it)

salt, pepper, chilli flakes

METHOD

Assemble and mix the tuna salad. (This can be made ahead until your "boring" hot boyfriend comes over.)

Turn on the grill or sandwich press.

Spoon it out onto good quality sourdough bread.

Top with 2 slices of American cheese or grated tasty.

Pop under the grill until melted.

Top with another piece of bread, press it down, then return the whole thing to the grill until toasted. Flip to toast the other side. 

Serve immediately. With ginger ale. 

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HEATED RIVALRY TUNA MELT

Much to Yumi's jealousy... Simon has discovered that his kids actually quite like soup - and a sophisticated one at that!

On this episode you'll also hear about the super-easy stock that Yumi has been making now that she has hardly any freezer space.

SOUR LENTIL SOUP - ADAS BIL HAMOD

200g brown of green lentils

cover with salted water then boil up for 20 mins until cooked but still with a bit of bite and shape

drain them off

in a big pot heat 3tbs olive oil, 2 chopped onions and 5 garlic cloves, 1.5tbs cumin seeds and the peel of a lemon.

Cook down gently and consistently for at least 15 minutes, stirring until soft and golden.

Add in 3 chopped waxy potatoes.

Throw in the lentils then the chopped hard stalks of some chard.

Add a litre of stock and 800ml water.

Bring to a simmer, pop the lid on the pot and simmer for 20 mins.

When ready to serve, stir through the leaves of the chard or some baby spinach and the juice of 3 lemons.

Finish with a dash of olive oil, coriander and/or chopped washed coriander.

Also if you're interested, here is a good online recipe

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Sour Lentil Soup - Adas bil hamod

More genius ideas about how to feed the whole family from the legendary Simon Davis.

In this episode Yumi has a story about how her two younger kids nearly got food poisoning... and the fact is, Simon has ACTUAL REAL HELP for parents trying to feed their kids.

2-Speed Pilaf (serves 4)

You need a good-sized, heavy-pased pan with a lid that fits.

Start by in that pan, adding 1tbs butter and 1tbs olive oil, 

add a finely chopped onion. Fry down until the onion has softened and then add a clove or two of minced garlic. 

Fry up 1.5cups of basmati rice, 1tsp cumin and 1/2 tsp of turmeric. (Leave these out if your kids are sensitive of spices!)

Add in the 2.5 cups stock and water and cook at a low heat with the lid on. Allow to cook for 12 mins.

For kids?

Stir through a knob of butter and some peas and sweet corn.

For the adults?

Take some purple seedles grapes and a little olive oil fry them until blistering.

To the pan, toss through mint, dill and parsley, some lemon zest and lemon juice.

Spoon the rice into bowls, top with the blistered grabs and a fat dollop of labne or crumble over some fetta and sprinkle over some Aleppo pepper.

YUMI

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2-Speed Pilaf!

This is an incredible recipe from one of my most treasured cookbooks of the past year!

If you love feeling nurtured and nourished by food that is loving and rich in flavours... please try this!

Sami's book FALASTIN can be found here.

And a version of the recipe (save me typing it out) can be found on this website.

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Sami Tamimi's Cauliflower and Yoghurt Rice

SIMON'S SPIN ON THIS SILLY INTERNET FAD!

Take 500g of Greek yoghurt

Mix in 2+tbs of honey, 1/2tsp vanilla, zest of one lemon and a pinch of salt.

Mix well and check for sweetness. Mix to make sure the salt is dissolved.

Press in some digestive biscuits, cover, and set it back in the fridge and leave it overnight.

Serve with a fresh drizzle of honey, a handful of chopped pistachios, and some berries (compote = optional!).

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Every cookbook has buried treasure

Lyt når som helst, hvor som helst

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