5 Minute Food Fix

[RECIPE IN SHOW NOTES] Simon and I LOVE granola. But we don’t love paying $18 for what’s essentially a bag of OATS (and don’t get me started on café prices...) Luckily, I used to work in a café where I picked up a few tips on how to make DELICIOUS, HEALTHY and CHEAP!!! granola, which I’m very excited to share with you in this episode. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients 4 cups of whole rolled oats 1 tsp salt cinnamon (optional) 1.5 cups of whole nuts eg., pecans, pepitas, almonds, etc. Method TOSS all this around. Turn oven on to 175C and get out your biggest baking tray out MIX 1/2 cup oil (eg., firm coconut oil), 1/2 cup honey, 1 tsp vanilla essence or paste - combine these ingredients in a bowl and melt lightly in the microwave Pour over the oats, add everything to the baking tray, and roast for about 10 minutes. Toss and if necessary, bake for another 3-5 mins. When browned and releasing delightful aromas, remove, add in a cup of dried fruit, including (if you want), dried ginger sliced finely. Serve with yoghurt and fancy berries. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] I had a massive fail with pumpkin, which I'll tell you about in this episode. And many of us have had fails with pumpkin, mostly because we're overwhelmed by the prospect of taking a knife and trying to hack into these massive vegetables. Simon has a hack (!!) for overcoming our reluctance to hack into the pumpkin (and it actually works) and I will share my tip for making it tasty as heck with minimal effort. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe 1/4 of a Jap pumpkin, cut into wedges harissa paste, brushed over the wedges, about 2 tbs. oil, salt and pepper. Cook for 30 mins, in 180C oven, keeping an eye on it because it can go from rock hard to incinerated See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] A contender for the national dish of Australia is Salt and Pepper Squid. Dearly loved and actually affordable, this is a dish you *can* learn to cook at home. Also, if you would like to nominate Yumi and Simon for an OAM for managing to marry the image of squid with the image of Cinderella in this episode, please drop a line to the Governor General. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients Dry off your squid tubes really well. Season with salt. Dredge the pieces in a 1/2 - 1/2 mixture of rice flour and plain flour. Set to one side then make up your salt and pepper mixture: 1 tbs salt 2 tbs freshly ground pepper 1 tsp smashed or ground up fennel seeds 1 tsp chili powder *if there's anything you really love, e.g., Kashmiri chili, Sichuan Pepper, add that too! There's a fair bit of wriggle room for creativity and you should also taste as you go. Method Deep fry the dredged squid in piping hot oil for about 2.5 mins. Drain well then dust lightly in the S+P mixture. Taste to check and be careful not to over-season. Drain the oil but use a little of what remains to fry up 2 tbs chopped red bullet chilies and 2 tbs fresh chopped garlic (be careful, the chili will release fumes that will make your eyes water). Tumble the fried chili/garlic mixture on top of the calamari, serve immediately with fat wedges of lemon. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Here's my amazing recipe for Banana and Coconut muffins! Want more food tips? Check out the 5 Minute Food Fix Instagram. Ingredients 220g sugar 1/2 tsp baking powder 4 manky as heck bananas 1/2 tsp salt 200ml oil (eg., grapeseed or coconut oil) 150ml milk 1 egg 2 tsp vanilla 1/4 cup desiccated coconut optional cinnamon or nutmeg 380g SR flour Method Line 2 x 6-hole muffin trays with cupcake patties. Pre-heat your oven to 180C. Put ALL the ingredients below (except the flour and coconut) into the food processor and whizz until smooth. In a separate bowl, sift the flour. If you don't like lumps of banana (I quite like them but lumps make my kids gag), pour the wet mixture through the sieve, into the flour. Smoosh the last dreggy bits through. Add the coconut to the bowl. Mix everything with a large metal spoon until just combined. Divvy it all up into the cupcake patties. (The whole mix should fit into 12 muffins.) Bake for 25 - 30 mins. Allow to cool before storing them in a sealed, ziploc bag in the freezer. Pull out as needed (eg, when preparing school lunches of a morning!) 25 - 30 mins, 180C. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Got a few tins of beans in the cupboard? Chili is a weekly staple in Simon's house. He knows his stuff so I am keen to hear what he does in HIS house because it's guaranteed to be good. You'll have to listen to the episode to hear his serving suggestions. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients 2 finely chopped carrots 2 x capsicum, de-seeded and diced 1 onion, finely chopped garlic clove x 1 1 tsp sweet paprika 1 tbs of - - THE MYSTERY INGREDIENT: Mexican spice mix!! (Whuuut?? Does this exist. Answer: yup.) 1 finely chopped sweet potato 1 tin chopped tomatoes 2 tins drained and rinsed black beans 1 stock cube Method Sauté onion, carrots, and capsicum. Add garlic, paprika and Mexican spice mix and cook for two minutes, stirring. Add in tomatoes, beans, sweet potato and capsicum and cook for 15 - 20 mins. Finish with a tablespoon of butter Optional, to serve: Coriander, sour cream, Greek "yoghurt", guacamole. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Listen to this episode because it does have some game-changing info about how to get the most out of a piece of fish. Game changing! (Not exaggerating.) If you have some salmon, freezer, fridge, supermarket OR bougie fishmongers, we'll tell you what to do with it. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients Skin-on salmon Salt Flour Oil (I use grapeseed or coconut) Method Dry off the salmon pieces really well with a few pieces of kitchen towel or (more eco option) a super-clean cotton tea towel. Pre-heat the oil in a frypan. Lightly season all sides of the fish with salt, then dust it lightly with flour. Fry your fish at a time on a medium-high heat and never stop watching it for done-ness - but roughly 3 mins per side. