Rice rava upma, arisi upma in vengala panai

Rice rava upma using vengala panai (brass pot). Easy breakfast fix in 20 mins. Quick video with step by step pictures.

Wanted to prepare rice rava upma in vengala panai for long time. Have heard enough about the adai it is formed nicely at the bottom how tasty it turns out. I make upma often in my iron kadai since just for myself, it is only 1/2 cup of rice rava, so just a small kadai is enough.Usually get a lovely curved bowl shape adai in that itself and enjoy it all by myself. I was wondering how it would be if I try out in vengala panai. Is it worth the hype? My answer is yes!

It was really golden in colour, when compared to the iron one, also a lot tasty and super crispy that I can clearly tell the difference. When Zishta sent me the vengala paruppu uruli for review, I know first thing I am going to make is rice rava upma and definitely set adai to enjoy. First I thought I will try a slight variant of rice upma that my co-sis keeps telling me. Then realized I cannot cook acidic things in vengala panai and settled with this one.

I already have posted one variation from scratch with dal, pepper, jeera. But This is my most favorite on the go recipe with just readymade rice rava. You can also use broken rice.

Zishta’s vengala paruppu uruli is really good as it was heavy, sturdy and good in quality. These are claimed to be handmade products directly sourced from the artisans who do this for generations. It is also tested for various other harmful chemicals usually found like arsenic etc. Because of the quality, it can easily passed to generations by generations just like how our elders have.

Use RAKS05 to enjoy 5% discount on their products if you are purchasing through


  • 1 cup Rice rava
  • 2 & 1/4 cups water
  • Salt as needed
  • 1 tbsp coconut oil

To temper

  • 2 tsp oil
  • 1 red chilli
  • 1/2 tsp mustard
  • 1 tsp urad dal
  • 2 tsp chana dal
  • 1/8 tsp asafoetida
  • 1 Sprig curry leaves


  • Heat the pot with oil and add all the ingredients under ‘To temper’ in order. Once dal is golden, add water, salt.
  • Bring to boil, add rice rava slowly by stirring. Bring to boil again for 2 minutes. When it is thick, like porridge, lower the flame.
  • Cook covered closed for 10 mins in low flame. Without scraping the bottom, take out the upma carefully using a blunt ladle.
  • Leave the bottom will have a coating of upma left. Drizzle some oil over it and turn the heat to medium.
  • Once it turns golden, switch off the stove and scrap the adai. Enjoy hot.




  • Depending on the rice rava variety or if you use broken rice, the water quantity will vary. Broken rice will need 2 & 1/2 cup water. Some rice rava also needs more water.
  • It is important to cook the upma in low flame after you boil it until porridge consistency. if you put the flame low earlier itself, it will not look fluffy, it will be like koozh instead.
  • Do not cook in high flame either. You will not get the adai at bottom.
  • Add oil over adai after taking out upma. Otherwise you may not get golden crispy adai.
  • Drizzle coconut oil over upma while serving for best flavour.

Rice rava upma method

  1. Heat the pot with oil and add all the ingredients under ‘To temper’ in order.
  2. Once dal is golden, add water, salt.
  3. Bring to boil, add rice rava slowly by stirring. Bring to boil again for 2 minutes. When it is thick, like porridge, lower the flame.
  4. Cook covered closed for 10 mins in low flame. Without scraping the bottom, take out the upma carefully using a blunt ladle.
  5. Leave the bottom will have a coating of upma left. Drizzle some oil over it and turn the heat to medium. Once it turns golden, switch off the stove and scrap the adai. Enjoy hot.

Serve hot as such or with thengai thogayal best or coconut chutney, sambar etc. I had with some leftover coriander thogayal.

The post Rice rava upma, arisi upma in vengala panai appeared first on Raks Kitchen.

Egg Salad Sandwich

I have strong opinions about egg salad sandwiches. Usually I take a pass. Like, if I see one on a menu, or at a deli, I choose another sandwich. Egg salad tends to be so gloppy, or too much mayo, soggy bread (yuck), or the trifecta of all three. But it doesn’t have to be this way! When I make egg salad sandwiches at home it’s heart emojis all around. I like to use well-toasted bread rubbed with garlic. The egg mixture I make isn’t much of a departure from the classic, but the devil is in the details and ratios. There’s crunch from chopped celery and onions, a dollop of wholegrain mustard, and just the right amount of yogurt in place of mayo.

A Couple Egg Salad Tricks

There are some tricks I like to deploy when constructing an egg salad sandwich. The eggs are a soft component, so I like to introduce crunch and structure wherever possible, for contrast. So, in this recipe you have crunch celery and onions. Good quality, extra toasty slices of bread bring more crunch and structure. And I like to add a few sturdy, fresh lettuce leaves between thread and the egg salad to keep the bread from going soft.

Invest in Good Eggs

You want to use really great eggs if you’re making egg salad. The ones where the yolks are rich and bright yellow. Eggs from pastured hens. Peeling really fresh eggs can be challenging, so I tend to use good eggs, but the ones that have been in my refrigerator longest are the ones to use here. For easy peeling.

Getting the Eggs Cooked Just Right

I’ve realized that 90% of the challenge here is properly boiling the egg. You need to boil them so the centers set yet stay moist. You also need to avoid the dreaded grey ring that surrounds the yolk in many hard boiled eggs. I use a strict technique that works flawlessly for me every time. Basically, you need to avoid over-cooking. To do that you simply move the eggs into a bowl of icy water after removing them from the water they were boiled in.

Egg Salad Sandwich Variations

Once you get your sandwich the way you like it, it’s fun to play around with variations. Here are a few faves.

Egg Salad with Broiled Gruyere: Broil some thinly sliced gruyere cheese onto your toast, top with the egg salad mixture, sprinkle with fried shallots, and serve open-faced. Inspired by a version I would eat on occasion at Il Cane Rosso in San Francisco.

Curried Egg  Salad Sandwich: This is so good!  I think of it as a wintery version where you add curry powder, chopped apple, toasted pecans, and onion.

Chickpea Salad Sandwich: You can use the same general idea for a vegan version. Pulse a couple of cups of cooked chickpeas in a food processor and proceed with the recipe, adding more yogurt if needed to bring the ingredients together.

More Ideas and Tips from You

There are so many great ideas from you down in the comments. I wanted to highlight a few here!

