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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.
Posted by Bracken0001. Answered on 28th Aug 2015 at 12.00Read The Answer
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
Posted by Moreen. Answered on 27th Aug 2015 at 12.00Read The Answer
Please can you tell me how to cook soft boiled eggs so that they aren't runny. Thank you!
Posted by vanessaclark1974. Answered on 26th Aug 2015 at 12.00Read The Answer
Hi, I live in India and I am not able to find muscavado sugar. Can I use demerara coffe sugar instead in the Honey Chocolate Cake?
Posted by sangeethanair. Answered on 25th Aug 2015 at 12.00Read The Answer
Hi, I would like to make the Irish Cream Tiramisu but I only have 200ml of Baileys. If I add only 200ml instead of 250ml of Baileys, will there be a lot of difference in taste?
Posted by Xhanise. Answered on 24th Aug 2015 at 12.00Read The Answer
I have made the Instant Chocolate Mousse and it's delicious. However I have tried making a white chocolate mousse using the same method and have had no success with it. I would like to make a white and dark chocolate layered mousse, but using as close to the dark chocolate recipe so white and dark are of the same texture. Please can you help, thank you.
Posted by Mamme. Answered on 23rd Aug 2015 at 12.00Read The Answer
I see recipes that call for "vanilla sugar". I looked for it at the supermarket, to no avail! What exactly is it and where can I find it?
Posted by NicoleMarie. Answered on 22nd Aug 2015 at 12.00Read The Answer
The Coffee And Walnut Cake turned out well. However, my buttercream was rather gritty. Can anyone help point out what should be done differently?Everyone else who has tried it had no problems with the buttercream. I even sifted the powdered sugar to get rid of lumps. Thanks!
Posted by amal.i. Answered on 21st Aug 2015 at 12.00Read The Answer