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.
Hey Nagi! Melbournian here. Great idea with the hotline. Just wanted to let you know I started cooking for the first time using one of your recipe (beef cheeks) from 5 years ago as we had the same pressure cooker (Breville Fast Slow cooker). Because it turned out so great, I’ve built a lot of confidence and can say I’ve come a long way since.
Quick question, do you ever cook jasmine rice in the pressure cooker? If so, you able to share your method and settings? I use the first knuckle trick and cook on low for 7 mins and let it naturally vent. It comes out a tad soggy. I don’t cook rice enough to experiment so thought I ask the pro!
Cheers
Hi Bao – that’s so great to hear, thanks so much! in regards to jasmine rice I use this method: https://salesdock.info/how-to-cook-jasmine-rice/%3C/a%3E I don’t use my pressure cooker, but if you’re finding it slightly soggy, try reducing the liquid slightly. N x
Hi Nagi! Victorian here. My sauce for the chinese honey sesame chicken is not thickening! What do I do?
Hi Lilla, you can make a cornflour slurry (mix 2 tsp corn flour mixed with 2 tbls water until smooth) then add it to your sauce – bring to a simmer and it will thicken instantly for you! N x
Hi Nagi! If I double your chicken and broccoli recipe, and I velvet the chicken – do I need to leave the baking soda on for longer than 20 mins? Or is it 20 mins per 250g?
Btw, thank you times a thousand for all these beautiful recipes x
Hi Jade! No need to leave the baking soda for longer, just make sure you double the baking soda if you double the chicken 🙂 N x
Hi Nagi, could you please recommend some chicken breast recipes , I only ever use thigh but in lockdown this was all I could get . I’m worried I’ll dry them out 😆.
Thanks for helping us Victorians xx
Hi Suzie, I have STACKS! Here are a couple of my most popular, but you can type “chicken breast” into the search bar to see the full list.
https://salesdock.info/honey-garlic-chicken/%3C/a%3E%3Cbr /> https://salesdock.info/oven-baked-chicken-breast/%3C/a%3E%3Cbr /> https://salesdock.info/creamy-lemon-chicken/%3C/a%3E%3Cbr /> https://salesdock.info/parmesan-crusted-chicken-breast/%3C/a%3E%3Cbr /> https://salesdock.info/sun-dried-tomato-spinach-cheese-stuffed-chicken-breast/%3C/a%3E%3C/p%3E
Hi Nagi! Victorian here. I’m absolutely obsessed with your recipes. I only use and swear by your recipes, I’ve even influenced others around me to use them! You have helped me to become such a great cook and I’m loving it. Just wondering, all my chicken recipes in my slow cooker end up being extremely watery, is there anyway I can fix this besides adding corn flour?
Hi Joanna, generally slow cookers don’t simmer sauces to allow them to reduce and thicken (unless you start with a thick sauce to begin with). Try simmering the sauce after cooking or you’ll need to add some cornflour to thicken it. N x
Hi Nagi, are you interested in bringing us a samosa recipe? I know I would like one created by you.
Hi Nagi, Hello from Melbourne! I love your website, and everything I make is so yum. I have lots of tomatoes at the moment and wondered if you had a good tomato sauce or pizza sauce recipe please? Thank you
Have you got THIS much?? -> https://www.seriouseats.com/recipes/2014/08/the-best-fresh-tomato-sauce-for-pasta-recipe.html LOL it calls for a lot!!! It’s amazing, I’ve made it once 🙂
I don’t have one but here are some ideas for things to make using lots of tomatoes: tomato soup, oven sun dried tomatoes,
This pizza sauce looks good (but I’d skip the chilli!)
https://www.tarladalal.com/Homemade-Pizza-Sauce-with-Fresh-Tomatoes-3250r
That’s a start! – N x
Hi Nagi & Dozer,
I’m from Victoria and I just wanted to pop on to say thank you for all your delicious recipes: I love, love,love them all !!!
Thank you so much for thinking of us. Many thanks
You’re so welcome Maria – thanks so much!! N x
Hi Nagi, I don’t have a question but wanted to let you know how much I love your recipes and seeing your emails in my inbox. As a GP in Melbourne, it’s so nice to have your cheerful input into my day. You and Dozer are wonderful! PS your website was recommended to me in a FB group of medical mums – there are 1000’s of us 🙂
Woah what a great compliment Jo-Anne, thanks so much!! N x
Hi Nagi and Dozer! I’m in regional Victoria, thank you so much from all Victorians for your care and concern! XX. I was wondering how you bring an egg up to room temperature from the fridge if you forget to take it out for baking? Also, the best way to soften fridge butter when recipe requires it? Many thanks love love love your recipes and Dozer! Xxxx
Hi Barb! I fill a bowl with warm (not hot) tap water and submerge the egg for 10 minutes. That will do the trick! For butter, a quick way is described in Note 1 in this cookie recipe: https://salesdock.info/famous-byron-bay-chocolate-chip-cookies/%3C/a%3E%3C/p%3E
It involves heating water in the microwave then using the ambient heat to soften butter. Works every time!
FANTASTIC! Thanks so much for your quick reply! Amazing! Xxxx
👅 to Dozer too
🥰
😂
Thanks for your thoughts Nagi. Much appreciated by myself & all Victorians. We may be leading the way in lock down experience but I’m sure we will all have a taste before this is over in the next two years.
Im also sure lessons will be learnt along the way and we will emerge with a biological disaster protocol that we can enact more expeditiously in the future.
💞 to everyone.