Lirion says, “Don’t freak out, but my egg salad uses eggs and a mango relish. Yup, that’s it. After assembling and before adding the second piece of bread, a shot of fresh cracked pepper and all of 5 grains of salt.

I love a secret ingredient, and Quinn says, “I keep my egg salad ingredients to a minimum, eggs, shallots, chopped pickle, mustard, a lil mayo, and salt and pepper. oh, and I add Old Bay too.”

Or listen to this variation from Shawn! “I just made some delicious Japanese flavored egg salad with homemade wasabi mayo. For the mayo I used two egg yolks, 500 mL of olive oil, and two tsp of rice wine vinegar. After the yolk had accepted all of the oil I added fresh dill, lemon juice, salt & pepper, and a sizable squirt of wasabi paste. For those of you who like a little crunch I suggest chopped water chestnuts drained and briefly pan fried. Eat it on bread as dark as pumpernickel or as white as wonder; it’s all about the mayonnaise.” Genius!

Kate lends some technical insight, “I’ve found the best tool for mashing up eggs for egg salad is a grid-style potato masher. Those square holes make the perfect sized bits of egg white. More consistent, yet chunkier than the results you get with a fork. “

Continue reading Egg Salad Sandwich on 101 Cookbooks

Easy Poke Bowl Recipe

Who knew it was so easy to bring your favorite sushi home? This easy Poke Bowl Recipe is packed with sushi-grade ahi tuna seasoned with soy, honey, and plenty of sesame. It’s served with sticky brown rice, tons of veggies and these easiest spicy mayo on the planet.

Kind of obsessed with easy Asian dishes, so I definitely want to also share this Easy General Tso Shrimp,this Sticky Asian Glazed Chicken, and this Asian Pan Seared Salmon with Honey Sesame Dressing.

Poke bowl with ahi tuna, cucumbers, avocado and carrots all in a bowl.

Poke Bowl Recipe

Think you can only get poke bowls at a restaurant? Think again! This Poke Bowl Recipe is SO easy to make at home, and once you DO make it at home, you may never order it at a restaurant again.

Our version of a poke bowl recipe is made with saucy ahi tuna, sticky brown rice, crunchy carrots and cucumber, edamame, lots of avocado, and of course, plenty of spicy mayo. It’s the perfect combination of sweet, salty, spicy, crunchy, sticky, and ALL the things.

The beauty of this Poke Bowl Recipe is that it’s totally customizable. Love salmon? Use that instead. Not into edamame? Leave it out. No problem. Of course, I think the combination of OUR recipe is the ultimate poke bowl, so there’s that.

Fruits and vegetables cut up and put in order from zucchini, carrots, peas and avocado.

What is a poke bowl?

If you’re not quite sure what a poke bowl is, at its simplest definition it’s diced raw fish. Poke means to slice or cut, so that’s why almost all poke bowl recipes you see call for diced fish.  A lot of times, poke is served simply as an appetizer with just the fish itself, but here we’ve turned it into an entire meal with the addition of rice and vegetables.

Is a Poke Bowl Healthy?

Our is! The only fats in this poke bowl recipe are in the avocado, which is a heart-healthy fat and the mayo, which is used sparingly. Ahi tuna itself has a little bit of fat, but again, it’s a good fat for you. We also opt for brown rice instead of white rice or noodles, so you’re getting a great dose of fiber.

Cooked rice in a pan.

Ingredients in the Poke Bowl Recipe

  • Ahi Tuna. You want to find ahi tuna that’s sushi-grade. If you’re not sure, just ask your fish monger. I got mine at Whole Foods and as you can see, it was so gorgeous and fresh!
  • The seasonings. The “sauce” for the ahi tuna is pretty simple and, I’m guessing, things you already have in your fridge. You’ll need tamari (soy sauce also works), sesame oil, honey, and rice vinegar. If you want things a little bit spicy in addition to the spicy mayo, you can add a little bit of sriracha.
  • The veggies. You can use whatever you’d like, but my favorite combination is an assortment of shredded carrots, diced cucumber, and edamame. I love all the crunch and texture these three veggies have, plus they’re all different sizes which is a nice texture variation.
  • Avocado. No poke bowl recipe is complete without a little bit of avocado!
  • Mayo. To me, there isn’t a different between full-fat mayo and light mayo, so that’s what I use here. A little bit goes a long way since we just drizzle the top of the ahi tuna bowls with the spicy mayo.
  • Sriracha. As aforementioned, you can use a little bit of sriracha in the ahi tuna, but we really need it for the spicy mayo. We use one teaspoon per quarter cup of mayo, but if you want it hotter, add more.
  • Green onion and black sesame seeds. These are our garnishes and add a really pretty visual, but if you don’t have them, feel free to leave them out.
  • Brown rice. You can use a variety of things for these poke bowls, but to keep things healthy, I like to use brown rice. I have a rice maker, so it makes perfect rice every single time, but if you don’t, you can also pick up a carton of your favorite brown rice at your local chine restaurant.

Ahi tuna being marinated with an avocado cut in half and shredded carrots on the side.

How to make this Poke Bowl Recipe

  1. Cook the rice. Brown rice takes a little longer to cook than white rice, so be aware of that. My rice cooker usually cooks it in about 40 minutes. You can also do this step ahead of time.
  2. Marinate the tuna. Use a VERY sharp knife to cut the ahi tuna into a bite-size dice. Add to a medium bowl. Stir with soy sauce, rice vinegar, honey, and sesame oil. Let the ahi tuna marinate while you prep the rest of the ingredients.
  3. Make the spicy mayo. Add the mayo and sriracha to a small bowl. Stir to combine. Season with salt and pepper. Add the mayo to a small ziplock baggie. Cut a small piece of the corner off.
  4. Assemble the bowls. Told you this was easy! Spoon the cooked rice into a bowl. Spoon the marinated tuna over the rice. Arrange the cucumber, carrot, and edamame around it. Fan out the avocado on top. Sprinkle with sesame deeds and chopped green onion. Drizzle with spicy mayo.

Substitutions and Tips and Tricks for Recipe Success

  • You can also use sushi-grade salmon or any other fish
  • Swap out any veggies you want. Red bell pepper or water chestnuts would work great.
  • Don’t marinate the tuna too long, 5-15 minutes is all you need.
  • To save time, use rice from your local Asian restaurant

What to serve with this Poke Bowl Recipe

  • In sticking with the Asian theme, these egg rolls would be a perfect pairing to our poke bowl recipe.
  • There’s nothing like the combination of a cold salad with a bowl of soup, this Egg Drop Soup is just the thing you need.
  • You could skip the rice in these poke bowls, and pair just the tuna and veggies with this easy fried rice.