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] If you've stashed berries in the freezer or have an end-of-season glut, here's what to do with them! Simon's tip: You can't eat them as they used to be, defrosted as the texture will be off. HOWEVER, we have a few suggestions for what to do, including this idea: make a lower-sugar, fresher jam. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe2 cups of slightly thawed blueberries in a saucepan 1 tbs lemon juice 1/2 tsp ground cinnamon mash lightly with a potato masher bring to a simmer, then add 230g plain white sugar. Bring to a rolling boil for 2-3 minutes. Remove from heat and pour into your jars. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] I have a revelation about pre-made, filled pasta! And I had to share it. (You can hear my irritation that Simon had not previously explained this absolute LIFE HACK to me.) But basically you can make a delicious, nourishing and soul-rewarding meal with a packet of pre-made ravioli and not much else. Want more food tips? Check out the 5 Minute Food Fix Instagram. INGREDIENTS (serves 1) 400ml chicken stock 120g pre-made ravioli handful spinach 1/4 lemon (optional) pepper Grana Padano or Parmesan cheese See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] A life-changing tip Simon gives me in this episode is that you don't buy herbs to PLANT IN YOUR GARDEN from the supermarket! Those ones are farmed to be eaten, not replanted in your garden! (They're rammed in too close together and won't thrive.) So what to do with the HERBS?? Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE:SALSA VERDE!2 garlic cloves 2 big handfuls of basil and parsley 1 handful mint couple of cornichons or gherkins 3-4 anchovies/teaspoon capers 1 tbs Dijon mustard 2 tbs red wine vinegar 8 tbs your best olive oil. Pulse in the blender, (don't blend all the way to hell) See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOWNOTES] Warning: I say something ridiculous at the end of this episode that might make you lol or need to lie down. Okay, so feeding kids is a struggle and feedback we repeatedly get to this podcast is - "HELP, I need school lunch inspiration!"Frankly, Simon and I are living it. So here's a solution that *may* work for your kids (no promises), but it's also a terrific recipe for adults, particularly if you love ricotta!Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe: Tiny Cheese Pies Makes: 24 Cooking time: 20 minutes Prep time: 5 minutes Ingredients: Olive oil spray for greasing 500g ricotta 1 egg 1 generous handful of soft herbs of your choice, plus extra to decorate 1 cup finely grated parmesan 8 cherry tomatoes, quartered Salt and pepper Method: Preheat the oven to 150°C. Spray a 24-cup mini muffin tin lightly with olive oil spray. Place the ricotta, egg, herbs and parmesan in the food processor and process until smooth. Spoon 1½ tablespoons of the ricotta mixture into each muffin hole. Top each with a tomato quarter, a few herb leaves and a shake of salt and pepper. Bake for 15–17 minutes, or until set and golden. (If the pies are still pale on top, switch the grill on and place the tin under it for 3–4 minutes until nicely coloured.) Remove from the oven and leave to cool slightly in the tin before serving. TIP: If you want to make these for your friends, have the mixture ready to go in the mini muffin tin and keep it in the fridge until they come over, then pop them in the oven with a timer set so that everyone gets to enjoy them hot out of the oven. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Simon and I both LOVE a loaf tin for "everyday baking perfection". It's LOW-PRESSURE, low-stakes, but high rewards, and Simon gets so excited in today's episode that he may even actually use a swear word. Just sayin'. Slice it and butter it, Simon! Madeira cake, anyone?Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE:900G loaf tinGreaseproof or baking paper175 g softened butter175 g caster sugar3 large eggs1 lemonfew drops of vanilla extract200 g self-raising flour50 g ground almondsSplash of milk if necessary (optional)METHOD:Heat oven to 170C/150C fan. Butter and line the base of a 900g loaf tin with greaseproof or baking paper.Using an electric whisk, beat together 175 g softened butter and 175 g caster sugar until light and creamy then beat in 3 large eggs one at a time.Add the grated zest of 1 lemon and a few drops of vanilla extract.Now beat in 200 g self-raising flour and 50 g ground almonds until you have a thick batter. The batter should be pretty thick, but you want it to be able to just fall of a wooden spoon (add a splash of milk if you need). Tip the batter into the tin and smooth over the top. Bake for 55 mins to 1hr until a skewer inserted in the middle comes out clean.Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing.The loaf will keep in an airtight container for three days. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Okay so we talked about slow cookers already but this recipe is worth it! Cherry tomatoes are cheap and the stunning reminder that summer is just behind us, and with Simon’s Confit Tomatoes recipe, you can cling on a bit longer because these will last a couple of weeks in the fridge. (I know this because after recording this episode I immediately went home and made the recipe, see Instagram. for proof!) Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeIngredients:500 g tomatoes3 cloves garlic (peeled and smashed)¼ cup olive oil1 teaspoon saltA few sprigs of fresh thyme if you’re feeling fancy.MethodAdd everything to slow cooker and leave on low for 3–5 hours (or high for 1-2) until the tomatoes are wrinkled and soft but not falling apart. Leave to cool, season to taste... and you’re away. But what to do with it? Spread on ricotta, over burrata... add to a cheese board. Serve with grilled meats, fish. Top eggs, rice or spread in a sandwich. What can’t you do with it?! And look, if you don’t have a slow cooker (or want to use one) you can make this in the oven – add everything to a baking dish and cook for 1 hour at 150C instead. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

