5 Minute Food Fix

• GIFT IDEA: Yumi's "Treasure" Jam

  Yumi is not into consumables and plastic crap as gifts. Because don't you reckon everyone you love already has the things they need? Why buy them something that will probably end up in landfill?If you *REALLY* want to give gifts, how about money? We'll take some!Failing money, a wonderful gift is something home-made. A card, some bikkies, or *THIS* beautiful, vivid and amazing-looking raspberry jam.I took the main bones of the recipe from The River Cottage but added pectin, which you can find pretty easily in mainstream supermarkets. Hosted on Acast. See acast.com/privacy for more information.

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• 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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• 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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• 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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