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 gets excited to be tasked with the responsibility of cooking a cake big enough to feed a crowd, that is stable enough to take to the beach.
It uses Nagi's 'My Very Best Vanilla Cake' - which is dead-set reliable and brilliant.
A couple of variations: I cook it in a 28 x 35 roasting tin which I line with baking paper and give a light spray with cooking oil.
I also always use coconut oil (the runny, liquid kind) as the oil in the recipe.
Contrary to what I was planning when we recorded this episode, I changed my mind about the icing and used my own recipe:
YUMI's KILLER ICING
500g fresh ricotta (the kind that is sold in a basket or from the deli, NOT the stuff in the tub)
1 block of lactose-free cream cheese (I have found this in ALDI)
260g icing sugar
2tsp vanilla essence and 1tsp vanilla paste
Whizz everything up in a food processor. You'll need to stop a couple of times and scrape the mixture down the sides. Whizz until glossy and lump-free.
Dress the cake immediately if you're eating it immediately. If you're taking it somewhere, my recommendation is you decant the icing into a sealable container (I use a big, clean 2L yoghurt tub) and keep it cool in an insulated bag with a couple of icebricks until needed. (NO ONE wants beach-warm dairy!) Dress with a silicone paddle and top with hundreds and thousands and candles and other delightful nonsense!
Hosted on Acast. See acast.com/privacy for more information.