There's pretty much no way to burn food in a slow cooker, and it’s such a GIFT to get home from work and smell the dinner you got started that morning. If you have a slow-cooker gathering dust in your kitchen, RETHINK your recipes and avoid the old-school ones to avoid uniform slops! Listen to this episode to learn Simon's favourite slow cooker recipe. Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeIngredients: Indian Chicken (uses Yumi’s chickpea spices) Ingredients:6 chicken legs (drums and thighs) 1 onion 4 garlic cloves, grated A chunk of ginger, grated 2 tbsp tomato paste 2 tbsp spice mix (garam masala or your favourite) 4 cups chicken stock 500 g kipfler potatoes, sliced thick ¾ cup tomato passata ½ cup cream Method: Brown the chicken legs, skin side down, in a pan in oil or ghee until golden for 8–10 minutes. Season with salt and pepper, then throw them into your slow cooker. Add the onion, garlic and ginger to the pan and cook until the onion is golden, then add the tomato paste and cook for 5 mins until the sauce darkens and smells fab. Chuck sauce into slow cooker over chook, add stock and potatoes, cream and tom puree and leave to cook for 7-8 hours low, 4-5 hours high. Remove the skin and bones from the chicken if you like (AND SEASON WITH S&P) before topping it with yoghurt and torn mint. Serve with flatbread, naan or rice. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

