Avsnitt
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Yumi has some personal news to share with Simon which she predicts will BORE HIM TO TEARS.
She also has an amazing Creamy White Beans recipe to share with everyone - TOTALLY NOT BORING!
It's a New York Times Cooking recipe - and you'll probably have everything you need to make it - just grab or make sure you have
Fresh CreamTomato PasteHalf a jar of sundried tomatoesHosted on Acast. See acast.com/privacy for more information.
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Your hosts have a LOT of thoughts when it comes to ordering food at a restaurant.
What are the common mistakes?
How can you absolutely nail it?
On what topics should you consult with your waiter?
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Saknas det avsnitt?
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Is there anything more inspiring for a keen cook than being asked to make something for a party at short notice?
Yumi is BACK and feeling good in her kitchen and was delighted to have a couple of cracks at making this cake by Nigella Lawson.
*After recording, she made it again for the party - here's what she said about the changes:
"Instead of Olive Oil, I used coconut oil!
(I know the whole name is Nigella's Olive Oil Chocolate Cake but I just felt the olive oil flavour was a bit intense and overpowering, whereas coconut oil is more mellow and went well.)
I also increased the cooking time by 5 minutes, to 50 mins, and in my oven, it cooked better at 160C fan -- instead of the recommended 150C.
Finally, I couldn't find good strawberries so I used raspberries instead. Looked amazing and tasted amazing!"
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We NEVER get tired of finding new ways to make potatoes exciting and delicious.
REAL QUICK:
To make Yumi's ALL KILLER, NO FILLER POTATO CRISP
Pre-heat the oven to 200C.
Have some finely chopped rosemary needles ready to go and have 1/4 cup of olive oil in a small pot, not heated yet.
Slice 4-5 decent-sized spuds into 2mm discs. Dump the lot into a big pot of salted, boiling water. Once the water returns to the boil (this will take a couple of minutes) allow the spuds to boil for 2-3 minutes then drain really well.
(I USE RUBBER GLOVES to handle the still-hot potatoes here -)
Arrange the potatoes in layered rows to achieve maximum surface area for every piece. This will take a few minutes. Put the oil on to heat. You want it to get Very Hot but not smoking.
Scatter the finely chopped rosemary over the potatoes.
Pour the hot oil evenly over the potatoes.
Place in the oven and set a timer for 45 minutes but keep an eye on them!
Serve hot. SO GOOD.
Jamie Oliver's BALSAMIC POTATOES RECIPE can be found here.
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Corn ribs had a bit of a "moment" in restaurants around the country and around the world - - but what do you think?
(email us any time [email protected])
Your food-mad hosts discuss.
Yumi also has to share about these olives she'd never tried before...
...And gives you one more thing to add to your camp cooking repertoire, particularly if you love to cook on a fire!
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This episode, your hosts Yumi and Simon go wildly off script and talk about:
The perils of buying wine as a sober person
A gumbooted and verdant field fantasy
...and there's a bunch of ridiculous lolling in there that a normal person might've edited out! WOOT!
Plus, Adam Liaw's Chicken and Mushroom Field Pie recipe is here.
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Yumi has some (actually real) ideas about what kinds of gifts mothers want this Mother's Day.
(Clue: it's not chocolate, it's not a soft toy, it's no kind of inflatable silver balloon EVER, and it's definitely not a cleaning/housework appliance.)
And Simon wants to free listeners to make the soup they CAN - not the "perfect" soup!
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It's not every day that recipe copyright and cookbook authoring is national news, so naturally Yumi and Simon have some thoughts!
From their two unique perspectives from the world of cookbooks and recipe authoring, they cautiously weigh in with diplomacy AND personal experience.
They also have a recipe to share! It's a 15 years old from Gizzi Erskine and Simon is SURE you're gonna love it!
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If you've ever been to Japan (which more and more of you have been lucky enough to do!) - you may have visited an "Onsen" - hot spring bath.
Imagine notionally teaming that idea up with the idea of poaching eggs! What?! I can just picture the eggs luxuriating in the hot spring with a teeny tiny towel balanced on their foreheads...
One of my favourite resources for Japanese cooking is Just One Cookbook and they have a great way of doing eggs that is SO EASY! (And if you're interested, the author, Namiko, also has the old-fashioned version here if perhaps you don't have a microwave.)
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In this episode our two hosts try to make each other laugh and dig a little into the culture of the Farmer's Market, what people get wrong when cooking with Haloumi - - - and what exactly this new thing is that we keep seeing on cafe menus: The HLT.
*tip: has nothing to do with Hormone Lighten-Up Therapy!
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Burrata was a bit of a fad food for a while there. Which didn't make it any less wonderful... but how do we imagine best serving this magical, pendulous bell of lactose now that we have had some experience with it?
Yumi tells us her favourite way to serve the cheese and Simon openly grieves missing out on travelling to the HOME of burrata for a burrata cookbook shoot.
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Yumi and Simon are astonished to realise that their respective kids have ALL been reading Garfield comics and this has influenced their desire to eat LASAGNA!