Poke Bowl Recipe

Who knew it was so easy to bring your favorite sushi home? This easy Poke Bowl Recipe  is packed with sushi-grade ahi tuna seasoned with soy, honey, and plenty of sesame. It’s served with sticky brown rice, tons of veggies and these easiest spicy mayo on the planet. 
Course Main Course
Cuisine Asian American
Keyword ahi tuna bowls, poke bowls,
Prep Time 10 minutes
Cook Time 40 minutes
0 minutes
Total Time 50 minutes
Servings 4 bowls
Calories 490kcal
Author Nicole Leggio
Cost $30


  • Rice cooker
  • Mixing Bowl


  • 1 lb sushi-grade ahi tuna
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1/4 cup light mayo
  • 1 tsp sriracha
  • 4 cups cooked brown rice
  • 1 cup diced cucumber
  • 1/2 cup shredde carrots
  • 1/2 cup shelled edamame
  • 2 large avocados, peeled and sliced
  • 1 tbsp black sesame seeds
  • 1 tsp green onion


  • Use a sharp knife to cut tuna into a dice. Add tuna, soy sauce, sesame oil, rice vinegar, and honey to a medium bowl. Toss to combine. Let the tuna sit while you prepare the rest of the ingredients.
  • Add mayo and sriracha to a bowl. Stir to combine. Season with salt and pepper. Soon into a ziplock bag. Cut the tip off.
  • Divide cooked rice between four bowls. Spoon tuna on one part of the rice. Surround with a pile of the cucumber, edamae, and carrot. Spread half of an avocado on top of the bowl. Drizzle the spicy mayo over the bowl. Sprinle with green onon and sesame seeds.


Serving: 1bowl | Calories: 490kcal | Carbohydrates: 60g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 649mg | Potassium: 754mg | Fiber: 12g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 3mg


World’s best No Yeast Bread – Irish Soda Bread

Irish Soda Bread is the world’s best No Yeast Bread! Irish bread is unique because it’s a 4 ingredient, 5 minute recipe made without yeast but still has a proper crumb just like “real” bread. 

You don’t need to be Irish to make this. You just need to be a fellow Carb Monster! Rustic flavour, great crust, keeps well for days. Slather with butter, mop your plate clean, dunk into soups – or Irish Beef and Guinness Stew!

World’s BEST No Yeast Bread!

People say that the smell of fresh bread baking in the oven is one of the best things in the world.

Forget the smell. What about the moment when you cut yourself a thick slice of warm homemade bread, slather it with butter then take a big fat, satisfying bite of it??

I’ll take THAT over the smell any day…….

“Irish Soda Bread takes just 5 minutes to get in the oven. So you can have fresh bread any night!”

What it tastes like

It’s called Irish Soda Bread because it’s made with baking soda instead of yeast. Because of this, it’s more dense than your everyday white sandwich bread. Hearty and rustic are the words that come to mind, and it tastes kind of nutty from the wholemeal flour.

While dense, it still has an aerated crumb like “normal” bread. And it’s got a great crust which I love!

Close up of Irish Soda Bread (no yeast bread), fresh out of the oven

What goes in Irish Soda Bread

Here’s what you need:

  • Flour – white flour makes a slightly more tender crumb whereas wholewheat/wholemeal adds flavour. So using both is best – but it can be made with just either flour.
  • Baking Soda – This is baking powder on steroids, with almost 3 times as much rising power. Because this is a formidable ball of dough we’re working with here, we need the super strength of baking soda instead of baking powder!
  • Buttermilk – The vinegar in buttermilk activates the baking soda, giving it a kickstart which you need for a loaf of bread this size. Easy sub: Just mix milk and lemon juice or vinegar, leave to curdle and use per recipe. It’s a near perfect sub.
  • Salt – the only seasoning required! See below for more flavouring options

Don’t worry if you don’t have buttermilk. Make your own with milk and vinegar – it’s a near perfect substitute.

Ingredients in traditional Irish Soda Bread - flour, baking soda, buttermilk and salt (no egg or butter)

No egg? No butter? No sugar??

That’s right! This is a traditional Irish Soda Bread we’re making here. For one thing, this bread is better without egg and butter. Egg makes the bread less moist, and the butter made the crumb less tender (I made side by side versions just to be sure).

And this bread has enough flavour to eat plain with just lashings of butter so you don’t need extra flavourings like sugar and spices – though you can if you want.

To avoid your Soda Bread coming out as hard as a canon ball, don’t knead more than 10 times!

Irish Soda Bread Tips

Irish Soda bread is a mix / 10 second knead / shape / bake job. It’s very simple and quite forgiving but I do have a few tips to ensure yours is a success even if you’re a bread first timer.

  • 3 minutes into oven – Once you add the buttermilk, aim to get it into the oven within 3 minutes. This is because buttermilk activates the baking soda. So the second it is added, the baking soda is fizzing away, getting ready to do its thing. If you leave it lying around, it loses its firepower = dense dough.
  • 10 Knead Rule – Like all no yeast bread / muffin type recipes like Blueberry Muffins and Herb Garlic Quick Bread Loaf, the less you handle the dough, the softer the crumb. So don’t knead more than 10 times!
  • The wetter the dough, the more moist the crumb – Just use enough flour to be able to shape and move the dough.

As with every dough recipe, even simple No Yeast flatbreads, the exact amount of flour required will differ for everyone, even from day to day. Different flour brands, humidity, warmth, coldness of your work surface – all these impact the exact amount of flour required.

It’s better to have a stickier dough and add more flour as required, rather than a dry dough which is hard to salvage. So I start with 1.75 cups, then measure out another 1/4 cup for dusting/kneading and just use what’s required.

How to make Irish Soda Bread (no yeast bread)


This version I’m sharing today is a plain traditional Irish bread. I say it’s “plain” but it’s certainly not flavourless. You’ll find yourself devouring it with nothing more than butter! But it’s also a terrific to add flavourings, some common variations include:

  • Oats – inside and sprinkled on top
  • Raisins, caraway seeds
  • Seeds – sesame, sunflower, linseed and pumpkin seeds is a combination I tried at my local markets today!