People talk about “love languages”? When my son wants to bond with me and hang out and spend time, he asks if we can cook a cake together ...and this is his absolute favourite. It actually is pretty good and keeps well but the big drawback for me has always been that it uses 5 egg whites and then I’m left with these yolks. Hence see the SEMOLINA GNOCCHI recipe. Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeWet ingredients:20cm cake tin, lined with baking paper190g butter, soft250g white sugar1 tsp vanilla essence3/4 cup milk5 egg whites (leftover from Semolina Gnocchi)Dry ingredients:1 1/2 cups self-raising flour1/2 tsp baking powderpinch of salt3/4 cups cornflourMethod:Cream the butter and sugar until fluffy. Slowly add the milk and vanilla.Combine all dry ingredients by running them through a sieve.Resift if you're feeling motivated, then add to the wet mixture. Meanwhile, beat the egg whites until stiff. Mix half the egg white mixture into the cake mix, trying to add air, not smash air out – then use a light touch to add in the remainder. Pour half of the batter into the cake tin, then get your kid to swirl over a few drops of pink food coloring. Top with the remaining half of the cake mix and then bake at 150C for 70 minutes. Allow to cool before icing it. My basic icing: 1 ¼ cups of icing sugar, in the food processor. Melt 10g butter with 2 tbs lemon juice and add it to the food processor. (The kids have complained bitterly about the lemon flavour, so choose judiciously.) Mix, adding more food colouring! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

OMG THIS RECIPE. It's SO GOOD. According to Simon, the fancy name is Gnocchi Alla Romana, which sounds intimidating but the method is SIMPLE... I recommend coupling this recipe with Manbaby's Cake. The two recipes go together, because one uses all egg whites and one uses all egg yolks. Frankly, I find those half-egg-only recipes a bit wasteful because who’s that organised?? Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeIngredients60g butter1/4 tsp whipped garlic or a slightly smushed garlic clove which you will pull out later 1.25L milk 5 egg yolks (save egg whites for semolina gnocchi)200g cheddar (see recipe)Method:To begin, in a medium saucepan, over medium-low heat, bring milk, butter and garlic to a boil. Reduce heat and slowly add in 375g semolina. Whisk as it cooks and bubbles until thick and porridgey. (4 mins). Decant the lot into a large mixing bowl and allow to cool for 1 hour. Add in 5 egg yolks and 200g of the best cheddar cheese you can afford, grated (I use Mersey Valley or an English imported if I'm rich that week). Spread the lot out onto your largest baking trays and allow to cool overnight. Next day, cut your semolina into triangles. Arrange in an overlapping formation on a baking tray and cover with grated cheese, bake hot for 15 - 20 mins. Serve with a simple grated tomato sauce. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

I love the versatility of this pasta salad - AND the fact that a pasta salad exists that's not gluggy and has ZERO mayo.Versatile? - in that you can have it warm as a main for dinner. Yes.But you can also have the leftovers next day at work or school. (Make sure you bring it to room temperature to get the most yum for your buck.) Some might even argue that it tastes *better* the next day!Work up the zingy flavours with genuinely yum lightly-dried basil from Gourmet Garden which you find in the fridge section of your supermarket near the herbs. (This stuff lasts 4 weeks so you've got a WHOLE MONTH to use it up = less waste.) In this recipe I activate the basil even more by stirring it through the dressing first then pouring it all over the tomato. Basil + Tomato = 😍Hot tip: If you want to get fancy, you can swap out the peas for shelled edamame. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE:PASTA SALAD:375g pasta (I used high fibre veg twists)500g tomatoes, chopped. You can use halved cherry tomatoes but reg tomatoes are cheaper150g good deli olives (if you don't like olives, sub in 300g good quality tuna, drained)1/2 cup smoked almonds, chopped1 cup thawed frozen peas270g drained cannellini beans (1 tin)DRESSING:1/3 cup olive oil2 tbs good white vinegar (I use white balsamic)3/4 tbs salt1 tsp honey1 tsp minced garlictons and tons of freshly cracked pepper2 - 3 tbs Gourmet Garden semi-dried basilMETHOD:Boil the pasta in water salted with 1 tsp salt for 1 minute LESS than the recommended time.Meanwhile, prepare the dressing:Mix all the dressing ingredients together and stir well to dissolve the salt and honey.Chop the tomatoes loosely, they don't have to be perfect, and set in a good-sized bowl.Pour the dressing over the tomatoes and mix well.If the peas are still hard, add them to the pasta as you pour the water out once the pasta is cooked.Drain the pasta well.Mix the salad ingredients lightly through the cooked pasta. Serve warm or at room temperature.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

