5 Minute Food Fix

Yumi and Simon catch up with each others' Christmas plans and while Simon will be a guest at someone else's soiree on Christmas Eve, he plans to bring this amazing Panettone ice-cream dessert which will be both AMAZING, and really easy to make!Allow 1L of your best quality vanilla ice-cream to soften on the bench for 10 mins.Meanwhile, crumble up a 300g mixture of inside soft bits and outside crusty bits of the Panettone you have that's getting a bit tired.Stir these through the ice-cream, along with half a cup of chopped nuts, eg., pistachios, half a cup of dark chocolate chips, and a quarter to half a cup of glacé fruit like cedro. Add half a teaspoon of orange zest and a splash of amaretto.Smoosh it into a lined loaf tin and smooth the top and get the whole thing back in the freezer.TO SERVE:Slice the loaf into neat slices. Garnish with crumbs of Panettone or, Simon's suggestion? Some microwave-softened PISTACHIO CREAM. Hosted on Acast. See acast.com/privacy for more information.

What is not to love about some of the weirdly specific cookbooks out there?You're going to hear about one that Yumi found that is so weird, and so niche, she will obviously never cook from it! Lol.THEN, there is the wonderful 'Tomato' by Claire Thompson. The book is a celebration of this wonderful ingredient and all that it can do, and from the book a recipe that is now officially Yumi's Summer Fling / Crush, and yes, we will be having it over and over. (I even dehydrated a version of this without the fresh mint and took it hiking. It slapped.)PEEL 1kg of fresh tomatoes.(Do this by marking criss-cross in the bum of the tomato with a sharp knife, dunking the tomato for about 30 seconds in a pot of boiling water, then dunking the tomato into an ice bath. The skin should come off easily after this,)Fry up 2 cloves of garlic in 2tbs of oil. (I skip the garlic.)Add in a chopped fresh red banana chilli or 2.Add in the peeled, loosely chopped tomato.Season well with salt and pepper.Cook down for 12 minutes. In the last 30 seconds, add 1/2 tsp mint.TO SERVE: Spoon the tomato mixture onto a lipped platter. Fry up 2 more tbs of good olive oil with 2 more cloves of chopped garlic, add in 2 tbs (I add a lot more: 1/3 cup) of pine nuts. Drizzle this mix over the top, adding in as much freshly torn mint as you want.PS. I discovered this dish exists in Sami Tamimi's wonderful cookbook 'Falastin' as a dish called Galayet Banadoura that is pretty much exactly the same, including the need to peel the tomatoes! Hosted on Acast. See acast.com/privacy for more information.

On one of Yumi's hikes, the hikers went bananas for Gemma's Cheesy Vegan Kale Chips, based on this recipe.The question was: Would the yumminess translate to home?Good news is: YES!So with a fair bit of pride, Yumi wants to share her version of the recipe, which leans into her love of spice (and allergy to garlic and onion):YUMI'S BEST-EVER CRUNCHY VEGAN "CHEESY" KALE CHIPSPrepare 1 big bunch of good kale, washed, dried and torn off the inedible spine in big piecesIn a food processor or blender, mix:400g cashews, soaked for a couple of hours or overnight100g nutritional yeast2tsp flaked salt100ml macadamia oil1 tsp ground white pepper1 tsp chilli flakes1/2 tsp ground ginger60 ml waterzest and juice of one good, juicy lemonMassage or wipe the cheese mixture onto every kale leaf. This is a long and somewhat tedious process so before you get your hands dirty, have a podcast ready. (Can I recommend 'Ladies, We Need to Talk'?)Spread each leaf out onto your drying racks or oven tray. They dry better if not clumped together and not folded or scrunched.In a dehydrator: on the highest setting for about 10 hours.In the oven: at 120C for around 2 hours, but check. Some spots on the trays will be hotter than others.Store the crispy chips in an airtight container.Any leftover cheesy mix can be stored for 4 days, or frozen until needed. Hosted on Acast. See acast.com/privacy for more information.

Yumi has a dilemma. A beloved friend has given her a sourdough starter!Now what?Do you really want to take care of another living being?Your hosts also lament the demise of printed food magazines that they have loved and appreciated over the years!DATE SWIRL240g sour cream1-2 tbs date syrupGently swirl the two together (but don't fully mix) and serve on pancakes, on sticky date pudding, etc.THE FULL RECIPE HERE Hosted on Acast. See acast.com/privacy for more information.