Eat it plain, toast it, or serve it with….

This is such a great last minute emergency bread. It’s so quick to make, but you won’t feel like you’re “just making do” just because it’s a no yeast bread. It is a great bread as it is.

Imagine dunking this into a thick creamy Pumpkin Soup, a really great Lentil Soup, Broccoli Cheese Soup or for something different, a creamy Carrot Soup (this is so good!). Or dunking it into a slow cooked Stew, mopping your plates and bowls clean.

Use it for toast in the morning. Make Cheesy Garlic Bread, or big Jewish deli-style Pastrami sandwiches. Just use this as you would any other bread – except you have the added bonus of smug satisfaction knowing you made it yourself!! – Nagi x

Overhead photo of stack of sliced Irish Soda Bread (no yeast bread)

Watch how to make it

Close up of slice of Irish Soda Bread (no yeast bread)


Irish Soda Bread – World’s Best No Yeast Bread!

RECIPE VIDEO ABOVE. The world’s best bread made without yeast! Rustic, hearty bread made using baking soda for rise instead of yeast but still has an aerated, chewy crumb like normal bread. No rise time! Traditional Irish recipe – no egg or butter, it’s better without (read in post).
Course Bread, Sides
Cuisine Irish
Keyword Bread without yeast, Irish Soda Bread, No yeast bread
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12
Calories 160kcal
Author Nagi


  • 2 cups / 300g white flour (plain / all purpose)
  • 1.75 cups / 265g wholemeal flour (wholewheat, Note 1)
  • 2 – 3 tbsp Extra Flour (either flour, for dusting)
  • 1.5 tsp baking soda (bi-carb, Note 2)
  • 1.5 tsp salt
  • 2 cups (500ml) buttermilk , fridge cold (Note 3)


  • Preheat oven to 220C/430F (200C/390F fan).
  • Line tray with baking paper.
  • Whisk both flours (not Extra Flour), baking soda and salt in a bowl.
  • Add buttermilk, stir until it’s too hard to stir anymore.
  • Sprinkle 2 tbsp Extra Flour onto work surface, scrape out dough, sprinkle with more flour.
  • Gently knead no more than 8 times, bring together into a ball. (Note 4)
  • Transfer to tray, pat into 2.5cm/1″ thick disc.
  • Cut cross on surface 1cm / 0.3″ deep using serrated knife.
  • Bake 20 minutes. Turn oven down to 200C/390F (180C/350F fan).
  • Bake further 20 minutes, or until the base sounds hollow when tapped in the middle.
  • Transfer to rack and cool for at least 30 minutes before slicing. 


1. Flour – wholemeal flour gives this bread a slightly nutty flavour which is lovely. Coarse or fine ground. Can be made with just plain/all purpose flour but flavour is more plain. Don’t bother using bread flour – it’s wasted on this no yeast bread.

2. Baking soda – also known as bicarbonate soda (bi-carb), 3x more powerful than baking powder. Stronger rise power required for this no-yeast bread. 

3. Buttermilk sub: Mix 1.75 cups + 1 tbsp full fat milk + 1 tbsp white vinegar or lemon juice. Set aside for 15 minutes then use in place of buttermilk in recipe.

4. Dough stickiness – use more flour as required. The trick is to use just enough flour to make the dough manageable because stickier dough = more moist bread.

5. Variations – This bread is terrific as is, it’s a classic traditional Irish Soda Bread. Some popular flavoured versions (stir in with dry ingredients):

  • Oats – brush surface with extra buttermilk and sprinkle with oats. Can also mix in oats (up to 1 cup), but reduce flour in dough by 1/2 cup;
  • Raisins! Stir in 1 cup
  • Seeds! Pumpkin, linseeds, sesame seeds, sunflower seeds, poppyseed. Stir through and sprinkle on top, about 1/2 cup. 

6. Serving – Especially great served warm! Use like normal bread – sandwiches, dunking, mopping plates clean, toasting, grilled cheese.

7. Storage – keeps well for 3 days in an airtight container, 4 to 5 days in the fridge. Or freeze it for months!

8. Nutrition per slice.


Calories: 160kcal | Carbohydrates: 30g | Protein: 5g | Fat: 1g | Cholesterol: 4mg | Sodium: 490mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 65IU | Calcium: 55mg | Iron: 1.6mg

Life of Dozer

When he spotted a duck under the jetty. It took much effort to drag him back up the stairs – and he very nearly pulled me into the water!!

Dozer jetty Newport

The post World’s best No Yeast Bread – Irish Soda Bread appeared first on RecipeTin Eats.

What FOOD to stock up on for coronavirus – SHOP SMART

This post contains my tips for what food to stock up on for Coronavirus. Practical and economical suggestions so you don’t go on a wild spending spree, only to end up with a pile of groceries you’ll never use!

What food to stock up on for Coronavirus quarantine 

Whether you agree with food stocking or not, it’s hard to avoid thinking about it in these uncertain times.

And after sending a somewhat lengthy email to several friends and readers with some recommendations for what food to stock up on in the event of a Coronavirus quarantine (whether mandatory or voluntary), I thought it was time I shared it with all my readers.

So here it is!


  • Shop at the right times – find out when stores do major restocking. Opening times are ideal – I go at 7 am.
  • Skip bread. Buy tortillas instead. Compact, versatile, keeps in pantry.
  • Buy stock cubes and powder instead of broth/stock in cartons. Cheaper and way more space efficient.
  • Know what can be frozen – and what can’t. Read the list below.
  • Get my Essential Herbs & Spices listed below – they’re the basis of 50% of my non Asian recipes.
  • Get my 5 Asian Essential Sauces listed below – covers 60% of my Asian recipes.

If you’ve got stock powder and plenty of herbs and spices, you can make ANYTHING delicious!

Other useful resources

  • 15 Day Coronavirus Quarantine Menu Plan and Shopping List
  • RTE recipe pantry essentials – list of key ingredients that form the basis of the majority of my recipes Coming shortly
  • Coronavirus food handling safety – Coming Wednesday
Stock up on tortillas instead of bread. Far more space efficient, long shelf life, incredibly versatile.

What food to stock up on for Coronavirus quarantine 

This is a general list of tips and advice for food to stock up on that will form the basis of many recipes. See above for links to specific prepared lists.

