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.
Dear Victorians, My little corner of the USA sends heartfelt sympathy for your difficult and trying circumstances. We know you’re strong and will come through this admirably. We’ll be thinking of you and wishing you all the very best. God bless you. Love from America.
That’s lovely Bonny ❤️
Nagi, I love the recipes, and I love Dozer, what a great dog and I know you love him so much. GOD BLESS you and Dozer and keep the stories going be safe Larry
Thanks so much Larry! N x
I have been on line to ask this question with no luck and this morning you invite us to ask.
I bought a huge leg lamb for a dinner party and then had lockdown. It’s now been in the freezer for 5 months, with little chance of a dinner party anytime soon. Should I cook it and then refreeze it?
Hi Carol, it’s safe to thaw and cook then refreeze once. I would thaw it and make a stash of food like pea and ham soup to refreeze. N x
Love your delicious yet simple recipes, especially the one pot pastas and rice dishes! Is there a general ratio of liquid to rice and pasta that I can follow when I mix things up a bit.
Hi Charmaine, that’s a hard one, depends on the recipe and how much sauce/veg etc is in there! N x
Also, you’ve made me an even BIGGER fan since your matching donations for the BLM movement. I admire your following your beliefs despite losing your social media following, which is your livelihood. Thank you, from California.
Hi, my question is this, if the store is out of fresh garlic, but they have jarred garlic, and garlic powder, what would you use?
In addition I’d like to thank you for your kind heart. You’re so generous with your recipes and tips that you have revolutionized my cooking. I’m sending big virtual hugs to both you and Dozer. God bless Victoria!
Hi Barb, that’s a hard one as it depends on the recipe – probably jarred garlic, although I have a strong dislike for it as it tastes sometimes quite bitter – it’s almost pickled for storing. N x
I’m wanting to know how to use umami powder. Thanks.
Hi Lory, umami powder is a flavour enhancer, great in Asian dishes (well all kinds of dishes). You can add 1 teaspoon to your dishes to boost the depth and flavour. N x
Thank you for all you do for ALL of us. Charlie is my secret weapon now!!!!! We are all united in feeding our families.
You’re so welcome Susie – everyone should have Charlie in their fridge 😁 N x
Peach pie! 🍑
Ohh yum Christine – pop a request on my recipe request page! N x
Hello Nagi, your recipes have never let me down! I cook for hubby and four teenagers. I am working full time at a COVID testing site in a shopping centre carpark in the Northern suburbs of Melbourne. I love cooked rhubarb and apple, can you give me some ideas for a cake, muffin, dessert using both ingredients together or on their own. Thank you for everything 😍
Thank you so much for all the work you’re doing!!! You could do a apple and rhubarb crumble – just sub out half the apple for rhubarb in this recipe: https://salesdock.info/apple-crumble/%3C/a%3E, apple ad rhubarb muffin would also be amazing: https://salesdock.info/brown-sugar-apple-muffins/%3C/a%3E just chop the rhubarb into the same size pieces as the apple here. N x
hey there. I am in Austin, Texas…yes, I know. another hot spot but not totally locked down. anyway, just wanted to say that you and your blog have been a lifesaver during this whole crazy pandemic. i lost my job and have been cooking and making bread and it’s been great. so thank you, nagi and dozer. ps. lots of thoughts to those in Victoria. this really sucks. stay safe.
It really does suck Kristee!! We will all come out of this great cooks by the sounds of it – please stay safe ❤️
Thank you for your kindness during this difficult time in our lives. You have a heart …..
You’re so welcome Barbara! N x
No question here,… I just wanted to say you’re all in my thoughts and prayers! Here in Orange County, CA we might be heading in that same direction! Much love to Victoria!! Stay safe, stay well always!
Thanks so much Debra! N x
Good luck Nagi and all Victorians. I feel you – we had a similar super restrictive lockdown and curfew with no open supermarkets back in April. You’re lucky that you’re allowed to go out at least for exercise. Sending some sunshine from Mauritius xx
Thanks so much Kit – hopefully things are back to (somewhat) normal soon! N x
I have no questions at this time, I just wanted to let you know how much I appreciate your delicious recipes, especially during this time of restricted living. I look forward to every email you send, thank you so very much. Stay well, (Canadian)
Thanks so much Delores!! N x
Our hearts and prayers go out the Victorian people. Stay strong, listen to the scientists and protect each other.
With love from your friends in Connecticut, USA
Great advice Laura ❤️
Lemon Garlic Marinated Grilled Pork Chops…
https://salesdock.info/lemon-garlic-marinated-pork-chops/%3C/a%3E%3C/p%3E
We had them two nights ago…very tasty and a change from bbq sauce
I’m so glad you enjoyed them Lisa!! N x
I don’t have a question, but wanted to tell you how much I (an American) appreciate your generous contribution to my daily life and to the coronavirus response. You are truly a blessing.
Thank you SO much Kathryn! N x
here, here! I second that.
Hi Nagi. I’m in Victoria. Thank you so much for the support. I had a question re: lasagna sheets – sometimes the instant sheets I use end up with an uncooked-like texture and white appearance in the very middle. This is despite baking the lasagna for 40+ min. Any ideas why? Thanks!
Hi Allan, sounds like there isn’t enough sauce covering them – make sure they are loaded up with sauce to absorb so they don’t get that undercooked appearance/texture. N x
I’m so sorry to hear this news. Thank you for teaching me how to cook throughout this pandemic (my husband of 26 years thanks you too! 😂). My only question would be, what can I use if I don’t have self-raising flour? Is there a way to make it? Sending much love from Canada. xx
Hi Adele, that’s so great to hear!! Self raising flour is easy to make, use 1 cup of plain flour and add two teaspoons of baking powder 🙂 N x
Ahh perfect! Thank you! xx
I’m from Melbourne and it’s tough at the moment but people like you make everything bearable. Thank you so much Nagi for your support and kindness. Means the world to us here. My question is do you have a simple recipe for a ramen broth? I have a few beef bones and chicken legs in the freezer, onions, garlic, ginger and carrots in the fridge. And lots of herbs in my garden. Any ideas? Thank you so much 😊
Hi Sonali, my mother has a recipe here: https://japan.recipetineats.com/home-made-ramen-soup-recipe/ I hope you try it and love it!!! N x
Thank you so much, I will definitely give it a try. 🥰