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.
I am single with my old husky. I want to thank you for the small meals recipes you have. I have a 2-quart Dutch Oven. Any ideas would help. I don’t mind leftovers. Thank you.
Hi Betty, all my recipes are scalable. Click the number of servings and you can reduce the number to suit – all the ingredients will adjust for you 🙂 N x
Wow, that’s awesome and great to know.
Cheers
Hi Nagi, firstly, thank you for the empathy you’ve shown to Victorians, it really is heartwarming. Also just wanted to say that I absolutely love your Vietnam streetfood video. We’ve watched it many times (we were booked for our first Overseas family holiday there in April), sad, but it happens, just have to live vicariously and dream for when we can. Any plans to do more of these videos when travel is back up and running? With links to your recipes to “make it at home”. Maybe start with “must try” local tastes so we can dream of visiting interstate and regional, followed by “your take” on great dishes. I’d love to watch this, to get me inspired for cooking for now; travel when we can. Thank you for all that you do to brighten our days.
Hi Melanie, thank you so much for the great feedback – I truly appreciate it! I would love to do more of these videos – if (when) travel opens back up. I’m so glad you enjoyed it, it was such a great experience and the food in Vietnam is AMAZING!!! N x
Hi Nagi and Dozer,
We might be getting out of stage 4 lockdown after the Victorian premier’s announcement this Sunday yay!! I have to say your recipes have been such a lifesaver during the lockdown both for me and my household! I believe I have become a more confident cook and all because of how easy to follow your recipes are 🤗 so thank you again and again! Much blessings to you and your family x
Ps. I am waiting for the stuffed capsicums to bake in the oven while writing this. I can’t wait for dinner 🥘
I’ve got my fingers crossed for you Joanne!! Thanks so much for the awesome feedback 🙂 N x
Thanks Nagi 🤗 fingers and toes crossed 🤞 here too!
2 things that changed my life this week: playgrounds reopened and I finally made Mexican lasagne and holy moly it is amazing! I changed hot to sweet paprika and toddler loved it. Also, It’s a meal you can cook in between everything else that needs to be done. I blended the sauce in the morning (used a whole bunch of corianders, roots and all), cooked off the veggies at lunchtime, then threw it in the oven right in time for dinner. Drool. This is on our weekly rotation now.
It’s the small things now that really make a difference to our lives isn’t it Jessie!! I’m so glad you enjoyed the lasagne, and it’s perfect to make a big batch to store in the freezer for emergencies! N x
Hi Nagi – I am a Melbournian and have now cooked many of your recipes (which are always wonderful – thank you!), including baking recipes. I have ended up with lots of self-raising flour in the cupboard as you bake with plain flour. Is there a straight swap I can use in your baking recipes to start using up all my self-raising flour?
Hi Julia, it depends on the recipe to be honest – if a recipe calls for 2 tsp of baking powder per 1 cup of flour then you can do a straight swap for 1 cup of SR flour 🙂 I hope this helps! N x
Thank you for all your wonderful recipes (12min cous cous salad is a big favorite …… although it still takes me a bit longer to make it’s worth it!) One thing I have to say is your lock down pantry recipes are perfect for life one the road in our motorhome (or caravan) – you inspire me! 😊💞
You’re so welcome Jan, thanks so much for the great feedback! N x
Hi Nagi, my housemates and I discovered your blog when we first moved out together and have been a RecipeTin Eats house ever since! As we’re still in lockdown here in Melbourne we haven’t slowed down on cooking shared meals which has been one positive of the situation. I had a question around substituting white/brown sugar in your recipes for a less refined option such as honey/maple syrup. A lot of Asian dishes require sugar to balance out the flavours, which I totally get, but at the same time I’m not a massive fan of added sugar in my meals As a generalisation, would you say most of your recipes that include sugar could be replaced with honey/maple syrup/other sweetners? Or is there just no way around it in Asian cooking?
Hi Amanda, it really depends on the recipe to be honest, some recipes I would say a straight swap would be ok (dressings, some sauces, marinades) other recipes like cakes and desserts it will affect the texture/taste so I can’t give you a general rule there! N x
Hi Nagi. Hello from locked-down Melbourne. My friends and I have been doing some zoom dinners once a fortnight with a different country theme. So far we’ve done France, Italy, Australia and this week is Greece. We always say to one another – What’s Nagi got on theme? This Friday I’m doing chicken gyros followed by baklava. My friends are doing Greek meatballs. Thanks for giving us some great recipes which have helped us survive this lockdown and have a bit of fun. From Anita, Joy and Lorrie.
That’s the best Anita, what a great thing to do!! Stay positive, I’m thinking of you and love that you’re thinking of ways to stay connected through food! N x
Hi Nagi, As a Melbournian in lockdown (fingers crossed soon to be lifted) I have found your website invaluable. I have cooked so many of your wonderful delicious recipes with great success. Your step by step instructions and in depth information make your recipes so easy and interesting. Plus of course your amazing fur baby Dozer, such a delight to read everything he gets up to. I have a tub of tahini and it has solidified with the oil coming to the surface. How can I reconstitute the tahini and is it okay to use? I am making your Vietnamese Pork meatballs for Banh Mi, the cooking broth smells and tastes divine. Have you any suggestions what I can use the leftover cooking broth for? After the meatballs are cooked the broth is too good to discard. Thank you so much.