What's the sell with a mug cake? Well, it's a single-serve. It comes out hot. It can be done in a work setting without bothering anyone and it's LITERALLY FRESH, HOT, PUDDINGY CAKE. Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeIngredients100g caster sugar 100g ground almonds 100g soft butter 1 egg 1 tbs vanilla paste 2 tbs sour cream 1/4 tsp salt 1/4 tsp baking powder 60 ml milk Also needed:100g self-raising flourFresh or frozen berries (see recipe)Method:Mix all the ingredients except flour and berries together in a food processor until well combined. Remove the blade from the food processor, scrape any batter off, then stir through self-raising flour. Spoon between 85 - 100g of mixture into your mug or ramekin. Dot with berries. I ADORE raspberries in this when they're in season. Frozen ok too. Blueberries, even cherries will work. Microwave single serve on high for 1.5 mins and serve immediately. Totally great as is or serve with pouring cream and/or vanilla ice cream. Portion out leftovers in 85 - 100g amounts into a muffin tin then freeze. You can pop them out once frozen and move them to a plastic bag to take up less space in the freezer. They microwave brilliantly from frozen. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

How, how, how have we not talked about these before?! First up: can they be a full meal? (answer: YES, and in Mexico, they're often breakfast!) So can they be healthy? Well, it depends... if you follow Simon's GENIUS topping ideas you’ll end up with something pretty awesome – and a great gateway meal for introducing kids to combined foods! Want more food tips? Check out the 5 Minute Food Fix Instagram. Things to think aboutChoose thick corn tortilla chips (no Doritos!) Resist urge to overcrowd. Build on oven tray in layers. First chips, then grated cheese, couple of minutes in very hot oven to melt cheese, then out for another layer of chips and cheese to repeat. Cook to perfection – outer chips browned, almost slightly burnt, and cheese crispy and crunchy At the end you can dollop on the other ingredients but again don’t go too heavy. You can always serve excess in separate bowls and if you shove too much on then your risk drowned chips and a soggy, mulchy mess Not the place for fancy pants ingredients (hold back the apple smoked beef cheeks etc.) Make your own tomato salsa! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Corn Fritters are one of the cafe foods that I'm MOST OFTEN disappointed by. Cafes seem to get corn fritters wrong - the corn is dry or the fritter mixture is too floury and gluey. It's enough to put you off all corn fritters! The optimal fritter - sounds like I'm being cute, but - THEY SHOULD TASTE LIKE CORN. Not like crap pancakes. Not like onion. Like corn.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Via Scotland, we find a way to bypass pavlova, disrespect the Eton mess and keep moving well past it to "Cranachan" - a revelation for those who LOVE creamy, berry desserts. Seriously - you need to try this.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

In all its forms, tiramisu is very goddamn delicious. Simon - our cookbook expert, our living, walking encyclopedia of recipes, has something to drive you wild. He says it's easy, and it's a total game-changer.Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

De-mystifying veggie food is one of our jobs on 5 Min Food Fix! Tofu Puffs are available everywhere, (trust me, they actually are. Usually in the refrigerated section of the supermarket near things like fresh pasta and Hokkien Noodles). Buying tofu in this form basically takes away the job of deep-frying fresh tofu to both concentrate the protein and change the texture to a spongy, absorbent and chewy ingredient. I'm going to take you through a really easy.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

During lockdown I went deep into Greek desserts and this recipe is one of the outcomes. It's SO up my alley - sweet, milky and uncomplicated. Basically if you've ever eaten the centre out of a custard pie and tossed the crust over your shoulder? This is for you. Thank me later.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Tree-ripened, home-grown apricots were part of my childhood and frankly, I've never tasted better. Sadly, shop-bought apricots are the only ones I get now since I haven't returned to my home turf in the Mildura region since 2000 (!!) - BUT - on this episode Simon will take you step-by-step through a recipe that makes the utmost outta whatever apricots you can get your hands on. He'll also rhyme "Yumi" with "Halloumi" and *ALERT* this ep contains a great idea for your Christmas spread!Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

