5 Minute Food Fix

Both your hosts Yumi Stynes and Simon Davis have struggled to get their kids to be adventurous in their eating and cooking. This is a pretty normal stage in kid development (but gee, it can be a drainer!) and it looks like Simon's first-born is starting to grow out of it.
Her exploration of cookbooks in the home reminded Simon of a much-loved but completely forgotten recipe from Jamie Oliver's "Happy Days with the Naked Chef" days.

MARINATED MOZZARELLA with LEMON and MARJORAM
TAKE FOUR BUFFALO MOZZARELLA BALLS and slice them to 1cm slices. Arrange on a serving platter.
Spread all over with a whole container of creme fraiche. Season generously with salt and pepper. Finely chop the rind of a lemon and toss that over. Squeeze the actual lemon lemon over the top.
Add on the herb: Marjoram, ideally, but basil, oregano or parsley will also work!
Serve as a side dish with generous crusty bread or take it along to your next board meeting.
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What to do when you're having people over - want to feed them delicious food but don't want to be tethered to the stove all night?
This applies to Yumi's conundrum (what kind of menu suits a board meeting at her place?) but is a great template for Christmas too!
Simon suggests this recipe from Ottolenghi, as well as prawns, maybe some crackers, and Yumi's famous carrot cake to wrap things up.
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Yumi debriefs about meeting one of her cooking heroes (off-air Simon asked, "Was it a case of 'Never meet your heroes?' and Yumi said, "THE OPPOSITE!") and they share how to make Fatteh and a truly essential yoghurt tahini sauce which is delicious on MANY things but particularly on crisped-up leftover bread that is soaking up the juices of a perfect summer tomato.

Couple of things: Sami has a substack
Find out more about his newest book here
AND Yumi's latest book 'Welcome to Friendship' is nominated for a Book of the Year award via Booktopia. You can vote for it here!
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Simon has just worked on and published an amazing book called 'Around the World in 80 Meatballs' by Bunny Banyai that gives an extraordinary insight into how the meatball exists in cultures all around the world.

Yumi is skeptical about Japanese meatballs but Simon has an incredible German recipe that delivers with a Spinach Sauce that he is going to talk about today.

CREAMY SPINACH SAUCE
Boil a whole bunch of washed English spinach in salted water for 4-5mins. Drain well, reserving a half-cup of the liquid.
Turn 2tbs of plain flour into a roux by frying it up in 2tbs of butter. Cook it in for 2-3 mins.
Add milk then the spinach water, whisking the whole time. Add 1/2 garlic clove, chopped, simmer down for 5-6 minutes, then add back in the spinach. Season with a gentle grating of nutmeg and season well with salt and pepper.
Dunk your fave (paprika seasoned) meatballs in this delicious sauce and enjoy!
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On your favourite food podcast, Yumi and Simon talk about how to make a salad MORE intriguing.

Plus, Yumi needs to confess about the stressful experience of acting!

Find the amazing Recipe Tin Eats salad here.
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