257 episodes

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 and learn 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

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

5 Minute Food Fix Yumi Stynes

    • Arts

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 and learn 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

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

    SEASONAL AVOCADOS - FUSSY KID SPECIAL

    SEASONAL AVOCADOS - FUSSY KID SPECIAL

    Avocados being as cheap as they are right now (April 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.

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

    • 8 min
    Recommendation: Can We Be Real?

    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

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

    • 56 min
    Let's raise a toast... to Toast

    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

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

    • 5 min
    Share Plate Beef with Pomegranate

    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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    • 7 min
    Winter Veg Fritters - with AMAZING HACK

    Winter Veg Fritters - with AMAZING HACK

    I love VEG FRITTERS but the frying process is a drag.
    Bee Wilson is an English food writer and author of the column Table Talk. Her cookbook THE SECRET OF COOKING is genuinely wonderful and from it Simon and I have both drawn huge amounts of inspiration.
    400g potatoes, grated
    500g zucchini, grated
    1 small onion, finely diced
    1/2 clove garlic, finely grated
    salt, pepper and a soft herb like mint, chopped
    3 eggs
    75g self-raising flour (gluten-free = ok)
    Sprinkle the potato-zucchini mixture with a teaspoon of salt, toss then leave in a sieve while you prepare everything else.
    Turn the oven on to 180C.
    Add about 4 tbs of olive oil to each roasting pan and put in oven to heat.
    Combine all the other ingredients. Squeeze, wring and throttle the grated vegetable to get out as much liquid as possible. Mix it in with everything else, then portion out to fritter size portions (like a crumpet but thinner) into the hot oil, which should sizzle.
    Cook for 10 mins per side, check for doneness.


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    • 8 min
    Fudgy, luxe (Cost of Living) carrots

    Fudgy, luxe (Cost of Living) carrots

    Once you let the sugars in a humble, rudimentary vegetable like the CARROT caramelise, they can really strut their main character energy in a dish like today's.
    1 x 2kg bag of carrots, cut on the angle about 1 inch thick
    1 - 1.5 tbs cumin seeds
    salt
    olive oil
    Rub the oil, cumin and salt into your chopped carrots while your oven warms. Roast the carrots at 200C for about 25 mins until fudgy and sweet. Meanwhile whisk the juice of a lemon with a few spoons of honey, tahini optional. Serve with freshly chopped dill, a crumble of fetta or some (sloppier) goat's cheese, a generous drizzle of your lemon-honey dressing and a sprinkle of nigella seeds. YEP. YOU DID THIS.


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    • 6 min

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