1. How long to stock up for

At the time of writing, authorities require a quarantine period of 2 weeks, so I add a buffer to this and round it up to 2.5 to 3 weeks.

Be sensible when stocking up. You’re not going to starve, you just might not eat exactly what you want when you want it. Take this time as an opportunity to get creative with what you’ve got!

Dried chickpeas
Get dried beans instead of canned. Cheaper and more space efficient.

2. Space and cost saving food options

Storage space is premium when stocking up. Here are my top tips for space saving food items:

  • Dried beans instead of canned (tip: go to the whole food places like Scoop. They’re a bit more expensive but they were fully stocked with all dried beans as of yesterday)
  • Stock cubes & powder (bouillon) instead of cartons of liquid broth/stock (1 cube/1 tsp powder in 1 cup boiling water = 1 cup liquid stock/broth)
  • Tomato paste over canned tomato or passata (Whisk 1.5 tbsp flour with 1/4 cup water until lump free. Then mix in another 1 1/4 cups water, 4 tbsp tomato paste and 1.5 tsp sugar. Bring to simmer on stove until it thickens to gravy consistency. Use in place of 1 can of crushed tomato)
  • Powdered milk instead of fresh milk or long life milk cartons
  • Tortillas instead of bread – no refrigeration required, highly versatile. All things Mexican, lunch wraps, or ham and egg breakfast pockets anyone?
Chicken and beef stock powder
Stock cubes and powder are far more space and cost efficient than cartons of liquid.

Be flexible when cooking. Substitute freely. Skip minor ingredients used in small quantities. Focus on the main ingredients!

3. Use freezer space selectively

Unless you have a deep freezer, freezer and fridge space is valuable real estate, so use it for things that you can’t (or refuse to!) buy in cans (like meat).

  • Skip large roasts – Bone in chicken thighs and drumsticks instead of whole chicken, chops instead of bone in lamb leg
  • Space efficient frozen veg – Frozen peas and diced vegetables are way more space efficient than broccoli and cauliflower.
  • Take things out of boxes – like frozen spinach. More space efficient!
  • Chop your own veg so you can pack them efficient. See below for a list of freezable vegetables.

4. Dairy & deli

  • Keep extra eggs on hand, always – possibly the most highly versatile ingredient you can stock up on and it has a shelf life of several weeks. From breakfast to baking, frittatas to quiche, fried rice to soup, if you have plenty of eggs, you just can’t go wrong! Because they don’t last for months, buy several weeks worth and keep cycling through them.
  • Milk – powdered milk most space efficient. Otherwise get long life milk. You can also freeze fresh milk (it just takes up a lot of space!)
  • Cream – freezable!
  • Fresh butter – get plenty, for spreading on that, cooking meals with and baking (you’re certainly going to have the time!). Also freezable.
  • Shredded cheese – freeze it. (Some blocks of cheese will change form once frozen, best to stick to shredded). Buy lots!
  • Parmesan – buy the pre grated kind and freeze it (if it’s from the fridge) or buy it from the pasta aisle (it might not be real cheese but it’s tasty, and hey, these are desperate times!) You will find I use it a LOT in my recipes!
  • Bacon and ham slices / bits – freeze

If there was ever a time to skip takeout and make your own food, that would be now

Long life milk and powdered milk

5.  Herbs & spice essentials

Here are the most used herbs and spices that appear over and over again in my recipes.

  • Onion
  • Garlic
  • Cumin
  • Coriander
  • Paprika
  • Oregano
  • Thyme
  • Cayenne pepper (or pure chilli powder)
  • Beef and chicken stock powder or bouillon cubes (1 cube or 1 tsp powder in 1 cup / 250 ml boiling water = 1 cup stock/broth)

6. Asian Essentials (60% coverage of Asian recipes)

The following sauces will cover ~60% of the sauces in the Asian recipes on my website:

  • Light and dark soy sauce
  • Chinese cooking wine (shoaxing wine) and/or Mirin or dry sherry
  • Rice wine vinegar,
  • Oyster sauce
  • Sesame oil
  • Sriracha or any chilli sauce
Close up of Lo Mein in a wok, ready to be served
Get the above listed Asian essentials and you’ve got the basics for 60% of my Asian recipes, like this Lo Mein

7. Pantry essentials

  • Olive oil – the one oil I always have on hand. Close second is vegetable oil.
  • Salt, pepper
  • Brown sugar and honey
  • Apple cider vinegar– single most versatile vinegar, will be fine to sub for virtually any vinegar when necessary
  • Dried or vac packed carbs – rice, pasta, noodles (skip the instant mash, potatoes last for ages!)
  • Baking – flour, cornflour/cornstarch, sugar, yeast, baking powder and baking soda/bi carb
  • Basics – olive oil, vegetable oil, vinegar, salt and pepper
  • Flour, white sugar and yeast – for baking projects

There’s never been a better time to try your hand at homemade bread! Start with a simple no yeast Irish Soda Bread, then work your way up!

Irish Soda Bread

8. Vegetables

  • My Top 6 I can’t live without: Onion, garlic, cabbage, carrot, green onions, lemons
  • Freezable vegetables (chop and freeze, or buy frozen, to use in cooking) – capsicum/bell peppers, onion, garlic, ginger, carrot, celery, corn, pumpkin, squash, zucchini, cauliflower, broccoli / broccolini, frozen spinach, kale, lime*, lemons*, avocado^, chopped Asian greens, green onion/scallions
  • Cabbage is gold. Highly versatile, lasts for ages in the fridge. Use for salads like Coleslaw, Asian Slaw, pickle for tacos, use in Chow Mein and soups.
  • ** KEY TIP: Frozen spinach and kale – worth hunting down. Vast quantity of fresh spinach and kale jam packed into tiny boxes. Stir into soups, stews and pastas for an instant high nutrition veg hit. Get the handy portion size cubes if you can.
  • Canned vegetables – corn is my most used, followed by Asian ingredients for stir fries (baby corn, bamboo shoot slices, water chestnut)
  • Up to 4 weeks out of fridge, even longer in fridge crisper drawer – Onion, garlic, potatoes (sweet and normal)
  • Up to 4 weeks in fridge crisper – ginger, cabbage (wrap in cling wrap/freezer bag to extend even longer), carrots, lemons
  • Fresh herb pot plants – nothing beats fresh herbs! Buy in pots as these will last indefinitely if you care for them properly
  • Avoid: watery and leafy vegetables such as cucumbers, tomatoes, lettuce, leafy greens. These will not freeze well and have a short shelf life.