For two food writers who LOVE food and love raving about food, asking: "What is this year's fad food?" is going to yield an interesting answer. I won't tell you what it is here (you'll have to listen to the episode) but this recipe give you a brand new way to way to serve said fad food, PLUS a sexy way to prolong the life of your fennel.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

The days of going out for $16 plates of gyoza don't have to be behind us - - but have you noticed the supermarket freezer section these days has a pretty impressive selection of cook-at-home gyoza? They make an EXTREMELY handy last-minute dinner. Make up a dipping sauce of soy sauce, rice vinegar, a tiny amount of sesame oil and fresh chilli. Then listen to this episode for how to get the most out of your gyoza without f*cking them up, and EVEN adding the fancy lacy lattice that you get when you order pot sticker dumplings. DELICIOUS.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

The Thai combination of steamed glutinous rice, coconut milk and fresh, firm mango is truly one of life's delights. Getting it for dessert while out at a Thai restaurant is one thing: but trying to cook it at home presents a whole raft of challenges. Having run through them all, Yumi has a foolproof way that you can do this at home. Warning: You may overeat this stuff, it's *that* good.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

If Blue Cheese Pasta sauce always seemed too tricky for you to attempt at home, TRY THIS! It's freakin great. In this episode you WILL hear Yumi wax lyrical about ALDI, and in particular, their Blue Cheese. If you don't have access to an ALDI, try Castello Blue. This is so easy it could be part of your permanent repertoire.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Simon *loves* a yoggurty sauce. So much so that he's turned me onto it and the humble Greek Yoggurt As Sauce has PERMANENTLY found a place in the Stynes household. So let's talk about how to make the classic (and delicious) Tzatziki!Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Todays episode is a trust exercise between Simon ands Yumi - like one of those team-building things you do when one of you has to fall backwards, and the other person who's standing behind you has to catch you... Except you fall backwards into a bowl of frozen fruit. Brrrrr....! Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

'Ceviche' doesn't need to be intimidating. First up, it's pronounced "chur vee chay" and it can take literally 5 minutes to throw together. Imagine it sort of like a guacamole, in that you scoop it up and eat it off a cracker or fried tortilla, except it's made out of cubed white fish with a little bit of chopped onion, coriander, chilli and lime juice. SO GOOD. And look, its origins are not Aussie, but shall we make it Aussie?Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

WARNING: In this episode, the phrase "butt stink" is uttered twice.My mum has her own rather impressive Japanese pickling systems that I will, one day, create a whole hilarious TikTok video around. Meantime, let's imagine a burger, charcuterie, fancy sandwich-type situation where some quick-as-shit pickled onions might be completely appropriate? Yep? Then this episode is your friend.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Panzanella Salad - also known as 'Bruschetta Salad' or Bread Salad. This is a great way of using up leftover bread that is great for the environment but also FREAKING YUMMY because a). Bread is freakin yummy anyway - duh - and b). Bread takes on all these interesting textures and flavour characteristics based on what it's been pressing up against in that salad bowl. Usually tomatoes, onion and basil and then a wild drizzle of balsamic vinegar, but hey, listen for more.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

If there's a party or birthday, how do you supply that feeling of Celebration - without a cake?I know that when someone *I* love is celebrating their birthday, I really want them to understand that they're loved and the cake is SO much a part of that. So what do you do when you also have to consider everyone's serious allergies - and can't even make a cake?I buy a whole watermelon and then sculpt it into an impressive shape, then top it with - - a sort of porcupine of fruit kebabs. Have a listen for more.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Pre-cleaned mussels are readily available everywhere, and as far as fresh shellfish goes? Pretty affordable. Simon explains how the Belgians eat them with chips (!!) and as a former kitchen-hand, Yumi explains why mussels are a great entry-level seafood in that they give you lots of indicators that they're 1. Cooked. 2. Not rotten! Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

If you're no stranger to a Barbeques Galore or Bunnings store, you might've seen woodchips for sale. Those are for infusing your barbecued food with smoky, delicious flavours and today we'll talk you through how to do CHICKEN on the barbie with the sexy addition of wood.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

