This Cooking Hotline is dedicated to the people of Victoria who went into COVID Lockdown 2.0 last night. While everyone is welcome to use this post to ask any questions about recipes or cooking, if you mention that you are in Victoria, I will prioritise responding to your questions.
Just leave your question in the comments section of this post and I will answer it promptly!
Victoria COVID Lockdown II
Over the weekend, Victoria (the second most populous state in Australia) declared a State of Disaster due to a second wave of coronavirus. Sweeping new restrictions, including night time curfews and strict rules on movements restricted to essentials such as medical, food and 1 hour of exercise per day, came into force last night.
These Stage 4 restrictions will be in place for 6 weeks. The Federal and State government has deemed these measures necessary due to the alarmingly high rate of community transmission in the state, and getting COVID under control in Victoria has serious ramifications for the rest of Australia.
I know this is a very difficult period for Victorians. Saying that I’m thinking of you, to stay strong and positive, that we’re with you in spirit – it just doesn’t seem like enough.
So I’ve decided to offer up my services doing what I know best – personalised cooking help.
Offering up my services!
With COVID Lockdown 2.0 restrictions on movements and purchase limits back in force, and because I hope that you will stay home as much as you can, this once again creates challenges around making do with what you’ve got and menu planning so you can minimise grocery outings.
So Victorians, I’m here for you to ask me anything at all about cooking. No boundaries. Whether it’s ideas, or what to make with x, y, z, a recipe you’re after or a specific cooking question you have, drop them below and I’ll answer them as a priority over questions I get on any other recipe for the duration of your lockdown.
While this recipe hotline is dedicated to the people of Victoria and I will prioritise questions from Victorians, everyone is welcome to leave general cooking questions on this post!
Victorians – sending all my love down to you. We’re thinking of you. Please stay strong – and stay home! – Nagi x
PS Dozer is still on standby for virtual hugs, 24-7.
Thank you Nagi for the love for all us melbournians/Victorians!
Like everrrryone else, I also love your recipes, they are 100% full proof! If I am needing a recipe I come here first! Xo
Thinking of you Angela! Sending over big virtual hugs – N xx
How do you make pork crackling in the microwave please?
I’m sorry Wendy, it’s not possible – it’s too steamy! Crackling needs to be made in the oven 🙂 N x
My question regarding recipes that are freezable seems to have been overlooked, I live alone in gippsland victoria and am personally in lockdown. If there is no answer to the question please advise
You haven’t been overlooked Michael! I was just out most of today. I will find your request and respond! N x
Hello Nagi,
I’m in Regional Victoria, and we have been staying at home, but happily making your delicious recipes. Green Thai Chicken Curry is an absolute favourite, and thank you so much for all the great recipes my family now enjoys. Will make the garlic chicken thighs, but don’t have any white wine. Do have some brandy though. I’m not sure how much to use – maybe a tblsp or two, and a glass for me:)
Thank you for your kindness, and I hope everyone stays safe and well.
Hi Marianna! The flavour will be quite different using brandy but it is still very very nice – more like chicken marsala actually! I’d use about 2 tbsp then top up with water (ie so brandy + water = total amount of wine called for in recipe) 🙂 N x
Hi Nagi, Thank you for your kind words. I’m from an area in Melbourne that was declared a hot spot & have currently been in lockdown for 5 weeks prior to this extra 6 weeks we have just started! An issue I’m having in my area is finding pasta sauce & canned tomatoes yet I have plenty of tomato paste. Do you have any tips on how to use tomato paste as a base sauce for casseroles/pastas ect without having to add canned tomatoes?
Thanks again! xx
Firstly thank you I have gained so much from your recipes during this year.
I would like to request some family friendly meal suggestions that go down well with toddlers?
Working as as nurse during this time means I need to prepare ahead or make meals in bulk to save on time and provide leftovers.