* Thaw and use juice and rind
^ Frozen avocado – use mashed in Guacamole or in puree form such as Avocado Sauce, not for eating cut in chunks like salads.

Herbs in pots
Get your favourite herbs in pots so they’ll last for weeks and weeks!
Cabbage - long shelf life vegetable
Cabbage is in my Top 6 vegetables – for its versatility and long shelf life

Keep buying and eating nutrition dense fresh produce on a day to day basis because you might not have access in the event of a lockdown.

9. Fruit

  • Up to 4 weeks in fridge – apples and oranges
  • Freeze your own or buy frozen – most fruit can be frozen. Great for smoothies, slushies, crumbles (use either this Apple Crumble or Strawberry Crumble recipe, choose which one is most similar to your fruit)
  • No added sugar canned fruit
  • Dried fruit

10. Breakfast and snacks

I know my list is very focussed on meals – but don’t forget about breakfast essentials and snacks! Cereals and spreads for breakfast, bacon and/or ham (make ham and egg pockets with tortillas!), frozen fruit for smoothies, fruit and nuts (ideal for snacking), crackers etc.

11. Don’t forget your pets!!

Whatever you feed your pets, make sure you have plenty of it in stock for them. And don’t forget treats!! Half my freezer is dedicated to BONES for Dozer

12. Booze

I’ve shopping lists where wine tops the shopping list……

Lucky for me, my sister is currently storing some of her wine at my house. In the event of an emergency, I cannot be held responsible for what happens to those wines….

How to make Mimosas

And that’s a wrap!

That’s it from me today! I will be back with more this week, assuming you found this post helpful.

If you have any specific questions, just drop them in the comments below and I’ll get back to you.

Stay safe everyone! Remember to wash your hands frequently, and when you’ve been out and about in public, be conscious to avoid touching your face. Disinfect your hands regularly especially while you’re out and about.

Please remember – be kind to others. Help your neighbours. Share your toilet paper with family and friends. Don’t be greedy stockpiling food, just get what you think you need.

And don’t stop living life! – Nagi x

Life of Dozer

Coronavirus? Food hoarding? Toilet paper crisis?

He’s completely oblivious to it all. That’s #LifeOfDozer

Dozer snoozing on outdoor lounge

The post What FOOD to stock up on for coronavirus – SHOP SMART appeared first on RecipeTin Eats.

How To Sensibly Stock Food For Self-Isolation And Quarantine

Over the last week, a lot of you have sent me messages asking me how I was stocking my pantry and for tips to ensure that we continue to eat reasonably healthy during the coronavirus crisis. So, I thought of sharing my food action plan in a series of informative posts this week advising you on the most sensible set of steps to take. I’ll show you how to stock food sensibly for self-isolation and quarantine – without hoarding and panic buying. This is just a practical guide and a detailed process of what I am doing. You may choose to do things differently and that is okay as everyone’s needs and thought process is different. But I hope, this can help you in some way to feel more prepared.

Covid-19 – a new challenge for mankind

When faced with a tough situation, we either fight or take flight. With the constantly unfolding situation of Covid-19, we are all in unchartered territory. And it has divided us into the fight and flight category – some of us are preparing for doomsday while the rest are going about life as usual. And then there are a lot of us in between. The ones who are concerned but not panicked, the ones who channel their time and energy into something useful, those who gather accurate knowledge and make informed decisions for their families and communities.


As things get more serious and the need to flatten the curve (lengthen the initial containment phase and ride out the wave of the virus slowly till we reach the end) increases, we are faced with the choice of self-isolation or mandatory quarantine. As human beings, we all have an ingrained self-preservation mechanism. To survive, we need to stay healthy and strong. We need to feed our bodies and our minds, both of which can be challenging in times of scarcity and inaccessibility. I am a prepper. Not the mindless stockpiling and hoarding kind. But slow, calculative and mindful of the need of others. And today, I want to share my simple tips and tricks to ensuring you have enough nourishing foods during times of isolation and quarantine to feed yourselves and your families.


How To Stock Food Sensibly For Self-Isolation And Quarantine - Cook Republic

First things first. Simple Things To Remember.

1. Don’t panic! Keep calm and assess your situation.

2. You don’t need a whole lot of food stashed away (it isn’t a zombie apocalypse!).

3. You just need enough for a couple of weeks worth and that too only in case of emergencies and restrictions. Even at the height of lockdowns in Italy, people are still able to go out and buy food at grocery stores and supermarkets.

4. So keeping that in mind, build up a stock of food items enough to give you peace of mind. And then while you can still go to the shops regularly, do weekly shops of fresh food – veggies, fruits, dairy, meat, seafood etc. Have as much fresh food as you can while you can as the shops are all still being stocked with fresh produce daily.

5. And remember, this is just a phase, a challenge. It is not permanent, no matter how long. So treat it as a phase. Tell yourself, that it is a problem that has to be solved.



Make Lists Of Ingredients, Get Organized & Ready To Order Online

There are many posts and articles out there that will tell you exactly what to buy and eat, but each family is different. And they all have their regulars, non-negotiables and must-haves in the kitchen. So make a list of yours. Start there.

How To Stock Food Sensibly For Self-Isolation And Quarantine - Cook Republic

List 1 – Non Perishables (Stockpile items)

Make a list of 10-20 non-perishable ingredients that you cook with regularly. That if you have to go without for 2-6 weeks, you will feel the lack of nourishment and comfort. Only put items you would normally shop for and use.