Hi Donna, thanks so much for the great feedback!!! Tahini separates overtime, I’d bring it to room temperature and then work those arm muscles to stir and bring it together again!
I love those Vietnamese meatballs, I usually store leftovers in the sauce – it’s great over rice or noodles too! N x
Forgot to add in my question I’m in Melbourne.
Nagi i am struggling with WFH, homeschooling my preppie and looking after my toddler but with the school holidays I have slightly more time. What are some meals that freeze well? I’d love to do some batch cooking and spend a day cooking then have 5 or 6 dinners in the freezer for when we are homeschooling again in 2 weeks. We don’t eat pork.
Any suggestions?
Hi Rachel, I’m actually thinking of doing a freezer friendly section! So many of my recipes are freezer friendly – think curries, lasagne, bolognese, cannelloni, meatballs, carnitas, brisket, enchiladas, burritos, frittata, chilli con carne, soups…. Where do I stop?! 🙂 N x
That would be amazing! I’m making your spinach and ricotta pasta bake today, doubling the recipe then freezing some, eating some and dropping another half off at a friends (who lives across the street well within the 5km!) whose having surgery on Monday. It’s soo yummy I can’t wait for dinner. Lol.
When you do the freezer section it would be amazing if there was instructions on how best to freeze such as assemble first and freeze, or cook then freeze. Thanks so much from rainy dreary Melbourne.
Hi Nagi – Just a quick question. Do you have an instructional video on how to chop/cut veggies for stir fry’s etc. Your recipes are always so perfect and was wondering if there were tips and hints that you could share (If you haven’t already)
Thanks so much
Hi Nicky – I don’t but that’s a great idea! N x
Hi. I have a recipe that asks for gluten-free flour and raw caster sugar. I only have normal plain flour and caster sugar. Can I just substitute both of these? Would it be a 1:1 swap?
Thanks.
Hi Susan, that really depends on the recipe to be honest! Different flours will affect the end result – N x
Nagi! You have recreated so many of our favourite recipes for lockdown, your Parma was outstanding, 11/10 (it really was they good). Thank you!!
Are you able to make Thai versions of cashew chicken, lemongrass chicken, tom yum and/or panang curry please? They are what’s left on our lock down bucket list. Thank you!!
Hi Liv, I love all of these ideas!!! I can help with one straight away: https://discountspot.info/tom-yum-soup-thai/%3C/a%3E – N x
You’re amazing thanks Nagi!
Hi Nagi,
Can you please tell me if I can use wholemeal flour instead of plain flour when making your no knead artisan crusty bread? If so does the quantity need to be changed?
Thank you
Hi Helen, I talk about this in the recipe notes. N x
Hi Nagi,
Thanks for all you’re amazing recipes!
Next week I am catering for a group of friends and plan to make beef and pork sliders. Can I use beef cheeks in your brisket recipe? I am hoping for the bbq-y flavours of the brisket recipe combined with the fall-apartness of the beef cheeks. Am I cah-razy?!
Hi Rachel, you can definitely do that – see what’s cheaper though as you may be better off getting a cheaper cut of beef (cheeks can be expensive if buying in bulk). A cut of stewing beef – like chuck/shoulder will work just as well here.
You will need to cook it longer than brisket as you want it to get to the shreddable stage! N x
Hi Nagi, I often wonder about the 2 different Oyster Sauces I see in the supermarket. There is a thick type and a runny type. what do you recommend? I’ve always used Ayam (thick) . Look forward to hearing what you use. thanks, Julie
Hi Julie, not sure about the runny type but true oyster sauce should be thick, like the consistency of tomato sauce/ketchup 🙂 N x
I was hoping you would say that :). thanks for the reply Julie
Hi Nagi,
So sorry to read that your gorgeous boy has been sick. Apart from all your wonderful recipes I love reading your blog and hearing about Dozer. As a Melbournian your empathy and encouragement through what has been a pretty hard time here has been fantastic. My whole family thanks you for your yummy easy to follow recipes and your kind heart. Hope Dozer is well on the way to recovery.
Maureen xx
Hi Maureen, he’s doing much better today, I’ve been touched by the number of people who have written in sending their well wishes!
I’m so glad you and your family are loving the recipes, thank you so much for the great feedback & stay safe! N x
Hi Nagi,
A big thank you for your recipes which have never failed us! Your notes also make learning proper cooking techniques accessible.
My question is regarding garlic. This year I bought a lot of Aussie garlic in season and made confit garlic. Can I use it in cooking without affecting flavours? Does the confit process make the flavour too mellow for curries for example?
Take care 🙂
Hi Catherine! I find it great to use in dips and marinades but the flavour isn’t bold enough to use in stir fry’s and curries – I stick to fresh here 🙂 N x
Hi Nagi and Dozer. I have three over ripe bananas staring at me from the fruit bowl. Do you have a sure fire banana bread recipe or suggest anything else I could do with them? No room in the freezer to freeze for smoothies…..
Hi Dani, banana bread is on my recipe list to publish, I’ll have to revisit it! N x