HAPPY NEW YEAR! We are still on break! So here's another one from the vault, this time it's all about salads. Want more information? Check out the 5-minute food fix Instagram.

HAPPY NEW YEAR! We are still on break! So here's another one from the vault, this time it's all about salads. Want more information? <a href="https://www.instagram.com/5minutefoodfix/?hl=en">Check out the 5-minute food fix Instagram.</a>

Does the question “what’s for dinner?” have you stressed out every night? Are you lacking time and inspiration? Cookbook author Yumi Stynes and food expert Simon Davis are here to help. In 5 Minute Food Fix you get meal inspiration, 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

5 Minute Food Fix

REHEATED: Quick and easy SALADS 🥗

[RECIPE IN SHOW NOTES] 

I overcome my dread of puff pastry for this episode of 5MFF, and it's because I am steering my favourite seasonal vegetable to a bed I will make from said puff pastry. The mattress on the bed is made from goat's cheese mixed with whatever herbs you have at hand. This recipe is from a wonderful cook and food writer Belinda Jeffery, who recommends cutting the puff pastry into pieces 12cmX18cm, then baking for 10-12 mins in a 200C oven. Allow to cool then top with the goat's cheese filling (below), and 5-6 lightly blanched and dried asparagus spears. 



GOAT’S CHEESE FILLING  

280g soft goat’s cheese 

1/4 cup finely chopped dill  

2 tablespoons finely chopped tarragon  

1 tablespoon finely chopped flat-leaf parsley  

1 tablespoon finely snipped chives 



Want more food tips? Check out the 5 Minute Food Fix Instagram.

[RECIPE IN SHOW NOTES] 
I overcome my dread of puff pastry for this episode of 5MFF, and it's because I am steering my favourite seasonal vegetable to a bed I will make from said puff pastry. The mattress on the bed is made from goat's cheese mixed with whatever herbs you have at hand. This recipe is from a wonderful cook and food writer Belinda Jeffery, who recommends cutting the puff pastry into pieces 12cmX18cm, then baking for 10-12 mins in a 200C oven. Allow to cool then top with the goat's cheese filling (below), and 5-6 lightly blanched and dried asparagus spears. 
 
GOAT’S CHEESE FILLING  
280g soft goat’s cheese 
1/4 cup finely chopped dill  
2 tablespoons finely chopped tarragon  
1 tablespoon finely chopped flat-leaf parsley  
1 tablespoon finely snipped chives 
 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a>

ASPARAGUS ORGY 🌿🥧🌿

[RECIPE IN SHOW NOTES] 



Zucchini are CHEAP all year 'round, they're unpretentious, and they're basically, our friend! 

We love you! 



Want more food tips? Check out the 5 Minute Food Fix Instagram.



Ingredients 

500g mixed courgettes 

3 garlic cloves, grated 

100ml olive oil 

juice of 1 lemon 

½ small pack mint 

Method 



On half a kilo of cooked (barbequed) zucchini, dress it after cooking with a dressing made up of:  
1 garlic clove, finely grated, 100ml olive oil, juice of 1 lemon, salt and pepper, 3 tbs finely chopped fresh mint. 

[RECIPE IN SHOW NOTES] 
 
Zucchini are CHEAP all year 'round, they're unpretentious, and they're basically, our friend! 
We love you! 
 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a> 
 
Ingredients 
500g mixed courgettes 
3 garlic cloves, grated 
100ml olive oil 
juice of 1 lemon 
½ small pack mint 
Method 
 
On half a kilo of cooked (barbequed) zucchini, dress it after cooking with a dressing made up of:   1 garlic clove, finely grated, 100ml olive oil, juice of 1 lemon, salt and pepper, 3 tbs finely chopped fresh mint.

I'm so impressed with ZUCCHINI! 🥒🌱🍴

[RECIPE IN SHOW NOTES] 



Simon does love fish for dinner, but sadly, having now moved to regional VIC, he doesn’t have the same access to all the beautiful fish markets, mongers etc he used to. Sob. So... how is he getting that fishy fix? Well, often it’s frozen salmon, of course! Don’t knock it – as an ingredient it works wonders, you just need to defrost it properly and then you’re away. This salmon teriyaki recipe has become a go-to midweek fish dinner and if it isn’t already in your repertoire, well, it SHOULD BE. 



Want more food tips? Check out the 5 Minute Food Fix Instagram.



Recipe

Combine 1/2 cup sake, 1/4 cup mirin, and 1/4 cup soy sauce in a small bowl; set teriyaki sauce aside. 

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season your salmon fillets lightly with salt.  

Working in batches (2 at a time), cook the salmon skin-side down until the skin is brown and crisp, about 4 minutes. Turn and cook until the other side is just beginning to brown, about 2 minutes. Transfer to a plate.  

Pour the fat out of the skillet, then add the sauce and boil it off until reduced by about two-thirds (about 4 minutes), then add the salmon skin side up and cook for a further 2 minutes, spooning that sauce over until the sauce is syrupy. Transfer to a plate and serve with white rice, noodles or simple salad. 

[RECIPE IN SHOW NOTES] 
 
Simon does love fish for dinner, but sadly, having now moved to regional VIC, he doesn’t have the same access to all the beautiful fish markets, mongers etc he used to. Sob. So... how is he getting that fishy fix? Well, often it’s frozen salmon, of course! Don’t knock it – as an ingredient it works wonders, you just need to defrost it properly and then you’re away. This salmon teriyaki recipe has become a go-to midweek fish dinner and if it isn’t already in your repertoire, well, it SHOULD BE. 
 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a> 
 
Recipe
Combine 1/2 cup sake, 1/4 cup mirin, and 1/4 cup soy sauce in a small bowl; set teriyaki sauce aside. 
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season your salmon fillets lightly with salt.  
Working in batches (2 at a time), cook the salmon skin-side down until the skin is brown and crisp, about 4 minutes. Turn and cook until the other side is just beginning to brown, about 2 minutes. Transfer to a plate.  
Pour the fat out of the skillet, then add the sauce and boil it off until reduced by about two-thirds (about 4 minutes), then add the salmon skin side up and cook for a further 2 minutes, spooning that sauce over until the sauce is syrupy. Transfer to a plate and serve with white rice, noodles or simple salad.

REHEATED: Quick and easy SALADS 🥗

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