5 Minute Food Fix

This episode, your hosts Yumi and Simon go wildly off script and talk about:

The perils of buying wine as a sober person

A gumbooted and verdant field fantasy

...and there's a bunch of ridiculous lolling in there that a normal person might've edited out! WOOT!

Plus, Adam Liaw's Chicken and Mushroom Field Pie recipe is here.

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Yumi has some (actually real) ideas about what kinds of gifts mothers want this Mother's Day.

(Clue: it's not chocolate, it's not a soft toy, it's no kind of inflatable silver balloon EVER, and it's definitely not a cleaning/housework appliance.)

And Simon wants to free listeners to make the soup they CAN - not the "perfect" soup!

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It's not every day that recipe copyright and cookbook authoring is national news, so naturally Yumi and Simon have some thoughts!

From their two unique perspectives from the world of cookbooks and recipe authoring, they cautiously weigh in with diplomacy AND personal experience.

They also have a recipe to share! It's a 15 years old from Gizzi Erskine and Simon is SURE you're gonna love it!

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If you've ever been to Japan (which more and more of you have been lucky enough to do!) - you may have visited an "Onsen" - hot spring bath.

Imagine notionally teaming that idea up with the idea of poaching eggs! What?! I can just picture the eggs luxuriating in the hot spring with a teeny tiny towel balanced on their foreheads...

One of my favourite resources for Japanese cooking is Just One Cookbook and they have a great way of doing eggs that is SO EASY! (And if you're interested, the author, Namiko, also has the old-fashioned version here if perhaps you don't have a microwave.)

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In this episode our two hosts try to make each other laugh and dig a little into the culture of the Farmer's Market, what people get wrong when cooking with Haloumi - - - and what exactly this new thing is that we keep seeing on cafe menus: The HLT.

*tip: has nothing to do with Hormone Lighten-Up Therapy!

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Burrata was a bit of a fad food for a while there. Which didn't make it any less wonderful... but how do we imagine best serving this magical, pendulous bell of lactose now that we have had some experience with it?

Yumi tells us her favourite way to serve the cheese and Simon openly grieves missing out on travelling to the HOME of burrata for a burrata cookbook shoot.

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Yumi and Simon are astonished to realise that their respective kids have ALL been reading Garfield comics and this has influenced their desire to eat LASAGNA!

Trouble is - good lasagna is pretty time-consuming to make.

So what to do?

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Your hosts are VERY INTERESTED to note that the flavour of the legendary ANZAC biscuit has been co-opted and is now a ....crumble topping?

What do you think?

There are an infinite number of recipes but this one looks a lot like the classic.

Pre-heat the oven to 180C.

Combine 1.25cups of plain flour with a cup of rolled oats, 165g caster sugar, and 3/4 cup of dessicated or shredded coconut.

In a medium-sized saucepan, melt 150g butter with 90g golden syrup. When the two are combined and melted, add in 1tsp of bicarb soda and stir while the mixture fizzes and fluffs up.

Remove from the heat and immediately pour over the dry ingredients.

Mix until combined - don't overdo it.

Roll the mixture into balls around 55g each and gently flatten a bit on the baking tray, as wide apart as you because they will spread while cooking.

Cook for 12-15 minutes, maybe rotating the trays in the oven so the biscuits are evenly cooked. When you pull them out of the oven, they will still be malleable - so shape the edges and tidy the circles with a small, sharp knife if you like your bikkies fairly round and uniform.

Allow to cool on a wire rack.

NOTE: This recipe doubles really well, so make twice as many if you like!

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Simon absolutely got me onboard for fancy and considerably more expensive *smoked* salt.

But as his "fancy" side becomes more and more apparent, the upgrade is revealed!

FANCY SALT GARLIC BREAD

Leave 100g of butter on the kitchen counter to soften.

Buy a baguette from the supermarket.

Slice it lengthways.

Combine the butter with one finely grated garlic clove and finely sliced basil leaves.

Mix and spread on the baguette.

Wrap the baguette in foil, and when nearing dinner time, bake in the oven for 15 - 20 mins.

Serve with a flourish of Pink Native Australian Plum Salt.

Feel smug.

Await praise.

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Yumi has an update on what she's been inspired to cook due to working on this podcast...

She also wants to share a brilliant way of cooking TEMPEH, a delicious, vegan protein - with OUT deep frying it.

Listen for more and please remember to share this podcast with a friend! Word-of-mouth really is the greatest marketing. XX

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