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.
NOT from AU (so sorry!) My question is simple, and perhaps even silly. My biggest issue with cooking, is the temperature to cook the dish. I keep searching for recipes to find the proper temp. Any advice?
So sorry, Nagi. Yes, it is oven heat that I refer to. Chicken, for example. I happened to buy 2 bacon-wrapped chicken breasts, as well as 2 Jerk Chicken legs, but am searching for the proper oven temp and time! Even though I’m in Canada and we’re metric, I still use Fahrenheit. BTW, Dozer is awesome! How fortunate to have him consulting on your recipes!
Hi Grant, it’s a bit hard when you’re cooking a packaged product – it’s not one of my recipes so I can only give you a guide here: https://discountspot.info/bacon-wrapped-chicken/%3C/a%3E. Chicken drumsticks I generally say 180C/350F for 45-50 minutes depending on their size. N x
Hi Grant, I don’t understand what you’re asking sorry! Are you referring to baking? If you’re referring to stove heat? N x
Hi Nagi!
I’m absolutely loving your recipes. I’ve had plenty of time to cook and bake with Victoria’s lockdowns (which I suppose is a positive from this bad situation!)
Just wondering if you have any recipes that require nigella seeds – I absolutely love them!
I’ve also heard of Qizha, which is kind of like a tahini (I think?) made from nigella seeds but I can’t seem to find a recipe for it anywhere – do you think I could just follow a tahini recipe but substitute the sesame seeds for nigella seeds?
Hi Gabby, I came across a recipe for Naan bread with Nigella seeds. The Nigella Seeds were added at the beginning with the flour. Suzie
I don’t Gabby – let me look into this! I’m also not too familiar with Qizha so I’d need to do some testing before giving you an accurate answer there sorry! N x
Hi Nagi !!! i adore your recipes . There is not one that i have to change something.
i have question. i have a lot white beans and i want to try to make them in slow cooker but not like a soup . i tried once and came out very liquid and i don not want soup. should put less water but then i scared won’t cook.
i don’t know what to do
Hi Elitsa! Do you mean that you just want to cook them in a slow cooker then drain them and use in salads or stirring into things? What type of white beans do you have? That affects the cook time a lot! There are small ones like navy and giant ones like lima! N x
Hi Nagi , thank you for your answer .
i would like to make it like stew not too liquid , not too thick . add maybe some veggies, or sausage maybe also baby ribs.
In my culture we have it like soup and a lots of salads but i don’t want . i want to try like stew with slow cooker .
The beans i have are the small white ones.
Hi Nagi , thank you for the answe. I would like to make like a stew not too liquid but not too thick with some veggies and maybe i can add sausage or ribs .
In my culture we have a soup but i want to try to make like a stew in slow cooker
The bean i have are the small white one .
Hiya Nagi, in Victoria still stage 4 😫 so over it!
I’m wondering if you find a difference in branded flour, sugar etc to stores own brand and Aldi? Is it worth spending the extra for the branded stuff?
Hi Leeanne, Hopefully it will be over before you know it!! In regards to flour and sugar – sugar I don’t find there is a difference, but flour there is (depending on the type of flour you’re using and the recipe it’s used in).
Regular plain flour is the same & if you’re using it for general baking purposes then you won’t notice a difference, however, if you’re making breads and specialty loaves, I tend to spend a bit more money and get bread flour to produce a better loaf. N x
Awesome thank you!!!!
Hi Nagi, I’m in Vic and have just finished making gyoza. However i dont have enough wrappers amd have a bit of meat leftover. Can i freeze the meat or would the cabbage go yuck?
Hi Jodie, you can freeze the meat for later – that is completely fine! N x
Hi Nagi and Dozer,
We were in Level 3 lockdown but have moved down to 2.5 lockdown.
I was just wondering if you have done the ‘How to cook Brown Rice’ instructions?
A big thank you to you I now know how to cook Basmati Rice (actually I think my husband would also like to give you a big kiss) in his words he gets awesomely cooked rice these days.
Joanne
Hi Joanne, yes I need to revisit this!! Thanks for the reminder! N x
Hi!! Loving your recipes!!
I was wondering could you make a sticky date pudding recipe thanks!!
Hi Scarlet – yes here’s my recipe https://discountspot.info/sticky-toffee-pudding/%3C/a%3E N x
Hi. I am from the USA (Arizona) and have severe asthma, so I have been in lock down since late March. We didn’t even get to have my mom’s memorial service. She passed away in the last day of February. Just wanted to say thank you for all the great recipes from the other side of the world!! Jen
Hi Jen, I’m so sorry to hear this – I can’t imagine how tough that would have been on you. Sending all my love and strength your way!! We will get through this! N x
Lockdown is a bit ho hum but I’m enjoying cooking all your wonderful recipes. I’ve made so many of yours over the past month or so. In fact if it’s not a Nagi recipe I don’t cook now!!! They’re all delicious and always a success. The BBQ Ribs were outstanding and so easy as were the Potato Gratin Stacks. Yum. Thank you again Nagi. You are a star 🌟.
