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The Chocolate Chip Cookie recipe only calls for 1/2 teaspoon baking soda for 2 cups of flour. Is that correct??
Posted by Bebe watson. Answered on 16th Sep 2014 at 12.00Read The Answer
Hello! I made the Totally Chocolate Chocolate Chip Cookies but the mixture melted and became very flat and as soon as i put them in the oven, moreover after baking them for 18 minutes and then leaving for 5 minutes they were still soft like a cake. The baked cookies were not holding together, they shattered into pieces. I am new at baking and this made me very sad. I also want to ask that what will happen if I don't put bicarbonate of soda. Waiting for your help so that I can try these again.
Posted by Misbah Hanif. Answered on 15th Sep 2014 at 12.00Read The Answer
I was just wondering if you can advise if it's safe to marzipan and sugarpaste Nigella's Chocolate Fruit cake, as it's boiled? There seems to be some advice elsewhere that it's not safe to do this for a boiled cake, as the cake will go mouldy? Is this correct? Thank you.
Posted by Mel29. Answered on 14th Sep 2014 at 12.00Read The Answer
The Chocolate Sheet Cake sounds delicious! Do you think it would take well to gluten free flour because the batter is so wet?
Thank you for the wonderful Sheet Cake recipe. One question - can I make this in a microwave? Pooja.
Posted by Tiffmoon. Answered on 13th Sep 2014 at 12.00Read The Answer
Hi, I've just made the Flourless Chocolate Lime Cake but there seemed way too much mixture to fit in my round 23cm tin. I wonder if I whisked it up too much? Would this have made a difference?
Posted by Lucy99. Answered on 12th Sep 2014 at 12.00Read The Answer
Hello, I would like to check how long can Love Buns be made in advance? Do they keep well?
Posted by sugarcookie82. Answered on 11th Sep 2014 at 12.00Read The Answer
Hello, goddess lady and team! In the New Orleans coleslaw recipe, by "white cabbage", do you mean Napa cabbage, the kind-of-ruffly kind? Thanks for all you do, Kevin
Posted by UmpquaKevin. Answered on 10th Sep 2014 at 12.00Read The Answer
I made the Chocolate Raspberry Pavlova and there were squeals of joy from the kids! It tasted great but it was flat, i.e. it didn't have the nice fluffy meringue texture I was expecting. Any thoughts about why it sunk after cooling down?
Posted by Jean Gertrude. Answered on 9th Sep 2014 at 12.00Read The Answer