Hi Lyn! I sure do – in fact, I created the recipe specifically during Lockdown 1.0 🙂 I just wrote up the recipe and published it for you -> https://discountspot.info/tomato-paste-replacement-for-canned-tomato/%3C/a%3E%3C/p%3E
Hope that helps! N x
Hi Nagi
Sent you an email a fortnight or so ago asking for another ‘5 frozen meal plan’. Now I’d add – could several be veg given our new meat shortage?
I’m an emergency doctor working in Box Hill, Victoria and also homeschooling.
It would really help.
Thanks for your kind offer!
Em
Hi Emma – Thank you for your service looking after us! I’m honoured to be hearing from one of our healthcare heroes. ❤️ I will make one up for you, it is the least I can do. When you refer to the “‘5 frozen meal plan’, are you referring to this (very old!) post? https://discountspot.info/make-5-freezer-friendly-meals-45-minutes/%3C/a%3E
Can you give me a guide on what type of foods you are after? – N x
Thanks so much Nagi. Yes – that is the post! I made them a couple of weekends ago and really helped with the week knowing I could concentrate on schooling, and then have a little afternoon time with the kids before an easy (and fabulous) dinner prep. The Mexican soup in particular was delicious and well received by all.
We love a variety of cuisines – Vietnamese, Korean, Mexican, Japanese, Taiwanese (my husband is from Taipei), Spanish, Italian, Nepali, French. Bold flavours go far. At the moment 1-2 vegetarian inclusions would be so helpful. Healthy is good where possible….kids!
Anything using the slow cooker or pressure cooker is great, or simple oven bake.
If the recipes caters for 5-6 that’s perfect (2 adults, 3 kids + leftovers!)
Having a collated shopping list was so helpful. It would be great if somehow (footnotes? subsections?) the individual origin meal could still be identifiable in case omitting a meal that week.
Heaps of information I know but feel free to disregard all of the above – if you did just any other 5 freezer friendly meals in 45 minutes I’d be so delighted.
Thanks Nagi – you really do make our evenings better. My kids love watching your videos too, so nicely edited and we are all drooling by the time the fork picks up the mouthful……..
Bless you Nagi.
Hi Emma! Lots of information is helpful 🙂 I will pull something together tomorrow for you and share it on my website in case others find it useful too. For the collated shopping lists I did for two previous “Coronavirus menu plans”, there is a tab that is my working sheet that breaks down the ingredients by recipe. I’m going to see if I can make it “selectable” so you can tick / untick recipes you want and it will automatically update the grocery list. Also, more Slow Cooker recipes coming! I made a great “dump and slow cook” Mexican chicken the other day, I was thinking it might be good to share! N x
Thank you so much for this! You have been a source of MANY amazing meals at our table.
My Melbourne lockdown question is this: I managed to get my hands on a leg of lamb from woolies, and I’ve followed your slow roast recipe, but royally messed up by mis-reading the cooking time 🤦🏻♀️
Is there any way I can speed up the cooking time without serving up rubber tonight?
Thanks in advance xx
Hi Jacqueline! I’m so sorry I’m too late responding. I would have suggested that you cut the meat off the bone (just roughly is fine!) because smaller pieces off the bone will cook faster. 🙂 N x
Thank you so much anyway! How did I not think to do that! 🤦🏻♀️ 🤣
We ended up having quite a late dinner, but everyone agreed it was worth the wait! 🤤
Thanks once again for an amazing recipe. My family thinks I’m the best cook thanks to you! 🙌🏼🥰❤️
Nagi – You know I live within 100 kms of you in NSW. But this is for the Victorians ! Have just read on latest newspaper quotes that Victorian supermarkets are empty of meat – except for kangaroo !!! People would seemingly ‘starve’ rather than buy !!!! This has been my FAVOURITE meat for the last decade ! Can you, would you please empty those shelves 🙂 !!!