Sioux
Take care Sioux! We are thinking of you guys every day – N x
Can I thaw and then refreeze ground beef
Hi Chuck! Only if you thaw raw meat, then cook it, then you can refreeze it. But if you thaw raw meat then you should not refreeze the raw meat – for food safety reasons 🙂 N x
Hi Nagi,
We are also on lockdown here in Botswana and I’ve run out of Soy sauce! I’m a huge fan of all your recipes but the chowmein is on high rotation so you can imagine how frustrating this is!
Luckily this isn’t a case of shortages just a forgetful husband with the only permit doing all the shopping so I don’t need a solution (unless there is one by miracle). We are used to not finding what you need here so I’ve always appreciated your options in all your recipes. You are always a ray of sunshine in my feeds and inbox.
Thank you
I’m sorry to hear about lockdown AND forgetful hubby, but glad to hear soy isn’t out at the shops, I would lose the plot if I couldn’t get soy sauce! LOL – N x
Hey Nagi!
Thank you for this opportunity for us Victorians.
I have a 4yr old and 5 yr old and they want to do some cooking/baking and decorating. Do you have any recipes ideal to this age and any tips?
I like to bake and cook (your recipes are delicious!!!) But I’m not sure on where to start with my kids and want it to be as enjoyable as possible.
Thank you
Hi Bec! So a really good one for kids are these easy Chocolate Cupcakes -> https://salesdock.info/best-easy-chocolate-cupcakes/%3C/a%3E It’s a super easy recipe and then they can frost and decorate to their hearts content (recipe includes a super easy chocolate fudge frosting)
For cakes, the Strawberry Cake, Lemon Cake and blueberry Cake are all simple ones (ie the ones made with yogurt) but no decorating required.
This Chocolate Fudge Cake is super simple too, and the kids can certainly help frosting it – and why not go crazy with sprinkles? 🙂 https://salesdock.info/easy-chocolate-fudge-cake/%3C/a%3E%3C/p%3E
Then the two other ideas are: chocolate truffles (messy / fun / get creative with rolling) and super easy one is chocolate covered strawberries (you can get creative with things to dip the coated strawberries in).
Hope that helps! N xx
Good morning! Here in Canada. This is such an awesome idea your the best!
Question is Quinoa are they interchangeable in recipes that is can you either tri colour and white if not stated which one to use?
Hi Marie, the tri coloured quinoa is a blend of red, black and white quinoa. While red and black take a couple of minutes longer to cook, they yield a slightly chewier texture than white quinoa. So generally speaking, yes they are interchangeable – they may only take 2 minutes longer to cook. N x
Hi Nagi. I’m in lockdown in Victoria. I am trying to use what’s in my pantry and am stuck fit recipes that use freekah, polenta, semolina, dried white beans and dried green lentils. Help!!
Hi Dani! Here are some ideas:
1. Freekah – cook it using this NYT recipe: https://www.dropbox.com/s/zpwa35xaonyixfc/Freekeh%2C%20Chickpea%20and%20Herb%20Salad%20Recipe%20-%20NYT%20Cooking.pdf?dl=0
I love that salad, I’ve made it a few times.
Basically use it like couscous, quinoa, rice etc. If you want to add more flavour into it, use the cooking method I use in my lentil salad (ie cook it with stock, bay leaves, garlic etc) but still use the same liquid/freekah quantities per the NYT recipe.
2. Polenta – here’s an NYT polenta recipe I’ve recently made which is to die for:
https://www.dropbox.com/s/0dxssahj5e28r22/Creamy%20Polenta%20With%20Mushrooms%20Recipe%20-%20NYT%20Cooking.pdf?dl=0
Basically, use polenta like mashed potato – it goes with everything!
ALSO used in cornbread which is my main use – I have muffins and classic on my website (I make it often!)
3. Semolina – use it to make the best crunchy roast potatoes in the world! Search “roast potatoes” on my site, both recipes use it.
Also used in Persian Love Cake on my website.
4. Lentils and beans – search Lentils and beans on my website, I use both quite a lot! Curries, salads, soups
Hope that helps! N x
Thanks Nagi! Appreciate your response. I am new to your site and love everything I have cooked. Also enjoy your photos of the Manly area. Spent half my life there and really miss it. Thanks again.
Hi Nagi,
No SOS questions just yet as my fridge and freezer is full but could we perhaps have more veggie recipes as they are in more supply right now in Melbourne? I’ve learnt so much cooking from your website and have really loved cooking so many yummy meals. I work in a busy intensive care unit here in Melbourne and I will admit, there have been shifts where I’ve just had enough of everything and the only thing that’s getting me through is my delicious left over ‘Nagi winner’ waiting for me! So thankyou so much for that little bit of respite in the madness ❤️
Hi Elle! I’ve actually been sharing more vegetarian recipes than meat ones lately – well, since COVID really 🙂 I have some really great ones coming up – like Eggplant curry, very excited for that one, I’m obsessed with it!! N x
Hey Nagi, keep up the awesome work.
Looking for an easy one pan recipe for working from home work lunches. Ideally with rice and chicken and healthy.
Have been smashing your butter rice recipe with Moroccan chicken breast on the bbq, but getting a bit cold out there in Melbourne so hoping you have a one pan idea!
Hi Zac! I have so many one pot/pan recipes – have you seen this recipe collection? -> https://salesdock.info/category/one-pot-recipes/%3C/a%3E 🙂 N x
Do you use MSG in your personal cooking? Should I add it to your savory dishes?
I don’t specifically, only if it happens to be in a sauce I use 🙂 It does add an extra dimension of flavour but you do need to use sparingly because it can easily overwhelm 🙂 N x