Does the question “What’s for dinner?” make you groan with despair?
Are you lacking both time AND inspiration?
Author Yumi Stynes and cookbook publisher Simon Davis are both busy, love food, and here to help.
In a podcast you can whack on for the drive home from work, you get meal ideas realistic enough to be cooked that night, AND you get laughs while learning more about the food you've been cooking every day.
Easy recipes and cooking hacks that will save you time and get you loving food again. For recipes, videos and laughs, check out: instagram.com/5minutefoodfix/?hl=en https://www.tiktok.com/@5minutefoodfix
And to contact the show: foodfixemail@gmail.com
Hosted on Acast. See acast.com/privacy for more information.
Does the question “What’s for dinner?” make you groan with despair?
Are you lacking both time AND inspiration?
Author Yumi Stynes and cookbook publisher Simon Davis are both busy, love food, and here to help.
In a podcast you can whack on for the drive home from work, you get meal ideas realistic enough to be cooked that night, AND you get laughs while learning more about the food you've been cooking every day.
Easy recipes and cooking hacks that will save you time and get you loving food again. For recipes, videos and laughs, check out: instagram.com/5minutefoodfix/?hl=en https://www.tiktok.com/@5minutefoodfix
And to contact the show: foodfixemail@gmail.com
Hosted on Acast. See acast.com/privacy for more information.
Yumi can't let go of trying to perfect a recipe from The Regional Italian Cookbook. Even though it demands we use a cheese that is impossible to find in Australia.
SHE IS DELIGHTED to report that she's cracked the nut! It can be done!
And is predictably delicious!
Grease with butter a 23cm cake tin and drizzle with olive oil.
Pre-heat the oven.
Run 1kg of peeled potatoes through a grater.
Put the potato "noodles" in a colander and rinse well with freshly boiled water from the kettle.
Mix with 1 egg, beaten with 100ml cold water.
Fold through 70g plain flour (or less).
season with salt and pepper and a generous pinch of finely ground white pepper.
Mix 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 the bottom shelf of your oven at 180C for 35 mins.
Serve hot!
If it still seems undercooked on the bottom, cook individual slices on your sandwich press!
Hosted on Acast. See acast.com/privacy for more information.