Feedback can be ...alarming? Unwelcome? But in Simon's case, it was feedback from a parent at his kids' school that reminded him of just how good a crispy chickpea can be!So what else to do with the idea?A coeliac-friendly, vegan delight, this is CLASSIC Food Fix: Simple, quick to prepare and within reach for the average home cook, but with STUNNING results.METHODDrain and rinse 1 tin of chick peas, dry them well, then crush them with a rolling pin or another tin.In a large frying pan, heat 4tbs of olive oil.When hot, add the chick peas and spread them out.Give them time to crisp up, stirring occasionally.When you're pretty sure they're ready and crispy, add two finely sliced garlic cloves and fry for another 30 seconds.Take off the heat and add the zest of 1 lemon, a handful of finely chopped parsley, and season well with salt and pepper! Serve on top of pasta, salads, a tomato carpaccio, a tuna rice bowl or on top of a bowl of roasted vegetables.Store in an airtight container! Hosted on Acast. See acast.com/privacy for more information.

ENGLISH CULTURE?Simon loves sharing where he's from and frankly, these delightful insights always go down well, especially with a strong mug of English Breakfast tea. Today he waxes lyrical about something I've heard of but never really experienced: the FlapjackSIMON'S SUPER SIMPLE FLAPJACKS200g butter200g brown sugar200g golden syrupMelt together in a saucepan until smoothStir in 400g of rolled oatsPress into a 20 x 30cm square tinAdd whatever yummy nutty thing or fruity thing you want. Or leave plain!Bake 180C for 20mins.Allow to cool in the tin then slice into bars or squares. It should last a couple of weeks! Take it on hikes, to work, football, etc. Hosted on Acast. See acast.com/privacy for more information.

Yumi kicks off the episode with a confession that SOUNDS bad but if you're an over-worked, under-slept working parent, you probably get it.And HOW GOOD IS FRESH CHEESE?Get some inspo for how a little tub of bocconcini could level up tonight's meal XX Hosted on Acast. See acast.com/privacy for more information.

If you've been referred to this podcast because one of your friends knows you like camping - this episode is for you!Yumi is a keen hiker and so a lot of the food she makes in *normal* life, she's assessing as to whether it could be repurposed as something lightweight and long-lasting that could come on a multi-day hike.This recipe, from Meera Sodha's wonderful book EAST - delivers. Of course, Yumi has to make adjustments, so her version is:In a HEAVY BASED PANFry up 2 stalks of curry leaves with 2 cinnamon quills, 1.5tsp of finely grated fresh turmeric, 1 lightly bashed lemongrass stalk, cut into 3, tbs black mustard seeds, 2 long red chillies, 1.25tsp salt.Add a pre-chopped fennel bulb OR onion.Fry until the onion or fennel is soft.After 10-15 mins, add in 150g - 200g of dried red lentils, 2 tins of coconut milk and a tin of water. Stir well.Cook for about 25 - 30 mins until the lentils are soft and creamy.Top with some crispy fried curry leaves! DELIGHTFUL! Hosted on Acast. See acast.com/privacy for more information.

Both your hosts tend to obsess over foods, recipes or ingredients and deep-dive with said specialty before turning to grab a new obsession.For instance, Yumi (me) right now is in the thick of trying to make the perfect Char Kway Teow (fresh, wok-fried Malaysian noodles that are beyond excellent when done well).Simon revisits one of his past obsessions, sweet paprika, and is delighted to find a new way to cook with it that is both super-simple, and fast.The sweet paprika that Simon recommends looks like this. Hosted on Acast. See acast.com/privacy for more information.

In this episode, Yumi confronts Simon with something questionable he did with a shot of coffee... And she then razzes him about how she improved his own recipe!FULLY LOADED PECAN BROWNIESLine a 20cm square cake tin.Put the oven on to 180CMelt in a bowl over hot water 125g chopped butter and 100g dark 85% chocolate,Remove from heat and allow to sit for a moment.Quickly add in 3 beaten eggs300g (1 1/2 cups) white sugar115g (3/4 cup) plain flour30g (1/4 cup) Dutch cocoa powder1 tsp vanilla extractPinch of saltThen stir through 180g of pecans. This batter will be very stiff! Bake for 30 mins. No less! Be careful not to overdo it and have your nose on HIGH ALERT for any burning smells. Hosted on Acast. See acast.com/privacy for more information.

