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Basque Cheesecake was all the rage a couple of seasons ago and now I'm making it almost weekly.
Partly because it's a classic, is easy, and super-yummy, and partly because I am trying not to get my scrawny Asian ass kicked in this race I'm competing in Very Freakin Soon. DON'T ASK ME ABOUT THE RACE! Let's talk about cheesecake instead!
YOU NEED:
A lust for cheesy, delicious protein.
A 20cm high-sided cake tin, which you have lined with scrunched up baking paper so that the paper towers a little above the top of the tin.
An oven pre-heated to somewhere between 200-220C. (I use 200C in my oven.)
INGREDIENTS:
3 cream cheese blocks at room temperature
200 g caster sugar
310 ml cream or Greek yoghurt (which will add an extra tangy sourness to the cake)
30g plain flour
1 tsp vanilla bean paste
220g whisked eggs
Combine everything, then cook for 45mins - until it looks right.
Recipe courtesy of Nagi from Recipe Tin Eats.
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Simon and I are both dismayed to hear that pears have grown so "unpopular" that local growers have been ripping up their trees to try to plant something more lucrative. https://www.abc.net.au/news/2023-10-17/pears-out-of-favour-with-shoppers/102961848
Why not just enlist us to plug the pear?
We'd do a great job!
There are so many great uses for this subtle and affordable fruit - not least of all one of the GOATS of salads! (Does not contain goat nor any other livestock.)
DEAD EASY POACHED PEARS RECIPE:
10 pears
250 ml sweet wine
100g sugar
METHOD:
Preheat the oven to 180C
Slice the bottoms of the pears so that they can sit proudly upright.
Arrange them to sit close together in a ceramic roasting tray.
Top with a mingled mixture of the wine, sugar and any aromatics you like - eg., cloves, cinnamon, star anise. (Or leave these out!)
Bake for 1 hour, basting with the syrup every 15 mins if you can be bothered.
Serve with ice-cream, custard, yogurt or whatever you like. Use the leftovers to go with breakfast muesli or granola. DELICIOUS!
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Brussels sprouts were only ever polarising because our Boomer parents had no idea how to cook them.
Here in the real world, this seasonal, winter vegetable is INCREDIBLE.
How do you get the most out of them so they're as good as when you sit down for a side dish of these babies at a fancy restaurant with your mum?
It's easy, you can do it!
Find out more on today's episode.
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Yumi and Simon nut out the big questions on today's episode.
What IS the difference between a garnish and something bigger, like a handful of croutons?
Yumi will also talk you through a FANTASTIC cauliflower soup recipe which is easy (tick), delicious (tick), you could probably do tonight (tick!) and it is topped by the most unbelievably enjoyable garnish. (That is actually NOT a garnish.) Wait with baited breath to see if Simon can somehow incorporate his favourite ingredient into today's episode!
INGREDIENTS:
1 whole cauliflower (about 1.6kg), trimmed and cut into chunky florets
2 tins white beans, drained and rinsed
1 litre of chicken or veg stock
3 tbs sakè or dry white wine
2 tbs mirin
2 tbs smoked salt flakes (just use whatever you have)
2 tbs sprigs of fresh thyme
TO SERVE:
1 tub sour cream
juicy lemons
TOPPING
Plain potato chips
Fresh chives
METHOD
Combine everything in the INGREDIENTS list in your slow cooker, turn on 'LOW' and leave for 8 hours.
Blend everything until smooth.
Before serving, stir through the sour cream and lemon juice.
Top each individual bowl with crushed potato chips and a few snips of chives
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In this episode, Yumi asks questions about olive oil, Simon answers.
There's A LOT to Olive Oil that we take for granted, but it's worth knowing why this is such an essential ingredient, how to get the most out of what you're paying for, and what to look for when purchasing.
Olive oil icing: 1 cup icing sugar + 1/3 cup of (good quality!) olive oil. Mix and pour over your carrot cake!
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It sounds silly but farting is a genuine consideration in a lot of peoples' cooking, especially those of us with the most tedious of all the tedious food intolerances, #FODMAP.
Garlic and onion are the devil to our digestive systems and a "bad case of the farts" is way worse than it sounds!
BLACK BEAN RAGU - NO FARTS!
Dice 2 medium eggplant to a 1cm dice
Fry that off in a big frypan in 4tbs of HOT olive oil. Allow 10 mins to really get it soft and a little browned, shrunken down and looking edible and awesome.
Meanwhile, in a blender/food processor, whizz 1 tin of black beans, including the liquid, with 3 good-sized tomatoes, 1tbs white miso, 2tbs tomato paste, and 2 tsp of chilli oil (I use gochujang)
Add this to the frypan with a second tin of black beans, this one drained and rinsed, and 200ml stock.
Allow to cook down for another 5-10 minutes.
Serve on rice, pasta, polenta, toast or on its own.