  • Beans & Legumes – red lentils, green split peas, chickpeas, black beans, cannellini beans, red kidney beans etc..
  • Rice & Seeds – basmati rice, brown rice, quinoa, chia seeds
  • Pasta & Noodles – spaghetti, penne, lasagna sheets, soba noodles, egg noodles, couscous
  • Flour & Meals – spelt flour, gluten-free flour, buckwheat flour, besan, almond meal
  • Nuts Dried Spices & Herbs – almonds, cashew, walnuts, turmeric, chilli, cumin, coriander, cinnamon, garlic powder, ground ginger, thyme, rosemary, oregano, parsley
  • Butters Pastes & Sweeteners – Peanut butter, almond butter, tahini, honey, maple syrup
  • Others – coconut milk, coffee, tea, cereal, snacks, chocolate, sugar, salt, oil, sauces, pet food


How To Stock Food Sensibly For Self-Isolation And Quarantine - Cook Republic

List 2 – Non Perishable Alternatives For Perishables (Stockpile items)

Make a list of 10 perishable ingredients that you use everyday/several times a week. And then write down a non-perishable/long-life perishable equivalent or a freezable option for each perishable on that list. So in case of isolation/quarantine when you can’t go out, you won’t have to be without your daily perishables. For eg

  • Milk – Long life Milk (Dairy, Soy, Nut)
  • Fresh fish – canned fish/frozen fish
  • Fresh meat – canned meat/frozen meat
  • Fresh vegetables – frozen vegetables/vegetable powders/canned vegetables
  • Fruit – frozen fruit/ long life fruit juice/canned fruit


How To Stock Food Sensibly For Self-Isolation And Quarantine - Cook Republic

List 3 – Long Life Perishables (Daily Use Items)

Now make a list of 10 items from the chiller section that will keep well in the fridge for a long time and that are a must for your meals. For eg

  • Eggs
  • Tofu
  • Cheese
  • Miso Paste
  • Pickled Veggies (gherkins, onion, beetroot)
  • Ferments (kimchi, sauerkraut)


How To Stock Food Sensibly For Self-Isolation And Quarantine - Cook Republic

List 4 – Short Term Perishables (Daily Use Items)

Make a list of perishable items that you use every day and every week that don’t last for very long in the fridge and would need to be replenished regularly. For eg

  • Fresh Milk
  • Yoghurt
  • Fresh Meat/Seafood
  • Fresh Vegetables
  • Fresh Fruit



What Are Rolling Orders?

Now comes the most important part. Do not panic (I can’t stress this enough!). Usually, there is enough supply for everything trickling through to ensure that people don’t go without. Even if things are not there today, they will be stocked up eventually or you can try alternate sources or you can revert to List 3 for non-perishable alternatives. And don’t give in to herd mentality. Don’t go rushing off to the supermarkets (the same 2-3 supermarkets that everyone will rush to!) and create chaos.


Instead, do what I do.  I call it Rolling Orders. Rolling order is a style of grocery shopping that allows you to ensure that you won’t run out of supplies without the need to rush out amidst a few hundred people all panic buying. At the moment with increased demands, an online shop will reach you in about 4-6 days after you place your order. So try and do two rolling orders in a week – one big and one small.


Week 1/Order No 1 – Big Order

A. Pick 10-15 items from List 1 AND List 2. Order multiples of these as per your needs. For eg,

From List 1a large bag of rice, a large bottle of olive oil, a couple of small packs of beans/lentils, a couple of bags of pasta and noodles, some extra sugar and salt, a few sauces.

From List 2a few cartons of long life milk (dairy, soy, nut), a couple of bags of frozen veggies and fruit, a bottle or two of long life fruit juice, a few cans of fish, beans, diced tomatoes etc.


B. Pick 2-4 items from List 3 AND List 4. Only order one jar/can of each or enough to last you a week. For eg,

From List 3 – A block of cheese, a bag of grated cheese, a block of tofu, a jar of pickled beetroot, a jar of sauerkraut, a carton of milk.

From List 4 – A carton of milk, a tub of yoghurt or butter, 3-4 varieties of fresh veggies, 2-3 varieties of fresh fruit


Week 2/ Order No 2 – Small Order

Then when you are 2 days away from this order being delivered, place your 2nd order which will hopefully be delivered another 4-5 days after your first order is delivered. In this 2nd order, reduce the number of items from List 1 and List 2 (because these are your stockpile or isolation backup) and order more from List 3 and List 4. But keep the order small.



Following Week – Repeat Order 1 & Order 2 BASED on what you need.

Again when you are 2 days away from receiving your 2nd order, place your 3rd order. This time depending on the situation, order more from List 1 and List 2 to build up your stockpile a bit (chances are you haven’t used this much as you are using the fresh stuff more from List 3 and List 4). And order more from List 3 and List 4 as well.

And just like that in a span of less than 2 weeks, you have built up a back-up food supply and a constant fresh food supply to feed yourself and your family utilizing the rolling order technique.


How To Stock Food Sensibly For Self-Isolation And Quarantine - Cook Republic

How To Stock Food Sensibly For Self-Isolation And Quarantine - Cook Republic

Some EXTRA things to remember

  1. Continue to assess the situation and continue your online rolling order for as long as you need.
  2. Try different online grocery stores to ensure steady supply and quicker delivery dates.
  3. Talk to your neighbours and friends and see if they need something ordered online and include it with your order.
  4. When you feel you have enough back up for a couple of weeks, stop with the orders and just order fresh stuff weekly or pop into your nearest store for weekly fresh supplies.
  5. Again remember to stay calm, be kind and compassionate and do what you feel is right for you and your family and your peace of mind.




Next Up, I’ll show you how to make sure you get your daily dose of vegetables and fruit in even if you don’t have access to fresh fruit and vegetables in times of isolation and quarantine. AND easy, delicious and nourishing recipes to put together using pantry ingredients.


The post How To Sensibly Stock Food For Self-Isolation And Quarantine appeared first on Cook Republic.

Coronavirus Menu Plan 1 – Family Favourites

2 weeks ago, you might’ve turned your nose up at the thought of stocking up on food in anticipation of being housebound due to Coronavirus.

Today, I’d consider it the wise thing to do. I don’t want to be overly dramatic or an alarmist, but these are uncertain times. But one thing we can do is give ourselves a sense of security is to stock our pantries with a sensible amount of food.

So here’s a 15 Day+ Menu Plan with a consolidated grocery list for a family of 4! This is what you’ll get:

  • 15 dinner recipes – most will have some leftovers
  • Long shelf life ingredients – all ingredients are freezable or kept in the pantry
  • Family friendly – I’ve parked the more exotic / spicy dishes for another day!
  • Common ingredients across recipes – for efficiency (cost and number of items)
  • Highly versatile – substitute away!
  • Easy to make, complete meals – so you don’t have to think about adding sides

Hope you find it useful! – Nagi x

Tip: Go to the grocery store as soon as it opens. Or ask them what days and when they do restocking of shelves!

Before you start…..

