5 Minute Food Fix

• Chocolate-Coated Strawberries for a Christmas Entertaining Treat

  TO MAKE MY CHOCOLATE COATED STRAWBERRIESPrepare byWashing, drying and hulling the strawberriesChecking there's space in the fridge for themLining a flat tray with baking paper then lightly spraying it with cooking oilI use an ALDI block of dark chocolate, melted in a metal bowl over a pot of boiling water. Simon blasts his in the microwave in ten second increments until it's perfect.I then roll my prepared strawberries in the chocolate using two wooden skewers.Use the skewers to lift up the now bathed-in-chocolate strawberry and place it carefully on the tray you prepared. Allow to firm up and serve within 24 hours. Hosted on Acast. See acast.com/privacy for more information.

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• Christmas Brussels Sprouts!

  Yumi and Simon are getting into the spirit of Christmas preparation on your 5 Minute Food Fix! Now is the time to start envisioning your perfect meal. So...SIMON'S MONSTER BRUSSELS SPROUTSHalve 500g of Brussels Sprouts, toss in 2tbs of good olive oil and sprinkle with salt, then roast them in a hot, 230C oven for 15 - 20 mins.In a mixing bowl, toss the now cooked and charred sprouts with a tablespoon of your favourite chilli crisp oil, and a teaspoon of soy sauce and/or rice wine vinegar. At the end, toss through a handful of chopped roasted peanuts or sesame seeds. Hosted on Acast. See acast.com/privacy for more information.

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  5:40

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• CHRISTMAS IS HERE = Panettone Ice-Cream

  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.

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  9:05

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• Yumi's summer crush: Tomato with Pine Nuts, Chilli and Mint

  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.

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• Cheesy Vegan Kale Chips

  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.

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