5 Minute Food Fix

• Number 1 Cookbook in Australia

  One of Simon's cookbooks has gone to #1 in Australia for the past fortnight.It's called The Weekly Grocery Shop and you can buy it here.The idea kind of inspired Yumi to make croutons (again). This time using an innovation borne of necessity. But they're REALLY GOOD!Pre-heat your oven to 150C and find the biggest trays you have.Take one stale sourdough baguette and slice into the thinnest possible rounds.Lay out the pieces of bread like large coins over the baking trays.Use a microplane to grate a smoked tasty cheese over the bread slices.Drizzle lightly with olive oil and a sprinkle of salt and sesame seeds (optional).Bake for 15-20 mins or until smelling toasty and feeling very crunchy.Store in an airtight container until needed - should last 2 weeks.Serve in Caesar Salad, Rocket and Pear Salad or on any soups. Hosted on Acast. See acast.com/privacy for more information.

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• Simon's WINNING Chicken Soup

  Simon's amazingly healthful and generous Chicken Soup *IS* pretty winning. He tries to massage my competitive gland by telling me Kate Brown (from my book publisher) prefers HIS soup recipe to mine... HOWEVER IT'S UNTESTED and THEY'RE VERY DIFFERENT!Warm 1tbs oil in a big pot.Add 4 finely sliced garlic cloves.Add a thumb of finely grated ginger and 2 tsp ground turmeric. Cook til smelling fancy.Add in 500g chicken thighs and3/4 cup of brown rice1 bay leaf and8 cups of water or chicken stock. Bring to a simmer.Cook for 20 mins.Add in 2 neatly diced zucchini and cook for the last 10 mins.(30 mins cooktime in total.)TO SERVE:Shred the chicken and return it to the pot.Check the seasoning and add salt and pepper accordingly.Serve with a squeeze of lemon and a handful of washed coriander, some chili oil (optional!). Hosted on Acast. See acast.com/privacy for more information.

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• Zucchini and Lemon Bundt Cake

  Why DO people cook sweets with vegetables?Are they trying to use up a glut?Trick the people they care about into eating more veg?OR - does it genuinely work as a flavour add-in?Today we dive into BUNDT cakes, how they go wrong, and we get specific with a Lemon and Zucchini Bundt Cake that is surprisingly easy, lasts well and uses up your dirty gourds! Hosted on Acast. See acast.com/privacy for more information.

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  5:53

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• Cookbook trial!

  Yumi is drawn to a book called The Regional Italian Cookbook but hits some speed humps in trying to make the perfect Potato Cake.Can you pronounce Spressa delle Giudicarie? In this episode you can hear Yumi make multiple attempts to say the name of the cheese, which we were unable to find (email us if you know where to get it! [email protected] ) Grease with butter a 23cm cake tin and drizzle with olive oil.Pre-heat the oven.Run 1kg of peeled potatoes through a grater.Mix with 1 egg, beaten with 200ml water.Fold through 120g plain flour (or less).season with salt and pepperMix well then put into greased tin.Top with curls of butter (I used about 100g).Top with handfuls of grated Fontina cheese or Spressa delle Guidicarie cheese.Bake on 180C for 35 mins.Serve hot! Hosted on Acast. See acast.com/privacy for more information.

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• White Pepper Chicken Congee

  Simon is full of inspiration and new information about PEPPER.So he's got a lovely recipe for a WHITE PEPPER CHICKEN CONGEE.Rinse a cup of Jasmine rice.Add it to a pot with 7 cups of chicken stock, 1 chicken breast and 1 thumb-sized piece of ginger, finely chopped.Simmer gently for 45 minutes until the rice breaks down.Remove the chicken breast from the pot and shred it to go back into the congee. Season well with salt and LOTS (talkin' a whole tablespoon here) of our hero ingredient - ground white pepper.Top with a sprinkle of chopped spring onion, a drizzle of sesame oil and maybe even another sprinkle of ground white pepper! Serve! Hosted on Acast. See acast.com/privacy for more information.

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