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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Guinness Gingerbread

    Hello! I made Nigella's Guinness Gingerbread swapping Guinness for a non-alcoholic ginger beer. I have a fan oven so I baked it at 160 C for 45 minutes rather than 170C as per the recipe in Kitchen. When it was baked and cut it there was some rise but didn't look as 'fluffy' as the picture in the book, and there was a thin line of dense batter across the bottom of the bake. Could the problem have been the substituted liquid not reacting with the bicarbonate of soda? Would it make a difference if I used an alcoholic ginger beer instead? Thanks!

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  • Mini Clementine Cakes

    My daughter is doing Christmas Finger Food for her Food Technology GCSE. She would like to do Nigella's Clementine Cake in a mini version. Could we adapt the recipe to work in a mini muffin tin?

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  • Chocolate Fudge Cupcakes

    Hi there, I was just wondering if I wanted to make the Chocolate Fudge Cake as cupcakes how many would the recipe make? I need to make 40! Looking forward to hearing back from you!

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  • Frozen Double Cream

    Hi, where I live we don't tend to find fresh double cream. I was visiting England this month and purchased some double cream. I froze it before leaving and kept it in a cooler bag on my journey. When I returned home the double cream was still frozen so I placed it into the refrigerator. A couple of days later I took it out and realised the whole thing was a yellowy colour and very grainy. What can I do with this double cream? It doesn't smell bad but the texture is not at all the same as I had imagined it would be. Thank you!

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  • Storing Chocolate Guiness Cake

    How long will the Chocolate Guinness Cake last without the topping? I wanted to bake some for my party on the Friday, but I have to make them on the Monday beforehand. Will they last until the Friday and then I just put the topping on? Or can I make them and freeze them, the defrost them on the Friday and ice them then?

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  • Too Large Tiramisu

    Does Nigella use the full amount of 400g of savoiardi in the Irish Cream Tiramisu recipe? My 22cm dish does not hold the full amount.

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  • Roasted Vegetables

    Hi there, I was just wondering, after following Nigella's gorgeous roast potato recipe with semolina, whether you would follow this same process for other veggies such as parsnip, pumpkin and carrot etc. I.E. precooking, breaking up the edges and coating with the semolina etc. Or is this best left for the potatoes? Many thanks.

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  • Hard Rapid Roastini

    I made the Rapid Roastini as they looked so delicious on Nigella's video but mine were hard and heavy! Would that be because I boiled them first, or would I have been better to use frozen gnocchi rather than the "off the shelf" ones that I tried? Love Nigella's cooking, she is my food guru! Sincerely, Maureen Baker

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QUERIES ARCHIVE

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