Thank you so much for the great feedback Jo!! We are all going to come out amazing cooks after this! N x
Hi Nagi
Love you site and recipes!!
I’m just wondering can you sub camembert for Brie in the baked brie recipe? Also I am catering for about 20 people for my husbands birthday. I’ve been scrolling through your recipes for ideas, any suggestions for ones that I can make ahead and quickly warm up on the day?
Hi Cheryl, yes 100% you can use Camembert! Where are you located, are you looking for a particular cuisine or theme for the food? N x
Sorry, located on the Sunshine Coast Qld.
Okay great! No particular cuisine is needed but it is camoflauge dress theme, not sure if you can match food to that hahaha! I just need something easy for me to serve so I’m not stuck in the kitchen all night!
Ugh, extended VIC lock down boo!
I have been given some venison, 1 portion of backstrap and 1 portion rump steak
I have never cooked venison before! Are any of your recipes suitable for subbing in either of these cuts of meat?
Thank you <3
Hi Rita,
I don’t often cook with venison – it’s very lean so you don’t want to overcook it. It pairs well with rich sauces – I would sear it and finish in the oven paired with a mushroom or red wine sauce & some creamy mash! Yum! N x
Hi
I love your recipes
Silly question
I haven’t found a recipe where you use sweet soy sauce Yet
I’m a fan of it and sorry have been using it instead of sugar in some of your recipes
Yes I have a quirky taste palette
You can blame a Queenslander for it
I always try your recipe before changing it out of respect to you
And I read the comments and recipe before cooking
Keep up the great work and give my love to Dozer 😊
Stay safe
Hi Anna, there’s no silly questions!! Sweet soy is also called Kecap Manis – if you type this into the search bar of my website then click “using this ingredient” all my recipes using it will pop up. Think Gado Gado, Nasi Goreng & Mie Goreng to name a few 🙂 N x
Hi Nagi, We are in Victoria (sadly in lockdown) and I have made the KFC chicken recipe. Is it possible to freeze the breading mixture and use another time?
Hello, I love all your recipes. I am cooking for a friend about to have a baby & with lockdown I am doing prepared meals for her to heat or cook.
I am wondering if I do a sweet & sour pork, can u freeze the uncooked pork in the sauce then unthaw & stir fry or does the pork have to be cooked before you freeze it?
Hi Sarah, what a great friend!!! Are you talking about this recipe and freezing it in the marinade? https://discountspot.info/sweet-and-sour-pork/%3C/a%3E N x
Hi Nagi,
Could you please tell me what kosher salt Is and where to buy it
Hi Janine, kosher salt (or cooking salt) has grains that are larger than table salt. You can buy in major supermarkets labelled as “cooking salt” – N x
good morning from Far Rockaway N.Y
I was wondering could i incorporate herbs and spices for the bread you make in the cast iron pot. thank you for you’re time,
Hi Nicole, you sure can! There are so many options – the world is your oyster here! N x
Hi Nagi, I’m planning on making your Apple Crumble Slice but want to check if the oven temp is 180C fan forced or regular oven? Is there a general rule to follow for your recipes?
Love reading your recipes and of course have to scroll through for dozer’s antics!
Hi Vicki! My default is fan. BUT I will always specify it it matters so whether you ordinarily use fan or regular, use the temp provided unless I give you a fan and regular temp. The general rule of thumb is that for cakes, cookies, muffins etc, fan vs regular will affect outcome. For most savoury (even roast chook, general baked dinners), it does not make a difference (or I split the difference eg 180C at fan takes 40 min, regular takes 50 min, so I call it at 45 min for 180C any oven type). Surprisingly, for slow cook things (like the beef ribs I just posted), it doesn’t make a difference – when I reduced fan by 20C, it took 20 minutes longer. So the same temp is better! So in summary – if you typically use fan, when I provide only one temp, use fan. When it matters, I will speficify different temps for fan and regular 🙂 N x
I love so many of your recipes, particularly the bread that requires no kneading. It is such a hoot to see it come out of the dutch oven. Looks fabulous.
Thanks so much Jill 🙂 N x
Thanks Nagi.
Just about to try cooking your moussaka recipe.
I hope you loved it Maggie 🙂 N x
Hi Nagi, like Jo from Melbourne, I also wanted to know the brand of your skillet?
Thank you for a great website, so many fantastic recipes and sharing Dozer with all of us.
Hi Maggie, it’s a Lodge skillet. Thanks so much for the awesome feedback I truly appreciate it! Stay safe ❤️ N x