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.
Hi Nagi,
From wantirna in Melbourne
I would really like a vegetarian chilli recipe. 😀
Hi Michelle, Yes! Great idea! N x
Hi Nagi,
Victorian with a question!
Do you think I could use plant based mince to make your Italian Meatballs? Would you recommend adjusting anything if I did try it?
I love your blog. 90% of my cooking is recipes from your site! The serving slider is an excellent idea and your whole website works so well including the My Recipe feature. I look forward to your emails each week and have put so many of my friends onto your site. Its got to the point when I tell my husband what I am cooking for dinner the first thing he asks is if its a Nagi recipe! 🙂
Hi Tracie, I’m sure you could but I haven’t tried to be honest so can’t really advise on texture or flavour and how it might change. I would love to know if you try it!! N x
I made it last night! I doubled the recipe and used pork and veal mince for the meat eaters and plant mince for the vegetarians and cooked them in seperate pans. The plant mince seemed to be denser then the meat ones but yummy! I will definitely do it again. Thanks!
Hey Nagi,
You are my go to person for any recipes. Would love to see a category for freezer friendly meals? I always make your lasagna to freeze for lunch. Hoping for some more frozen meal inspiration!
Thanks in advance!
Hi Doris, yes great idea – a few people have requested this so I’m looking into it 🙂 N x
From Melbourne 🙂
Hi Nagi,
I’m a religious user of your recipes, they make up at least 70% of our weekly meals!
I was wondering whether you’d be able to put up a eggplant parmigiana recipe at some stage? They’re my absolute fav but I’ve tried making them before and it’s been a lengthy, messy and convoluted process with an average outcome.
Thanks again for you all you do! I’ve converted so many friends and family to your site too, they all love it too!
Cheers
Sam
Hi Sam, pop on over to my recipe request page and put a request down there so it goes on my list 🙂 N x
Oh and I wanted to thank you for your nom-i-licious Ragu recipe 🙂 …
I’d made it before and I knew it was terrific, so when my freezer decided to pack it in, I decided to use all the defrosting meat to make ragu (with a slight identity crisis :D) …. I’m betting there haven’t been too many ragus made with lamb, beef, chicken aaaand seafood lol.
It ended up delicious and saved a freezer load of protein – I think I have enough for a month of meals!
Combination Ragu! I love it Jules – what a great way to salvage your meat! N x
Oh and I wanted to thank you for your nom-i-licious Ragu recipe 🙂 …
I’d made it before and I knew it was terrific, so when my freezer decided to pack it in, I decided to use all the defrosting meat to make became ragu (with a slight identity crisis :D) …. I’m betting there haven’t been too many ragus made with lamb, beef, chicken aaaand seafood lol.
It ended up delicious and saved a freezer load of protein – I think I have enough for a month of meals!
Hi Nagi, it’s the wee small hours on Sunday morning in locked-down Melbourne – we’re all looking forward to news from Dan today (fingers crossed!)
I’m wondering if you can cajole “Malaysian Home Cuisine” in Gladstone Park, Melbourne to share the secrets of their Chicken Sambal 🙂
I’ve had many a sambal chicken (and prawn) which just don’t cut it – mainly because it seems as if they just toss in some variant of chilli paste and call it a chilli sambal dish.
But theirs is deeeeelish. Salty and spicy – I think they use proper belachan in it. I would definitely go and buy from them but a) they’re well outside of my 5km restriction zone and b) driving and hour and a half for takeaway isn’t realistic even without lockdown! … I discovered them when I was working out that way before becoming a COVID employment casualty 🙁
Enjoy your Sunday and love to Dozer … Keep warm, brrr – it’s too cold at the moment!
Ohh sounds delicious Jules – I’ll have to add it to my list of recipes to create!!
Yes please Nagi! I need a good sambal chicken fix 🙂
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