It is Dozer’s favourite meat too!! N xx
Hi Nagi, not a question but just a thank-you. I know you said it seems out of place to switch to chirpy recipe sharing mode but I’m tipping a lot of Melburnians will appreciate these at the moment. Being stuck at home, chirpy recipes is a sure fire way to put a smile on mine and my family’s faces along with many other fellow Melburnians (and satisfied tummies too) 😉 xxx
Thank you for the lovely message Sam! N x
Thank you so much for your support for us Melbournians. I absolutely love your recipes and use them all the time. When the second lockdown was announced i raced out and bought whatever meat i could get at Supermarket. I got a tray of thin cut pork loin steaks. How do i cook it so it doesnt get tough and dry. Would love a hug from Dozer on this freezing cold day in Melbourne. Thanks again
Schnitzel! It’s perfect for schnitzel 🙂 OR use my steak sandwich recipe – make pork steak sandwiches! YUM! That’s what thin meat is good for 🙂 N x
Thank you so much for your support for us Melbournians. I absolutely love your recipes and use them all the time. When the second lockdown was announced i raced out and bought ehatever meat i could get at Supermarket. I got a tray of thin cut pork loin steaks. How do i cook it so it doesnt get tough and dry. Would love a huv from Dozer on this freezing cold day in Melbourne.
Hi Priya, they will just need a quick sear – take them off and let them rest, they should be blushing pink and tender. 🙂 N x (and Dozer sends a virtual hug!
I wrote re freezable meals- forgot to mention am in lockdown in victoria
Do you have a variety of recipes that can be successfully frozen
Hi Michael! Many of my dishes can be frozen and every recipe will note how to store it in the freezer. Some of the best foods to freeze include the following:
1. Beef Stew https://discountspot.info/beef-stew/%3C/a%3E – stews freeze brilliantly, freeze in portion sizes. Eat some as you would normal stew, and for some, put it in a ramekin or small baking dish, top it with mashed potato (like Cottage Pie or Shepherds Pie!) or puff pastry and make pies!
2. Cottage Pie and Shepherds Pie – both of these are brilliant made in ramekins or individual size baking dishes then frozen! https://discountspot.info/cottage-pie/%3C/a%3E%3Cbr /> https://discountspot.info/shepherds-pie/%3C/a%3E%3C/p%3E
3. Most soups and stew-like things made with lentils and beans! Here are some:
https://discountspot.info/lentil-soup/%3C/a%3E%3Cbr /> https://discountspot.info/lentil-curry-mega-flavour-lentil-recipe/%3C/a%3E%3Cbr /> https://discountspot.info/dal-indian-lentil-curry/%3C/a%3E%3Cbr /> https://discountspot.info/lamb-shawarma-chickpea-soup/%3C/a%3E%3Cbr /> https://discountspot.info/easy-chickpea-potato-curry-chana-aloo-curry/%3C/a%3E%3Cbr /> https://discountspot.info/brazilian-chickpea-curry/%3C/a%3E%3C/p%3E
4. Any curry! Here are all my curries -> https://discountspot.info/category/collections/curry-recipes/%3C/a%3E%3C/p%3E
5. Bolognese and Ragu, pasta bakes:
https://discountspot.info/slow-cooked-shredded-beef-ragu-pasta/%3C/a%3E%3Cbr /> https://discountspot.info/italian-sausage-beef-ragu/%3C/a%3E%3Cbr /> https://discountspot.info/lasagna/%3C/a%3E%3Cbr /> https://discountspot.info/baked-ziti/%3C/a%3E%3Cbr /> https://discountspot.info/spaghetti-bolognese/%3C/a%3E%3Cbr /> https://discountspot.info/spinach-ricotta-cannelloni/%3C/a%3E%3C/p%3E
If you can tell me what type of recipes you like, I can provide a more tailored suggestion list! – N x
Hi Nagi, thanks for your reply, not a big fan of beans and lentils, I enjoymost beef and chicken dishes as well as Thai and Indian. I have just made your butter chicken (spectacular ) but did not think it would freeze and your Spag Bol which is now in the freezer in individual packs
Hi Nagi, Melbournian here! I’d really like a recipe for carbonara – ultimate comfort food, and doesn’t need big quantities of meat, which would be great considering potential meat shortages, etc.