BASED ON AN ORIGINAL RECIPE FROM Bee Wilson 'The Secret of Cooking'
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YES, we do exist! Not just figments of your fever dream that is 2024!
And we'll be meeting you in person at the Sydney Writers Festival 2024 - Saturday 25 May, 11am with special guest foodies Alex Elliott-Howery (aka "Alex Cornersmith"), and Lucy 'Every Night of the Week' Tweed.
It's 11am so you have time to get to the shops, chuck on the slow cooker, grab a coffee and then come sit with us.
https://www.swf.org.au/program/season-2024/the-dinner-dilemma
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Okay, if you're part of a diasporic community in Australia, there's a strong chance you're all over Plantain as an ingredient! But this incredible, versatile and super delicious ingredient was previously it's not grown locally, was hard-to-find, and expensive. THAT'S ALL CHANGING. (Coming soon to a fancy restaurant near you!)
Plantain is Yumi's prediction for hitting the mainstream here in restaurants, cafes, cooking shows and at home - - so get onto it first!
TO MAKE SIMPLE PLANTAIN CHIPS YOU'LL NEED:
3 yellowish to black plantains
1 flat teaspoon cayenne pepper
generous pinch of salt
4mm sunflower oil for frying
ALSO - We are very excited to be coming to Sydney Writers Festival! Saturday 25th May, 11am at Carriageworks, Simon and I will be joined by Alex from Cornersmith, Lucy 'Every Night of the Week' Tweed and all our usual LoLs and obsessive food chat so please come along!
https://www.swf.org.au/program/season-2024/the-dinner-dilemma
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Don't forget you can come see us with Alex Cornersmith and Lucy 'Every Night of the Week' Tweed at the Sydney Writers Festival on Saturday 25 May, at the extremely farmer's-market-friendly time of 11am! Carriageworks!
On today's episode we're celebrating the rando gadgets you find in hotel kitchens, in this case, the legendary JAFFLE PRESS.
To make The Perfect Baked Bean Jaffle?
plug in the jaffle and get it going
2 slices of sandwich bread (wholemeal or white)
butter the outsides
swipe the insides with a little mustard if you're into that kinda spice
fill the sandwich with a few spoonfuls of drained Wattie's Baked Beans
topped with cracked pepper
generous Havarti cheese
Toast until the cheese is oozing
EAT IMMEDIATELY WHILE ALSO AVOIDING SCALDING THE INSIDE OF YOUR MOUTH
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Simon and Yumi go deep on the humble potato in this episode.
Can washing grotty old potatoes be worth the effort?
What's the difference in supermarket varieties?
NOTES: The word "yogghurt" is not used once in this effort.
WARNING: Curve ball about dishwashers saved til end of episode.
The Dinner Dilemma is going to be a hoot at this year's Sydney Writers Festival! For more info follow this link
https://www.swf.org.au/program/season-2024/the-dinner-dilemma
and to send a couple of photos of the contents of your fridge and pantry?
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Rhubarb only has a short season, but that just makes it more glorious!
It *does* require sweetening, so how do you measure what's the appropriate amount without killing the delicate, perfumed flavour?
Yumi does have a terrific and doable RHUBARB COMPOTE recipe:
800g trimmed, washed and dried rhubarb, cut into finger-lengths
250 - 300g sugar
1 tsp vanilla (optional)
juice of 4 imperial mandarins
Juice the mandarins and cook down with the sugar until reduced by about half before adding all the rhubarb and stirring continuously for 12 minutes. Store in the fridge for 1 - 2 weeks. Eat on cereal with Greek yoghurt or top with crumble topping!
WE ARE AT SYDNEY WRITERS FESTIVAL 2024! Simon and I (Yumi) will be onstage on Saturday 24 May with Alex Elliot-Howery from Cornersmith and Every. Night. Of. The. Week. cookbook author Lucy Tweed. Come along! And if you want your fridge and pantry to be featured, discussed and "solved", email [email protected] with photos of their contents!
https://www.swf.org.au/program/season-2024/the-dinner-dilemma
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This episode is a game-changer for the time-poor home cook.
You've got some zucchini, broccoli stems, a few withered cherry tomatoes and an eggplant looking more wizened than Gandalf?
Use them up in this amazing way to reduce waste and have food ready to go for when you need a pasta sauce, a soup base, or something to layer in a lasagna.
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Avocados being as cheap as they are right now (May 2024) feels like a TREAT.
So what can we do with them and how do we get our kids to eat them?
Yumi has a couple of ways to get them into your body! And your kids!
And Simon knows about what the different varieties mean and how much a local cafe can charge for Smashed Avo these days.
JAPANESE ABSORPTION METHOD RICE
You need a relatively small, good quality saucepan with a lid that fits. You also need kitchen scales.
Weigh out your rice.
Rinse rice in cold water twice.
Allow the rice to sit for at least half an hour, no more than 16 hours.
