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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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I'm going to make Rudolph Pie (from Nigella Bites) for a food GCSE exam and wondered if I would be able to make the pie filing in exactly the same way, but then put it in a pastry case? If I do, how long would I need to bake it for? Thanks! Lauren
Posted by LaurenJiggins. Answered on 29th Nov 2011 at 12.00Read The Answer
I've had 3 unsuccessful attempts at making the Coconut Macaroons (Domestic Goddess, p50) - they turn out way too wet and soggy even though I bake them for an extra 7 minutes. I'm not sure what's wrong - my oven temperature seems to work fine with all the other cakes. As I live in Singapore I have access to freshly shredded coconut. Is that the problem? Could it be packed with way too much fluid? Cheers!
Posted by maddy168. Answered on 28th Nov 2011 at 12.00Read The Answer
Hi, I made my second batch of Chilli Jam (Christmas, p241) this year and all the diced chilli and red pepper seems to have set to the top of the jam. It is not running evenly through it. Why has this happened? Thank you!
Hi Team Nigella, I've just made the Chilli Jam and I suddenly realised that I used 350ml of cider vinegar and 250ml of white wine vinegar by accident, instead of all cider vinegar. Will this affect the taste? I hope not. Thanks! lyns123
Posted by nesslo. Answered on 27th Nov 2011 at 12.00Read The Answer
Hi, I live in Argentina and I've noticed that what Welsh colonies call "Welsh Cake" here, is not quite the same as those in the UK. A Welsh cake here is dark, rather tall and spongy. They are both fruitcakes in a way, but I still haven't managed to find out what the actual differences are regarding ingredients. Maybe they are totally different cakes but they just go by the same name? And if they aren't, do you know why are they have the same name?
Posted by Mariotti. Answered on 26th Nov 2011 at 12.00Read The Answer
Hi, last night I made Chocolate Pistachio Fudge from Express, poured the delicious goo into trays and left it to set in the fridge overnight. To my horror it hasn't set! I can't even remove the fudge from the trays as it is so soft. The recipe is so simple I can't believe I messed up. Help! Thanks, Jo
My 8yr old daughter made the Chocolate Pistachio Fudge, we followed the recipe to the letter. The problem is that when we tried to get the fudge out of the foil tray it was stuck and I had to use a knife to get it out. I was wondering if we did something wrong, and is there anyway to not leave half of the fudge in the foil tray? Jay
Posted by jody68. Answered on 25th Nov 2011 at 12.00Read The Answer
Hi, can the Honey Semifreddo (Forever Summer, p242) be made several days in advance? The recipe only states 2-3 hours. Thanks!
Posted by gingeypops. Answered on 24th Nov 2011 at 12.00Read The Answer
I love baking biscuits/cookies, especially filled biscuits with buttercream fillings or ganache type fillings. Most recipes require the biscuits to either be kept unfilled, or in the fridge, and they only last a few days. I'm looking for fillings that have a long shelf life, i.e. 1 to 2 weeks at room temperature, and would appeciate your advice. Would a ganache made with condensed milk and chocolate be stable at room temperature for a week or two? How long will a butter and icing sugar filling last at room temperature? Cheers, Patrice
Posted by chunkandp. Answered on 23rd Nov 2011 at 12.00Read The Answer
Hello, I am planning on surprising my family with the Chocolate Xmas Cake from Christmas (p180). I want to make the top of my cake as pretty as Nigella's. I live in the US and can't seem to find the same decorations as she has. Do you know where I can get the same ones as her? Any information would be great.
Posted by kte. Answered on 22nd Nov 2011 at 12.00Read The Answer