『5 Minute Food Fix』のカバーアート

5 Minute Food Fix

5 Minute Food Fix

著者: 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

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

Yumi Stynes
アート クッキング 人間関係 子育て 食品・ワイン
エピソード
  • Brown Butter Pasta with Smoked Paprika
    2025/11/02

    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.

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    7 分
  • Upgrading Simon's "Universally Appealing Brownie" recipe
    2025/10/28

    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 BROWNIES

    Line a 20cm square cake tin.

    Put the oven on to 180C

    Melt 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 eggs

    300g (1 1/2 cups) white sugar

    115g (3/4 cup) plain flour

    30g (1/4 cup) Dutch cocoa powder

    1 tsp vanilla extract

    Pinch of salt

    Then 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.

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    10 分
  • Yumi spills the secrets to her MARMALADE
    2025/10/26

    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 MARMALADE


    1.5kg blood oranges

    1kg sugar

    2tsp agar agar powder (optional)


    METHOD

    Wash 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.

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    9 分
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