Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest Instagram

Need some help in the kitchen? Try a quick search first.

You never know, your query may have been answered already.

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!

Submit your query

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

Latest Queries

  • 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.

    Read The Answer
  • 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

    Read The Answer
  • Soft Boiled Eggs

    Please can you tell me how to cook soft boiled eggs so that they aren't runny. Thank you!

    Read The Answer
  • Muscovado Sugar in Honey Chocolate Cake

    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?

    Read The Answer
  • Liqueur In Irish Cream Tiramisu

    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?

    Read The Answer
  • White And Dark Chocolate Mousse

    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.

    Read The Answer
  • Vanilla Sugar

    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?

    Read The Answer
  • Coffee And Walnut Cake Frosting

    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!

    Read The Answer

QUERIES ARCHIVE

Remember you can use the search bar to delve through our Kitchen Queries archives.