MARMALADE shouldn't be out-of-reach for the average home cook!And if you LOVE the weird, spreadable, sour, sometimes bitter preserve, then you really must try home-made, because there's nothing as good available to buy in mainstream shops, although Simon does have a few he thinks are "pretty good".DELICIOUS RUBY BLOOD ORANGE MARMALADE1.5kg blood oranges1kg sugar2tsp agar agar powder (optional)METHODWash the skin of the blood oranges, remove any stickers and seeds and prepare to get chopping.Cut off the rough nubby ends of the oranges then halve them, and slice them into crescents slightly thinner than a 20c piece. (Same thickness is fine.) Compost excess pith.Soak the orange slices overnight in just enough water to cover them.Next day, sterilise 6-8 jars with metal lids by putting them in a cool oven and then turning it on to 100C for 30 mins.In a large pot, bring the blood orange slices and their water to the boil. Once boiling, reduce to a simmer and set a timer for 40 mins. When the timer sounds, pour in the sugar. Stir to assist it to dissolve. Set another timer for 40 mins and keep cooking it gently so it's bubbling, but not furiously. Now you'll need to keep an eye on it so it doesn't burn. Keep stirring and watch the level of heat so that it doesn't scorch the bottom of the pan.In the last minute, scatter over the Agar Agar powder and mix through well.Allow the jam to cool a little - say, 15-20 mins.Arrange the sterilised jar in your biggest sink. Pour out the marmalade into the jars using a ladle or heatproof jug. Screw the lids on tightly. When the jars are cool enough to handle, wash them clean of spatters and spills.Add a cute label if you can be bothered.Store in the fridge for up to 3 months.Serve on toast, with a cheeseboard, on scones or muffins. DELIGHTFUL! Hosted on Acast. See acast.com/privacy for more information.

I finally got my hands on a copy of Sami Tamimi's FALASTIN - and it's a remarkable cookbook. It's got one of my favourite tomato recipes in the entire world, a rice dish where you use Greek yoghurt almost as a stock to make a creamy white risotto (incredible), and this dish, which I have (since recording) made multiple times. It's easy, really nourishing, and has flavours that transport you to the wonderful culture and food of Sami's homeland.SESAME CRUMBLE50g white sesame seeds25g black sesame seeds150g rolled oats50g flaked almondssea saltcardamom seeds, removed from the pods and crushed50g smooth peanut butter1 egg white100g honey1tbs rose water2tbs olive oilCombine and bake at 160g for 18-20 mins, stirring twice.Serve on top of fruit and yoghurt.PS. If you want to find out more about the GRANOLA I have perfected (it really is perfect) have a look here - or search for GRANOLA TEMPLATE, episode 295 Hosted on Acast. See acast.com/privacy for more information.

Yumi is still very much hung up on the cookbook that is TOMATO by Clare Thompson, which so far has been yielding a DELIGHTFUL number of heavenly recipes, including the one which inspired her to get into a Black Olive Tapenade...Because who doesn't love a foodie quest? Find a hundred grams of the best pitted black olives you can afford!Moosh them up with 6 anchovies and a tablespoon of capers and 4 tablespoons of olive oil and a sprig of thyme!Use a sharp knife, a mortar and pestle, or a nutribullet-sized blender: The results will differ in texture, but will all be delicious! Hosted on Acast. See acast.com/privacy for more information.

Utterly thrilled with his work perk of a whole ton of beautiful, fresh pistachio nuts, Simon has gone nuts experimenting with this ingredient.He's tried nearly everything, but today's dish is far-and-away his favourite:PISTACHIO TRAY-BAKE CHICKENHeat oven to 220CTo make the pistachio paste:Chop 1 cup of shelled and roasted pistachios with one small bunch parsley. Get it quite well chopped and fine and then into a bowl.Add zest of 1 lemon, 2 finely grated garlic cloves, a pinch salt, 1 tsp Dijon mustard and 3 tbs olive oil.MIX WELL til you have a chunky paste.Take a bunch of broccolini and toss with 1tbs of the pistachio paste and set aside600g boneless, skin-on chicken thighs. Coat them with the remaining pistachio paste.Pop on tray and roast for 15 mins and then add the greens and roast for another 10 mins or until the greens are cooked and the pistachio crust has gone golden.Serve with Simon's Lemon Yoghurt. (Greek yoghurt enlivened with a squeeze of lemon juice and a pinch of salt.) Hosted on Acast. See acast.com/privacy for more information.

Yumi is going back to her mother's country with this particular culinary love affair.Zenzai is the name for Adzuki Beans when they're cooked and sweetened, but still hold their beany shape. There's fantastic info about it on this website which is particularly helpful if you love cooking Japanese food!Sweetened beans can be a weird concept if you're not accustomed to it - but give it a chance, it's extremely digestible and leaves the body feeling invigorated and powered!ZENZAI 200g Adzuki Beans1 Litre of water150g brown sugarpinch saltBoil the adzuki beans for 45mins. Drain and rinse them well then top them again with fresh cold water and bring back to the boil. Consider how watery/thick you want your finished product to be when you add the water. (Motto: "You can always add more [water, in this case], but you can't take it away!") Cook for 15 mins before adding the sugar and salt. Allow some water to evaporate but not so much that the pan is dry. Check the beans after another 30 mins. You want them soft and yielding. Hosted on Acast. See acast.com/privacy for more information.