5 Minute Food Fix

By: Yumi Stynes
  • Summary

  • 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.

    Yumi Stynes
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Episodes
  • Simple Rhubarb Slice
    Nov 19 2024

    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!


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    7 mins
  • Paper-Wrapped Fish Parcels!
    Nov 17 2024

    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.

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    7 mins
  • Adam Liaw's new cookbook and a CLASSIC Italian Pasta that's super quick
    Nov 12 2024

    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.

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    9 mins

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