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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!Submit your query
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If I'm using the Red Velvet Cupcake recipe to make one large cake, do I need to use a springform pan?
Posted by malex. Answered on 26th Jan 2015 at 12.00Read The Answer
Can I use the dough for the Soft White Dinner Rolls to make a classic loaf?
Posted by patriciamichelle. Answered on 25th Jan 2015 at 12.00Read The Answer
Hello, I've been a baker of cakes for many years and have adored many of Nigella's recipes. For a long time I have wanted a Kitchen Aid stand mixer, but the husband always said it was too much money. A few months ago I was presented with a beautiful shiny Kitchen Aid and I was overjoyed! My dilemma now is that I can't follow recipes properly anymore, as I don't know which attachment to use at which point! For years I have made victoria sandwiches with a hand mixing machine and now, given the vast amount of money spent on the new mixer, I'm producing cakes that are far less superior! Help! Many thanks, Victoria
Posted by Vichampton. Answered on 24th Jan 2015 at 12.00Read The Answer
I just made my first batch ever of Chilli Jam. I made use of powdered pectin as suggested, and it seems to be setting well! How are these jellies to be sealed? Can they be put in a water bath, and if so, for how long? Or should the jars just be kept in the fridge? Please advise. Mine is going to be hot! Hot chillies, I guess! Thank you!
Posted by LisaMK. Answered on 23rd Jan 2015 at 12.00Read The Answer
Can the vermouth in Nigella's Tarragon Salmon recipe be replace by something else?
Posted by leena0405. Answered on 22nd Jan 2015 at 12.00Read The Answer
The intructions for Nigella's Clementine Cake suggest that the cooked clementines are given a "quick blitz in a food processor (or by hand of course)". How does that work by hand?
Posted by varyam. Answered on 21st Jan 2015 at 12.00Read The Answer
In most cheesecake recipes I have read the butter is melted for the crumb base. In NIgella's Nutella Cheesecake recipe it lists softened butter. Does this mean the butter is softened as if making a cake mixture?
Posted by fuschia. Answered on 20th Jan 2015 at 12.00Read The Answer
Hi, I (and anyone I bake it for) absolutly love the Nigella Chocolate Fudge Cake but when I bake it I always get a 'muffin top' look to the cake. The cake goes in at the sides and then has a domed top. I line the tins with parchment and the cake does not rise above the top of the tin or the parchment. Am I doing something wrong? Or what could be the problem? Please help because I love the flavour of the cake but the look makes it a bit difficult. Many thanks, Lisa
Posted by lisacarleton. Answered on 19th Jan 2015 at 12.00Read The Answer