Cook on your smallest stove element, on HIGH for 7 minutes. Turn the heat to the stove's lowest settings for another 7 minutes, then switch off the heat and allow the rice to steam. (Don't remove the lid.)
Some portion options...
I use this quantity most often. It's enough for a modest portion for 3-4 people.
240g rice + 360g water = 600g total weight (not counting the saucepan)
Single serve?
150g rice + 220g water = 370g
Bigger family?
300g rice + 440g water = 740g
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Today we're taking a break from the old routine. I've got a recommendation for you that is NOT food related.
Check out the podcast "Can We Be Real?" hosted by two of my friends - Meshel Laurie and Simon Baggs. We've known each other for years, I love them both dearly, but more important than that, they're fantastic broadcasters.
Can We Be Real is a weekly show that delivers laughs. If you like it, it's available on all major podcast platforms.
I highly recommend it. XX
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From bolognese on toast for one, to a GLORIOUS tuna and tomato on toast for 2 - 4, today's episode is a chance to shed shame around picking the easy route to dinner. Toast is FINE. Toast is GOOD. And if you want to elevate your dinner toast? Listen up.
5 good tomatoes
1 medium tin of tuna in springwater
1/4 cup olive oil
salt and pepper
1/4 - 1/2 tsp dried oregano
fresh basil
4 slices of excellent sourdough
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A share plate of steak is a great way to centre this nourishing ingredient while keeping it light - and dare I say - digestible?
Based on a recipe by the wonderful Sabrina Gahyour, this is a beautiful platter that gets one steak in front of the whole family!
Using a dressing of 200ml pomegranate molasses, 75ml balsamic vinegar, 1tbs olive oil and 2tsp Dijon mustard.
Cook the steak (whichever you like, eg., sirloin) hot and fast for rare. Allow it to rest for 5 minutes before slicing finely. Serve the slices circling a nest of rocket leaves, drizzle with the dressing and top with a gorgeous tousle of pomegranate seeds.
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I love VEG FRITTERS but the frying process is a drag.
Bee Wilson is an English food writer and author of the column Table Talk. Her cookbook THE SECRET OF COOKING is genuinely wonderful and from it Simon and I have both drawn huge amounts of inspiration.
400g potatoes, grated
500g zucchini, grated
1 small onion, finely diced
1/2 clove garlic, finely grated
salt, pepper and a soft herb like mint, chopped
3 eggs
75g self-raising flour (gluten-free = ok)
Sprinkle the potato-zucchini mixture with a teaspoon of salt, toss then leave in a sieve while you prepare everything else.
Turn the oven on to 180C.
Add about 4 tbs of olive oil to each roasting pan and put in oven to heat.
Combine all the other ingredients. Squeeze, wring and throttle the grated vegetable to get out as much liquid as possible. Mix it in with everything else, then portion out to fritter size portions (like a crumpet but thinner) into the hot oil, which should sizzle.
Cook for 10 mins per side, check for doneness.
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Once you let the sugars in a humble, rudimentary vegetable like the CARROT caramelise, they can really strut their main character energy in a dish like today's.
1 x 2kg bag of carrots, cut on the angle about 1 inch thick
1 - 1.5 tbs cumin seeds
salt
olive oil
Rub the oil, cumin and salt into your chopped carrots while your oven warms. Roast the carrots at 200C for about 25 mins until fudgy and sweet. Meanwhile whisk the juice of a lemon with a few spoons of honey, tahini optional. Serve with freshly chopped dill, a crumble of fetta or some (sloppier) goat's cheese, a generous drizzle of your lemon-honey dressing and a sprinkle of nigella seeds. YEP. YOU DID THIS.
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A friendly reminder that in Australia, Mother's Day is REALLY SOON, ie., May 12. So don't be caught snoozing!
And since we're talking about nailing food that Mum actually likes... is it time to all collectively admit that filled chocolates ...are trash?
METHOD
Cut your peeled sweet potato into fries.
Soak the potato in cold water for at least half an hour.
Pre-heat the oven to 220C.
Drain off thoroughly on a clean tea towel.
Dust with 1 tbs of corn flour and a light sprinkle of salt.
Space the fries out on a tray and drizzle with olive oil (I forgot to mention this in the episode!)
Cook for about 20 minutes. Turn over and cook a bit more, probably less - 15 mins but use your senses to get the info on what your fries need for ultimate yumminess.
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Body maintenance is all about getting enough protein! Boring, but also - real.
So how, in our busy lives, do we go about getting enough?
Simon and Yumi get excited over boiling a couple of eggs as you make breakfast, and having them in the bank for the day ahead.
What if you go one better and prepare a curried egg sandwich for Later Today Me?
3-4 boiled eggs
1 - 1.5tsp of Keen's Curry Powder
pinch salt
3 tbs mayonnaise (I use Kewpie)
anything else, eg., snipped chives, a quarter cup of peas that you've tossed in with the eggs for the last few minutes, shelled edamame, parsley
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