Here are universal changes I’ve made to the recipes that is reflected in the grocery list, aimed at efficiency and bearing in mind shortage of popular ingredients. I’ve also listed some useful substitutions:

  1. Stock cubes / powder instead of liquid broth/stock – use stock cubes / powder instead (bouillon cubes) instead of liquid stock sold in cartons. Dissolve 1 cube or 1 tsp of powder in 1 cup boiling water = 1 cup liquid stock. Much more space efficient than storing gallons of liquid stock;
  2. Can’t find crushed tomato? Here’s a substitute using tomato paste: Whisk 1.5 tbsp flour with 1/4 cup water until lump free. Then mix in another 1 1/4 cups water, 4 tbsp tomato paste and 1 tsp sugar. Bring to simmer on stove until it thickens to gravy consistency. Use in place of 1 can of crushed tomato;
  3. Switch short shelf life fresh ingredients for longer shelf life ingredients. For example, bean sprouts (lasts several days) switched for shredded cabbage (lasts 4+ weeks). These switches are specified in the list below.
  4. Skip insignificant garnishes;
  5. Be prepared to substitute depending on what you can get your hands on. Don’t get hung up on using the right beans or right pasta. Be flexible!

Click here to download and print the grocery list

Coronavirus quarantine meal plan grocery list

15 Day Coronavirus Menu Plan

1. Beef Enchiladas

Filled with a juicy beef and bean filling and homemade Enchilada Sauce!

Sub options: switch beef for any other ground meat, use any beans you have – even lentils or chickpeas, or add diced frozen vegetables instead!

Close up of beef enchiladas in a baking dish, fresh out of the oven

2. Creamy Chicken Pasta

Chicken, parmesan, garlic, creamy, sun dried tomatoes, and a sprinkle of bacon. Do you need anymore information?

Subs: Use any pasta you can find, long or short. Also – cream and parmesan are freezable! Use frozen spinach in place of baby spinach – or any vegetable you can get your hands on. Or just leave it out!

Close up of chicken pasta with creamy alfredo sauce, sun dried tomato, spinach and bacon

3. Chunky Vegetable Beef Soup

Slow cooked for fall apart beef! Magnificent stew-like soup that’s hearty with a flavourful broth.

Subs: Use any vegetables you can.

Vegetable Beef Soup in a pot, fresh off the stove ready to be served

4. Chicken Broccoli Rice Casserole

Tastes like a risotto…but so much easier to make!

Subs: Skip the chicken and double up on broccoli to make it meat free. Switch the broccoli for any vegetables you have.

Overhead photo of One Pot Chicken Broccoli Rice Casserole, fresh off the stove

5. Corn Chowder

Creamy corn chowder with potato and sprinkled with bacon bits… it’s all MINE!!!

Psst recipe recommends fresh corn, but just use canned or frozen (quantity is in the recipe )

Subs: Switch the corn for anything you could add into soups. Diced vegetables, peas, even rice, quinoa or beans! (Ooooh…creamy bean soup….)

Creamy Corn Chowder with Bacon, with a couple of simple tips for make it extra tasty! www.recipetineats.com

6. Creamy Tuna Mornay

The highest and best use for canned tuna, full stop! The creamy garlic parmesan sauce is 100% amazing (and no cream!)

Subs: Make this with any short pasta, switch tuna with canned salmon, use other chopped proteins OR stir in frozen veg and make it meat free!

Close up of Tuna Mornay fresh out of the oven being served

7. Chicken Nachos

Imagine Friday nights in with THIS in front of Netflix……

Close up of Chicken Nachos made tin Doritos corn chips

8. Brazilian Coconut Chickpea Curry (vegetarian)

Chickpeas made amazing, thanks to the Brazilians!

Subs: This sauce works with everything, from Fish to shrimp/prawns, chicken, beef, vegetables, any bean.

Close up of Brazilian Chickpea Curry in a bowl

9. Beef Ramen Noodles

One pot wonder! Psst Recipe calls for beansprouts, but we’re going to sub with cabbage instead cause it lasts forever in the fridge (ok ok, “forever” is a slight exaggeration – but upwards of 4 weeks for sure!)

Subs: Make this with any ground/mince meat. (Fellow Aussies, there was still plenty of KANGAROO meat at the store today even though everything else was gone!)

Close up of Quick Asian Beef Ramen Noodles fresh off the stove, ready to be served

10. Cashew Chicken

Chinese takeout gold standard! (PS Loads of sauce to soak your rice. Promise.)

Subs: Make this with any vegetables or protein you have. The sauce will make anything taste great!

Chinese Cashew Chicken served on rice in a white bowl with chopsticks, ready to be eaten

11. Chili Mac and Cheese

Nope, not spicy. Just loaded with flavour! Juicy, saucy, cheesy, beefy.

Subs: Make this with any ground/mince meat, switch the red kidney beans for any beans you have. Or sub with diced veg. This one’s all about the sauce (eeer….and cheese )

Chili Mac in a white cast iron pot, fresh off the stove ready to be served

12. Chicken Lo Mein Noodles

The beauty of these noodles? You could make it with just spaghetti and cabbage, and it’s still going to be delicious (I should know, I’ve done SO). That Lo Mein Sauce ROCKS.

Tossing Lo Mein noodles in a wok

13. Salmon Patties

Who knew you could make something so amazing with CANNED salmon!!?

Subs: Try this with any canned fish, especially tuna! Skip the fresh dill if you don’t have it, just add 1 tsp of any dried herbs you have.

Tender insides studded with flakes of salmon, golden on the outside, these Salmon Patties are baked, not fried. Ultimate transformation of canned salmon - or use fresh! www.recipetineats.com

14. Baked Spaghetti

A vision that makes me weak in the knees…

Subs: Make this with any pasta, and any ground/mince meat.

Lifting a cheesy piece of Baked Spaghetti from casserole dish

15. Mexican Beef Rice Casserole

This is how you take a packet of beef mince (ground beef) and a cup of rice and turn it into an amazing dinner.

Subs: Any ground/mince meat, any diced veg! Only rule – no skimping on the CHEESE

Close up of Mexican Ground Beef Casserole with Rice in a pot, fresh off the stove

Grocery List

Here’s a grocery list for all the recipes above. I hope you find it useful!

The post Coronavirus Menu Plan 1 – Family Favourites appeared first on RecipeTin Eats.