Trouble is - good lasagna is pretty time-consuming to make.
So what to do?
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Your hosts are VERY INTERESTED to note that the flavour of the legendary ANZAC biscuit has been co-opted and is now a ....crumble topping?
What do you think?
There are an infinite number of recipes but this one looks a lot like the classic.
Pre-heat the oven to 180C.
Combine 1.25cups of plain flour with a cup of rolled oats, 165g caster sugar, and 3/4 cup of dessicated or shredded coconut.
In a medium-sized saucepan, melt 150g butter with 90g golden syrup. When the two are combined and melted, add in 1tsp of bicarb soda and stir while the mixture fizzes and fluffs up.
Remove from the heat and immediately pour over the dry ingredients.
Mix until combined - don't overdo it.
Roll the mixture into balls around 55g each and gently flatten a bit on the baking tray, as wide apart as you because they will spread while cooking.
Cook for 12-15 minutes, maybe rotating the trays in the oven so the biscuits are evenly cooked. When you pull them out of the oven, they will still be malleable - so shape the edges and tidy the circles with a small, sharp knife if you like your bikkies fairly round and uniform.
Allow to cool on a wire rack.
NOTE: This recipe doubles really well, so make twice as many if you like!
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Simon absolutely got me onboard for fancy and considerably more expensive *smoked* salt.
But as his "fancy" side becomes more and more apparent, the upgrade is revealed!
FANCY SALT GARLIC BREAD
Leave 100g of butter on the kitchen counter to soften.
Buy a baguette from the supermarket.
Slice it lengthways.
Combine the butter with one finely grated garlic clove and finely sliced basil leaves.
Mix and spread on the baguette.
Wrap the baguette in foil, and when nearing dinner time, bake in the oven for 15 - 20 mins.
Serve with a flourish of Pink Native Australian Plum Salt.
Feel smug.
Await praise.
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Yumi has an update on what she's been inspired to cook due to working on this podcast...
She also wants to share a brilliant way of cooking TEMPEH, a delicious, vegan protein - with OUT deep frying it.
Listen for more and please remember to share this podcast with a friend! Word-of-mouth really is the greatest marketing. XX
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Nigella Lawson is coming to Australia!! - - and your food-obsessed, Nigella loving hosts can't decide whether they can stump up for a ticket. What would you do?
(You can email us your thoughts any time at [email protected])
Simon has a story about, yes, having eaten genuine, home-cooked Nigella food back in England... and a recipe throwback to a staple in MANY houses - including Nigella's own. You can find it here but it's basically cooking a whole chicken in a casserole dish with ORZO PASTA, a couple of carrots and lemons, some leek and garlic - and you don't even need stock! Use water and salt.
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Got fussy kids?
I FEEL YOUR PAIN!
Mine don't eat a huge variation of foods and I get tired of spinning the existing recipes 'round and 'round and around again...
The new thing they *might* actually try?
CRUNCHY TOFU
Silken tofu
rice flour
deep-frying oil
Tsuyu sauce for serving
Pre-heat the oil. (I use about 1.5 cups of vegetable oil in my smallest saucepan.) Dust the dried-off tofu in plentiful rice flour. Shake off the excess. Have a rack or draining towel standing by and some good tongs.
Gently lower the tofu squares into the hot oil. If needed, turn the tofu halfway through cooking to ensure all sides are cooked.
Fry for about 4 minutes.
Serve with Japanese udon sauce, or Tsuyu sauce, diluted about 1:4. Garnish with snipped chives, or finely grated ginger/daikon or (in my kids' case) nothing at all!
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The annual Melbourne Food and Wine Festival is a big event on the International Foodie calendar and Simon was there getting amongst it.
World's Greatest Baker Richard Hart was there and the two got to experience a memorable "fusion" food experience.
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It's not every day that you get to interview an acclaimed and genuinely cool English author who can sell out rooms here in Australia... but that's what Yumi was doing (for her other job) when something DEEPLY CRINGE AND FOOD-RELATED occurred. You can hear all about it on today's episode! LOLSSSSS.
You can also hear about this SALAD - from an amazing website I use all the time.
1 tomato
2 tbs ponzu
1 tbs toasted sesame seeds
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SPOILER: Yumi's is Japanese fermented soy beans, "natto" (pronounced: "nut - or"), and Simon's is the recipe below for Spicy Tuna Pasta.
They'll also talk about what "alone time" means for busy parents and what books they've been reading lately!
SIMON'S SPICY TUNA PASTA FOR ONE
100g linguine, spaghetti or whatever pasta you want - cooked in a pot of boiling, salted water
While the pasta is cooking, prep your ingredients by chopping finely 2 long red chillies, 1 garlic clove, and have standing by 1 big handful of chopped parsley and a fancy tin of your favourite tuna.
Using the now-dry and empty pasta-cooking pot, cook the garlic and chilli in 2 tbs olive oil. Add the tuna and break it up a little. Add some reserved pasta water, toss in the parsley and if you have, a big squeeze of lemon juice.
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- Visa fler
