5 Minute Food Fix

• Yumi's summer crush: Tomato with Pine Nuts, Chilli and Mint

  What is not to love about some of the weirdly specific cookbooks out there?You're going to hear about one that Yumi found that is so weird, and so niche, she will obviously never cook from it! Lol.THEN, there is the wonderful 'Tomato' by Claire Thompson. The book is a celebration of this wonderful ingredient and all that it can do, and from the book a recipe that is now officially Yumi's Summer Fling / Crush, and yes, we will be having it over and over. (I even dehydrated a version of this without the fresh mint and took it hiking. It slapped.)PEEL 1kg of fresh tomatoes.(Do this by marking criss-cross in the bum of the tomato with a sharp knife, dunking the tomato for about 30 seconds in a pot of boiling water, then dunking the tomato into an ice bath. The skin should come off easily after this,)Fry up 2 cloves of garlic in 2tbs of oil. (I skip the garlic.)Add in a chopped fresh red banana chilli or 2.Add in the peeled, loosely chopped tomato.Season well with salt and pepper.Cook down for 12 minutes. In the last 30 seconds, add 1/2 tsp mint.TO SERVE: Spoon the tomato mixture onto a lipped platter. Fry up 2 more tbs of good olive oil with 2 more cloves of chopped garlic, add in 2 tbs (I add a lot more: 1/3 cup) of pine nuts. Drizzle this mix over the top, adding in as much freshly torn mint as you want.PS. I discovered this dish exists in Sami Tamimi's wonderful cookbook 'Falastin' as a dish called Galayet Banadoura that is pretty much exactly the same, including the need to peel the tomatoes! Hosted on Acast. See acast.com/privacy for more information.

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• Cheesy Vegan Kale Chips

  On one of Yumi's hikes, the hikers went bananas for Gemma's Cheesy Vegan Kale Chips, based on this recipe.The question was: Would the yumminess translate to home?Good news is: YES!So with a fair bit of pride, Yumi wants to share her version of the recipe, which leans into her love of spice (and allergy to garlic and onion):YUMI'S BEST-EVER CRUNCHY VEGAN "CHEESY" KALE CHIPSPrepare 1 big bunch of good kale, washed, dried and torn off the inedible spine in big piecesIn a food processor or blender, mix:400g cashews, soaked for a couple of hours or overnight100g nutritional yeast2tsp flaked salt100ml macadamia oil1 tsp ground white pepper1 tsp chilli flakes1/2 tsp ground ginger60 ml waterzest and juice of one good, juicy lemonMassage or wipe the cheese mixture onto every kale leaf. This is a long and somewhat tedious process so before you get your hands dirty, have a podcast ready. (Can I recommend 'Ladies, We Need to Talk'?)Spread each leaf out onto your drying racks or oven tray. They dry better if not clumped together and not folded or scrunched.In a dehydrator: on the highest setting for about 10 hours.In the oven: at 120C for around 2 hours, but check. Some spots on the trays will be hotter than others.Store the crispy chips in an airtight container.Any leftover cheesy mix can be stored for 4 days, or frozen until needed. Hosted on Acast. See acast.com/privacy for more information.

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• Delicious Magazine / Ottolenghi's Pecan and Sticky Date Pudding

  Yumi has a dilemma. A beloved friend has given her a sourdough starter!Now what?Do you really want to take care of another living being?Your hosts also lament the demise of printed food magazines that they have loved and appreciated over the years!DATE SWIRL240g sour cream1-2 tbs date syrupGently swirl the two together (but don't fully mix) and serve on pancakes, on sticky date pudding, etc.THE FULL RECIPE HERE Hosted on Acast. See acast.com/privacy for more information.

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  4:49

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• Crispy Chickpea Crumbs

  Feedback can be ...alarming? Unwelcome? But in Simon's case, it was feedback from a parent at his kids' school that reminded him of just how good a crispy chickpea can be!So what else to do with the idea?A coeliac-friendly, vegan delight, this is CLASSIC Food Fix: Simple, quick to prepare and within reach for the average home cook, but with STUNNING results.METHODDrain and rinse 1 tin of chick peas, dry them well, then crush them with a rolling pin or another tin.In a large frying pan, heat 4tbs of olive oil.When hot, add the chick peas and spread them out.Give them time to crisp up, stirring occasionally.When you're pretty sure they're ready and crispy, add two finely sliced garlic cloves and fry for another 30 seconds.Take off the heat and add the zest of 1 lemon, a handful of finely chopped parsley, and season well with salt and pepper! Serve on top of pasta, salads, a tomato carpaccio, a tuna rice bowl or on top of a bowl of roasted vegetables.Store in an airtight container! Hosted on Acast. See acast.com/privacy for more information.

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  5:32

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• FLAPJACKS

  ENGLISH CULTURE?Simon loves sharing where he's from and frankly, these delightful insights always go down well, especially with a strong mug of English Breakfast tea. Today he waxes lyrical about something I've heard of but never really experienced: the FlapjackSIMON'S SUPER SIMPLE FLAPJACKS200g butter200g brown sugar200g golden syrupMelt together in a saucepan until smoothStir in 400g of rolled oatsPress into a 20 x 30cm square tinAdd whatever yummy nutty thing or fruity thing you want. Or leave plain!Bake 180C for 20mins.Allow to cool in the tin then slice into bars or squares. It should last a couple of weeks! Take it on hikes, to work, football, etc. Hosted on Acast. See acast.com/privacy for more information.

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