5 Minute Food Fix Yumi Stynes
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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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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 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!
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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.
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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
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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
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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
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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.
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Customer Reviews
This is a the best podcast
Omg i love this podcast so much I listen to this whenever i do anything it helps relieve stress and I love the recipes I tried a couple and there great an delicious I seriously recommend this podcast to anyone who wants to learn a few tips and tricks or just to hear Yumi and Simmons amazing ideas and their lovely conversions and discussions I really hope they see this I recommend an episode in choc chip cookies I really love them and I think with their ideas can level my cookies up
Mallory 🧋
Hi I’m Mallory I’m only 10 years old I’ve tried a few recipes I love your podcasts your a amazing you give me so many ideas for cooking 🍳🥞 my mum also loves your podcast 🧇🥑🥭🍑
Love the pod!
So many ideas and such fun to listen to!