It feels sheepish to admit it - but sometimes even the host of a FOOD PODCAST can lose their cooking mojo!

Given we have a bit more spare time over the summer (hopefully), Yumi has decided it's time to pick up her weapons - the kitchen knives - and get back in the kitchen. The mojo isn't dead, it's just very, very tired, it's dormant, it's burnt out and it needs something achievable to bring back the belief!

ACHIEVABLE works! There's even a bit of live cooking action as she cooks WHILE RECORDING THIS EPISODE.

We also get into the origins of Harissa Paste and some good ways to use it. Enjoy!

HARISSA MAPLE MUSHROOMS interpolated from NY TIMES COOKING

• ⅓ cup olive oil
• 2½ tbs maple syrup
• 2 tbs harissa paste
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1¾ tsp fine sea salt (!)
• 500g any mushrooms that look good, sliced
• Greek yoghurt and salt to serve

Combine the first 6 ingredients then pour over the sliced mushrooms. Spread the now-marinated mushrooms over a large oven tray and roast at 220C for 20 mins, turn them over and turn the oven down to 180C and roast for another 10 minutes.

Serve according to the recipe - immediately, on seasoned Greek yoghurt with crusty bread, or do what Yumi did with them - which was add them to sandwiches and salads over the next 5 days. AMAZING!

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Hey there my mid-summer parent friends!

How's your existential despair?

Feeding fussy kids is tricky at the best of time, but summer holidays can be VERY TRYING because HOT CHIPS are not a food group!

Given avocados are so cheap, we assume you're buying a few... But do you know how to treat your rock-hard avos lovingly? AND HOW TO GET YOUR KIDS TO EAT THEM??

Listen here to feel less alone! And maybe even discover a new thing your kids will eat!

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Obviously we're deep in the torture of school holidays so it's the perfect time to dredge up memories about our own schooling. Lol!

Specifically?

The formative, and let's face it, rather delightful childhood experience that was the Year 7 Home Economics classes - where we were taught to cook from a book called 'Cookery the Australian Way'.

Was this your experience too?

Shoot us an email: foodfixemail@gmail.com

TEA CAKE via YEAR SEVEN FLASHBACKS!!

60 gram butter, plus 15g extra (both portions at room temperature)

1/2 cup caster sugar, plus 1 tablespoon extra

1 egg, at room temperature

1 teaspoon vanilla

1 cup self-raising flour

1/3 cup cup milk

1 teaspoon cinnamon

Heat the oven to 180C, 160C fan forced.

Cream the butter and sugar. Add in the egg, vanilla, flour and milk. Mix, pour into a small (20cm) cake tin then cook for 15-20 mins.

Melt extra butter, add extra sugar and as much cinnamon as you want then spoon that over the top of your cute and teeny cake. Serve with proper brewed tea - optional to eat with your bare hands! ENJOY YOUR TIME TRAVEL!

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