Thanks for all that you do! Your blog is my recipe bible, I don’t use recipes from anywhere else now! 🙂
Do you mean real deal carbonara?? With raw egg, NO CREAM? Also have you seen this Fettucine Alfredo? 🙂 https://discountspot.info/fettuccine-alfredo/%3C/a%3E%3C/p%3E
Yes that would be great!!
Ooh yes, will give that one a go, haven’t tried it yet.
The creamy mushroom pasta is also another fave of mine 🙂
Hi Nagi- I’m a Melbourne Girl, I got stuff to make your Braised Beef Short Ribs in Red Wine Sauce but I accidentally got Spare ribs. Will this be ok? Otherwise any other ideas (dairy & soy free)
Hi Haylee! Do you mean pork spare ribs? If so, they cook much faster so just start checking them after 1 hour. If they are super tender, just take them out and reduce the sauce until it looks like the finished dish in the video! N x
Hi Nagi,
I’m a Victorian and want to say a big thank you to you and Dozer for brightening up what is a very hard time here in Melbourne. I
love your recipes and have not had a failure yet. My grandson who
lives with me is coeliac and I have no problems at all adapting your recipes to suit. Thank you for your warm wishes and going the extra mile to let us know we are in your thoughts. Big hugs to you and Dozer xx
I’m thinking of you and all Melbourne-ites Maureen! Thank you for keeping Australia safe 🙂 N x
Torquay VIC, As we head back into stage 3, I will return to your recipes blogs as some of my everyday reading activities. Cleaning out my pantry again I have a few jars of pesto that I need inspiration to use….Thanks for your positive vibes Nagi…
Hi Jan! OK – pesto (beyond pasta – have you seen my pesto pasta recipe?) – here we go: smear on toast, top with cottage cheese or ricotta, scatter with olives = Mediterranean “crostini”! Make a ham or tuna sandwich so much more interesting by spreading rolls with pesto. Pesto pasta salad (use any of my pasta salads and stir through a big glug of pesto), make Creamy Lemon Chicken (or anything with a relatively plain creamy sauce) and add pesto to make a creamy pesto sauce. And lastly, stir through a big tablespoon into the creamy zucchini pasta I just shared – it will take it over the top. 🙂 N x
No questions…..just a heart felt thank you to you and Dozer…I’m on the outer regions of Victoria. Wishing you and your family all the very best…lots of hugs for Dozer.
Hugs back to you Rosyln! I’m happy to hear you’re not in the thick of things down there. 🙂 N x
Have you ever mad Tangzhong bread? There are so many recipes, but your ratios always work!! Love you Nagi!
Yes! I haven’t mastered it though which is why I haven’t shared it, but it’s something I’m working on! N x
Hi Nagi, thanks so much for your kind words! As a Victorian, it’s so incredibly lovely to hear some positivity from the other states! I’m going to be making both your Laksa & Green Chicken Curry in the coming week and have struggled to find enough coconut milk in the shops. There’s plenty of coconut cream though, including light coconut cream. Would this be a good substitute? If needing to use heavy coconut cream in one of the recipes, would you suggest using it in the curry or the laksa? Thanks!
That curry laksa is the BOMB!!
Hi Kelly! Give the light stuff a miss, it just doesn’t taste like coconut because the flavour is in the fat 🙂 Use cream – it is richer so you cut it back by say 1/4 of whatever the recipe calls for and top it up with water. That will work for any of my recipes calling for coconut milk 🙂 N x
Thanks so much for the quick reply! Love all of your recipes SO much! Everyone in our house always asks if it’s a ‘Nagi recipe’ whenever there’s a new yummy meal on the table 😂