If a recipe looks good on TikTok, does that mean it's good? There was a recipe doing the rounds on TikTok that sucked me in. YES IT DID. It looked like it *could* actually be yummy. But like my tax return, actually DOING IT just seemed out of reach so I got Simon to do it. The results? Listen here.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

WARNING: Simon disrespects Vegemite in this episode! 2 ingredients? Pasta + butter = World's Easiest Dinner.For nearly 10 years, Simon edited nothing but Italian cookbooks. So even though he's not Italian, he does come with some experience with pasta. A simple 'Pasta with Butter' is exactly as it sounds, but we supply some helpful hints within this episode to elevate your 2-ingredient meal.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Have you ever worked for HOURS and spent heaps of $$ on making a curry paste from scratch and then the results were kind of - meh...? There's a lot to be said for buying a jar of curry paste or even a whole entire curry kit and making the most of your time to watch TV and stalk celebrities on social media! RIGHT? The pre-made kits you can buy now are the best they've ever been. Low in chemical preservatives and HIGH in convenience, not only will we give you permission to use them without feeling like a shit cook, we'll talk you through making the most of them.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Is watermelon not perfection - by itself? Simon is having a romance with the delightful Aussie-grown watermelons that are unlike anything he had when back home in England. In today's episode, Simon grapples with the giant melon to get it on the table as part of a salad.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon are still on a little break... so we are reheating some of our fave episodes from the past year! And this one is all about getting your kids to eat those green little trees. And Simon shares his recipe for a delicious broccoli pasta sauce. Want more recipes and inspiration? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

HAPPY NEW YEAR! We are still on break! So here's another one from the vault, this time it's all about salads. Want more information? Check out the 5-minute food fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

I know we just passed Christmas, but if you've got another family gathering, picnic, BBQ or just want some damn good potatoes, this is the recipe to follow. You will not regret cooking these little suckas. Bon Appetit! Want more recipes and inspiration? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

You got flatbread? You've probably got a meal. In this REHEAT we are looking back at all the great ways flatbread can be dinner. Want more information? Check out the 5-minute food fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

If you celebrate, we hope you had a fantastic Christmas. No we aren't reheating food on this episode (although I am sure you will be... how good are Christmas leftovers), instead we are taking a journey through our back catalogue whilst we take a little holiday break. On this reheated episode we are looking back at an episode where Yumi and Simon explain how you can best cook chicken on the BBQ! Want more information? Check out the 5-minute food fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Making pasta from scratch is deeply soothing and wonderful - but sadly, us 5 Minute Food Fixers are too busy to do that. What we CAN do when trying to give ourselves some self-care, is make a Garlic Prawn Linguine!! It's really uncomplicated. You basically need access to prawn meat (hot tip: the supermarket has affordable prawn meat in the deli section). You need your fave pasta. Some garlic, some oil, some salt and that's basically it.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Trust me, you need the patience of a saint to get your Christmas seafood on Christmas eve. It is pretty manic out there, people, and we want you to stay safe. There ARE ways you can get fresh seafood for Christmas WITHOUT facing down the zombie hordes, and you need to listen to this episode to hear some suggestions. Also, as someone who's worked with seafood for years, I nominate MUD CRAB as the best, the absolute pick. And I'll tell you how to let that flavour sing. Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Everyday luxury = smoked salmon. Yumi and Simon are both fans of what smoked salmon can do to a bagel or scrambled eggs. With Christmas canapes in mind, what else can you do with this wonderful ingredient? Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

I have a real weakness for Christmas Pudding and I love and adore the spices, the dried fruit and the addition of fresh cream. Today's podcast talks you through a recipe that gives you all of that - but the summer interpretation. And if you're doing this for actual Christmas Day? You could prepare it now and it will be fine to serve on the day, with ZERO stress. Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

You thinking of cooking prawns this Christmas? It's not tricky AT ALL. Yumi has some tips on how to avoid your lovely prawns tasting like "fridge" - and how you can game the whole fish market situation to get the yummiest thing in your mouth for the best price. Want more food tips? Check out the 5 Minute Food Fix Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoicesSee omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.